Progress 12/15/15 to 12/10/20
Outputs
Target Audience:Food processing companies, polymer packaging companies, US Army and NASA ? Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Four doctoral students Ashutos Parhi, Juhi Patel, Chandrashekhar Sonar and Saleh Al-Ghamdi were trained on this project. In addition, one postdoctoral fellow, one visiting scientist and three undergraduate students completed their training on this project. How have the results been disseminated to communities of interest?The results were presented at the technical and project directors meetings and through peer reviewed publications. Special reports on the performance of newly developed packaging were prepared and shared with polymer companies, food processing companies and US Army Natick. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
In collaboration with the polymer companies, we fabricated multilayered polymeric pouches with metal-oxide coated polyethylene terephthalate and ethylene vinyl alcohol as barrier layer. We used silicon and aluminium oxide as coating materials with and without oxygen scavenging agents in one of the layers. The thickness of individual layer also varied in the pouches. We examined the performance of newly developed packaging with microwave assisted thermal sterilization (MATS), convention retort and pressure-assisted thermal sterilization (PATS) processes. The mechanisms of morphological changes leading to deterioration in barrier properties of packaging after sterlization process were identified, which assisted with the design and development of superior barrier packaging. Several of the pouches developed were able to sustain MATS, PATS and retort processes and maintained their barrier performance. We completed several shelf-life studies of sterilized food recipes (mashed potato, sweet potato puree, mac and cheese, garlic mashed potato, chicken pasta). We developed kineticmodels of food quality deterioration for different oxygen and water vapor barrier packaging. These studies provided a better understanding of heat and oxygen sensitivity of quality attributes including color, flavor, sensory, vitamin A, Vitamin C and vitamin E. The shelf life of different recipes in high barrier polymeric packaging was similar to observed with aluminum foil packaging. Newly developed high barrier polymeric packaging can provide suitable alternate to foil packaging for shelf stable foods. Some of these pouches are now being used commercially for MATS processed products. US Army is currently evaluating suitability of the polymeric packaging as an alternate to foil packaging currently used for military ration (i.e. ready-to-eat meals).
Publications
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2020
Citation:
Sonar, C. R., Al-Ghamdi, S., Marti, F., Tang, J. and Sablani, S. S. (2020). Performance evaluation of biobased/biodegradable films for in-package thermal pasteurization, Innovative Food Science and Emerging Technologies
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2020
Citation:
Patel, J., Sonar, C. R., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J. and Sablani, S. S. (2020). Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta, LWT Food Science and Technology
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Parhi, A., Tang, J., and Sablani, S. S. (2020). Functionality of ultra-high barrier metal oxide-coated polymer films for in-package, thermally sterilized food products, Food Packaging and Shelf-Life 25: 100514
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D. S., Tang, J., Yang, T. and Sablani, S. S. (2020). Stability of vitamin C, color and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology, Journal of Food Science 85: 2843-2851
- Type:
Journal Articles
Status:
Accepted
Year Published:
2020
Citation:
Al-Ghamdi, S., Sonar, C. R., Patel, J., Al-Bahr, Z., and Sablani, S. S. (2020). High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: microbial safety, nutrient, quality, and packaging evaluation, Food Control 114: 107233
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Sonar, C. R., Parhi, A., Liu, F., Patel, J., Rasco, B., Tang, J. and Sablani, S. S. (2020). Investigating thermal and storage stability of vitamins in pasteurized mashed potatoes packed in barrier packaging films, Food Packaging and Shelf-Life 24: 100486
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D. S., Tang, J., Yang, T. and Sablani, S. S. 2020. Stability of Vitamin C, Color, and Garlic Aroma of Microwave-Assisted Thermally Sterilized Garlic Mashed Potatoes in High Barrier Packaging, Institute of Food Technologists, Chicago, IL, July 12-15
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Parhi, A., Sonar C., Zhang C., Tang, J., Rasco, B., Sankaran S. and Sablani, S. S. 2020. Agar gel-based oxygen indicator for detection of defects in metal oxide coated multilayer PET films for in-package thermally sterilized products. ASABE AIM, Omaha, NE, July 12-15.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Al-Ghamdi, S., Sonar, C. R., Patel, J., Albahr, Z., and Sablani, S. S. 2020. Thermal sterilization of low-Acid fruits and vegetables via high pressure-assisted thermal processing: microbial validation, nutrients, quality, and packaging evaluation. Institute for Thermal Processing Specialists (IFTPS). March 03-05.
