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Description: Fruit and vegetables that are high in nutrition & taste are wasted due to imperfections or anticipated spoilage. Growers need a profit-generating alternative to discarding such produce. Peaches, strawberries, and carrots are revenue-generating farming commodities in Ontario that are discarded due to spoilage or imperfections. A Foam Mat Drying (FMD) process is proposed to upcycle these fruits and vegetables. FMD has a high economic potential due to its low energy requirements and its ability to produce shelf-stable products that appeal to customers [1]. FMD preserves taste, colour, and nutritional quality due to its low temperature. It is also economical; rapid, low-energy moisture removal is achieved due to the high surface area of the foam [3]. Further, by utilizing a fruit puree, FMD can hide the imperfections observed on the whole fruits and vegetables. FMD can also quickly use up fruit that will soon spoil. Egg albumen acts as a natural foaming agent and enhances nutritional value due to its protein content. Arrowroot starch acts as a natural stabilizing agent. Based on our previous market research surrounding the product, creating a low-cost high-value product is important for processors, and the value of all natural, high-protein foods is high [2]. The final product is high in protein, has a long shelf life, and has a high economic potential. The next steps are to test the micronutrient profile and then to work on scaling up the process.

Keywords: Upcycling, fruit, drying, protein
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Date: 2022-07-24
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Conference name: CSBE/SCGAB 2022 Annual Conference, Charlottetow, PEI, 24-27 July 2022.
Session name: Poster Sessions

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Publication type: Poster
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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