Chemistry of Fruits and Vegetables - Discovery & Invention
Understanding the chemistry of fruits and vegetables offers
opportunities to extend shelf-life, improve quality and develop new
applications.
Enzymes Associated with Sensory Quality of Frozen Vegetable
Products
Various enzymes associated with the sensory quality of frozen-stored
vegetables are studied to optimize blanching conditions and improve
product sensory quality.
Lightly Processed Fruits and Vegetables
Research designed to extend the shelf life of cut fruits and
vegetables is in progress. Modified atmospheres are used to minimize
or avoid the use of additives.
Utilization of Honey
Honey can be used as a clarifying agent and an antioxidant in fruit
juices and dried fruit products. Honey protein precipitates haze
precursors in the juice. The clarified juice is stable and retains
the sensory quality of fresh juice. Honey also inhibits enzymatic
browning reactions during the production of juice, wine, and
dehydrated fruits; as a result, sulfur dioxide addition is
unnecessary.
UF Mead Production
Conventional mead production requires high temperature-long time heat
treatment of honey to clarify and stabilize the product. This process
is time consuming, and adversely effects mead sensory quality. The
recently developed ultrafiltration process is simple, requires no
heating and produces stable, high quality mead.
Contact:
Dr. Chang Y. Lee - (Tel: 315-787-2271) Email: Chang_Lee@Cornell.edu