Source: OHIO STATE UNIVERSITY submitted to NRP
IMPROVING FOOD QUALITY THROUGH FLAVOR AND COATING STUDIES
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
0189360
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Jul 15, 2012
Project End Date
Sep 30, 2017
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
OHIO STATE UNIVERSITY
1680 MADISON AVENUE
WOOSTER,OH 44691
Performing Department
Food Science & Technology
Non Technical Summary
Flavor Flavor is one of the most important factors in the acceptance of food products by consumers. Unfortunately, the aroma component of flavor is highly complex and not completely understood. There are over two hundred different volatile chemical compounds in the aroma of most food products. Processing and storage conditions change how these volatiles are produced and destroyed, often in very complex ways. Understanding how processing and storage changes the volatile profile helps processors to optimize the flavor of the products they produce. A new type of mass spectrometer (Selected Ion Flow Tube Mass Spectrometer, SIFT-MS) is available at OSU to detect volatile compounds without the extensive sample preparation required with existing methods. Therefore SIFT can be used to measure the volatile formation during key processing and storage steps. Coating The United States snack food industry is a huge market representing $30 billion a year (Anon, 2000). Most of these snacks owe their popularity to their flavor. Given that most seasoning is added at 8-12% by weight of this 5.7 billion pound industry, costs at least $1/lb, and, 30-50% more seasoning has to be applied than is actually needed due to inefficient coating systems (Anon 1992), electrostatic coating could save the industry 200 million dollars a year ( 36 million in the potato chip industry alone). Previous studies have shown that electrostatic coating produces an average of 68% increase in transfer efficiency (Ricks et al. 2002). Further improvement may be possible by manipulating coating physical properties. With a 68% increase in transfer efficiency, a company could decrease their powder costs by a quarter. Our research has shown that electrostatic coating also reduces dustiness up to 53%, resulting in significant savings in clean-up costs and decreased worker exposure. If more even coating can be produced, this would improve food quality and may allow less total powder to be added. The results of this work may provide insight for snack and convenience food companies to determine the optimal coating system for their products.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5015010100075%
5025010100025%
Knowledge Area
501 - New and Improved Food Processing Technologies; 502 - New and Improved Food Products;

Subject Of Investigation
5010 - Food;

Field Of Science
1000 - Biochemistry and biophysics;
Goals / Objectives
The objective of this project is to improve the quality of foods through a two pronged approach. 1. Flavor is determined by the concentration and ratios of various volatile organic chemicals in the headspace above a food. The concentrations of these volatiles can be measured by many methods, but SIFT-MS is an emerging method that allows rapid, accurate identification of volatiles. This project will test the usefulness of SIFT-MS in measuring the volatiles in common fruits and vegetables, and determining the effect of different processing methods on volatile concentrations. 2. Coating efficiency is dependent on the physical characteristics of the powder or liquid applied, methods used and type of food target to be coated. The food industry currently has a limited understanding of why some powders or liquids work better than others, when electrostatic coating improves the process and how powder adhesion varies with different types of foods. This project will quantify the importance of different physical properties possessed by seasonings, compare electrostatic and non-electrostatic coating, and model coating of different food targets. To determine the importance of these properties, various food targets will be coated with various seasonings by electrostatic and non-electrostatic coating using both conveyer and tumbling drum systems. The coated products will be measured for percentage of dispensed coating that adheres to the final product, standard deviation of the amount of coating per piece, amount of powder dispersed into the air as dust, adhesion of the coating to the food item and functionality of the coating. This information will be used to create recommendations for characteristics that will give the best coating.
Project Methods
Measurement of volatiles A variety of foods will be tested for volatile composition in the SIFT-MS. Samples will be cut into pieces and blended in a chopper for 30 sec. The slurry will be poured into a 500ml bottle with a silicone septa and cap. The bottle will be placed in a 50C water bath for 90 min. The headspace of the bottles will be analyzed with a SYFT Voice 100. Using the pre-determined reaction rate constant and branching ratio for the volatile with that precursor ion, and accounting for dilution of the sample gas into the carrier gas, the concentration of the volatile was calculated. Powder and Liquid Coating A variety of foods will be used as targets. The liquids and powders used will vary in composition, and include colorings and antimycotics. The seasonings will be charged at 25 kV for corona charging or 0kV for nonelectrostatic coating. Coating efficiency will be determined by the amount of seasoning on the product divided by the amount that is applied. Evenness will be determined visually and by the relative standard deviation of seasoning delivered to each of eight pieces coated on each run. Adhesion will be determined by the shaking weight loss method. Triplicates will be performed for all tests. Particle size will be determined using the Malvern Mastersizer. Powders may need to be ground into the same size range to minimize the effect of size. Chargeability will be determined by collecting the seasoning in a Faraday cup covered with a wire mesh with 1.27cm openings for 30sec and measuring the charge from the seasoning with an electrometer. The mass is obtained by weighing the inner cup of the Faraday cup to determine the charge to mass ratio of the seasoning. To determine improved functionality, products will be coated with seasoning by the electrostatic and nonelectrostatic methods at a range of deposition rates. The deposition rates of electrostatic coating will be decreased to account for the increased transfer efficiency of electrostatic coating. This will produce a range of products with approximately the same amount of seasoning. Products will be weighed before and after coating to determine the exact amount of seasoning on each item. Color will be measured by Minolta colorimeter to determine the L, a, b values. All samples will be replicated in triplicate. All results will be reviewed annually and used to determine the future direction of the project. Thus the direction of the research will be modified annually to follow up on previous results.

