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National Agricultural Library
U.S. Department of Agriculture
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  4. MODELING AND VALIDATION OF IMPROVED PROCESSING METHODS FOR VEGETABLES USING MICROWAVE HEATING, EXTRUSION, FERMENTATION, AND ACIDIFICATION

MODELING AND VALIDATION OF IMPROVED PROCESSING METHODS FOR VEGETABLES USING MICROWAVE HEATING, EXTRUSION, FERMENTATION, AND ACIDIFICATION

Objective

To develop improved processing technologies for cucumbers, peppers, cabbage, and sweetpotatoes that will benefit growers and processors in North Carolina. Specific areas of interest will be: (1) application of developing processing technologies to develop functional ingredient forms from vegetables and ensure safe preservation of high quality vegetable products, and (2) modeling of the growth of bacteria and bacteriophage in fermentation processes.

Investigators
McFeeters, Roger
Institution
North Carolina State University
Start date
2004
End date
2009
Funding Source
Agricultural Research Service
Project number
6645-41000-005-05S
Accession number
408247
Commodities
Produce
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