CENTER OF EXCELLENCE FOR FOOD SAFETY USING MICROWAVE ENERGY

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: TERMINATED
• Funding Source: AFRI COMPETITIVE GRANT
• Reporting Frequency: Annual
• Accession No.: 1008637
• Grant No.: 2016-68003-24840
• Project No.: WNP07571
• Proposal No.: 2015-08049
• Program Code: A4131
• Project Start Date: Mar 15, 2016
• Project End Date: Mar 14, 2021
• Grant Year: 2019

Project Director
Tang, J.

Recipient Organization
WASHINGTON STATE UNIVERSITY
240 FRENCH ADMINISTRATION BLDG
PULLMAN,WA 99164-0001

Performing Department
Biological Systems Engineering

Non Technical Summary
The overallgoal ofthe Center of Excellence is to bridgeknowledge gaps and reduce technical and regulatory hurdles for the food industry, particularly small and medium sized companies, to adapt the novel technologies for the production of safe and high-quality prepackaged foods and ready-to-eat (RTE) meals. The Center activities will focus on: 1) assisting scale-up design of microwave assisted pasteurization systems (MAPS) and microwave assisted thermal sterilization (MATS) systems; 2) developing guidance and protocols for industrial implementation of the technology in compliance with regulatory food safety requirements; 3) maximizing product quality of the processed foods for consumers; 4) assessing market potential and environmental impacts; and 5) providing training to industrial personnel and next generation scientists and engineers. The Center is structured to support direct engagement among academic researchers, food industry, regulatory agencies, and consumers in addressing specific issues related to technology transfer and implementation. It will develop an effective platform to leverage support from the private industry. The industrial implementation of the novel technologies will help food companies to be in compliance with the FDA Food Safety Modernization Act (FSMA) and benefit rural communities, where most small and medium companies are located, to ensure food safety, increase job opportunities, lower energy and water-use requirements, and add value to agricultural and aquatic produce.

Animal Health Component

0%

Research Effort Categories

Basic

25%

Applied

40%

Developmental

35%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
501	5010	2020	45%
502	5010	1101	15%
502	5010	1100	15%
501	5010	3010	10%
502	5010	2000	15%

Knowledge Area
501 - New and Improved Food Processing Technologies; 502 - New and Improved Food Products;

Subject Of Investigation
5010 - Food;

Field Of Science
2020 - Engineering; 1101 - Virology; 1100 - Bacteriology; 3010 - Economics; 2000 - Chemistry;

Keywords

food safety

center of excellence

food quality

pasteurization

sterilization

technology transfer

Goals / Objectives
The goal of the"Center of Excellence" isto accelerate technology transfer of microwave based food safety technologies. The Center will leverage the resources from the government, universities, and the food industry to bridge knowledge gaps and reduce technical and regulatory hurdles for food companies, particularly small and medium sized companies, in adopting novel technologies for the production of nutritious, safe, high-quality prepackaged foods and ready-to-eat (RTE) meals, in light of the Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA). The members of center with expertise in complementary academic multi-disciplines will work closely with experts from private sectors and regulatory agencies to achieve 11 objectives: Objective1: Conduct engineering studies to optimize engineering design and assist scaling-up of MW pasteurization (MAPS) and sterilization (MATS) systems; Objective2: Develop and validate MAPS processes for selected food products for FDA FSMA compliance and develop protocols for regulatory filing; Objective3: Evaluate, improve and maximize the quality of MAPS and MATS processed food products; Objective 4: Design and develop polymeric packages for MAPS and MATS processed foods; Objective 5: Conduct accelerated storage and sensory studies for MAPS and MATS processed foods; Objective 6: Conduct economic analysis to assess the costs and benefits of adopting MAPS technology by food processing companies; Objective 7: Study energy and water usage in MATS and MAPS operations, evaluate environmental impact; Objective 8: Assist food processing companies to develop food formulations for MAPS and MATS processing, develop and validate processes, and file for FDA and USDA FSIS acceptance; Objective 9: Disseminate knowledge via short-courses, certificate programs, and web based media; Objective 10: Prepare the next generation of leaders trained in food safety technologies and implementation.

Project Methods
1) Engineering studies: WSU Engineering Team will conduct engineering studies to optimize the design of MW processing systems and assist developing industrial MAPS and MATS.A MAPS willbe re-esignedto simulate continuous industrial processes so that the design can be readily scaled-up for implementation in small and medium companies that require throughputs between 10 and 40 meals per min. As an industrial prototype, the upgraded WSU MAPS will be able to process 5-10 meals per min. The WSU engineering team will assist the 915 Lab in designing commercial MATS systems.2) Regulatory studies: Uinversity of TennesseeFood Microbiology Team will Regulatory develop effective surrogates in process validation of vrarious target food pathogens.A safety harbor approach (i.e., higher temperature and/or longer processing time) will be used when appropriate surrogates are not obtained. The Center will createprocess development and filing protocolsin consultation withSPA and FDA. Reference documents will be developed based on the already-filed and accepted MATS processes and the MAPS processes.3) Food quality studies: WSU andUS Army Natick Soldier CenterSensory and Food Chemistry Teamswill study sensory perception of reduced salt in different food matrices processed in MATS and MAPS compared to conventional thermal processing.The food recipes with preferred salt levels can be used as bench marks for food companies to develop their own products and guide our future research activities on salt reduction in other food matrices processed with MATS and MAPS. We will examine the influence of MATS and MAPS on the texture of various foods. These foods will also be evaluated by a trained sensory evaluation panel to describe the specific sensory properties. From these trained panel evaluations, specific formulations will be selected for consumer testing.4) Packaging studies: WSU Food Packaging Teamwill work with polymer packaging companies (Kuraray America Inc., Houston, TX and Printpack Inc., Atlanta, GA) to develop thin layer polymeric trays for MATS and MAPS processes. We will fabricate multilayer sheets of different thicknesses of EVOH as barrier layer protected either side with polypropylene. Evaluations ofpackage properties will be performed right after MAPS and MATS processing and at a few time points during the storage. Based on the test results, trays with optimal thickness will be identified for MAPS and MATS processes.The packaging laboratory will closely work with the consumer behavior study group of Dr. Gallardo (WSU) on consumer acceptance of new designs (e.g., transparent or semi-transparent trays) that differentiate the new products from conventionally processed foods, and nutrition/sensory group of Drs.Ross (WSU) and Yang (Natick) on package barrier properties influence on food quality and shelf life.5) Economic and consumer studies: WSU Consumer and Economic Laboratory will develop a cost of production study targeting food-processing companies investing in MAPS. We will use budgeting analysis and include capital investment needs, as well as operating and fixed costs incurred when using MAPS. We will engage with allied commercial food processing companies and MAPS engineers to have a realistic assessment of the main cost centers.We will build an Excel spreadsheet tool, where potential adopters can enter their own data and estimate likely investment and operating costs tailored to their own context.The economic experiment will be conducted at the facilities of the Food Innovation Center, Oregon State University, Portland, OR. We will test four ready-to-eat food products somewhat representative of the ready-to-eat foods at retail markets:We will recruit a sample of consumers with specific demographic profiles for each food category study. We will have consumers taste and bid for the MAPS-developed food along with its equivalent "conventionally-processed" frozen food product.Data will be analyzed using censored regression econometric models like the Tobit or the Double hurdle model.6) Technology transfer:The Center will collaborate with 915 Lab to form an Industrial MW Alliance (IMWA) to nurture early adaptors of the technologies. It will start with 25-30 food and packaging companies in year 1; and will be expanded to 50-60 by the middle of year 3. The WSU engineering team will allocate 15 weeks for scheduled use of WSU engineering laboratories and pilot-scale facilities to help food companies develop product formulations, evaluate newer packages, and process new sample products to explore product potential and assess new market opportunities. The Center will provide three one-week training short courses (Spring, Summer, and Fall) per year on WSU Pullman Campus to theoretical and hands on training of personnel from members of IMWA. We will disseminate research findings at professional meetings (such as IFT, IAFP, IMPI, and ASABE annual conferences) and peer reviewed scientific journals.7) Graduate education: Over 20graduate students and post-doctoral fellows will be educated in an interdisciplinary research environment through the proposed Center of Excellence. They will be actively involved in research projects related to engineering, food packaging, food safety, food quality including sensory and nutrition, consumer acceptance and economics.

Progress 03/15/16 to 03/14/21

Outputs
Target Audience:The target audiences of the project are research communities, the food industry, regulatory agencies (FDA, USDA FSIS), and the general public and consumers. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?In total, 21 PhD students, 4 MS students, and 1 post-doctorate were trained at Washington State Universityand the University of Tennessee in this project. Most of those students participated in technology transfer activities, e.g., bootcamps, and involved in discussions with food companies in workshops and in service work. They received awards, publishedper-reviewed journal articles as first authors or co-authors, and made poster and oral presenations at professional conferences. 18of the PhD students and 2 MS studentsgraduated and found high quality employments in companies or research universities. The job responsibilitiesmatch their training. Feedbacks fromprojectassessment suveysindicate high levels of satisfaction from those graduates, and thatthe training they received in the projectcontributed to their success in finding jobs and in their professional development. How have the results been disseminated to communities of interest?The results of project were disseminated through the following activities: A.Selected as Show Case Project on Capitol Hill: The Center Project was selected among the top 20 projects nationwide in the Inaugural University Innovation and Entrepreneurship Showcase during the 2017 Annual Meeting of Association of Public and Land-grant Universities (APLU) in Washington DC. The showcase project booths were displayed at the Capitol Hill Reception and Exhibition in the Rayburm Office House Building on Nov. 14, 2017 to highlight partnership between federal funded projects and the industries. B.Bootcamps and Training: Two 3-day boot camps were organized in 2018, as a seriesof 7 bootcamps in total, on WSU Pullman Campus. Attendees of the bootcamps came from USA, Japan, Canada and South Korea, and Singapore. The camps provided hands-on experiences on MAPS, MATS, and product evaluation. Certificates were provided to each attendee.Additional 3-day training was provided to R&D engineers from India and Australia Defense Food Center dielectric property measurements and chemical marker uses for process development in year 3 and 4, as a part of collaboration to assist the development of two R&D laboratories for MATS, one in SmartFoods, another in the Australia Department of Defense Food Laboratory/University of Tasmania. C.Webinars and Invited Lectures: Webinars and invited lectures onmicrowave applications for food safety and related subjects were given to a wide range of audiences, e.g., USDA FSIS (2020), members of International Microwave Power Institute (2021),during 2020 e-Latin Food Conference, and in seminar series forUS National Academy of Engineering Section 12 (2021). D.Peer-reviewed Publications: The Center members published over 80peer-reviewed journal papers that disseminate new knowledge and research findings related to computer simulation, process development, packaging performance,shelf-life of the processed foods, sensory and consumer acceptance of MAPS or MATS processed meals, and surrogates to validate thermal processes for control of viruses. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? This final report provides a summary of the outcomes for Objectives 1 to 8. Objective 1:WSU engineering team developed new food package carrier designs to accommodate a large range of package size and make it easy to scale upMATS and MAPS for large throughput operations. We also improved system design by modulating cavity microwave power supply using smallmicrowave generators. The new concepts were communicated to 915 Labs for design of industrial systems. The team has been granted 4 USA patents and 5 international patents over the project period. Objective 2:We supported Ameriqual Group, a military ration producer,in developing and microbiologically validating processes for four FDA filings. The processes were used to produceshelf-stablerecipes developed by NASA Johnson Space Center Food Laboratory. Studies on non-spore forming and non-pathogenic bacterial surrogates were conducted to mimic the heat-inactivation kinetic behavior of hepatitis A virus: we found thatStaphylococcus carnosusafter growth and adaptation in 4% NaCl or 20% glycerol at 42oC to be a suitable bacterial surrogate for validation of thermal control for hepatitis A virus in select foods. Hepatitis A virus has been identified as the most heat resistant virus in our early project supported by USDA AFRI No. 2011-68003-2009. Objective 3:Studies were performed using consumer and trained sensory evaluation panels on Cajun Chicken pasta meal containing different salt concentrations and processed in MATS.Addition of herbs to the Cajun Chicken pasta meal allowed for a 50% salt reduction while maintaining the same intensity of saltiness perception. The same level of salt reduction was confirmed with mashed potatoes with added herbs.Testing in older adults showed that the addition of herbs reduced the sensitivity to sodium modification. Understanding physiological factors of this population and how food matrix complexity/ ingredients interact with saltiness perception may enable the food industryto develop targeted salt-reduced products.The chemical and sensory attributes of MAPS processed meals were also evaluated.The findings indicated that, by applying microwave technology to ready-to-eat fried rice, the shelf life can be extended from 5-7 days up to 42 days when stored at 7°C.Additional studies assessed consumer liking of jambalaya processed with MAPS and stored at 2°C over a 12-weeks through a home-use-test.The results showed that the processing method (MAPS vs. control) didn't affect the liking of the measured sensory attributes. The amount consumers were willing to spend on meals ranged from $3.48-3.74 for the MAPS-jambalaya and from $3.33-3.56 for the control, similar to the price of commercially available jambalaya meals. Objective 4:In collaboration with Kuraray America Inc. we designed semi-rigid trays with reduced thickness of EVOH and PP layers. The thinner wall trays were tested for suitability with MAPS and MATS processes. The shorter processing times associated with MAPS and MATS reduced plastic materials by 25%. The thinner wall trays provided similar shelf-life when compared to commercially available semi-rigid trays. In collaboration with Toppan (Japan) and DNP (USA), we developed high gas barrier metal oxide coated flexible packaging. The new flexible pouches were able to sustain MATS processing conditions with minimal or no changes in their barrier properties. Objective 5:Accelerated shelf life testing (ASLT) was conducted at the US Natick Soldier Center on MAPS and MATS processed products in newly developed medium (for MAPS) and high (MATS) barrier flexible packaging, and thinner wall semi-rigid trays with a variety of model foods and ready to eat meals.The studies demonstrated that new high barrier packaging is a suitable alternate to foil based packaging for ready-to-eat meals for US military ration and NASA extended duration space missions. Objective 6:We conducted nationwide consumer surveys to estimate consumers' preferences for credence attributes related with MAPS and MATS ready-to-eat meals. Consumers are heterogeneous in their preferences for enhanced shelf life in refrigerated ready meals. They expect to reduce their food waste when consuming a ready meal compared to preparing the food at home. They are heterogeneous in preferences for clean labels or reduced list of ingredients in shelf stable ready meals, and the organic label in shelf stable ready meals. When disclosing the name of the technology (either MAPS or MATS); these names do not have a stark detrimental effect on the willingness to pay for the ready to eat meal. We procured access to nationwide grocery store scanner data that captureactual sales of foods including ready meals, for the period 2008-2017. For refrigerated ready meals, enhanced shelf life has a positive effect on preference, for shelf stable and frozen ready meals enhanced shelf life has a negative effect on preference. In addition, we conducted a Berry-Levinsohn-Pakes (BLP) model of demand for ready meals, including frozen, refrigerated, and shelf-life stable; and differentiating by ready-to-eat, ready-to-heat, and ready-to-cook meals. We found that consumers prefer meals that exhibit shorter meal preparation times. The datashowthat with current food preservation technologies, the offer of convenient processed goods is conducive to diets high in sugar, sodium and total fat, as they guarantee an acceptable flavor to consumers. Findings imply the need for technologies such as MAPS and MATS that would guarantee acceptable flavor without having to add "large amounts" of food additives. We conducted experiments where two ready-to-eat meal meals, one preserved by using MAPS and the other freezing, were compared vis-à-vis. A dual approach including the sensory taste testing and experimental auctions was conducted, in both the home of panelists (Home Use Test-HUT) and at the laboratory. The HUT was done at three points of storage time of both meal samples used (2, 8, and 12 weeks). Our results suggest that the panelists did not perceived major differences in the organoleptic quality of the frozen and MAPS samples. When extrinsic information was included, name of the preservation technology and environmental effects, then the organoleptic assessment had a larger effect than the extrinsic information on the willingness to pay. Objective 7:We estimated that 93-95% of the microwave power from the microwave applicators passes through purified circulation water from RO units to reach food packages, whereas, only 83-87% of microwave power passes through tap water in the MATS (120°C) and MAPS (90°C) operating at 915 MHz.The overall microwave power heating efficiency in MATS/MAPS systems to be more than 50% when using purified circulation water. Objective 8:Four process filings were submitted for production of shelf-stable foods using MATS for NASA.The WSU Engineering Team, along with thermal processing authorities of Seafood Product Association and Trident Seafood, assisted 915 Labsdevelopinga general application protocol for FDA acceptance of commercial MATS processes for the USA market.Washington State University signed exclusive license agreements to 915 Labs in for global commercialization of MATS and MAPS.Two commercial MATS systems started production of shelf-stable foods in 2019 and 2020, respectively. 915 Labs is in discussion with several food companies (including in USA) for purchase of commercial MATS and MAPS systems.

Publications

• Type: Journal Articles Status: Published Year Published: 2021 Citation: Qu, Z., Tang, Z., Liu, F., Sablani, S.S., Ross, C.F., Sankaran, S., Tang, J., Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization, Food Control, 124, 107936, https://doi.org/10.1016/j.foodcont.2021.107936.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Hong, Y.K., Stanley R., Tang, J., Bui, L., Ghandi, A., Effect of electric field distribution on the heating uniformity of a model ready-to-eat meal in microwave-assisted thermal sterilization using the FDTD method, Foods, 10, 311, https://doi.org/10.3390/foods10020311.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Hong, Y.K., Liu, F., Tang, Z., Pedrow, P.D., Sablani, S.S., Yang, R., Tang, J., A simplified approach to assist process development for microwave assisted pasteurization of packaged food products. Innovative Food Science& Emerging Technologies, 68, 102628 https://doi.org/10.1016/j.ifset.2021.102628.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Inanoglu, S., Barbosa-Canovas, G.V., Patel, J., Zhu, M.J., Sablani, S.S., Liu, F., Tang, Z., Tang, J. Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans, J. Food Eng., 288. https://doi.org/10.1016/j.jfoodeng.2020.110162.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Al-Ghamdi, S., Parhi, A., Sonar, C. R., Dolgovskij, M., Rasco, B., Tang, J. and *Sablani, S. S. Designing thinner wall ethylene-vinyl alcohol copolymer and polypropylene-based semi-rigid trays for microwave-assisted thermal sterilization and pasteurization processes, Food Packaging and Shelf Life 26: 100566 https://doi.org/10.1016/j.fpsl.2020.100566
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Patel, J., Sonar, C. R., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J. and *Sablani, S. S. Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta, LWT  Food Science and Technology 136: 110287 https://doi.org/10.1016/j.lwt.2020.110287
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Sonar, C. R., Al-Ghamdi, S., Marti, F., Tang, J. and *Sablani, S. S. Performance evaluation of biobased/biodegradable films for in-package thermal pasteurization, Innovative Food Science and Emerging Technologies 66: 102485 https://doi.org/10.1016/j.ifset.2020.102485
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Parhi, A., Tang, J., and *Sablani, S. S. Functionality of ultra-high barrier metal oxide-coated polymer films for in-package, thermally sterilized food products, Food Packaging and Shelf-Life 25: 100514 https://doi.org/10.1016/j.fpsl.2020.100514
• 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. 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: Published Year Published: 2020 Citation: Al-Ghamdi, S., Sonar, C. R., Patel, J., Al-Bahr, Z., and *Sablani, S. S. 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. Investigating thermal and storage stability of vitamins in pasteurized mashed potatoes packed in barrier packaging films, Food Packaging and Shelf-Life 24: 100486
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Montero, M., Sablani, S., Tang, J., and Ross, C.F. Characterization of the sensory, physical, chemical, and microbial quality of microwave-assisted thermally pasteurized fried rice during storage. Journal of Food Science. https://doi.org/10.1111/1750-3841.15384
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Barnett, S.M., Tang, J., Sablani, S. and Ross, C.F. The potential for microwave processing technology and the ideal profile method to aid in salt reduction. Journal of Food Science. doi.org/10.1111/1750-3841.15034
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Grant, K. R., R.K. Gallardo, and J.J. McCluskey. Consumer Preferences for Foods with Clean Labels and New Processing Technologies. Agribusiness An International Journal, 21: 1-18. https://doi.org/10.1002/agr.21705
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Uddin, A. and R.K. Gallardo.Consumers Willingness to Pay for Organic, Clean Label, and Processed with a New Food Technology: An Application to Ready Meals. International Food and Agribusiness Management Review, 24(3): 1-18.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Grant, K. R., R.K. Gallardo, and J.J. McCluskey. Factors Influencing Consumers Expected Food Waste. Journal of Food Distribution Research, 51(3): 41-62.
• Type: Journal Articles Status: Accepted Year Published: 2021 Citation: Garrido, D., R.K. Gallardo, C.F. Ross, M.L. Montero, and J. Tang. The Effect of Intrinsic and Extrinsic Quality on the Willingness to Pay for a Convenient Meal: A Combination of Home-Use-Test with Online Auctions.
• Type: Journal Articles Status: Accepted Year Published: 2021 Citation: Garrido, D., R.K. Gallardo, C.F. Ross, M.L. Montero, and J. Tang. Does the Order of Presentation of Extrinsic and Intrinsic Quality Attributes Matter when Eliciting Willingness to Pay? Forthcoming.
• Type: Journal Articles Status: Submitted Year Published: 2021 Citation: Montero, M.L., Garrido, D., Gallardo, K. and Ross, C.F. Consumer acceptance of a ready-to-eat meal during storage as evaluated with a home-use test. Submitted to Foods.
• Type: Journal Articles Status: Submitted Year Published: 2021 Citation: Garrido, D. and R.K. Gallardo. Are Improvements in Convenience Good Enough for Consumers to Accept New Food Processing Technologies
• Type: Journal Articles Status: Submitted Year Published: 2020 Citation: Zhang, Q. and R.K. Gallardo. Measuring Consumers Demand for Convenience and Nutrition Attributes: An Application to Ready Meals.
• Type: Journal Articles Status: Submitted Year Published: 2021 Citation: Zhang, Q. and R.K. Gallardo. Factors Impacting U.S. Households Demand for Convenience Foods.
• Type: Journal Articles Status: Accepted Year Published: 2021 Citation: Ailavadi S, Morgan MT, DSouza DH. Aichi virus inactivation by heat in 2-ml glass vials. J Food Science.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Patwardhan M, Morgan MT, Dia V, D'Souza DH. Heat sensitization of hepatitis A virus and Tulane virus using grape seed extract, gingerol and curcumin. Food Microbiol. 2020; 90: 103461. doi:10.1016/j.fm.2020.103461.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Ailavadi S, Davidson PM, Morgan MT, and D'Souza DH. Thermal Inactivation Kinetics of Tulane Virus in Cell-Culture Medium and Spinach. J Food Sci. Mar;84(3):557-563.

Progress 03/15/19 to 03/14/20

Outputs
Target Audience:The food industry (in particular small and midium size food companies), food supply chain companies, equipment companies, research community, regulatory agencies, and general public. Changes/Problems:None What opportunities for training and professional development has the project provided?18 PhD students were trained on the project and 10 researchers assisted in the project's goals during the 4th year. How have the results been disseminated to communities of interest?Members and the affiliated graduate students of the Center published 17 peer review articles and made 18 invited presentations and keynote speeches. WSU team provided a training to a food engineer/scientist from a food companyin a four days' training program on model food development, heating pattern analysis, dielectric property determination, and kinetic heating cell stidies. WSU team provided services to two food companies in developing MAPS processing for their food products and evaluating food qualities processed by MAPS in a one-week contract working program, during which a scientist from Incredible Foods Inc. was trained on the MAPS processing development. The companies names are not provided here to maintain confidentiality of the work. What do you plan to do during the next reporting period to accomplish the goals?Wthin the past four years,80-90% of the projecthas already been accomplished by all members of the group. The12 PhD and 4 MS recruited to the program and supported by this grant and matching commitments from WSU require a minimal additional two semesters to complete their dissertation or thesis research. In particular, due to delay in paperwork processing and completion of fund transfers/receipt, andstudent recruitment was delayed by the University of Tennessee. The project has received permission from USDA NIFA Program for one year No-Cost Extension (NCE) for the students to completedegree requirements and for the PIs tocompleteresearch objectives.

Impacts
What was accomplished under these goals? The Center of Excellence has made significant progresses over the reported period in advancing solutions for ready-to-eat meals, specifically in regulatory filing, engineering, packaging, microbial safety, technology transfer, and graduate education. Regulatory filing: the WSU Engineering Team has completed process validations for NASA Space Program and supported filing of MATS processes to FDA for four food products through AmeriQual (IN). Technology transfer: WSU Commercialization Office has completed a 2 yr negotiation and signed a license agreement with 915 Labs (CO)on Nov. 12, 2019. This marks a major milestone for global commercialization of MAPS technology. WSU Engineering Team engaged in several rounds of discussion with 915 Labs and have defined the design parameters for a 60 meal/min MAPS system to be built in 2021. WSU Engineering Team received one new patent "Microwave Sterilization or Pasteurization Transport Carriers and System" granted by US Patent Office on May 8, 2019.Three international patents related to MATS and MAPSweregranted by patent offices ofChina, Japan and EU between August 2020 and March 2021. Novel packaging solutions: The WSU packaging team, along with collaborating polymer companies and the US Army Natick research facility, designed and tested thinner wall semi-rigid trays for MATS and MAPS applications. Based on the performance of first batch of trays, the team further refined the tray design and fabricated second batch of trays incorporated with oxygen scavenging agents. Food safety: University of Tennessee Food Microbiology team continued to evaluate increased heat resistance of bacterial surrogates to mimic the behavior of hepatitis A virus for process validation and also the heat inactivation of hepatitis A virus in pasta salad and macaroni and cheese. Sensory and consumer studies: The WSU sensory research team has completed several nutrition and sensory studies and concluded that when using MATS processing, salt can be reduced by 50% with the addition of herbs. Consumer studies proved that consumers are heterogeneous in their preferences for increased shelf life. In general consumers are willing to pay a premium for refrigerated MAPS ready-to-eat meal with the potential of reducing food waste, shelf-stable MATS ready-to-eat products with a clean label, and processed under organic methods.Project evaluation: Project evaluation, conducted by PIs of NCSUwas madeon the achievement of various research, education and technology outreach objectives. Results indicate that the project is having a positive impact on student educational outcomes and career goals, is impacting the work of other scholars in the field, and is likely to be adopted by industry as the technology matures. Thepreliminary team science and citation based bibliometric results indicate that the results of this project are impacting the work of other scholars and practitioners in the field. We expect this impact to grow as time goes on and will update this analysis at the end of the award period.

Publications

• Type: Journal Articles Status: Published Year Published: 2019 Citation: Qiu, L., Zhang, M., Tang, J., Adhikari, B., and Cao, P. 2019. Innovative technologies for producing and preserving intermediate moisture foods: review. Food Research International 116:90-102.
• 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: Wang, J., Tang, J., Park, J. W., Rasco, B., Tang, Z., and Qu, Z. 2019. Thermal gelation of pacific whiting surimi in microwave assisted pasteurization. J. Food Engineering 258:18-26.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Jain, D., Tang, J., Pedrow, P., Tang, Z., Sablani, S., and Hong, Y. 2019. Effect of changes in salt content and food thickness on electromagnetic heating of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity. Food Research International 119:584-595.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Mu�oz, N., Sonar, C. R., Bhunia, K., Tang, J., Barbosa-C�novas, G. V., and Sablani, S. S. 2019. Use of protective culture to control the growth of Listeria monocytogenes and Salmonella typhimurium in ready-to-eat cook-chill products. Food Control 102:81-86.
• 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: Mu�oz, N., Sonar, C. R., Bhunia, K., Tang, J., Barbosa-C�novas, G. V., and Sablani, S. S. 2019. Use of protective culture to control the growth of Listeria monocytogenes and Salmonella Typhimurium in ready-to-eat cook-chill products. Food Control 102:81-86.
• 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: Barnett, S. M., Sablani, S. S., Tang, J., and Ross, C. F. 2019. Utilizing herbs and microwave?assisted thermal sterilization to enhance saltiness perception in a chicken pasta meal. J. Food Sci.84(8):2313-2324. https://doi.org/10.1111/1750-3841.14736
• Type: Websites Status: Published Year Published: 2019 Citation: Grant, K., Gallardo, R. K., and McCluskey, J. J. 2019. Are Consumers Willing to Pay to Reduce Food Waste? Choices. Quarter 1. Available online: http://www.choicesmagazine.org/choices-magazine/theme-articles/examining-food-loss-and-food-waste-in-the-united-states/are-consumers-willing-to-pay-to-reduce-food-waste.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Barnett, S. M., Diako, C., and Ross, C. F. 2019. From Abstract to Recognizable: Modeling Tendencies of a Basic Salt Solution and a Tomato Soup Based on Affective Reactions. Journal of Sensory Studies. doi.org/10.1111/joss.12510.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Barnett, S. M., Diako, C., and Ross, C. F. 2019. Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology. Journal of Food Science. 84 (2):327-338. DOI: 10.1111/1750-3841.14440.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Barnett, S. M., Tang, J., Sablani, S., and Ross, C. F. 2020. The Potential for Microwave Processing Technology and the Ideal Profile Method to Aid in Salt Reduction. Journal of Food Science. 85 (3):600-610. doi.org/10.1111/1750-3841.15034.
• Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Montero, M., Sablani, S., Tang, J., and Ross, C. F. 2020. Characterization of the sensory, physical, chemical, and microbial quality of microwave-assisted thermally pasteurized fried rice during storage. International Journal of Food Science.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Ailavadi, S, Davidson, P. M., Morgan, M. T., and D'Souza, D. H. 2019. Thermal Inactivation Kinetics of Tulane Virus in Cell-Culture Medium and Spinach. J Food Sci. 84(3):557-563.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Patwardhan, M., Morgan, M. T., Dia, V., and D'Souza, D. H. 2020. Heat sensitization of hepatitis A virus and Tulane virus using grape seed extract, gingerol and curcumin. Food Microbiol. 90: 103461. doi:10.1016/j.fm.2020.103461.
• Type: Other Status: Published Year Published: 2019 Citation: Tang, J. 2019. Microwave Assisted Thermal Processing for Ready-to-Eat Meals (invited talk, 30 mins). Australia Defense Lab, Sept. 19.
• Type: Other Status: Published Year Published: 2019 Citation: Tang, J. 2019. Pathogen Control in Ready-to-Eat Meals (invited talk, 30 min). University of Tasmania, Sept. 20.
• Type: Other Status: Published Year Published: 2019 Citation: Tang, J. 2019. Control viral and bacterial pathogens in ready-to-eat meals using MAPS. ICEF 13, Melbourne, Sept 23.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Sonar, C. R., Parhi, A., Rasco, B., Tang, J., and Sablani, S. S. 2019. Vitamins stability in thermally pasteurized mashed potato: Influence of process, encapsulation, and package oxygen transmission rate. American Society of Agricultural and Biological Engineers, Boston, MA. July 07-10.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Sonar, C. R., Rasco, B., Tang, J., and Sablani, S. S. 2019. Package oxygen barrier influence on the stability of natural color pigments in thermally pasteurized vegetable purees. Institute of Food Technologists, New Orleans, LA, June 2-5.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Parhi, A., Rasco, B., Tang, J. and Sablani, S. S. 2019. Performance evaluation of metal oxide coated multilayered polymeric films intended for in-package thermal sterilization processes. Institute of Food Technologists, New Orleans, LA, June 2-5.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Tang, J. and Sablani, S. S. 2019 High gas-barrier polymer packaging for advanced food processing technologies. Dr. Juming Tang on behalf of Dr Sablani, ICEF, Melbourne, Sept. 25.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Grant, K., Gallardo, R. K., McCluskey, J. 2019. Measuring Consumer Preference for Clean Label in Processed Foods. Annual Meetings of the Agricultural and Applied Economics Association. Atlanta, GA. July 22-23.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Garrido, D. and Gallardo, R. K. 2019. The Role of Environmental and Technological Information on Food Choices: Insights from the Combination of In-home Sensory Evaluations and On-line Auctions. Annual Meetings of the Agricultural and Applied Economics Association. Atlanta, GA. July 22-23.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Barnett, S., Diako, C., and Ross, C. F. June 2019. The Ideal Profile Method: Application to Mashed Potatoes with Different Salt Contents and Added Flavors. Institute of Food Technologists Annual Meeting. New Orleans, LA. (Awarded first place in IFT Sensory and Consumer Sciences Graduate Student Research Poster). Competition
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Montero, M., Sablani, S., Tang, J., and Ross, C. F. June 2019. Sensory attributes of fried rice processed with microwave assisted pasteurization (MAPS) during storage. Institute of Food Technologists Annual Meeting. New Orleans, LA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Montero, M., Sablani, S., Tang, J., and Ross, C. F. July 2019. Sensory attributes of fried rice processed with microwave assisted pasteurization (MAPS) during storage. IEEE Women-In-Engineering (WIE) International Leadership Summit. Richland, WA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Garrido, D. and R.K. Gallardo. 2019. Consumer Studies and Economic Analysis. Food Technology Annual Conference for USDA NIFA AFRI Grantees. Lexington, KY. July 20, 2019.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Patwardhan, M. P. and D'Souza, D. H. 2019. Thermal resistance of Staphylococcus carnosus CS 299 and CS 300 as potential hepatitis A virus surrogates after growth at 42oC and pH 6. IFT Annual Meeting; New Orleans, Louisiana, E-Poster, June 3 to 5.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Patwardhan, M. and DSouza, D. H. 2019. Growth Temperature and Salt Affect Thermal Resistance of Potential Hepatitis A Virus Surrogates Staphylococcus carnosus CS 299 and CS 300. IAFP Annual Meeting. Louisville, KY, July 8 to July 11.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Patwardhan, M. P., Morgan, M. T., Dia, V., and DSouza, D. H. 2019. Heat-sensitization of Tulane virus by curcumin, gingerol and grape seed extract. Calicivirus 2019 (7th International Calicivirus Conference). Sydney, Australia, October 13 to 18.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: DSouza, D. H. 2019. Annual Progress Report, Oral Presentationon Heat inactivation kinetics of bacterial surrogates of hepatitis A virus. Food Technology Annual Conference for USDA NIFA AFRI Annual Grantees Mtg. for CAP projects. Lexington, KY, July 20.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Gray, D. O. 2019. Scholarly assessment of large scholarly collaborations: Measure of effectiveness and impact. As part of ILSI-sponsored panel Managing Large Multidisciplinary Multi-Institutional Food Safety Projects  Effectively, Impactfully and with Integrity held at the 2019 IAFP Conference. Louisville, KY, July 20.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2020 Citation: Bowman, A. and DSouza, D. H. 2020. Growth of Staphylococcus carnosus CS 300 with 5% NaCl and 20% glycerol at 42oC for use as a hepatitis A virus surrogate. Accepted as E-poster presentation. July 12, 2020, IFT on-line.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2020 Citation: Bowman, A. and DSouza, D. H. 2020. Process Validation of Hepatitis A Virus Inactivation in Spinach Using Staphylococcus carnosus CS 300 Grown with 20% Glycerol at 42oC. Poster Presentation, Scheduled for August 3rd in Cleveland, Ohio, IAFP 2020.
• Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Garrido, D. and Gallardo, R. K. 2020. Are Improvements in Convenience Good Enough for Consumers to Accept New Food Processing Technologies.
• Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Grant, K.R., Gallardo, R. K., and McCluskey, J. J. 2020. Consumer Preferences for Foods with Clean Labels and New Processing Technologies.
• Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Grant, K.R., Gallardo, R. K., and McCluskey, J. J. 2020. Waste Not, Want Not: Consumers Perceptions of Food Waste and Willingness to Pay to Avoid It.
• Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Zhang, Q. and Gallardo, R. K. 2020. Measuring Consumers Demand for Convenient Foods: An Application to Ready-to-Eat Meals Using Grocery Store Scanner Data.

Progress 03/15/18 to 03/14/19

Outputs
Target Audience:Research Community, food companies (in particular small and medium size food companies that are in need of advanced technologies for food safety while providing high-quality ready-to-eat meal to the general public), regulatory agencies, and the general public. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Outreach and Workforce Development Company Visits to WSU Engineering Laboratory As efforts continued in the area of workforce development, year three was a very busy time for company visits, workshops, and continued outreach to the food industry worldwide. The team at Washington State University hosted over 20 companies and academic representatives interested in the application of MATS & MAPS. These visits set the groundwork for future collaborations and contract work assignments. Visits from the United States included the Defense Logistics Agency (Philadelphia, PA), 915 Labs (Centennial, CO), the WSU Medical School (Spokane, WA), and various other confidential companies. International visitors from Toyo Seikan (Japan) and TATA (India) also visited WSU to explore the applications of microwave food processing technology on a commercial scale. Microwave Technology Boot Camps In 2018, two Microwave Technology Boot Camps were held at the WSU Engineering Labs (May 15-17, 2018 & May 21-23, 2018). These workshops were the 6thand 7thworkshops, respectively, offered by the Washington State University microwave research team. The first boot camp trained 20 participants from a variety of industries from around the world in locations such as Seattle, Japan, Canada, and South Korea. The second Boot Camp hosted a delegation from the Singapore Government and included trainees from government, regulatory, academia, and the food industry. Feedback from the workshops was again, very positive, and served as a way for companies and academia to be exposed to the technology before pursuing it further. After the Boot Camp, the Singapore delegation began work with licensee 915 Labs to purchase a MATS-B machine for installation in Singapore. CAPS Project Meeting: served MATS and MAPS meals to attendees On August 14th& 15th, 2018, a collaborative effort was undertaken to produce MATS and MAPS meals for the USDA NIFA CAPS Annual Project Meeting hosted at the US Army Natick Soldier Center (Natick, MA). Students and staff members from the WSU team prepared over 100 trays of MAPS meals (fried rice, jambalaya, and white rice) and MATS meals (Creamy Cajun Chicken Pasta). The meals were then shipped to the US Army Natick Soldier Center. During the meeting, the MATS and MAPS meals, along with a retort Meal Ready to Eat (MRE) were served to over 60 participants. After the meeting, a survey was conducted to gauge the response that attendees had toward the meals that were served. The survey consisted of multiple questions and had a 49% response rate. From the results, it was shown that the first impression (i.e., appearance and aroma) of the meals to the panelists, and the microwave-processed samples scored higher. Conclusions of the survey include respondents liking the MATS & MAPS processed items better than the retorted MRE. Of all items present, Jambalaya was the most liked item. MATS & MAPS processed items compared favorably to traditionally retorted foods and the MRE compared slightly less favorably than traditional retort. Finally, given the option to buy a product, respondents were most likely to purchase the fried rice. Commercial MAPS Design Consultation with 915 Labs Continued collaboration between the WSU team and licensee 915 Labs strengthened during this year's period of work. Representatives from 915 Labs made numerous trips to WSU for design consultation and discussions regarding the design and commercialization of the MAPS machine. Plans to manufacture the first commercial MAPS machine by next year are underway. A joint meeting between 915 Labs, Hinds-Bock (Seattle, WA - food processing equipment manufacturing company), and WSU occurred to collaborate on MAPS design ideas. Supporting Patent Filings by WSU Engineering Team US Patent, Microwave Sterilization or Pasteurization, (No. US 2018/0220682 A1) was published on August 9, 2018 and subsequently licensed to 915 Labs. The patent was also filed in 11 countries, including China, Japan, Australia, among others for worldwide IP protection. Graduate Student Education and Research Associate Training The project has continued to provide support and training for over 20 graduate students. In the upcoming year, 17 PhD students will be trained under the grant and contribute to its goals. The program evaluation section above includes a summary of the positive feedback provided by the students to a feedback survey. The section below - Training - lists all current graduate students, research associates, and technical staff that contribute to the project. The table includes a summary of each person's advisor, contributions, and period of work. Graduates from the program continue to be successful in various areas of academia and industry, both in the United States and locations worldwide. Academic positions at the University of Maryland in the United States as well as the Indian Instate of Technology and Massey University abroad. Industry positions have been obtained in the United States at the USDA ARS (Beltsville, MD), Chew Innovation (Boston, MA), Campbell's Soup (Camden, NJ), McCormick (Baltimore, MD), and Sanderson Farms Chicken (Greenville, NC). How have the results been disseminated to communities of interest?Peer Reviewed Publications In the past year, 15 peer reviewed publications have been published by members of the group. Topic range from model food development, property measurement, packaging related studies, food and nutrition studies, and bacteria and virus investigations. As the project moves into its third year, numerous additional publications are expected to be published. Invited Presentations and Keynote Speeches Over the past year, 19 keynote speeches or invited presentations were given by Principal Investigators as well as graduate students from the group. Topics ranged from bacteria and virus research, consumer studies relating to microwave processed food, and the impact of MATS and MAPS on the food industry. Presentations were given across the United States as well as abroad. What do you plan to do during the next reporting period to accomplish the goals?Dr. Tang Work on the 4-cavity MAPS machine to make it fully continuous as to mimic an industrial system will continue. We will determine best processing schedules for continuous operation and engineering activities to update the system so that it will be able to handle continuous operation. Best pattern layouts for the various tray and pouch designs of the Tang-Cage metal carrier were completed. Future packaging configurations will be added as needed with input from industry. Computer simulation models will be developed for each use case. Validation by simulation will enable quicker and more cost effective product schedule determination. Close collaboration with 915 Labs in the commercialization of both MATS and MAPS will continue. Outstanding orders for industrial MATS-B and MATS-30 systems to a variety of customers will be filled. A commercial MAPS machines for a launch customer in Seattle, WA will be built and WSU will lend its expertise in the engineering design phase of these machines. An 8thmicrowave technology boot camp is already scheduled and filling up for spring 2019. WSU will also continue to work closely with 915 Labs in the training of industry personnel who have purchased commercial microwave units.Training for at least one industrial partner is already schedule for early 2019. With the WSU Medical School, we also plan to begin formulating a plan to address health concerns through the use of extended-shelf-life, ready-to-eat meals. A "Food for Health" initiative will pair MATS and MAPS processed meals with research in the areas of high blood pressure, special diet needs, and other health related concerns through the WSU medical school research program. It is anticipated the through these ideas, extended shelf-life MATS and MAPS meals could be used to address some of these health concerns. Dr. Sablani The packaging team will continue the development and evaluation of EVOH and PP based trays. we will vary the thickness of individual EVOH and PP layers and will fabricate symmetric and asymmetric structures to minimize the water content in EVOH layer to maximize its oxygen barrier property. We will use newly developed retort grade EVOH resin to maximize the gas barrier performance of trays. We hope to reduce the amount plastic material currently being used in the trays by 15-25%. With the US Army Natick Soldier Center, we will also fabricate EVOH-based multilayer films an evaluate their suitability for microwave processes. We will continue to evaluate oxygen sensitivity of thermally sterilized and pasteurized foods. This study will evaluate oxygen sensitivity of various color pigments including anthocyanin, beta-carotene, betalain, and chlorophyll. The oxygen environment in the package will be modulated by using packaging films with different oxygen barrier properties. The stability of several oxygen sensitive vitamins including A, C and E will also be studied. The findings from this research will guide food industry to identify appropriate barrier packaging for a given recipe to obtained maximum shelf-life. The results will also direct polymer companies in development of suitable barrier packaging. Dr. Ross Deeper investigation into the role of salt in processed foods and as well as evaluate the sensory, nutritional and physical properties associated with microwave processed foods will occur. We will continue to examine the influence of salt concentration on sensory perception, using both trained and consumer panels to investigate liking of the reduced salt meals.A study will occur in to directly be able to compare retort and MATS in salt reduction of mashed potatoes with added flavors. Stovetop preparations, sensory evaluation, electronic tongue analysis, and GC-MS-SPME have already been completed to narrow down the meals to have thermally processed for the investigation of MATS potential for salt reduction. The effect of thermal processing of MATS and MAPS on the nutritional, physico-chemical and sensory characteristics of ready to eat meals (MRE) for different target groups will occur.We will investigate the stability of polyunsaturated fatty acids in a model food system processed with MATS, with experiments seeking to understand the role of lipid oxidation in MATS foods. We will also examine the influence of MATS on the physicochemical and sensory characteristics of fortified meals developed for different target groups. We will study how MATS can be used to influence properties of meals developed for a variety of target groups. Dr. Gallardo We will ensure the conduction of a sensory taste test along with an experimental auction to elicit preference and willingness to pay for two identical meals, jambalaya, one prepared by freezing and the other by microwave pasteurization. The experiment will consist on two parts, where in the first a sample of 50 participants will be given two samples of each meal and request to evaluate/taste each sample at home. Then participants are requested to respond to an online questionnaire, where they are required to submit online bids for each sample. This home-use-test will be conducted at three points in time, at week 1, week 8 and week 16 after preparation. The second part will consist on conducting the sensory taste test and experimental auction in the Food Sensory Lab - WSU facilities, at week 16 only. 120 participants will be recruited and will be requested to evaluate/taste the two above mentioned samples, respond to a questionnaire and submit bids reflecting their true willingness to pay for each sample. We seek to assess if consumers assess any sensory difference between the status quo and the microwave pasteurization preparation. In addition, we will measure if differences detected could be translated into a willingness to pay price premiums for their preferred meal sample. Dr. Yang Work for the upcoming year will consist of finishing up the packaging studies of garlic mashed potato storage test and choose the adequate packaging pouches for MATS products.Also, product evaluation of MATS/MAPS samples that WSU plans to submit will be conducted. Dr. D'Souza Efforts will continue in the development and validation of MAPS processes. Ensuring food safety and inactivation of viral and bacterial pathogens, specificallyS. carnosusCS 300, which has utilized as a surrogate microorganism will take place. This organism will continue to be studied to compare its behavior toS. carnosusCS 299 for suitability and determination if it better mimics the heat inactivation behavior of hepatitis A virus. Studies are on-going on increasing the resistance by growth at lower pH of 6 and also growth in 4% NaCl. This surrogate may then be applied to select food products.In addition, the decreased heat inactivation of hepatitis A virus in the presence of curcumin is also being studied. Dr. Gray The evaluation effort will begin to focus extensively on output/outcome evaluation during year 4.Efforts in these areas will use more structured and quantitative methods (e.g., questionnaire, bibliometric and patent analyses) and will assess the extent to which the outcomes specified in our logic model have been produced. Primary data will be collected from significant stakeholder groups including firms considering participating in our MWIA or MATS and MAPS licensees. For instance, we will assess whether we have been able to increase FDA filings and acceptance, feedback from firms that have installed MAPS systems in plants, gotten acceptance of developed packaging materials, followed through on use of new formulations or if individuals attending our courses or receiving our materials have gained new knowledge and/or changed their workplace behavior (new product concepts or work with pilot facilities). Feedback will also be collected from faculty about technology transfer interactions and graduate students, post docs, and alumni about training experiences and career outcomes.

