Improvement of Thermal and Alternative Processes for Foods

IMPROVEMENT OF THERMAL AND ALTERNATIVE PROCESSES FOR FOODS

Sponsoring Institution

National Institute of Food and Agriculture

Project Status

COMPLETE

Funding Source

HATCH

Reporting Frequency

Annual

Accession No.

0070418

Grant No.

(N/A)

Cumulative Award Amt.

(N/A)

Proposal No.

(N/A)

Multistate No.

NC-136

Project Start Date

Oct 1, 2000

Project End Date

Sep 30, 2005

Grant Year

(N/A)

Program Code

[(N/A)]- (N/A)

Recipient Organization
OHIO STATE UNIVERSITY
1680 MADISON AVENUE
WOOSTER,OH 44691

Performing Department
FOOD, AGRIC & BIOLOGICAL ENG

Non Technical Summary
Consumers demand safe, nutritious, and high quality sensory foods at low cost. Improve the knowledge of thermal and alternative processes for foods.

Animal Health Component

30%

Research Effort Categories

Basic

40%

Applied

30%

Developmental

30%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
501	5010	2020	100%

Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
5010 - Food;

Field Of Science
2020 - Engineering;

Goals / Objectives
1) To develop and verify methods for measurement and prediction of engineering and biochemical properties of foods as needed in process design and anlysis, and product development, 2) To measure and model process dependent kinetic parameters which affect food quality and safety attributes, 3) To identify and describe transport mechanisms occurring in food processes, 4) To develop mathematical models for analysis, design and improvement of food processes.

Project Methods
1.Engineering and biochemical properties of foods needed for process design and analysis include rheological, thermal (both thermodynamic and transport), mass transfer and electrical properties. Development and standardization of methodologies for measurement of these properties will be done to ensure consistency of parameters across stations. Specifically, techniques for standardizing particle size measurement in foods will be developed. The use of modulated DSC techniques for measuring thermal properties will be explored. The effects of food composition and micro structural elements on thermal properties will be investigated. Diffusivities of various compounds through food structures, edible films and packaging materials during manufacture and storage is important to produce quality and stability. Permeability data describing pressure driven water flow with microwaves will be investigated. Dielectric properties of foods will be quantified for better prediction of thawing processes and at high temperatures to model sterilization processes. 2.The relationship between glass transition and crystallization will be studied. Kinetics of changes in starchy foods will be studied. Aseptic processes and other processes with HTST/UHT heat treatments will be studied. The kinetics of microbial destruction in nonthermal processes will be studied. 3.Heat transfer during deep fat frying will be studied. The rates of heat, mass and momentum transfer during extrusion, coupled with the kinetics of physical and chemical reactions will be studied. 4.Models for extrusion processing will be developed.

Progress 10/01/00 to 09/30/05

Outputs
Diffusivity of NaOH and KOH through tomato skins has been studied as part of improving understanding of an ohmic process, which has been developed for tomato peeling. Particle size, density, cohesiveness and chargeability were correlated to transfer efficiency and dustiness obtained from a gravity fed tumble drum and a pneumatically fed conveyor belt electrostatic and non-electrostatic coating system. A method was developed to allow for electrostatic atomization of emulsions and water-soluble additives. This method creates a w/o emulsion that can carry a wide range of additives without changing the color, flavor or odor, or adding significant expense. Studies on electrode processes and electrochemical reactions have been conducted to determine methods to minimize them. The use of pulsed power technologies has been shown to significantly reduce electrolytic processes.A model for moderate electric field processing continues to be in development. A number of processes including fermentation and blanching have been and continue to be investigated. Two models for predicting the thermal conductivity of porous foods were developed and tested. A PEF pilot plant was constructed to meet the research and evaluation needs in academia and industry. Construction completed August 2002. This plant is set up and operational. Equipment include a production scale (2000 L/h orange juice pasteurization) PEF system, a pilot scale (200 L/h) viscous and particulate (<0.32cm) PEF processing system, a vertator deaerator, a Benco thermal form aseptic fill and seal machine running at 12 cups per minute, and other items for product preparation. This facility is open to industry for test production.

Impacts
Ohmic and PEF studies will help develop, improve and optimize equipment and processes for the food industry. Electrostatic coating work has resulted in several companies using the technology commercially. Work reported in previous years on aseptic processing of particulates has helped one company commercialize a particulate product. Another juice company in Oregon is using PEF technology.

Publications

Kaletunc, G., 2003 Construction of State Diagrams for Cereal Processing In: Characterization of Cereals and Flours: Properties, Analysis, and Applications. G. Kaletunc and K. Breslauer Eds., pp. 151-173. Marcel Dekker , New York
Huang, L Larry, V. and Kaletunc, G. 2003. Utilization of rheological properties in product and process development. In Characterization of Cereals and Flours: Properties, Analysis, and Applications, eds. G. Kaletunc and K.J. Breslauer, pp. 351-368. Marcel-Dekker, New York.
Kaletunc, G., 2003 Phase Diagrams, In: The Encyclopedia of Agricultural, Food, and Biological Engineering, D. Heldman Ed. pp. 745-750. Marcel Dekker, New York.
Zhang, Q.H., Qiu, X. and Sharma, S.K. 2002. PEF process improves safety and quality of orange juice. Chapter 2, pp45-67. In: Advances in Agricultural Science and Technology, Volume 1. Advances in Bioprocess Engineering. Ed. X.H. Yang and J. Tang. World Scientific, New Jersey
Yeom, H.W., McCann, K.T., Streaker, C.B. and Zhang, Q.H. 2002. Pulsed electric field processing of high acid liquid foods: A review. Volume 44, Chapter 1, Advances in Food and Nutrition Research. Academic Press Ltd, London, UK.
Zhang, Q.H., Qiu, X. and Sharma, S.K. 2002. PEF process improves safety and quality of orange juice. Chapter 2 in Advances in Bioprocessing Engineering, Ed XH Yang and J Tang. World Scientific. New Jersey.
Yeom, H.W., Zhang, Q.H. and Chism, G.W. 2002. Inactivation of pectin methyl esterase in orange juice by pulsed electric fields. Journal of Food Science 67:2154-2159.
Sipahioglu O, Barringer SA, Taub I, Yang APP. 2003. Characterization and modeling of dielectric properties of turkey meat. J Food Sci 68(2): 521-527
Sastry, S.K. 2003. Ohmic Heating. In: Encyclopedia of Agricultural Food and Biological Engineering; D.R. Heldman, Ed. pp: 707-711. Marcel Dekker, Inc
Sipahioglu O, Barringer SA. 2003. Dielectric properties of vegetables and fruits as a function of temperature, ash and moisture content. J Food Sci 68(1): 234-239
Sipahioglu O, Barringer SA, I Taub, A Prakash. 2003. Modeling the dielectric properties of ham as a function of temperature and composition. J Food Sci 68(3): 904-909
Barringer SA, Sipahioglu O, Bircan C. 2003. The dielectric properties of fruit, vegetables and meat. Proceedings of the 3rd World Congress on Microwave and Radio Frequency Applications in press
Ratanatriwong P, Barringer SA, J. Delwiche. 2003. Sensory preference, coating evenness, dustiness and transfer efficiency of electrostatically coated potato chips. J Food Sci 68 (4): 1542-1547
Fitzpatrick JJ, Barringer SA, Iqbal T. 2003. Flow property measurement of food powders and sensitivity of Jenike's hopper design methodology to the measured values. J Food Eng. Accepted April 2003
Alpas H, Lee J, Bozoglu F, and Kaletunc G. 2003. Evaluation of high hydrostatic pressure-sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 by differential scanning calorimetry Int J of Food Microbiol, 87: 229-237
Cremer, D. and Kaletunc, G. 2003. Fourier transform infrared microspectroscopic study of the chemical microstructure of corn and oat flour-based extrudates. Carbohyd Polym 52: 53-65
Barrett, A., Cardello, A., Maguire, P., Richardson, M., Kaletunc, G., and Lesher, L. 2002. Effects of Sucrose Ester, Dough Conditioner, and Storage Temperature on Long-Term Textural Stability of Shelf-Stable Bread. Cereal Chem. 79:806-811.
Lee, J., and Kaletunc, G. 2002. Evaluation of the heat inactivation of Escherichia coli and Lactobacillus plantarum by differential scanning calorimetry. Appl. Environ. Microbiol. 68:5379-5386.
Kaletunc, G. and Breslauer, K.J. 2003. Characterization of Cereals and Flours: Properties, Analysis, and Applications. Marcel Dekker, New York, 620 pages.
Kaletunc, G. and Breslauer, K.J. 2003 Calorimetry of Pre- and Post-Extruded Cereal Flours In: Characterization of Cereals and Flours: Properties, Analysis, and Applications. G. Kaletunc and K. Breslauer Eds., pp. 1-35. Marcel Dekker, New York
Kaletunc, G. 2003 Inactivation of Bacteria: A Calorimetric Investigation. Ohio Valley Thermal Analysis Society, DSC Symposium and ASTM Workshop, August 18, Bowling Green, KY.
O Sipahioglu, C Bircan, SA Barringer. 2003. Use of dielectric properties to determine starch gelatinization. IFT Annual Meeting paper 14B-15.
Abu-Ali JM, SA Barringer. 2003. Method for electrostatic atomization of emulsions. Electrostatics Society of America Annual Meeting
J. Delwiche, R Liggett, P Ratanatriwong, S Barringer. 2003. Thurstonian ideal point modeling of JAR scale ratings. Fifth Pangborn Sensory Science Symposium Number PG00295
Kaletunc, G. 2003 Evaluation by calorimetry the inactivation of microorganisms. IFT Annual Meeting, July 12-16, Chicago, IL Abstract 33-3.
Lee, J. and Kaletunc, G. 2003 Inactivation of Salmonella enteritidis Treated by a Combination of High Hydrostatic Pressure (HHP) and Nisin: A Calorimetric Investigation. ASM 103rd General Meeting, May 18-22, 2003 Washington, DC Abstract P-027.
Ayhan, Z. Zhang, Q.H. and Min, D.B. 2002. Effects of pulsed electric field processing and storage on stability and quality of single strength orange juice. Journal of Food Protection, 65:1623-1627.
Min. S., Reina L. and Zhang, Q.H. 2002. The effect of water activity on the inactivation of Enterobacter cloacae by pulsed electric field treatment. Journal of Food Processing and Preservation, 26:323-337.
Michalac, S., Alvarez, V., Ji, T. and Zhang, Q.H. 2003. Inactivation of selected microorganisms and properties of pulsed electric field processed milk. Journal of Food Processing and Preservation. 27(2):137-151.
Evrendilek, G.A. and Zhang, Q.H. 2003. Effects of pH, temperature, and pre pulsed electric field treatment on pulsed electric field and heat inactivation of Escherichia coli O157:H7. Journal of Food Protection. 66(5):755-759.
Min, S. Jin, Z.T., Min, S.K., Yeom, H. and Zhang, QH. 2003. Commercial Scale Pulsed Electric Field Processing of Orange Juice. Journal of Food Science. 68(4):1265-1271.
Min, S. and Zhang, QH. 2003. Effects of Commercial-scale pulsed electric field processing on the flavor and color of tomato juice. Journal of Food Science. 68(5)
Li, SQ., Zhang, QH, Lee, YZ, and Pham, TV. 2003. Effects of pulsed electric fields and thermal processing on the stability of Bovine Immunoglobulin G (IgG) in enriched soymilk. Journal of Food Science. 68(4):1201-1207.
Min, S, Jin, ZT and Zhang, QH. 2003. Effects of commercial scale pulsed electric field processing on the quality of tomato juice. Journal of Agricultural and Food Chemistry.51(11):3338-3344.
Min S, Min SK and Zhang QH. 2003. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. Journal of Food Science. 68(6):1995-2001.
Samaranayake, C.P. and Sastry, S.K. 2003. Electrochemical corrosion of platinized titanium electrodes during ohmic heating. Abstract 29D-1. Annual Meeting of the Institute of Food Technologists, Chicago, IL July 12-16.
Kulshrestha, S., and Sastry, S.K. 2003. Low-frequency dielectric changes in potato from ohmic heating: effect of end-point temperature. Abstract 29D-2. Annual Meeting of the Institute of Food Technologists, Chicago, IL July 12-16.
Kulshrestha, S., and Sastry, S.K. 2003. Changes in permeability of moderate electric field (MEF) treated vegetable tissue over time. Abstract 29D-3. Annual Meeting of the Institute of Food Technologists, Chicago, IL July 12-16.
Ratanatriwong P, SA Barringer. 2003. Sensory preference and process efficiency of electrostatic vs. nonelectrostatic coating of a snack food. Electrostatics 2003 Conference paper P1.
Barrett, A.H., Marando, G., Kaletunc, G., Taub, I.A., and Leung, H. 2002 Effect of various enzymes on the firming of shelf-stable bread. 87th Annual Meeting of Cereal Chemists, Montreal, Canada October 13-17, 2002 Abstract 176.
Kaletunc, G. and Yosick, K. 2002 Retrogradation rate of high pressure and thermally produced starch-sucrose gels. 87th Annual Meeting of Cereal Chemists, Montreal, Canada October 13-17, 2002 Abstract 338.
Biehl H, SA Barringer. 2003. Powder properties significant to coating efficiency and dustiness in an electrostatic and non-electrostatic tumble drum system. IFT Annual Meeting paper 92B-6.
Reyes C, SA Barringer. 2003. A method to measure coating evenness for snacks. IFT Annual Meeting paper 92B-7.
Abu-Ali JM, SA Barringer. 2003. General, minimal additive method for electrostatic atomization of food oils, water-soluble additives and emulsions. IFT Annual Meeting paper 72-4.
Rao S, SA Barringer. 2003. Liquid dipping versus electrostatic powder coating and application time for calcium chloride on tomato dices. IFT Annual Meeting paper 92B-8.
P Ratanatriwong, SA Barringer. 2003. Powder size and composition effects on electrostatic and nonelectrostatic coatings. IFT Annual Meeting paper 92B-9.
Kaletunc, G. 2002 Determination of inactivation kinetic parameters of bacteria using differential scanning calorimetry. The 30th annual NATAS Conference, September 23-25, Pittsburgh, Pennsylvania Abstract 33-3.
Min, S. and Zhang, QH. 2003. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. IFT Annual Meeting paper No. 92C-16. July, Chicago, IL.
Li, SQ and Zhang, QH. 2003. Application of pulsed electric fields in activation of Escherichia coli 8739 in enriched soymilk. IFT Annual Meeting paper No. 92C-17. July, Chicago, IL.
Min, S. and Zhang, QH. 2003. Effects of commercial-scale pulsed electric field processing on flavor and color of tomato juice. IFT Annual Meeting paper No. 92C-35. July, Chicago, IL.
Yang, RJ and Zhang, QH. 2003. Effects of high voltage pulsed electric fields on activity and structure of enzymes. IFT Annual Meeting paper No. 103-2. July, Chicago, IL.
Li, SQ and Zhang, QH. 2003. Stability of bovine immunoglobulin G (IgG) when subjected to pulsed electric fields and thermal treatment. IFT Annual Meeting paper No. 103-4. July, Chicago, IL.
Chern, WS, Kaneko, N, Tarakcioglu, GB and Zhang, QH. 2003. Consumer acceptance of PEF-processed orange juice. IFT Annual Meeting paper No. 14D-1. July, Chicago, IL.
Zhang, QH. 2003. Critical review of PEF technology. IFT Annual Meeting paper No. 23-1. July, Chicago, IL.
Zhang, QH. 2003. Recent development in PEF equipment. IFT Annual Meeting paper No. 23-2. July, Chicago, IL.
Abu-Ali J. 2002. Effect of machine and solution properties on electrostatic coating efficiency. Ph.D. Dissertation. The Ohio State University.
Min, S. 2003. Extending Shelf Life of Juices by Pulsed Electric Fields. Ph.D. Dissertation, The Ohio State University. Advisor, QH Zhang.
Li, S. 2003. Pulsed Electric Field Processing of Functional Foods. Ph.D. Dissertation, The Ohio State University. Advisor, QH Zhang.
Kaletunc, G, Ozadali F. 2002. Food Product Recall Fact Sheets: An Introduction. The Ohio State University Extension Fact Sheet, AEX-250-02 (1 page)
Kaletunc, G, Ozadali F. 2002. Understanding the Recall Concept in the Food Industry. The Ohio State University Extension Fact Sheet, AEX-251-02 (2 pages)
Assiry, A.M., Sastry, S.K., and Samaranayake, C.P. 2003. Degradation Kinetics of Ascorbic Acid During Ohmic Heating with Stainless Steel Electrodes. J. Appl. Electrochem. 33 187-196
Kulshrestha, S.A., and Sastry, S.K. 2003. Frequency and voltage effects on enhanced diffusion during Moderate Electric Field (MEF) treament. Innov. Food Sci.& Emerg. Technol. 4(2):189-194.
Castro, I., Teixeira, J.A., Salengke, S., Sastry, S.K., and Vicente, A.A. 2003. The influence of field strength, sugar and solid content on electrical conductivity of strawberry products. J. Food Proc. Engr. 26(1):17-29
Zitoun, K.B., and Sastry, S.K. 2003. Solid area fraction distribution of solid-liquid food mixtures during flow through a straight tube. J. Food Engineering 60:81-87

