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Content archived on 2024-04-16

The effect of new and improved drying technologies in the quality of deshydrated foods


The main objective of the first phase of the project was the set up of a model system that could be used for comparing drying technologies in terms of quality factors of the products.
A model system is being set up that can be used for comparing drying technologies in terms of quality factors of the products.
Key components were chosen, based on the experimental results, for enzymes, vitamins, microorgansism and volatiles (flavours). These were tyrosinase (enzyme), vitamin C, Thermus thermophilus (microorganism) and diacetyl (volatile).

Analytical methods were developed for determining vitamins A, B1, B2, C, D, beta-carothene and available lysine. The methodology defined ensures reproducible and precise results. This is particularly useful for products such as milk powders, avoiding normal sources of errors in the measurements of vitamins and proteins. The methodology for optimizing retention of heat sensitive components using these indicators, and statistical methods were applied and validated experimentally.Furthur work is being carried out to develop a more accurate route for this optimization goal by developing a comprehensive approach.
This phase had been attributed 15 months in the project proposal.

The model systems would consist in base materials and key components, the choice of which would be the prime factor for achieving the aforementioned objective.

The second phase consists of the comparison of different drying methods and the third phase of the validation of the results in real food products.


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Call for proposal

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EU contribution
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Rua Dr Antonio Bernardino de Almeida
4200 PORTO

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Participants (6)