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MILD-DRY develops technology for food dehydration

FBR Staff Writer Published 08 October 2014

MILD-DRY research project has developed an alternative technology for the dehydration of heat sensitive food.

Mild Dry

The two-year project has been backed by a funding from the Seventh Framework Programme of the European Commission.

The MILD-DRY technology combines two effective drying methods, microwave (MW) and vacuum.

It uses variable microwave frequency unlike the existing MW assisted drying equipment, where the drying process takes place at a fixed MW frequency, usually at 2,45GHz.

Increased amount of MW energy has to be applied during the latter stages of the drying process when food moisture content is low.

This can be absorbed when appropriate microwave frequencies are used, offering faster drying rates while preventing unacceptable temperature increase during drying.

The MILD-DRY technology can dry food using less energy at a reduced time.

Image: MILD-DRY research project develops new technology for the dehydration of heat sensitive food. Photo: courtesy of MildDry.