2011 Annual Report
1a.Objectives (from AD-416)
Objective 1: Develop vacuum forming and casting technologies that can be implemented to increase utilization and consumption of specialty crops and their co-products, while improving the health and safety of foods.
Objective 2: Develop sustainable infrared technologies that can be used for process- and energy-efficient blanching, dehydration, pasteurization, and peeling of specialty crops.
Objective 3: Develop sustainable microwave processing technologies, both alone and in combination with other processing methods, for specialty crops and their co-products.
Objective 4: Develop ultraviolet light processing technologies to enhance nutritional quality and add value to specialty crops and their co-products.
Objective 5: Develop solar, ultrasonic, and pulsed-electric field processing technologies to be used alone or in combination with other common processing methods to improve quality, add value, and ensure food safety to specialty crops and their co-products.
New blueberry powder placebo. ARS research scientists in the Processed Foods Research Unit in Albany, CA, completed research with the U.S. Highbush Blueberry Council to develop a new placebo that would match the sensory properties of freeze dried blueberries for use in human nutrition trials. Prior to this research there was no acceptable blueberry placebo powder for use in human studies. A natural placebo powder was developed for the first time that looks, tastes, smells and feels exactly like freeze dried blueberries. The placebo is being used in blueberry human nutrition trials now with elderly volunteers to determine the effects of blueberries on counteracting age-associated changes in brain function and will be used in additional human studies in the future.
Novel infrared peeling technology. ARS research scientists in the Processed Foods Research Unit in Albany, CA, completed research with a large fruit processor to develop sustainable peeling processes for tree fruit, namely peaches and pears. Concurrently, they worked on research with the California League of Food Processors and a commerical partner to design a pilot scale infrared peeling apparatus for tomatoes. Current peeling processes use large amounts of water and caustic chemicals to achieve acceptable peeling rates and product quality. A joint patent application was filed in May on infrared dry peeling and licensing discussions are underway. When implemented, this sustainable peeling process is estimated to eliminate the use of more than 10 million gallons of water and the treatment of more than 10 thousand tons of high-pH water material during each fruit processing season.