Progress 01/01/04 to 12/31/04

Outputs
Electrical conductivity of International Space Station menus is being investigated as part of a NASA project on reheating and sterilization technology for food, waste and water. We are also investigating the measurement of pH under high pressure. The adhesion of food powders coated onto food samples electrostatically and non-electrostatically was measured and compared. The resistivity of the target and powder, particle size, and humidity of storage determined the strength of electrostatic adhesion. The effect of particle size, and its interaction with flowability, was determined for nonelectrostatic and electrostatic transfer efficiency. Diced tomatoes were dipped in calcium solutions or powder coated to determine which showed the greatest increase in firmness and drained weight. Studies on pulsed electric field (PEF) processing are continuing. Evaluation of food product safety, quality and shelf life stability continued on products with particles such as apple sauce, yogurt products with fruit puree, and salad dressing. Effect of electrical conductivity on the inactivation of enzymes was investigated. Studies on electrode processes and electrochemical reactions have been conducted to determine methods to minimize them. The use of pulsed power technologies has been shown to significantly reduce electrolytic processes. The kinetics of color and texture development in par-fried French fries and potato rounds processed by deep fat frying, microwaving and baking was determined.Thermal and combined pressure-thermal resistance of various Bacillus spores (Bacillus stearothermophilus, B. subtilis, Bacillus polymyxa) is compared. Among the spores tested B. stearothermophilus spores showed the highest combined pressure-thermal resistance. Within the range of conditions studied, pressure appears to accelerate the inactivation kinetics of the spores. However, at elevated process temperatures, temperature appears to be primary factor influencing spore microbial lethality. A single chamber high-pressure microbial kinetic testing unit was custom fabricated for spore inactivation studies. The unit can operate up to 700 MPa pressure, over a wide range of process temperature (-20 to 125 degrees C). Sample size is approximately 20 ml. Future studies will evaluate combined pressure-thermal inactivation kinetics of various nonpathogenic Clostridium spores. A mobile pilot plant scale PEF processing system with energy recovery was designed and constructed, and tested. A buffer system was used to evaluate the life time of electrode materials.

Impacts
Ohmic and PEF studies will help develop, improve and optimize equipment and processes for the food industry. Electrostatic coating work has resulted in several companies using the technology commercially. Work reported in previous years on aseptic processing of particulates has helped one company successfully file a process with FDA for a particulate product.

Publications

Barbosa-Canovas, G.V., T. N. Koutchma, V. M. Balasubramaniam, G. D. Sadler, S. Clark, P. Juliano, C. P. Dunne, and A. E. Yousef. 2004. High pressure processing of egg-based products. Abstract number 86-4 Annual Meeting of Institute of Food Technologists, Las Vegas, NA. July 12-16.
Balasubrahmanyam, Kottapalli, Sundar, B., and V.M. Balasubramaniam. 2004. Modeling the synergistic effects of high pressure, temperature, pH and time on the inactivation of Bacillus Subtilis ATCC 6633 spores during high pressure processing. Abstract number. P072 91 Annual Meeting, International Association of Food Protection, Phoenix, Az. August 8-11.
Balasubramaniam, V.M. 2004. Thermal effects in high pressure processing. Internationalization of Combat Feeding, Symposium on high pressure processing. US Army Combat Feeding Program, Natick, MA. June 8-10.
Balasubramaniam, V.M. 2004. Thermal interactions during high pressure processing. Invited presentation. Nonthermal Processing Technologies Workshop co-sponsored by IFT Nonthermal Processing Division/ EFFoST Sydney, Australia September 16-17.
Kuo CJ, Harper WJ, Courtney PD, Yousef AE and Zhang QH. 2004. Evaluation of PEF as a means of reducing the microbial load in high-solid, high-protein ulterfiltered WPC retentate. IFT Annual Meeting paper No. 17A-10. July, Las Vegas, NV.
Savitski A, Lodi A and Zhang QH. 2004. Prototype evaluation of ultrasonic sealing laminated foil pouches. IFT Annual Meeting paper No. 95-8. July, Las Vegas, NV.
Zhang QH, Savitski A, Sherman P, Boyd R and Gordon T. 2004. Implement ultrasonic sealing in MRE pouch production. IFT Annual Meeting paper No. 99B-28. July, Las Vegas, NV.
Jin ZT, Li SQ, Zhang QH, Dunne CP, Yang TCS and Gaines J. 2004. Development of shelf-stable high acid viscous foods with combination of pulsed electric field and mild heat treatments. IFT Annual Meeting paper No. 32-1. July, Las Vegas, NV.
Li SQ, Jin TZ, Kim M, Lodi A, Zhang QH and Dunne CP. 2004. Shelf stable high acid foods processed by pulsed electric field combined with mild heat. IFT Annual Meeting paper No. 32-4. July, Las Vegas, NV.
Li SQ, Jin TZ, Zhang QH, Turek EJ and Lau MH. 2004. Inactivation of Lactobacillus plantarum and extension of microbial stability of a model salad dressing using a pilot plant pulsed electric field system. IFT Annual Meeting paper No. 32-3. July, Las Vegas, NV.
Vembu, K. 2004. Temperature distribution during ohmic thawing of Tylose. M.S. report. The Ohio State University.
Ratanatriwong P. 2004. Sensory evaluation of electrostatically coated potato chips and powder physical property effects (size and food composition) on electrostatic coating improvement. Ph. D Dissertation, The Ohio State University.
Abu-Ali J. 2004. Food coating applications in: electrostatic atomization, non-electrostatic coating and electrostatic powder coating. Ph. D Dissertation, The Ohio State University.
Halim F. 2004. The importance of food powder and target characteristics and relative humidity to electrostatic adhesion. M.S. Thesis, The Ohio State University.
Rao S. 2004. Effect of calcium addition by liquid dipping & electrostatic powder coating on firmness, drained weight & calcium content of diced tomatoes. M.S. Thesis, The Ohio State University.
Ramaswamy, R., V.M. Balasubramaniam, and Gonul Kaletunc. 2004. High pressure processing: Fact sheet for food processors. The Ohio State University Extension Fact Sheet, FSE-1-04
Balasubramaniam, V.M. 2004. High pressure processing of food and biological materials: Opportunities and challenges Supercritical Fluid Chromatography, Extraction, & Processing Conference. Pittsburgh, Pennsylvania, PA August 1 - 4
Zitoun, K.B., and Sastry, S.K. 2004. Orientation distribution of solids in continuous solid-liquid flow in a vertical tube. Chem. Engr. Sci. 59:2767-2775.
Sensoy, I., and Sastry, S.K. 2004. Extraction using moderate electric fields. J. Food Sci. 69(1):FEP7-13.
Castro, I., Teixeira, J.A., Salengke, S., Sastry, S.K., and Vicente, A.A. 2004. Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics. Innov. Food Sci. & Emerg. Technol. 5:27-36.
Sheung, K.S.M., Min,S., and Sastry, S.K. 2004. Dynamic head space analyses of orange juice flavor compounds and their absorption into packaging materials. J. Food Sci.69(7):C549-56.
Assiry, A.M., Sastry, S.K., and Samaranayake, C. 2004. Influence of temperature, electrical conductivity, power and pH on ascorbic acid degradation kinetics during ohmic heating with stainless steel electrodes. Bioelectrochemistry (Accepted for publication).
Samaranayake, C.P., and Sastry, S.K. 2004. Electrode and pH effects on electrochemical reactions during ohmic heating. J. Electroanalytical Chem. (Accepted for publication).
Sipahioglu O, Barringer SA, Bircan C. 2004. The dielectric properties of meats as a function of temperature and composition. J Microwave Power EE 38(3):161-169.
Whitaker AM, Barringer SA. 2004. Measurement of contour and volume during cake baking. Cereal Chem 8(2):177-181.
Biehl H, Barringer SA. 2004. Comparison of the effect of powder properties on coating transfer efficiency and dustiness in two non-electrostatic and electrostatic systems. Innov Food Sci Emerg Technol 5(2):191-198.
Fleischman GJ, Ravishankar S, and V.M. Balasubramaniam. 2004. The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber. Food Microbiology 21 (1): 91-95
Ariefdjohan, M.W., P.E. Nelson, R.K. Singh, A.K. Bhunia, V.M. Balasubramaniam, and N. Singh. 2004. The use of high hydrostatic pressure treatment in eliminating Escherichia coli O157: H7 and Listeria monocytogenes in alfalfa seeds. Journal of food Science. 69(5), M117-20.
Caner, C., Hernandez, R., Pascall, M.A. and V.M. Balasubramaniam. 2004. The effect of high pressure processing on the sorption of selected food simulants into polymeric films used for food packaging. Packaging Technology and Science. 17:139-153.
Yang R, Li S and Zhang QH. 2004. Effects of pulsed electric fields on the activity of enzymes in aqueous solution. Journal of Food Science, 69(4):FCT241-FCT248. Evrendilek GA, Yeom HW, Jin ZT and Zhang QH. 2004. Safety and quality evaluation of a yogurt-based drink processed by a pilot plant PEF system. Journal of Food Process Engineering 27(3):197-212.
Evrendilek GA, Li S, Dantzer WR and Zhang QH. 2004. Pulsed electric field processing beer: microbial, sensory and quality analysis. Journal of Food Science. 69(7):x1-x5.
Sastry, S.K., Marcy, J.E., Yousef, A.E. and Perchonok, M.H. 2004. Reheating and sterilization technology for food, waste and water. Abstract No. HLS-20. Habitation 2004 Conference, Orlando, FL, Jan. 4-6, 2004.
Sastry, S.K., Marcy, J.E., Yousef, A.E. and Perchonok, M.H. 2004. Reheating and sterilization technology for food, waste and water. Abstract No. 90-3. IFT Annual Meeting, Las Vegas, NV, July 12-16.
Samaranayake, C., and Sastry, S.K.. 2004. Electrode and pH effects on electrochemical reactions during 60 Hz. ohmic heating. Abstract No. 17G-7. IFT Annual Meeting, Las Vegas, NV, July 12-16.
Samaranayake, C., Sastry, S.K., and Zhang, Q.H. 2004. Pulsed ohmic heating with stainless-steel electrodes: frequency, pulse width and delay time effects on electrochemical reactions. IFT Annual Meeting, Las Vegas, NV, July 12-16.
Ratanatriwong P, SA Barringer. 2004. Powder composition effects on electrostatic and nonelectrostatic coating. International Conference of Engineering and Food 9 No. 876.
Sumawi H, SA Barringer. 2004. Transfer efficiency and dustiness of positive vs. negative polarity electrostatic coating. IFT Annual Meeting paper 99B-1.
Abu-Ali JM, SA Barringer. 2004. Generating charged sprays of oil, emulsions and additives using single-stage, high- field electrostatic atomization. International Conference of Engineering and Food 9 No. 252.
Xu Y, SA Barringer. 2004. Prevention of molasses gelling. IFT Annual Meeting paper 83E-23.
Johnson D, SA Barringer. 2004. Optimization of Electrostatic Powder Coating. IFT Annual Meeting paper 99B-2.
Sipahioglu O, SA Barringer. 2004. Dielectric properties of date paste and syrup as a function of temperature, ash and moisture content. IFT Annual Meeting paper 17G-5.
Halim F, SA Barringer. 2004. Electrostatic adhesion on food products: is it important? ESA Annual meeting. P 361-367.
Balasubramaniam, V.M. 2003. High pressure processing of low acid foods. Abstract number 34-5. Annual Meeting of Institute of Food Technologists, Chicago, IL. July 13-16.
Hermawan N., Evrendilek GA. and Zhang QH. 2004. Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis. Journal of Food Safety, 24(1):71-85.
Balasubramaniam, V.M., E. Y. Ting, C.M. Stewart and J.A. Robbins. 2004. Recommended laboratory practices for conducting high-pressure microbial experiments. Innovative Food Science and Emerging Technologies. (in press).
Evrendilek GA., Zhang QH. and Richter ER. 2004. Application of Pulsed Electric Fields to Skim Milk inoculated with Staphylococcus aureus. Biosystems Engineering, 87(2):137-144.

