NC_old1023: Engineering for food safety and quality

(Multistate Research Project)

Status: Inactive/Terminating

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SAES-422 Reports

Annual/Termination Reports:

[11/02/2015] [09/18/2017] [09/14/2018] [12/07/2018] [12/21/2019]

Date of Annual Report: 11/02/2015

Report Information

Annual Meeting Dates: 10/25/2015 - 10/27/2015
Period the Report Covers: 10/01/2014 - 09/01/2015

Participants

See attached meeting minutes

Participants Attachment:

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Brief Summary of Minutes

Minutes Attachment:

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Accomplishments

Summary of Accomplishments of NC-2013 Participation Stations California • Utilize innovative methods to characterize food materials. Magnetic resonance imaging was used to characterize and optimize mixing systems for food and consumer products as well as food systems that are designed for better delivery of bioactive compounds. Positron emission particle tracking was utilized to monitor mixing in model food systems during simulated gastric digestion. • Develop new and improved processing technologies. The influence of thermal and high pressure processing on nutrient stability and bioaccessibility of fruit and vegetable juices is under investigation. This ongoing study will allow for optimization of juice processing to provide greater health benefits from juice. • Develop mathematical models to enhance understanding of, and optimize food processes. In a collaboration with MI station (MSU, Brad Marks), a study was completed to understand the inactivation of Salmonella in almond meal during simulated gastric digestion. Inactivation modeling is ongoing. Diffusion processes during food digestion have been investigated to optimize food processing as it relates to food breakdown. • Develop pedagogical methodologies for improved learning of food engineering principles. A food processing laboratory course was developed and offered to undergraduate food science majors. Addition of modules developed by NY station are planned for 2015. Georgia • Dielectric properties measurement: Dielectric properties of broccoli powder at different moisture contents were determined over a temperature range of 20-80°C, and frequency of 1 to 30 MHz. • Human digestion system: Develop novel artificial stomach and intestinal models to study food digestion kinetics as affected by food matrix. Three innovative gastro-intestinal models were developed including a Dynamic Gastric Simulation Model (DGSM), an Advanced Stomach Model (ASM), and a Dynamic Duodenum Model (DDM). • Radiofrequency heating: Thermal inactivation of STEC and nonpathogenic E. coli in packaged non-intact steaks heated up to 60°C or 65°C was carried out. • Radiant wall (Infrared) heating: Instrumental and sensory quality of potato strips baked in a Radiant Wall Oven (RWO) was evaluated and compared to deep-fat fried and conventional oven (CO) baked samples. • Drying: Drying techniques have been developed to process underutilized agricultural materials, while maintaining good sensory and nutritional quality. These include bagasse and similar materials left from juice processing, including apple and tomato. • Microencapsulation: Develop methods to microencapsulate blueberry anthocyanins, ?-carotene and tannic acids. Ionic gelation and spray drying were studied as the two different microencapsulation methods. The release kinetics of bioactives in simulated GI conditions was studied as affected by different wall materials. • Food Engineering Fundamentals is a required course for food science students. Students’ feedback reflected a preference for more practice in problem solving. Since 2013, “Flipped Classroom” technique was used in the course, where students watched videos outside the class to learn basic principles, and in the class practiced problem solving through group discussion and active interaction with the instructor. Student evaluations indicated their preference for this new teaching style. An improved performance of students on their homework and tests was observed. • Validating Food Safety in Meat Processing workshop (September 22-23, 2015): This workshop was co-sponsored by the Southeastern Meat Association and The University of Georgia Food Science Extension. It covered a broad range of topics from food safety and quality control, sanitation programs, storage, system validation, microbial intervention, and regulatory programs. Hawaii • A combination of pulsed electric field (PEF) and oscillating magnetic field (OMF) was used to achieve an extension of the supercooled state in beef steak with an internal temperature of -4.5 °C for up to two weeks. The combined use of PEF and OMF maintains the vibrational motion of water molecules thus affectively inhibiting sudden ice nucleation. Shock-induced freezing will occur in materials while in the supercooled state however, shock-induced freezing was not observed after the intentional administration of external physical stress to the treated samples. This was confirmed by microstructure images of the treated samples obtained using an inverted contrasting microscope. Micrographs of the treated samples returned to room temperature for up to 30 minutes showed no ice crystallization suggesting a magnetic “memory” effect from the applied OMF. Drip loss, texture analysis, pH and lipid oxidation (TBARS) for supercooled beef steak samples were evaluated after 1, 3, 7, 10 and 14 days as compared to control samples. The PEF and OMF supercooling was found to maintain fresh beef steak qualities for up to two weeks, thus suggesting this novel preservation technique may be utilized to preserve the organoleptic qualities found in fresh meats. Idaho • Utilize innovative methods to characterize food materials. Current projects focus on fundamental rheological properties of foods, and how those properties connect to structure and texture. Projects include UHT milk friction, yogurt flow and friction, cottage cheese dressing rheological behavior, mechanical behavior of reduced fat cheese, fundamental properties of polysaccharide derived from camelina seed, and fracture behavior of solid baby foods. • Develop pedagogical methodologies for improved learning of food engineering principles. The Food Engineering class was converted to flipped format. Students reviewed material before class and worked on application problems in class. Responses to this flip were positive, although students requested more problem-solving guidance. Problem-solving modules explaining the problem-solving process step-by-step were developed for each topic taught; completion of these modules will be required in future courses. Illinois • Ultrasonication in combination with low hydrostatic pressure and mild heat, manothermosonication, was used to modify functional and emulsifying properties of soy protein isolate. In another method, ultrasonication is combined with a pH shifting process to modify soy and pea protein isolates. The nano-protein aggregates showed good protection of vitamin D3 against UV light exposure. In another test, an ultrasound fresh produce washer was developed. Ultrasound enhanced the efficacy of a traditional wash with chlorine. • Hybrid Mixture Theory based unsaturated fluid transport equations were coupled with poroviscoelasticity and multiscale heat transfer equations and solved for frying of foods and expansion of starch during extrusion. Models were validated by making comparisons with experimental data. • Collaborations: 1. Illinois (H. Feng)-USDA-ARS (S. Luo). 2. Illinois (P. Takhar)-Nebraska. 3. Illinois (Y. Lee)-California (G. Bornhorst). Iowa • Sensory evaluation by a trained panel of model high-protein nutrition bars formulated at 30 % protein with extrusion-processed milk protein concentrate (80%, MPC80) was carried out during accelerated storage at three temperatures. Effect of MPC80 particle size reduction via jet-milling on instrumental and sensory texture of 30% protein nutrition bar being carried out currently. The goal of the Aronia Jam and Jelly study is to have the Food and Drug Administration (FDA) include Aronia berries in the list of approved fruit for jams and jellies in Title 21. The Jam and Jellies project involves donors sending samples of their berries, recipe, and their jam or jelly for testing. The jams and jellies received are tested for water activity, degrees brix and pH, in order to make sure that they comply the FDA standards. To date, 37 jams/jellies have been received and tested. Overall, 14 jams/jellies have met all 3 criteria. • Invasive Species Project: The Spotted Wing Drosophila is an invasive species that is affecting berries grapes and other fruits. The goal of this project is to develop recipes that can be used with the damaged berries. Berries that are being tested are blackberries, raspberries, Aronia berries and strawberries. The project is across multiple states and involves recipes for farmer’s markets, restaurants and grocery stores. Recipes that are made are then tested for quality, shelf life and microbial factors. A recipe book is going to be developed and published at the end of the project so farmers can use their infested berries and not take a huge loss on their crop. • The Influence of Radiation on the Quality of Milk and Rennet Enzymes used in Cheese Making during Long Term Space Mission: This project is the final year of a five year study tracking the effects of irradiation and stored milk powders and rennet enzyme used for making cheese. Rennet and low heat treated dried milk were gamma irradiated at different levels and then used to make the curds for cheese manufacture. Zero gray, one gray, three gray and five gray levels of irradiation were tested for both the rennet enzyme and powdered milk. The time in seconds to reach a viscosity of 100,000 centipoise was determined for each milk and enzyme combination tested. Other factors such the effects of quantity of enzyme and the effects of sealing enzyme containers were also investigated • Collaborations: University of Minnesota Dairy Science faculty, and South Dakota State Univ Dairy Science faculty collaborated in this project. Extrusion of milk protein concentrate in a food grade facility at UMN was done. Enzyme cross-linked MPC80 were obtained from SDSU. Exchange of ideas regarding using milk protein concentrates in food applications discussed. University of Illinois, University of Kentucky, NASA contributed to the radiation study. Analysis berry samples and jams/jellies received from Nebraska, Illinois, Minnesota, California, and other states. Kentucky • As a newly appointed faculty member at the University of Kentucky Department of Biosystems and Agricultural Engineering, I spent the last year developing my teaching portfolio, building my lab, writing proposals and recruiting students and technical staff to support my programs. I have since purchased two state-of-the-art instruments for thermal and rheological properties of food testing, DSC and Rheometer (TA Instruments, USA). I have so far trained one undergraduate and visiting PhD students, admitted 3 graduate students (1 MSc and 2 PhD), and I am mentoring one post-doc. I am also building research programs that will support the agricultural production and the food processing sector in the commonwealth of Kentucky and nationally. • During this period I wrote nine proposals to source funding for different programs (teaching, training, equipment and research), that form the core of my mandate, from various agencies namely University of Kentucky Food Connection, Kentucky Science and Engineering Foundation Fund, Burroughs Wellcome Fund, University of Kentucky e-Learning Program, USDA-NIFA Foundational Program (FASE Equipment, Borlaug Fellow Program and exploratory research grants), Kentucky Small Grain Growers Association and the Bill and Melinda Gate Foundation. So far I have been successful in 4, and am awaiting the outcome of one. • Collaborations: With several of colleagues in some of the funding applications mentioned above namely Drs. Adedokun and Xiong of Animal and Food Science, Drs. McNeill and Mike Montross of department of Biosystems and Agricultural engineering, all of University of Kentucky. Also collaborated with Dr. Subbiah of University of Nebraska. Some of these colleagues are members of NC1023, while some belong to other USDA multistate groups. Michigan • Advancing fundamental science and application: Patent submission for new instrument to dynamically measure thermal conductivity of conduction-heated foods (collaboration with Jeyam Subbiah at UNL); • Developing and testing improved methods for validating and adopting low-moisture food pasteurization technologies, in collaboration with Juming Tang and Meijun Zhu (Wash), Jeyam Subbiah (Nebraska), Elizabeth Grasso (Illinois Institute of Tech), Harshavardhan Thippareddi (GA), Denis Gray (NC) Nathan Anderson (FDA) • Develop outreach programs: 1) NFSI grant “An Integrated Approach to Enhance the Microbial Safety of Fresh-Cut Fruit and Vegetable Products during Processing, Packaging, and Retail Distribution.”; 2) Cal Poly, Rutgers, The Ohio State University, International Food Protection Institute, the Institute of Food Safety and Health (IFSH) – Illinois Institute of Technology and FDA. Maine • Quality attributes such as color, texture and pH of oysters at various times and temperatures combination was investigated and compared with commercially available oyster products. A detailed discussion with Dr. Tom Yang, Senior Food Technologist, Combat Feeding Directorate, United States Army Natick Soldier RD&E Center, Natick, MA on providing facility for oyster processing using high-pressure unit at Natick, MA for performing analysis was chalked out. • Green technologies were used to extract bioactive compounds from plant materials. Microwave and ultrasound assisted extraction were used for the extraction of phenolic bioactives from food as well as medicinal plants. • Plant and animal-based allergenic proteins were processed using various nonthermal and thermal technologies and analyzed for their potential reduction in allergens. Minnesota • Conduct research on analytical tools for non-destructive and non-invasive evaluation of food materials and products. Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) were the focus of our research efforts. These non-destructive and non-invasive techniques are suitable for the study of state of water and biopolymers, structure, distribution of water, fat, and temperature in foods, and heat and mass transfer in foods. During this reporting period, we further improved fast imaging techniques for small MRI instruments for low moisture foods and biological materials. We are expanding our research to analysis of microbial activity as a tool for food safety control. This effort is important to facilitating industrial use of low cost NMR and MRI instruments for monitoring food processes, materials, and products. Major obstacles to be overcome include low signal to noise ratio of the low field system, low gradient response time, and other hardware issues, and the new software development for the low field system. Specific accomplishments include: 1) NMR and MRI techniques were improved for study of low moisture content foods; 2) Use the NMR/MRI techniques to study physiochemical properties and shelf life stability of food products; and 3) Expansion to microbiological analysis. This research is in collaboration with Harry Xie of Bruker Optics and researchers in Nanchang University, China. • Minimal processes that preserve and improve the nutritional values, health benefits, and safety of food products. During this reporting period, we focused on 1) Applied our non-thermal processing platform (NTP) to improve the bioavailability of sulforaphane from broccolis seeds, phenolics from potato peel, and ginsenosides from ginseng root. 2) Tested the non-thermal pasteurization effect of high pressure homogenization. A non-pathogenic E. coli strain was used as marker. After one pass through the high pressure homogenizer, more than one log of reduction was observed. Multiple passes were tested; however, the residual solution from previous pass created a problem for accounting for the effect of number of passes. This problem is being addressed. 3) Conducted preliminary study on non-thermal plasma pasteurization of milk powders. New Jersey • Process non-uniformity during high hydrostatic pressure processing of heterogeneous foods. Accomplishments included 1) In a model systems consisting of 2% glass wool in gel showed 1 log cfu/g less inactivation of Listeria innocua compared to pure gel. No differences were found in the inactivation of bacteria at different positions in the model system consisting of gel with wood inclusion. The inactivation of yeast was 1 log cfu/g less in gel containing 2% POP particles compared to pure gel. It was determined that von Mises stress and pressure gradients formed very close to the inclusions. 2) During real-time inactivation measurements due to HPP, cell membrane damage was detected using propidium iodide during pressurization and holding time, but not during depressurization. • Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma. Accomplishments: 1) Model system (closed coat sandpapers with roughness- 6 µm to 16 µm) showed a 0.52 log higher inactivation of E. aerogenes on the smoothest sandpaper (2.08 log inactivation) and the difference was statistically significant from the roughest sandpaper. Fruit surfaces results showed 1.25 log higher inactivation on apples (1.86 log inactivation) which were the smoothest and the difference was statistically significant from the roughest fruit which were cantaloupes. 2) Emission spectrum from OES indicated the presence of reactive oxygen and nitrogen species with potential to cause microbial inactivation. • High pressure assisted infusion of calcium in PME pre-treated baby carrots. Accomplishments: 1) The amount of calcium infused with HPP was significantly higher than that infused by vacuum infusion and osmotic infusion. 2) We were able to achieve infusion of calcium up to 150 mg/serving of carrots (equivalent to 15 % RDI) without significantly affecting their texture and color. New York • Structural changes of Milk Protein Concentrates induced by High Pressure Processing (HPP) were studied. The project used the combined expertise in milk proteins / protein structures of Dr. Moraru’s group at Cornell University with the HPP expertise of Dr. Karwe’s group at Rutgers University. This research illustrates how HPP which may enable new applications for milk proteins in a variety of new dairy-based and protein-fortified foods with unique structure and texture. Additionally, these results present some evidence for substructure in the casein micelle. • Understanding the mechanism of attachment and internalization could lead to the prevention of future outbreaks on fresh fruits and vegetables. The goal of this model was to use a Lagrangian particle tracking simulation of a spherocylinder shaped bacteria, Escherichia coli, to determine the dominant forces and the effect plant surface structures have on attachment. Simulation results are being validated against literature experimental data on attachment to microfabricated plant structures: stoma, trichomes and grooves. • We are currently working with faculty members from ~10 universities (includes Cornell Food Science) in developing and implementing the learning modules. We have now implemented the latest module in Univ. of IL Food Science class. The results are coming in as we write this document. Same implementation is currently underway in Rutgers Univ. Ohio • Inactivation of Escherichia coli O157:H7 as affected by a combination of gaseous ozone and vacuum cooling, type of fresh produce, and the efficacy of a pre-washing step, integrated into the gaseous ozone treatment was comprehensively investigated and optimal conditions identified. • Enzyme activities in tomato homogenate as well as on cellulose were significantly influenced by electric field frequency and field strength. • A study on pressure crystallization effects of binary fat blend indicate that pressure treatment significantly modified nanostructure, microstructure and polymorphic properties of the fat blends. • High pressure homogenization treatment efficacy of beverages was evaluated in terms of particle size distribution, microstructure, viscosity, and macro-rheology. Furan formation was accelerated by heat treatment and inhibited by high pressures. • A model has been developed for prediction of specific heat capacities of lipid foods based on carbon number and level of unsaturation. • Frozen food shelf-life can be maintained at temperatures above the current industry standard. • Alkaline cleaning solutions may be re-used or re-claimed to improve the efficiency of food plant cleaning operations. Oregon • Food materials (berry fruit, surimi, and milk) and food processing byproducts (fish bones, squid pens, fruit and wine grape pomace) were characterized in respect to their chemical compositions, bioactive compounds and functional properties. • Impact of milk hauling on raw milk quality were investigated. The effect of lyophilized salmon blood plasma (SPP) on the gelation of Pacific whiting surimi under different ohmic heating conditions were studied. • Value-added products, including surimi from fish proteins, fruit pomace fortified food product and biodegradable packaging containers from fruit pomace were developed and characterized. • Nano-scale fish bone was used as an ingredient to increase the bioavailable dietary calcium of seafood products, such as halibut steaks, tuna steaks, salmon steaks or burgers, fish sticks, or other products where ingredients are mixed and formed into shapes for consumption. • Nanocellulose based coating and encapsulation technologies were developed to retaining anothcyanin pigments and stability in canned and high hydrostatic pressure (HHP) processed blueberries and cherries in light syrup. Nanocellulose fibril and crystal based coatings were also developed to prevent cherry rain cracking and postharvest quality loss of fresh fruits. • HHP (200 or 250 MPa for 5 min) at low temperatures (15, 5 and 1.5 °C) was investigated for inactivating Vibrio parahaemolyticus in oyster homogenates. Inactivation of V. parahaemolyticus cells in oyster homogenates was greatly enhanced by lowering the processing temperature from 15 to 5 or 1.5 °C. • Outreach programs were implemented to disseminate the research findings and help the stakeholders for ensuring their product safety and quality. This includes HACCP workshop, surimi school, better food processing control school, food quality analysis short course, etc. In additional, websites were provided for delivering the latest information to the stakeholders. Pennsylvania • Cocoa products are a rich source of dietary polyphenols. The objectives of this study were to: (1) develop a new method for quantification of PaCs using high performance liquid chromatography coupled with electrochemical detection (HPLC-ECD), (2) investigate the effects of alkalization of cocoa powder on color, TP, and PaC composition, and (3) investigate the effects of whole bean cocoa roasting on color, TP, PaC composition, and aroma. • All alkalization treatments caused a significant change in color (p < 0.0001). PaC loss was modeled using a two-phase exponential decay model. Roasting treatments reduced TP up to 40%. All treatments at 190?C, 170?C, and 150?C except 10 min, significantly decreased EC content and significantly increased catechin content as compared to unroasted beans (p < 0.05). For all PaCs DP 2-5, a decreasing trend in PaC content was observed with increasing time and temperature of roasting. • Alkalization of cocoa powders does not reduce these compounds to the extent previously believed. Roasting cocoa beans at 170?C or above results in the highest production of DP 6 and 7 PaCs. In addition to meeting the sensory quality based on consumer needs, processing conditions used to produce cocoa products should confer greater health benefits to consumers. • Collaborations: Dr. J. Lambert (Penn State) South Dakota • Develop new and improved processing technologies (HPP and Ultrasound): Endospores of Bacillus licheniformis (ATCC® 6634), Bacillus coagulans (ATCC® 12245), and Geobacillus stearothermophilus (ATCC® 15952) were spiked in sterile nonfat milk, and subjected to high intensity batch ultrasonication treatment at different amplitudes (80 and/ or 100%) and durations (1 to 10 min). Increasing the amplitude from 80 to 100 % did not result in enhanced inactivation of G. stearothermophilus endospores. However, an increase in the duration of ultrasonication from 1 to 10 min significantly increased the inactivation of endospores of all three species. About 48.96 % of the G. stearothermophilus endospores were inactivated by ultrasonication alone; whereas, ultrasonication and pasteurization combined increased the inactivation to 65.74%. Inactivation of endospores could be further enhanced to 75.32% by ultrasonication and higher heat (80?C/1 min) combination. Endospores of B. licheniformis and B. coagulans were inactivated to a lesser extent compared to G. stearothermophilus spores. Ultrasonicated B. licheniformis endospores germinated in higher numbers when compared to untreated endospores resulting in their greater inactivation during the combined treatment. As the structures of ultrasonicated spores were apparently unaffected, the decrease in thermal resistance after ultrasonication might have been due to spore germination rather than mechanical damage to the spore. Tennessee • We continued to study novel emulsions, microemulsions, nanoemulsions, and biopolymer nanoparticles as delivery systems of antimicrobials, nutraceuticals, probiotics, and pigments and characterized physical, chemical, biological, and microbiological properties of these systems. We also studied technologies improving physical properties of food biopolymers. Collaborations with Dr. MaryAnne Drake and several others at North Carolina State University are collaborators in a USDA Organic Research and Extension Initiative (OREI) project. • We continued the OREI project with research and extension objectives to formulate novel wash solutions to enhance the microbiological safety of organic fresh produce. We completed the Center for Produce Safety project to study essential oil coatings to improve microbiological safety and quality of cantaloupes during shelf-life storage. We continued to study delivery systems of antimicrobials, pigments, nutraceuticals, and probiotic bacteria to improve their stability and bioactivity. We used various techniques to characterize physical properties of food biopolymers and develop technologies to improve these properties, including dispersion stability, turbidity, and turbidity, and rheology. Texas (Texas AgriLife Research) • Characterization of biopolymers for use as matrices for encapsulation of hydrophobic compounds. Work is still in progress. Looking forward to collaboration with Oregon and other stations. • Intervention steps to reduce the risk of Listeria contamination of fresh produce (Rosana Moreira, Elena Castell-Perez). Accomplishments: 1) Assessed the effectiveness of washing treatments as a postharvest practice to minimize the growth of Listeria and L. innocua on fresh-cut cantaloupe and romaine lettuce leaves under different storage temperatures. 2) Dynamic models can be useful for manufacturers to evaluate the impact of handling practices (storage temperature and washing treatments) on the growth of Listeria in the selected fresh produce. 3) Growth models were used to develop quantitative risk assessment models. Collaborations: We are currently exploring potential collaborations with other stations interested in predictive microbiology to develop good handling practices of fresh produce. Example: Michigan station. • Nanotechnology approaches for design of antimicrobial delivery systems and biosensor for food safety applications (Carmen Gomes). Accomplishments: 1) Assessed antimicrobial, antioxidant and anti-carcinogenic activities and physico-chemical characteristics of bioactive compounds from guabiroba fruit (Campomanesia xanthocarpa O. Berg) and its nanoencapsulated extracts using PLGA as the carrier. 2) Assessed the use of stimuli-responsive polymers to enhance biosensor performance (i.e., detection limit, range, sensitivity, response time) to detect foodborne pathogens using electrochemistry approaches. 3) Assessed morphological and release profile of nanoparticles formulated with poly(DL-lactide-co-glycolide) (PLGA) and lupeol and its effect on human cells. 4) Optimize the synthesis process of thermally-responsive poly-n-isopropylacrylamide (PNIPAAM) nanoparticles for controlled release of antimicrobial hydrophobic compounds. 5) Designed a process for nanoencapsulation of essential oil (trans-cinnamaldehyde) using alginate and chitosan biopolymers. 6) Assessed the effects of nano-encapsulated natural antimicrobial application on quality of fresh-cut romaine lettuce. Chitosan-PNIPAAM encapsulated cinnamon bark extract (CBE) were compared to free CBE and control (no treatment) treatments at 3 concentrations levels once sprayed for its effects on fresh-cut romaine lettuce quality over 15 days of storage at 5oC. Washington • Developed thermal process procedures based on 915 MHZ single mode microwave assisted thermal pasteurization system (MAPS) developed at WSU for production of five chilled ready to eat meals. Validated microbial safety of the samples by a third part (Micro-Chem, Seattle), and conducted sensory tests at US Army Natick Soldier Center for storage of 9 wks at 7 and 12 C. Supported FDA filing activities conducted by Ameriqual Foods (Evansville, IN) on a pilot scale 915 MHz single-mode microwave assisted thermal sterilization (MATS) system based on patents of WSU. The filing received acceptance in March 2014. Supported five food companies exploring new food formulation and processes on WSU Pilot Scale MATS and MAPS systems. • WSU offered a one week bookcamp on microwave sterilization and pasteurization technologies, for engineers from food companies and research institutions in USA, Australia, Japan, India. 12 food companies in Evansville, IN, May 2015. • Designed and developed multilayer polymeric films for pasteurization processes. These films utilized coated PET, nylon and/or EVOH as core barrier layers. The barrier layer was protected with PP and PE layers. • Examined the influence of oxygen and water vapor barrier properties of multilayer films on the chemical changes and shelf-life of different foods. The findings will help food companies to select films for desired shelf life of selected products. • Collaborations: As part of a USDA AFRI Project (No. 2011-68003-20096 – Control of Food Borne Bacterial and Viral Pathogens using Microwave Technologies, Juming Tang PI and Shyam Sablani Co-PI) works with a team of food microbiologists and virologists led by Dr. Michael Davidson and Doris D’ Souza at the University of Tennessee in a five year (2011-2016) to study heat resistance of viruses in different food matrices. The research provide scientific data for development of microwave pasteurization processes for control of viruses in ready to eat meals. Also, Tang’s group works with Dr. Bradley Marks’ team at Michigan State University in developing thermal control of salmonella in low moisture foods. They also collaborate with Decagon Inc. in Pullman, WA, a leading manufacturer of water activity measurement devices. Wisconsin • Gunasekaran. A gold nanoparticles (AuNP)-based thermal history indicator (THI) for monitoring lowtemperature storage was formulated. Initially, the color of the THIs is slightly pink, but after a 90-day storage in the freezer, as both the size and shape of the AuNPs change, the color of the THIs turns to red. After 90 days the absorbance peaks of THIs held at room temperature are red-shifted from 538 to 572 nm and possessed larger amplitude compared to those stored in the freezer. The color change is a function of both storage time and temperature. The THIs experiencing higher temperature treatments exhibit a more intense color change which is attributed to a localized surface plasmon resonance effect. Thus, the visual color change can provide information regarding the material thermal history. • Hartel. By controlling process conditions (dasher speed) and formulation (emulsifier, fat and air content), we have shown that we can create ice creams with a wide range of partially destabilized fat, which appear as large fat globule clusters. These clusters have been shown to be one of the most important structural parameters that affect melting properties of ice cream. • We are also investigating arrested (or partial) coalescence of fat globules of different composition under controlled conditions to better understand how these clusters form during processing. We are also further evaluating the potential use of particles at the interface to induce arrested coalescence and build fat globule structures without internal crystalline fat.