Impacts
What was accomplished under these goals? Metal carrier design and testing to improve heating uniformity Testing of the metal carriers for improved heating uniformity in the MAPS system, including capacity for 10.5 oz., 16oz., and 6lb. trays as well as 8oz. and 3.5lb pouches was completed. The simulated heating patterns presented similar results with experimental validations. We fabricated the metal shields for both 10-oz tray and 8-oz pouch carriers using the optimized designs and compared the results with model food systems. The stainless steel carrier designs have been used extensively for graduate research projects and industry related work as discussed in the following sections. Improving Performance of WSU MAPS The four microwave cavity installation was completed including calibration and testing of the new generators. A reverse osmosis water system is now installed to provide circulation water for MAPS which should sharply reduce losses of microwave energy to the water, increasing the heating rate of the food by up to 50%. Validation of MATS Processes for NASA Food Products Work with the AmeriQual Group and the NASA Food Program developed MATS processes of four food products for NASA's space missions. We were responsible for determining heating patterns and cold spots for the MATS processes, for determining D & Z values of surrogates, and the design of microbial validation tests. The MATS process of on product was submitted to the FDA for filing on Nov 14, 2018. Contract Work and Outreach with Industrial Partners Numerous visitors from over 10 different companies visited WSU for informational tours of the pilot-scale facilities and research presentations to help aid in technology transfer of microwave processing technologies. Numerous companies contracted with WSU in the development of processing schedules and recipes for MATS and MAPS products. Many companies returned, or plan to return to WSU to engage in pilot-scale testing activities or to pursue commercial applications of the technology. Collaborative Processing Project among WSU PIs A collaborative project among 4 WSU PIs was conducted. 180 trays were processed in the MAPS and will be compared against frozen samples to gain sensory and consumer insights between the two samples. The goal of this work is to determine how sensory and consumer perceptions translate to food safety. Packaging Studies EVOH and PP based new trays were developed aimed at reducing the use of plastic material in the trays by reducing the thickness of individual layers and creating asymmetrical structures. Five new trays were designed and fabricated and tested with pasteurization and sterilization treatments. Accelerated shelf life storage is also being done. Sensory Evaluation - WSU The year 1 time point sensory panel was conducted on Cajun Chicken Pasta meals showing that salt could be reduced by 50%. A consumer panel was also run to investigate acceptance of the reduced salt meals with results showing that salt could be reduced by 50% while still maintaining consumer acceptance. We determined the relevant sensory changes in RTE-fried rice processed with MAPS and stored at 7?C up to six weeks.Results showed that rice type significantly influenced some of the sensory attributes, mainly the appearance of egg and green onion, as well as texture. Results also showed that storage time had a significant effect on all sensory modalities. Sensory Evaluation - Natick Three novel packaging pouches and one MRE retort pouch containing a garlic mashed potato sample were MATS processed. Storage studies are on-going and are scheduled to be completed in February 2019. Consumer Acceptance Studies Results from a survey focusing on Increased shelf-life for refrigerated pasteurized ready-to-eat meals suggest that an increased shelf-life is not relevant for refrigerated RTE when the information about technology is not disclosed or it is known. When the information about technology is not known, and shelf-life is the only attribute in consideration, four distinct groups were found. Findings from this study can help to design strategies that will lessen the negative perceptions that consumers have about novel agri-food technologies. Results from a survey focusing on reduced food waste via the consumption of refrigerated ready to eat meals showed that consumers are willing to pay for reduced food waste and they are willing to pay for a product with a few more days of shelf life. Results from a survey focusing on clean label for shelf stable sterilized ready-to-eat meals showed that consumers are willing to pay more for a cleaner label as opposed to the label that is not as clean Results from a survey focusing on organic shelf stable sterilized ready-to-eat meals indicate that respondents are willing to pay for a shorter list of ingredients for a shelf stable organic product. Grocery store scanner data study was used to find that past purchases have a positive effect on both the probability of purchasing refrigerated ready-to-eat meals and its purchasing amount. It was also found that refrigerated entrees purchase decision have similar feature. Findings signal that refrigerated ready to eat meals and -in general- refrigerated entrees meals purchases could follow a habit strategy, that is, previous experiences do impact future purchases. Bacterial Surrogate Research Heat inactivation studies of bacterial surrogates of hepatitis A virus with increased heat resistance to determine if they can mimic the behavior of hepatitis A virus were done.Staphylococcus carnosusCS 300 was a strain obtained and studied for comparison to the heat inactivation ofStaphylococcus carnosusCS 299. Studies are on-going towards increasing their heat-resistance before application to food matrices. Program Evaluation Primary data collection feedback activities were completed on two project activities during the past year: training of graduate students and MATS and MAPS Boot Camps. A graduate student feedback survey was administered to students participating in the project to assess their training experiences and its impact on their knowledge, skills, and career preparedness. Results showed that respondents were satisfied with their training experience and students reported participating in a variety of training experiences under the grant.They were most satisfied with their training in food safety, food processing, microwave technology, and opportunities to collaborate with other faculty and students. Greatest impacts occurred on their ability to work as a member of a multidisciplinary team, their understanding of the role of research in the industrial commercialization process, their understanding of industrial food processing practices, and their opportunities to present their research. The majority of students said they hoped to have a career in industrial food science and engineering upon graduation, and 100% said they felt prepared or very prepared for a career in food science. Results indicated an opportunity to improve training in food quality and increasing opportunities for student to interact with industry and government. A feedback survey was also conducted with participants at two Boot Camps. Based on participant response to the survey, it is clear that the Boot Camp was an overwhelmingly positive experience and is likely to aid in the technology transfer process for MATS and MAPS technologies. Most participants reported that they learned a lot about MATS & MAPS by attending the boot camp. After having the opportunity for hands on food processing using the MATS system, at least 83% of respondents rated the MATS & MAPS processed products as higher or much higher quality that traditionally processed foods. Based on this experience, at least 86% of respondents indicated that they were likely or very likely to explore the use of MATS & MAPS technology in the future.

