California League of Food Processors 7 10%. The infrared dry-peeling technology would positively impact the fruit and vegetable processing industry by eliminating the use of water and chemicals, as well as wastewater, preventing soil salinity and environmental pollution problems. Dr. Pan’s laboratory is working on further reducing the heating time to increase the through- put to meet the needs of commercial production. Dr. Pan also invented and patented a simultaneous infrared dry-blanching and dehydration (SIRDBD) technology and licensed it to Treasure8, a food processing company. The SIRDBD prevents nutrient leaching loss and wastewater generation that occur during current commercial practices. SIRDBD achieves blanching and dehydration in one single step with simpler equipment and higher energy efficiency than the current commercial blanching followed by hot air drying. Based on the technology and with the partnership of Treasure8, Dr. Pan’s team commercialized the technology with a novel system for fruit and vegetable based crispy, healthy snacks using SIRDBD followed by hot air drying. The crispy snacks have vivid color and natural and vibrant fruit and vegetable flavor, without the use of any oil, which is important for fighting obesity. The new process produces healthy products with up to 40% energy saving. It also eliminates the need in water or steam use for blanching. The SIRDBD has also been used as a pretreatment for freeze-drying to produce crispy strawberry slices. The infrared technology saved more than 30% energy and produced more desirable crispy products with improved integrity compared to traditional freeze-drying. Dr. Pan also developed a new drying technology for walnuts by using infrared heating as pre-drying followed by hot air drying. The new sequential infrared and hot air (SIRHA) drying has been commercially demonstrated with partner- ship of the Wizard Manufacturing Inc. The infrared heating quickly removes the moisture on the surface and in the shell of walnuts which reduces drying time and up to 25% energy use. In this new drying method, the walnuts are also sorted into two streams with high and low moisture contents based on the moisture contents of individual walnuts. This solves the over-drying and under-drying issue, which reduce the energy wasted in over-drying and the food safety risk of under-drying. The under-drying of walnuts in the current practice may have higher moisture than required and cause the growth of molds during storage. From the office of DR. ZHONGLI PAN - Department of Biological and Agricultural Engineering, University of California Davis Blanching and Drying of Foods