Progress 07/15/12 to 09/30/17

Outputs
Target Audience:Food companies benefit from the scientific discoveries in this project. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Graduate students were trained in research methods. How have the results been disseminated to communities of interest?Results were published in journals, presented at meetings and communicated directly with companies. What do you plan to do during the next reporting period to accomplish the goals?Research will continue in these areas.

Impacts
What was accomplished under these goals? The high deodorization capacity of mint leaves against garlic odor has been linked to their phenolic and enzymatic components. This study determined the deodorizing effect of 3 types of fresh mint leaves (peppermint, spearmint, and chocolate mint) and a pure phenolic compound (rosmarinic acid) on garlic volatiles. Garlic volatiles were measured in the headspace of a sealed bottle containing pre-weighed garlic cloves blended with either mint leaves, rosmarinic acid, or a mint leaves-rosmarinic acid mixture. The headspace garlic volatiles were measured using selected ion flow tube-mass spectrometry (SIFT-MS). All 3 mint leaf cultivars significantly reduced the headspace concentrations of most garlic volatiles, which remained lowered throughout the analysis. Although chocolate mint leaves had the highest rosmarinic acid content, peppermint and spearmint leaves were more effective in decreasing the levels of garlic volatiles. Increasing the amount of peppermint leaves (from 1 to 10 g) blended with garlic cloves increased the deodorizing effect. The use of pure rosmarinic acid significantly reduced the levels of most garlic volatiles, however, deodorization was not significantly different when the amount of rosmarinic acid was increased from 2 to 40 mg. Thus, although rosmarinic acid produced deodorization, the deodorization was not strongly dependent on the amount. Moreover, the addition of 1 g peppermint to 2 mg rosmarinic acid significantly reduced garlic volatiles compared to 2 mg rosmarinic acid alone. This suggests a synergistic effect of other components in peppermint with rosmarinic acid in the deodorization of garlic odor, possibly due to enzymes present. Hydrocolloids and additives in gummy candies can bind strawberry flavor volatiles. The type of hydrocolloid (gelatin, pectin, starch), and the concentration of the pectin, sugar, and acid were varied. Volatile concentrations in the headspace of the solutions containing no hydrocolloids were significantly higher than the gels that contained hydrocolloids. Gelatin produced the lowest volatile concentrations compared to pectin or starch, which were not different from each other. Increasing pectin concentration decreased volatile concentrations. Sugar had the greatest effect on volatile concentration in the headspace. Increasing sugar content from 0 to 55% caused the volatile release to drop significantly. However, further increasing sugar from 55 to 74% produced either an increase or decrease, depending on the volatile. pH 3.86 had the greatest volatile release for most volatiles, and decreasing the pH from 3.65 to 3.47 further decreased the headspace concentration of volatiles. Hardness alone had no significant effect on flavor release.

Publications

  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Zhang Y, Barringer SA. 2017. Effect of hydrocolloids, sugar and citric acid on strawberry volatiles in a gummy candy. Journal of Food Processing and Preservation. 2017;00:e13327: 1-8. DOI: 10.1111/jfpp.13327
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Mirondo R, Barringer SA. 2017. Effect of peels on quality attributes of mango puree held at different times. Journal of Food Processing and Preservation. 41(3): 1-10. Early view 7-22-16. DOI: 10.1111/jfpp.12946
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Castada H, Mirondo R, Sigurdson G, Giusti M, Barringer S. 2017. Deodorization of Garlic Odor by Spearmint, Peppermint, and Chocolate Mint Leaves and Rosmarinic Acid. LWT - Food Science and Technology. 84:160-167. DOI: 10.1016/j.lwt.2017.05.064.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Castada HZ, Barringer SA, Wick M. 2017. Gas phase chemical ionization of 4-alkyl-branched chain carboxylic acids and 3-methylindole using H3O+, NO+, and O2+ ions. Rapid Communications in Mass Spectrometry. 31(19):1641-1650. https://doi.org/10.1002/rcm.7944


