PROYECTO VA+US

The conservation of food remains the the main objective of the different methods of processing. Among them, the drying is one of the most used methods to produce stable, which in addition due to their sensory characteristics and their properties are highly in demand.

However, the drying process still presents some challenges to improve. Among them, seeks to reduce the process time and energy consumption. In terms of dehydrated products, there is also a need to improve its properties, both physical-chemical and nutritional. The present research project has as objective to study the application of pretreatments by combining the technologies of ultrasound and vacuum to improve the process of drying, convective and the properties of dehydrated food.

It is expected that the combined use of these technologies has synergistic effect in the improvement of the drying process (thus significantly reducing the processing time) and at the same time allowing the obtaining of products with improved properties compared with the drying and conventional products.

Artículos Científicos

1. 1. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices