Cereals and legumes can be valued through their transformation into other food products. Drying can be a proposal for the valorization of these raw materials by producing powdered food products with a long shelf life. An innovative technology that allows the drying of liquid vegetable foods is Pulse Spray Drying. On this day there will be a pilot plant demonstration of the drying of vegetable liquid foods using this technology.

Activity financed through the 01.02.01 Technology Transfer Operation of the Rural Development Program of Catalonia 2014-2022.