| Name: | |
| Email Address: | |
| Company: | |
| Phone number with country code (if outside United States or Canada), area code, and number: | |
| Street Address or Post Office Box: | |
| State, Province, or similar: | |
| ZIP or other Address Code | |
| Country: | |
| Please list the catagories of p;roducts your company offers (check all that apply): |
Nutraceuticals Pharmaceuticals Bio-tech products Fine Chemicals Waste Stream Food Ingredients Meat/poultry/fish Fruits/vegetables Herbs/Spices Dairy Products Egg Products |
| Please list the product(s) to be dried: | |
| Dried product volume per week: |
Less than 50 kgs 50-99 kgs 100-200 kgs More than 200 kgs Not known at this time |
| Product beginning moisture content (%): | |
| The Refractance Window Dryers work best when the product can be applied in a puree, concentrate or slurry form. Product characteristics: |
Puree Chunky puree Concentrate Slurry Chopped Whole pieces Fine pieces Pulp Puree with seeds Other |
| MCD Technologies Inc. premixing or preprocessing required: |
No Yes Do Not Know |
| Product form at delivery to MCD Technologies, Inc. |
Aseptic packed Frozen Refrigerated Other |
| Primary product moisture: |
Free Bound Do not know |
| Ph level (enter value [1-14], or do not know): | |
| Required finished product moisture (%): | |
| Desired water activity (Aw); if unknown, leave blank: | |
| Finished product form: |
Powder Flake Granulated Other |
| If your product contains proteins, denature proteins during drying? |
Yes No Do not know |
| Additional relevant product information: | |
| OTHER INFORMATION. What are the key factor(s) for determining your drying method (check all that apply)? |
Cost Fast turnaround Nutrient retention Flavor retention Actives retention Color retention Overall quality Local Company Drying types (freeze, spray, air, Refractance Window) Other |
| OTHER INFORMATION. How did you hear about us? |
Search Engine Trade site Bulletin Board Trade show Customer referral Another company E mail correspondence Promotional materials Other |
| Additional comments, feedback, or suggestions: | |