Progress 10/01/05 to 09/30/10

Outputs
OUTPUTS: Engaged in research collaboration with colleagues in Chile and Peru on modeling enzyme kinetics for protein hydrolysis and internal headspace pressure development in sealed containers during retort processing. Developed retort processes for ethnic menu items thermally processed in semi-rigid retortable trays. Developed experimental methods for measuring internal pressure profiles within a rigid container while undergoing retort processing under various conditions. Developed first generation mathematical models for predicting internal pressure profiles in response to retort process conditions. PARTICIPANTS: Collaborators from Chile on this project were: S. Almonacid, J., A. R. Simpson, and A. Abakarov from Departamento de Ingenieria Quimica y Ambiental. Universidad Tecnica Federico Santa Maria, P.O. Box 110-V, Valparaiso, Chile. Colaborators from Peru were: Velezmoro, C.; Benites, E.; Gomero, A. and Zuniga, D from Universidad Nacional Agraria La Molina. Av. La Molina s/n, Lima - PERU. Individuals who worked on the project were: B. Welt, Associate Professor and G. Ghai, Graduate Research Assistant in the ABE Department at the University of Florida. Opportunity for training and development this past year was provided by the project in the form of a two-day seminar for Peruvian food industry managers on compliance with FDA Low-acid Canned Food Regulations. TARGET AUDIENCES: Food industry managers of processing operations, members of the Institute for Thermal Processing Specialists (IFTPS), participants at annual meetings of food-related professional societies (IFT, ASABE, AIChE), and county extension agents involved with community food canning operations. PROJECT MODIFICATIONS: USDA and FDA have been able to allow increasing imports of canned food products because training opportunities from this project have led to increased safety assurance of imported canned foods and increasing confidence by regulatory agencies. Process authorities have been able to validate processes and evaluate process deviations much more quickly and effectively by incorporating the use of thermal process simulation software developed as part of the outputs from this project. This increased productivity has translated into considerable cost savings for their clients, which has ultimately passed down to consumers. PARTICIPANTS: Collaborators from Chile on this project were: S. Almonacid, J., A. R. Simpson, and A. Abakarov from Departamento de Ingenieria Quimica y Ambiental. Universidad Tecnica Federico Santa Maria, P.O. Box 110-V, Valparaiso, Chile. Colaborators from Peru were: Velezmoro, C.; Benites, E.; Gomero, A. and Zuniga, D from Universidad Nacional Agraria La Molina. Av. La Molina s/n, Lima - PERU. Individuals who worked on the project were: B. Welt, Associate Professor and G. Ghai, Graduate Research Assistant in the ABE Department at the University of Florida. The Florida station also participated in co-authorship of a textbook entitled "Food Physics: Physical Properties, Measurement and Application". Authors are Ludger O. Figura from University of Applied Sciences in Bremerhaven, Germany and Arthur A. Teixeira from the University of Florida in Gainesville, FL, USA. TARGET AUDIENCES: Food industry managers of processing operations, members of the Institute for Thermal Processing Specialists (IFTPS), participants at annual meetings of food-related professional societies (IFT, ASABE, AIChE), and county extension agents involved with community food canning operations and food safety,, in general. PROJECT MODIFICATIONS: USDA and FDA have been able to allow increasing imports of canned food products because training opportunities from this project have led to increased safety assurance of imported canned foods and increasing confidence by regulatory agencies. Process authorities have been able to validate processes and evaluate process deviations much more quickly and effectively by incorporating the use of thermal process simulation software developed as part of the outputs from this project. This increased productivity has translated into considerable cost savings for their clients, which has ultimately passed down to consumers.

