Dried fruit is a tasty snack or sweet addition to recipes, but the water removal process often requires heat and energy. In a step toward more sustainable food preservation, researchers reporting in ACS Food Science & Technology have developed a method for drying food at room temperature by adjusting air pressure conditions and using food-safe calcium chloride.



Summary

Researchers have devised a more sustainable way to dry fruit at room temperature, minimizing energy consumption. Instead of traditional heat-drying methods, they utilize a combination of adjusted air pressure and food-safe calcium chloride. This process effectively removes water from the fruit, resulting in a dried product similar in appearance, color, and sugar content to conventionally dried fruit. The innovation offers a potential pathway for eco-friendlier food preservation practices.

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