Principal investigator Irwin Donis-Gonzalez (left) and assistant adjunct professor Kurt Kornbluth (right) in the Department of Biological and Agricultural Engineering will research new advanced food-drying technology.
Principal investigator Irwin Donis-Gonzalez (left) and assistant adjunct professor Kurt Kornbluth (right) in the Department of Biological and Agricultural Engineering will research new advanced food-drying technology.

Energy-Efficient Food Processing

  • by Amy Quinton

FFAR has also awarded $790,000 to UC Davis to test a new technology to improve the drying methods used in food production. Moisture must be removed from harvested agricultural products to safely preserve them prior to processing into food products.

Researchers will test an innovative moisture-absorbing technology called drying beads, instead of relying on heated air to dehydrate foods such as grains, nuts, rice and seeds. The beads absorb water without using heat, reducing the use of energy by up to 50 percent during the drying process. The beads are reusable and can be reactivated, which would reduce drying costs over time.

The research is being led by principal investigator Irwin R. Donis-Gonzalez, Department of Biological and Agricultural Engineering in UC Davis’ College of Agricultural and Environmental Sciences.

“Drying agricultural produce is an energy-intensive process, and it is imperative to find alternative means of drying for the enhancement of food quality, safety, and economical operations, while reducing food losses and waste,” said Donis-Gonzalez.

According to researchers, this technology could save more than 1.06 quadrillion kilojoules of energy annually in the U.S. This is about the same amount of energy it takes to provide electricity to residents of New York, California and Florida for one year.

The $790,000 FFAR grant has also been matched with funding from the UC Davis Innovation Institute for Food and Health, and the College of Agricultural and Environmental Sciences for a total $1.5 million investment.

“This project exemplifies how new innovations can help us produce a safe, reliable food supply that uses resources more efficiently,” Rockey said.

Researchers on this project include Kent J. Bradford, co-principal investigator, distinguished professor at UC Davis; Kurt Kornbluth, co-principal investigator, assistant adjunct professor at UC Davis; Edward Spang, co-principal investigator, assistant professor at UC Davis; and Johan Van Asbrouck, collaborator, CEO of Rhino Research, Bangkok, Thailand.

See full release for more information.