Publications

See attached file for publication from each station.

Publications Attachment:

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Impact Statements

California Innovative imaging techniques, such as magnetic resonance imaging, are powerful tools to be used in the food industry for process characterization and optimization. These methods can also be used to understand food digestion processes. Knowledge gained from investigating the influence of food processing and properties on behavior during digestion can result in optimization of food functional properties.
GA Dielectric properties and heating rate of dried food powders provided critical information for establishing standardized protocol of RF heating for treating low moisture powdered foods. Underutilized materials or waste streams can be processed to develop dry ingredients that provide substantial fiber, nutrient and antioxidants. New artificial GI models can better simulate food digestion process providing more accurate information about food breakdown and nutrient release in human GI tract. New microencapsulation methods can improve storability of bioactive compounds, and control their release.
Hawaii Supercooling involves cooling of biological samples below a phase transition temperature in a balanced state leading to prevention of their cellular activity. This ability to preserve the biological samples such as cell culture, tissues and organs at subzero temperature is useful in pharmaceutical, biotechnological, food and other medical related industries. The invention may be extended to biomedical applications as well, such as preservation of cell cultures, proteins, and tissues and organs transport at subzero temperatures
Idaho Evaluation of rheological and tribological behaviors and determination of how they are caused by structure and how they impact texture will yield knowledge that will allow a more fundamental approach to designing foods with palatable textures, particularly reduced-fat or reduced-calorie foods.
Illinois Manothermosonication was proven to be more effective than high-pressure homogenization in enhancing the functional and emulsifying properties of soy protein isolate. The ultrasound and pH shifting combined method is promising in delivering of lipophilic bioactive components. 2. The developed model can be applied for numerous food processing operations involving unsaturated transport. The information on frying of foods can be utilized by the food industry to reduce fat uptake in fried foods.
Iowa Physical modification of milk protein concentrates creates functional ingredient causing less hardening in high-protein bars. Dairy ingredient industry will benefit by using domestically produced ingredient in supplementing or replacing more expensive casein-based ingredients in high-protein bars. Data obtained from Jam and Jelly study directly impacted farmers that want to make Aronia jam/jelly. Rennet study will help scientists understand how radiation in space will affect rennet enzyme and stored milk powder used for cheese making long term mission to Mars.
Kentucky Two research programs were initiated - one to address current challenges in grain-based food ingredient costs by assessing alternative grains for quality, and another was addressing the problem of adulteration in processed meat by evaluating use of HSI for detection of potential adulterants.
Michigan New instrument will help industry and researchers. Improved methods for developing, validating, and applying microbial models will help food processors meet consumer demand for higher-quality, safe foods, enable a higher degree of reliability in validation of critical food safety processes, and improve industry capabilities in complying with rapidly evolving food safety regulations. Microbial safety of low-moisture food products will be enhanced by improved methods for validating pasteurization processes.
Maine In short-term basis, the project provided analytical experience to a graduate student in determining various quality parameters in raw and heat-treated oysters; improved knowledge of come-up-time and heat transfer to shelled oysters in simulated oyster processing conditions to the scientific community and oyster industry; Extraction of bioactive compounds using green technologies to improve efficiency and reduce chemicals; and understanding food allergens in crustacean and soy products.
Minnesota NMR/MRI hardware and software will enable researchers to produce higher signal to noise ratio of low field imaging system, in turn further broaden application of low cost non-destructive and non-invasive imaging techniques in food science and engineering research. Processes developed to enhance bioavailability of phytochemicals in seeds, peels, and roots may be applied to other foods where phytochemicals are not readily available. Non-thermal pasteurization process may be further developed for practical applications in pasteurization of powdered foods.
New Jersey Researches increased basic understanding on high pressure processing and challenged previous unverified assumptions of uniformity during HPP in soft food with hard inclusions; and increased understanding of CAPP technology and different parameters that play a role in microbial inactivation of CAPP; HPP infusion technique can be used for fortification of selected fresh food.
New York Mechanistic understanding of how bacteria attach, grow and internalize will serve as powerful tools for investigating ?what-if? scenarios in microorganism, food, and process conditions to improve mitigation of pathogen-to-produce attachment and internalization. Simulation use in education allows a student to do ?what if? scenarios beyond what can be reasonably implemented in a classroom, making the student more proficient in interdisciplinary, real world problem solving. By combining various food processing technologies, new processing methods were developed to: a) enhance safety of foods while maintaining high nutritional and sensory properties; b) explore novel ways to manipulate structure and functionality.
Ohio Fresh produce safety may be improved by better sanitization operations; better quality tomato and other products may be developed using electric fields; improved food quality will result from high pressure processing; food freezing and cleaning can be made more efficient
Oregon New knowledge was developed in the effective processing methods for ensuring food safety of seafood and red meat and enhancing quality of processed food products. New technology was developed to convert food processing biowastes into value-added products, which would benefit the economics and reduce the impact on the environmental pollution. Over 250 people received food safety and food processing related training.
Pennsylvania The research on understanding the effects of processing on cocoa polyphenols can be used to optimize chocolate manufacturing process to maximize these health-benefiting compounds.
South Dakota Ultrasonic transmission can be used for increasing the shelf life of pasteurized milk by inactivating spore formers to a greater extent. Our hypothesis is that milk homogenization would have reduced the fat globule size, which should enhance the diffusivity of ultrasonic transmission leading to its greater effectiveness in killing spore formers.
Tennessee The technologies being studied are important to the production of safe, high quality, and healthful food products.
Texas Characterization of food grade engineered nanoparticles enables precise manipulation of food molecules for design of safer, healthier, and tastier foods. Application of nanoencapsulated natural antimicrobials can be efficiently delivered into inaccessible sites at controlled rate where pathogens are protected against conventional intervention methods. Nanotechnology combined with electrochemistry analysis offer great potential for quantification of foodborne pathogens in food products.
Washington Research on microwave sterilization technologies starts to make real impact to the food industry. Two co-packers and military ration producers developed process procedures and made filing for FDA acceptance using pilot-scale 915 MHz single-mode microwave assisted sterilization systems (MATS). Tang?s team is assisting 915 Labs that obtained exclusive license from WSU to develop a commercial MATS system with capacity of 150 meals/min. The food processing extension and research program has made contributions in various areas.
Wisconsin The formation of gold nanoparticles in the presence of gelatin can mimic bioproducts to colorimetrically indicate quality changes in response to history of thermal stress. Through a better understanding of the process of arrested coalescence and how these clusters influence physical and sensory properties, we can design ice creams to have more desired characteristics.

Date of Annual Report: 09/18/2017

Report Information

Annual Meeting Dates: 10/16/2016 - 10/18/2016
Period the Report Covers: 10/01/2015 - 09/01/2016

Participants

Akinbode Adedeji, Ashim Datta, Balunkeswar (Balu) Nayak, David Jackson, Elena Castell-Perez, Gail Bornhorst, Graciela Padua, Gustavo V. Barbosa-Cánovas, Jeyam Subbiah, Ozan Ciftci, Kirk Dolan, Lester Wilson, Pawan Takhar, Roger R. Ruan, Swamy Anantheswaran, Yanyun Zhao, Youngsoo Lee, Mukund V. Karwe, Helen Joyner, Silvia Martini, Rohan Tikekar, Rosana Moriera, Dharmendra Mishra, Jeanne Gleason, Jooyoonn Jung, Haibo Huang, Jen-Yi Huang

Brief Summary of Minutes

Minutes Attachment:

2016 Minutes of NC 1023 Oregon.docx

Accomplishments

Summary of Accomplishments of NC-1023 Participation Stations California <ul> <li>Advancing the fundamental science and application of technologies to ensure food safety and improve quality of food products</li> </ul> Develop new and improved processing technologies The influence of processing on nutrient bioaccessibility of fruit juices and protein-enhanced juices is under investigation. The cultivation of a filamentous fungus is being optimized to convert solids present in food streams into oil- and protein-rich biomass. An enzyme-assisted aqueous extraction process is being developed to extract oil, proteins, and carbohydrates from almonds. A new processing strategy has been developed to isolate sugar-free oligosaccharides from whey permeate. Develop mathematical models to enhance understanding of, and optimize food processes We have optimized and developed mathematical models to predict the hydrolysis of lactose from whey permeate. Diffusion processes and texture softening kinetics during food digestion have been investigated to optimize food processing as it relates to food breakdown. <ul> <li>Develop pedagogical methodologies for improved learning of food engineering principles.</li> </ul> Computational modules developed by NY station were included as part of a laboratory course in food processing offered to Food Science students to increase understanding of heat transfer during thermal processing. <ul> <li>Develop outreach programs to disseminate best practices for enhancing food safety and quality to stakeholders.</li> </ul> Knowledge of food processing techniques to preserve tomatoes was disseminated to family members living in food deserts. Georgia <ul> <li>Advancing the fundamental science and application of technologies to ensure food safety and improve quality of food products <ul> <li>Develop new and improved processing technologies</li> </ul> </li> </ul> Radiofrequency heating: RF heating for pasteurizing corn flour, spices, and wheat flour was developed. Process conditions were optimized including heating time, temperature, and improved heating uniformity. Mathematical models were proposed to correlate composition of food materials and the dielectric properties. Human digestion system: Used gastrointestinal models to study food digestion kinetics and related mechanisms, and examine activities of commercial digestive enzymes. Microencapsulation technology to improve iron absorption in human GI tract was also developed. Radiant wall (Infrared) heating: Instrumental and sensory quality of potato strips baked in a Radiant Wall Oven (RWO) was evaluated and compared to deep-fat fried and conventional oven (CO) baked samples. There was no significant difference in firmness, puncture force, and chroma of RWO baked and deep-fat fried samples. The same unit was used for blanching large sized peanuts and the technology was successful fort blanching in 1.5 minutes whereas the hot air systems take up to 30 min. Hawaii <ul> <li>Advancing the fundamental science and application of technologies to ensure food safety and improve quality of food products <ul> <li>Develop new and improved processing technologies</li> </ul> </li> </ul> A combination of pulsed electric field (PEF) and oscillating magnetic field (OMF) was used to achieve an extension of the supercooled state in beef steak with an internal temperature of -4.5 °C for up to two weeks. The combined use of PEF and OMF maintains the vibrational motion of water molecules thus affectively inhibiting sudden ice nucleation. Shock-induced freezing will occur in materials while in the supercooled state however, shock-induced freezing was not observed after the intentional administration of external physical stress to the treated samples. This was confirmed by microstructure images of the treated samples obtained using an inverted contrasting microscope. Micrographs of the treated samples returned to room temperature for up to 30 minutes showed no ice crystallization suggesting a magnetic “memory” effect from the applied OMF. Drip loss, texture analysis, pH and lipid oxidation (TBARS) for supercooled beef steak samples were evaluated after 1, 3, 7, 10 and 14 days as compared to control samples. The PEF and OMF supercooling was found to maintain fresh beef steak qualities for up to two weeks, thus suggesting this novel preservation technique may be utilized to preserve the organoleptic qualities found in fresh meats. Idaho <ul> <li>Advancing the fundamental science and application of technologies to ensure food safety and improve quality of food products</li> </ul> Utilize innovative methods to characterize food materials Current projects focus on fundamental rheological properties of foods and how those properties connect to structure and texture. Projects include UHT milk friction, yogurt rheology and tribology, yogurt packaging, cottage cheese dressing sensory and tribological behaviors, reduced fat cheese structure–function relationships, fundamental properties of seed polysaccharides, the impact of storage temperature on blue cheese mechanical behavior, and fracture behavior of solid baby foods. <ul> <li>Develop pedagogical methodologies for improved learning of food engineering principles.</li> </ul> Food Engineering was converted to a fully online course for graduate students needing a refresher in food engineering principles. The on-campus version of the course was taught in flipped format with problem-solving modules required. Take-home tests replaced in-class exams, which dramatically improved exam performance and decreased student stress over exams. Illinois <ul> <li>Hybrid Mixture Theory based unsaturated fluid transport equations were coupled with poroviscoelasticity and multiscale heat transfer equations and solved for frying of foods and expansion of starch during extrusion. The swelling/shrinking behavior during unsaturated transport was included by developing general continuum mechanics and poroviscoelasticity based model. Developed models were validated against experimental data.</li> </ul> Indiana Indiana station has been working on development of new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation as well as on the application of the theory of thermal properties cell (TP Cell). This station has been working as well on fundamental research at the nanoscale leading to: (a) lower cost, more effective nanosensors for rapid DNA, RNA and protein sequencing, (b) novel nano and micro-rheology techniques to ensure high-quality foods for consumers, and (c) techniques to ensure physically stable, high-quality micro-emulsions. Applied research leading to new insights on whey protein gelation induced by hydrolysis and heat treatments to ensure high-quality foods for consumers and protect food processors from losses. Iowa <ul> <li>The Spotted Winged Drosophila has recently been found to infect berries with its larvae which can ruin the harvest. The project is across multiple states and involves recipes for farmers markets, restaurants and grocery stores. Recipes that are made are then tested for quality, shelf life and microbial factors (within GMP-DALs).. Baking applications displayed the most promising results. As only minor differences in aroma, color, and texture were found.</li> </ul> Kentucky Studies on the characterization of macromolecules (starch and protein) extracted from nine identified cultivars of millet, an underutilized agricultural product in the US, are underway. Other studies include, protein structural characterization using x-ray crystallography and NMR, developing gluten free bread from millet. Michigan New device to dynamically measure thermal properties of foods will assist companies and researchers to design processes. Published paper in J. Food Eng. on device to dynamically measure thermal properties of conduction-heated foods. Maine <ul> <li>A credited presentation entitles “Understanding food allergens in food products” was organized at the 75th Annual Maine Agricultural Trades Show for farmers and processors in Maine to educate and train on various aspects of food allergens, safety and control by the Maine Health Management.</li> <li>Plant and animal-based allergenic proteins were processed using various nonthermal and thermal technologies and analyzed for their potential reduction in allergens. The effect of acid marination on the physicochemical properties of shrimp and tropomyosin immunoreactivity was studied using a model marinade comprising white vinegar adjusted to different pH (1.0 - 4.8). Whole shrimp experienced either swelling or shrinkage after marination depending on the vinegar pH and the final muscle pH. Extractability of soluble myofibrillar proteins reduced significantly among shrimp marinated in vinegar at pH 1.0 – 3.5 and substantial amount of tropomyosin were retained in the insoluble pellets. Consequently, the IgE – binding capacity of tropomyosin was significantly lower in the soluble protein fraction of shrimp marinated at pH 1.0 – 3.5 compared with samples marinated at pH 4.8 and control. However, tropomyosin in the insoluble protein fraction of all marinated shrimp showed strong IgE – binding capacity at all marinating conditions. The IgE immunoreactivity of shrimp was maintained due to the conservation of the linear epitopes of tropomyosin.</li> <li>Technique/method for the extraction of crustacean allergenic protein in compost was developed. Compost was one of the most difficult matrices with organic matters and a number of animal products. The developed method accurately helped in quantifying crustacean allergenic proteins from compost.</li> <li>A graduate student successfully defended Masters thesis. The student was recruited in a food company in the quality assurance division.</li> </ul> Minnesota <ul> <li>Advancing the fundamental science and application of technologies to ensure food safety and improve quality of food products <ul> <li>Utilize innovative methods to characterize food materials</li> </ul> </li> </ul> We focused on development and evaluation of non-destructive and non-invasive analytical tools. Magnetic resonance imaging (MRI) is a very useful non-destructive and non-invasive technique for the study of food structure, distribution of water, fat, and temperature in foods, and heat and mass transfer in foods. We continued to improve NMR and MRI instrumentation for characterization of physiochemical properties of food ingredients and products, especially low moisture content foods. We are also exploring the feasibility of using solution NMR to rapidly determine the thermal death of bacteria. The technique is based on the measurement of the ratio of the methylene (CH2) resonance at 1.2 ppm to the methyl (CH3) resonance at 0.9 ppm signal intensity. Conventional detection methods involve multiple time-consuming and labor-intensive steps due to the difficulties in isolating the pathogens from the food matrix and the fact that pathogens are usually present in extremely low numbers.  The benefits of timely detection and corrective actions to producers, processors, distributors, regulators, and consumers are enormous: thousands of lives and $6.5 to $34.9 billion will be saved annually. This technique, if successful, will contribute to enhanced food safety. <ul> <li>Develop new and improved processing technologies</li> </ul> The food industry and consumers have significant interest in non-thermal pasteurization processes because they offer better quality and nutrition1 retention and are more energy efficient than traditional thermal processes. Non-thermal processes may also create value added products and open new market opportunities. We are developing and evaluating three non-thermal processes. The concentrated high intensity electric field (CHIEF) process invented by our group was tested and analyzed using mathematical models. A project funded by a company is looking into the application of non-thermal plasma to pasteurize dry milk powder. A CAP project funded by the USDA AFRI program is looking at the application of intense pulsed light for pasteurization of powdered foods. These two new projects involved engineering design of the process and systems and systematic evaluation of the processes on the effectiveness and nutritional, sensory, and economic values of the processes. We are also collaborating with an industry partner to develop fiber based and phytochemicals rich ingredients from food processing wastes, such as seeds, peels, or pomace. Physical, chemical, and biological processes are being developed to convert insoluble fiber and bound phytochemicals to soluble fiber and free phytochemicals and to improve the properties adequate for their applications in food products. These will have the potential to greatly improve nutritional and economic values of these food products. <ul> <li>Develop mathematical models to enhance understanding of, and optimize food processes</li> </ul> The concentrated high intensity electric field (CHIEF) process developed at the UMN is considered a promising non-thermal pasteurization technology. The unique configuration of CHIEF reactor allows it to use medium to low voltage and frequency AC power supply to provide efficient log reduction of pathogens. Understanding the mechanism of CHIEF system requires computational efforts in fluid mechanics, electrostatics and heat transfer. We used Finite Element method to model and simulate the fluid flow, electric field distribution and temperature rise in CHIEF reactor. The simulation was confirmed to be valid by comparing it with experimental results. The model built in this study shows that the performance of CHIEF system is influenced by a complex set of intrinsic and extrinsic parameters. This model can be used to control and set variables in further optimization of the CHIEF system. <ul> <li>Develop pedagogical methodologies for improved learning of food engineering principles.</li> </ul> The project has provided following opportunities for training and professional development: <ul> <li>Graduate research assistantships</li> <li>Postdoctoral research fellowships</li> <li>Presentations in conferences and symposiums</li> <li>Develop outreach programs to disseminate best practices for enhancing food safety and quality to stakeholders.</li> </ul> Our research results were disseminated to the academic community through peer-reviewed publications and conference presentations. Some research results were used in classroom teaching to benefit students. On-site demonstrations were conducted to showcase our results to a broad range of audience including academic researchers, government officials, funding agencies, students, entrepreneurs, and the general public. Nebraska <ul> <li>Published baseline data on energy and water used in a beef packing plant that will help in evaluate sustainability in beef industry.</li> <li>Published a method to determine speed to achieve a desired operating point for a given fan or pump using analytical solution. This will be handy for practicing engineers and undergraduate students learning to select a fan or pump for a given application.</li> <li>Identified and validated of key wavelengths from hyperspectral images for predicting beef tenderness. This will allow the industry to implement a multispectral imaging system for on-line beef tenderness forecasting.</li> </ul> New Jersey <ul> <li>Effect of surface roughness in fruit systems on microbial inactivation using plasma activated water and buffer</li> <li>Model systems confirmed that the microbial inactivation efficacy of PAW and PAB was due to the presence of reactive species and not acidic pH.</li> <li>No significant differences were observed in the microbial inactivation efficacy of PAW and PAB for a given fruit system and between fruit systems of different surface roughness values.</li> </ul>   <ul> <li>Sequential treatment of mild heat followed by UV radiation to inactivate Alicyclobacillus acidoterrestris spores in apple juice</li> <li>Sequential mild heat and UV treatment played a synergistic role to inactivate Alicyclobacillus acidoterrestris in apple juice.</li> <li>Sensory evaluation using Fizz triangle test conducted on commercially pasteurized apple juice and compared with heat-UV treated sample revealed no significant difference. Head-space GC-MS further supported the results.</li> </ul> New Mexico <ul> <li>In 2015-2016 we produced several multimedia educational tools relevant to engineering for food safety and quality. These include animated video series “Non-Thermal or Alternative Food Processing Methods to Enhance Microbial Safety and Quality” (available on YouTube), explaining ongoing research into non-thermal processing techniques, developed in collaboration with Lori Pivarnik (University of Rhode Island) and Randy Worobo (Cornell University).