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New combined drying technologies for development of high quality shelf-stable fruit products

Objective

Rural development requires a continuous effort to increase the added value of agro-production, as the world value of agricultural products steadily decreases. The development of high value added products for international markets requires new technology routes to get high quality and safe products. The objective of this project is to develop a suitable combination of osmotic and microwave drying, which can be used in Africa to obtain shelf-stable, high quality fruit products. A multidisciplinary approach combining research to define optimal conditions for osmotic dehydration, microwave drying and packaging, coupled to quality evaluation will be applied. The reuse of osmotic solution will be studied, thus reducing the environmental impact and adding value. Feasibility studies will be conducted to select the best implementation modes. The consortium includes 4 African and 3 European institutions.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

SWEDISH INSTITUTE FOR FOOD RESEARCH AND BIOTECHNOLOGY AB
Address
Frans Perssons Vaeg 6
402 29 Goeteborg
Sweden

Participants (5)

CSIR - COUNCIL FOR SCIENTIFIC AND INDUSTRIAL RESEARCH
South Africa
Address
Meiring Naude Road
0001 Pretoria
NATIONAL AGRICULTURAL RESEARCH ORGANIZATION
Uganda
Address

Kampala
UNIVERSIDAD POLITECNICA DE VALENCIA
Spain
Address
Camino De Vera S/n
46022 Valencia
UNIVERSIDADE EDUARDO MONDLANE
Mozambique
Address
Av. De Mocambique Km 1,4
Maputo
UNIVERSITY OF ZAMBIA
Zambia
Address

50110 Lusaka