Progress 10/01/15 to 09/30/16

Outputs
Target Audience:Food processors and other members of the food industry are the target audience. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?4graduate students and one postdoctoral student were trained in research design, analytical techniques and scientific writing. How have the results been disseminated to communities of interest?Presentations at meetings, publications. What do you plan to do during the next reporting period to accomplish the goals?Continue to make presentations and publish results.

Impacts
What was accomplished under these goals? Peeling of mangoes during processing is a common practice but skipping this step is cost effective and increases the level of total phenolics and viscosity. The presence of peel also causes a less desirable color, flavor and aroma of the final product. Conversely, leaving the peel on the mangoes produces higher phenolics and viscosity. In addition, holding time before thermal treatment is essential because it affects the volatile profile and the viscosity of the puree. Three salting systems commonly used to salt potato chips were compared: auger system, spray gun, and scarf plate. The auger system is not suitable for fine salt as it compacted and discharged the salt in a completely inconsistent fashion. Salting with a spray gun created more dust, but distributed more evenly across the salting area than scarf plate. Electrostatic salting can be used to minimize dust when salting the potato chips with the spray gun, and improve even distribution when salting with the scarf plate. To investigate the kinetics of furan formation during pasteurization in soy sauce, the furan concentration in five samples was determined with Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) after hot water bath heating at 30, 50, 70, or 80 C for 10 min to 7.25 h, respectively. The furan concentrations in soy sauce were 12e215 ng/mL. Furan formation in soy sauce is a zero-order reaction and the reaction rate constants were 3.71  109 mol/L.h for Pearl River Bridge brand (PRBB) soy sauce and 6.99  109 mol/Lh for Koon Chun brand (KCSB) at 80 C respectively. In addition, by the Arrhenius equation and active complex theory, the apparent activation energy (Ea), enthalpy (DHqs ) and entropy (DSq s) were summarized as the equations, lnk ¼ 77237/RT þ 6.61 and lnk/T ¼ 74522/RT  0.18 for PRBB, and lnk ¼ 72018/RTþ5.35 and lnk/T ¼ 63301/RT þ 0.08 for KCSB, where k is the rate constant, T is the absolute temperature and R is the universal gas constant. Ea, DHqsand DSq s for PRBB are 77.237 kJ/mol, 74.522 kJ/mol, and 199.01 J/K$mol. Ea, DHqs and DSq s for KCSB are 72.018 kJ/mol, 63.301 kJ/mol, and 209.72 J/K$mol. These results can be used to calculate or predict furan formation in soy sauce during pasteurization.

Publications

  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Castada HZ, Park C, Harper WJ, Barringer SA. 2016. Suppression of propanoic acid, acetic acid and 3-methylbutanoic acid production by other volatiles in a Swiss cheese curd slurry system. International Dairy Journal 54:29-32. http://dx.doi.org/10.1016/j.idairyj.2015.10.007
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Patana-anake P, SA Barringer. 2016. The Effect of Food Additives in Fruit Drinks on the Nosespace Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS). Access Journal of Food and Agriculture. 1(1):1-10.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Huang X, SA Barringer. 2016. Kinetics of furan formation during pasteurization of soy sauce. LWT-Food Science and Technology. 67: 200-205. http://dx.doi.org/10.1016/j.lwt.2015.11.053
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Laverdure K, Kaliappan S, Likitwattanasade T, SA Barringer. 2016. Electrostatic Salting of Potato Chips With Extra Fine Salt Particles. Research & Development Journal 8: 39-47.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Nammakuna N, Barringer SA, Ratanatriwong P. 2016. The effects of protein isolates and hydrocolloids complexes on dough rheology, physic-chemical properties and qualities of gluten-free crackers. Food Science & Nutrition. 4(2): 143-155. doi: 10.1002/fsn3.266
  • Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Ren S, Barringer SA. 2016. Effect of chocolate composition on Electrohydrodynamic spraying. Proceedings of the 10th Conference of the French Society of Electrostatics. ISBN 978-2-9505432-7-1
  • Type: Theses/Dissertations Status: Published Year Published: 2016 Citation: Hu X. 2016. Inhibition of Spore Germination and Growth of Alicyclobacillus acidoterrestris in Fruit Juices to Prevent the Synthesis of the Flavor-Spoiling Guaiacol
  • Type: Theses/Dissertations Status: Published Year Published: 2016 Citation: Ren S. 2016. The effect of chocolate components and tempering on resistivity and viscosity
  • Type: Theses/Dissertations Status: Published Year Published: 2016 Citation: Zhang Y. 2016. Analysis of strawberry volatiles in different hydrocolloids and different conditions using Selected Ion Flow Tube  Mass Spectrometry
  • Type: Theses/Dissertations Status: Published Year Published: 2016 Citation: Mirondo R. 2016. Contribution of volatile compounds in flavor and aroma of foods