</li> <li>Our work with the NoroCORE team (North Carolina State University) continued in 2015-2016, including work on 3-D models of the norovirus and animated modules exploring cross-contamination and containment scenarios for norovirus.</li> <li>Also in 2016, our team created mobile versions of our Virtual Labs, eight multimedia tools previously developed with funding by USDA NIFA, with South Dakota State University (Sanjeev Anand and Joan Hegerfeld-Baker) and North Dakota State University (Deland Myers). Created for iPad, the modules are described below: <ul> <li>Controlling water activity in foods: Users practice testing the water activity of corn dried using traditional methods.</li> <li>Understanding Water Activity: Users explore how water acts inside food and how this affects spoilage.</li> <li>Testing and Adjusting pH: Users explore the process of preventing botulinum growth in salsa.</li> <li>The pH Scale & Meter Calibration: Users learn about the pH scale and calibrating a pH meter.</li> <li>Using the Microscope: Students learn how to use a microscope to view what type of bacteria is contaminating a yogurt sample.</li> <li>Gram Staining: Students use gram staining to test a yogurt sample for bacterial contamination.</li> <li>Bacteria Sampling: Students practice testing milk samples for bacterial contamination with various disposable lab equipment.</li> <li>Testing for Corn Mold: Students explore the process of testing corn for the presence of aflatoxin.</li> </ul> </li> </ul> New York <ul> <li>Advancing the fundamental science and application of technologies to ensure food safety and improve quality of food products</li> <li>Effect of temperature on the effectiveness of Pulsed Light treatment was studied. Using a number of bacterial strains, it was demonstrated that in the range of sublethal temperatures typical in food processing (5°C to 40°C), PL is not affected by the environmental temperature.</li> <li>Nanostructured surfaces for preventing microbial attachment. Understanding of why and how nanostructured surfaces can minimize bacterial attachment was further advanced. A model linking attachment to the bacteria-surface interaction force was developed. The model was validated using Atomic Force Microscopy for a model system using silica beads.</li> <li>A three dimensional, multiscale model for growth, dispersion, spreading/shoving, and nutrient consumption of bacteria on a leaf surface is developed. Experimental dispersion patterns for Pseudomanos syringae and Pantoea agglomerans were used to test and validate various hypothesis for colony formation on leaves.</li> <li>Modeling of passive internalization of bacteria into stomata during vacuum cooling of spinach leaves is currently underway at Cornell. Some parts of related experimental work will be done at The Ohio State Univ in this jointly funded NIFA project. Modeling of passive attachment has been completed and complementary experimentation is currently underway at The Ohio State Univ.</li> <li>Develop pedagogical methodologies for improved learning of food engineering principles.</li> </ul> Learning modules that integrate simulation, enhancing teaching of thermal processing (retorting) in both food science and engineering courses, has been built, used and assessed at two different universities. Unlike the previous versions of the modules, this version is completely self-contained and needs no software beyond PowerPoint to complete and uses the very latest in terms of simulation technology. The assessed data are being processed currently along with module improvements. <ul> <li>Develop outreach programs to disseminate best practices for enhancing food safety and quality to stakeholders.</li> </ul> Ohio <ul> <li>Enzyme activities were found affected by electric field strength and frequency during moderate electric field (MEF) treatment. E. coli O157:H7 populations on spinach were significantly decreased by applications of liquid and gas sanitizer combinations. Produce loading, sanitizer concentration and treatment time were also found important. Ohmic hydrodistillation was found effective in ethanol concentration. A study on kinetics of furan formation in pineapple juice showed the antagonistic effect of pressure on furan formation. High pressure homogenization yielded shear thinning dairy beverage fluids evidenced by increased viscosities at low shear rates, ten fold greater compared to the control treatment, with increased physical stability. The Conference of Food Engineering was held in Columbus, OH. Research on water migration in edible films has continued with diffusion of moisture in lipids. The effectiveness of cleaning solutions during CIP operations has been investigated in an effort to reduce water requirements. Research into the role water in frozen foods provide insights into the potential for reducing energy requirements for storage of frozen foods. The recovery of value-added by-products from food processing waste streams using membrane technologies has been demonstrated.</li> </ul>   Oregon <ul> <li>Food materials (berry fruit, hazelnuts, surimi, and milk) and food processing byproducts (fruit pomace, fish bone, whey, etc.) were characterized in respect to their chemical compositions, bioactive compounds and functional properties.</li> <li>Nanocellulose fibril and nanocellulose crystal based coatings were developed and characterized to improve storability of fresh pears and bananas during postharvest ambient storages.</li> <li>Fruit pomace incorporated molded pulp packaging were developed and characterized.</li> <li>Chitosan-CNC microcapsules were developed to stabilize fruit anthocyanin extracts.</li> <li>Drying and storage conditions for Oregon hazelnuts were studied to ensure quality and extend shelf-life of nuts.</li> <li>Activity of trimethylamine-N-oxide demethylase (TMAOase) in frozen fillets was studied.</li> <li>Characteristics of surimi slurries and films made from fish myofibrillar protein were investigated. Effect of NaCl and pH on slurry viscosity and film properties were studied.</li> <li>Method to remove phospholipids (PLs) and other chemical hazards in tilapia protein isolates made from tilapia frame were developed.</li> <li>Outreach programs were implemented to disseminate the research findings and help the stakeholders for ensuring their product safety and quality. This includes FSMA training, surimi school, better food processing control school, milk quality and artisan cheese making workshop.</li> </ul> Pennsylvania <ul> <li>Understanding the effects of processing on polyphenols in cocoa</li> </ul> Project reported/completed last year and additional publications are listed. <ul> <li>Mechanisms and kinetics of nisin release from chitosan films</li> </ul> Project reported/completed last year and additional publications are listed. <ul> <li>Increased production of polyphenols in lettuce and spinach by pulsed UV light treatment</li> </ul> UV light promotes free radical formation. While UV light would be destructive to non living systems, plants are known to produce resistance to it by increased production of polyphenolic compounds that act as antioxidants to prevent free radical propagation. We believe that pulsed UV treatment, with a much higher dose of UV radiation, will increase polyphenols to a greater extent and within a short time in the lettuce and spinach leaves. Additionally, pulsed UV, known to effectively kill any microorganism on surfaces, will help sanitize the lettuce and spinach leaf surface. A preliminary study is being conducted subjecting the lettuce and spinach leaves to pulsed UV light and analyzing polyphenolic extracts from the leaves before and after treatment to observe any changes in total polyphenols due to pulsed UV treatment. We are analyzing the same polyphenolic extracts using HPLC and mass spectrometry to examine changes in individual polyphenols. We are also analyzing microbial destruction on lettuce and spinach surfaces.     <ul> <li>Novel nonthermal processing methods for food safety</li> </ul> Blended (one step) and alkali/acidic Electrolyzed Oxidizing (EO) water solutions (twostep) have been successfully demonstrated for cleaning-in-place (CIP) for on-farm milking systems for cleaning and sanitation purposes. In the last one year, the studies to determine the cleaning mechanisms completed by using a lab-scale milking system simulator and mathematical models were developed and validated for two step CIP process and one step CIP process and manuscripts have been submitted to peer-reviewed journals. Overall, the project successfully demonstrated the alkali/acidic EO water solutions as two-step CIP process and the blended EO water as one-step process for cleaning-in-place of milking systems. Another study has been undertaken to study the effectiveness of UV-C and pulsed UV light treatments on the inactivation of Penicillium expansum spores and E. coli K12 in model apple juices containing added ascorbic acid and malic acid, in the presence or absence of added fructose. Model juice samples were treated with UV-C for up to 100 min and with pulsed UV for up to 70 s. Log reductions for both microorganisms increased with time although resistance of P. expansum was greater compared to E. coli K12 for both UV treatments and log reductions for pulsed UV treatments for both microorganisms were significantly higher (p˂0.05) in samples without added fructose than with added fructose whereas there was no significant difference between log reductions for UV-C treated samples with or without added fructose for the UV-C treatment. In another study, decontamination of hard-cooked eggs by pulsed uv light processing was also studied in which the optimum conditions for treatment was determined and the effect of storage was studied for the pulsed treated eggs. The log reductions for E. coli K12, Coliform, S. Enteritidis, and total bacteria after the Pulsed-UV treatment at optimum condition were 4.6, 3.9, 4.4, 3.8 log CFU/egg, respectively. Moreover, the color changes of the surface of the egg after Pulsed-UV treatment were not significant. During six weeks of storage at refrigerated temperature in a package sealed under 60% Nitrogen/40% CO2 gas mixture, neither E. coli K12 nor S. Enteritidis growth was observed on pulsed UV treated eggs at the optimum conditions. Microelectromechanical systems (MEMS) device was used to determine the contribution of middle lamella and water to the cell wall response. These results are being incorporated in a multiscale computational model. Some of the findings have been included in an engineering properties undergraduate course. Tennessee <ul> <li>We continued to study novel emulsions, microemulsions, nanoemulsions, and biopolymer nanoparticles as delivery systems of antimicrobials, nutraceuticals, and probiotics, and characterized physical, chemical, biological, and microbiological properties of these systems. We also studied technologies improving physical properties of food biopolymers.</li> </ul> Texas <ul> <li>Maximized natural compounds encapsulation and bioavailability by: 1) identifying the influence of matrix intrinsic characteristic and surrounding media to enhance entrapment efficiency, stability, and functionality (antioxidant and antimicrobial); and 2) characterizing their stability and bioavailability at different GI conditions.</li> <li>Conducted quantitative microbial risk assessment for monocytogenes infection from fresh produce consumption, and recommended intervention strategies including irradiation.</li> <li>Continued work on modeling of the vacuum frying process and its efficiency to develop fortified vegetable snacks.</li> <li>Utilized current knowledge of polymers and nano-hybrid metallic surfaces to develop biosensors for real-time pathogen monitoring.</li> </ul> Washington <ul> <li>Designed and developed multilayer polymeric films for pasteurization processes. These films utilized coated PET, nylon and/or EVOH as core barrier layers. The barrier layer was protected with PP and PE layers.</li> <li>Examined the influence of oxygen and water vapor barrier properties of multilayer films on the chemical changes and shelf-life of different foods. The findings will help food companies to select films for desired shelf life of selected products.</li> </ul> The food processing extension and research program has made contributions in the areas of extrusion processing; processing of quinoa, millets and pulses; starch and fiber interactions during extrusion processing to create high quality extruded foods; value-added processing of fruit and vegetable pomace, enhancing the food safety of fresh apples by the impingement drying process; training programs in the areas of “Food Ingredient Technology”, “Product Development for Value-added Foods”, “Extrusion Processing”, and “North West Food Safety and Sanitation Workshop” with over 300 people trained in the year 2015; process authority services with over 250 products per year being evaluated.   West Virginia <ul> <li>Advancing the fundamental science and application of technologies to ensure food safety and improve quality of food products <ul> <li>Develop new and improved processing technologies</li> </ul> </li> </ul> Activity 1: Sugar solution and apple juice concentrate (AJC) osmotic dehydration (OD) blueberries (BB) (Sivanandan and Singh)- Use of apple juice concentrate and sugar-based osmotic solution (OS) were compared during OD of fresh and frozen BB for solid gain and water loss. Fresh and frozen BB were characterized for moisture desorption using a thermo-gravimetric analyzer (TGA) at an isothermal temperature of 105 °C under dry nitrogen condition. Weight loss-time data generated from the TGA was used to calculate the overall liquid diffusion coefficient during moisture desorption. Results showed that the use of AJC as an OS increased sugar concentration of frozen BB and irrespective of the OS type. Moisture desorption characterization using TGA showed that fresh BB took about 53% additional drying time compared to frozen BB. Activity 2: Use of Liquid Smoke During OD of Apples (Sivanandan and Singh)- Preliminary experiments have led to the development of a process to incorporate liquid smoke in apple dehydration and a product, smoky WV apples. Further research underway to evaluate drying kinetics, microbial resistance, and sensory evaluation. <ul> <li>Develop mathematical models to enhance understanding of, and optimize food processes</li> </ul> Activity 1: Desorption isotherm of frozen and osmo-dehydrated BB (Sivanandan and Singh)- Experiments were conducted to determine the moisture desorption isotherm for frozen and osmotically dehydrated BB (immersed in sugar solution and AJC) at isothermal condition of 41 0C, 57 0C and 74 0C using a food dehydrator. The result was fitted into three commonly used theoretical models (BET, GAB, Hasley, Henderson, Caurie, Smith, Oswin and Iglesias-Chirife). Results showed that the desorption isotherm had a temperature dependent behavior for frozen BB without pretreatment, BB osmotically treated with sugar solution and BB treated with AJC. From the isotherms, at aw of 0.7, the EMC of frozen BB decreased from 5.7 to 1.8, 5.7 to 0.6 and 5.7 to 0.09g/g dry solid; for berries treated with sugar solution 2.8 to 0.6, 2.3 to 0.19 and 1.7 to 0.16g/g dry solid and BB treated with AJC from 2.8 to 0.6, 2.4 to 0.5 and 1.57 to 0.3 g/ g dry solid at temperatures of 41, 57, and 74° C respectively. <ul> <li>Develop outreach programs to disseminate best practices for enhancing food safety and quality to stakeholders.</li> </ul> Activity- Food safety and processing hands-on training workshops in WV and PA with Penn State Extension and collaboration and other stakeholders input. Wisconsin <ul> <li>Gunasekaran</li> </ul> We have developed a plasmonic thermal history indicator (THI) taking advantage of the localized surface plasmon resonance of gold nanoparticles (AuNPs) synthesized in situ in alginate, a natural polysaccharide. The color of the THIs becomes more intense with increased storage temperature and/or duration, with the color changing from grey to red with time of exposure at high temperature (40 ºC). These alginate-AuNPs THI system is tunable by altering its composition to suit different time-temperature monitoring scenarios <ul> <li>Hartel</li> </ul> Through careful work on two fat globules brought together with micromanipulators under the microscope, we are seeing some interesting interfacial phenomena relevant to partial coalescence. A crystal “lance” emanating from one fat globule with high solid fat content (SFC) is seen to penetrate the surface of a low SFC droplet, only when there is a little crystalline fat at the interface to disrupt the methylcellulose (MC) interface.  MC is quite good at stabilizing two fat globules against coalescence, except under these circumstances.