Publications

• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Poster Presentation ⿿ Dr. Shyam Sablani; September 9, 2018 ⿿ September 12, 2018 CoFE 2018; Minneapolis, MN Conference of Food Engineering 2018 Annual Meeting Poster Title: ⿿Influence of packaging film gas barrier properties and storage temperature on the physicochemical quality of thermally pasteurized carrot puree⿝ Authors: Chandrashekhar R Sonar, Carolina Servantes Paccola, Saleh Al-Ghamdi, Barbara Rasco, Juming Tang, Shyam S Sablani
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Poster Presentation ⿿ Dr. Shyam Sablani; September 9, 2018 ⿿ September 12, 2018 CoFE 2018; Minneapolis, MN Conference of Food Engineering 2018 Annual Meeting Poster Title: ⿿Development of an oxygen sensitive indicator to identify and characterize defects in metal-oxide coated multilayer polymeric pouches for sterilized food products⿝ Authors: Ashutos Parhi , Kanishka Bhunia, Barbara Rasco, Juming Tang, Shyam S. Sablani
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Poster Presentation ⿿ Dr. Shyam Sablani; July 15, 2018 ⿿ July 18, 2018 IFT 2018 ⿿ Chicago, IL Institute of Food Technologists (IFT) Annual Meeting 2018 Presentation Title: ⿿Effect of barrier properties of polymer pouches on shelf life of microwave-assisted thermally sterilized ready-to-eat macaroni and cheese⿝ Authors: Juhi Patel, Hongchao Zhang, Renata Queiroz,, Carolyn F. Ross, Juming Tang, Tom Yang, Shyam Sablani Third Place in Food Packaging Division
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Poster Presentation ⿿ Dr. Carolyn Ross; September 26, 2018 ⿿ September 28, 2018 SSP 2018; Cleveland, OH Society of Sensory Professionals 2018 Annual Meeting Presentation Title: ⿿From abstract to recognizable: modeling tendencies of a basic salt solution based on affective reactions⿝ Authors: Sasha Barnett, Charles Diako, and Carolyn Ross
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Presentation ⿿ Dr. Karina Gallardo; August 6-7, 2018 Annual Meetings of the Agricultural and Applied Economics Association, Washington DC Presentation Title: Consumer Perceptions of their own Food Waste. Evidence from WTP Estimates and Premeditated Waste. Authors: Grant, K., R.K. Gallardo, J. McCluskey, B. Mandal.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Presentation ⿿ Dr. Karina Gallardo; August 6-7, 2018 Annual Meetings of the Agricultural and Applied Economics Association, Washington DC Presentation Title: Willingness and Purchase Decision on Refrigerated Ready to Eat Meals Authors: Qi, Z. and R.K. Gallardo
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Poster Presentation ⿿ Dr. Carolyn Ross; July 15, 2018 ⿿ July 18 2018 IFT 2018 ⿿ Chicago, IL Institute of Food Technologists (IFT) Annual Meeting Presentation Title: ⿿Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology⿝ Authors: Sasha Barnett, Charles Diako, and Carolyn F. Ross
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Poster Presentation ⿿ Dr. Carolyn Ross; July 15, 2018 ⿿ July 18, 2018 IFT 2018 ⿿ Chicago, IL Institute of Food Technologists (IFT) Annual Meeting 2018 Presentation Title: ⿿Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in Ready-to-Eat Meals⿝ Authors: Sasha M. Barnett, Shyam S. Sablani, Juming Tang, and Carolyn F. Ross
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Presentation ⿿ Dr. Karina Gallardo; June 24, 2018 ⿿ June 26, 2018 WAEA 2018 ⿿ Anchorage, AK Western Agricultural Economics Association Annual Meeting 2018 Presentation Title: ⿿Assessing Consumers Response to a Ready to Eat Meal Processed by a Quasi Novel Food Processing Technology⿝ Authors: Dolores Garrido & R.Karina Gallardo
• Type: Journal Articles Status: Under Review Year Published: 2018 Citation: Ailavadi S., P. M. Davidson, M. T. Morgan, and D. H. DSouza. 2018. Thermal inactivation kinetics of Tulane virus in cell-culture medium and spinach. Journal of Food Science.
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Auksornsri, T, Bornhorst, E., R., Tang, J., Tang, Z., Songsermpong, S. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization. LWT- Food Science and Technology 96:551-559.
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. Innovative Food Science and Emerging Technologies 45: 98-105.
• Type: Journal Articles Status: Under Review Year Published: 2018 Citation: Barnett, S., Sablani, S., Tang, J. and Ross, C.F. Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in Ready-to-Eat Meals. Target journal: Journal of Food Science.
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Jain, D., Tang, J., Liu, L., Tang, Z., Pedrow, P.D. 2018. Computer evaluation of food carrier designs to improve heating uniformity in microwave assisted thermal pasteurization. Innovative Food Science and Emerging Technologies 48:274-286.
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Jain, D., Tang, J., Pedrow, P., Tang, Z., Sablani, S., Hong, Y. 2018. Effect of changes in salt content and food thickness on electromagnetic heating of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity. Food Research International (accepted).
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Kumar, P.K., Bhunia, k., Tang, J., Rasco, BA, Takhar, P.S., Sablani, 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.
• Type: Journal Articles Status: Under Review Year Published: 2018 Citation: Montero, Sablani, Tang and Ross. Sensory attributes of fried rice processed with microwave assisted pasteurization (MAPS) during storage. Target journal: International Journal of Food Science and Technology.
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Niu, L., Sun, X., Tang, J., Wang, J., Wang, J., Rasco, B.A., Lai, K., Fan, X., Huang, Y. 2018. Combination effects of salts and cold storage on the formation of protein-bound N?-(carboxymethyl) lysine and N?-(carboxyethyl) lysine in in raw and subsequent commercially sterilized ground pork. Food Chemistry 264:455-461.
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Ovissipour, M., Liu, C., Unlu, G., Rasco, B., Tang, J., Sablani, S. 2018. Quality changes in chum salmon (Oncorhynchus keta) caviar (ikura) affected by thermal pasteurization, storage time, and packaging material, Journal of Aquatic Food Product Technology 27 (2), 200-210.
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Wang, J., Tang, J., Liu, F., Bohnet, S. 2018. A new chemical marker-model food system for heating pattern determination of microwave- assisted pasteurization processes, Food and Bioprocess Technology 11:1274-1285.
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenaeus setiferus) during pasteurization. Food and Bioprocess Technology 11(5):1027-1038.
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Zhang, H., Bhunia, K., Tang, J., Sablani, S. 2018. Packaging technology for microwave sterilization. In Packaging for Nonthermal Processing of Food, 2nd Edition. IFT Press Series, Wiley& Sons, New York.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Keynote Speech ⿿ Dr. Juming Tang; October 3, 2018 ⿿ October 4, 2018 Hokkaido University, Japan International Symposium: Resilience in the Global Food System Presentation Title: Advanced Thermal Processing Technologies for Ready-to-Eat Meals. Author: Juming Tang
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Ovissipour, M., Shiroodi, S.G., Rasco, B., Tang, J., Sablani, S.S. 2018. Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure. International journal of food microbiology 276, 10-19.
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals. Current Opinion in Food Science 23:133-141.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Keynote Speech ⿿ Dr. Juming Tang; September 4, 2018 ⿿ September 5, 2018 Changsha, China 2018 International Forum on Food Science and Health Presentation Title: ⿿Advances in Thermal Processing Technologies for Safe Foods.⿝ Author: Juming Tang
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: USDA AFRI ⿿ 2018 CAPS Annual Meeting; August 14, 2018 ⿿ August 15, 2018 US Army Natick Soldier Systems Center; Natick, MA USDA AFRI CAPS Grant recipients and project Principal investors joined together to share project successes and report findings. Microwave Assisted Thermal Sterilization (MATS) and Microwave Assisted Pasteurization System (MAPS) meals from the WSU Food Safety Team were served to meeting attendees.
• Type: Journal Articles Status: Accepted Year Published: 2018 Citation: Presentation ⿿ Dr. Juming Tang; June 26, 2018 ⿿ June 28, 2018 IMPI 2018 ⿿ Long Beach, CA International Microwave Power Institute (IMPI) Annual Meeting 2018 Presentation Title: ⿿Effect of Metal Shielding Food Carrier on Heating Pattern Inside Food Packages Processed with a Microwave Assisted Pasteurization System (MAPS)⿝ Presenter: Yoon-Ki Hong
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Poster Presentation ⿿ Dr. Doris D⿿Souza; October 7 - October 10, 2018. ISFEV Annual Meeting; Phoenix, AZ Poster Title: Hepatitis A virus inactivation by curcumin and heat. Proc. Authors: Patwardhan, M. P., and D. H. DSouza. 2018.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Presentation ⿿ Dr. Doris D⿿Souza; July 8, 2018 ⿿ July 11, 2018 IAFP 2018 ⿿ Salt Lake City, UT International Association for Food Protection (IAFP) Annual Meeting 2018 Presentation Title: ⿿Comparison of thermal inactivation between Staphylococcus Carnosus CS-299 and CS-300 as potential hepatitis A virus surrogates⿝ Authours: Patwardhan, M., M. Morgan, and D. H. D⿿Souza
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2018 Citation: Presentation ⿿ Dr. Doris D⿿Souza; June 12, 2018 TN State University, Nashville, TN Symposium on Securing our Food Supply: Food-Related Risks and Novel Technologies to Increase and Improve Food Safety. Presentation Title: Novel technologies to control viral pathogens in food. Invited speaker for the. Author: D⿿Souza, D. H. 2018.

Progress 03/15/17 to 03/14/18

Outputs
Target Audience:Research Community, food companies (in particular small and medium size food companies that are in need of advanced technologies for food safety while providing high-quality ready-to-eat meal to the general public), regulatory agencies, and the general public. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Outreach and Workforce Development (Objectives 9 & 10) Washington State University continued to offer outreach and development activities, aiding in technology transfer of microwave-based food processing. In August of 2017, the fifth WSU Microwave Technology Boot Camp was held in which 12 attendees participated in lecture sessions, recipe formulation, and product testing using both the MATS and MAPS systems. Additionally, in March of 2017, the Center of Excellence for Food Safety held an Industrial Microwave Alliance Kickoff Meeting in Seattle, Washington. The meeting hosted over 40 interested individuals from over 25 different companies from around the world including Amazon. The meeting was successful in communicating the research and commercial activities to a group of highly interested, and potential future users of microwave based food processing technologies. Patent Filings (Objective 9) US Patent, Microwave Sterilization or Pasteurization, (No. 9,642,385 B2) was granted on May 9, 2017 and subsequently licensed to 915 Labs (Figure 7). The patent was also filed in 11 countries, including China, Japan, Australia, among others for worldwide IP protection. Graduate Student Education and Research Associate Training (Objective 10) In total, the project has provided training for over 20 graduate students. In the upcoming year, 15 PhD students will be trained under the grant and contribute to its goals. The section below - Training - lists all current graduate students and research associates that will contribute to the project in the upcoming year. The table includes a summary of each person's advisor, contributions, and period of work. In addition to the current project's personnel, five PhD students graduated from the program in 2017 and three are expected to graduate in 2018. These students have found full time positions in government research agencies, global food companies, and startup food companies since graduation. How have the results been disseminated to communities of interest?DC Showcase In November of 2017, WSU's microwave research was selected as one of the top 20 projects nationwide to be showcased at the inaugural University Innovation and Entrepreneurship Showcase during the Association of Public and Land Grant Universities (APLU) Annual Meeting, sponsored by the National Academy of Inventors (Figure 6). The 20 showcase projects were also featured at the Capitol Hill Reception and Exhibition at the Rayburn Office House Building in Washington DC on November 14, 2017. These events were attended by top research university administrators and government representatives from across the nation and successfully highlighted the partnership between federally funded research activities and its impact on the economy and workforce development. Peer Reviewed Publications In the past year, 20 peer reviewed publications have been published by members of the group. Topic range from model food development, property measurement, packaging related studies, food and nutrition studies, and bacteria and virus investigations. As the project moves into its third year, numerous additional publications are expected to be published. Invited Presentations and Keynote Speeches Over the past year, 10 keynote speeches or invited presentations were given by Principal Investigators as well as graduate students from the group. Topics ranged from bacteria and virus research, consumer studies relating to microwave processed food, and the impact of MATS and MAPS on the food industry. Presentations were given across the United States as well as abroad. What do you plan to do during the next reporting period to accomplish the goals?Dr. Tang Engineering research activities will include full implementation of a four cavity, continuous MAPS system which will be completed in early 2018. The system will feature four, fully operational 915 Mhz single-mode microwave cavities. Scale up of the WSU microwave engineering team's library of carriers will be expanded, increasing the ability to process a variety of different packages including many different sizes of trays and pouches. Switching between the different package types and geometries will be very easy and less time consuming because of the unique carrier design. Each packaging geometry and configuration will be optimized with heating pattern tests to confirm their validity. Several companies have expressed strong interest in adapting MAPS technologies for the production of chilled, ready-to-eat meals. 915 Labs executives will visit with two Seattle based food companies and meet with WSU personnel in early 2018 to discuss specific milestones that need to be achieved for the successful commercialization of MAPS. Multiple collaboration and contract work activities include: (1) work with NASA in the development of foods for the mars space program, (2) The AmeriQual Group in the development and validation of numerous food products for FDA validation, and (3) The US Army Natick Soldier Center in the development of food products for military rations. WSU is also developing research agreements with the University of Tasmania, Massey University, CSRIO, and the Australian Government to collaborate in research related to new product development for the commercial application and nutrition retention of MAPS & MATS processed products. To address investigation into the environmental impacts of microwave processing, WSU will join the Clean Energy Smart Manufacturing Innovation Institute (CESMII). This initiative will serve as a platform to support the development and accelerate the advancement of smart manufacturing technologies in the United States. Membership in this organization will enable investigation into energy studies, smart sensor technologies, and process control advancement. Dr. Sablani The packaging team plans to continue the design and fabrication of several ethylene vinyl alcohol based polymeric structures. These packaging materials will subsequently be evaluated for their performance under varying microwave processing conditions to determine their potential for use in industrial applications. In addition, the packaging team will address objective 5 by initiating storage studies with multiple different food formulations. Discussions of collaborations and contract work with the US Army Natick Research Center, NASA, and numerous food companies has taken place in order to further advance packing research as it related to microwave processing. Dr. Ross For the coming year, the sensory and nutrition evaluation team will strive to answer the research questions posed in the research proposal, including a deeper investigation into the role of salt in processed foods as well as evaluate the sensory, nutritional, and physical properties associated with microwave processed foods. Moving forward, the examination of the influence of salt concentration on sensory perception, using both trained and consumer panels to investigate liking of the reduced salt meals will occur. A study investigating retort versus MATS for the potential in salt reduction, employing consumer acceptance testing and instrumental analysis, is planned. Research focus will examine the effect of thermal processing of MATS and MAPS on the nutritional, physicochemical, and sensory characteristics of ready to eat meals (MRE) for different target groups. The stability of polyunsaturated fatty acids in a model food system processed with MATS, with experiments seeking to understand the role of lipid oxidation in MATS foods will be explored. Additionally, the influence of MATS on the physicochemical and sensory characteristics of fortified meals developed for different target groups will be studied. Finally, a study on how MATS can be used to influence properties of meals developed for 1) consumers desiring pre-packaged, ready-to-eat meals, 2) army soldiers desiring high nutrient, familiar meals, and 3) a population of individuals with texture sensitivities who desire specific texture properties in a given meal will be completed. For all of these studies, appropriate sensory evaluation methods, as well and chemical and physical methods, will be applied. Dr. Gallardo Estimation of consumer's value on targeted credence quality attributes of ready-to-eat meals will continue. Based on the results from the previous year's study, summary statistics of surveys are in progress. Examination into estimating willingness to pay price premiums for extended shelf like in refrigerated ready to eat meals, and organically produced shelf stable meals will continue. Investigations into if departures in willingness to pay exist once consumers get to know the name of the technology producing the product will also continue. Furthermore, the experiment focusing on sensory evaluation analyses and experimental auctions will be carried out. Testing is expected to begin in early 2017 and will obtain data relating to consumer valuation for appearance and experience quality attributes of refrigerated ready to eat meals processed via MAPS. Dr. Yang Future plans regarding the US Army Natick Research Solder center involve working with WSU to perform a special testing agreement. The goal of this project is to explore advanced thermal processes to improve the quality of military rations. During this work period, four food products will be developed, validated, and evaluated. The products will be processed in both the MATS and a retort to compare the quality and shelf stability of each. In order to provide MATS products with a three-year quality standard at ambient temperature, as mandated by the military ration shelf life, suitable packaging is needed. Natick has been coordinating with WSU on this study and work on accelerated shelf life studies with Dr. Sablani's lab at WSU will continue. Results of ongoing studies will be disseminated in the upcoming year. Dr. D'Souza The food safety team led by Dr. D'Souza at the University of Tennessee will continue efforts in the development and validation of MAPS processes. These activities will ensure food safety and inactivation of viral and bacterial pathogens, specifically S. carnosus CS 300, which has been utilized as a surrogate microorganism. This organism will continue to be studied to compare its behavior to S. carnosus CS 299 for suitability and determination if it better mimics the heat inactivation behavior of hepatitis A virus. The thermal inactivation kinetics are being determined first in phosphate buffered saline in 2 ml glass vials. This surrogate may then be applied to select food products. Dr. Gray Evaluation efforts will begin to focus on output/outcome evaluation during years 3-4. Efforts in these areas will use more structured and quantitative methods (e.g., questionnaire, bibliometric, and patent analyses) and will assess the extent to which the outcomes specified in our logic model have been produced. Primary data will be collected from significant stakeholder groups including firms participating in our MWIA or MATS and MAPS licensees. Assessments will be carried out to address as to whether there has been an increase in FDA filings and acceptance, feedback from firms that have installed MAPS systems in plants, acceptance of developed packaging materials, followed through on use of new formulations or if individuals attending our courses or receiving our materials have gained new knowledge and/or changed their behavior (new product concepts or work with pilot facilities). Feedback will also be collected from faculty about technology transfer interactions and graduate students and post docs about training experiences.

