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United States Department of Agriculture

Agricultural Research Service

Research Project: Development of New Processing Technologies for Improving Quality and Safety of Processed Fruits, Vegetables, Nuts, Rice, & Fish By-Products

Location: Healthy Processed Foods Research

2011 Annual Report


1a.Objectives (from AD-416)
The ultimate goal of this project is to create new and alternative technologies to produce peeled, pasteurized, blanched, dehydrated/partially-dehydrated, and/or infused/coated fruits and vegetables, restructured fruits and vegetable products, nuts, rice, or fish by-products by using a combination of infrared dry-blanching (IDB), infrared peeling, freezing, freeze drying, air drying, pulsed electric field, and/or infusion/coating or related processing technologies. The new processing technologies would produce processed products with improved texture and nutritional quality, lowered production costs and reduced microbial loads compared to current technologies. The developed products may be used for cereals, snacks, and other applications.


1b.Approach (from AD-416)
Fresh and/or frozen fruits and vegetables, fresh and frozen fruit and vegetable purees, nuts, rice, and/or fish by-products will be used for this research. The new processing methods may include IDB, infrared peeling, infrared drying, freeze drying, freezing, air drying, pulsed electric filed, ultrasonic treatment, dipping, infusion, and/or coating or combinations of some of the processing methods. The sliced or restructured fruits and vegetables may be dipped in antioxidant solution for prevention of discoloration prior to any thermal processing steps. The effect of infusion/coating of flavors, humectants, nutrients, and phytochemicals at various processing stages on product quality and processing characteristics will be tested and evaluated. Documents SCA with UC Davis. Formerly 5325-41000-060-12S (11/2010).


3.Progress Report

This research continues the effort in development of infrared heating for blanching, drying and peeling. To design infrared dry-peeling system for tomatoes, the geometry of tomatoes is very important. The study has successfully developed a predictive geometric model based on tomato weight. The next step of the research will focus on designing and manufacturing an automatic infrared heating based tomato peeling system for commercializing the technology.

The collaborators met weekly on site at UC Davis for discussing the experimental plan, analyzing the experimental data and developing research reports.


Last Modified: 7/25/2014
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