Publications

Impact Statements

Wisconsin The formation of gold nanoparticles in the presence of alginic acid can mimic bioproducts to colorimetrically indicate quality changes in response to history of thermal stress. Through a better understanding of the process of arrested coalescence and how these clusters influence physical and sensory properties, we can design ice creams to have more desired characteristics.

Date of Annual Report: 09/14/2018

Report Information

Annual Meeting Dates: 12/04/2017 - 12/05/2017
Period the Report Covers: 10/01/2016 - 09/30/2017

Participants

28 participants attended the annual meeting. Participant list is attached.

Participants Attachment:

NC1023 Participant List.pdf

Brief Summary of Minutes

The 2017 NC-1023 annual meeting was held December 3-5 at Washington State University in Pullman, WA. There were 28 participants from 21 institutions (participant list is attached separately). Following an administrator and Steering Committee update, station reports commenced. Each station had 10-15 mins to give a short report on their activities in the past year focusing on completed and ongoing research and educational activities. Priority was given to new members or those who had attended fewer meetings, with the objective of integrating new members into collaborations within the NC-1023 group.

The NC-1023 business meeting included discussion of the 2018 meeting to be held at the University of Maine in October 2018. There was discussion that the 2019 meeting will be held at New Mexico State University, and the 2020 meeting may be held at the University of Illinois. The group confirmed election of Secretary for 2018 as Rohan Tikekar (University of Maryland) and elected Kirk Dolan (Michigan State University) as Secretary for 2019. The leadership board for 2017-2018 will be: Gustavo Barbosa-Canovas (Chair), Gail Bornhorst (Chair-Elect), Rohan Tikekar (Secretary), and Yanyun Zhao (Past Chair). The group discussed election of new members to the Steering Committee and the criteria for becoming a Steering Committee member. The group agreed that the Steering Committee will have 5 members, with rotating terms. The committee will start with 2 current members and elect 3 new members; each member term will be 2 years, and members can be on the committee for 2 consecutive terms. To be eligible to become a member of the Steering Committee, members must have been the Chair/Past Chair of NC-1023, have been part of the group for at least 5 years, and be present at the meeting when elections take place. Based on these criteria, 7 members at the meeting were eligible for Steering Committee membership; 3 withdrew their names from consideration. There was an election (1 vote per station) to determine the 3 Steering Committee members from the remaining 4 candidates. The vote resulted in Roger Ruan, Swamy Anantheswaran, and Gonul Kaletunc being elected to the Steering Committee for 2017-2019.

The six ad hoc committees met during the meeting and each came up with specific action items for the coming year to increase group collaboration and outputs (e.g. joint manuscripts and proposals). The Nonthermal Processing committee agreed that they would prepare a review paper on current trends and future research needs in nonthermal technologies, and would try to submit a joint proposal to USDA or NSF in the coming cycle. The Extraction of Bioactive Compounds committee agreed to have quarterly conference calls and plan to complete a multi-laboratory study of anthocyanin stability during storage in cherries, blueberries, and black rice. The Mathematical Modeling committee discussed previous initiatives and agreed to come up with action items after consultation with the committee chair (Ashim Datta), who was not able to attend the meeting. The Teaching Engineering to Engineers committee agreed to post syllabi on a shared Google Document for food engineering courses to promote harmonization of course material. They also proposed setting up a session at the upcoming Conference of Food Engineering meeting in September 2018 on Food Engineering educational programs. The Physical Properties committee decided to work on a collaborative study with a multi-lab characterization of physical properties of foods with varying structure (ranging from fluid-solid). They are planning to have monthly conference calls and anticipate a manuscript from the study will be submitted in 2018. The Nanotechnology committee planned to look at the call for the next cycle of USDA proposals and determine if a collaborative proposal could be submitted by the group. It was agreed by all members that the chair of each committee would be responsible for ensuring the action items were completed prior to the next annual meeting.

Complete annual meeting minutes are attached.

Minutes Attachment:

2017 Minutes of NC 1023 WSU_Final.pdf

Accomplishments

NC-1023 2017 Accomplishments The NC-1023 Multistate Research Program on Engineering for Food Safety and Quality has had another productive year with many collaborations between project members. A summary of the accomplishments under each objective is given below. <ol> <li>Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials </li> </ol> NC-1023 members continued to advance innovative research in property characterization of food and other biological materials, and have published their work in top journals in the field. The Mississippi and Iowa stations both worked on measuring physico-chemical properties of soy products; Mississippi State University used novel methods including particle sizing, particle charge, surface tension, surface hydrophobicity and circular dichroism to study the properties and storage of soybean protein nanoemulsions prepared by ultra-high pressure homogenization, which was published in the Journal of Food Science. Iowa State University published research on the phase behavior, structure, and rheological properties of candelilla wax and fully hydrogenated soybean oil mixtures. Several stations have utilized novel non-invasive techniques to visualize structures and analyze foods before and during processing, such as micro-computed tomography (California and Illinois Stations) and high-resolution nuclear magnetic resonance spectroscopy and magnetic resonance imaging (Minnesota). For example, the University of California, Davis utilized micro-computed tomography to visualize and quantify structural changes in plant tissues that occur during in vitro gastric digestion to compare to mechanical property measurements. Idaho State University has worked to characterize the fundamental rheological properties of foods and how these properties connect to food structure and texture of emulsions, dairy products, and high-protein bars. Their results from several studies have been published in a top journal, Food Hydrocolloids. Additionally, the University of Wisconsin Madison has continued to study the physical and sensory properties of frozen desserts to understand the interaction between air cells, ice crystal sizes, and fat globule clusters. They have also worked on understanding coalescence of fat globules in emulsions using a novel technique, micromanipulator microscopy. <ol start="2"> <li>Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation </li> </ol> Numerous publications by NC-1023 members have highlighted their research efforts in the area of developing new and sustainable technologies, with collaborations across stations in their multidisciplinary efforts. Collaborations between Georgia, Michigan, Nebraska, and Washington stations have focused on developing novel pasteurization processes to reduce pathogens in low moisture foods. For example, at the University of Nebraska, researchers identified process parameters for radio frequency-assisted thermal processing to reduce the come up time and improve the safety of soft wheat flour, and researchers at the University of Georgia identified processing conditions for radio frequency heating of food powders, including corn flour, wheat flour, and spices. A collaboration between the Michigan and Indiana Stations on developing a novel device for rapid estimation of temperature-dependent thermal properties was awarded an NSF-STTR Phase I grant to support researchers at Michigan State University and Purdue University. The researchers will gather thermal property information from their new device that will be crucial in adequately predicting heat transfer in food processing systems.  Members have continued their efforts to develop novel processes to reduce food waste through utilization of food waste streams. For example, a collaboration between the University of Virginia and University of Kentucky has worked to develop fractionation methods to process brewer’s spent grain, a waste product of the brewing industry. Additionally, researchers at the University of California Davis optimized the conversion of whey permeate into an oil and protein rich biomass through fungal fermentation at the lab-scale and evaluated processing conditions to optimize the extraction of protein and lipid from almond press cake, a waste product of almond oil production. Several stations (Delaware, Maryland, New Jersey, Tennessee) worked towards developing novel processing strategies to reduce food safety hazards in fresh-cut produce wash water. For example, the University of Delaware published research on the efficacy of ultraviolet light treatments for inactivation of Salmonella in fresh produce. The University of Maryland investigated novel, synergistic antimicrobial treatments for produce wash water, while Rutgers University quantified the efficacy of plasma activated water and buffer solutions on Enterobacter aerogenes inactivation in aqueous and fruit systems. The University of Tennessee developed alternative produce wash solutions based on emulsions of essential oils and organic acids to enhance the safety of organic produce. Other members (Hawaii, Iowa, Illinois, Maine, Minnesota, Mississippi, Nebraska, Ohio, Oregon, Pennsylvania, Texas, Utah, and West Virginia Stations) have worked to develop novel processing techniques that improve food safety and quality including: use of oscillating magnetic fields to supercool melon, development of a solar food dehydrator, development of an ultrasound-assisted abrading pretreatment for drying of blueberries, development of a dehumidified drying chamber to dry sea vegetables, application of an ultraviolet light-assisted titanium dioxide photocatalysis procedure for grape juice, pulsed light and non-thermal plasma processes for pasteurization of food powders, ultra-high pressure homogenization for soymilk processing, supercritical carbon dioxide extraction of oils with enhanced oxidative stability, electric fields treatment to reduce enzyme activity in foods, laser-assisted food processing, pulsed ultraviolet processing of egg white and yolk, vacuum impregnation/frying for potato chips, irradiation processes for fresh blueberries and cucumber, high-intensity ultrasound for fat crystallization, and osmotic dehydration of apples using liquid smoke. For example, the University of Hawaii utilized oscillating magnetic fields to supercool honeydew melon, which resulted in supercooled melon samples that had similar quality compared to fresh samples. Another example is that researchers at Pennsylvania State University evaluated pulsed ultraviolet light effectiveness on walnuts and liquid egg products to determine optimal processing conditions and the impact on the food product quality and safety. Several stations (Michigan, Washington, and Iowa) have worked on development of extrusion processes to develop new food products. Michigan State University and Washington State University have collaborated on understanding varietal differences in extrusion of quinoa products, while Iowa State University has worked on extrusion of milk protein concentrate for high-protein bars. In addition, other stations have worked to understand food properties and processing conditions that impact food digestion and emptying mechanisms (California and Georgia) as well as developed products with increased nutrient release and availability (Nebraska and Tennessee). For example, researchers at the University of California Davis studied the impact of added protein and processing conditions on protein digestibility in high-protein juice products. Several stations have utilized nanomaterials in various food applications (Georgia, Hawaii, Oregon, Texas, and Wisconsin stations). For example, the University of Hawaii utilized nanoporous anodic aluminum oxide layers to prevent bacterial attachment on aluminum surfaces, which may lead to lower biofilm formation on food processing equipment and increase process and cleaning efficiency. At the University of Wisconsin Madison, sensors to indicate the frozen state and thermal history of foods were developed using nanocomposites of chitosan and gold nanoparticles. At the University of Georgia, researchers obtained detailed information on the interactions of nanocellulose and the mucosal layer in the human intestines using in vitro simulation studies. Finally, several stations (New York, New Jersey, Ohio) have worked on the use of high pressure processing to improve food quality. For example, researchers at Cornell University and Rutgers University collaborated to understand the structural modifications in pea protein concentrates that occur during high pressure processing. The Ohio State University worked to develop an isobaric cooling method for crystallization of a model fat system, where high pressure treatments influenced the crystal morphology, size distribution, and nanostructure. <ol start="3"> <li>Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health</li> </ol> NC-1023 members have continued their efforts in developing mathematical models to improve food safety and quality, and have collaborated across stations to complement modeling with collection of experimental data necessary for model development and validation. For example, the Illinois and Washington Stations have collaborated to develop a model of ice recrystallization during food freezing. The University of Illinois developed a mathematical model using the hybrid mixture theory based on unsaturated fluid transport equations and completed micro-computed tomography experiments to obtain information on ice crystal sizes. In collaboration, Washington State University measured thermal properties of frozen foods necessary for solving model equations. Another cross-station collaboration was between the New York and Ohio stations. At Cornell University, a coupled multiphase transport model was developed to simulate infiltration of pathogenic bacteria into fresh leafy greens during the re-pressurization stage of the vacuum cooling process. In collaboration, experimental work related to bacterial attachment in vacuum cooling is currently underway at the Ohio State University. This work will help to inform vacuum cooling processes to minimize food safety risks in cooling of fresh-cut products. Other members worked to develop models to optimize processing parameters and further understand food structure. For example, Pennsylvania State University developed a multiscale finite element analysis to connect subcellular properties to tissue-scale mechanical properties, which has been published in the Journal of Materials Science. Additionally, researchers at the University of California, Davis have optimized and developed mathematical models to predict oil and protein extraction from almond flour and cake as well as the conversion of agricultural waste streams into a valuable fungal biomass. <ol start="4"> <li>Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice </li> </ol> Dissemination efforts by NC-1023 members have ranged from development of innovative education tools for undergraduate and graduate students to outreach programs to food processors, regulators, and community members. For example, the University of Maryland delivered training to over 70 food processors and 100 regulators on FSMA-preventative controls for increasing food safety. Oregon State University also offered training on FMSA-preventative controls as well as a surimi school, a better food processing control school, and a milk quality and artisan cheese making workshop. West Virginia State University worked with Pennsylvania State University Extension to disseminate information on food safety and food processing through hands-on training events held in West Virginia and Pennsylvania. Several stations worked in collaboration (New York, California, Michigan, New Jersey, Illinois) to utilize novel pedagogical methods in enhancing undergraduate student learning outcomes. Simulation modules on thermal processing have been developed at Cornell University for use in both undergraduate engineering and food science courses. These modules have been utilized at the University of California Davis, Michigan State University, University of Illinois, and Rutgers University. Based on results of a pre- and post-module questionnaire, student learning on selected topics in thermal processing was increased through use of the simulation module. Other stations also worked on dissemination of knowledge to various audiences. Michigan State University offered multiple workshops and training events on validation of low-moisture pasteurization processes in collaboration with the University of Georgia, Illinois Institute of Technology, and the FDA. Additionally, Texas A&M University developed teaching modules to simulate microbiological growth and inactivation for use in both undergraduate and graduate courses.