Progress 01/01/03 to 12/31/03

Outputs
Diffusivity of NaOH and KOH through tomato skins has been studied as part of improving understanding of an ohmic process, which has been developed for tomato peeling. Particle size, density, cohesiveness and chargeability were correlated to transfer efficiency and dustiness obtained from a gravity fed tumble drum and a pneumatically fed conveyor belt electrostatic and non-electrostatic coating system. A method was developed to allow for electrostatic atomization of emulsions and water-soluble additives. This method creates a w/o emulsion that can carry a wide range of additives without changing the color, flavor or odor, or adding significant expense. Studies on electrode processes and electrochemical reactions have been conducted to determine methods to minimize them. The use of pulsed power technologies has been shown to significantly reduce electrolytic processes. A model for moderate electric field processing continues to be in development. A number of processes including fermentation and blanching have been and continue to be investigated. Two models for predicting the thermal conductivity of porous foods were developed and tested. A PEF pilot plant was constructed to meet the research and evaluation needs in academia and industry. Construction completed August 2002. This plant is set up and operational. Equipment include a production scale (2000 L/h orange juice pasteurization) PEF system, a pilot scale (200 L/h) viscous and particulate (<0.32cm) PEF processing system, a vertator deaerator, a Benco thermal form aseptic fill and seal machine running at 12 cups per minute, and other items for product preparation. This facility is open to industry for test production.

Impacts
Ohmic and PEF studies will help improve and optimize equipment for the food industry. The improved understanding of electrostatic coating, combined with tests in our lab, has resulted in several companies using the technology commercially

Publications

Sastry, S.K. 2003. Electrical Conductivity of Foods. In: Engineering Properties of Foods. M.A. Rao, S.S.H. Rizvi, and A.K. Datta, Eds. Marcel Dekker, Inc. (submitted).
Sipahioglu O, Barringer SA. 2003. Dielectric properties of vegetables and fruits as a function of temperature, ash and moisture content. J Food Sci 68(1): 234-239.
Sipahioglu O, Barringer SA, Taub I, Yang APP. 2003. Characterization and modeling of dielectric properties of turkey meat. J Food Sci 68(2): 521-527.
Sipahioglu O, Barringer SA, I Taub, A Prakash. 2003. Modeling the dielectric properties of ham as a function of temperature and composition. J Food Sci 68(3): 904-909.
Kulshrestha, S., and Sastry, S.K. 2003. Changes in permeability of moderate electric field (MEF) treated vegetable tissue over time. Abstract 29D-3. Annual Meeting of the Institute of Food Technologists, Chicago, IL July 12-16.
Ratanatriwong P, Barringer SA, J. Delwiche. 2003. Sensory preference, coating evenness, dustiness and transfer efficiency of electrostatically coated potato chips. J Food Sci 68 (4): 1542-1547.
Ratanatriwong P, SA Barringer. 2003. Sensory preference and process efficiency of electrostatic vs. nonelectrostatic coating of a snack food. Electrostatics 2003 Conference paper P1.
Biehl H, SA Barringer. 2003. Powder properties significant to coating efficiency and dustiness in an electrostatic and non-electrostatic tumble drum system. IFT Annual Meeting paper 92B-6.
Reyes C, SA Barringer. 2003. A method to measure coating evenness for snacks. IFT Annual Meeting paper 92B-7.
Barringer SA, Sipahioglu O, Bircan C. 2003. The dielectric properties of fruit, vegetables and meat. Proceedings of the 3rd World Congress on Microwave and Radio Frequency Applications in press
Fitzpatrick JJ, Barringer SA, Iqbal T. 2003. Flow property measurement of food powders and sensitivity of Jenike?s hopper design methodology to the measured values. J Food Eng. Accepted 4-03.
Biehl HL, Barringer SA. 2003. Physical properties important to electrostatic and non-electrostatic powder transfer efficiency in a tumble drum. J Food Sci accepted 8-24-03
Whitaker AM, Barringer SA. 2003. Measurement of contour and volume during cake baking. Cereal Chem in press.
Alpas H., Lee J., Bozoglu F., and Kaletunc G. 2003. Evaluation of high hydrostatic pressure-sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 by differential scanning calorimetry Int J of Food Microbiol, 87: 229-237.
Cremer, D. and Kaletunc, G. 2003. Fourier transform infrared microspectroscopic study of the chemical microstructure of corn and oat flour-based extrudates. Carbohyd Polym, 52: 53?65.
Barrett, A., Cardello, A., Maguire, P., Richardson, M., Kaletunc, G., and Lesher, L. 2002. Effects of Sucrose Ester, Dough Conditioner, and Storage Temperature on Long-Term Textural Stability of Shelf-Stable Bread. Cereal Chem. 79:806-811.
Lee, J., and Kaletunc, G. 2002. Evaluation of the heat inactivation of Escherichia coli and Lactobacillus plantarum by differential scanning calorimetry. Appl. Environ. Microbiol. 68:5379-5386.
Kaletunc, G. and Breslauer, K.J. 2003. Characterization of Cereals and Flours: Properties, Analysis, and Applications. Marcel Dekker, New York, 620 pages. Kaletunc, G. and Breslauer, K.J. 2003 ?Calorimetry of Pre- and Post-Extruded Cereal Flours? In: Characterization of Cereals and Flours: Properties, Analysis, and Applications. G. Kaletunc and K. Breslauer Eds., pp. 1-35. Marcel Dekker, New York
Min, S. Jin, Z.T., Min, S.K., Yeom, H. and Zhang, QH. 2003. Commercial Scale Pulsed Electric Field Processing of Orange Juice. Journal of Food Science. 68(4):1265-1271.
Evrendilek, G.A. and Zhang, Q.H. 2003. Effects of pH, temperature, and pre pulsed electric field treatment on pulsed electric field and heat inactivation of Escherichia coli O157:H7. Journal of Food Protection. 66(5):755-759.
Min, S. and Zhang, QH. 2003. Effects of Commercial-scale pulsed electric field processing on the flavor and color of tomato juice. Journal of Food Science. 68(5):.
Zhang, Q.H., Qiu, X. and Sharma, S.K. 2002. PEF process improves safety and quality of orange juice. Chapter 2, pp45-67. In: Advances in Agricultural Science and Technology, Volume 1. Advances in Bioprocess Engineering. Ed. X.H. Yang and J. Tang. World Scientific, New Jersey.
Kaletunc, G., 2003 ?Construction of State Diagrams for Cereal Processing? In: Characterization of Cereals and Flours: Properties, Analysis, and Applications. G. Kaletunc and K. Breslauer Eds., pp. 151-173. Marcel Dekker , New York
Huang, L Larry, V. and Kaletunc, G. 2003. Utilization of rheological properties in product and process development. In Characterization of Cereals and Flours: Properties, Analysis, and Applications, eds. G. Kaletunc and K.J. Breslauer, pp. 351-368. Marcel-Dekker, New York.
Kaletunc, G., 2003 ?Phase Diagrams?, In: The Encyclopedia of Agricultural, Food, and Biological Engineering, D. Heldman Ed. pp. 745-750. Marcel Dekker, New York.
Yeom, H.W., McCann, K.T., Streaker, C.B. and Zhang, Q.H. 2002. Pulsed electric field processing of high acid liquid foods: A review. Volume 44, Chapter 1, Advances in Food and Nutrition Research. Academic Press Ltd, London, UK.
Zhang, Q.H., Qiu, X. and Sharma, S.K. 2002. PEF process improves safety and quality of orange juice. Chapter 2 in Advances in Bioprocessing Engineering, Ed XH Yang and J Tang. World Scientific. New Jersey.
Yeom, H.W., Zhang, Q.H. and Chism, G.W. 2002. Inactivation of pectin methyl esterase in orange juice by pulsed electric fields. Journal of Food Science 67:2154-2159.
Ayhan, Z. Zhang, Q.H. and Min, D.B. 2002. Effects of pulsed electric field processing and storage on stability and quality of single strength orange juice. Journal of Food Protection, 65:1623-1627.
Min. S., Reina L. and Zhang, Q.H. 2002. The effect of water activity on the inactivation of Enterobacter cloacae by pulsed electric field treatment. Journal of Food Processing and Preservation, 26:323-337.
Michalac, S., Alvarez, V., Ji, T. and Zhang, Q.H. 2003. Inactivation of selected microorganisms and properties of pulsed electric field processed milk. Journal of Food Processing and Preservation. 27(2):137-151.
Li, SQ., Zhang, QH, Lee, YZ, and Pham, TV. 2003. Effects of pulsed electric fields and thermal processing on the stability of Bovine Immunoglobulin G (IgG) in enriched soymilk. Journal of Food Science. 68(4):1201-1207.
Min, S, Jin, ZT and Zhang, QH. 2003. Effects of commercial scale pulsed electric field processing on the quality of tomato juice. Journal of Agricultural and Food Chemistry.51(11):3338-3344.
Min S, Min SK and Zhang QH. 2003. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. Journal of Food Science. 68(6):1995-2001.
Samaranayake, C.P. and Sastry, S.K. 2003. Electrochemical corrosion of platinized titanium electrodes during ohmic heating. Abstract 29D-1. Annual Meeting of the Institute of Food Technologists, Chicago, IL July 12-16.
Kulshrestha, S., and Sastry, S.K. 2003. Low-frequency dielectric changes in potato from ohmic heating: effect of end-point temperature. Abstract 29D-2. Annual Meeting of the Institute of Food Technologists, Chicago, IL July 12-16.
O Sipahioglu, C Bircan, SA Barringer. 2003. Use of dielectric properties to determine starch gelatinization. IFT Annual Meeting paper 14B-15.
Abu-Ali JM, SA Barringer. 2003. General, minimal additive method for electrostatic atomization of food oils, water-soluble additives and emulsions. IFT Annual Meeting paper 72-4.
Rao S, SA Barringer. 2003. Liquid dipping versus electrostatic powder coating and application time for calcium chloride on tomato dices. IFT Annual Meeting paper 92B-8.
P Ratanatriwong, SA Barringer. 2003. Powder size and composition effects on electrostatic and nonelectrostatic coatings. IFT Annual Meeting paper 92B-9.
Abu-Ali JM, SA Barringer. 2003. Method for electrostatic atomization of emulsions. Electrostatics Society of America Annual Meeting
J. Delwiche, R Liggett, P Ratanatriwong, S Barringer. 2003. Thurstonian ideal point modeling of JAR scale ratings. Fifth Pangborn Sensory Science Symposium #PG00295
Kaletunc, G. 2003 Inactivation of Bacteria: A Calorimetric Investigation. Ohio Valley Thermal Analysis Society, DSC Symposium and ASTM Workshop, August 18, Bowling Green, KY.
Kaletunc, G. and Yosick, K. 2002 Retrogradation rate of high pressure and thermally produced starch-sucrose gels. 87th Annual Meeting of Cereal Chemists, Montreal, Canada October 13-17, 2002 Abstract 338.
Kaletunc, G. 2003 Evaluation by calorimetry the inactivation of microorganisms. IFT Annual Meeting, July 12-16, Chicago, IL Abstract 33-3.
Lee, J. and Kaletunc, G. 2003 Inactivation of Salmonella enteritidis Treated by a Combination of High Hydrostatic Pressure (HHP) and Nisin: A Calorimetric Investigation. ASM 103rd General Meeting, May 18-22, 2003 Washington, DC Abstract P-027.
Barrett, A.H., Marando, G., Kaletunc, G., Taub, I.A., and Leung, H. 2002 Effect of various enzymes on the firming of shelf-stable bread. 87th Annual Meeting of Cereal Chemists, Montreal, Canada October 13-17, 2002 Abstract 176.
Kaletunc, G. 2002 Determination of inactivation kinetic parameters of bacteria using differential scanning calorimetry. The 30th annual NATAS Conference, September 23-25, Pittsburgh, Pennsylvania Abstract 33-3.
Min, S. and Zhang, QH. 2003. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. IFT Annual Meeting paper No. 92C-16. July, Chicago, IL.
Li, SQ and Zhang, QH. 2003. Application of pulsed electric fields in activation of Escherichia coli 8739 in enriched soymilk. IFT Annual Meeting paper No. 92C-17. July, Chicago, IL.
Min, S. and Zhang, QH. 2003. Effects of commercial-scale pulsed electric field processing on flavor and color of tomato juice. IFT Annual Meeting paper No. 92C-35. July, Chicago, IL.
Yang, RJ and Zhang, QH. 2003. Effects of high voltage pulsed electric fields on activity and structure of enzymes. IFT Annual Meeting paper No. 103-2. July, Chicago, IL.
Li, SQ and Zhang, QH. 2003. Stability of bovine immunoglobulin G (IgG) when subjected to pulsed electric fields and thermal treatment. IFT Annual Meeting paper No. 103-4. July, Chicago, IL.
Zhang, QH. 2003. Recent development in PEF equipment. IFT Annual Meeting paper No. 23-2. July, Chicago, IL.
Abu-Ali J. 2002. Effect of machine and solution properties on electrostatic coating efficiency. Ph.D. Dissertation. The Ohio State University.
Min, S. 2003. Extending Shelf Life of Juices by Pulsed Electric Fields. Ph.D. Dissertation, The Ohio State University. Advisor, QH Zhang.
Li, S. 2003. Pulsed Electric Field Processing of Functional Foods. Ph.D. Dissertation, The Ohio State University. Advisor, QH Zhang.
Kaletunc, G, Ozadali F. 2002. Food Product Recall Fact Sheets: An Introduction. The Ohio State University Extension Fact Sheet, AEX-250-02 (1 page)
Kaletunc, G, Ozadali F. 2002. Understanding the Recall Concept in the Food Industry. The Ohio State University Extension Fact Sheet, AEX-251-02 (2 pages)
Assiry, A.M., Sastry, S.K., and Samaranayake, C.P. 2003. Degradation Kinetics of Ascorbic Acid During Ohmic Heating with Stainless Steel Electrodes. J. Appl. Electrochem. 33:187-196.
Chern, WS, Kaneko, N, Tarakcioglu, GB and Zhang, QH. 2003. Consumer acceptance of PEF-processed orange juice. IFT Annual Meeting paper No. 14D-1. July, Chicago, IL.
Zhang, QH. 2003. Critical review of PEF technology. IFT Annual Meeting paper No. 23-1. July, Chicago, IL.
Kulshrestha, S.A., and Sastry, S.K. 2003. Frequency and voltage effects on enhanced diffusion during Moderate Electric Field (MEF) treament. Innov. Food Sci.& Emerg. Technol. 4(2):189-194.
Castro, I., Teixeira, J.A., Salengke, S., Sastry, S.K., and Vicente, A.A. 2003. The influence of field strength, sugar and solid content on electrical conductivity of strawberry products. J. Food Proc. Engr. 26(1):17-29.
Zitoun, K.B., and Sastry, S.K. 2003. Solid area fraction distribution of solid-liquid food mixtures during flow through a straight tube. J. Food Engineering 60:81-87.
Sensoy, I., and Sastry, S.K. 2003. Ohmic blanching of mushrooms. J. Food Proc. Engr. (Accepted for publication).
Sensoy, I., and Sastry, S.K. 2003. Extraction using moderate electric fields. J. Food Sci. (Accepted for publication)
Sastry, S.K. 2003. Ohmic Heating. In: Encyclopedia of Agricultural Food and Biological Engineering; D.R. Heldman, Ed. pp: 707-711. Marcel Dekker, Inc

Progress 01/01/02 to 12/31/02

Outputs
Objective A Low-frequency dielectric spectra were determined for vegetable tissue subjected to moderate electric field (MEF) and ohmic heating treatments. Significant differences were observed between treated and untreated samples in the "-dispersion region, although few changes occurred at higher frequencies. This suggests that certain fundamental changes take place in the tissue structure even under mild electric fields. Both liquid and powder properties important to coating efficiency are studied, as well as their effect on dustiness. Effect of the color and viscosity of tomato products on consumer acceptability was studied. Quality changes during processing and storage of tomato juice and sauce were studied, as well as developing an on-line Bostwick for ketchup. Models have been developed to predict the dielectric properties of muscle foods, fruits and vegetables based on their composition and various additives. The effects of gelatinization, denaturation and other changes that occur at elevated temperatures have been included. Objective B Studies on kinetics of ascorbic acid oxidation under ohmic treatment were conducted to further understand electrode processes. Objective C Objective D A model for moderate electric field processing is in development. A number of processes including fermentation and blanching have been and continue to be investigated An ohmic heating pilot plant has been tested and commissioned, and has been used for product trials.

