The innovative food drying techniques proposed in this project will optimize the preservation and nutritional value of the final products, transforming them into high-added-value goods. In Greece, there are currently no references to drying methods like these; traditional methods predominantly involve thermal processes (e.g., low tunnels, chambers), which significantly affect the appearance and functionality of the final products. The proposed methods will be implemented for the first time in Greece to produce pure and intact products with significantly extended shelf life, making them versatile, accessible, and convenient.
Drying agricultural products using the proposed methods offers several advantages: faster drying times (2–24 hours), reduced energy consumption, optimal nutrient retention, extended shelf life, suppression of pathogen growth by inactivating microorganisms to eliminate the need for further disinfection, and improved product structure without deformation caused by thermal stress. Consequently, the resulting products will safeguard consumer health while significantly reducing their environmental footprint.
At the same time, the expertise developed and transferred to production stakeholders will serve as a valuable legacy for the country, paving the way for adopting innovative drying techniques in Greece’s agri-food sector.