Impacts
Results from this research will enable food processors to provide a range of new value-added convenience food products in the form of ready-to-eat shelf stable meals in microwaveable plastic trays and bowls. The ability to measure and predict internal pressure build-up during thermal processing in retorts will reveal the pressure differential that would cause package distortion in the case of these flexible package systems. These findings will enable food processors to determine precise overriding retort pressure profiles needed to prevent package distortion during retort processing. The Florida station also participated in co-authorship of a textbook entitled "Food Physics: Physical Properties, Measurement and Application". Authors are Ludger O. Figura from University of Applied Sciences in Bremerhaven, Germany and Arthur A. Teixeira from the University of Florida in Gainesville, FL, USA. Contents include water activity, sorption phenomena, mass and density, size and shape, mechanical properties, rheological properties, surface phenomena, mass transfer, thermal properties, electrical properties, magnetic properties, electromagnetic properties, optical properties, color measurement, acoustic properties, radioactivity, and on-line sensing and automation. The book was released by Springer Press out of Heidelburg, Germany in early 2008. Work was also completed on conversion of biomass (sugar beet tailings) into energy (natural gas) and compost through anaerobic digestion, as an opportunity for commercial application of NASA space-based technology to benefit the beet sugar industry. American Crystal Sugar generates 400 tons of sugar beet tailings daily, a waste by-product of the raw sugar beet receiving, handling and washing operations. Anaerobic digestion of the sugar beet tailings into methane and compost could substantially reduce the cost of energy and waste management for American Crystal Sugar. Measurement of conversion kinetics at different temperatures and feedstock pretreatments has shown that conversion rates can be doubled by elevating temperatures from mesophylic to thermophylic conditions.

Publications

• 1. Abakarov, A.; Teixeira, A.A.; Simpson, R.; Pinto, M. and Almonacid, S. 2010. Modeling of Squid Protein Hydrolysis: Artificial Neural Network Approach. Journal of Food Process Engineering. 2010Wiley Periodicals, Inc. pp: 1-21.
• 2. Simpson, R; S. Almonacid, H. Nunez, M. Pinto and A. Teixeira. 2010. Time-Temperature Indicator to Monitor Cold Chaim Distribution of Fresh Salmon. Journal of Food Process Engineering (In Press).

Progress 10/01/08 to 09/30/09

Outputs
OUTPUTS: Engaged in research collaboration with colleagues in Chile and Peru on modeling enzyme kinetics for protein hydrolysis and internal headspace pressure development in sealed containers during retort processing. Developed retort processes for ethnic menu items thermally processed in semi-rigid retortable trays. Developed experimental methods for measuring internal pressure profiles within a rigid container while undergoing retort processing under various conditions. Developed first generation mathematical models for predicting internal pressure profiles in response to retort process conditions. PARTICIPANTS: Collaborators from Chile on this project were: S. Almonacid, J., A. R. Simpson, and A. Abakarov from Departamento de Ingenieria Quimica y Ambiental. Universidad Tecnica Federico Santa Maria, P.O. Box 110-V, Valparaiso, Chile. Colaborators from Peru were: Velezmoro, C.; Benites, E.; Gomero, A. and Zuniga, D from Universidad Nacional Agraria La Molina. Av. La Molina s/n, Lima - PERU. Individuals who worked on the project were: B. Welt, Associate Professor and G. Ghai, Graduate Research Assistant in the ABE Department at the University of Florida. Opportunity for training and development this past year was provided by the project in the form of a two-day seminar for Peruvian food industry managers on compliance with FDA Low-acid Canned Food Regulations. TARGET AUDIENCES: Food industry managers of processing operations, members of the Institute for Thermal Processing Specialists (IFTPS), participants at annual meetings of food-related professional societies (IFT, ASABE, AIChE), and county extension agents involved with community food canning operations. PROJECT MODIFICATIONS: USDA and FDA have been able to allow increasing imports of canned food products because training opportunities from this project have led to increased safety assurance of imported canned foods and increasing confidence by regulatory agencies. Process authorities have been able to validate processes and evaluate process deviations much more quickly and effectively by incorporating the use of thermal process simulation software developed as part of the outputs from this project. This increased productivity has translated into considerable cost savings for their clients, which has ultimately passed down to consumers.

Impacts
Results from this research will enable food processors to provide a range of new value-added convenience food products in the form of ready-to-eat shelf stable meals in microwaveable plastic trays and bowls. The ability to measure and predict internal pressure build-up during thermal processing in retorts will reveal the pressure differential that would cause package distortion in the case of these flexible package systems. These findings will enable food processors to determine precise overriding retort pressure profiles needed to prevent package distortion during retort processing.

