UK: European boffins to tackle quality of dried fruit
Early trials have reduced the drying time for a variety of fruit and vegetables to two hours compared with more than eight hours it takes using convectional hot-air drying. A spokesman for the project said the study was aimed at “providing a technology which will help to overcome the limitations that are currently squeezing European SMEs out of the food drying sector”.
Source: www.thegrocer.co.uk