Traditional freeze drying is widely used in the food industry to preserve fruits, vegetables and other perishable goods while maintaining nutritional and sensory quality. However, it is energy intensive, time consuming and expensive due to the requirement for vacuum systems and prolonged drying times. These limitations restrict scalability and adoption, particularly for small to medium-sized food producers seeking cost-effective and sustainable drying technologies.
Freeze dried apples
Researchers from the UNSW Sydney School of Chemical Engineering, led by Dr Francisco Trujillo and PhD student Nikunj Naliyadhara, are developing an Atmospheric Freeze Drying (AFD) system, with support from Future Food Systems.
Unlike traditional methods, this approach operates at atmospheric pressure, removing the need for vacuum equipment. The research team has integrated ultrasound and infrared light radiation technologies within a controlled blast chiller environment to accelerate the drying process.
The combination of sonication and infrared energy enhances moisture removal while preserving product texture, flavour and nutrient content. Early trials have been conducted on apples, with plans to expand to eggplants, carrots, garlic, herbs and other fruits.
Dr Francisco Trujillo of UNSW Sydney
Blast chiller used for Freeze Drying
This novel AFD system offers a significant reduction in energy consumption and capital cost compared with conventional freeze drying. The method delivers high-quality dried products comparable to those produced by traditional techniques but within a shorter timeframe.
For industry, the benefits could include:
This research provides a pathway to make premium dried food production more accessible and economically viable, particularly for processors seeking to improve product quality and sustainability.
FFS PhD Candidate Nikunj Kantibhai Naliyadhara
The UNSW team is now refining system performance and exploring industry partnerships to scale the technology for commercial application. Ongoing collaboration through Future Food Systems enables the team to align innovation with real-world industry needs, ensuring the technology can be tailored to specific food sectors and production environments.
By bridging research and industry, the project aims to deliver a next-generation drying solution that supports both sustainability and competitiveness in Australia’s agrifood sector.
Traditional freeze drying is widely used in the food industry to preserve fruits, vegetables and other perishable goods while maintaining nutritional and sensory quality. However, it is energy intensive, time consuming and expensive due to the requirement for vacuum systems and prolonged drying times. These limitations restrict scalability and adoption, particularly for small to medium-sized food producers seeking cost-effective and sustainable drying technologies.
Freeze dried apples
Researchers from the UNSW Sydney School of Chemical Engineering, led by Dr Francisco Trujillo and PhD student Nikunj Naliyadhara, are developing an Atmospheric Freeze Drying (AFD) system, with support from Future Food Systems.
Unlike traditional methods, this approach operates at atmospheric pressure, removing the need for vacuum equipment. The research team has integrated ultrasound and infrared light radiation technologies within a controlled blast chiller environment to accelerate the drying process.
The combination of sonication and infrared energy enhances moisture removal while preserving product texture, flavour and nutrient content. Early trials have been conducted on apples, with plans to expand to eggplants, carrots, garlic, herbs and other fruits.
Dr Francisco Trujillo of UNSW Sydney
Blast chiller used for Freeze Drying
This novel AFD system offers a significant reduction in energy consumption and capital cost compared with conventional freeze drying. The method delivers high-quality dried products comparable to those produced by traditional techniques but within a shorter timeframe.
For industry, the benefits could include:
This research provides a pathway to make premium dried food production more accessible and economically viable, particularly for processors seeking to improve product quality and sustainability.
FFS PhD Candidate Nikunj Kantibhai Naliyadhara
The UNSW team is now refining system performance and exploring industry partnerships to scale the technology for commercial application. Ongoing collaboration through Future Food Systems enables the team to align innovation with real-world industry needs, ensuring the technology can be tailored to specific food sectors and production environments.
By bridging research and industry, the project aims to deliver a next-generation drying solution that supports both sustainability and competitiveness in Australia’s agrifood sector.