Optimal Processing Conditions for Fruit Carbonation Systems

NON-TECHNICAL SUMMARY: This Phase I project will provide fundamental physiology and design information for the development of prototype fruit carbonators. The information gained from this research could then be used to develop first generation fruit carbonators, including home kitchen, restaurant, and retail-level carbonation equipment. The information could also be used as reference for further development of additional carbonated fruit and vegetable products, including bottled, canned, frozen, and pre-packaged or wrapped ready-to-eat products. These products will encourage people to consume additional fresh and healthy fruit products.