Impacts
Ohmic and PEF studies will help improve and optimize equipment for the food industry. Currently, much interest exists in improving processed food quality, while maintaining microbial control.

Publications

Sastry, S.K., Yousef, A., Cho, H-Y., Unal, R., Salengke, S., Wang, W-C., Lima, M., Kulshrestha, S., Wongsa-Ngasri, P. and Sensoy, I. 2002. Ohmic Heating and Moderate Electric Field (MEF) Processing. Chapter 47 in: Engineering and Food for the 21st Century., J. Welti-Chanes, G.V. Barbosa-Canovas, J. M. Aguilera, Eds., pp 785-793. Technomic Publishers.
Palaniappan, S., and Sastry, S.K. 2002. Microbial inactivation during ohmic heating. Ch. 17 in: Inactivation of Foodborne Microorganisms. Vijay Juneja and John Sofos, Eds., pp. 451-460, Marcel Dekker, Inc.
Sastry, S.K. 2002. Moderate electric field processes for enhancement of bioprocesses. Proceedings of the International Conference on Energy Saving Technologies in Drying and Hygrothermal Processing, Moscow, Russia, Vol. 3: 40-47.
Lee, J. and Kaletunc, G. 2002. Calorimetric determination of inactivation parameters of microorganisms. J Applied Microbiology, 93, 178-189.
Ayhan, Z., Zhang, Q.H., Farahbakhsh, B. and Kneller, M. 2001. Inspection of Seal Integrity of Food Packages using Ultrasound and Pressure Differential Techniques. Applied Engineering in Agriculture 17(2):179-192.
Li, S. and Zhang, Q.H. 2001. Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science & Nutrition 41(6):451-464.
Yeom, H.W., MacCann, K.T., Streaker, C.B. and Zhang, Q.H. 2001. Pulsed electric field processing of high acid liquid foods: A review. Advances in Food & Nutrition Research. 44(1):1-32.
Tijskens LMM, Barringer SA, Biekman ESA. 2001. Modelling the effect of pH on the colour degradation of blanched Broccoli. Innov Food Sci Emerg Technol Vol 2, (4) 315-322.
Bircan C, Barringer SA and Mangino M. 2001. Use of dielectric properties to detect whey protein denaturation. J Microwave Power EE 36(3):179-186.
Apaiah RK, Goodman CL and Barringer SA 2001. Quality differences between Fresh Pack and Remanufactured tomato sauce. J Food Process Pres 25(6):431-445.
Goodman C, Fawcett S and Barringer SA 2002. Flavor, viscosity, and color analyses of hot and cold break tomato juices. J Food Sci 67(1): 404-408.
Miller MJ and Barringer SA. 2002. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn. J Food Sci 67(1): 198-201.
Bircan C and Barringer SA. 2002. Determination of collagen denaturation of muscle foods using the dielectric properties. J Food Sci 67(1): 202-205.
Ricks NP, Barringer SA, Fitzpatrick JJ. 2002. Food Powder Characteristics Important To Non-Electrostatic and Electrostatic Coating and Dustiness. J Food Sci 67(6): 2256-5563.
Claybon KT, Barringer SA. 2002. Consumer acceptability of viscosity in processed tomato products by African-American, Latino and Prototypical consumers. J Food Sci 67(6): 2380-2384.
Bircan C, Barringer SA. 2002. Use of dielectric properties to detect egg protein denaturation. J Microwave Power EE 37(2): 89-96.
Elayedath S, Barringer SA. 2002. Electrostatic powder coating of shredded cheese with antimycotic and anticaking agents. Innov Food Sci Emerg Technol in press
Abu-Ali JM, O Sipahioglu, C Bircan, P Ratanatriwong, SA Barringer. 2002. Development Of A Nondairy, Ready-To-Eat And Low Fat Cereal Snack Which Is An Excellent Source Of Fiber. IFT Annual Meeting paper 15f-27.
Barringer SA, Sipahioglu O. 2002. Modeling the Dielectric Properties of Fruit, Vegetables and Meat. 3rd World Congress on Microwave and Radio Frequency Applications paper T2C.
Sensoy, I. 2002.Ohmic and moderate electric field treatment of foods: studies on heat transfer modeling, blanching, drying, rehydration and extraction. Ph.D. Dissertation. The Ohio State University.
Claybon KT, Barringer SA. 2002. Consumer acceptability of color in processed tomato products by African-American, Latino and Prototypical consumers. J Food Quality in press
Sipahioglu O, Barringer SA, I Taub, A Prakash. 2002. Modeling the dielectric properties of ham as a function of temperature and composition. J Food Sci in press
Sipahioglu O, Barringer SA, Taub I, Yang APP. 2002. Characterization and Modeling of Dielectric Properties of Turkey Meat. J Food Sci in press
Sipahioglu O, Barringer SA. 2002. Modeling the Dielectric Properties of Vegetables and Fruits as a Function of Temperature and Composition. J Food Sci in press
Barringer SA. 2002 Effect of growing conditions, processing and storage on the quality of tomato products. Foods and Food Ingredients Journal of Japan in press
Yeom, H.W., Zhang, Q.H. and Chism, G.W. 2002. Inactivation of pectin methyl esterase in orange juice by pulsed electric fields. Journal of Food Science 67:(in press).
Sastry, S.K. 2002. Ohmic Heating. In: Encyclopedia of Life Support Systems. EOLSS Publishers. (In press).
Ayhan, Z. Zhang, Q.H. and Min, D.B. 2002. Effects of pulsed electric field processing and storage on stability and quality of single strength orange juice. Journal of Food Protection, in press.
Lee, J. and Kaletunc, G. 2002. Evaluation by differential scanning calorimetry of the heat inactivation of Escherichia coli and Lactobacillus plantarum. Applied and Environmental Microbiology. In press.
Barrett, A., Cardello, A., Maguire, P., Richardson, M., Kaletunc, G. and Lesher, L. 2002. Effects of sucrose ester, dough conditioner and storage temperature on the long-term textural stability of shelf-stable bread. Cereal Chemistry. accepted on 5 July 2002.
Sastry, S.K. 2002. Ohmic Heating. In: Encyclopedia of Agricultural and Food Engineering. Marcel Dekker (In press).
Sastry, S.K. Ohmic and moderate electric field processing. Abstract No. 09, European Conference on Advanced Technology for Safe and High Quality Foods, (EUROCAFT 2001), Berlin, Germany, December 5-7, 2001.
Sastry, S.K. 2002. Ohmic and moderate electric field processing. Abstract. Symposium on Emerging Technologies for the Food Industry, Madrid, Spain, March 11-13, 2002, p. 48.
Sensoy, I., and Sastry, S.K. 2002. Extraction from leafy materials using moderate electric fields: effects of field strength and frequency. Abstract No. 91C-9, Annual Meeting, Institute of Food Technologists, Anaheim, CA, June 15-19.
Samaranayake, C.P., and Sastry, S.K. 2002. Electrochemical reactions during ohmic heating. . Abstract No. 91C-10, Annual Meeting, Institute of Food Technologists, Anaheim, CA, June 15-19.
Salengke, S., Sastry, S.K., and Zhang, Q.H. 2002. Modeling of pulsed electric field (PEF) processes. . Abstract No. 96-4, Annual Meeting, Institute of Food Technologists, Anaheim, CA, June 15-19.
Lee, J. and Kaletunc, G. 2002 Calorimetric evaluation of the thermal stability of ribosomes isolated from Escherichia coli and Lactobacillus plantarum. Abstract 100A-26, IFT Annual Meeting, June 15-19, Anaheim, CA.
H. Alpas, F. Bozoglu, Lee, J. and Kaletunc, G. 2002. Studies on the effect of high hydrostatic pressure (HHP) on cell morphology of Leuconostoc mesenteroides with scanning electron microscopy (SEM). IFT Annual Meeting, June 15-19, Anaheim, California, abs.61C-25.
Zhang, Q.H. 2001. PEF Fundamental equipment considerations. EFFoST / IFT Nonthermal Processing Workshop. December, Berlin, Germany.
Sastry, S.K., and Cornelius, B.D. 2002. Aseptic Processing of Foods Containing Solid Particulates. John Wiley and Sons, Inc. New York. (248 pp).
Kulshrestha, S.A., and Sastry, S.K. 2002. Frequency and voltage effects on enhanced diffusion during Moderate Electric Field (MEF) treament. Innov. Food Sci. Emerg. Technol. (In press).
Wang, W-C., and Sastry, S.K. 2002. Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innovative Food Science and Emerging Technologies 3(4):371-377.
Zhang, Q.H. 2002. Pulsed electric field processing. IFT Annual Meeting. Symposium Paper No. 3-5. June, Anaheim, CA.
Min, D.B. and Q.H. Zhang. 2002. Pulsed electric field processing to improve the freshness of orange and tomato juices. IFT Annual Meeting. Symposium Paper No. 32-4. June, Anaheim, CA.
Zhang, Q.H. 2002. Pulsed electric field processing of fruit and vegetable juices. IAFP, July, San Diego, CA.
Min, S.K. and Zhang, Q.H. 2002. Control of flow and pressure in a continuous pulsed electric field processor. IFT Annual Meeting, Paper No. 91D-5. June, Anaheim, CA.
Gutierrez-Becerra, L.E., Li, S.Q., Zhang, Q.H. and Ortega-Rivas, E. 2002. Cold pasteurization of peach nectar using pulsed electric fields. IFT Annual Meeting, Paper No. 91E-23. June, Anaheim, CA.
Li, S.Q., Zhang, Q.H., Pham, T.V.T. and Lee, Y.Z. 2002. Inactivation of natural flora and E. coli 8739 in a milk protein concentrate-fortified soymilk. IFT Annual Meeting, Paper No. 91E-20. June, Anaheim, CA.
Jin, Z.T. and Zhang, Q.H. 2002. Cost evaluation of a commercial scale PEF system IFT Annual Meeting, Paper No. 91E-21. June, Anaheim, CA.
Charles-Rodriguez, A.V., Li, S.Q., Zhang, Q.H. and Ortega-Rivas, E. 2002. Comparison of thermal processing and pulsed electric field for apple juice pasteurization. IFT Annual Meeting, Paper No. 91E-22. June, Anaheim, CA.
Li, S.Q., Zhang, Q.H., Pham, T.V.T. and Lee, Y.Z. 2002. Survival of bovine IgG bioactivity in a milk protein concentrate-enriched soymilk after pulsed electric field treatment. IFT Annual Meeting, Paper No. 96-6. June, Anaheim, CA.
Min, S., Jin, Z.T. and Zhang, Q.H. 2002. Effects of commercial scale pulsed electric field processing on the microbiological, chemical, physical, and sensory properties of tomato juice. IFT Annual Meeting, Paper No. 96-7. June, Anaheim, CA.
Min, S., Jin, Z.T., Yeom, H.W., Min, S.K. and Zhang, Q.H. 2002. Optimization of process conditions and effects of commercial scale PEF processing on the microbiological, chemical, physical, and sensory properties of orange juice. IFT Annual Meeting, Paper No. 96-8. June, Anaheim, CA.
Barringer SA and Bircan C. 2001. Use of the dielectric properties to detect protein denaturation. 8th International Conference on Microwave and High Frequency Heating Paper No. 78, p32.
Ricks NP and Barringer SA. 2001. Determination of Powder Characteristics Important for Electrostatic Powder Coating of Foods. Conference of Food Engineering Paper No. 78g.
Sipahioglu O and Barringer SA. 2002. Modeling the dielectric properties of vegetables and fruits as a function of temperature and composition. Institute of Food Technologists Annual meeting 30D-6.
Sipahioglu O, Barringer SA, Bircan C. 2002. Modeling the dielectric properties of meats as a function of temperature and composition. Institute of Food Technologists Annual meeting 30D-5.
Sipahioglu O, Bircan C, Ratanatriwong P, Abu-ali J and Barringer SA. 2002. Development of a novel shelf-stable high protein carrot snack. Institute of Food Technologists Annual meeting 15f-26.
Ratanatriwong P, Barringer SA, Delwiche JF. 2002. Sensory evaluation of electrostatic versus non-electrostatically coated potato chips. Institute of Food Technologists Annual meeting 100d-29.
Abu-ali J and Barringer SA. 2002. Effect of Machine and Solution Properties on Liquid Electrostatic Coating Efficiency. Institute of Food Technologists Annual meeting 91d-7.
Ratanatriwong P, Barringer SA. 2002. Preference of electrostatic versus non-electrostatically coated potato chips. Electrostatic Society of America Annual meeting
Abu-ali J and Barringer SA. 2002. Effect of Machine and Solution Properties on Liquid Electrostatic Coating Efficiency. Electrostatic Society of America Annual meeting
Ratanatriwong P, SA Barringer, JF Delwiche. 2002. Sensory Evaluation Of Electrostatic Versus Nonelectrostatic Coated Potato Chips. OARDC Annual Conference.

Progress 01/01/01 to 12/31/01

Outputs
Powder properties relevant to coating were determined. The dielectric properties of egg and egg mixtures were measured. Studies of the effects of physical and chemical stresses on microorganism inactivation by thermal analysis are under way. Evaluation of food product safety, quality and shelf life stability continued on products such as orange juice, tomato juice, and yogurt puddings processed by PEF technology. Studies have been conducted on economical means of minimizing and nearly eliminating electrolytic effects during ohmic heating. Shelf life evaluations were conducted using fresh orange juice and freshly made tomato juice as test products on a plant scale PEF system. Models have been developed for a Pulsed Electric Field (PEF) treatment chamber. Models on ohmic heating in 2D and 3D systems were compared.

Impacts
Ohmic and PEF studies will help improve and optimize equipment for the food industry.

