The Innovative Infrared Research and Development Team is the recipient of the 2018 Research and Development Award for its contributions and accomplishments in innovative research and development and commercial implementation of sustainable infrared heating technologies for improved food healthfulness, quality, and safety while saving energy and water during food processing. The research team comprises Zhongli Pan, Tara H. McHugh, Chandrasekar Venkitasamy, Ragab Gebreil, and Hamed M. El-Mashad.
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The following posters were presented by the group in the meeting
- Physical Properties of Jujube Slices by Hot Air and Infrared Drying
- Process Development for Antioxidant Extraction from Wet Pomegranate Peel
- Walnut Structure and Its Influence on Hydration Characteristics
- Effects of Grinding Methods on Physicochemical and Functional Properties of Black Tea Powder
