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Re: E-M:/ Meeting on Edible Coatings on Fruits and Vegetables



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Enviro-Mich message from sgutt@umich.edu
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Wow.  An example of applied science making the world a better place for 
everybody.  Is this a great country, or what?

Steve Gutterman

--On Tuesday, May 21, 2002 11:58 AM -0400 "Alex J. Sagady & Associates" 
<ajs@sagady.com> wrote:

> -------------------------------------------------------------------------
> Enviro-Mich message from "Alex J. Sagady & Associates" <ajs@sagady.com>
> -------------------------------------------------------------------------
>
> This is a meeting sponsored by the MSU section of
> the American Chemical Society....
>
> Date: Tue, 21 May 2002 11:28:34 -0400 (EDT)
> Message-ID: <000201c200db$c3528c40$801a0823@chemistry>
> From: "MSU Local Section ACS" <msuacs@cem.msu.edu>
> To: <ajs@sagady.com>
> Subject: ACS MSU Local Section Meeting
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>
> To: ALEXANDER J SAGADY
>
> MSU Local Section Meeting Reminder
>
> "Edible Coatings on Food, or How To Keep Fruits and Vegetables Fresh
> after Light Processing"
>
> Speaker: Dr. Attila E. Pavlath, 2002 Immediate Past President American
> Chemical Society Western Regional Research Center, USDA
>
> Thursday, May 23, 2002
> 4 PM
> 1420 Biomedical and Physical Sciences Building
>
> Reception will follow in 329 Chemistry Building.
>
> ABSTRACT
> Various fruits and vegetables need to be pared, cored and/or sliced
> before consumption, but such light processing deprives the commodity of
> its natural protection against dehydration and discoloration. Such
> processed agricultural products must be used immediately after processing
> or protected by refrigeration and/or special atmosphere storage. A new
> approach has been found to coat fruits and vegetables after processing
> with an edible film that protects against undesirable changes, keeps the
> produce fresh, and allows their consumption without the removal of the
> coating. An emulsion of proteins, carbohydrates, and waxes is used to
> create a thin coating on the surface of the processed fruits and
> vegetables. This coating is tasteless and nearly invisible. When applied
> to pieces of apple, pear, and zucchini, no dehydration and discoloration
> were evident for up to five days. The lecture will describe various
> combinations of the components and pinpoint future directions.
>
>
>
> -------------------------------------------------------------------------
> --- Alex J. Sagady & Associates  http://my.voyager.net/~ajs/sagady.pdf
>
> Environmental Enforcement, Technical Review, Public Policy and
> Communications on Air, Water and Waste/Community Environmental Protection
>
> PO Box 39,  East Lansing, MI  48826-0039
> (517) 332-6971; (517) 332-8987 (fax); ajs@sagady.com
> -------------------------------------------------------------------------
> ---
>
>
>
>
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