Publications

• Teixeira, A.A. and A.C. Rodriguez. New Kinetic Models for Inactivation of Bacterial Spores. Chapter 8 in: R. Simpson, ed. Engineering Aspects in Thermal Food Processing. CRC Press, Taylor and Francis Group, Contemporary Food Engineering Series, Da-Wen Sun, Series Editor. Boca Raton, FL. 2009, pp 231-248.
• Simpson, R. and A. A. Teixeira. Optimization of Canned Foods. Chapter 26 in F. Erdogdu, ed. Optimization in Food Engineering. CRC Press, Taylor and Francis Group, Contemporary Food Engineering Series, Da-Wen Sun, Series Editor. Dublin, IR. 2009, pp 561-596.
• Almonacid S. A., Abakarov A., Simpson R., Chavez P., and Teixeira A. Estimating Reaction Rates in Squid Protein Hydrolysis Using Artificial Neural Networks. Transactions of the ASABE. 2009, 52(6): 1969-1977.
• Simpson, R., Almonacid, S., and Teixeira, A. 2009. Rethinking Food Waste Management and Utilization. Back Page Perspective. Food Technology. May, 2009. Page 160.
• Simpson, R., Abakarov, A., and Teixeira, A.A. 2008. Variable Retort Temperature Optimization Using Adaptive Random Search Techniques. Food Control. 19(11):1023-1032.

Progress 10/01/07 to 09/30/08

Outputs
OUTPUTS: 1. A new textbook entitled "Food Physics: Physical Properties, Measurement and Application" The book was published by Springer Press out of Heidelburg, Germany in early 2008. Authors are Ludger O. Figura from University of Applied Sciences in Bremerhaven, Germany and Arthur A. Teixeira from the University of Florida in Gainesville, FL, USA. Contents include water activity, sorption phenomena, mass and density, size and shape, mechanical properties, rheological properties, surface phenomena, mass transfer, thermal properties, electrical properties, magnetic properties, electromagnetic properties, optical properties, color measurement, acoustic properties, radioactivity, and on-line sensing and automation. This output directly adresses the project objective to develop and verify methods for characterization, measurement and prediction of engineering and biochemical properties of foods as needed in process design and analysis, and product development. 2. Presented results from work on process improvement for thermally processed shelf-stable foods in flexible or semi-rigid retotable trays at annual meeting and conference of the Institute for Thermal Process Specialists in San Antonio, TX. This output directly adresses the project objective to identify and characterize transport mechanisms occurring in food processes 3. Presented plenary address on "Innovations in Thermal Treatments of Foods" at the 10th meeting of the International Congress on Engineering and Food (ICEF-10) in Vina Del Mar, CHILE. PARTICIPANTS: 1. Dr. Ludger O. Figura from University of Applied Sciences in Bremerhaven, Germany. 2. Dr. Ricardo Simpson of Universidad Tecnica Federico Santa Maria in Valparaiso, CHILE. 3 Dr. Sergio Almonacid of Universidad Tecnica Federico Santa Maria in Valparaiso, CHILE. Mr. Edgar Benites of South Science SSA. in Lima, Peru. 4. Dr. Bruce Welt in Packaging Science Propgram at University of Florida. Dr. Amar Shah, visiting scientist from Chemical Engineering Department at University of Florida. TARGET AUDIENCES: A. Presentations at annual meetings of the following organizations: 1. American Society of Agricultural and Biological Engineers (ASABE). 2. Institute of Thermal Process Specialists (IFTPS). 3.Institute of Food Technology (IFT). 4. International Congress on Engineering in Food (ICEF). B. State/Regional Food Process Industry: 1. Hawks Nuts, Inc., Tampa, FL. 2. Florida Bottling, Inc., Miami, FL. PROJECT MODIFICATIONS: This CRIS Project (FLA-ABE-04355) serves as the Florida Experiment Station contribution to a USDA/CSREES HATCH Multi-state Project NC-1023 entitled "Improvement of Thermal and Alternative Processes for Foods". This project fosters research and development leading to improved methods of food processing. The research program at the Florida Experiment Station supports this mission by continually adding new knowledge in the area of thermal sterilization and pasteurization of foods and biological materials. Specific objectives for the Florida Station program have been to: 1) Measure and model process-dependent kinetic parameters which affect food quality and safety attributes, 2) Identify and describe transport phenomena and/or mechanisms occurring in food processes, and 3) Develop mathematical models for analysis, design and improvement of food processes.

