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Team Will Try New Approaches to Peach Processing
Industrial technology professor Tony Au and food science specialist Carter Clary will work with specialists from Wawona Frozen Foods of Clovis, California in an effort to improve freeze processing of peaches. Their work will focus on ways to more quickly freeze 40-pound cartons of peaches following heat processing.
A New Tomato-Based Salsa
American consumers' affection for low-fat and nonfat foods has left many appetite's longing for the flavors that once permeated the more high-fat fare. Food science professor Dennis Ferris is hoping to return some of that flavor - without the fat - through continuing work on a new salsa featuring the popular herb cilantro. In this project, cilantro processed in the university's patented microwave vacuum (MIVAC) drying system will be used a key ingredient in development of the new salsa. Below are related publications and articles: - Salsa sales indicate promise of new product (Update - Fall 97)
- A New Tomato-based Salsa (new publication)
- New processing line planned
(Update - Fall 1996)
- Student working on new food
products
(Update - Fall 1996)
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{ CATI , CFSNR }
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CALIFORNIA AGRICULTURAL TECHNOLOGY INSTITUTE - CATI
College of Agricultural
Sciences and Technology
California State University, Fresno