COST-EFFECTIVE AND EFFICIENT

research is important for companies that wish to improve their production process and quality, especially for products that are sensitive to high temperature.”

Law added that by using this technique, food products that contained high amounts of nutrients and active ingredients could be mass-produced, which was valuable for those who wish to tap into the healthcare market.

“With more bioactive ingredients intact, the food is better for health. And if we can help to preserve more fruits and vegetables to bring them to the market out-of-season, it will benefit farmers and consumers alike.”

“Another side of our research is looking at ways to make food processing more efficient, cost-effective and energy-saving.

“Unlike thermal drying, which is energyintensive, our low-temperature technique can cut electricity consumption and reduce its environmental impact. In fact, the operating and capital costs involved are minimal compared with hot air or freeze-drying alternatives.

“This is advantageous for entrepreneurs in the food industry as their margins are low. Companies have shown interest in this technique, and I think as this research develops further, there will be many opportunities for collaboration and commercialisation,” said Law.

His advice for those starting out in this area of research is to communicate directly with food companies to understand the problems they face.

“It is imperative if we want to contribute to the development of technology that benefits the foodprocessing industry.

“I am thankful that the university encourages its staff to solve problems faced by the industry.