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 (MWVD).
MILD-DRY will build on the positive results of laboratory trials using microwave-assisted vacuum drying (MWVD) for the dehydration of grapes, cranberries, bananas, tomatoes, carrots, garlic, kiwifruit, apple and pear.
In order to shorten the gap between the laboratory research and industrial application, the MILD-DRY project will develop a prototype system for its validation in commercial food drying facilities.
The system design will focus on positive economic returns, considering the start-up and maintenance costs, electricity use, ease of operation, and added value to the final products. The MILD-DRY prototype effectiveness will be validated in real commercial food drying facilities.
This technology is expected to be affordable, robust and easy to maintain. The treated food will be analysed to ensure its safety and to assess its quality and shelf-life.
Overall, the technology is expected to benefit the European Small and Medium Enterprises (SMEs) of the food drying industry.
The project kick-off meeting was conducted on the 27-28 of September 2012 in Dublin, Ireland, in the branch office of the project coordinator, IRIS. The MILD-DRY consortium is composed by nine partners from five EU countries and one associated country.
