Methods to convert non-edible, nonpackable, and highly spoiling parts of fruits and vegetables to a nutrient-rich fine powder (flour)


In order to combat agricultural waste sustainably, this invention demonstrates how the inedible portions of fruits and vegetables can be converted to fiber, protein, and micronutrient-rich powder (flour) by using kale and collards as examples. The resulting powder (flour) is a sugar-free source of dietary fiber (50-60%), a rich source of proteins (15-25%), and mineral and vitamin micronutrients (10-15%).

Renewable Source Protection Method for IBRs

Manufacturing, Sustainable Energy

This source-agnostic time domain distance relay uses only single-ended measurements to detect, classify, and locate any fault on the line it monitors while eliminating known weaknesses of distance relays. Recent advances in renewable energy technology allow several hundred megawatts of power to be in a single plant and connect to the electric grid through inverters. All major renewable resources, such…
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