This $610,997 federal Project Grant, awarded by the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program, supports research to develop a more sustainable drying approach for agricultural products like fruits and nuts. The project, led by Oregon State University, will evaluate and optimize the use of cold plasma pre-treatment to enhance conventional and radiofrequency-assisted drying methods. Key objectives include improving drying rate, reducing energy consumption and greenhouse gas emissions, lowering production costs, and maintaining high product quality. The research will assess the effectiveness of the cold plasma pre-treatment using grapes and hazelnuts as model systems, and conduct environmental and economic analyses to validate the sustainability benefits. The project also involves collaboration with industry stakeholders to facilitate potential adoption of the innovative drying technology. In addition, the grant supports workforce development through training of future food scientists and engineers.
Mod # | Description | Reason For Modification | Federal Obligation (Click to sort descending) | Date (Click to sort ascending) |
|---|---|---|---|---|
| Not listed | $611.0k | 7/15/25 |