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TERMINÉ
Novel microwave-assisted vacuum drying for heat sensitive foods (MILD-DRY)
Date du début: 1 sept. 2012, Date de fin: 31 août 2014,
"Heat sensitive foods and products that possess excellent quality in terms of taste, aroma, texture, and appearance, such as herbs, spices, seafood, etc., pose a major challenge to food driers. Products such as garlic, ginger, spring onions and shrimps are cellular tissues containing gas-filled pores that tend to collapse when subjected to dehydration. This collapse is more noticeable with prolong ...
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TERMINÉ
"Development of a high power ultrasound system for the low-cost, fast, effective and quality drying of fruit and vegetables" (ULTRAVEG)
Date du début: 1 sept. 2008, Date de fin: 31 août 2010,
"Dried food is a major element in modern food processing and a staple ingredient for an increasing variety of foodstuffs. Dried food offers many advantages for the mass production of commercially prepared goods, not least cheaper transportation costs, longer storage life and ease of use. However modern drying methods, such as Accelerated Freeze-Drying, prove costly, time consuming, labour and ener ...
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