Impacts
What was accomplished under these goals? Metal Carrier Design and Testing (Objective 1 & 3) Multiple metal carrier configurations were designed and fabricated to include capacity for 10.5 oz., 16oz., and 6lb. trays as well as 8oz. and 3.5lb pouches in response to the requests of food companies. Designs for additional package sizes are currently being configured and will offer a wide range of single-meal and institutional large package geometries. The unique design of the carriers allows for very quick changes between package sizes to accommodate the needs of small and medium size companies. The new stainless steel designs are being used for graduate research projects as well as industry related work. Computer Simulation Models (Objective 1) Computer simulation models were developed to study the influence of the metal carriers on the heating uniformity in single trays, multi-compartment trays, and pouches of varying sizes. The models were validated by PhD students and will continue as more carrier designs are fabricated. Upgrades of WSU MAPS System (Objective 1) WSU engineers helped a microwave supplier to improve the design of 5kW, 915 MHz generators capable of functioning in industrial food processing facilities. The new generators will offer significant cost savings over the generators that are currently available. Two new 5kW generators were purchased from this supplier, doubling the total number of microwave application cavities from two to four. This added capacity enables the machine to output at a higher capacity while enabling more precise processing parameters. The MAPS control system was upgraded to perform in a continuous mode which allows 11 carriers to automatically run through the MAPS with minimal operator interaction. This results in the possibility for 88, 10oz meals to be processed per MAPS run which much more closely mimics a commercial-type of operation. The system is currently used for process evaluation and product development by several food companies. Development of Model Food Systems (Objective 2) A new and inexpensive chemical marker model food system based on Gellan gum was developed for heating pattern determination and is intended to be used especially for microwave pasteurization processes. The specially formulated gellan gum recipe formed into 10oz food processing trays which were them processed through the MAPS. Results showed great promise for their application in microwave processing applications. The use of this formulation resulted in the first time that a chemical marker was produced by the caramelization reaction in gellan gel model food as a time-temperature indicator for heating pattern determination. Packaging Studies (Objectives 4 & 5) Extensive performance evaluations of newly developed EVOH-based films with microwave-assisted thermal processes were conducted. The films were fabricated by collaborators from the Kuraray company. Upon completion of the testing, it was found that the films were able to withstand thermal processes, however, their performance in terms of mechanical strength and gas barrier changes varied depending upon the process conditions. Physical and chemical property data was collected for microwave-assisted thermal processes for macaroni and cheese during a shelf-life study. The product was held at refrigeration temperature for 10 weeks. In order to provide MATS products with a 3-year quality standard at ambient temperature, as mandated by the military ration shelf life, a suitable packaging is needed. Natick has been in close collaboration with the WSU packaging team on this study. Sensory Evaluation - WSU (Objectives 3 & 5) A trained sensory panel was conducted using MATS-processed Cajun Chicken Pasta. The meals were developed to investigate salt reduction with the utilization of herbs. It was hypothesized that with added flavor via herbs, panelists would perceive the product as being saltier without any additional salt being introduced. A trained sensory evaluation panel evaluated of the meals for a series of salient sensory attributes and results showed that salt content could be reduced by 50% while still maintaining the same perception of saltiness intensity through the utilization of herbs in formulations undergoing MATS processing. This study is still underway as testing will occur in April 2018 for the investigation of potential storage time effects (1 year from processing date). Meals from the study were also sent to the US Army Natick Soldier Center for sensory testing. Two technical panels were performed on the meals to evaluate various attributes. No significant differences were found for the liking of any of the attributes at the different salt concentrations investigated. A research proposal has been developed to outline the approach that will be used to address the development of different meals for various populations. Details include methodologies that will be employed by this grant, including sensory methods, analytical chemistry methods (including nutrient analysis) and textural analysis methods, 3) participated in bi-monthly grant conference calls to update the group on research progress and contribute comments and suggestions to other facets of the research. Sensory Evaluation - Natick (Objectives 3 & 5) Army National Guard members were invited to evaluate prototype MATS samples. The objective of the test was to demonstrate and evaluate newly developed ration prototypes to soldiers and to obtain comments and suggestions for further improvement of these items. Participants sampled a MATS single serve egg frittata with sausage. Data was collected on demographics, field eating habits, and use of the flameless ration heater in the field. A sensory survey on multiple criteria was carried out. Results showed that the samples received very good ratings on all tested attributes. Soldiers liked the newly developed ration prototypes across wide ranges of demographics. The concept, quality, and a future prospective of these samples were well received and Natick will value the comments to further improve recipe variation. Additionally, the New Hampshire Governor attended the ration evaluation and was impressed with Natick's offerings. Consumer Acceptance Studies (Objective 6) Work focused on the estimation of consumer's value on targeted credence quality attributes of ready-to-eat meals. This included both refrigerated and shelf stable ready-to-eat meals. The set of credence quality attributes for refrigerated meals include reduced food waste and increased shelf life; and for shelf stable meals include cleaner labels and organically produced. A consumer survey was designed and implemented during 2017 and achieved 2,000 responses. A license to work with University of Chicago NORC Database was obtained, which is a comprehensive dataset of scanner based retail level transactions. With these data, demand elasticities will be determined for the most popular ready to eat meals being sold at U.S. retail markets. A research proposal was approved for funding by a Seattle based sushi manufacturing company Northwest Frozen - owners of Banzai Sushi. A sensory evaluation analyses along with experimental auctions will be performed to measure consumer valuation for appearance and experience quality attributes of refrigerated ready to eat meals processed via MAPS. Bacterial Surrogate Research (Objective 2) Literature searches to determine appropriate bacterial surrogates with suitable heat inactivation parameters comparable to the heat inactivation of hepatitis A virus have been underway. A new strain of Staphylococcus carnosus CS 300 has been obtained from industry to determine if the heat inactivation kinetics are similar to or different than S. carnosus CS 299 for suitability as a surrogate. Additional industrial commercial sources of bacterial surrogates are also being sought and non-disclosure agreements have been initiated but approval is still pending/on-going.

