Development of instant and snack products based on microwave-vacuum-drying
The increasing demands of modern consumers inreasingly require food products which retain their natural flavour and aroma, their beneficial compounds such as vitamins, and their original shape for a long period of time. These products should be free of preservatives or other additives but allow the fast preparation of meals. Microwave - vaccum -drying, which is frequently combined with convective pre- and post-drying, is a potential tool for achieving the above mentioned requirements. The specific effects of this drying process results in products with outstanding properties, primarily low shrinking, a crunchy texture, the protection of the original composition, and good rehydration.
Aim of the project is the development of innovative dried foods of plant origin (e.g., fruits, vegetables, potatoes), which are suitable to be consumed directly as snacks, or which may be used as instant products for the food processing industry (e.g., soup ingredients). The resarch covers investigations regarding the optimisation of the entire production process, starting with raw material selection up to post-drying and packaging of the products.
In cooperation with:
- ZIFRU Zittauer Fruchtveredlungs-GmbH
- Institute of Food Chemistry, Technische Universität Dresden
Supported by:
- BMWi via AiF - proInno
Project researchers and contact:
- Kühnert, Linke
© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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