Progress 10/01/14 to 09/30/15

Outputs
Target Audience:The target audience is members of the food industry. They use these results to improve the quality, safety and economic viability of their products and processes. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Eight graduate students, one undergraduate and one visiting scholar were trained in experimental design, measurement and analysis of data. How have the results been disseminated to communities of interest?These results have been published, presented at meetings and been communicated privately to food companies. What do you plan to do during the next reporting period to accomplish the goals?Research will continue in the areas of flavor, quality and coatings.

Impacts
What was accomplished under these goals? Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase-, carotenoid-, and amino acid-derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl2-treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase-derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained. The volatile organic compound (VOC) profile of a Swiss cheese curd slurry system, with and without addition of reduced glutathione (GSH), was investigated on a daily basis for six days of incubation at 30 C. The VOC profiles of commercial Swiss cheese samples from different stages during manufacture (after press, end of pre-cool, end of warm room and at cut) were also measured. Using the volatiles produced, the time scale of the slurry was matched to that of conventional ripening to determine which day of accelerated ripening corresponded to each stage of commercial ripening. The profiles of most of the VOCs in the slurry system with GSH more closely matched the profiles at the different stages of Swiss cheese ripening than the slurry system without GSH. Moreover, the headspace concentrations of volatiles that are considered to produce off-flavors were significantly decreased in the Swiss cheese slurry system with GSH. Common food powders and their mixtures, consisting of two powders with the same composition but different in particle size: fine (51e95 mm) and coarse (244e401 mm) NaCl, KCl, sucrose, rice starch, maltodextrin, whey protein, casein and soy protein, were coated on a target at 0 and 25 kV. Over half of the mixtures showed separation due to a difference in particle size. Separation was caused by the difference in individual transfer efficiency of the powders and interactions during coating. Both composition and differences in size were found to be important. Being in a mixture did not change the amount of dust formed. Temperature, NaCl, pH, pectin, protein, sucrose, and oil were varied in tomato juice, as a model for flavored tomato sauces, to determine the effect on volatile levels. The headspace concentrations of different tomato juice samples were measured by selected ion flow tube-mass spectrometry (SIFT-MS). Temperature produced the greatest increase, followed by the addition of NaCl. pH and pectin produced no significant difference, while protein, sucrose, and oil decreased volatile levels. Sensory testing showed that NaCl, control, and sucrose had the highest aroma intensity and consumer preference followed by pectin and milk protein and finally oil. In general, the higher the volatile concentration, the stronger the preference, without an indication that any change in volatile ratios produced a detectible off-odor. During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube-mass spectrometry (SIFT-MS) was used to measure the concentration of cabbage volatiles during storage. The volatile levels of cabbage samples were measured at pH 3.3 to 7.4 at 4 °C for 14 d, and pH 3.3 at 25 °C for 5 d in order to determine the effect of pH and temperature. Aroma intensity, best aroma, freshness, and off odor were evaluated in a sensory test of the samples at 4 °C. The desirable volatile allyl isothiocyanate was lower in high pH samples (pH 7.4 and 6.4), whereas higher concentrations were detected in low pH samples (pH 3.3 and 4.6). Lipoxygenase volatiles, which produce a fresh green and leafy aroma in cabbage, were generated in very low amounts at any pH value. High pH samples generated significantly higher concentrations of off odors such as dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and methanethiol. Sensory tests showed that higher pH samples had significantly stronger off odor and lower desirable cabbage aroma than lower pH samples. Thus, sensory results matched the volatile results in that samples at higher pH levels formed the highest amount of undesirable volatiles and the least amount of desirable volatiles. Storage at 25 °C produced similar concentrations of allyl isothiocyanate, but significantly higher levels of off odors, than at 4 °C. Shredded cabbage products should be stored in low pH dressings to minimize formation of off odors and maximize formation of characteristic, desirable cabbage odor.

