Researchers to develop dehydration technology for heat sensitive food
date:Oct 23, 2012
Researchers have initiated a new EU-funded project in October 2012, which is aimed at delivering an alternative technology for the dehydration of heat sensitive food by combining the benefits of two drying methods: microwave and vacuum.

The project, known as MILD-DRY, plans to deliver in two years, a rapid and efficient dehydration solution that can yield unique characteristics and improved quality compared to conventionally dried products. The new solution is known as MicroWave Vacuum-Drying (
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