Food
Processing Technology Fellow Program
| Principal Investigator |
Dr. Dr. Juming Tang |
| Start
Date
Completion Date |
2002
|
| Mission |
Develop a high-value snack foods based on ingredients
produced in the state of Washington. |
Problem Addressed
The primary problem addressed was the limited market opportunities
and low price for raw agricultural products in the ever competitive
United States and global marketplace.
Goal
The goal is to develop the extrusion technology to
produce convenient, healthy and value-added products based on ingredients
produced in the state of Washington; including legume flours, potato
starch and apple fibers, creating the potential to develop a value-added
processing industry in the Palouse area.
Implications
If 10 percent of the $6 billion United States snack food market
is taken by legume based extruded snack foods, we would capture
about $600 million in new markets.
Publications/Journal
Articles From Project
Luechapattanaporn, K., Y. Wang, J. Wang, J. Tang,
L.M. Hallberg. 2004. “Microbial Safety In Radio Frequency
Processing Of Packaged Foods.” J. Food Sci. 67(7):M201-206.
Luechapattanaporn, K., Y. Wang, J. Wang, J. Tang,
L.M. Hallberg. 2004. “Sterilization Of Scrambled Eggs By Radio
Frequency Energy.” J Food Sci. (submitted 10-04, accepted
1-05).
Patents
A joint patent with USDA Western Regional Center
on extrusion technology for legume based snack foods is being sought.
Graduate Students Involved
in the Project
Name: Kunchalee Luechapattanaporn
Graduation: May 2005
Thesis Title: "Microbial Safety of Radio Frequency
Sterilization Process"
Placement: Pepsi-cola (Thai) Trading Co., Ltd.
in Research and Development for Region Technology
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