Publications

NC1023 List of Publications 2016-2017 <ol> <li>Acevedo NC, Franchetty D. 2016. Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient. Food Research International 85:104-112.</li> <li>Acevedo NC, MacMillan B.B., Newling B., Marangoni A.G. 2017. The effect of shear on the diffusive movement of oil in fats. RCS Advances, 7:1634-1642.</li> <li>Adeyanju JA, Olajide JO, Adedeji AA. 2016. Development of optimum operating conditions for quality attributes in deep-fat frying of dodo produced from plantain using response surface methodology. Fd Nutrit. Sci. 7(14), 1423 – 1433.</li> <li>Adeyanju JA, Olajide JO, Adedeji AA. 2016. Optimisation of deep-fat frying of plantain chips (Ipekere) using response surface methodology. J Fd Proc Tech 7(5), 584 – 589.</li> <li>Agcam E, Akyıldız E, and V.M. Balasubramaniam. Optimization of anthocyanins extraction from black carrot pomace with thermosonication. Food Chemistry. 237: 461-470.</li> <li>Agudelo-Laverde LM, Acevedo NC, Schebor C, Buera MP. 2016. Opacity studies in dehydrated fruits in relations to proton mobility and supramolecular aspects. Food Bioprocess Technology 9(10): 1674-1680.</li> <li>Alkahtani, M. H., Gomes, C. L., Hemmer, P. R., 2017. Engineering water-tolerant core/shell upconversion nanoparticles for optical temperature sensing. Optics Letters. 42 (13): 2451-2454.</li> <li>Amador J, Hartel RW, Rankin SR. 2017. The Effects of Fat Structures and Serum Phase Viscosity on Physical and Sensory Properties of Ice Cream. J. Food Sci. 82:1851-1860.</li> <li>Amponsah, A. and Nayak, B. 2017. Evaluation of the efficiency of three extraction conditions for the immunochemical detection of allergenic soy proteins in different food matrices. Journal of the Science of Food and Agriculture. DOI 10.1002/jsfa.8729.</li> <li>Anvari M, Joyner (Melito) HS.   Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization.  Food Hydrocolloids.  72:11-26.  doi: 10.1016/j.foodhyd.2017.04.034.</li> <li>Anvari M, Tabarsa M, Cao RCC, You S, Joyner (Melito) H, Behnam S, Rezaei M.   Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds.  Food Hydrocolloids.  52: 766-773. doi:10.1016/j.foodhyd.2015.07.030.</li> <li>Au C, Wang T, Acevedo NC. 2016. Development of a low resolution 1H-NMR spectroscopic technique for the study of hen egg yolk gelation. Food Chemistry 204:159-166.</li> <li>Bajaj P, Bhunia K, Kleiner L; Joyner H, Smith D, Ganjyal G, Sablani SS.   Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil.  Journal of Microencapsulation.  24:1-11.  doi: 10.1080/02652048.</li> <li>Ban, G.H., Lee, J., Choi, C., and Jun, S. 2017. Nano-patterned aluminum surface with oil-impregnation for the improved antibacterial performance LWT – Food Science and Technology 84: 359-363.</li> <li>Banach, J.C., Clark, S. and Lamsal, B.P. 2017. Particle Size of Milk Protein Concentrate Powder Affects the Texture of High-Protein Nutrition Bars During Storage. Journal of Food Science, 82: 913-921.</li> <li>Banach, J.C., Clark, S.,and Lamsal B.P. 2016. Instrumental and Sensory Texture Attributes of High-protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate, Journal of Food Science, 81(5):S1254-S1262.</li> <li>Banach, J.C., Clark, S.,and Lamsal B.P. 2016. Microstructural Changes in Model High-protein Nutrition Bars Formulated with Modified Milk Protein Concentrates, Journal of Food Science, 81(2): C332- C340.</li> <li>Banach, J.C., Clark, S.,and Lamsal B.P. 2016. Textural performance of cross-linked or reduced- calcium milk protein ingredients in model high-protein nutrition bars, Journal of Dairy Science, 99:6061-6070.</li> <li>Bastarrachea L; Walsh M; Wrenn S; Tikekar R. 2017. Enhanced antimicrobial effect of ultrasound by the food colorant Erythrosin B. Food Res Intl. In Press.</li> <li>Belayneh HD, Wehling RL, Cahoon E, Ciftci ON. 2017. Effect of extraction method on the oxidative stability of camelina seed oil studied by differential scanning calorimetry. J Food Sci 82:632-7.</li> <li>Belayneh HD, Wehling RL, Reddy AK, Cahoon EB, Ciftci ON. 2017. Ethanol-modified supercritical carbon dioxide extraction of the bioactive lipid components of Camelina sativa seed. J Am Oil Chem Soc 94:855-65.</li> <li>Booren, B.L., M.E. Castell-Perez, and R.K. Miller. 2017. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of Pale, soft, and exudative pork. 2017. J Texture Stud. 00: 1-12.</li> <li>Bornhorst, G.M. 2017. Gastric mixing during food digestion: Mechanisms and Applications. Annual Review of Food Science and Technology. 8(1): 523-542.</li> <li>Cadesky L., Ribeiro M.W., Kriner K., Karwe M.V., and Moraru C.I. 2017. Structural changes induced by high pressure processing in micellar casein and milk protein concentrates. Journal of Dairy Science 100(9):7055-7070.</li> <li>Casulli KE, Dhakal S, Sandeep KP, Balasubramaniam VM. 2017. Compression heating of selected polymers during high-pressure processing. J. Food Process Engineering. 40(2): 1-7.</li> <li>Cebricos, J., Hoptowit, R., and Jun, S. Separation of Escherichia coli K12 from contaminated tap water using a single-stage, continuous flow dielectrophoresis (DEP) device. LWT – Food Science and Technology 80: 185-192.</li> <li>Chan L. C., Cohen J.L., de Moura Bell J.M.L.N. 2018. Conversion of Agricultural Streams and Food Processing Byproducts to Value-Added Compounds using Filamentous Fungi. Annual Review of Food Science. In Press.</li> <li>Chen J, S Lau, Chen L, Wang S, Subbiah J. 2017. Modeling radio frequency heating of food moving on a conveyor belt. Food Bioprod Process. 10.1016/j.fbp.2017.01.009.</li> <li>Chen, H, and Zhong, Q. 2017. Lactobionic acid enhances the synergistic effect of nisin and thymol against Listeria monocytogenes Scott A in tryptic soy broth and milk. Int J Food Microbiol. 260: 36–41.</li> <li>Cohen J.L., Barile D., Liu Y., De Moura Bell J.M.LN.M 2017. Role of pH in the recovery of bovine milk oligosaccharides from colostrum whey permeate by nanofiltration. International Dairy Journal. 66:68-75.</li> <li>Cossu A; Ercan D; Tikekar R; Nitin N. 2016, Antimicrobial Effect of Photosensitized Rose Bengal on Bacteria and Viruses in Model Wash Water. Food Bioprocess Tech. 9(3), 441-451.</li> <li>Cossu A; Ercan D; Wang Q; Peer W; Nitin N; Tikekar R. 2016. Antimicrobial effect of synergistic interaction between UV-A light and Gallic Acid against Escherichia coli O157:H7 in fresh produce wash water and biofilm. Innov Food Sci Emerg. 37 (part A), 44-52.</li> <li>Dahiya P, Caggioni M, Atherton TJ, deBenedictus A, Prescott SW, Hartel RW, Spicer PT. 2017. Arrested coalescence of viscoelastic droplets: Triplet shape and re-structuring. Soft Matter. 13: 2686-2697 (2017).</li> <li>Dalmau M.E., G.M. Bornhorst, V. Eim, C. Rosselló, S.Simal. 2017. Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples. Food Chemistry. 215: 7-16.</li> <li>de Aquino L.F.M.C., de Moura Bell J.M.L.N., Cohen J.L, Liu Y., Lee Y., de Melo Silva V.L., Domizio P.,Conte Junior C.A., Barile D. 2017. Purification of caprine oligosaccharides at pilot-scale. J of Food Eng. http://dx.doi.org/10.1016/j.jfoodeng.2017.06.009.</li> <li>de Moura Bell J.M.L.N., Cohen J.L., de Aquino L.F.M.C., Lee H., de Melo Silva V. L., Liu Y, Domizio P., Barile D. 2017. An Integrated Bioprocess to Recover Bovine Milk Oligosaccharides from Colostrum Whey Permeate. J of Food Eng. doi: 10.1016/j.jfoodeng.2017.07.022.</li> <li>De Oliveira E; Cossu A; Tikekar R; Nitin N. 2017. Enhanced Antimicrobial Activity Based on a Synergistic Combination of Sub-Lethal Levels of Stresses Induced by UV-A Light and Organic Acids. App Environ Microbiol. 83(11), e00383-17.</li> <li>Deng ZL, Jung J, Simonsen J, Wang Y, Zhao Y. 2017. Cellulose nanocrystal reinforced chitosan coatings for improving the storability of postharvest pears under both ambient and cold storages. J. Food Sci. 82(2): 453–462.</li> <li>Deng ZL, Jung JY, Simonsen J., Zhao Y. 2017. Cellulose nanomaterials emulsion coatings for controlling physiological activity, modifying surface morphology, and enhancing storability of postharvest bananas (Musa acuminate) banana coating. Food Chem. 232(1): 359–368.</li> <li>Deng ZL, Jung JY, Zhao Y. 2017. Development, characterization, and validation of chitosan adsorbed cellulose nanofiber (CNF) films as water resistant and antibacterial food contact packaging. LWT-Food Sci. & Technol. 83: 132–140.</li> <li>Dhakal S, Balasubramaniam VM, Cocuron JC, Alonso AP, Agcam E, Kamat S. 2017. Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices. Food and Bioprocess Technology 10 (11): 1959-1969.</li> <li>Ding J, Ulanov AV, Dong M, Yang T, Nemzer BV, Xiong S, Zhao S, Feng H. 2017. Enhancement of gama-aminobutyric acid (GABA), riboflavin, and other health-related metabolites in germinated red rice (Oryza sativa L.) by ultrasonication, Ultrasonics Sonochemistry, 40(Pt A):791-797.</li> <li>Edwards, K., Faulkner, W.B., Castell-Perez, E., Riaz, M. and Mack, C. 2017. Preliminary evaluation of a process for producing refined guar splits for a target guar solution viscosity. App. Eng. in Ag. 33(2): 1-6.</li> <li>Ekramirad N, Rady A, Adedeji AA, and Alimardani, R. 2017. Application of hyperspectral imaging and acoustic emission techniques for apple quality prediction. Trans. ASABE 60(4).</li> <li>Ercan D; Cossu A; Nitin N; Tikekar R. 2016. Synergistic interaction of ultraviolet light and zinc oxide photosensitizer for enhanced microbial inactivation in simulated wash-water. Innov Food Sci Emerg. 33, 240-250.</li> <li>U. Akharume, K. Singh, J. Jaczynski and L. Sivanandan. 2017. Microbial shelf stability assessment of osmotically dehydrated smoky apples. LWT - Food Science and Technology. doi: https://doi.org/10.1016/j.lwt.2017.12.012.</li> <li>Fang ZX, Zhao Y, Warner RD, Johnson SK. 2017. Active and intelligent packaging in meat industry. Trends in Food Sci & Technol. 61: 60-71.</li> <li>Flores FP, Kong F. 2017. In Vitro Release Kinetics of Microencapsulated Materials and the Effect of the Food Matrix. Annual Review of Food Science and Technology. 28;8:237-59.</li> <li>Gan J., G.M. Bornhorst, B.M. Henrick, J.B. German. 2017. Protein digestion of baby foods: study approaches and implications for infant health. Molecular Nutrition and Food Research. doi:10.1002/mnfr.201700231.</li> <li>Geary MR, Hartel RW. 2017. Crystallization behavior and kinetics of chocolate-lauric fat blends and model systems, J. Amer. Oil Chem. Soc. 94:683-692.</li> <li>Girard A., Castell-Perez ME, Bean SR., Awika J. 2016. Effect of condensed tannin profile on wheat flour dough rheology. J of Ag Food Chem. 64(39): 7348-7356.</li> <li>Goulart, D, Hartel RW. 2017. Lactose crystallization in milk protein concentrate and its effects on rheology. J. Food Eng. 212: 97-107.</li> <li>Gouw V, Jung J, Zhao Y. 2017. Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients. LWT-Food Sci. & Technol. 80: 136–144.</li> <li>Gouw V, Jung JY, Simonsen J, Zhao Y. 2017. Fruit pomace as a source of alternative fibers and cellulose nanofiber as reinforcement agent to create molded pulp packaging boards. Composites Part A: Applied Sci. & Manufacturing. 99: 48–57.</li> <li>Greiby, I., Mishra, D.M., Dolan, K.D., Siddiq, M. 2017. Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating. J. Food Eng. 198: 54-62.</li> <li>Guan, Y, and Zhong Q. 2017. Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milk. Food Chemistry. 237: 532–537.</li> <li>Guiwei Tan, Yinggang Tian, Min Addy, Yanling Cheng, Qinglong Xie, Bo Zhang, Yuhuan Liu, Paul Chen, Roger Ruan. 2017. Structural analysis of phosphatidylcholine using a thin layer chromatography-based method. European Journal of Lipid Science and Technology. DOI: 10.1002/ejlt.201600282.</li> <li>Guo C, Zhang Z, Chen J, Fu H, Subbiah J, Chen X, Wang Y. 2017. Effects of Radio Frequency Heating Treatment on Structure Changes of Soy Protein Isolate. Food Bioprocess Technol. DOI 10.1007/s11947-017-1923-2.</li> <li>Guo, S., Huang, R., and Chen. H. 2017. Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce. Int. J. Food Microbiol. In press.</li> <li>Guzel M, Moreira RG, Omac B, Castell-Perez E. 2017. Quantifying the effectiveness of washing treatments on the microbial quality of fresh cut romaine lettuce and cantaloupe. LWT-Food Sci Tech. In Press.</li> <li>Hartel RW, Rankin SA, Bradley RL. 2017. Milestones in development of ice cream and frozen desserts. J. Dairy Sci. In Press.</li> <li>Hill, L. E., Oliveira, D. A., Hills, K., Giacobassi, C., Johnson, J., Summerlin, H., Taylor, T. M., Gomes. C. 2017. A comparative study of natural antimicrobial delivery systems for microbial safety and quality of fresh-cut lettuce. Journal of Food Science. 82(5): 1132-1141.</li> <li>Hong Peng, Yang Liu, Wenyi Peng, Jinsheng Zhang, and Roger Ruan. 2016. Green Synthesis and Stability Evaluation of Ag Nanoparticles Using Bamboo Hemicellulose. BioResources 11(1):385-399.</li> <li>Jeong S., Marks B.P., James M.K. 2017. Comparing thermal process validation methods for Salmonella inactivation on almond kernels. J. Food Protect. 80:169-176.</li> <li>Jiang S, Ding J, Andrade J, Rababah TM, Almajwal A, Abulmeaty MM, Feng H. 2017. Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments, Ultrasonics Sonochemistry, 38: 835-842.</li> <li>Joyner (Melito) HS, Francis D, Johnson J, Luzzi B. The effect of storage temperature on blue cheese mechanical properties.  Journal of Texture Studies. In Press.</li> <li>Joyner (Melito) HS, Meldrum AD.   Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy.  Journal of Food Engineering.  169:326-337.  doi: 10.1016/j.jfoodeng.2015.08.032.</li> <li>Joyner (Melito) HS, Rasco B, Jones KE.   Microwave pasteurization of cooked pasta: effect of process parameters on texture and quality for heat-and-eat and ready-to-eat meals.  Journal of Food Engineering. 81(6):E1447-E1456.  doi: 10.1111/1750-3841.13334.</li> <li>Joyner (Melito) HS, Rasco B, Jones, KE.   Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.  Journal of Texture Studies.  doi: 10.1111/jtxs.12251.</li> <li>Kahraman O, Lee H, Zhang W, Feng H. 2017. Manothermosonication (MTS) treatment of apple-carrot juice blend for inactivation of Escherichia coli 0157:H7, Ultrasonics Sonochemistry, 38: 820-828.</li> <li>Karav S., Cohen J.L., Barile D., de Moura Bell J.M.L.N. 2016. Recent Advances in Immobilization Strategies for Glycosidases. Biotechnology Progress. DOI 10.1002/btpr.2385.</li> <li>Kayner A.J., G.M. Bornhorst, M.A. Marco, C.W. Bamforth. 2017 Is beer a source of prebiotics? Journal of the Institute of Brewing. DOI: 10.1002/jib.439.</li> <li>Kobayashi Y and Park JW. 2017. Physicochemical characterizations of tilapia fish protein isolate under two distinctively different comminution conditions. J Food Processing and Preservation. https://doi.org/10.1111/jfpp.13233.</li> <li>Kobayashi Y, Mayer SG, Park JW. 2017. FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions. Food Chemistry. 226: 156–164.</li> <li>Kobayashi Y, Mayer SG, Park JW. 2017. Gelation properties of tilapia fish protein isolate and surimi pre- and post-rigor. Food Bioscience. 17: 17–23.</li> <li>Kobayashi Y, Park JW. 2017. Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish. LWT - Food Science and Technology. 77: 200-207.</li> <li>Kobayashi Y, Park JW. 2017. Optimal blending of differently refined fish proteins based on their functional properties. J Food Processing and Preservation. https://doi.org/10.1111/jfpp.13346.</li> <li>Kokkaew H, Thawornchinsombut S, Park JW. 2016. Optimal condition to remove mercury in yellowfin tuna protein isolates and ACE-inhibitory property of peptide prepared using commercial proteases. Songklanakarin J. Sci. 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Impact Statements