Publications

  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Castada H, Wick C, Harper W, Barringer S. 2015. Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry (SIFT-MS). Rapid Communications in Mass Spectrometry 29: 81-90.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Mirondo R, Barringer SA. 2015. Improvement of Flavor and Viscosity in Hot and Cold Break Tomato Juice and Sauce by Peel Removal. J Food Sci. 80(1):S171-S179.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Castada HZ, Harper WJ, Barringer SA. 2015. Volatile organic compounds of a Swiss cheese slurry system with and without added reduced glutathione, compared with commercial Swiss cheese. International Dairy Journal 49: 72-77.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Likitwattanasade T, SA Barringer. 2015. The influence of particle size on separation and dustiness in powder mixtures during nonelectrostatic and electrostatic coating. Journal of Electrostatics 77: 44-50.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Patana-anake P, SA Barringer. 2015. The Effect of Temperature, pH, and Food Additives on Tomato Product Volatiles. International food research journal. 22(2): 561-571.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Akpolat H, S Barringer. The Effect of pH and Temperature on Cabbage Volatiles During Storage. J Food Sci 80(8):S1878-S1884.
  • Type: Theses/Dissertations Status: Published Year Published: 2015 Citation: Likitwattanasade T. 2015. The changes of food coating characteristics during coating a powder mixture and salting potato chips nonelectrostatically and electrostatically
  • Type: Theses/Dissertations Status: Published Year Published: 2015 Citation: Akpolat H. 2015. The Effect of pH and Temperature on Cabbage Volatiles during Storage
  • Type: Theses/Dissertations Status: Published Year Published: 2015 Citation: Han Y. 2015. Effect of fruit types and temperature on formation of volatiles in the lipoxygenase (LOX) pathway
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Barringer SA. 2015. Use of SIFT-MS to measure breath volatile levels. 2015 Syft Users Meeting.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Barringer SA. 2015. Use of SIFT-MS to measure breath volatile levels during and after food consumption. 2015 Syft Users Meeting.


Progress 10/01/13 to 09/30/14

Outputs
Target Audience: The target audience is members of the food industry, who use this information to improve the quality, safety and profitability of their products. Changes/Problems: No major changes or problems What opportunities for training and professional development has the project provided? 10 graduate students were trained in research design, analytical techniques and scientific writing. How have the results been disseminated to communities of interest? Results were shared with the industry and consumers. What do you plan to do during the next reporting period to accomplish the goals? Research will continue in volatiles within a wide range of foods, and on ways to improve coating technology.