Impacts
1. The new textbook on physical properties fills a well-recognized need for a textbook on material properties of foods for the biological and agricultural engineering curricula, as well as graduate programs in Food Science. Reports have already been received that the book has been adopted as a required textbook in several institutions around the world. 2. Results from this research will enable food processors to provide a range of new value-added convenience food products that can be formulated to comply with the needs of consumer subpopulations wishing meals with limited content of sauces and gravies. Ready-to-eat shelf stable meals that contain no sauce or gravy will be appreciated by consumers on low fat or low carbohydrate diets; as well as those wishing more "authentic" ethnic food dishes containing little sauce or gravy.

Publications

• Simpson, R and A.A. Teixeira (2008). Variable Retort Temperature Optimization Using Adaptive Random Search Techniques Food Control. (accepted for publication).

Progress 10/01/06 to 09/30/07

Outputs
OUTPUTS: Completed co-authorship of a textbook entitled "Food Physics: Physical Properties, Measurement and Application" (see list of references). Work has begun on thermal process design for shelf-stable foods in semi-rigid retortable trays. The goal of this project was to demonstrate that vacuum sealing of retortable trays could be successfully used with particulate products when tightly filled and processed under dynamic overriding pressure control. The scope of work included a) development of methodology for filling and sealing of trays under sufficient vacuum, and controlled placement of thermocouples to assure and control internal temperature measurement at product cold spot, b) heat penetration tests with laboratory and pilot scale equipment on prototype menu items and c) analysis of data with computer simulation software to estimate heat penetration parameters and specify optimum process conditions for each menu item. Work has continued on conversion of biomass (sugar beet tailings) into biogas (methane) and compost through anaerobic digestion, as an opportunity for commercial application of NASA space-based technology to benefit the beet sugar industry. Measurement of conversion kinetics at different temperatures and feedstock pretreatments has shown that conversion rates can be doubled by elevating temperatures from mesophylic to thermophylic conditions. This collaborative research has also resulted in the granting of 2 patents (US 7,153,428 B2; UF 11,355) based upon technology developed for NASA, both of which were selected as award-winning patents by NASA. Work is also near completion on identification and development of pre and post treatments of biomass feed stocks and spent residues, that dramatically improve and speed-up conversion kinetics and utilization of spent residue, respectively. PARTICIPANTS: Dr. Amar Shah, Collaborator, Gajanan International Technologies, Inc.; Dr. Pratap Pullammanappallil, Cooperator, University of Florida; Dr. Ricardo Simpson, Collaborator, UTFSM, Valparaiso, Chile; Dr. Ludger Figura, Co-author and Collaborator, Bremerhaven, Germany; Elana Cullen Rich, Graduate Research Assistant, University of Florida; Wei Liu, Graduate Research Assistant, University of Florida; Gaurav Ghai, Graduate Research Assistant, University of Florida; Daisy Campos, Erick Donsel, Michael Griffin, Shiva Hafezi, (Undergraduate Student Interns, University of Florida); Training and development consisted of 3 graduate students (Elana, Wei and Gaurav) and 4 undergraduate student interns (Daisy, Erick, Michael and Shiva). TARGET AUDIENCES: Presentations at annual meetings and conferences of the following professional societies or organizations: American Society of Agricultural and Biological Engineers (ASABE); American Institute of Chemical Engineers (AIChE); Institute of Food Technologists (IFT); Institute For Thermal Process Specialists (IFTPS); Research and Development Associates for Military Food and Packaging (R&DA). PROJECT MODIFICATIONS: This CRIS Project (FLA-ABE-04355) serves as the Florida Experiment Station contribution to a USDA/CSREES HATCH multi-state project NC-1023 entitled "Improvement of Thermal and Alternative Processes for Foods". This project fosters research and development leading to improved methods of food processing. The research program at the Florida Experiment Station supports this mission by continually adding new knowledge in the area of thermal sterilization and pasteurization of foods and biological materials. Specific objectives for the Florida Station program have been to: 1) Measure and model process-dependent kinetic parameters which affect food quality and safety attributes, 2) Identify and describe transport phenomena and/or mechanisms occurring in food processes, and 3) Develop mathematical models for analysis, design and improvement of food processes. In the past year this program has been redirected toward bioprocess technologies for converting organic wastes into useful sustainable energy. This has been prompted by my role as technical lead for solid waste management with the UF/NASA Environmental Systems Commercial Space Technology Center (ES CSTC). We are now working on measurement of microbial growth kinetics related to bioprocess operations applied to anaerobic digestion of organic feed stocks into methane (biogas) and compost. These types of processes are becoming increasingly important in converting food and agricultural waste into sustainable energy, as well as a key element in bio-regenerative life support systems for long duration space missions important to NASA.

