Traditional fruit drying within industry is undertaken using tried, tested and trusted drying
schemes for different food produce. This maximises yield for a specific output food quality
when input food quality is strictly controlled. However this strict control of input food quality
leads to excess food wastage at the input stage. The use of set drying treatments can also
result in higher energy usage during the drying process than may be necessary. In order to
investigate methods to reduce both food wastage and energy usage we propose the …