Novel food-drying technologies

The drying of food is an ancient and generally effective method of preservation. Modern methods include heating, which can adversely affect sensitive foodstuffs unless the process is controlled very carefully.

Funded by the EU, the 'Novel microwave-assisted vacuum drying for heat sensitive foods' (MILD-DRY) project delivered a new food-drying concept. The group's system combines microwave and vacuum technologies, and achieves a 40 % reduction in drying time plus energy savings. The innovation results in improved quality and nutritional value of dried foods compared to conventional methods. The project, comprised of a nine-member consortium, ran from September 2012 to August 2014.

The project began by specifying the needs of dried-food processors. Next, efforts focused on laboratory validation of the proposed technology. Microwave trials were delayed, though work progressed well on gathering background information and development of a methodology. Ahead of schedule, the group commenced planning for an industrial-scale prototype. Laboratory tests were conducted on three types of fruit. Preparation for upcoming trials has been largely completed.

Project members also developed a commercial exploitation strategy, which may lead to patents. The project's website was populated with press releases, which were circulated to media outlets.

The MILD-DRY project prototype system represents a significant step towards competitive advantage for European smaller businesses involved in food drying.