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Dr. Juming Tang, |
| Email: jtang@wsu.edu |
| Current Position |
Professor |
| Department |
Biological Systems Engineering
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| Project Mission |
Develop new high-quality dried products from asparagus
rejects and by-products from harvest and canning operations. |
| Funding Sources |
IMPACT Seed Grant (Final year) |
| Student Assisting with Project |
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| Background: Among the fresh produce
from the Pacific Northwest, asparagus is a very important vegetable
for the State of Washington. The processors and growers of asparagus
are currently under tremendous pressure from their counterparts
in South America who enjoy low labor costs and longer growing
seasons. It is possible that asparagus rejects and by-products
from harvest and canning operations can be utilized to develop
new dried products with high retention of appearance, flavor
and nutritional values and thereby increase the economic return
of U.S. growers and processors. |
| Progress in 2003/2004: Experimented
to determine how preprocess and process conditions (e.g., pretreatment
blanching, drying temperatures) influence the color and rehydration
characteristics of dried asparagus. Evaluated two categories
of drying including (1) drying with the aid of heated air such
as tray, spouted bed and combined microwave and spouted bed,
and (2) freeze-drying and Refractance Window drying. |
| Next Steps: Continue to publish
results of work and collaborate with interested industry representatives
for implementation. |
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