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Science grows shelf-appeal of Gippsland produceCSIRO scientists are growing ways to boost the shelf-appeal of Gippsland’s vegetables and fruits. By news@gippsland - 4th May 2016 - Back to News Edible coatings, gas flushing and using microwaves to zap fruit fly … CSIRO scientists are growing ways to boost the shelf-appeal of Gippsland’s vegetables and fruits.
Researcher Dr Mala Gamage explained some of the newest technologies being developed to broaden the functionality of food.
She was among scientists addressing a group of food industry representatives from the state’s east. The visit, organised by Agribusiness Gippsland, saw more than 30 people go behind-the-scenes at CSIRO’s Food Innovation Centre in Werribee on April 28.
A team from Bairnsdale flew to Melbourne for the event, which also attracted CSIRO scientists from interstate.
The visitors heard from experts researching how to extend the shelf life of foods, how to reduce water and power use in food processing and developing new products from otherwise wasted foods.
Dr Gamage detailed how microwaves were being used to kill insect pests by volumetrically heating the food. "At the moment the industry is relying on chemical disinfestation, but that’s being phased out," she said.
The CSIRO scientists are also researching using ultrasound to cut energy use by 57 per cent when drying foods such as apples.
Other beneficial technologies include high-pressure processing that sees all vegetative pathogens rendered inactive when food is subjected to pressures of 600MPa. "It is a cold pasteurising process with minimal effects on the taste or nutrition of the product," she said.
Lightly processed foods benefit from specialised research, she said. Quick chilling post-harvest is important. Apples that turn brown benefit from a low pH anti-oxidant dip. An edible coating over peeled carrots prevents them developing a white bloom. Foods are packed and flushed with gas before going into cold storage to reduce respiration rates.
Other CSIRO research is looking how to curb the $1.7bn worth of fruit and vegetables dumped annually in Australia. Uses for this waste-stream food include health-promoting bioactives, biofuels and pelletised, flaked and powdered additives that can be added to foods such as breads, she said. "And extrusion technology can be used to convert plant materials into new products."
The day-long session aimed to introduce Gippsland’s food processors, industry consultants and shire economic development officers to the latest technologies.
Paul Ford, chair of Agribusiness Gippsland said: "Both the Federal and Victorian Government have identified that building a vibrant food and fibre sector is key to growth, jobs and prosperity of regional Australia. This sector represents over half the value-add of the whole greater Gippsland region.
"Growth of the sector in Gippsland will be most effective when industry, Government and world-class innovation centres are networked and working with a common purpose.
"This visit was all about linking greater Gippsland’s food and fibre processors with Australia’s largest centre of excellence in food science. Agribusiness Gippsland is committed to continue developing these networks."
CAPTION: CSIRO’s Andrew Lawrence explains high-pressure processing to the Gippsland visitors.
Media contacts:
Paul Ford Agribusiness Gippsland 0412 519 850 Pamela Tyres, CSIRO Communications 0488 995 023
Source: www.gippsland.com Published by: news@gippsland.com
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