Three IBT students derived the idea of using pressure to remove moisture from herbs based on their understanding of controlling building environment. The students explained that unlike heat which may cause damage to the cells and result in nutrient loss, drying by pressure changes can help retain the colour and nutrients in the herbs. Dr Ernest Chua, the project supervisor, was quoted saying that he was very happy that the students could apply what they have learnt in building air flow, temperature and humidity control to create a pressure food dryer. (A detailed news article was published in Lian He Za Bao -18 August 2007, page 12)

Team Members: Zhang Yi, Dai Si Ming and Wang Yu Heng