Impacts
The publisher of our new co-authored book on Food Physics, Springer Press in Heidelberg, expects this book may become a widely adopted text for university-taught courses on physical properties of foods world-wide. An important result of our work in thermal processing has been the gaining of international recognition as a process authority in the field of thermal processing of shelf-stable foods (canned foods). As such, we have been called upon to serve in this capacity in helping food processors in Florida comply with FDA regulations. Sponsored program agreements with three such companies are currently in place for this purpose as an example of service to stakeholders in this area. Our work in developing bioprocess technologies for converting food and agricultural waste into biogas is becoming increasingly important in moving toward sustainable energy, as well as a key element in development of bio-regenerative life support systems for long duration space missions important to NASA. This work has also played a key role in helping UF receive a $1 million grant for conversion of biomass (sugar beet tailings) into energy (natural gas) and compost through anaerobic digestion for the US Beet Sugar Industry. This has become an opportunity for commercial application of NASA space-based technology that could substantially reduce the cost of energy and waste management for this industry.

Publications

• Teixeira, A.A. Simulating Thermal Food Processes Using Deterministic Models. Chapter 3 In: Da-Wen Sun, ed. Thermal Food Processing: New Technologies and Quality Issues. CRC Taylor and Francis, Boca Raton, FL 2006. pp 73-106.
• Khurana, A*., D.P. Chynoweth and A.A. Teixeira. 2007. Ozone Treatment Regimen to Prevent Microbial Growth in Air-Handling Systems. Applied Engineering in Agriculture, 23(3): 391-395.
• Almonacid, S., Simpson, R., and Teixeira, A. 2007. Heat Transfer Models for Predicting Salmonella enteritidis in Shell Eggs through Supply Chain Distribution. J. Food Science 72(9): 508-517.
• Simpson, R., Almonacid, S., and Teixeira, A. 2007. Taking a Broader Approach to Process Optimization. 61 (5): Back Page Perspective.
• Vargas, L.F*, B.A. Welt, J. Seliga, P. Pullammanappallil, A.B. Brennan, A.A. Teixeira, M.O. Balaban and C.J. Beaty. 2007. Effect of Irradiation on Mechanical Properties and Molecular Weight of Thermoformed Polylactic Acid Cups. Journal of Applied Packaging Research, Vol. 1 (3): 181-187.
• Teixeira, A.A. 2007. Food Engineering Systems for Long-term Space Mission to Mars. Food Australia, Official Journal of AIFST, Inc., 59(3): 90-93.
• Figura, L.O. and A.A.Teixeira. Food Physics: Physical Properties, Measurement and Applications. Springer Press, Heidelberg, Germany, 2007. 550 pages.
• Teixeira, A.A. Thermal Processing of Canned Foods. Chapter 11 in D.R. Heldman and D.B. Lund ed. Food Engineering Handbook. Second Edition,. CRC Press, Taylor and Francis Group. Boca Raton, FL, 2007, pp. 592-659
• Teixeira, A.A. Thermal Processing for Food Sterilization and Preservation. Chapter 15 in: M. Kutz ed. Handbook of Farm, Dairy, and Food Machinery. William Andrew Publishing, Springer Press, Norwich, NY. USA, 2007 pp 415-448.
• Teixeira, A.A. Mechanistic Models of Microbial Inactivation Behavior in Foods. Chapter 10 in: S. Bruhl, S. van Gerwen and M. Zwietering ed. Modeling microorganisms in food. Woodhead Publishing in Food Science, Technology and Nutrition. CRC Press. Cambridge, UK, 2007, pp. 198-213.