Impacts
What was accomplished under these goals? Hot break, cold break and commercially canned tomato juice was concentrated by vacuum concentration and solid-liquid separation (SLS). Tomato products from vacuum concentration had higher soluble solids than those from SLS because of loss of soluble solids into the filtrate.Most volatile levels in vacuum concentration greatly decreased initially then remained constant during further concentration. In SLS, volatile levels linearly decreased with increasing concentration so SLS had greater retention of volatile compounds than vacuum concentration. Viscosity of the rediluted samples decreased with concentration, except in the hot break and commercial samples from SLS, which maintained the same viscosity. Samples from SLS were close to the original color while vacuum concentration was redder due to heat-induced Maillard browning. Vitamin C decreased during concentration with greater loss during SLS than vacuum concentration. SLS consumed 45 times less electric power energy than vacuum concentration, which also needed water for creating vacuum conditions. Shelled raw peanuts were roasted using an oven at 163 to 204 °C, microwave, or oven and microwave combinations. The lethal effect of these treatments was investigated on peanuts inoculated with the Salmonella surrogate, Enterococcus faecium and stored at room temperature for 1 h, 24 h, or 7 d before roasting. Roasted peanut color, odor activity values (OAVs), descriptive sensory panel analysis, free fatty acid, and peroxide values were determined. Color and OAVs were also analyzed on 2 commercial peanut butters. OAVs were calculated using volatile levels quantified with selected ion flow tube mass spectrometry and known odor thresholds. All treatments resulted in a minimum of 3 log reduction of inoculated bacterial population. Resistance to the process was not influenced by storage of inoculated peanuts prior to treatment. Roasting by different methods produced equivalent, commercially ideal L∗ color. Based on the OAVs, treatments had similar volatiles important to flavor compared to the commercial samples. Descriptive sensory analysis showed no significant difference between the roasting treatments for most of the sensory attributes. Lipid oxidation was not significantly different between the roasting methods, displaying no evidence that roasting time or temperature affected lipid oxidation, when ideal color was produced. These results suggest that oven, microwave, or combination roasting should be sufficient to mitigate the threat of Salmonella contamination and produce similar color, OAVs, sensory attributes, and lipid oxidation results. Not from concentrate (NFC) and from concentrate (FC) commercially available orange juices were kept in storage for 8 weeks at 5C. One group of FC and NFC orange juice was stored with minimal headspace, whereas the other group was stored in the presence of oxygen. Weekly analysis of volatile concentrations in samples with selected ion flow tube mass spectrometry showed that most volatiles decreased over the period of the study. There were no significant differences in volatile concentrations between samples that were stored with minimal oxygen exposure and samples that were opened and exposed to oxygen each week. NFC samples had a significantly higher volatile concentration than FC samples from the same manufacturer, but the differences between brands were more pronounced than the difference between NFC and FC. Acetone levels increased in all samples and especially those that were exposed to oxygen. The ability of foods and beverages to reduce allyl methyl disulfide, diallyl disulfide, allyl mercaptan, and allyl methyl sulfide on human breath after consumption of raw garlic was examined. The treatments were consumed immediately following raw garlic consumption for breath measurements, or were blended with garlic prior to headspace measurements. Measurements were done using a selected ion flow tube-mass spectrometer. Chlorophyllin treatment demonstrated no deodorization in comparison to the control. Successful treatments may be due to enzymatic, polyphenolic, or acid deodorization. Enzymatic deodorization involved oxidation of polyphenolic compounds by enzymes, with the oxidized polyphenols causing deodorization. This was the probable mechanism in raw apple, parsley, spinach, and mint treatments. Polyphenolic deodorization involved deodorization by polyphenolic compounds without enzymatic activity. This probably occurred for microwaved apple, green tea, and lemon juice treatments. When pH is below 3.6,the enzyme alliinase is inactivated, which causes a reduction in volatile formation. This was demonstrated in pH-adjusted headspace measurements. However, the mechanism for volatile reduction on human breath (after volatile formation) is unclear, and may have occurred in soft drink and lemon juice breath treatments. Whey protein was not an effective garlic breath deodorant and had no enzymatic activity, polyphenolic compounds, or acidity. Headspace concentrations did not correlate well to breath treatments. Electrostatic atomization is one way to achieve even coverage of oil soluble flavor, color or nutrients; however, it is sensitive to changes in lecithin content, temperature and voltage. Soybean oil was sprayed on oil sensitive paper with 0–15% lecithin, at 4, 22 and 47C, 0–40 kV, to determine droplet distribution. Lecithin decreased electrical resistivity, increased viscosity, first increased then decreased surface tension and decreased droplet size. Increasing temperature decreased resistivity, viscosity, surface tension and droplet size. Increasing voltage decreased the drop size. Voltage had the greatest effect on the number of droplets followed by lecithin content and temperature. Droplet size range or span decreased with increasing voltage and lecithin content. Thus, 40 kV, 47C and 10% lecithin produced the smallest droplets. Powder separation causes uneven flavor and color on coated food products. Understanding the basis behind separation is needed to decrease separation. NaCl, starch, protein, sugar and mixtures of pairs of those powders were coated nonelectrostatically and electrostatically. Separation occurred in most mixtures. Individual targeting loss and adhesion loss caused separation while interactions between powders decreased both of these losses and separation during mixture coating. The difference in individual targeting loss was the greatest cause of separation. During nonelectrostatic coating, when NaCl was one of the powders in the mixture, there were a greater number of locations both where separation actually occurred and where it was predicted to occur. During electrostatic coating, the individual targeting loss of all powders during electrostatic coating was lower than in nonelectrostatic coating and the difference in individual targeting loss was also lower. Electrostatic coating generally decreased separation in the mixtures without NaCl.

