Faculty Directory

Return to Main Faculty by Department - UC Davis

Name	Krochta, John M.
Education	Ph.D. (1971), Chemical Engineering University of California, Berkeley
Specialty	Use of edible coatings to control moisture loss and respiration in fruits and vegetables and to reduce oxidative rancidity in nuts.
Location	237 Cruess
Phone Number	530-752-2164
E-Mail	jmkrochta@ucdavis.edu
Graduate Groups	Membership in graduate groups: Biological and Agricultural Engineering, Agricultural and Environmental Chemistry, Food Science
Bio	My research program focuses on food processing and engineering, especially as it relates to food quality, food safety, and process efficiency. At the present time my main interest is in the area of edible coatings and films to control mass transfer in foods. This research activity aims at using combinations of proteins, polysaccharides and lipids as coatings for foods to reduce moisture loss, control respiration and prevent oxidation. Applications include fruits and vegetables, and tree nuts. The following are examples of recent and on-going research: Utilization of proteins, polysaccharides, and lipids for edible coatings and films to control moisture loss and respiration or oxidation. Extending shelf life of fresh fruits and vegetables by edible coatings in combination with controlled/modified atmosphere packaging. Reduction of nut oxidative rancidity by development of edible oxygen-barrier coatings.
Selected Publications	Lerdthanangkul, S. and J.M. Krochta. 1996. Edible coating effects on postharvest quality of green bell peppers. J. Food Science (in press). Mate, J.I., M.E. Saltveit and J.M. Krochta. 1996. Peanut and walnut rancidity: effects of oxygen concentration and relative humidity. J. Food Science (in press). Cisneros-Zevallos, L., M.E. Saltveit and J.M. Krochta. 1995. Mechanism of surface white discoloration of peeled (minimally processed) carrots during storage. J. Food Science. 60(2):3120-323, 333. Avena-Bustillos, R.J., J.M. Krochta, M.E. Saltveit, R.J. Rojas-Villegas, and J.A. Sauceda-Perez. 1994. Optimization of edible coating formulations on zucchini to reduce water loss. J. Food Engineering. 21:197-214. Avena-Bustillos, R.J., L.A. Cisneros-Zevallos, J.M. Krochta, and M.E. Saltveit. 1994. Application of casein-lipid film emulsions to reduce white blush on minimally processed carrots. Postharvest Biology and Technology. 4:319-329.
Expertise	Food Science & Technology
Campus	UC Davis Faculty
Extension Specialist	No