Publications

Zitoun, K.B., Sastry, S.K., and Guezennec, Y. 2001. Investigation of three-dimensional interstitial velocity, solids motion and flow structure in solid-liquid flow using Particle Tracking Velocimetry. Int. J. Multiphase Flow 27(8):1397-1414.
Sastry, S.K., Salengke, S., and Li, Q. 2001. Noninvasive measurement of temperature within a continuously flowing solid-liquid mixture. Promyshlennaya Teplotekhnika (Industrial Heat Engineering), 23(3):128-131.
Lima, M. , Heskitt, B.F., and. Sastry , S.K. 2001. Diffusion of beet dye during electrical and conventional heating at steady-state temperature. J. Food Proc. Engr. 24(5):331-340. Sastry, S.K., Datta, A.K., and Worobo, R. 2000. Ultraviolet light. J. Food Sci. 65(8): 90s-92s.
Kaletunc, Gonul. 2001. Thermal analysis of bacteria using differential scanning calorimetry in "Novel Processes and Control Technologies in the Food Industry", eds. F. Bozoglu, T. Deak, and B. Ray, NATO Science Series, IOS Press, 227
Zehra Ayhan, Chen-Ta Li, Matrid K. Ndife, Q. Howard Zhang. 2001. Serving size and gender effects on product (Lemonade) acceptance and just-right attribute ratings.Turkish Journal of Agriculture and Forestry. 25(3):157-168.
Zehra Ayhan, Charles B. Streaker and Q. Howard Zhang. 2001. Design, construction, and validation of a sanitary glove box packaging system for product shelf life studies. Journal of Food Processing and Preservation, 25(3): 183-196.
G. A. Evrendilek, W. R. Dantzer, C. B. Streaker and Q. H. Zhang. 2001. Shelf Life Evaluations of Liquid Foods Treated by Pilot Plant Pulsed Electric Field System. Journal of Food Process and Preservation. 25(4):283-297.
Barbosa-Canovas GV, Schaffner DW, Pierson MD and Zhang QH. 2000. Pulsed X-rays. Journal of Food Science 65(8):96s-97s.
Barbosa-Canovas GV, Schaffner DW, Pierson MD and Zhang QH. 2000. Oscillating magnetic fields. Journal of Food Science 65(8):86s-89s.
Barbosa-Canovas GV, Schaffner DW, Pierson MD and Zhang QH. 2000. Pulsed light technology. Journal of Food Science 65(8):82s-85s.
Barbosa-Canovas GV, Zhang QH, Pierson MD and Schaffner DW. 2000. High voltage arc discharge. Journal of Food Science 65(8):80s-81s.
Ruhlman, K.T., Jin, Z.T. and Zhang, Q.H. 2001. Study on physical properties of liquid foods for pulsed electric field treatment. Chapter 3 in Pulsed Electric Fields in Food Processing. Pp 45-56. Editors: G.V. Barbosa-Canovas and Q.H. Zhang. Technomic Publishing Co. Lancaster, PA.
Yeom, H.W. and Zhang, Q.H. 2001. Pulsed electric field inactivation of enzymes - A review. Chapter 4 in Pulsed Electric Fields in Food Processing. Pp 57-63. Editors: G.V. Barbosa-Canovas and Q.H. Zhang. Technomic Publishing Co. Lancaster, PA.
Castro, A.J., Swanson, B.G., Barbosa-Canovas, GV. And Zhang, Q.H. 2001. Pulsed electric field modification of milk alkaline phosphatase activity. Chapter 5 in Pulsed Electric Fields in Food Processing. Pp 65-83. Editors: G.V. Barbosa-Canovas and Q.H. Zhang. Technomic Publishing Co. Lancaster, PA.
Jin, Z.T., Su, Y., Tuhela, L., Zhang, Q.H., Sastry, S.K. and Yousef, A.E. 2001. Inactivation of Bacillus subtilus spores uging high voltage pulsed electric fields. Chapter 11 in Pulsed Electric Fields in Food Processing. Pp 167-182. Editors: G.V. Barbosa-Canovas and Q.H. Zhang. Technomic Publishing Co. Lancaster, PA.
Ruhlman, K.T., Jin, Z.T., Zhang, Q.H., Chism, G.W. and Harper W.J. 2001. The Reformulation of a cheese sauce and salsa to be processed using Pulsed Electric Fields. Chapter 14 in Pulsed Electric Fields in Food Processing. Pp 213-224. Editors: G.V. Barbosa-Canovas and Q.H. Zhang. Technomic Publishing Co. Lancaster, PA.
Q. H. Zhang, C.B. Streaker, Jr. and H.W. Yeom. 2001. Design, construction and evaluation of a sanitary pilot plant system (PEF). Chapter 8.7 in Engineering and Food for the 21st Century. Editor J. Welti-Chanes. CRC Publishing.

Progress 01/01/00 to 12/31/00

Outputs
Objective A Studies on electrode reactions and electrolytic activity during ohmic heating are under way. Studies include the effects of electrode materials, waveforms and frequency. Studies on pulsed electric field (PEF) processing are continuing. Evaluation of food product safety, quality and shelf life stability continued on products such as orange juice, salsa and yogurt puddings. Effect of physical properties of products on the efficiency of PEF processing is being quantified. The effect of powder physical properties on the efficiency of electrostatic powder coating was tested for a range of seasonings. The dielectric properties of turkey were determined as a function of water activities and various additives. The effect of hot and cold break processes on tomato juice quality was measured. Quality loss during fresh pack and remanufactured tomato sauce processing were measured and compared to quality losses during storage. Objective B Work has begun to characterize and understand the new field of Moderate Electric Field (MEF) processing, which shows useful improvement in transport processes for foods. A pilot scale PEF processing system with aseptic glove box packaging was established and validated with high acid liquid foods. Shelf life evaluations on various packaging materials were conducted using fresh orange juice as test product. A series of laboratory scale PEF units and a pilot scale system have been designed, constructed and evaluated. A commercial scale PEF system will be assembled later in 2000. The microbial and enzyme inactivation kinetics for systems being treated with HPP are being described and quantified. Of particular interest are the non-first order microbial death kinetics. Enzyme inactivation is being studied in fruit and vegetable systems, while pathogenic microbial inactivation is being studied in nutrient broth or inoculated food systems. High pressure processing displays significant tailing of surviving microbial populations, and presents a challenge to describe and predict mathematically. Objective C Studies on ohmic heating in 2D and 3D systems were compared, both by modeling and experiment. Results show that 2D experiments show qualitative as well as quantitative differences with 3D experiments, and thus, their reliability in predicting real-world phenomena may be limited. Studies on modeling of the PEF process are under way. The moisture and oxygen barrier properties of protein-based films were compared in a single study under uniform and consistent testing conditions.

Impacts
Ohmic and PEF studies will help improve and optimize equipment for the food industry. New sterilization systems are under development. PEF models will be refined further. New applications of MEF processing will be conducted. PEF processing studies will be carried out at plant scale (1000L/h). Industrial members of the OSU PEF Consortium will host a mobile PEF plant and evaluate commercial feasibility. Data for filing to FDA for PEF process in both low-acid and high acid categories will be explored.

Publications

Wang, W-C., and Sastry, S.K. 2000. Effects of thermal and electrothermal pretreatments on hot air drying rate of vegetable tissue. J. Food Proc. Engr. 23(4):299-319.
Sastry, S.K., and Barach, J.T. 2000. Ohmic and inductive heating. J. Food Sci. (accepted for publication).
Sastry, S.K., Datta, A.K., and Worobo, R. 2000. Ultraviolet processing. J. Food Sci. (accepted for publication).
Sahin, S., Sastry, S.K., and Bayindrli, L. 2000. Combined effects of frying parameters and oil content on moisture content of french fries. Int. J. Food Sci. Technol. (India). (Accepted for publication).
Sastry, S.K., Yousef, A., Cho, H-Y., Unal, R., Salengke, S., Wang, W-C., Lima, M., Kulshrestha, S., Wongsa-Ngasri, P. and Sensoy, I. 2000. Ohmic Heating and Moderate Electric Field (MEF) Processing. In: Engineering and Food for the 21st Century. Technomic Publishers (in press).
Jin, Z.T. and Zhang, Q.H. 1999. Pulsed electric field inactivation of microorganisms and preservation of quality of cranberry juice. Journal of Food Processing and Preservation. 23(6):481-497.
Hopper, A.C., and Shellhammer, T.H. 2000. Effect of high pressure processing on protein dye binding properties. Paper # 78A-24. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.
Hopper, A.C., and Shellhammer, T.H. 2000. Effect of high pressure processing on protein dye binding properties. Session 77, IFT Student Association/Phi Tau Sigma/Procter & Gamble Graduate Research Paper Competition. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.
Corwin, H. and Shellhammer, T.H. 2000. Combined carbon dioxide and high pressure inactivation of pectin methylesterase and polyphenol oxidase. Paper # 62-3. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.
Halgerson, J.S. and Shellhammer, T.H. 2000. Barrier and mechanical properties of plasticized corn zein, soy protein, and whey protein edible films. Paper # 78E-16. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.
Ayhan, Z. and Zhang, Q.H. 2000. Wall thickness distribution on thermoformed food containers produced by a Benco aseptic packaging machine. Journal of Polymer Engineering & Science 40(1):1-10.
Evrendilek, G.A., Jin, Z.T., Ruhlman, K.T., Qiu, X., Zhang, Q.H., and Richter, E.R. 2000. Evaluations of Microbial Safety of Apple Juice by Bench Scale PEF System and Shelf-Life of Apple Juice and Cider by Pilot Plant Scale PEF System. Innovative Food Science and Emerging Technologies, 1(2000):77-86.
Li, Siquan and Zhang, Q. Howard. 2000. Advances in the development of functional foods from buckwheat. CRC Press. In press.
Hye Won Yeom, Charles B. Streaker, Q. Howard Zhang and David B. Min. 2000. Effects of Pulsed Electric Fields on the Activity of Microorganisms and Pectin Methyl Esterase in Orange Juice. Journal of Food Science, In press.
H.W. Yeom, C.B. Streaker, Q.H. Zhang and D.B. Min. 2000. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. Journal of Agricultural and Food Chemistry, In press.
Ayhan, Z., Zhang, Q.H., Farahbakhsh, B. and Kneller, M. 1999. Inspection of Seal Integrity of Food Packages using Ultrasound and Pressure Differential Techniques. Applied Engineering in Agriculture, In press.
Lucore, L.A., Shellhammer, T.H., and Yousef, A.E. 2000. Inactivation of Listeria monocytogenes Scott A on artificially contaminated frankfurters by high pressure processing. Journal of Food Protection, 63(5) 662-664.
S. Pandrangi and S. A. Barringer. 2000. Effect of applied foliar calcium on ease of peeling of tomato fruit. Journal of Vegetable Crop Production 5(2): 35-44.
D. M. Francis, S. A. Barringer and R. E. Whitmoyer. 2000. Ultrastructural characterization of Yellow Shoulder Disorder in a Uniform Ripening Tomato Genotype. Accepted to HortScience 10/15/99.
S. Pandrangi and S. A. Barringer. 2000. Coagulation of tomato lye peeling waste using ferric chloride. Journal of Food Processing and Preservation 24(4): 303-314.
M. I. Gunawan and S. A. Barringer. 2000. Green Color Degradation of Blanched Broccoli (Brassica oleracea) due to acid and microbial growth. Journal of Food Processing and Preservation 25(3): 253-263.
Sastry. S.K., Heldman, D.R., Barach, J.T., Datta, A.K.,and Davidson, P.M. 2000. Ohmic and inductive heating. Abstract No. 19-4, presented at the 2000 IFT Annual Meeting, June 10-14, 2000.
Salengke, S., and Sastry, S.K. 2000. Effect of ohmic pretreatment on drying rate of grapes and adsorption isotherms of raisins. Abstract No. 74-5, presented at the 2000 IFT Annual Meeting, June 10-14, 2000.
Wongsa-Ngasri, P., and Sastry, S.K., 2000. Effects of inlet temperature, electric field strength and composition on the occurrence of arcing during ohmic heating. Abstract No. 86A-11, presented at the 2000 IFT Annual Meeting, June 10-14, 2000.
Nienaber, U. Shook, C, and Shellhammer, T.H, 1999. High-Pressure Effects on Enzymes in Fruit Products. Research & Development Associates for Military Food and Packaging Systems, Fall Meeting, Pittsburgh, Pennsylvania, November 2.
Lucore, L.A., Yousef, A.E, and Shellhammer, T.H, 1999. Inactivation of foodborne pathogens by isostatic high pressure processing. Research & Development Associates for Military Food and Packaging Systems, Fall Meeting, Pittsburgh, Pennsylvania, November 2.
Nienaber, U. Courtney, P.D., and Shellhammer, T.H, 2000. Texture study of high pressure processed cheddar cheese. Paper # 86H-19. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.
Lucore, L.A., Shellhammer, T.H, and Yousef, A.E. 2000. The effect of environmental stress on the barotolerance of Escherichia coli O157:H7. Paper # 51H-23. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 10-14.
Zhang, Q.H. 1999. Overview of US pulsed electric field activities. European Conference on Emerging Food Science & Technology. November. Tampere, Finland.
Zhang, Q.H. Streaker, C.B. and Yeom H.W. 2000. Design and evaluation of a sanitary pilot plant PEF system. ICEF 8, April 10-13, Puebla, Mexico.
Barbosa-Canovas, G., Pierson, M.D., Schaffner, D.W. and Zhang, Q.H. 2000. Pulsed electric fields. IFT Annual Meeting, Paper No. 19-1. June. Dallas, TX.
Yeam, H.W. and Zhang, Q.H. 2000. Effect of pulsed electric field on the activity and structure of enzyme. The 14th Annual J.R. Brunner Protein Symposium. May 18-19. Lansing, MI.
Xu, Y. Savitski, A. and Zhang, Q.H. 1999. Ultrasonic sealing of aluminum foil laminates for food packages. American Institute of Chemical Engineers (AIChE) Annual Meeting, November. Dallas, TX. Li, S. Jin, Z.T. Hsieh, F.H. and Zhang, Q.H. 1999. Texture changes of soybean/corn extrudates as affected by moisture content and coybean concentration. American Institute of Chemical Engineers (AIChE) Annual Meeting, November. Dallas, TX.
Zhang, Q.H., Wang, C. and Evrendilek, G.A. 1999. Design, construction and evaluation of a continuous laboratory-scale PEF processing system. American Institute of Chemical Engineers (AIChE) Annual Meeting, November. Dallas, TX.
Zhang, Q.H., Schaffner, D.W., Pierson, M.D. and Barbosa-Canovas, G. 2000. Pulsed light, x-ray, oscillating magnetic field. IFT Annual Meeting, Paper No. 19-2. June. Dallas, TX.
Ayhan, Z., Zhang, Q.H. and Min, D.B. 2000. Effects of PEF processing and packaging on orange juice flavor. IFT Annual Meeting, Paper No. 39F-2. June. Dallas, TX.
Evrendilek, G.A., Streaker, C.B., Dantzer, W.R. and Zhang, Q.H. 2000. Microbial shelf-life stability of chocolate milk processed by a pilot plant PEF system. IFT Annual Meeting, Paper No. 62-5. June. Dallas, TX.
Salengke, S. 2000. Electrothermal effects of ohmic heating on biomaterials: temperature monitoring, heating of solid-liquid mixtures, and pretreatment effects on drying rate and oil uptake. Ph.D. dissertation. The Ohio State University.
M.J. Miller and S.A. Barringer. 2000. Electrostatic coating of popcorn with salt. . Institute of Food Technologists Annual meeting Paper No. 86A-30.
S. A. Barringer. 2000. Electrostatic powder coating in the food industry: experiments coating cheese, breakfast cereal and popcorn. Electrostatics Society of America Annual Conference.
Yeom, H.W., Streaker, C.B., Zhang, Q.H. and Min, D.B. 2000. Effects of Pulsed Electric Fields on the activity of microorganisms and pectin methyl esterase in orange juice. IFT Annual Meeting, Paper No. 62-6. June. Dallas, TX.
Ayhan, Z., Streaker, C.B. and Zhang, Q.H. 2000. Design and Validation of a Glove Box Packaging System for Extended Shelf-life Studies. IFT Annual Meeting, Paper No. 86A-17. June. Dallas, TX.
Evrendilek, G.A., Zhang, Q.H. and Wang, C. 2000. Effect of pulse polarity on the inactivation of E. coli O157:H7 treated by pulsed electric fields. IFT Annual Meeting, Paper No. 62-7. June. Dallas, TX.
Li, S., Zhang, Q.H., Jin, Z.T. and Hsieh, F.H. 2000. Influence of salt, sugar and cheese powder on texture and flavor of extrudates from soybean/corn 30/70 Mixture. IFT Annual Meeting, Paper No. 65B-33. June. Dallas, TX.
Wang, C., Evrendilek, G.A. and Zhang, Q.H. 2000. Construction and evaluation of a bench scale PEF processing unit. IFT Annual Meeting, Paper No. 86A-16. June. Dallas, TX.
Min, S. and Zhang, Q.H. 2000. Effect of water activity on inactivation of Enterobacter cloacae by PEF. IFT Annual Meeting, Paper No. 86H-7. June. Dallas, TX.
Li, S., Dantzer, W.R., Evrendilek, G.A. and Zhang, Q.H. 2000. Inactivation of Lactobacillus brevis in a highly carbonated beverage with pulsed electric field. IFT Annual Meeting, Paper No. 86H-9. June. Dallas, TX.
Ratanatriwong, P., Chism, G.W., Min, D.B. and Zhang, Q.H. 2000. Development of rice pudding to be processed by Pulsed Electric Fields. IFT Annual Meeting, Paper No. 86H-11. June. Dallas, TX.
A. M. Whitaker & S. A. Barringer. 2000. A Study of the Cake Baking Process. II: The Effects of Baking Temperature on the thermophysical Properties of High-Ratio White Layer Cake. Institute of Food Technologists Annual meeting Paper No. 14A-48.
C.L. Goodman & S.A. Barringer. 2000. Color, viscosity, and flavor of hot and cold break tomato juice. Institute of Food Technologists Annual meeting Paper No. 39B-16
S.A. Barringer. 2000. Dielectric properties through the sterilization temperature range. Institute of Food Technologists Annual meeting Paper No. 59-2
O. Sipahioglu & S.A. Barringer. 2000. Microwave heating rate of liquid foods as related to aspect ratios. Institute of Food Technologists Annual meeting Paper No. 3-86A.
C. Bircan & S.A. Barringer. 2000. Use of the dielectric properties to determine protein dena-turation utilizing a frequency sweep at different temperatures. Institute of Food Technologists Annual meeting Paper No. 86A-9.
Hye-Won Yeom. 2000. Effects of pulsed electric fields on the quality of foods. Ph.D. Dissertation. The Ohio State University.
Zehra Ayhan. 2000. Packaging requirements for pulsed electric field processed orange juice. Ph.D. Dissertation. The Ohio State University.
Yifan Xu. 1999. Ultrasonic sealing of laminated aluminum food pouches. MS Thesis. The Ohio State University.
Nelda Hermawan. 1999. PEF Treatment of Salmonella enteritidis in liquid whole egg. MS Thesis. The Ohio State University. Charles Streaker. 1999. Design, construction and validation of a pilot plant fluid handing system for pulsed electric field processing and aseptic packaging of foods. MS Thesis. The Ohio State University.
Seachual Min. 2000. The effect of water activity on the inactivation of Enterobacter cloacae by pulsed electric field treatment. MS Thesis. The Ohio State University.
Alice Courtney Hopper, 2000. Pressure-induced conformational changes in whey protein isolate. M.S. Thesis. Ohio State University. Holly Corwin, 2000. Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli. M.S. Thesis. Ohio State University.
Jamie Halgerson, 2000. A comparative study of the barrier and mechanical properties of edible protein films. M.S. Thesis. Ohio State University.
Apaiah, R. K. 2000. Effect of storage and processing temperature on tomato sauce quality. M.S. Thesis, The Ohio State University.
Miller, M. J. 2000. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn. M.S. Thesis, The Ohio State University.
Goodman, C. 2000. Flavor, viscosity, and color analyses of hot and cold break tomato juices. M.S. Thesis, The Ohio State University.

