Meat & Poultry Purees and Broths


Meat and poultry purees and broths play a significant role in various food applications, including baby food, pet food, soups, sauces, and ready-to-eat meals. Traditional methods of preparing these products often involve high-temperature processing, which can lead to nutrient loss, flavor degradation, and energy inefficiency. In this article, we explore how the application of the Refractance Window Dryer (RWD) technology can revolutionize the production of meat and poultry purees and broths, enhancing their quality and sustainability.

The RWD Advantage:

Refractance Window Dryer is an innovative drying technology that utilizes a heated surface covered with a thin, transparent polymeric film. This unique system offers numerous advantages over conventional drying methods, making it ideal for meat and poultry purees and broths.
  1. Retention of Flavor and Nutrients:
RWD operates at relatively low temperatures, allowing for gentle drying. This temperature-controlled process helps to preserve the natural flavors, aromas, and nutritional integrity of the meat and poultry products. Compared to traditional methods like spray drying or air drying, RWD significantly reduces the risk of flavor loss and nutrient degradation.
  1. Enhanced Product Quality:
RWD ensures uniform heat distribution throughout the product, preventing case hardening and surface crust formation. The thin film formed on the heated surface facilitates efficient moisture removal, resulting in a homogeneous and high-quality puree or broth. The controlled drying conditions offered by RWD contribute to improved texture, color, and taste of the final product.
  1. Increased Energy Efficiency:
The design of RWD enables efficient heat transfer from the heated surface to the meat and poultry puree or broth. This reduces drying time and energy consumption, making the process more sustainable and cost-effective compared to conventional methods. The energy-efficient nature of RWD aligns with the growing demand for sustainable food production.
  1. Extended Shelf Life:
Proper drying is essential for extending the shelf life of meat and poultry purees and broths. RWD helps in achieving the desired moisture content, inhibiting microbial growth and spoilage. By removing water efficiently, RWD ensures product stability, thereby reducing the need for additional preservatives or additives.
  1. Customization and Flexibility:
RWD offers versatility in product formulation and customization. It allows for easy blending of various meat and poultry sources, enabling the creation of unique and tailored purees and broths to meet specific dietary requirements or flavor preferences. The flexibility of RWD encourages innovation in product development.


The application of Refractance Window Dryer technology presents a sustainable and efficient solution for producing high-quality meat and poultry purees and broths. Its gentle drying process, retention of flavor and nutrients, energy efficiency, extended shelf life, and flexibility in customization make it an ideal choice for manufacturers seeking to enhance the quality and sustainability of their products. By embracing innovative technologies like RWD, the meat and poultry industry can meet the demands of consumers while reducing its environmental impact.