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Drying of food

Drying of food (thermal processing of meat, fish, vegetables and seaweed / kelp) is the most important method of preservation in the world. Drying gives a stable product with a longer shelf life and a product that is easy to distribute. However, drying is energy-intensive, and the quality of the final product depends on the process. Researchers at Process Technology at SINTEF Fisheries and Aquaculture possesses expertise in both chemistry and technology in order best to solve interdisciplinary challenges within drying of foodstuffs. For an energy efficient and environmentally friendly drying process will reuse and utilization of waste heat using heat pumps be highly relevant. Partial drying can be combined with salting for the production of cured meat. During production of cured meat, lamb ribs, cheese and dried fish will optimal management and control of temperature and humidity in the greenhouse stock be important for quality and yield.

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