UK: European boffins to tackle quality of dried fruit

Scientists from France, Austria, Ireland, Spain, Turkey and the UK have teamed up to improve the quality of dried fruit. Researchers in the Mild-Dry project will investigate alternative technologies for dehydrating heat-sensitive food using microwave and vacuum-based methods.

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”.


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