The food industry faces around 1.3 billion tonnes of food wasted or lost annually worldwide. Vacuum technology helps combat food waste in numerous ways. This includes vacuum packaging that extends the longevity of food by reducing the growth of bacteria and fungi. Additionally, vacuum cooling helps keep fruit and vegetables fresh directly after harvesting by enabling food containers to be evacuated to pressures of > 6 mbar. Vacuum drying helps preserve fresh fruit and meat through Vacuum Microwave Drying. Here the products are heated by microwave to 35-60C while the vacuum pump keeps the pressure around 10 mbar. The water content then evaporates. Through Freeze Drying the products are cooled to -20-40C and the water sublimates at pressures below 0,1 and -1 mbar from the solid phase.
Dry Claw/screw pumps in food industry application are more often replacing wet pumps. Oil-sealed rotary vane pumps were the norm for the food industry. However, these pumps bear risks as the oil could end up polluting your workspace or, even worse, your food. Dry vacuum pumps avoid these risks and ensure product freshness.
Overall, dry vacuum pumps provide a low cost and efficient pump alternative for vacuum packaging and processing in the food industry. They also ensure that no dangerous gas molecules can get into contact with the food during processing.