2007 Annual Report
1a.Objectives (from AD-416)
1. Determine the processing and energy efficiencies and product quality of infrared dry-blanching with selected fruits and vegetables using a pilot scale infrared dryer/blancher.
2. Develop alternative processing methods for producing infused blueberry products.
1b.Approach (from AD-416)
For the infrared dry-blanching study, two types of selected vegetables will be used in the study. The research is aimed at determining processing characteristics, such as processing time, energy consumption, product temperature profiles and quality (color and moisture change). A pilot scale infrared dryer/blancher equipped with catalytic infrared emitters will be used.
For developing new infused blueberry products and processing methods, cultivated blueberries will be used. The research will focus on determining appropriate heating conditions and moisture removal levels for achieving high quality infused products. Documents CRADA. Log 27827.
This report serves to document research conducted under a Trust agreement between ARS and an industrial partner. Additional details of the research may be found in 5325-41000-060-00D, New Technologies to Process Value Added, Healthy Foods from Fruits and Vegetables.
The CRADA project partner investigated the effects of the processing parameters of IR drying on product quality and the processing performance of strawberries and blueberries. The research has resulted in a patent application of “Methods for preparing freeze dried foods”. The processing method can significantly reduce overall drying time and energy usage, and produce a high quality product. Our CRADA partner is in the process of licensing the technology.