within a vacuum chamber at 1-70 torr, a food slurry is spread or sprayed onto a steel belt which passes over two hollow drum
the food is dried by the first stream-heated drum, and then by steam-heated coils or radiant heaters located over the band
the drie food is cooled by the second water-cooled drum and removed by a doctor blade
rapid drying and limited heat damage
high capital and operating costs
low production rates
used for heat-sensitive food i.e. puff-dried food