Fruits Value-Addition and Drying to Increase Food Safety, Process
Efficiency, and Yield to Reduce Risks Associated with Business
Alexandra Smith1, Kaushlendra Singh1, Bryce MacAulay2, Brett Kenney1, Winifred W. McGee3, Jacek Jaczynski1,, Judy Matlick4, Brenda Porter4, Litha Sivanandan4.
1. Davis College of Agriculture, Natural Resources, and Design; West Virginia University, 2. Statler College of Engineering and Mineral Resources, 3. Penn State Extension, 4. WVU Extension Service, West Virginia University;
Contact address: Litha.Sivanandan@mail.wvu.edu PO BOX 6108, G006 Agricultural Sciences Building, Morgantown, WV 26506. Phone#304-293-7684; fax:304-293-3703
ABSTRACT
Tree fruit production differs from small fruit and vegetable production, in that it is not possible to change what is grown quickly, when demand declines. Fruit producers throughout West Virginia regularly face
challenges, selling all the fruit that they grow. Since the cost of production remains the same, whether fruit is sold, or it is left un-harvested or discarded, it is important to convert the surplus into a valuable
commodity, such as shelf-stable dried fruit. West Virginia University research indicates that pre-treatments such as fruit firming and/or osmotic dehydration (OD) drying are applicable to small-scale producers.
Through OD, fruit is immersed in concentrated juice/sugar solution, resulting in reduced transient moisture loss and fruit solids gain, improving the overall quality and food safety of the dried fruit products.
Dried fruit research and industrial applications were first disseminated through a series of Extension hands-on workshops (2011-2013) for educators, agricultural service providers, entrepreneurs, and prospective
entrepreneurs. The 6 hour intensive hands-on training workshops focused on various processes and equipment needed for increased fruit food safety, overall quality, yield, and improved process efficiency.
OBJECTIVE
Effect of solution concentration on final
percent yield after conventional drying
(p<0.0001).
49.0%
50.0%
48.0%
46.0%
44.0%
42.0%
40.0%
38.0%
36.0%
41.1%
Conventional
Dehydration135°F for 6.5 hours
Effect of temperature on final percent yield after
conventional dehydration (p=0.0004).
46.5%
47.0%
46.0%
45.0%
44.0%
43.3%
43.0%
42.0%
41.0%
45°Brix
WORKSHOP AND METHODS
65°Brix
25°C
Final Percent Yield
Solution Concentration in °Brix
50.0%
48.0%
46.0%
44.1%
44.0%
42.7%
42.0%
40.0%
240 minutes
Effect of solution concentration
and temperature on final water activity
(p=0.0210).
0.75
0.7398
0.6602
0.65
0.6
45°Brix/25°C
300 minutes
71%
50%
25%
0%
Non-Existent
5%
Minimal
24%
0%
Moderate
45°Brix/50°C
65°Brix/25°C
65°Brix/50°C
Solution Concentration*Temperature
Understanding of the steps to create a
dehydrated food product
25%
0.7171
0.7003
0.7
Duration of Osmotic Dehydration
80%
70%
60%
50%
40%
30%
20%
10%
0%
50°C
Temperature in Celsius
Effect of osmotic dehydration duration on
percent yield after conventional dehydration
(p<0.0001).
48.0%
180 minutes
Percentage of Participants
Fruit drying research and its industrial applications were disseminated through a series of Extension
hands-on workshops (2011-2014) for educators, agricultural service providers, entrepreneurs, and
prospective entrepreneurs. The resulting 6-hour intensive hands-on training workshops focused on various
processes and equipment needed for increased fruit food safety, overall quality, yield, process efficiency,
risks management, target market identification, and utilization of waste for bio-product applications.
OD: Scarified, frozen blueberries were placed in sugar syrup concentrations of 65°Brix with a fruit to syrup
ratio of 1:3 g/g. Fruit and syrup were heated at 50°C for 4 hours with occasional stirring. Weight of fruit
was taken before and after processing for calculating yield. Conventional dehydration was used after
osmotic dehydration at 135°F for 6.5 hours. Sunflower oil was applied to prevent stickiness and to provide
a glossy appearance.
Fruit-Firming: PME and calcium chloride was dissolved in water at 105°F. One pound of frozen
strawberries was heated at 105°F in the above solution for two hours. The solution was drained and fruit
was processed as stated above in OD section; drying time might be longer than blueberries.
SOS: Fruit leather preparation, re-concentrating and re-using the syrup etc. are food product development
options trained during the Extension workshops.
HTC: Direct benefits for producing high functionality hydrochar were discussed. Additionally, indirect
benefit for saving millions of gallons of fresh water needed to reduce biochemical oxygen demand, pH,
and total soluble solids to meet regulatory standards, and capturing SOS-carbon, reducing green house
gas emission in light of current federal and state regulations.
RESULTS
Final Percent Yield
Equipment
1. Refractometer (optional, $1,400)
2. Containers
3. Dehydrator (approx. $200)
4. Water Activity Meter (optional, $2,400)
Final Percent Yield
Materials
1. Fruit
2. Sugar
3. Water
Final Water Activity
EQUIPMENT AND MATERIALS
The producer education portion of this project will be comprised of webinars, offered once a month, covering
these topics: basics of pre-treatment of fruit, fruit drying, and development of food products from by-products;
bioenergy/biofuel from by-products; target market identification and cooperative production and marketing
techniques; food safety; good manufacturing practices (GMPs); and Hazard Analysis Critical Control Points
(HACCP). This project will formulate safe fruit processing techniques in order to transfer the technology to the WV
communities for application and equip beneficiaries with necessary knowledge, skills, educational tools, and
confidence to educate and advise farmers on the opportunities of adding value by drying fruit, by-product
utilization, and target market identification and networking with experts for adopting fruit drying on their farm.
Participating farmers will be equipped to decide whether to launch a value-added enterprise, individually or as
part of a community cooperative venture. The overall goal is for them to successfully manage and market their
products, and improve farm sustainability by making use of what is currently considered “waste material.”
Considerable
Percentage of Participants
This poster session, targeted to professionals focusing on economic and food business
development, provides details about the drying of surplus fruit, a description of fruit drying
processes as a business risk management strategy, and outlines the equipment/labor
necessary to add value through drying. After having viewed the poster session, attendees will
be able to determine whether similar strategies are needed in their community, and decide
whether they need further training on fruit drying, to replicate workshops with their clients.
MARKETING, BUSINESS PLAN, AND RISK MANAGEMENT
Understanding of how to increase dried fruit
yield
80%
70%
60%
50%
40%
30%
20%
10%
0%
71%
67%
Pre-Workshop
Post-Workshop
29%
19%
5%
10%
0%
0%
Non-Existent
Minimal
Moderate
Considerable
ACKNOWLEDGEMENTS
Funding: Partial support from National Science Foundation's ADVANCE IT Program under Award HRD-1007978. Any
opinions, findings, and conclusions or recommendations expressed in this material are those of the author(s) and do not
necessarily reflect the views of the National Science Foundation.
Partial support from Northeast SARE Professional Development Grant# ENE12-125.
Partial support from Branch Banking and Trust Company’s CRA / Community Development Donation Fund.
Acknowledgements: Susan Slider, Ida Holaskova, West Virginia University.