Publications

  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Armstrong M, S Barringer. 2013. Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions. J Food Sci 78(11):E1704-E1712
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Likitwattanasade T, S Barringer. 2013. Separation of powder mixtures during electrostatic and nonelectrostatic coating. J Fd Proc Eng 36:731-738.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: 106. Aykas DP, S Barringer. 2014. The Effect of Temperature, Lecithin Content, and Voltage on Droplets/cm� During Electrostatic Spraying of Oil. J Food Proces Preserv 38(1):484-492
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Sumonsiri N, S Barringer. 2014. Comparison of Solid-liquid Separation (SLS) and Vacuum Concentration of Tomato Juice. J Food Proces Preserv 38: 798-806.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2014 Citation: Munch R, Barringer SA. 2014. Deodorization of Garlic Breath Volatiles by Food and Food Components. Early view 3-5-14
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2014 Citation: Ryo S, SA Barringer. 2014. Effect of storage, oxygen and concentration on the levels of key volatiles in processed orange juice. J Food Process Preserv early view 4-14-14
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2014 Citation: Smith AL, Perry J, Marshall J, Yousef A, SA Barringer. 2014. Oven, Microwave and Combination Roasting of Peanuts: Comparison of Inactivation of Salmonella Surrogate Enterococcus faecium, Color, Volatiles, Flavor, and Lipid Oxidation. J Food Sci. early view 7-17-14
  • Type: Journal Articles Status: Accepted Year Published: 2014 Citation: Smith AL, SA Barringer. 2014. Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies J Food Sci. Accepted 7-21-14
  • Type: Book Chapters Status: Published Year Published: 2014 Citation: Sumonsiri N, Barringer SA. 2014. Chapter 16: Fruits & Vegetables  Processing technologies and applications. In: Food Processing: Principles and Applications, 2nd edition. Clark S, Jung S, and Lamsal B, eds. 363-382.
  • Type: Book Chapters Status: Published Year Published: 2014 Citation: Reyes-De-Corcuera JI, Goodrich-Schneider RM, Barringer SA, Landeros-Urbina MA. 2014. Chapter 15: Processing of Fruit & Vegetable Beverages. In: Food Processing: Principles and Applications, 2nd edition. Clark S, Jung S, and Lamsal B, eds. 339-362.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Likitwattanasade T, S Barringer. 2014. Effect of particle size and composition differences in a mixture during nonelectrostatic and electrostatic coating. ESA Annual Meeting. K1-12.
  • Type: Theses/Dissertations Status: Published Year Published: 2014 Citation: Castada H. 2014. A fundamental and applied approach to selected ion flow tube-mass spectrometric study of volatile organic compounds in swiss-type cheeses. Ph.D. Dissertation. The Ohio State University
  • Type: Theses/Dissertations Status: Published Year Published: 2013 Citation: Taylor K. 2013. Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing. M.S. Thesis. The Ohio State University
  • Type: Theses/Dissertations Status: Published Year Published: 2013 Citation: Armstrong M. 2013. Improving Adhesion of Food Powders to Crackers with Hydrocolloid Solutions M.S. Thesis. The Ohio State University
  • Type: Theses/Dissertations Status: Published Year Published: 2013 Citation: Munch R. 2013. The Effect Of Food And Food Supplements On Volatile Organic Compounds Associated With Malodourous Breath Due To Garlic Consumption M.S. Thesis. The Ohio State University
  • Type: Theses/Dissertations Status: Published Year Published: 2014 Citation: Smith A. 2014. Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation M.S. Thesis. The Ohio State University
  • Type: Theses/Dissertations Status: Published Year Published: 2014 Citation: Patana-anake P. 2014. The Effect of pH, Temperature, and Food additives on Tomato Product Volatile Levels. M.S. Thesis. The Ohio State University
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Likitwattanasade, Teerarat Kwang, S Barringer. 2014. The effect of mixtures on transfer efficiency and dustiness during nonelectrostatic and electrostatic coating. IFT Annual Meeting 024-80
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Mirondo R, S Barringer. 2014. Assessing the Quality Attributes of Peeled and Unpeeled Tomato Juice using Hot and Cold break Processing and Different Thermal Pasteurization Treatments. IFT Annual Meeting 024-101.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Pakanat Patana-anake, S Barringer. 2014. Effect of Temperature, pH, and Food Additives on Tomato Product Volatile Levels. IFT Annual Meeting 206-155
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Likitwattanasade, Teerarat Kwang, S Barringer. 2014. Effect of particle size and composition differences in a mixture during nonelectrostatic and electrostatic coating. ESA Annual Meeting K1.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Smith A, S Barringer. 2014. Color, Volatile, and Lipid Oxidation Evaluation of Peanuts Roasted with Oven and Microwave Technologies. OVIFT Annual Symposium.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Mirondo R, S Barringer. 2014. Effect of peels on quality attributes of hot and cold break tomato juice and sauce. OVIFT Annual Symposium
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Smith A, S Barringer. 2014. Color, Volatile, and Lipid Oxidation Evaluation of Peanuts Roasted with Oven and Microwave Technologies. OARDC Annual Symposium.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Mirondo R, S Barringer. 2014. Effect of peels on quality attributes of hot and cold break tomato juice and sauce. OARDC Annual Symposium.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Akpolat H, S Barringer. 2014. The effect of temperature and pH on cabbage volatiles during storage. 2014 Syft Users Meeting.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Mirondo R, S Barringer. 2014. Effect of Peels on Volatile levels of Hot and Cold Break Tomato Juice and Sauce. 2014 Syft Users Meeting.