Progress 01/01/99 to 12/31/99

Outputs
Studies on enhanced diffusion during ohmic heating are continuing. Results suggest that the enhancement is due to an electroporation mechanism within cellular tissue. A study on electrode processes during ohmic heating has been initiated. A study on electrode fouling and arcing processes was conducted. Results indicated that the occurrence of arcing in ohmic heaters increases with the field strength, temperature and protein content. An investigation of ohmic heating for blanching of mushrooms has indicated that substantial water savings could occur as a result of this technology. A pilot scale PEF processing system with aseptic packaging has been revised to meet the hygienic requirement of milk production. Shelf stable chocolate milk was produced by this system as a test case. A series of laboratory scale PEF units have been designed, constructed and evaluated. A commercial scale PEF system has been designed and will be under evaluation in the next two years. A detailed study has been conducted to characterize the worst-case scenarios during ohmic heating. Studies consistently show that the static condition can result in more rapid heating than situations in which convection is present. This has been found to be true both when solids are either more or less electrically conductive than the fluid medium. When the solid is less conductive, the heating of a mixed-fluid system was found to be significantly slower than a static system. Studies on ohmic heating will help develop novel processes and equipment for a wide variety of processes, including food sterilization and pasteurization. Studies on enhanced mass transfer and fermentations will continue. In particular, further work will be done on the effect of electrode materials, waveforms/frequency, and electrode design on electrochemical reactions.

Impacts
(N/A)

Publications

Streaker, Charles. 1999. Design, construction and validation of a pilot plant fluid handing system for pulsed electric field processing and aseptic packaging of foods. M.S. The Ohio State University.
Wongsa-Ngasri, P. 1999. Effects of inlet temperature, electric field strength and composition on the occurrence of arcing during ohmic heating. M.S. Thesis. The Ohio State University.
Xu, Yifan. 1999. Ultrasonic sealing of laminated aluminum food pouches. M.S. The Ohio State University.
Gunawan, M. I. 1998. Chlorophyll degradation of processed broccoli during refrigerated storage. M.S. Thesis, The Ohio State University.
Pandrangi, S. 1998. Treatment of Tomato industry effluent by coagulation using ferric chloride and factors affecting peelability. M.S. Thesis, The Ohio State University.
Ruhlman, K.T. 1999. Product examination and reformulation for pulsed electric field processing. M.S. Thesis, The Ohio State University.
Shook, Carla. 1999. The effects of high pressure processing on peeled tomatoes. M.S. Thesis, The Ohio State University.
Barrett, A.H. and Kaletunc, G. 1998. Quantitative description of fracturability changes in puffed corn extrudates affected by sorption of low levels of moisture. Cereal Chemistry, 75(5):695-698
Bircan, C. and S. A. Barringer. 1998. Effect of viscosity on the dielectric properties of a starch solution when salt is present. Journal of Food Science 63(6): 983-986.
Cho, H-Y; Yousef, A.E., and Sastry, S.K. 1999. Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic or conventional heating. Biotechnol. & Bioeng. 62(3):368-372.
Sharma S.K., Zhang, Q.H., Chism, G.W. 1998. Development of a protein fortified fruit beverage and its quality when processed with pulsed electric field treatment. Journal of Food Quality, 21(6):459-473.
Yeom, H.W., Zhang, Q.H. and Dunne, P.C. 1999. Inactivation of papain by pulsed electric field in a continuous system. Journal of Food Chemistry, 67:53-59.
Evrendilek, G.A., Zhang, Q.H. and Richter, E.R. 1999. Inactivation of E. coli O157:H7 and E. coli 8739 in Apple Cider by Pulsed Electric Fields. Journal of Food Protection. 62(7):793-796.
Jia, M., Zhang, Q.H. and Min, D.B. 1998. Optimization of solid-phase microextraction analysis for headspace flavor compounds of orange juice. Journal of Agricultural and Food Chemistry, 46(7):2744-2747.
Jia, M., Zhang, Q.H. and Min, D.B. 1999. Pulsed electric field processing effects on flavor and microorganisms of orange juice. Journal of Food Chemistry, 65:445-451.
Lima, M., and Sastry, S.K. 1999. The effects of ohmic heating frequency on hot-air drying rate, desorption isotherms and juice yield. J. Food Engr. 41:115-119.
Lima, M., Heskitt, B.F., and Sastry, S.K. 1999. The effect of frequency and wave form on the electrical conductivity-temperature profiles of turnip tissue. J. Food Proc. Engr. 22:41-54.
Lima, M., Heskitt, B.F., Burianek, L.B., Nokes, S.E., and Sastry, S.K. 1999. Ascorbic acid degradation kinetics during conventional and ohmic heating. J. Food Proc. & Pres. 23(5):421-434.
Reina, L.D., Jin, Z.T., Zhang, Q.H. and Yousef, A.E. 1998. Inactivation of Listeria monocytogenes in milk by pulsed electric fields. Journal of Food Protection, 61(9):1203-1206.
Sahin, S., Sastry, S.K., and Bayindirli, L. 1999. Effective Thermal Conductivity of Potatoes During Frying: Measurement and Modeling. Intl. J. Food Properties. 2(2):151-161.
Sahin, S., Sastry, S.K., and Bayindirli, L. 1999. Heat Transfer During Frying of Potato Slices. Lebensm-Wiss. u.-Technol. (Food Science and Technology). 32:19-24.
Sahin, S., Sastry, S.K., and Bayindirli, L. 1999. The Determination of Convective Heat Transfer Coefficient During Frying. J. Food Engr. 39:307-311.

Progress 01/01/98 to 12/31/98

Outputs
Enhanced diffusion during ohmic heating has been studied using in-situ techniques of dye visualization, as well as impedance measurements and recovery. Studies continue on the influence of electric fields on the growth rates of lactic acid bacteria during fermentation. Studies with Lactococcus lactis indicate a reduction of lag phase due to electric fields. As with earlier studies on Lactobacillus acidophilus, the lag phase reduction was greatest under slightly sub-optimal growth temperatures. Studies also indicate that bacterial spore death rates are accelerated by ohmic heating conditions. A study of electrode and current density effects on burning of heat-sensitive products has begun. A pilot-scale ohmic heater with a rapid cooling feature is currently in construction. Studies on heat transfer coefficients during frying have been completed. Studies on characterization of the worst-case scenario during ohmic heating are continuing. Collaborative studies with the NCFST have been completed. The results suggest that static conditions produce greater heating rates than conditions involving flow, regardless of solid-liquid conductivity ratios.

Impacts
(N/A)

