Successful implementation of this project will result in the development of a system/technology that will comply with state and federal pollution control regulations and decrease the discharge from fruit processing plants thereby reducing the disposal cost. Such a system will also reduce the water intake and improve the profitability and the overall economic viability of food processing industry in California.
Project Number: 06-02-025
Funding Round: 7 (2005-2006)
Research Focus Area: Water and Irrigation Technology
ARI Member Campus: California State University, Fresno
Director: Choudhury, Gour
Successful implementation of this project will result in the development of a system/technology that will comply with state and federal pollution control regulations and decrease the discharge from fruit processing plants thereby reducing the disposal cost. Such a system will also reduce the water intake and improve the profitability and the overall economic viability of food processing industry in California.
Project Number: 06-08-001
Funding Round: 7 (2005-2006)
Research Focus Area: Production and Cultural Practices
ARI Member Campus: California State University, Fresno
Director: Choudhury, Gour
Successful implementation of this project will result in the development of a system/technology that will comply with state and federal pollution control regulations and decrease the discharge from fruit processing plants thereby reducing the disposal cost. Such a system will also reduce the water intake and improve the profitability and the overall economic viability of food processing industry in California.
Project Number: 07-08-001
Funding Round: 8 (2006-2007)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State University, Fresno
Director: Choudhury, Gour
Research Goal and Objectives
The overall goal is to evaluate co-production of mushroom and high quality compost from peach processing solid by-products. The specific objectives are:
1. To evaluate the composition of peach processing solid by-products:
2. To select mushroom variety suited for the composition of the by-product;
3. To condition the solid by-products as substrate for mushroom production;
4. To culture the selected mushroom variety;
5. To evaluate growth rate, yield and quality of mushrooms;
6. To evaluate the composition of spent bed for high quality compost.
Project Number: 07-08-009
Funding Round: 8 (2006-2007)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State University, Fresno
Director: Choudhury, Gour
Successful implementation of this project will result in the development of a system/technology that will comply with state and federal pollution control regulations and decrease the discharge from fruit processing plants thereby reducing the disposal cost. Such a system will also reduce the water intake and improve the profitability and the overall economic viability of food processing industry in California.
Project Number: 07-09-003
Funding Round: 8 (2006-2007)
Research Focus Area: Production and Cultural Practices
ARI Member Campus: California State University, Fresno
Director: Choudhury, Gour
Project Number: 08-02-028
Funding Round: 9 (2007-2008)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State University, Fresno
Director: Choudhury, Gour
The overall goal of the project is to design and fabricate a new prototype lye peeling system for reduction of water use and wastewater discharge from fruit processing plants. The specific objectives are to:
1.Fabricate the new lye peeling system at a local equipment company;
2.Establish optimum process parameters to minimize fresh water use and wastewater discharge;
3.Determine fresh water demand (m3/kg of product) and quality of output water streams from each section of the new lye peeling system;
4.Determine the quantity and quality of the solid waste stream generated using the newly developed lye peeling system.
Project Number: 08-02-029
Funding Round: 9 (2007-2008)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State University, Fresno
Director: Choudhury, Gour
The overall goal is to develop extrusion processes for production of a new generation of food products from pistachio. The specific objectives are to:
1. Evaluate effects of composition and process variable on product attributes;
2. Determine the screw configuration for improved mixing, heat transfer and optimal
residence time in the extruder barrel;
3. Determine die configuration to impart structural integrity and product shape;
4. Design a system/method for product flavoring.
Project Number: 09-02-006
Funding Round: 10 (2008-2009)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State University, Fresno
Director: Choudhury, Gour
The overall goal is to evaluate co-production of mushroom and high quality compost from pistachio processing by-products. The specific objectives are:
1. To evaluate the composition of pistachio processing solid by-products:
2. To select mushroom variety suited for the composition of the by-product;
3. To condition the solid by-products as substrate for mushroom production;
4. To culture the selected mushroom variety;
5. To evaluate growth rate, yield and quality of mushrooms;
6. To evaluate the composition of spent bed for high quality compost.
Project Number: 09-02-007
Funding Round: 10 (2008-2009)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State University, Fresno
Director: Choudhury, Gour
The overall goal is to develop an extrusion process for production of a new generation of food products from nectarine pomace and evaluate application of extrusion technology for utilization of fruit processing co-products, thereby maximizing utilization of these commodities. The specific objectives are to:
a. Evaluate the effects of composition and process variable on product attributes;
b. Determine the screw configuration for improved mixing, heat transfer and optimal
residence time in the extruder barrel;
c. Determine die configuration to impart structural integrity and product shape;
d. Design a system/method for product flavoring.
Project Number: 09-02-009
Funding Round: 10 (2008-2009)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State University, Fresno
Director: Choudhury, Gour
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