The success of this study will help develop minimally processed, value added fruits with fresh-like quality in a short processing time. This research will (a) elucidate important aspects of the science of pressure-enhanced infusion and (b) demonstrate the potential of HHPP to develop nutrient-enriched vegetables with fresh-like texture and extended quality shelf life. This understanding can be used to develop general design guidelines that will be useful to the food industry and can be implemented for a broad class of fruit and vegetables, and infusing components to develop value-added nutrient rich foods. Since HHPP results in minimal thermal abuse of the product, it maintains the stability of the antioxidants and delivers a high quality product. The measurable impacts resulting from the proposed research will be the development of a high-quality product, whose antioxidant/nutraceutical content will be significantly higher than in its natural form. Moreover, the high pressure-assisted infusion will also substantially reduce the process time, making the overall infusion process economically viable. The results of this research will contribute to the economic development by offering opportunities to farmers and fruit processors to develop value added products.
|Effective start/end date||9/1/11 → 8/31/16|
- National Institute of Food and Agriculture (National Institute of Food and Agriculture (NIFA))