JAIN Fire and Combustion Research Center recently collaborated with Sodexo on a unique culinary project—Dehydr8 & Sus10. This initiative focuses on smart, sustainable, and health-conscious eating. Together, they introduced an innovative approach to food preservation using dehydration technology.
Innovation Rooted in Scientific Research
The JAIN Fire and Combustion Research Center developed this drying system through extensive research and innovation. The project integrates their patented Advanced Waste Biomass Combustion Device (ABCD). This cutting-edge system ensures high-quality dehydration using biomass fuel that includes urban solid waste.
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Unique Features of the Dehydration Technology
Notably, the technology reduces drying time to as low as four hours. It can dry various fruits and vegetables simultaneously. Additionally, it runs on ultra-low electrical power using a battery-based supply. The advanced combustion process supports eco-friendly energy use, ensuring sustainability.
The Visionary Behind the Research
Mr. Sachin Payyanad, a research associate at JAIN Fire and Combustion Research Center, led the system’s development. His work enhances energy efficiency, product quality, and economic operation in food dehydration. The project received valuable guidance from Professor HS Mukunda.
Culinary Creativity Meets Science
Celebrity Chef Mr. Jerson Fernandes and his team from Sodexo curated a special menu for the event. Each dish used dehydrated fruits and vegetables innovatively. From snacks to main courses, the menu reflected nutritious, long-lasting, and convenient modern food solutions.
Celebrating Innovation and Collaboration
Dr. Chenraj Roychand, Chancellor of JAIN (Deemed-to-be University), inaugurated the launch event. He emphasized empowering students through real-world innovation. Mr. Sambit Sahu (MD, Sodexo) and Mr. Aakash Aggarwal (COO – Education, Sodexo) also attended, along with guests from multiple industries.
Inspiring the Next Generation
Dr. Roychand praised the collaboration for aligning with global sustainability trends. The event encouraged young minds to innovate and contribute to smarter nutrition. It also promoted interdisciplinary learning and environmentally responsible food practices.
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JAIN Fire and Combustion Research Center: Benchmark in Culinary Innovation
Dehydr8 & Sus10 established a new standard in sustainable food tech. The collaboration between academia and industry opened doors for future innovations. It brought attention to responsible eating, technological innovation, and health-conscious lifestyles.
