ACTIVITY 2

Test of drying methods

SUBJECT

i

The different drying methods to be used are: drying tunnel with hot air under different operating conditions, convection oven drying at different temperatures, lyophilisation (freeze-drying). There will also be established desorption isotherms;

ii

At the Institute of Engineering, the Polytechnic Institute of Coimbra (ISEC/IPC) will be conducted tests on drying tunnels with hot air under different operating conditions;

iii

The tests for convective drying at different temperatures will be performed in the College of Agriculture, Polytechnic Institute of Viseu (ESAV/IPV) and freeze-drying tests in QFM-UC which has the appropriate equipment;

iv

The different dried plants and berry obtained are subjected to physical, nutritional and biological analyses. The dried products with the best overall characteristics will be incorporated into novel products (Activity 5).

MILESTONES

2018-08-31
Evaluation of drying methods

At this point, it will be possible to compare all drying methods and decide which is(are) best for each product based on their physical, nutritional and biological analyses. This is essential for the work of product development that follows.

2018-12-31
Production of dried plants/berries

Production of dried products with the optimized process and conditions defined previously. These dried products will be used to produce novel food products (Activity 5).

MEET OUR TEAM

Maria João Barroca

Raquel Ferreira Guiné

Maria Nazaré Pinheiro