DeshidratadosOct. 29, 2012
Reino Unido: científicos de diversos países unen esfuerzos para mejorar calidad de frutos secos
Científicos de Francia, Austria, Irlanda, España, Turquía y Reino Unido se unen para mejorar la calidad de los frutos secos.
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”.