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Progress 12/15/18 to 12/14/19
Outputs
Target Audience:Polymer packaging companies, food manufacturers of thermally processed foods, research community, regulatory agencies related to food Changes/Problems:We requested one year no-cost extension to complete shelf-life studies with newly developed films. What opportunities for training and professional development has the project provided?Four Doctoral students Ashutos Parhi, Juhi Patel, Saleh Al-Ghamdi and Chandrashekhar Sonar were trained on this project. How have the results been disseminated to communities of interest?The results were published in peer-reviewed journals and presented at the scietific meeetings. What do you plan to do during the next reporting period to accomplish the goals? Fabricate additional ethylene vinyl alcohol (EVOH) based packages and evaluate their performance under microwave and high pressure processing conditions. Complete on going shelf-life study with garlic mashed potatoes. Initiate storage studies with chicken pasta.
Impacts
What was accomplished under these goals?
Metal-oxide coated multilayered polymeric pouches have provided a suitable alternative to foil-based packaging for shelf-stable products with extended shelf-life. The barrier performance of these films depends on the integrity of the metal oxide coating which tend to develop defects after thermal processing as well as due to handling induced mechanical stresses. We used the gel-based crack detection method developed last year in our laboratory to test newly designed metal oxide coated films after microwave-assisted thermal sterilization and retort processes. The results suggested that newly developed films were able to sustain thermal sterilization processes. We examined the effect of pressure-assisted thermal sterilization (PATS) process on the quality of vegetable purees. We employed the EVOH-based packaging developed through this project. Newly developed EVOH films were able to sustain PATS process. Research suggested that PATS can be used to produce safe and high-quality shelf-stable fruit and vegetable products. We completed shelf-life study of microwave-assisted thermal sterilized macaroni and cheese recipe. The study provided a better understanding of oxygen sensitivity of quality attributes including color, sensory, vitamin A and vitamin E. We continue to collect quality related data for third shelf-life study of garlic mashed potatoes recipe provided by our collaborator US Army Soldier Center. The physical and chemical quality data are being collected at Washington State University while the sensory data are being collected at US Army Natick Soldier center.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Zhang, H., Patel, J., Bhunia, K., Al-Ghamdi, S., Sonar, C. R., Ross, C. F., Tang, J. and Sablani, S. S. (2019). Color, vitamin C, ?-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effect of polymeric package gas barrier during storage, Food Packaging and Shelf Life 21: UNSP 100324
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., and Sablani, S. S. (2019). Determining shelf life of ready-to-eat macaroni and cheese in high barrier and oxygen scavenger packaging sterilized via microwave-assisted thermal sterilization, Food and Bioprocess Technology 9:1516-1526
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Parhi, A., Bhunia, K., Rasco, B., tang, J., and *Sablani, S. S. (2019). Development of an oxygen sensitive model gel system to detect defects in metal oxide coated multilayer polymeric films, Journal of Food Science 84: 2507-2519
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Sonar, C. R., Rasco, B., Tang, J., and Sablani, S. S. (2019). Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees, Journal of the Science of Food and Agriculture 99: 5934-5945
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Sonar, C. R., Paccola, C. S., Al-Ghamdi, S., Rasco, B., Tang, J., and Sablani, S. S. (2019). Stability of color, ?-carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of packaging films, Journal of Food Process Engineering 42(4): e13074
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Al-Ghamdi, S., Rasco, B., Tang, J., Barbosa-C�novas, G. V., and Sablani, S. S. (2019) Role of Package Headspace on Multilayer Films Subjected to High Hydrostatic Pressure, Packaging Technology and Science 32:247-257
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Progress 12/15/17 to 12/14/18
Outputs
Target Audience:Polymer packaging industry, food processing industry Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three doctoral students Ashutos Parhi, Juhi Patel, and Saleh Al-Ghamdi were trained on this project. ? How have the results been disseminated to communities of interest?The results were presented at the technical and project directors meetings. ? What do you plan to do during the next reporting period to accomplish the goals?1. Design and fabricate ethylene vinyl alcohol based packages and evaluate their performance under microwave and high pressure processing conditions. 2. Complete on going shelf-life study with macaroni and cheese. Initiate storage studies with garlic mashed potato.?
