Thirteenth International Conference on Food Studies

Abstract

Sweet cherries are a sensitive crop with yield and quality dependent on weather. Weather related culls are becoming more frequent due to climate change. Culls represent a tremendous source of waste in terms of food and production resources. Although culls are cosmetically imperfect, they possess good nutritional value and therefore have value outside of the fresh market. Opportunity exists to preserve nutrition and create a value added shelf stable powder product using an innovative, simple, affordable, time and energy efficient foam mat drying (FMD) technology. Three different types of cherry based powder product presentations [cherry juice, cherry puree, and cherry pomace] were developed. Processing variables examined for each product presentation included: foaming agent [type (saponin and pea protein) and concentration (0.5-1.5%)], foam stabilizer [carboxymethyl cellulose concentration (0-1%)], maltodextrin concentration (8-24%), drying temperature (60-80 C) and load density/foam thickness (3-8mm) in cabinet convection dryer. Foam processing variables for each product presentation (juice, puree, or pomace) were defined for development of maximum foam density and maximum foam stability. Drying processing variables were determined based on optimization of physico-chemical properties and total phenolics content of the dried powders. Developing an innovative food processing technology to create a secondary value stream for the sweet cherry sector from cull fruit will create attainable new market opportunities and economic benefits for sweet cherry growers and will provide a model for other agricultural produce to reduce food waste and ensure food availability.