The laser-assisted drying method, developed under the leadership of Faculty Member Sevcan Ünlütürk from the Food Engineering Department at the İzmir Institute of Technology (İYTE), is opening the door to a new era in the food industry. Aiming to dry fruits and vegetables faster, more economically, and without a loss of quality, the technology draws particular attention with its eco-friendly approach.

In this newly developed method, microscopic holes are created on the surface of the product using a laser prior to drying. Thanks to these micro-pores, the evaporation of water within the product is accelerated, significantly reducing the drying time. One of the most striking features of the system is that it does not require traditional chemical pre-treatments, offering an alternative that is both safer and more environmentally conscious.

The technology also prevents foods from being exposed to high temperatures for extended periods. As a result, vitamins, antioxidants, and aroma components are largely preserved. At the same time, production costs are reduced due to lower energy consumption. Experimental studies reveal that drying times are drastically shortened, especially at low temperatures, and that the resulting product quality is well on par with traditional methods.

According to experts, this innovation can be applied across a wide range of areas, from food processing facilities to dried product manufacturers. Expected to offer a cost advantage, particularly for small and medium-sized enterprises (SMEs), the system is anticipated to secure a significant place in the markets for healthy snack production, export-oriented dried foods, and functional products.

Click here for the article by TTO İzmir.