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 (