Refractance Window Drying for Improved Product Quality

Dehydration is one of the most effective means to preserve foods in a stable and safe condition for an extended shelf life. Loss of heat sensitive nutrients and other health promoting compounds in dried foods are major concerns in the design and operation of food drying equipment. Scientific information is lacking on the operation of the Refractance Window (RW) drying process. This project provides comprehensive scientific knowledge on this drying process, while quantifying the influence of varying product formulation and drying parameters on product quality, antioxidant activity, and ease of detachment from the drying surface, thereby supporting future optimization of the RW drying system.