Impacts
What was accomplished under these goals?
1. Metal-oxide coated multilayered polymeric pouches have provided a suitable alternative to foil-based packaging for shelf-stable products with extended shelf-life. The barrier performance of these films depends on the integrity of the metal oxide coating which tend to develop defects after processing as well as due to handling induced mechanical stresses. We developed a simple and easy to use method to identify the defects (e.g. cracks and pinholes) visually on the metal oxide coated films using an oxygen sensitive model gel system. The method developed may accelerate the design and development of high barrier metal-oxide coated polymeric films for packaging applications. 2. We examined the effect of package headspace and high pressure processing conditions on the integrity of ethylene vinyl alcohol and metal oxide coated high barrier films. This work provides basic guideline to select the right headspace, for a given type of packaged food, whenever heat and pressure are used simultaneously. 3. We completed shelf-life study of microwave-assisted thermal sterilized sweet potato puree. The study provided a better understanding of oxygen sensitivity of sweet potato puree quality attributes including color, sensory, vitamin C and beta carotene. We continue to collect quality related data for a second shelf-life study of macaroni and cheese recipe provided by our collaborator US Army Soldier Center. The physical and chemical quality data are being collected at Washington State University while the sensory data are being collected at US Army Natick Soldier center.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Parhi, A., Bhunia, K., Rasco, B., Tang, J. and Sablani, S. S. (2018)Identification and characterization of defects in metal oxide coated multilayer polymeric films for sterilized food products, Conference of Food Engineering, Minneapolis, MN September 9-12
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Patel, J., Zhang, H., Tang, J., Ross, C., Yang, T. C., Queiroz, R. and Sablani, S. S. 2018. Effect of barrier properties of polymer pouches on shelf life of microwave-assisted thermally sterilized ready-to-eat macaroni and cheese, Institute of Food Technologists, Chicago, IL July 15-18
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Progress 12/15/16 to 12/14/17
Outputs
Target Audience:Food processing industry, polymer packaging industry Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Four doctoral students Ashutos Parhi, Juhi Patel, Chandrashekhar Sonar and Saleh Al-Ghamdi and two post-doctoral research associates Kanishka Bhunia and Hongchao Zhang were trained on this project. How have the results been disseminated to communities of interest?The results were presented at the technical and project directors meeting, through Webinar and peer reviewed publications. What do you plan to do during the next reporting period to accomplish the goals?1. Design and fabricate ethylene vinyl alcohol based asymmetric polymeric structures and evaluated their performance under microwave and high pressure processing conditions. 2. Complete on going shelf-life studies with sweet potato puree and macaroni and cheese, and initiate storage studies with other recipes important to US Army Natick, NASA and food companies. 3. Develop an experimental methodology to evaluate degree of cracking of metal oxide coating on PET-based pouches subjected to sterilization processes. 4. Develop an experimental methodology to evaluate migration of metal oxide coating and oxygen absorbers from polymer pouches into food simulants. ?
Impacts
What was accomplished under these goals?
