Uv-a dehydration of foods
UV-A dehydration is a nonthermal food dehydration technique that can have a substantially higher energy efficiency compared to other commonly used dehydration methods. It is suitable to dehydrate fruits, vegetables, and meat products. Below is a list of publications:
https://doi.org/10.1016/j.foodchem.2025.145858
https://doi.org/10.1021/acsfoodscitech.4c01069
https://doi.org/10.1111/jfpe.14747
https://doi.org/10.1016/j.fbp.2024.08.009
About Utah State University
Utah State University is a comprehensive public land‑grant research university (Carnegie R1) serving Utah through a flagship Logan campus and a statewide network. Industry connects through the Innovation Campus research park, where companies co‑locate with faculty and access shared facilities. USU’s Space Dynamics Laboratory, a US Space Force–sponsored University Affiliated Research Center, offers mission‑driven pathways for space and defense collaboration. Statewide Extension offices and field sites enable pilot deployments and real‑world validation across Utah’s diverse settings. Research is supported by competitive federal funding from agencies such as NSF, USDA, NASA, and DoD, with Technology Transfer Services managing IP, licensing, and SBIR/STTR support.
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