The TAS shaker pads performed successfully, but Wagner did observe that they generated slightly higher temperatures when compared to the control pads: When Wagner measured the temperature of the shaker pads after three hours of harvest and compared that to a set of control pads that did not contain TAS, he found that “what’s going to ruin the rubber is heat. From what we know today, the torrefied almond shaker pads do not have better heat dispersion than the control.” Wagner, USDA, and ABC remain optimistic about where this research can go. Wagner’s hard work will build onto existing research, paving the way for future iterations. “I think it worked remarkably well for a first shot,” said Colleen McMahan, research chemist at USDA ARS. “The collaboration and support of the Almond Board and the way Connor worked with us was just terrific. We’re happy to continue this effort.” “It was a pleasure to work with Connor from the beginning on this, and it was only possible because of his determination,” said Guangwei Huang, associate director for Food Research and Technology at the Almond Board. “I am very impressed with the steps he took to go through all of this.”
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