Publications

• Type: Journal Articles Status: Published Year Published: 2017 Citation: Alshami, A. Tang, J., Rasco, B. 2017. Contribution of proteins to the dielectric properties of dielectrically heated biomaterials. Food and Bioprocess Technology: 10(8): 1548-1561.
• Type: Journal Articles Status: Published Year Published: 2018 Citation: Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. Innovative Food Science and Emerging Technologies 45: 98-105.
• Type: Journal Articles Status: Published Year Published: 2018 Citation: Bhunia, K., Ovissipour, M., Rasco, B., Tang, J., Sablani, SS. 2017. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design. J. of Food Science and Agriculture 97:324-332.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Bornhorst E.R., Liu, F., Tang, J., Sablani, S., Barbosa-Canovas, G.V. 2017. Food quality evaluation using model foods: a comparison study between microwave-assisted and conventional thermal pasteurization processes. Food and Bioprocess Technology 10:1248-1256.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Bornhorst E.R., Tang, J., Sablani, S., Barbosa-Canovas, G.V. 2017. Development of model food systems for thermal pasteurization applications based on Maillard reaction products. LWT-Food Science and Technology 75:417-424.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Bornhorst E.R., Tang, J., Sablani, S., Barbosa-Canovas, G.V. 2017. Thermal pasteurization process evaluation using mashed potato model food with Mailard reaction products. LWT-Food Science and Technology 82:454-465.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Jain, D., Wang, J., Liu, L., Tang, J. Bohnet, S. 2017. Application of non-enzymatic browning of fructose for heating pattern determination in microwave assisted thermal pasteurization system J. Food Engineering 219:27-34.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Luan, D., Wang, Y., Tang, J., Jain, D., 2017. Frequency distribution in domestic microwave ovens and its influence on heating pattern. J. Food Sci. 82(2):429-436.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Munoz, N., Bhunia, K., Zhang, H., Barbosa-Canovas, G.V., Tang, J., Sablani, S., 2017. Headspace oxygen as hurdle to improve the safe of in-pack pasteurized chilled food during storage at different temperatures. International Journal of Food Microbiology 253:29-35.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Niu, L., Sun, X., Tang, J., Wang, J., Rasco, B.A., Lai, K., Huang, Y. 2017. Free and protein-bound N?-carboxymethyllysine and N?-carboxyethyllysine in fish muscle: Biological variation and effects of heat treatment. J. Food Composition and Analysis,57:56-63.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Niu, L., Sun, XH, Tang, J., Wang, J., Rasco, BA, Lai KQ, Fan, Y., Huang, Y.Q. 2017. Formation of advanced glycation end-products in fish muscle during heating: relationship with fish freshness. J. Food Composition and Analysis: 63:133-138.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Ovissipour, M., Rasco, B., Tang, J., Sablani, S. 2017. Kinetics of protein degradation and physical changes in thermally processed Atlantic Salmon (Salmo salar), Food and Bioprocess Technology 10 (10): 18651882.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Peng, J, Tang, J, Barrett, DM, Sablani, S, Anderson, N, Powers, JR. 2017. Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Critical Review in Food Science and Nutrition 57 (14); 29702995.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Peng, J., Tang, J., Luan, D., Liu, F., Tang, Z., Li, F., Zhang, W. 2017. Microwave Pasteurization of pre-packaged carrots. J. Food Eng. 202: 56-64
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Sun, X.H., Tang, J., Wang, J., Rasco, B.A., Lai, K., Huang, Y. 2017. Formation of N-epsilon -carboxymethyllysine and N-epsilon -carboxyethyllysine in ground beef during heating as affected by fat, nitrite and erythorbate. J. Food Measurement and Characterization 11 (1):320-328.
• 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., Linking morphology changes to barrier properties of polymeric packaging for microwave-assisted thermal sterilized food. Journal of Applied Polymer Science. 134 (44):
• Type: Conference Papers and Presentations Status: Other Year Published: 2017 Citation: Ailavadi S., P. M. Davidson, M. T. Morgan, and D. H. D'Souza. 2017. Heat Inactivation Kinetics of Aichi Virus in Cell-Culture Media. IFT annual meeting, E-Poster Presentation, June, Las Vegas, NV.
• Type: Conference Papers and Presentations Status: Other Year Published: 2017 Citation: Ailavadi, S., M. T. Morgan, and D. H. D'Souza. 2017. Heat Inactivation of Tulane Virus in Inoculated Spinach Contained in Vacuum Bags. IAFP Annual Meeting, Poster Presentation, Tampa, FL, July 10.
• Type: Conference Papers and Presentations Status: Other Year Published: 2017 Citation: Grant, K., K. Gallardo, and J. McCluskey. 2017. Consumer Willingness to Pay for Ready to Eat Meals. Poster presentation at the 2017 USDA NIFA Food Safety Project Directors Meeting. July 8, Tampa, FL.
• Type: Conference Papers and Presentations Status: Other Year Published: 2017 Citation: Patwardhan, M., and D. H. DSouza. Comparison of heat inactivation of Staphylococcus carnosus strains CS299 and CS300 as potential hepatitis A virus surrogates. KY-TN Regional American Society for Microbiology Meeting, Cookeville, TN, November 11, 2017. Oral presentation.
• Type: Conference Papers and Presentations Status: Other Year Published: 2017 Citation: Ross, C., K. Gallardo, and K. Grant. 2017. Consumer Studies. Presentation made at the 2017 USDA NIFA Food Safety Project Directors Meeting. July 8, Tampa, FL.
• Type: Conference Papers and Presentations Status: Other Year Published: 2017 Citation: Sablani, S. S. 2017. Polymer packaging for advanced food processing technologies, International Society of Food Engineering, November 09, 2017. Webinar.
• Type: Conference Papers and Presentations Status: Other Year Published: 2017 Citation: Tang, J. 2017. Microwave Heating Principles and Technology Development. Guest lecture (2 hr) for Cornell graduate students. March 28, 2017. Webinar.
• Type: Conference Papers and Presentations Status: Other Year Published: 2017 Citation: Tang, J. 2017. Theory and Application of RF Heating in Industrial Applications. Keynote Speaker (60 min) at the Novel Drying Technologies Workshop. February 24, 2017. Food Industry Research and Development Institute, Taiwan.
• Type: Conference Papers and Presentations Status: Other Year Published: 2017 Citation: Tang, J. Advancing Food Safety Technologies to Meet Consumer Needs. Speaker for General Session (30 min) at the International Forum on Food Technologies. Nov. 4-5, 2017. YangLing, China
• Type: Conference Papers and Presentations Status: Other Year Published: 2017 Citation: Tang, J. Challenges and Opportunities in Developing and Applying Smart Technologies for the Food Industry. Speaker for the General Session (30 min) at the 2017 ASABE/IEEE SmartAg International Symposium. Dec. 3-6, 2017, East Lansing, MI.
• Type: Theses/Dissertations Status: Accepted Year Published: 2017 Citation: Bornhorst, Ellen. 2017. Development of Model Food Systems for Quality Evaluation of Thermally Processed Foods. PhD Thesis.
• Type: Theses/Dissertations Status: Accepted Year Published: 2017 Citation: Jain, Deepali. 2017. Electromagnetic and Thermal Analysis of Microwave Heating in 915 MHz Single Mode Cavity Systems: Microwave Assisted Thermal Sterilization and Pasteurization (MATS & MAPS). PhD Thesis.
• Type: Theses/Dissertations Status: Awaiting Publication Year Published: 2017 Citation: Wang, Jungang. 2017. Model food development for MAPS processing. PhD Thesis.
• Type: Theses/Dissertations Status: Accepted Year Published: 2017 Citation: Zhang, Hongchao. 2017. Gas Barrier Properties of Polymer Packaging: Influence of Foods Shelf Life Following Microwave Assisted Thermal Sterilization. PhD Thesis.
• Type: Theses/Dissertations Status: Accepted Year Published: 2017 Citation: Bhunia. Kanishka. 2017. Polymeric Packaging Films for Thermal Pasteurization Processes. PhD Thesis.
• Type: Theses/Dissertations Status: Awaiting Publication Year Published: 2017 Citation: Munoz, Nydia. 2017. Pasteurization, packaging and microbiology. PhD Thesis.
• Type: Theses/Dissertations Status: Accepted Year Published: 2017 Citation: Ailavadi, Sukriti. 2017. Heat inactivation kinetics of Tulane Virus and Aichi Virus. MS Thesis

Progress 03/15/16 to 03/14/17

Outputs
Target Audience:Research community, food industry, regulatory agencies, general public. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Through diligent efforts with departmental graduate committees and WSU Graduate School, WSU teams recruited seven new PhD students for this project. Five are supported either by WSU Graduate School or the home departments for the PIs, as match to the USDA NIFA project. In addition, five current WSU PhD students focused their research in line with this project. Two PhD. students completed their dissertations and graduated in 2016. One of the graduates stays at WSU to work on food packaging(in Dr. Sablani's group), the other (graduated from Tang's group) joins USDA ARS Beltsville in Jan. 2017 as a research associate in a food safety program. How have the results been disseminated to communities of interest?The designs of metal carriers for industrial microwave systems were communicated with 915 Labs through WSU Commercialization Office. 915 Lab holds exclusive rights for global commercialization of WSU IPs in microwave assisted thermal sterilization (MATS) and pasteurization (MAPS) technologies. WSU Engineering Team organized two 5-day boot camps that provided lectures and hands-on training for over 50 individuals from food companies to facilitate knowledge dissemination and technology transfer. PIs organized a symposium on Microwave Technologies during the 2016 IFT Annual Meeting in Chicago, and presented results to over 400 individuals at Seafood Technology Conference (WA, USA and Taiwan), 11th HACCP workshop (Las Vegas), Conference of Food Engineers (Columbus, OH), and at Institute of Thermal Processing Specialists (IFTPS) special training session on alternative technologies. WSU IP Office filed patent protection in 12 countries and EU for microwave sterilization and pasteurization (see a few examples in the "Products" section). What do you plan to do during the next reporting period to accomplish the goals?We will follow the proposed schedule to achieve set milestones. Specifically, we plan to form an Industrial Appliance in middle of 2017 as an effective platform to facilitate direct dialog with food companies and regulatory agencies, and leverage industrial supports for further research and developments. We will assist 915 Labs to design the first commercial microwave assisted pasteurization system (MAPS) for installation in a small food company as an industrial demonstration system. We will conduct consumer preference studies at the Food Innovation Center in Portland, Oregon to seek feedbacks from a wide range of consumers. We will continue work on food packages and conduct shelf-life studies with US Army Natick Soldier Center. We will organize two Boot-Camps in Pullman, WA in 2017. We will initiate a systematically study on the influence of reduced salt on sensory attributes of microwave processed meals, with an ultimate goal to cut salt content by 20-40% in processed foods. We will initiate projects to identify and/or develop temperature indicators to ensure food safety of pasteurization foods in cold distribution chains. We will continue to recruit high quality PhD students to participate in our research projects. We will form collaborative research programs with University of Tasmania, CSIRO and Australia Defense Science and Technology Group to expand applications of microwave sterilization and pasteurization technologies to different categories of foods, and with Massey University of New Zealand to conduct systematic studies on nutrient retention. As a member of newly formed DoE Clean Energy Smart Manufacturing Innovation Institute, WSU Engineering Team will engage in a discussion to develop an energy intensity test-bed based on MATS and MAPS.

Impacts
What was accomplished under these goals? Although with some delay of subcontract work with collaborating institutions (for example, we worked with US Army Natick Soldier Center and USDA NIFA program to clarify and correct overhead calculation), we worked very hard to initiate the new research program and arrange paper works for collaborating institutions in a manner that allowed the team to accomplish the goals set for year 1 in the original proposal. Specifically, through hundreds of pilot-scale tests supported by computer simulation and chemical marker validation and with support from WSU Engineering Workshop, WSU Engineering Team successfully developed and patented designs for universal metal carriers to transport food trays and pouches in microwave sterilization and pasteurization systems. This fills a major engineering gap in design of robust commercial systems. WSU Engineering Team initiated work toredesign the current microwave pasteurization system so that it will operate in a more continuous mode to simulate industrial processes and improve heating uniformity. This was done by adding two more microwave cavities and one more new microwave generator. Once the assembly is completed, the system will have four microwave cavities with potential to double the current processing capacities. WSU teams also developed formulae and processed two seafood products for US Army Soldier Center in a large scale sensory test at a military base. A website was developed to facilitate communication with the general public and among PIs. All PIs were engaged in a series of discussions for detailed planning of the projects and conducted preliminary tests on packaging, sensory, and consumer to validate their tests procedures and protocols.

Publications

• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Sablani, S. and Tang, J. 2016. Packaging for Microwave Processes, In Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition DOI: 10.1081/E-EAFE2-120053752
• Type: Journal Articles Status: Accepted Year Published: 2017 Citation: Bornhorst E.R., Tang, J., Sablani, S., Barbosa-Canovas, G.V. 2017. Development of model food systems for thermal pasteurization applications based on Maillard reaction products. LWT-Food Science and Technology 75:417-424.
• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Cao, L., Rasco, B.A., Tang, J., Liu, L., Lai, K., Fan, Y. Huang, Y. 2016. Effect of freshness on the cook loss and shrinkage of grass carp (Ctenopharyngodon idellus) fillets following pasteurization. International Journal of Food Properties 19(10):2297-2306.
• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Bhunia, K., Ovissipour, M., Rasco, B., Tang, J., Sablani, SS. 2016. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design. J. of Food Science and Agriculture.
• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Bhunia, K., Sablani, S.S., Tang, J., Rasco, B., 2016. Non-invasive measurement of oxygen diffusion in model foods. Food Research International 89:161-168.