1. Conducted extensive performance evaluation of newly developed metal oxide coated polyethylene terephthalate (PET) based polymeric pouches with microwave- and pressure-assisted thermal processes. These pouches were fabricated by our industrial collaborators Toppan, Mitsubishi, Printpack and Kuraray companies. Some of these pouches also incorporated oxygen absorbers. Most of the newly developed polymer pouches were able to withstand microwave- and pressure-assisted thermal processes but their performance in terms of mechanical strength and gas barrier changes varied depending upon the process conditions. Our collaborator Bowling Green State University analyzed the microstructural properties of polymeric pouches subjected to sterilization processes. 2. We continued to collect physical, chemical and sensory data of microwave-assisted thermal sterilized sweet potato puree during storage at 35, 23 and 4°C for up to 9, 18, and 18 months, respectively. We also initiated a second shelf-life study of macaroni and cheese recipe provided by our collaborator US Army Soldier Center. The physical and chemical quality data are being collected at Washington State University while the sensory data were collected at both US Army Natick Soldier center and Washington State University. Once completed, these studies will provide understanding of oxygen sensitivity of food quality attributes including color, sensory, vitamins and bioactive compounds e.g. vitamin A, C and E, and beta carotene.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Zhang, H., Bhunia, K., Munoz, N., Li, L., Dolgovskij, M., Rasco, B., Tang, J., Sablani, S. S. 2017. Linking polymer morphology changes to barrier properties of multilayer films utilized for microwave-assisted thermal sterilized foods, Journal of Applied Polymer Science 134, DOI: 10.1002/APP.45481
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Sablani, S. S., Tang, J., Selim, F., Ratto, J. A., Froio, D., and Dolgovskij, M. 2017. Development of high oxygen-barrier multilayer polymer films for improved shelf-life of foods processed using microwave and high-pressure technologies, USDA NIFA Project Directors Meeting, Las Vegas, NV June 24
- Type:
Websites
Status:
Published
Year Published:
2017
Citation:
Sablani, S. S. 2017. Polymer packaging for advanced food processing technologies, International Society of Food Engineering, November 09
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Progress 12/15/15 to 12/14/16
Outputs
Target Audience:Polymer packaging industry, food processing industry. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three doctoral students Juhi Patel, Chandashekhar Sonar and Saleh Al-Ghamdi and two post-doctoral research associates Kanishka Bhunia and Hongchao Zhang were trained on this project. How have the results been disseminated to communities of interest?The results were presented at 2016 IFT annual meeting and through peer-reviewed publications. What do you plan to do during the next reporting period to accomplish the goals?1. Evaluate performance of newly developed polymeric structures under microwave and high hydrostatic pressure processing conditions. 2. Complete shelf-life study with sweet potato puree and initiated storage studies with other recipes important to US Army Natick, NASA and food companies.
Impacts
What was accomplished under these goals?
1. In collaboration with Kuraray America Inc., a polymer company, we designed 23 different multilayer structures based on EVOH as oxygen barrier layer. These multilayer structures use polyamide (Nylon) for mechanical strength and PET layer as a water barrier and either PP or HDPE as sealant layer. We fabricated four structures and tested them under sterilization conditions. All four structures were able to withstand thermal sterilization conditions. These structures are being analyzed for their barrier performance. 2. We initiated a shelf-life study to investigate the influence of package barrier properties on physical, chemical and sensory changes of microwave-assisted thermal sterilized sweet potato puree. Physico-chemical and sensory changes are being monitored at regular intervals during 15 months of intended storage.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Zhang, H., Bhunia, K., Kuang, P., Tang, J., Rasco, B., Mattinson, D. S. and *Sablani, S. S., 2016. Effects of oxygen and water vapor transmission rates of polymeric pouches on oxidative changes of microwave-sterilized mashed potato, Food and Bioprocess Technologies 9: 341-351