Publications

Orangi, S., and Sastry, S.K., and Li, Q. 1998. A numerical investigation of electroconductive heating of solid-liquid mixtures. Int. J. Heat Mass Transfer 41(14):2211-2220.
Alhamdan, A., and Sastry, S.K. 1998. Residence time distribution of food and simulated particles in a model horizontal swept-surface heat exchanger. J. Food Proc. Engr. 21:145-180.
Alhamdan, A., and Sastry, S.K. 1998. Bulk heat transfer coefficient of multiple particles flowing in a holding tube. Food and Bioproducts Processing. Trans. IChemE Part C. 76: 95-101.
Barringer, S.A., Safiul Azam, A. T. M., Heskitt ,B., and Sastry, S. 1998. On-line prediction of Bostwick consistency from pressure differential for ketchup and related tomato products. J. Food Proc. Pres. 22(3):211-220.
Sastry, S.K., and Salengke, S. 1998. Ohmic heating of solid-liquid mixtures: a comparison of mathematical models under worst-case heating conditions. J. Food Proc. Engr. 21:441-458.
Wang, S. T., Barringer, S. A. and Hansen, P. M. T. 1998. Effects of carboxymethylcellulose and guar gum on ice crystal propagation in a sucrose-lactose solution. Food Hydrocolloids 12: 211-215.
Wang, S. T., Hansen, P. M. T. and Barringer, S. A. 1998. Effect of sucrose and CMC on D2O diffusion in water. Food Hydrocolloids 12: 115-119.
Pascall, M.A., Zhang, Q.H., Burgess, G., Harte, B.R. and Wood, D.M. 1998. Integrity of preformed sealed plastic cups put to the test. J. Pkgng. Technol. & Eng., March 33-38.
Kulshrestha, S.A., and Sastry, S.K. 1998. Electroporation of vegetable tissue in an ohmic heater. Abstract No. 59C-2, IFT Annual Meeting, Atlanta, GA, June 20-24.
Wang, W-C., and Sastry, S.K. 1998. Study of electro-thermal effects on juice yield from cellular tissues. Abstract No. 59C-3, IFT Annual Meeting, Atlanta, GA, June 20-24.
Unal, R., Yousef, A.E., and Sastry, S.K. 1998. Growth kinetics of Lactococcus lactis subsp. Lactis under ohmic heating. Abstract No. 59C-5, IFT Annual Meeting, Atlanta, GA, June 20-24.
Salengke, S., and Sastry, S.K. 1998. Ohmic heating of a solid-liquid mixture under a worst-case heating scenario. Abstract No. 59C-6, IFT Annual Meeting, Atlanta, GA, June 20-24.
Zhang, Q.H., Sastry, S.K. and Yousef, A.E. 1998. Engineering a PEF system for inactivation of food borne pathogens. Institute of Biological Engineering Annual Conference. Paper No. C-28. July. Orlando, FL.
Zhang, Q.H. 1997. Recent development in pulsed electric processing. 1997 New Technologies Symposium, National Food Processors Association (NFPA) Convention. October 29, 1997. Chicago, IL.
Sharma, S.K., Qiu, X. and Zhang, Q.H.. 1997. Processing of beverages and fruit juices by using high voltage pulse electric field treatment in an integrated pilot plant system. AIChE Annual Meeting paper 66g. November 16-21. Los Angeles, CA.
Jin, Z.T. and Zhang, Q.H. 1997. Anthocyanin stability and visual color retention of cranberry juice as affected by high voltage pulsed electric field treatment and high-temperature short-time pasteurization. AIChE Annual Meeting paper 72c. November 16-21. Los Angeles, CA.
Qiu, X. Sharma, S.K., Tuhela, L. Jia, M. and Zhang, Q.H. 1998. An integrated PEF pilot plant for continuous nonthermal pasteurization of fresh orange juice. Trans. ASAE, 41(4):1069-1074.
Reina, L.D., Jin, Z.T., Zhang, Q.H. and Yousef, A.E. 1998. Inactivation of Listeria monocytogenes in milk by pulsed electric fields. J. Food Prot., 61(9):1203-1206.
Jia, M., Zhang, Q.H. and Min, D.B. 1998. Optimization of solid-phase microextraction analysis for headspace flavor compounds of orange juice. J. Agric. Food Chem., 46(7):2744-2747.
Sastry, S.K., Wang, W-C., Lima, M., Assiry, A., and Kulshrestha, S. 1997. Ohmic heating: new directions and opportunities. Abstract no. 65e, Presented at the Conference on Food Engineering, Los Angeles, CA; Nov. 19-21, 1997.
S. Pandrangi & S.A. Barringer. 1997 Coagulation and Membrane Filtration of the Effluent from the Tomato Industry. Conference of Food Engineering, 279
Zhang, Q.H. 1997. Developments in Pulsed Electric Field Food Preservation. Institute For Thermal Processing Specialists (IFTPS) 7th Annual Conference. November 18-20, 1997. Washington, DC.
Whitaker, A. M. and Barringer, S. A. 1998. A study of the cake baking process: a heat and mass transfer study. Minorities in Agriculture, Natural Resources and Related Sciences conference.
Gunawan, M.I. and Barringer, S. A. 1998. Mechanism of processed broccoli yellowing. Institute of Food Technologists Annual meeting 34B-33.
Romine, A. and Barringer, S. A. 1998. Dielectric properties of ham as a function of temperature, moisture and salt. Institute of Food Technologists Annual meeting 20C-4.
Zhang, Q.H. 1998. PEF Treatment Chamber Design and Their Effect on System Configuration. IFT Annual Meeting, SYMPOSIUM: Preservation of Foods by Pulsed Electric Fields. Paper No. 39-2. June. Atlanta, GA.
Evrendilek, G., Zhang, Q.H. and Richter, E.R. 1998. Inactivation of Escherichia coli O157:H7 by pulsed electric field treatment. IFT Annual Meeting, Paper No. 9-10. June. Atlanta, GA.
Sharma, S.K., Qiu, X. and Zhang, Q.H. 1998. Fresh orange juice processing by a combined mild heating and high voltage pulsed electric field treatment in a pilot plant scale system. IFT Annual Meeting, Paper No. 20D-3. June. Atlanta, GA.
Ruhlman, K.T., Jin, Z.T. and Zhang, Q.H.. 1998. Study on physical properties of liquid foods for pulsed electric field treatment. IFT Annual Meeting, Paper No. 20C-9. June. Atlanta, GA.
Jia, M., Zhang, Q.H. and Min, D.B. 1998. Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice. IFT Annual Meeting, Paper No. 20D-4. June. Atlanta, GA.
Qiu, X., Zhang, Q.H., Sastry, S.K. and Dunne, C.P. 1998. Treatment uniformity in pulsed electric field processing. IFT Annual Meeting, Paper No. 33-4. June. Atlanta, GA.
Qiu, X., Jin, Z.T. and Zhang, Q.H. 1998. Scale up study on pulsed electric field technology. IFT Annual Meeting, Paper No. 33-9. June. Atlanta, GA.
Jin, Z.T., Ruhlman, K.T., Qiu, X., Jia, M., Zhang, S. and Zhang, Q.H. 1998. Shelf-life evaluation of pulsed electric fields treated aseptically packaged cranberry juice. IFT Annual Meeting, Paper No. 34B-10. June. Atlanta, GA.
Ruhlman, K.T., Jin, Z.T., Chism, G.W., Harper, W.J. and Zhang, Q.H. 1998. The development of cheese sauce and salsa to be treated by pulsed electric fields. IFT Annual Meeting, Paper No. 57-7. June. Atlanta, GA.
Qiu, X., Jin, Z.T. and Zhang, Q.H. 1998. An integrated laboratory scale PEF processing system. IFT Annual Meeting, Paper No. 59C-13. June. Atlanta, GA.
Yeom, H.W., Zhang, Q.H. and Dunne, C.P. 1998. Inactivation of enzyme papain by pulsed electric field in a continuous system. IFT Annual Meeting, Paper No. 59C-14. June. Atlanta, GA.
Jin, Z.T., Su, Y., Tuhela, L., Singh, B. and Zhang, Q.H.. 1998. Inactivation of Bacillus subtilis using high voltage pulsed electric fields and ultrasonication. IFT Annual Meeting, Paper No. 59C-15. June. Atlanta, GA.
Jin, Z.T., Qiu, X. and Zhang, Q.H. 1998. Application of high speed microscopic imaging in evaluation of microbial inactivation by pulsed electric fields. IFT Annual Meeting, Paper No. 59C-16. June. Atlanta, GA.

Progress 01/01/97 to 12/31/97

Outputs
Freeze-dried samples of dry porous foods were subjected to microstructural examination and thermal conductivity measurement. The microstructure was divided into zones of air and solids, and the area fraction of each phase determined for a number of samples. The area fraction of air was found to follow a normal distribution. Using this information in a normally distributed parallel model, the thermal conductivity of the porous solid was predicted and compared to measured values. Samples subjected to electrical fields were found to lose impedance during brief 120 V AC treatment, but regained it shortly thereafter, indicating the likelihood of temporary pore formation in cell walls. This finding is similar to other work in our laboratory indicating permeabilization of vegetable tissue during ohmic heating. The rate of efflux of betacyanin from beet tissue during ohmic heating was found to increase at lower frequencies of ohmic heating. Studies on heat transfer coefficients during deep fat frying were concluded. The convective heat transfer coefficient ranged from 80 to 180 W/m2 C for oil temperatures from 150 to 180 C. Experimental techniques for measurement of solids internal temperatures during continuous flow by liquid crystals have been refined. Our current experiments are able to measure temperatures within 50% solid concentrations over a wider range of temperatures than previous.

Impacts
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Publications

BAPTISTA, P.N. ET AL 1997. Dimensionless analysis of the flow of spherical particles in two-phase flow in straight tubes. J. Food.
Baptista, P.N. ET AL 1997. Dimensionless analysis of fluid-to-particle heat transfer coefficients. J. Food Engr.
Kulshrestha, S.A., and Sastry, S.K. 1997. Frequency and voltage effects on enhanced diffusion during ohmic heating. Abstract No. 55-7, IFT Annual Meeting, June 14-18.
Lima, M. ET AL 1997. Ascorbic acid degradation kinetics during conventional and ohmic heating. Abstract No. 35B-5, IFT Annual
Sahin, S., and Sastry, S.K. 1997. The determination of convective heat transfer coefficient during frying. Abstract No. 35B-17, IFT Ann
Sastry, S.K. 1997. Measuring the residence time and modeling a multiphase aseptic system. Food Tech. 51(10):44-48.
Sastry, S.K., and Zitoun, K. 1997. Continuous flow ohmic heating of solid-liquid mixtures: determination of interstitial velocity, rotation & stochastic area fraction. Engr & Food at ICEF7. R. Jowitt, Ed.: E1-E4.Sheffield, Aca. Press.
Sensoy, I., Zhang, Q. H., and Sastry, S.K. 1997. Inactivation kinetics of Salmonella dublin by pulsed electric field. J. Food Proc.
Singh, B., Zhang, Q.H., and Sastry, S.K. 1997. Combined pulsed electric field and ultrasonication to inactivate microorganisms. Abstract No. 35C-6, IFT Ann Mtg, June 14-18.

Progress 01/01/96 to 12/30/96

Outputs
Studies were conducted on absorption of orange juice flavor compounds into packaging materials. Diffusivities of D-limonene and alpha-pinene were not found to vary significantly. The diffusivities of ethyl butyrate and octanal varied significantly during a 28-day period. PET packages significantly reduced D-limonene sorption in comparison to LDPE packages. The barrier layerhad no significant effect on sorption. A methodology was developed for on-line sensing of Bostwick readings of tomato products by pressure drop. Kinetics of ascorbic acid degradation during conventional and ohmic heating were compared. For buffer solutions, results were found to depend on pH and electrode material. No differences were observed for orange juice samples. Kinetic models were developed for bacterial inactivation of Salmonelladublin exposed to Pulsed Electric Fields (PEF). The dielectric properties of several different meat samples were measured from -30 to 130 C. Samples tested included ham at different salt contents, fish and pork. Results indicatedthat increasing salt content greatly increases the dielectric values at high temperatures. Convective heat transfer coefficients were measured during frying of a potato product, using a special transducer. A one-dimensional finite difference model incorporating heat and mass transfer was used to back-calculate h. Results showed good agreement during the initial rapid temperature rise and boiling heat transfer period.

Impacts
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Publications

Balasubramaniam, V.M. & Sastry, S.K. 1996. Liquid-to-particle heat transfer in continuous tube flow: comparison between experimental techniques. Int. J. Food Sci. Tech. 31:177-187.
Salengke, S. & Sastry, S.K. 1996. Residence time distribution of cylindrical particles in a curved section of a holding tube: the effect of particle concentration & bend radius of curvature. J. Food Eng. 27:159-176.
Salengke, S. & Sastry, S.K. 1996. Residence time distribution of cylindrical particles in a curved section of a holding tube: the effect of particle size and flow rate. J. Food Proc. Eng. 18:363-381.
Balasubramaniam, V.M. & Sastry, S.K. 1996. Fluid-to-particle convective heat transfer coefficient in a horizontal scraped surface heat exchanger determined from relative velocity measurement. J. Food Proc. Eng. 19:75-95.
Balasubramaniam, V.M. & Sastry, S.K. 1996. Noninvasive estimation of convective heat transfer between fluid and particle in continuous flow using a remote temperature sensor. J. Food Proc. Eng. 19:223-240.
Murakami, E.G., Sweat, V.E., Sastry, S.K., Kolbe, E., Hayakawa, K, & Datta, A. 1996. Recommended design parameters for thermal conductivity probes for nonfrozen food materials. J. Food Eng. 27:109-123.
Cho, H-Y., Yousef, A., & Sastry, S.K. 1996. Growth kinetics of Lactobacillus acidophilus under ohmic heating. Biotech. & Bioeng. 49:334-340.

Progress 01/01/95 to 12/30/95

Outputs
Absorption of four orange juice flavor compounds into packaging materials was studied. A methodology was developed for on-line sensing of Bostwick readings of tomato products by pressure drop. Kinetics of ascorbic acid degradation during conventional and ohmic heating were compared. No differences were observed for orange juice samples; however for buffer solutions, results have been found to depend significantly on pH. Kinetics of lactobacillus acidophilus growth under presence of an electrical field resulted in significant decreases in lag phase at 30 C. Spore inactivation during pulsed electric fields (PEF) treatment were successful up to three log cycles. Electrical conductivities of various foods were determined to study suitability and chamber design for PEF treatment. Fluid-to-particle convective heat transfer coefficient (hfp) was investigated as a function of particle conc by measurement of fluid temp disturbance. Results indicate that hfp decreases as particle conc increases, but was still higher than for a Nusselt number of 2.0. Clogging of solid-liquid mixtures flowing through pipe sections was studied. A comparison was conducted between models using circuit theory and Laplace's equation approaches which provide nearly identical results at high volume fractions. At low volume fractions, for low electrical conductivity particles, the circuit theory was found more conservative; the Laplace equation approach was conservative for high electrical conductivity particles.

Impacts
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Publications

Progress 01/01/94 to 12/30/94

Outputs
Residence time distribution within a horizontal swept-surface heat exchanger (SSHE) (with two straight blades) and holding tubes were determined using both real food particles, (carrots, peas, potatoes and turkey) and polystyrene models. Parameters studied included particle characteristics (shape, concentration and type), fluid viscosity, flow rate and shaft rotational speed. Key findings were: 1) the fastest particle velocity in the SSHE was 3.27 times the bulk average velocity; 2) mean normalized residence time (MNRT) of cylindrical particles was greater than that for cubic particles; 3) MNRT of green peas was significantly higher than for styrene particles; 4) MNRT of turkey cubes was lower than that of other particles despite their greater density; 5) considerable channeling was observed in the region in the wake of the blades. Efforts at modeling involved prediction of local, nonuniformity, effects in the vicinity of several particles when fluid flow was present. A multiparticle simulation model (reported last year for studying velocity profile effects) was further used to study effects of particle concentration and orientation. We have also compared our results with experiment and simulations using FIDAP, and have found consistent results. Highly transparent alginate gel particles were developed to study temperature fields within solids.

Impacts
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Publications

Progress 01/01/93 to 12/30/93

Outputs
A collaborative project involving participation from the Ohio, FDA, Indiana, NewJersey, New York (Ithaca), Oregon and Texas stations to model thermal conductivity showed promising results for high moisture materials, but less satisfactory prediction for dry porous materials. Modified approaches are being considered. Electrical conductivity of potato tissue was studied under cyclical ohmic heating was found to successively decrease over cycles due to starch gelatinization.

Impacts
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Publications

Progress 01/01/92 to 12/30/92

Outputs
A collaborative project was initiated, led by Ohio, and involving participation from the FDA, Indiana, New Jersey, New York (Ithaca), Oregon, and Texas stations, which has evolved into an effort to model thermal conductivity based on composition, without use of empirical factors. Some preliminary results involving a combination of the 1) Kopelman model with 2) Choi composition data and 3) Schwartzberg unfrozen water fraction approach, have been obtained and discussed. Other collaborative efforts have included thermal conductivity probe design (led by FDA) and yield stress methodology (led by the Michigan station). Studies on particle damage during pumping showed that collision velocities and number of collisions per particle during travel through pumps depended on the Reynolds and Froude numbers, as well as the particle volume fraction. Particle size ratio significantly influenced the number of particle collisions, but not the collision velocity. Within the range of variables studied, the density ratio and flow direction did not have significant effects. Studies quantifying actual particle damage showed that the particle size ratio, and Reynolds, Froude and Euler numbers significantly affected the broken particle fraction. Particle volume fraction had effects only below 0.01. Again, within the range of variables studied, the density ratio and flow direction did not have significant effects.

Impacts
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Publications

Progress 01/01/91 to 12/30/91

Outputs
Kinetic studies on E. Coli cells indicate that in some cases, mild ohmic pretreatment significantly reduces the D-value for the organism. Electrical conductivity (ec) of solid foods was found to increase sharply at 60-70(degree)C under conventional heating conditions, changing to a linear pattern under ohmic heating. As expected, salt infusion increased ec values. Electrical conductivity of juices were found to increase linearly with temperature and decrease with solids content. The effective electrical conductivity of liquid-particle mixtures was investigated by comparing experimental results to a number of models from the literature (Maxwell, Meredith and Tobias, Kopelman), as well as a model developed in our laboratory. Most models were found to be reasonably effective in predicting the effective mixture conductivity.

