An innovative system that dehydrates fruit without heat
Dried fruit is a tasty snack or sweet addition to recipes, but the water removal process often requires heat and energy. In a step toward more sustainable food preservation, researchers reporting in ACS Food Science & Technology have developed a method to dry food at room temperature by adjusting air pressure conditions and using food-safe calcium chloride. In a proof-of-concept, the system successfully dried mango and apple slices to commercial levels.
Dehydrating food turns perishable items such as fruit into long-lasting pantry ...