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Syamaladevi, R. M., Tang, J., Villa-Rojas, R., Sablani, S. S., Carter, B., Campbell. G., 2016. Influence of water activity on thermal resistance of microorganisms in low-moisture foods: a review, Comprehensive Reviews in Food Science and Food Safety 15: 352-370
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Syamaladevi, R. M., Tadapaneni, R., Xu, J., Villa-Rojas, R., Tang, J., Carter, B., Sablani, S. S., Marks, B., 2016. Water activity change at elevated temperatures and thermal resistance of Salmonella in all-purpose wheat flour and peanut butter, Food Research International 61: 163-170
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Tarek, A. R., Rasco, B., and *Sablani, S. S., 2016. Ultraviolet-C light sanitization of English cucumber (cucumis sativs) packaged in polyethylene film, Journal of Food Science 81: E1419-E1430
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Zhang, H., Tang, Z., Rasco, B., Tang, J., and *Sablani, S. S., 2016. Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties, Journal of Food Engineering 183: 65-73
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Shiroodi, S. G., Nesaei, S., Ovissipour, M., Al-Qadiri, H. M., Rasco, B. and Sablani, S.S. 2016. Biodegradable polymeric films incorporated with nisin: characterization and efficiency against Listeria monocytogenes, Food and Bioprocess Technologies 9: 958-969
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Bornhorst, E., Tang, J. and Sablani, S. S. 2016. Sodium chloride diffusion in low-acid foods during thermal processing and storage, Journal of Food Science 81: E1130-E1140
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Al-Qadiri, H. M., Al-Holy, M. A., Shiroodi, S. G., Ovissipour, M., Govindan, B. N., Al-Alami, N., Sablani, S. S. and Rasco, B. 2016. Effect of electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis), International Journal of Food Microbiology 231: 48-53
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Bhunia, K., Rasco, B., Ovissipour, M., Tang, J. and *Sablani, S. S. 2016. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: Criteria for package design, Journal of the Science of Food and Agriculture 97:324-332
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Bhunia, K., *Sablani, S. S., Tang, J., and Rasco, B. 2016. Non-invasive measurements of oxygen diffusion in model foods, Food Research International 89: 161-168
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Bhunia, K., Zhang, H., Liu, F., Rasco, B., Tang, J., *Sablani, S. S. 2016. Morphological changes in multilayer polymeric films induced after microwave-assisted pasteurization, Innovative Food Science and Emerging Technologies 38: 124-130
- Type:
Book Chapters
Status:
Accepted
Year Published:
2016
Citation:
Bhunia, K., Zhang, H. and Sablani, S. S. 2016. Gas Barrier Packaging, Refrence Module in Food Science, Elsevier 111. doi: http://dx.doi.org/10.1016/B978-0-08-100596-5.03219-4
- Type:
Book Chapters
Status:
Accepted
Year Published:
2016
Citation:
Sablani, S. S. and Tang, J. 2016. Packaging for Microwave Processes, In Encyclopedia of Agricultural, Food, and Biological Engineering, 7th edition, Taylor and Francis, Boca Raton, FL. Pp. 1-6 DOI: 10.1081/E-EAFE2-120053752
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2016
Citation:
Sablani, S. S. 2016. Designing polymer packaging for advanced food processing technologies, Distinguished Lecturer of the Food Packaging Division, Institute of Food Technologists, Chicago, IL July 16-19, 2016
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2016
Citation:
Bhunia, K., Sablani, S. S., Tang, J., Liu, F., and Rasco, B. 2016. Development of Advanced Multilayer Films for Microwave Assisted Pasteurization System (MAPS) Institute of Food Technologists (IFT) Annual meeting, Chicago, IL, July 16-19, 2016
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2016
Citation:
Wang, J., Tang, J., and Sablani, S. S. Kinetics of Quality Changes of Shrimp (Liptopenaeus Setiferus) During Pasteurization Institute of Food Technologists (IFT) Annual meeting, Chicago, IL, July 16-19, 2016
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2016
Citation:
Zhang, H., Sablani, S. S., Tang, J., and Rasco, B. 2016. Understanding the Barrier Properties Changes of Polymer Packages Subjected to Microwave-Assisted Thermal Sterilization Institute of Food Technologists (IFT) Annual meeting, Chicago, IL, July 16-19, 2016
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2016
Citation:
Bhunia, K., Sablani, S. S., and Tang, J. 2016. Measurement of Oxygen Diffusion in Model Foods Institute of Food Technologists (IFT) Annual meeting, Chicago, IL, July 16-19, 2016
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