Developed model of enzyme dynamics under electric fields that can be utilized to improve industrial enzymatic processes (Ohio).

Date of Annual Report: 12/07/2018

Report Information

Annual Meeting Dates: 10/14/2018 - 10/16/2018
Period the Report Covers: 12/07/2017 - 10/13/2018

Participants

Gustavo Barbosa-Canovas; Balunkeswar Nayak; Buddhi Lamsal; Pawan Takhar; Swamy Anantheswaran; Ashim Datta; Yanyun Zhao; Roger Ruan; VM Balasubramaniam; Haibo Huang; Sudhir K. Sastry; Dharmendra K Mishra; Ozan Ciftci; Youngsoo Lee; Lester A Wilson; Gail Bornhorst; Kirk Dolan; Juzhong Tan; Mukund V. Karwe; Rohan Tikekar; Pamela Martinez; Pamela Martinez; Sam Chang

Brief Summary of Minutes

The annual meeting was held at the Wells Conference Center of the University of Maine. The opening mixer was held in the evening of October 14 at the hotel lobby followed by dinner. The Main event started on October 15. The meeting started with welcome and opening remarks by Dr. Fred Servello, who is the dean of the college of natural sciences, forestry, and agriculture. Afterwards, Dr. Hongda Chen provided ‘Washington update’ over a webinar. Station reporting commenced after and were delivered alphabetically. In the afternoon, Dr. Caitlin Howell (Assistant Professor, Department of Chemical and Biomolecular Engineering) presented a guest lecture on ‘bio-inspired slippery surfaces’. Subsequently, the attendees went on a campus tour of Aquaculture Research Facilities and Advanced Structures and Composites center. Later Dr. Sudhir Sastry provided information on Society of Food Engineering. In the evening, the participants met for dinner and ad-hoc committees also met at that time. On October 16, ad-Hoc committees presented their reports followed by discussion around continuation of some of the committees and formation of new sub-committees. Subsequently, remaining station reports were presented followed by discussion on the ‘project re-write’. The meeting concluded at approximately 12 noon on October 16, 2018. Detailed minutes are available upon request.

Accomplishments

The project has four objectives. Individual stations have continued to work on each of the four objectives and detailed accomplishments of individual stations are available upon request. In this report, we showcase collaborative accomplishments in each of the objectives.    <ol> <li> Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials </li> </ol> Georgia and Missouri stations collaborated to characterize particle size, rheological properties, and digestion of nanocellulose in human GI tract Georgia station also collaborated with Nebraska station to determine dielectric properties of several food materials comparing two different technique of measurement: parallel plate method and open-ended coaxial probe method Idaho station collaborated with Utah and New Jersey stations to study solid fat wear, with a goal of relating wear behaviors to processing ability/behaviors Multiple stations (Missouri, Georgia, Iowa, Idaho, Wisconsin, California, and Wisconsin) collaborated on a project focused on determining inter-laboratory variation through characterization of selected properties of salad dressing Michigan and Indiana stations developed a novel device for rapid estimation of temperature-dependent thermal properties <ol start="2"> <li> Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation </li> </ol> Oregon station evaluated the utilization of radio frequency technology for drying and pasteurizing hazelnuts in collaboration with Washington Station and studied technologies for creating value from byproducts in the Oregon beverage industry Illinois and Washington Stations formed a new collaboration in the area of three fluid nozzle for encapsulation systems and particle structure design Texas station collaborated with Michigan and Illinois stations in the area of improved technologies to enhance foods quality with emphasis on non-thermal technologies and fresh fruits and vegetables Mississippi station collaborated with USDA-ARS to conduct extraction of proteins, including myofibrillar proteins and collagen from the by-product of catfish fillet processing New Jersey, Maryland and California stations collaborated on understanding bacterial attachment and detachment on fresh produce and develop new decontamination technologies that can replace chlorine and other conventional sanitizers to enhance fresh produce safety. California station collaborated with Michigan station to determine Salmonella inactivation in foods with varying properties during simulated digestion. New York station collaborated with Maine and Colorado stations to evaluate the quality and shelf-life of a variety of High Pressure treated seafood and meat products New York station collaborated with New Jersey station to investigate pressure-induced structural changes of proteins by high pressure processing (HPP) that can open up interesting opportunities for the creation of unique structures and novel textures, particularly in high concentration protein systems. Collaborative research performed by Illinois and Washington stations provided a better understanding of the influence of temperature fluctuation during storage and distribution on quality of frozen potatoes. The findings may inform improved package design, storage and transportation strategies to minimize quality changes in frozen potatoes. <ol start="3"> <li> Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health</li> </ol> Illinois station studied ice crystallization during freezing of foods in collaboration with Washington station using Hybrid Mixture theory. Ohio station collaborated with New York station to develop mechanistic understanding of contamination of produce during vacuum cooling. <ol start="4"> <li> Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice</li> </ol> Maine lead a collaborative multistate research to improve teaching and learning of food processing and food engineering students. Other participant stations included Idaho, Washington, Iowa, Kentucky and Virginia stations. The objective aims to improve student learning by applying advanced evidence-based methods in class, group projects and training to the teaching faculty through workshops. Texas station in collaboration with New York station completed work on teaching modules for simulation of microbial growth and inactivation for undergraduate and graduate engineering courses. New Mexico station developed several educational tools in the area of food engineering, safety and quality in collaboration with several land-grant institutions, some of which are NC-1023 members. Cornell station developed the Simulation Modules to enhance food safety education. The Simulation Module developed at Cornell were used as part of a new lab on Thermal Processing Lab at Pennsylvania, Texas, Ohio and other stations. Michigan station collaborated with Georgia, and Nebraska stations to develop and disseminate data, models, and guidelines for validation of low-moisture pasteurization processes

Publications

Publications A complete list of research publications from NC-1023 members is available upon request (Total over 50). Here, we highlight publications that resulted from collaborative activities between members. <ol> <li>Krishna Kumar, P., Bhunia, K., Tang, J., Rasco, B. A., Takhar, P. S., & Sablani, S. S. (2018). Thermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown. Journal of Food Measurement and Characterization, 12(3), 1572-1580.</li> <li>Mishra, D.K., Dolan, K.D., Beck, J.V., Ozadali, F. 2017. Use of scaled sensitivity coefficient relations for intrinsic verification of numerical codes and parameter estimation for heat conduction. J. Verification, Validation, & Uncertainty Quantif., (2) 031005: 1-7.</li> <li>Muramatsu, Y., Greiby, I., Mishra, D.K., Dolan, K.D. 2017. Rapid inverse method to measure thermal diffusivity of low-moisture foods. J. Food Sci., 82: 420-428.</li> <li>Greiby, I., Mishra, D.M., Dolan, K.D., Siddiq, M. 2017. Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating. J. Food Eng. 198: 54-62.</li> <li>Cadesky L, Walkling-Ribeiro M, Kriner KT, Karwe, MV, Moraru CI. 2017. Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates. J Dairy Sci 100 (9):7055-7070.</li> <li>Liu S, Ozturk S, Xu J, Kong F, Gray P, Zhu MJ, Sablani SS, Tang J. 2018. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies. Journal of Food Engineering. 2018 Jan 1;217:68-74.</li> <li>Xu, J., Liu, S., Tang, J., Ozturk, S., Kong, F. and Shah, D.H., 2018. Application of freeze-dried Enterococcus faecium NRRL B-2354 in radio-frequency pasteurization of wheat flour. LWT, 90, pp.124-131</li> </ol> Conference presentations <ol> <li>Tan J, Kong F, Hartel R, Martini S, Barbosa-Canovas GV, Vardhanabhuti B, Bornhorst G, Joyner HS. 2018. Inter- and Intra-Lab Factors in Characterization of Salad Dressing Rheological Properties. Poster Presentation. Conference of Food Engineering. Madison, WI. September 10-12.</li> <li>Tan J, Joyner HS. 2018. Modeling the Effect of Solid Fat Type and Crystallization Conditions on the Wear Behaviors of Solid Fats. Oral Presentation. Society of Rheology 90th Annual Meeting. Houston, TX. October 10-14.</li> <li>Linran Wang, Lee Cadesky, Mukund Karwe and Carmen I. Moraru. 2018. High pressure structure engineering of high concentration milk protein systems. Conference of Food Engineering. Minneapolis, MN, September 2018 (invited presentation)</li> <li>haun Sim, Linran Wang, Lee Cadesky, Mukund V. Karwe, and Carmen I. Moraru. 2018. High pressure structure engineering of high concentration food protein systems. IUFoST Congress, Mumbai, India, October 2018 (poster presentation)</li> <li>Kumar, PK., Bhunia, K., Tang, J., Rasco, B., Takhar, PS., Sablani, SS. 2018. Understanding Ice Recrystallization During Frozen Storage and Its Influence on Mechanical Properties of Potato (Solanum tuberosum L.) var. Russet Brown, Institute of Food Technologists, Chicago, IL July 15-18</li> <li>Beck, J.V., Mishra, D.K., Dolan, K.D. Utilization of generalized transient heat conduction solutions in parameter estimation.  9th International Conference on Inverse Problems in Engineering. Waterloo, Canada.  05T, May 24th.</li> </ol> Collaborative grants While individual members of the project have been awarded several competitive grants in 2017-2018, in this section we highlight new and ongoing research and education grants awarded to collaborative projects between member stations. <ol> <li>USDA-HEC, $750,000, Enhancing Learning Outcomes in Food Engineering and Processing Courses for Non-Engineers Using Student-Centered Approaches, an education grant between six participating NC-0123 members (Maine, Iowa, Idaho, Virginia, Kentucky, Wisconsin stations), recommended for funding</li> <li>USDA-NIFA, 2018-70020-28860, Infotoons and videos as delivery tools for food safety training (Maine and New Mexico stations)</li> <li>NSF-STTR Phase I (ends 2018). A Device for Rapid Estimation of Temperature Dependent Thermal Properties for Food Processing Systems (Michigan and Indiana Stations)</li> <li>USDA NIFA, award number 2015-68003-23415. $4.7 million. Enhancing Low-Moisture Food Safety by Improving Development and Implementation of Pasteurization Technologies (Michigan, Washington, Nebraska, Georgia stations).</li> </ol>

Impact Statements

Several new pedagogical techniques were formulated and implemented to enhance student learning of food safety and engineering principles

Date of Annual Report: 12/21/2019

Report Information

Annual Meeting Dates: 10/20/2019 - 10/22/2019
Period the Report Covers: 10/01/2018 - 09/30/2019

Participants

Barbara Chamberlin; Efren Delgado; Akinbode Adedeji; Gail Bornhorst; Rohan Tikekar; Pamela Martinez; Kelly Dick; Ilce Medina; Ashim Datta; Mukund Karwe; Fanbin Kong; Jiajia Chen; Sudhir Sastry, VM Balasubramaniam; Yanyun Zhao; Lester A.Wilson; Fanbin Kong, Swamy Anantheswaran; Youngsoo Lee; Richard Hartel; Kirk Dolan; Dennis Heldman, Ozan Ciftci, Yi-Cheng Wang, Kasiviswanathan Muthukumarappan, Sam Chang, Pawan Takhar, Roger Ruan, Rohan Tikekar, David Jackson.

