A continuous vacuum dryer for energy saving has been developed in order to produce dried foods without heat denaturation in the products. This drying method is suitable for heat sensitive I and highly viscous foods and can dry to 1 to 4% in moisture content with good quality at around 40°C in product temperature andin 5 -10 min a drying time. Feed material with high viscosity has to I have uniform distribution on the belt in the vacuum chamber to I keep a constant drying for which a special feed nozzle has been developed after considerabl~ testing. Heat transfer on the wet material in the dryer has occurred by both conduction and radiation because of the design so that the thermal efficiency in