New techniques to improve the shelf life of our food could help minimize harvest loss

   
   
Dr Law Chung-Lim-095 
10 May 2018 00:15:00.000

A new technique to dry cocoa beans, fruits, herbs and edible birds nests is helping to improve quality and increase the shelf life of our food.

Retaining the quality of food from field to fork is a challenge for the food industry but researchers from the University of Nottingham Malaysia have developed new ways to preserve products without compromising on look and taste.

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The research team discovered that drying lemon myrtle at the lower temperature of 20ºC enabled the colour and bioactive ingredient ‘citral’ to be retained significantly more than when using conventional drying methods at temparatures of 60ºC. 

Since 2006, the research team has applied this technique to process various bio-origin products, which includes cocoa beans, fruits (eg. ciku, chempedak, salak - these are tropical underutilised fruits- apple, pear, mango, papaya), herbs (eg. misai kuching, belalai gajah - these are local herbs- and Roselle, ganoderma lucidium), as well as edible bird nests – a delicacy in East Asia (China, Hong Kong, Taiwan and the Chinese community iin South East Asia). 

They found that low temperature drying is an effective way to retain bioactive ingredients and key nutrients in the processed products.

Key to selection process

Professor of Chemical and Process Engineering, Dr Chung-Lim Law is leading the study and explains why this discovery is significant: “How a food looks is a key part of the selection process in the food industry as it gives a strong indication to the quality of the product and how it will taste.

"Furthermore, the retention of bioactive ingredient defines the quality of the product so selection of appropriate processing techniques is key in producing good quality products. 

“Apart from retaining bioactive ingredients, the technology can also retain product colour by eliminating or minimising undesirable chemical reaction due to harsh processing conditions such as high temperature. The low temperature drying technique we have tested could help to minimize harvest loss giving a more effective process for drying which retains colour and quality while extending its shelf life, allowing crops post harvest to be maximized.” 

Low temperature technology

The technique uses a heat pump system and heat transfer module to generate a low temperature, low humidity environment for dehydrating bio-origin products. An environment of 20ºc and 20% humidity is optimum for removing moisture from bio-origin products like food and herbs that contains active ingredients and nutrients that are sensitive to high temperature. This technology is especially important to tropical countries such as Malaysia where the humidity is high throughout the year.

After carrying the moisture away from the products the air is recycled within the system and a condenser is used to extract the moisture from the air. This is a closed system operation which also eliminates product contamination during the processing.

Dr Law continues: “This research will be very important for companies who wish to improve their production processes and product quality, especially with products that are sensitive to high temperature. 

“Using this technique they can produce high quality food products that retain high amounts of nutrients and active ingredients, this will also be valuable for those who wish to tap into the healthcare market. We have already had interest from commercial companies and I think as this research develops further there will be many more opportunities for collaboration and commercialisation in the future.”

---Ends

The very best of a UK education in Malaysia At the turn of the millennium, the University of Nottingham established the first UK overseas campus anywhere in the world – in Malaysia. In the almost 20 years since its inception, the University of Nottingham Malaysia is thriving, delivering a world-class British education to 5,000 students every year, and recently celebrated its 10,000th graduate.Recognised globally for its pioneering spirit, international outlook and excellent student experience, the University is once again pushing the boundaries of global higher education, with new initiatives that enable our world-renowned academics to reach out into ASEAN and beyond.

With ground-breaking programme partnerships in Singapore, Laos, Bangladesh and Sri Lanka, we use our unique presence in the region to enhance our reputation for taking a global perspective. 

With five-star ratings for our teaching and research quality, we deliver an exceptional British education to our students, and we offer one of the highest graduate employment rates in Malaysia with around 90% of graduates employed, or in further study, six months after graduation.

Our research is having a real-world impact on the societies, economies and culture of Malaysia and ASEAN. With key strengths in food security, health and the environment, we connect world-class research expertise in Malaysia and the UK to help develop Nottingham solutions to address the challenges facing Southeast Asia.

For a truly global University, experience the University of Nottingham Malaysia Discover our world.

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Jane Icke - Media Relations Manager (Faculty of Science)

Email: jane.icke@nottingham.ac.uk Phone: +44 (0)115 951 5751 Location: University Park

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