Progress 10/01/05 to 09/30/06

Outputs
1. Co-authored new textbook on Physical Properties of Foods. Contents include water activity, sorption phenomena, mass and density, size and shape, mechanical properties, rheological properties, surface phenomena, mass transfer, thermal properties, electrical properties, magnetic properties, electromagnetic properties, optical properties, color measurement, acoustic properties, radioactivity, and on-line sensing and automation. 2. Work continues in furthering the development of improved heat transfer models for thermal process simulation. Work accomplished during the past year focused on participation in FDA/USDA workshops and short courses in South America (Peru and Columbia) to help foreign manufacturers of canned foods learn how to comply with FDA Low-acid Canned Food Regulations in order to successfully export their products to markets in the USA. 3. Initiated new project on conversion of biomass (sugar beet tailings) into energy (natural gas) and compost through anaerobic digestion, as an opportunity for commercial application of NASA space-based technology to benefit the beet sugar industry. Anaerobic digestion of the sugar beet tailings into methane and compost could substantially reduce the cost of energy and waste management for American Crystal Sugar. Measurement of conversion kinetics at different temperatures and feedstock pretreatments is currently underway.

Impacts
In order for the food processing industry to remain competitive in an ever expanding global market place, it is essential that food companies be able to develop new and improved food products with unique quality attributes desired by consumers, and to design and control their processing operations to assure maximum product quality without compromising safety and wholesomeness to the consuming public at the least cost possible. The new textbook on physical properties will help food scientists and engineers develop the means by which these results can be achieved. Work on computer simulation, optimization, and control of thermal food processing operations has become a cornerstone of modern process design and control systems in today's food canning industry. These systems have resulted in increased safety assurance of sterilized canned foods to the consuming public with optimum quality at lower cost, and with improved manufacturing efficiency.

Publications

• Figura, L.O. and Teixeira, A.A. Food Physics: Physical Properties, Measurement and Application, Springer Press, Heidelberg, Germany (2007).
• Teixeira, A. A. & Balaban, M. O. "Computer software for on-line correction of process deviations in batch retorts." in Sandeep, K. P.. "Thermal Processing Control and Automation." Ames, Iowa, USA: Blackwell Publishers (2007).
• Teixeira, A. A. "Simulating Thermal Food Processes Using Deterministic Models." in Sun, D.. "Thermal Food Processing: Modeling, Quality Assurance and Innovation." Boca Raton, Florida, USA: Francis Taylor Group, LLC (2006).
• Teixeira, A. A. "Mechanistic models of microbial inactivation behavior." in Brul, S., Zwietering, M. & Gerwen, S. v.. "Modeling Microorganisms in Foods." Cambridge, England, UK: Woodhead Publishing Limited (2007).
• Teixeira, A. A., Simpson, R. & Almonacid, S. 2006 "Advances with intelligent on-line retort control in thermal processing of canned foods.." Food control. Submitted.
• Teixeira, A. A., *Flood, S. J. & Burks, T. F. 2006. "Physical properties of oranges in response to applied gripping forces for robotic harvesting.." Transactions of the ASABE. Submitted.
• Teixeira, A. A., *Khurana, A. & Chynoweth, D. P. 2006. "Ozone treatment to prevent microbial growth in air handling systems for controlled environments in agricultural, home and commercial applications." Journal of Agricultural Safety and Health. Submitted.
• Teixeira, A. A., Simpson, R., *Figeroa, I. & *Llanos, D. 2006 "On-line correction of process deviations without extending process time in batch retorting of canned foods" Food control. Submitted.
• Teixeira, A. A., Simpson, R. & Almonacid, S. 2006 "What happened to botulism from canned foods? IFT Food Technology "Perspective". Institute of Food Technology (IFT). April 2006 Issue of Food Technology.
• Teixeira, A. A. 2006 "Food Engineering Supporting Space Mission to Mars." Cover feature in March 2006 issue of Food Science and Technology, London, UK.