nutraREV® technology uses a combination of vacuum pressure and microwave energy to dehydrate fruits, vegetables, low-fat snacks, herbs, meats and seafood at, or below,
room temperatures.
In 2008, EnWave built the first continuous nutraREV® machine capable of commercial production levels of dried berries.
In March 2009, EnWave completed the sale of this technology to partner CAL-SAN Enterprises Ltd., a major blueberry producer in Richmond, B.C.
Together, the two companies have proven that a marketable, dried berry can be produced in commercial quantities using this state-of-the-art technology.
nutraREV® technology is now being marketed by EnWave in North America for the dehydration of products such as berries, sour cherries, herbs, potatoes, tomatoes and onions.
The company also has a co-marketing agreement with German engineering group Hans Binder Maschinenbau GmbH to sell and service nutraREV® technology in Europe.
In-laboratory tests have proven that the nutraREV® process
can have the following benefits over freeze drying:
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 high-speed processing in minutes rather than hours or days
significant reduction in energy usage, start-up costs and machinery footprint
improved retention of flavor and color
reduced potential for large batch losses with continuous processing
potential for creation of new product attributes such as "puffing"
potential for improved re-hydration characteristics
manufacturer controls over final moisture content |
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