Recipient Organization
UTAH STATE UNIVERSITY
(N/A)
LOGAN,UT 84322
Performing Department
Nutrition Dietetics & Food Sci
Non Technical Summary
Food dehydration is one of the oldest food preservation techniques. Through the removal of moisture from foods, it is possible to substantially delay or even eliminate the phenomena and agents that cause food spoilage and deterioration. In addition, removing moisture from foods facilitates storage and transportation of the dehydrated food products due to the volume and mass of water removed. These are probably the main reasons that make food dehydration one of the most effective and employed food preservation methods. However, it also possesses some disadvantages. There are multiple food dehydration techniques, and the majority require high consumption of energy and result in the loss of nutritional quality and sensory attributes in the dehydrated foods. In this project, we will evaluate and optimize the use of Ultraviolet (UV) light as a novel agent to dehydrate foods. UV light can be divided in 3 subtypes: A, B and C. Types B (UV-B) and C (UV-C) are normally absorbed by the ozone layer when they come from the solar irradiation. Type A (UV-A) crosses the ozone layer and impacts on the Earth's surface. In contrast to UV-B and UV-C, UV-A light is not as harmful to humans, and is able to more deeply penetrate the objects it impacts. In addition, unlike the other 2 subtypes, is less likely to degrade nutrients in foods. The use of UV light (mostly UV-C) is approved by the FDA to eliminate spoilage and pathogenic microbes in foods. UV light in general offers several advantages, such as a low installation and maintenance cost, as well as low energy consumption. These reasons make UV-A light a suitable aide for food dehydration, which has been confirmed by preliminary work in our laboratory. In this project, we will optimize the process of UV-A light dehydration and evaluate its effect in important parameters such as energy consumption, microbial levels, nutrient retention and sensory quality attributes.
Animal Health Component
60%
Research Effort Categories
Basic
0%
Applied
60%
Developmental
40%
Goals / Objectives
OBJECTIVES1.Optimize our UV-A light food dehydration system (07/01/2022 - 06/30/2023).2.Evaluate the effect of UV-A dehydration on water sorption, thermal transitions, color, nutrient content, enzyme activity, and sensory quality (01/01/2023 - 06/30/2024).GOALSObjective 1:An optimized method of food dehydration through UV-A light exposure.Objective 2:Knowledge on the effect of the optimized UV-A dehydration method obtained in Objective 1 on the nutrients of the food samples tested, sensory quality, and spoilage agents.DELIVERABLESWe expect a range of deliverables as a result of completing this project, including patent applications, journal publications, and conference presentations and papers. We also expect a transfer of knowledge of the outcomes of this work to the food products industries through publications, scientific presentations, and consultations. Education of graduate students will be an integral part of this work, which will support improving the economic competitiveness of the US by technical training of future workforce.
Project Methods
OBJECTIVE 1: OPTIMIZE OUR UV-A FOOD DEHYDRATION SYSTEMIn this objective we will evaluate combinations of different levels of UV-A light intensity and air flow rate to remove 95% of the original moisture content of food samples in the shortest time possible. The optimal combination of these 2 factors will be chosen to evaluate its effect on microorganisms in the food samples through standard microbiological analysis techniques. Likewise, the optimal combination will be used to conduct the evaluations in Objective 2.A graduate student will be trained to conduct these evaluations, which will result in a M.Sc. thesis, research articles publications, and research presentations in professional meetings.OBJECTIVE 2: EVALUATE THE EFFECT OF UV-A DEHYDRATION ON WATER SORPTION, THERMAL TRANSITIONS, COLOR, NUTRIENT CONTENT, ENZYME ACTIVITY AND SENSORY QUALITYFor this objective, we will evaluate the effect of UV-A dehydration on the water sorption, thermal transitions, color, nutrient content, enzymatic activity and sensory acceptability of the fruits and vegetables tested. To accomplish this we will make use of calorimetric methods, as well as analytical techniques such as UV-Visible spectroscopy and Gas Chromatography - Mas Spectrometry (GC-MS). We will also conduct sensory evaluations of the dehydrated food samples to assess the acceptability from the participants of a sensory panel.A graduate student (different from the one that will work in Objective 1) will be trained to conduct these evaluations, which will also result in a M.Sc. thesis, research articles publications, and research presentations in professional meetings.