Impacts
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Publications

Progress 01/01/90 to 12/30/90

Outputs
Studies on kinetics of yeast survival under conventional and ohmic heating conditions suggested higher death rates for ohmic heating at low temperatures, but no significant differences at high temperatures. Sublethal ohmic pretreatment caused no additional effect on death rates of E. Coli. Electrical conductivities of particulates showed sharp transitions with temperature under conventional heating, and linear curves under ohmic heating while juices showed linear increases in electrical conductivity in all cases. Evaporation of plain yogurt preparatory to drying resulted in fewer solid losses than centrifugation. S. thermophilus showed higher retention than L. bulgaricus during both spray and freeze drying. Surface heat transfer coefficients (heating and cooling), plastic wall thermal diffusivity, and wall-to-food contact conductance were simultaneously determined. A predictive model for color changes of pea puree processed in a cylindrical plastic can was found to agree well with experiment.

Impacts
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Publications

Progress 01/01/89 to 12/30/89

Outputs
Kinetics of microbial death was studied under conventional and ohmic heating conditions, using identical temperature histories in each case. Preliminary results with yeast cells indicated no significant difference between treatments with respect to death kinetics. Fluid-to-particle convective heat transfer coefficients were measured for natural convection situations involving an irregular shaped particle with water and sodium carboxymethylcellulose (CMC) solutions. Dimensionless correlations were developed. Studies on the influence of fluid rheological properties and position in sonic field on fluid-to-particle heat transfer showed that both variables had significant effects. Convective heat transfer coefficients were determined for retort pouches. A mathematical model was developed for determination of temperature distributions of foods in plastic cans, and within tomatoes during precooling.

Impacts
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Publications

Progress 01/01/88 to 12/30/88

Outputs
A device has been constructed for study of bacterial death kinetics where the organisms are simultaneously exposed to electrical and thermal effects. Indicator development for particulate aseptic processing continues regarding infusion of product with microbial spore indicator populations. Fluid-to-particle convective heat transfer coefficients have been measured by an instrumented hollow metal transducer particle moved through a tube at the fluid velocity. These heat transfer coefficients have been found to be significantly increased by increasing particle-to-pipe diameter ratio. Coefficients are also being measured for natural convection, and for mixed natural and forced convection for stationary objects suddenly placed in a tube or ultrasonic bath. Heat transfer coefficiencts in steam kettles are also being determined as a function of process variables. The influence of expert judgements on the estimation of the extent of post pasteurization contamination is being explored with PCSMP simulation then later with Artificial Intelligence approaches.

Impacts
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Publications

Progress 01/01/87 to 12/30/87

Outputs
Objective I: To develop quantitative data on the physical and biochemical properties of thermally processed foods. A masters student has conducted a literature search and site visits in Saudi Arabia to determine the consumer attributes and the physical properties of dates relative to two alternative processes: Controlled Atmosphere Packaging and Cryogenic Freezing. He has also formulated a preliminary proposal regarding the freezing approach. A PhD student has conducted a literature search regarding the mechanical damage of individual fruit and containerized fruit in response to process and transit body forces. He has formulated a pre-proposa for his dissertation. Objective II: To identify and quantify mass and momentum transfer in biochemical systems related to thermal processing of foods. An instrumentation and control package has been developed and installed for the determination of the heat transfer and temperature distribution in kettles as a function of process and product parameters. These parameters include temperature level, driving forces, scale of the unit, and the physical properties of viscosity, density and thermal conductivity. The instrumentation includes a coarse thermocouple grid for determination of spatial distribution, surface thermocouples, and steam flow detection by condensate collection. The control system includes a tuneable tri-mode adaptive controller with programmable application of integral mode; temperature or pressure sensing, and multilevel steam flow valves.

Impacts
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Publications

Progress 01/01/86 to 12/30/86

Outputs
A vacuum drum dryer has been instrumented to provide on-line experimental data for determination of system operating conditions, and the calculation of contributing thermal and mass transfer efficiencies, heat transfer and mass transfer coefficients, and drying rate histories. This investigation will provide needed data on the principal dryer used to provide dried starch and soluble by-products from cereals and plant residues. Further it is the simplest system in which foods and agricultural by-products are dried in a thin layer; consequently the system can provide basic information with respect to the phenomenological behavior of dehydration systems. The drum dryer system instrumentation includes sensors to measure steam pressure; jacket and vacuum pressure controllers; liquid level meters for drum, jacket and product condensates; direct sensors for drum surface temperature after the doctor blades; IR sensors for product surface temperatures; nib liquid level control sensors; and load beam scales for product flow rate. System tests have been made which show significant problems in obtaining: a steady-state flow/drainage of steam from the drum; an appropriate liquid level sensor for the small amount of steam and product vapor condensate; product surface temperature; adequate reduction of energy losses from input/output lines and drum ends; and reduced condensation of product vapor on vacuum chamber walls.

Impacts
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Publications

Progress 01/01/85 to 12/30/85

Outputs
A vacuum drum dryer has been instrumented to provide on-line experimental data for determination of system operating conditions. These conditions result from thermal and mass transfer efficiencies, heat transfer and mass transfer coefficients, and drying rate histories. This investigation will provide needed data on the principal dryer used to provide dried starch and soluble by-products from cereals and plant residues and which is the simplest system in which foods and agricultural by-products are dried in a thin layer. The drum dryer system instrumentation includes sensors to measure steam pressure; jacket and vacuum pressure controllers; liquid level meters for drum, jacket and product condensates; direct sensors for drum surface temperature after the doctor blades; IR sensors for product surface temperatures; nib liquid level control sensors; and load beam scales for product flow rate. System tests have been made but the data are yet to be analyzed.

Impacts
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Publications

Progress 01/01/84 to 12/30/84

Outputs
The literature search of the thermal properties of fruits, vegetables and meat products (ASAE Paper No. 83-6517) and of mass transfer properties for food processing (ASAE Paper No. 83-6507) were continued with emphasis on inter-library loan and foreign journals. The results of the European Communities COST 90 project for thermal properties have not yet been shared with this station for NC-136 and the ASHRAE Properties Committee. CRIS searches for six potential new project directions were initiated two months ago. No replies have been received. A vacuum drum drier has been instrumented for a fundamental study of the drying mechanism for plant proteins. At present there is no satisfactory scale-up procedure for the initial extrusion/coating process or for the thin-layer conduction drying. The state-of-the-art has been reduced to a set of differential equations which correspond to likely controlling phenomena. These are to be programmed for CSMP solution. Work has been proceeding slowly as there have been no graduate students assigned to these endeavors.

Impacts
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Publications

Progress 01/01/83 to 12/30/83

Outputs
A controlling factor in the development of skin, skin color, and the characteristic internal color of frankfurters is the establishment of the heat and mass transfer boundary layers around the product. These layers are the primary resistances to heat and moisture flow during early smokehouse processing. Newtonian models consisting of aluminum frankfurt shapes, and of supported frankfurter casing, were employed. Transfer was significantly faster normal to, as contrasted to parallel to, the model axis. The sensitivity to velocity changes, for both parallel and normal flow, was on the order of the 0.3 power of the Reynolds number, rather than the expected 0.5 power. The heat transfer increased, from values comparable to literature values for dry air, exponentially with moisture mole fraction. The literature for thermal properties of fruits, vegetables and meat products was searched, analyzed and shared as ASAE Paper No. 83-6517. This review is part of the reassessment of needs for NC-136 goal revision.

Impacts
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Publications

Progress 01/01/82 to 12/30/82

Outputs
The most recent work involved the investigation of changes in viscoelastic characteristics of meat emulsions during cooking. Fat-protein ratio, cooking temperature and cooking time wre the independent variables. The experiments were divided into low temperature processing (43-57 degrees C) and high temperature processing (56-84 degrees C). The viscoelastic measurements were performed on 2 cm x 1 cm samples using an Instron Universal Testing machine and a constant load of 1.02 + 0.02 kg for high temperature processing and 0.6 + 0.02 kg for the low temperature processing. Creep was measured for two minutes. A 3-element model with a spring and a Kelvin unit in series was fitted to the data. Instantaneous and retarded elastic moduli and retardation time were calculated using nonlinear regression analysis. These moduli increase with increases in temperature and time and decreases in fat-protein ratio. These moduli showed similar responses as that of the moduli for stress at 20 percent compression; apparent modulus of deformability and elasticity. Retardation time was found insensitive to fat-protein ratio at low temperature and to holding time at high temperatures.

Impacts
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Publications

Progress 01/01/81 to 11/30/81

Outputs
The major effort of this year has been to bring the results to publication, consolidate them into a commercially useful dynamic simulator and a response surface model for meat smoking processing, and identify directions for new research. These models will need to incorporate the ongoing studies of color dynamics, thermal properties, and textural profile validation of Instron texture, which are part of other Hatch projects. Publication, response thermal properties, texture , color and heat, moisture an ion mobilities will take most of the next two years. Analysis has shown a need to more adequately determine the processes of condensation, surface absorption and runoff, wet bulb-like revaporization and initial drying, as they appear critical in the understanding of environmental factors during the formation of skin color and texture - tow major quality attributes. Transducers to assist in bounding these processes have been bult and are being evaluated. These studies have generated over seventy acomputer simulation programs for various aspects of drying of food products. These have been partially logged and supported with input/output, program flow sheet, and program approach assists. They will be the primary basis for the NC 136 team's research and industrially-oriented publications for characterization and simulation of drying processes for foods.

Impacts
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Publications

Progress 01/01/80 to 12/30/80

Outputs
The objective of this most recent research was to determine the inependent elastic and viscoelastic properties of sausage emulsion and to generate response surfaces based on quadratic, Arrhenius and Eyring models with respect to cooking time, temperature and fat-protein ratio, as part of a project to optimize sausage processing. Stress at 20 percent compression, apparent modulus of derformability, apparent modulus of elasticity, hardness I, hardness II, strain energy of compression, and non-recoverable stored energy increase with increases in cooking temperature, increase in holding time and decrease in fat-protein ratio. Stress at 20 percent compression, apparent modulus of deformability, apparent modulus of elasticity, instanteneous and retarded elastic moduli are based on common properties and interrelated for these materilas, so need not be determined independently. This is also true in hardness I, hardness II, strain energy of compression and non-recoverable stored energy which are based on common properties for this material. Cohesiveness, springiness and chewiness are minimum in the critical cooking region at 70 degrees C where important physicochemical changes among proteins appear to be occurring. The modified Arrhenius model is better suited to describe the changes in physical parameters of meat emulsion type sausage with independent process variables (cooking temperature, holding time and fat-protein ratio) compared to Eyring absolute reaction rate theory.

Impacts
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Publications

Progress 01/01/79 to 12/30/79

Outputs
Studies of the mobility of moisture and the diffusion dynamics of hydrogen, chloride, and sodium ions during cooking of emulsion type meat sausage, initially one-dimensional in thin slabs, were extended to radial flow through intact frankfurters modeled as homogeneous infinite cylinders. Dimensional changes during cooking were included in the models. Plots of log Temperature Ratio vs Fourier Number showed two distinct heating regimes; a rapid reduction in log TR as Fourier Number increased to approximately unity, with a linear but much smaller rate of change thereafter. Moisture loss diminished linearly with time as cooking proceeded, directly proportional to cooking temperatures and inversely proportional to air relative humidity and meat fat-protein ratios. Temperature and moisture content profiles, predicted by computer models which had been formulated, agreed well with experimental results. Predicted and observed concentrations of sodium and chloride ions also agreed well, showing a general migration of these ions from the center toward frankfurter surface during cooking. By contrast, the concentration of hydrogen ions diminished throughout the frankfurter during cooking, appearing to disappear. Photomicrographs of meat emulsion prior to and following cooking showed structural and textural changes, especially in the size and distribution of fat globules, influenced by cooking air temperatures and relative humidities, and fat-protein ratios.

Impacts
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Publications

Progress 01/01/78 to 12/30/78

Outputs
The principle research activity was a study of the mobility of moisture and diffusion dynamics of hydrogen, chloride and sodium ions during cooking of emulsion type meat sausage. Experimental data for the mobility of moisture during processing of emulsion type meat sausage was obtained using thin emulsion slices. Temperature and average moisture content were recorded continuously up to 6% weight loss. Moisture content profiles were obtained for 1.5, 3.0, 4.5 and 6% weight losses by thin sectioning the central core of the slice. A central rotatable composite design was used for second order response surfaces with air temperature (42-58 degrees C), relative humidity (35-81%) and sausage formulation (1.176 to 2.898 Fat-protein ratio) as variables. Moisture diffusivities were determined from moisture profiles and moisture history analysis. Simulation models describing the mobility of moisture were developed. Concentration profiles of hydrogen, chloride and sodium ions were obtained during cooking using microelectrodes. Diffusivities of these ions were determined using concentration profiles at different cooking stages. The diffusion of ions in sausage depends upon the chemical potential difference which is influenced by temperature active concentration of the diffusing ions and the presence of moisture gradient during processing.

Impacts
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Publications

Progress 01/01/77 to 12/30/77

Outputs
Fresh sausage emulsion was cooked in sample tubes by ramp heating in a water bath followed by holding for one hour when the bath had reached the cooking temperature. Frankfurter texture parameters were found generally related to cooking temperatures, excepting degree of elasticity, hysteresis loss, and work ratio, which were insensitive to cooking temperature. Cohesiveness, elasticity, gumminess, and chewiness all were polynomial functions of cooking temperature and were smallest in the critical cooking temperature region of 70-75 degrees C where important physio-chemical changes among proteins appeared to be occurring. Hardness, compression energy of first bite, brittleness, apparent moduli of elasticity, stress at 20% compression, and strain energy of compression per unit volume all were linearly related with the cooking temperature. Cyclic loading-unloading tests were performed to determine the elastic parameters, such as stress at 20% compression, degree of elasticity, work ratio, mechanical hysteresis loss, strain energy of compresssion and modulus of elasticity. The relaxation function for 20% initial strain of test specimen was determined as a function of time in relaxation tests. Generalized Maxwell equations were fitted to model the viscoelastic behavior of samples. Results showed that the residual or plastic like deformation decreased to a constant value in the second cycle, whereas the recovered deformation remained constant.

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Progress 01/01/76 to 12/30/76

Outputs
Simulation techniques have been developed and evaluated for bologna products in the first phase of this study. Moisture movement and equilibria were studied for cassava and white potato, major food-stuffs for the third world. The study and its techniques were intended to complement the investigations of bologna reported last year. Isotherms for both products were sigmoid in shape. Heats of desorption ranged from 10.4 Kcal/mole to 16.6 for cassava and 12.9 for potatoat 0.05 gmm/gm solid. A power law function proposed by Ngoddy for other systemsfitted these data. Constant rate drying was not evident in these studies. Diffusivities, determined by a modified Crank and Park technique were Arrhenius functions of temperature. Diffusivities for potato were an exponential function of temperature while those of cassa cassava also had a linear component.

Impacts
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Publications