Initial work by Dr. Barry Swanson and Dr. Gustavo Barbosa focused on milk, cheese, apple juice and asparagus. High Pressure treatments may have useful applications in beans, egg gels and whey proteins. Microwave technology is commonplace in U.S. kitchens. Dr. Juming Tang is exploring the potential commercial uses of microwave technology. Two strong possibilities include use of microwaves as a fumigant for fruit exports and as an assist in drying of fruits and vegetables.
Microwaves are particularly effective in drying the inaccessible core areas.