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Microwave food drying will upend the market
Canadian scientists have created a new method of drying food which they claim is significantly better than freeze-drying.
Vancouver-based EnWave said its method of extracting water from food could upend the way everything from berries to cheese are preserved, in a completely natural envirobmentally positive way.
The new method uses microwaves to draw water out of food products which EnWave said eliminated the possibility of the drying process damaging food. It also claimed using the microwave method delivered dramatice time and cost savings compared with traditional freeze-drying.
Kelloggs, Ocean Spray and Nestle have all teamed up with Enwave to test the new method, which can be used on an industrial scale.
Our technology uses a combination of vacuum pressure and microwave energy to deliver a high-speed, low-temperature food dehydration process said EnWave scientist Dr Tim Durance.
The system can dry fruit, veg, low-fat snacks, herbs, meats and seafood at, or below 37 degrees.
