【Multifunctional Demonstration Lab Project】Development of New Regional Products Using Vacuum Drying Equipment
Southern Kyushu and Nansei Islands Innovation Center
https://www.krcc.kagoshima-u.ac.jp/Background and objectives of activities
The vacuum drying system is a vacuum apparatus capable of drying at 30–60°C under reduced pressure achieved through multi-stage pressure control. It prevents food hardening, shrinkage, oxidation, and nutrient loss caused by heat. This results in dried foods that retain their color, avoid flavor loss, and maintain a crisp texture. We are introducing this vacuum drying system to companies within the prefecture to foster new product development.
Summary of Activities
The Multifunctional Demonstration Lab Project aims to support the commercialization of university research seeds through: - Promoting development opportunities via joint research with regional companies and other entities; - Providing opportunities for business feasibility studies by visualizing university research outcomes (prototyping); - Actively promoting university research outcomes (products) originating from research seeds (serving as a showroom); and - Developing new research seeds using emerging technologies.
Expected Benefits
The development of dried foods using vacuum drying equipment can generate new demand for food products and contribute to improving sustainable agricultural practices.