Brief Summary of Minutes

The annual meeting was held at the Encanta Hotel. The opening The opening mixer was held on the evening of October 20 at the hotel lobby followed by dinner. The main event started on October 21. Dr. Hongda Chen provided the “Washington update” as a webinar. Barbara Chamberlain, one of the hosts, gave introductions and overview of the meeting agenda. David Jackson went over requirements and dates for the rewrite. Lester Wilson gave a summary of the Steering Committee Report. Ad hoc committee reports were given. Station reports commenced with youngest members going first. A new format of “max 5 minutes, 5 slides” organized by objective was used for Station Reports. Led by Gail Bornhorst, all members chose one of the working groups during lunch to decide on the text for each objective. In the afternoon, groups continued to work on the objectives. Gail Bornhorst announced future NC-1023 meetings as 2020 at U. IL and 2021 either MS or MI. Ozan Cifti was elected new secretary. Sudhir Sastry gave information on Conference of Food Engineering Meeting in Raleigh, NC, Sep. 13-16, 2020. NMSU gave tours of Food Processing Lab and Learning Games Lab and Innovative Media Research & Extension. Evening dinner. Dean Flores and President gave a welcome talk. On October 22, Head of experiment station at NMSU gave an overview of food and agricultural economy of New Mexico. Gail Bornhorst gave an overview of the Steering Committee report and upcoming deadlines. Word changes in the objectives were announced. Various ideas for outreach and extension advertising our NC-1023 group activities were discussed. The meeting concluded at 12:30 pm on October 22, 2019. Detailed minutes are available upon request.

Minutes Attachment:

2019 report.pdf

Accomplishments

The project has four objectives. The text of the four objectives was updated during the 2019 meeting.  Individual stations have continued to work on each of the four objectives and detailed accomplishments of individual stations are available upon request. In this report, we showcase collaborative accomplishments in each of the objectives.    <ol> <li> Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials </li> </ol> Tennessee and Iowa station collaborated on dairy polar lipids recovery from waste streams and characterization of compositional and oxidative properties Tennessee, Nebraska, and Missouri stations collaborated on soybean oil composition and physical and rheological characterization California collaborated with Idaho, Washington, Georgia, Utah, Wisconsin, and Missouri stations to characterize the rheological properties of a tomato-based salad dressing Georgia and Missouri stations collaborated to characterize the behavior of nanocellulose during digestion and the health effects Georgi and Nebraska stations collaborated to compare different methods in measuring dielectric properties of low moisture foods Kentucky and  Virginia stations collaborated on spent grain value addition, and submitted joint USDA proposal. Oregon collaborated with Indiana, Iowa, Michigan, Mississippi, Nebraska, and Virginia stations to compare the effect of different extraction methods on phenolics and anthocyanin contents from red wine grape pomace. Illinois and Indiana stations collaborated to measure viscoelastic properties of cricket protein gels. Illinois and Washington stations are beginning a collaboration to measure moisture/oxygen permeability of microcapsules processed with 3-fluid nozzle in spray drying. Washington and  Illinois stations collaborated to measure thermal properties of potatoes for utilization in Hybrid Mixture Based Theory Model. Michigan and Indiana statioins collaborated in a joint company to design a rapid test instrument to rapidly estimate thermal properties of foods up to 140 oC. Minnesota and California stations collaborated with Almond Board of California to analyze physiochemical, chemical, microbiological properties including toxic pesticide residues, etc. using NMR, MRI, and LC-MS Minnesota collaborated with Food Companies and Kathiravan Krishnamurthy of Illinois Institute of Technology to develop catalytic intense pulsed light and microwave based processing technologies for pasteurization of powdered and particulate foods MInnesota station collaborated with industry and Virginia station on functional component extraction from barley malt rootlets <ol start="2"> <li> Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation </li> </ol> Georgia and Washington stations collaborated to develop Radio Frequency pasteurization of food powders Nebraska, Oregon, Iowa, Michigan, Indiana, Mississippi and Virginia stations collaborated to extract grape pomace using supercritical carbon dioxide and subcritical water as part of Extraction of Bioactive Compounds committee. Arkansas, Nebraska, Georgia, New Mexcio and Arkansas stations collaborated to prepare an NSF Engineering Research Center (ERC) proposal on Advanced Food Engineering. New York and Ohio stations are collaborating on a project that evaluates the microbial safety of dry plant environments by developing improved cleaning and sanitation technologies.  South Dakota and Nebraska stations are developing a sustainable extrusion process for retaining/enhancing the nutritional and physical characteristics of quinoa and millets. South Dakota and Iowa stations are investigating the effect of high voltage atmospheric cold plasma on E. coli K-12 in apple juice. Oregon, Washington and Nebraska stations are investigating radio frequency dielectric heating for drying and pasteurizing Oregon hazelnuts. Michigan is leading a collaboration with  Washington, Arkansas, Georgia, North Carolina, IIT and FDA on improving development, implementation, and validation of low-moisture pasteurization technologies and processes (USDA NIFA AFRI CAP project). Michigan, Nebraska, Virginia, Oregon, Maine, Purdue, Iowa, and Mississippi stations have a collaborative project of Extraction of Bioactive compounds from grape pomace, with the aim to evaluate the effect of different food technologies in the extraction of phenolic compounds. Dr. Medina-Meza, is collaborating with Dr. Ozan Ciftti (Nebraska) in a study to evaluate the impact of CO2 supercritical extraction on phytochemicals from quinoa. Minnesota, Washington, Mississippi and California stations collaborated on food waste reduction and utilization process development. <ol start="3"> <li> Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health</li> </ol> Tennessee collaborated with Nebraska station to model radio frequency heating of egg white powder continuously moving on a conveyor belt (See https://doi.org/10.1016/j.jfoodeng.2019.05.029) Arkansas collaborated with Michigan, Illinois, and Washington stations to develop inactivation kinetics models for Salmonella and E. faecium in various low-moisture foods. Pennsylvania collaborated with the Illinois station on “Modeling of Heat Transfer During Hot Water Sanitization of A Commercial Mushroom Disc Slicer.” Ohio and Illinois stations collaborated in using COMSOL to model the diffusion of anthocyanins from alginate-pectin hydrogel. Illinois and Washington stations collaborated to model fluid, heat and solute transport in foods subjected to freeze-thaw cycles Pennsylvania and Illinois collaborated to estimate the heat transfer coefficient in a mushroom slicer using Computational Fluid Dynamics. Michigan station is collaborating with FDA, Kansas, and Georgia stations in developing and testing novel Salmonella inactivation models for validating baking and other temperature/moisture-dynamic processes. Michigan and Indiana stations are working to determine design factors for the Washington station cell for estimating inactivation parameters in low-moisture foods. Michigan and Indiana jointly provided food safety modeling assistance to a large food company.  The company wrote a letter of support to fund 3 years of a ½-time Ph.D. for a USDA NIFA grant that was jointly submitted. <ol start="4"> <li> Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice</li> </ol> California and New York stations collaborated on using teaching modules for thermal processing in Food Science Courses, and co-moderated a session on education at the IFT2019 Annual Meeting. A industry-university collaborative group (Idaho, California, Ohio, Washington, Pepsico, Unilever, McCormick, and ConAgra , U. Salerno-Italy) organized by the Society of Food Engineering (SoFE) surveyed stakeholders to determine educational needs to convert engineers hired by industry into food engineers, and determined gaps. Six editors representing Ohio, Oregon, and Washington stations, USDA ARS, Natick Labs, and the food industry are co-editing 2nd edition of Nonthermal Processing Technologies for Food.  New York station collaborated with California, Georgia, Illinois, Michigan, Wisconsin, and other stations to implement teaching modules that enhance learning using a simulation-based approach.

Publications

A complete list of research publications from NC-1023 members is available upon request. Here, we highlight publications that resulted from collaborative activities between members. <ol> <li>Tan J, Martini S, Wang Y, Kong F, Hartel RW, Barbosa-Cánovas G, Vardhanabhutig B, Bornhorst G, Keppler S, Joyner H. 2019. Inter-Laboratory Measurement of Rheological Properties of Tomato Salad Dressing. Journal of Food Science. https://doi.org/10.1111/1750-3841.14828</li> <li>Tan Y, da Silva T, Martini S, Joyner H. 2019. Numerical Modeling of Wear Behavior of Solid Fats. Journal of Food Engineering 260:12-21.</li> <li>Tan J, Martini S,  Wang Y, Kong, F, Hartel R, Barbosa‐Cánovas G, Vardhanabhuti B, Bornhorst G, Keppler S, Joyner H. 2019. Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. J Food Sci https://doi.org/10.1111/1750-3841.14828</li> <li>Vogel, P., Bayon de Noyer, S., Park, H., Nguyen, H., Hou, L., Changa, T., Ciftci, O., Wang, T., Cahoon, E., Clemente, T. 2019. Expression of the Arabidopsis WRINKLED 1 transcription factor leads to higher accumulation of palmitate in soybean seed. Plant Biotechnology Journal. 1-11. doi: 10.1111/pbi.13061.</li> </ol>   <ol start="5"> <li>Fei, T., Walker, J.A., Vickerman, K.L., Stanley, L.M., Jarboe, D., Wang, T. 2018. Synthesis and characterization of soybean oil-based waxes and their application as paraffin substitute for corrugated coating, Journal of Industrial and Engineering Chemistry. 58: 113-122.</li> <li>Leite, T.S., Sastry, S.K., and Cristianini, M. 2018. Effect of concentration and consistency on the  electrical conductivity of carboxymethyl cellulose solutions. Journal of Food Process Engineering. 41(8):e12883.</li> </ol>             <ol start="7"> <li>Simpson, R., Nuñez, H., Jacques, A., Ramirez, C., Quiroz, N., Moreno, J., and Sastry. S.K. 2018. Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar).  Food Process Eng. https://doi.org/10.1111/jfpe.12846                                                                                                                          </li> <li>Zhong, S., Vendrell-Pacheco, M., Heskitt, B., Chitchumroonchokchai, C., Failla, M., Sastry, S.K., Francis, D., Martín-Belloso, O., Elez-Martinez, P., and Kopec, R. 2019. The Effect of Novel Processing Technologies on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-based Juices.  Journal of Agricultural and Food Chemistry (accepted for publication).</li> <li>Tan J, Martini S, Wang Y, Kong F, Hartel R, Barbosa‐Cánovas G, Vardhanabhuti B, Bornhorst G, Keppler S, Joyner H. Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. Journal of food science. 2019 Oct 7.</li> <li>Ozturk S, Liu S, Xu J, Tang J, Chen J, Singh RK, Kong F. Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing. LWT. 2019 Aug 1;111:782-9.</li> <li>Balasubramaniam, V.M., Nitin, N., Kathiravan Krishnamurthy, A. Sulaiman. 2019. Putting pressure on food. Chemical Engineering Progress. 115 (5), 56-60</li> <li>Kshirod K. Dash, V. M. Balasubramaniam, Shreya Kamat. 2019. High pressure assisted osmotic dehydrated ginger slices. Journal of Food Engineering, 247, 19-29</li> <li>Zulkurnain, Musfirah; Balasubramaniam, V.M.; Maleky, Farnaz. 2019. Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure. Molecules 2019, 24(15), 2853</li> <li>Muramatsu, Y., Dolan, K.D., Mishra, D.K., 2019. Factors influencing estimation of thermal inactivation parameters in low-moisture foods using a test cell. Journal of Food Engineering 262, 100-108.</li> </ol> Conference presentations <ol> <li>Tan J, Kong, F, Hartel R, Martini S, Barbaosa-Cánovas G, Vardhanabhuti B, Bornhorst G, Joyner H. Inter- and Intra-Lab Factors in Characterization of Salad Dressing Rheological Properties. Conference of Food Engineering. 2018. Minneapolis, MN. Wang, T., Fei, Tao. 2018. Developing vegetable oil based wax coating alternatives. 2018 AOCS Annual Meeting and Expo, May 6-9 Minneapolis, MN.</li> <li>Ahmad N, D’Souza RC, Hildebrandt I, Thippareddi H, Marks B, Ryser E. 2018. Validation of Enterococcus faecium NRRL B-2354 as a surrogate for thermal inactivation of Salmonella in date paste. Abstract P2-87. Presented at the Annual Meeting of the International Association for Food Protection. Salt Lake City, UT. July 8-11, 2018.</li> <li>Ahmad N, Oztabak C, Marks B, Ryser E. 2018 Effect of talc on thermal resistance of Enterococcus faecium NRRL B-2354 in almond meal at a water activity of 0.45. Abstract P2-88. Presented at the Annual Meeting of the International Association for Food Protection. Salt Lake City, UT. July 8-11, 2018.</li> <li>Consideration of Validation of Thermal Processes Used in the Manufacture of Low Moisture Foods. Industry mini-workshop. Process Expo U. Chicago, IL. Sep 19, 2017. (30+ attendees)</li> <li>Safety of Low Moisture Foods: Product and Process Factors Affecting Pathogen Survival and Resistance. In Low Moisture Foods from Ingredients to Finished Products: Food Materials Science Fundamentals, Challenges, and Opportunities. IFT 2-day Workshop. July 14-15, 2018. Chicago, IL. (50+ attendees)</li> <li>Safety of Low Moisture Foods: Validating Pathogen Lethality for Low-Moisture Food Processes. In Low Moisture Foods from Ingredients to Finished Products: Food Materials Science Fundamentals, Challenges, and Opportunities. IFT 2-day Workshop. July 14-15, 2018. Chicago, IL. (50+ attendees)</li> <li>Low Moisture (Low Water Activity) Foods: Microbiological Safety and Current Regulatory Requirements. IAFP Webinar. Sep 27, 2018. (603 registrants; 351 live attendees)</li> </ol>   Collaborative grants While individual members of the project have been awarded several competitive grants in 2018-2019, in this section we highlight new and ongoing research and education grants awarded to collaborative projects between member stations. <ol> <li>United States Department of Agriculture, National Institute of Food and Agriculture (USDA NIFA), Award No. 2015-68003-23415. $4.7 million. Enhancing Low-Moisture Food Safety by Improving Development and Implementation of Pasteurization Technologies (Michigan State University, Washington State University, University of Nebraska, Illinois Institute of Technology, University of Georgia, North Carolina State University).</li> <li>Zhao, Y., Tang, J. Enhancing productivity and safety of Oregon hazelnuts through technology innovation, ODA Specialty Crop Grant, $169,791, 04/19-09/21</li> <li>Further develop scalable process for phospholipid-enriched and high-value dairy co-products, from Midwest Dairy Association, T. Wang, S. Clark $91,377, 2019-2021</li> </ol>   <ol start="4"> <li>Fanbin Kong as PI (UGA) and Mengshi Lin as Co-PI (U Missouri) received grants from USDA-NIFA for the project "Effect of Nanocellulose and Food Matrix on Mucosal Structure, Nutrient Absorption and Colonic Fermentation". Funding amount: $465,000. Project duration: September 2019-AUugust 2022.</li> <li>Zhong, Qixin, andDrake, MaryAnne at NC station, “Derivatized skim milk powder for use as functional ingredients in transparent beverages,” funded for $470,000.</li> <li>Development and Implementation of Innovative Food Safety Training Tools for the Production and Distribution of Microgreens, USDA Food Safety Outreach, 9/1/2019-8/31/2022 (Collaboration with the University of Arkansas)</li> </ol>   <ol start="7"> <li>“Don’t Wash my Chicken?! Developing Food Safety Education Messages to Address Consumer Barriers to Adopting Safe Food Handling Practices,” USDA-NIFA AFRI, 07/01/2019- 06/30/2021 (Collaboration with Drexel University)</li> </ol>

Impact Statements

Several new pedagogical techniques were formulated and implemented to enhance student learning of food safety and engineering principles