Source: WESTERN REGIONAL RES CENTER submitted to
OPTIMUM DRYING DESIGN FOR SELECTED FRUIT SAMPLES
Sponsoring Institution
Agricultural Research Service/USDA
Project Status
TERMINATED
Funding Source
USDA INHOUSE
Reporting Frequency
Annual
Accession No.
0412496
Grant No.
(N/A)
Project No.
5325-41000-060-09T
Proposal No.
(N/A)
Multistate No.
(N/A)
Program Code
(N/A)
Project Start Date
Aug 1, 2007
Project End Date
Mar 31, 2009
Grant Year
(N/A)
Project Director
PAN Z
Recipient Organization
WESTERN REGIONAL RES CENTER
(N/A)
ALBANY,CA 94710
Performing Department
(N/A)
Non Technical Summary
(N/A)
Animal Health Component
(N/A)
Research Effort Categories
Basic
25%
Applied
50%
Developmental
25%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5021099202075%
5021122202025%
Knowledge Area
502 - New and Improved Food Products;

Subject Of Investigation
1099 - Tropical/subtropical fruit, general/other; 1122 - Strawberry;

Field Of Science
2020 - Engineering;
Goals / Objectives
The objective of this project is to design oprimum drying processes for producing high quality, dehydrated high processing efficiency, and minimal alteration of nutritional quality.
Project Methods
Two infrared heating devices will be used to dry four different fruits; strawberries, cranberries, cherries and pineapple to achieve high quality dehydrated products. The product quality, including texture, color, enzyme inactivation, nutritional contents, and flavor will be evaluated. Processing efficiency will be determined. Reports will be provided to Frito-Lay. Documents CRADA. log 34079.

Progress 08/01/07 to 03/31/09

Outputs
Progress Report Objectives (from AD-416) The objective of this project is to design optimum drying processes for producing high quality, dehydrated fruit snacks with high processing efficiency, and minimal alteration of nutritional quality. Approach (from AD-416) Two infrared heating devices will be used to dry four different fruits; strawberries, cranberries, cherries and pineapple to achieve high quality dehydrated products. The product quality, including texture, color, enzyme inactivation, nutritional contents, and flavor will be evaluated. Processing efficiency will be determined. Reports will be provided to Frito-Lay. Documents CRADA. log 34079. Significant Activities that Support Special Target Populations To produce high quality and healthy fruit and vegetable snacks, new effective processing methods are needed because different fruits may respond to processing conditions differently. This research using selected fruits investigated the effects of drying methods and operation parameters on product quality and the drying rate. The optimum processing conditions have been determined and recommendations about using infrared and freezing for producing crispy healthy snacks have been provided to the CRADA partner. A project report has been submitted to the CRADA partner. The research results can assist in the development of healthy snacks and the commercialization of an infrared drying method developed in the Processed Foods Research Unit at WRRC, Albany, CA.

Impacts
(N/A)

Publications