Progress 01/01/13 to 09/30/13

Outputs
Target Audience: The target audience is members of the food industry, who use this information to improve the quality, safety and profitability of their products. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? 10 graduate students were trained in research design, analytical techniques and scientific writing. How have the results been disseminated to communities of interest? Results were shared with the industry and consumers. What do you plan to do during the next reporting period to accomplish the goals? Research will continue in volatiles, especially in tomatoes, matrix effects, and orange juice.

Impacts
What was accomplished under these goals? High fructose corn syrup (HFCS) was added at 5% to 40% to Indiana wildflower honey and added at 40% to Ohio and Indiana honeys from blueberry, star thistle, clover and wildflower, and an unknown source to simulate honey adulteration. Unadulterated honeys were also stored at 37 °C from 1 to 6 mo. The volatile composition was measured by Selected Ion Flow Tube Mass Spectrometry (SIFT-MS). Most volatiles decreased in concentration with both increasing HFCS and storage time. Furfural significantly increased in concentration in all adulterated honeys and 1,3-butanediol, acetonitrile, and heptane in some adulterated honeys. During storage, the volatiles that increased were maltol, furfural, 5-methylfurfural, and 5-hydroxymethyl furfural in all honeys and also acetic acid and 1-octen-3-ol levels in some honeys. Soft independent modeling by class analogy (SIMCA) was used to differentiate the volatile profiles of adulterated honeys from fresh and stored honeys. The volatile profiles of honeys in accelerated storage for up to 4 mo and the honeys adulterated with 40% HFCS were significantly different. Acetic acid had the most discriminating power in Ohio star thistle and blueberry honeys and unknown honey while furfural had the greatest discriminating power in Indiana blueberry, star thistle, and clover honeys. Adulteration and storage of honey both reduced the volatile levels, but since they changed the volatile composition of the fresh honey differently, SIMCA was able to differentiate adulteration from storage.

Publications

  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Agila A, S Barringer. 2013. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations. J Food Sci 78(2):C184-191.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Sumonsiri N, S Barringer. 2013. Application Of Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) In Monitoring Volatile Compounds In Fruits And Vegetables. Current Analytical Chemistry 9(4):631-641.
  • Type: Journal Articles Status: Other Year Published: 2013 Citation: Aykas DP, S Barringer. The Effect of Temperature, Lecithin Content, and Voltage on Droplets/cm� During Electrostatic Spraying of Oil. J Food Proces Preserv Early view aug 9, 2012
  • Type: Journal Articles Status: Other Year Published: 2013 Citation: Sumonsiri N, S Barringer. Comparison of Solid-liquid Separation (SLS) and Vacuum Concentration of Tomato Juice. J Food Proces Preserv early view 11-12
  • Type: Journal Articles Status: Other Year Published: 2013 Citation: Likitwattanasade T, S Barringer. Separation of powder mixtures during electrostatic and nonelectrostatic coating. J Fd Proc Eng Early view 8/28/13.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Taylor K, M Leidheiser, M Drake, S Barringer, WJ Harper. 2013. Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using SIFT-MS, Descriptive Sensory Analysis, and Consumer Sensory Testing). IFT Annual Meeting
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Armstrong M, S Barringer. 2013. Improving adhesion of food powders on crackers with hydrocolloid solutions. IFT Annual Meeting
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Likitwattanasade T, S Barringer 2013. Separation of powder mixtures during nonelectrostatic and electrostatic coating. ESA Annual Meeting. A3
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Armstrong M, S Barringer. 2013. Improving adhesion of food seasonings on crackers with hydrocolloid solutions. OARDC Annual Research Conference.
  • Type: Theses/Dissertations Status: Published Year Published: 2013 Citation: Taylor K. 2013. Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing
  • Type: Theses/Dissertations Status: Published Year Published: 2013 Citation: Armstrong M. 2013. Improving Adhesion of Food Powders to Crackers with Hydrocolloid Solutions
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Armstrong M, S Barringer. Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions. Journal of Food Science Early view 10-4-13.


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

Outputs
OUTPUTS: 2 PhD and 4 MS students graduated. 11 peer reviewed publications with 5 more in press, 2 peer reviewed abstracts. Taught part of the Total Quality Management Short Course PARTICIPANTS: The following graduate students were trained: Sumonsiri N, Aykas P, Mosneaguta R, Likitwattanasade T, Kelly M, Agila A, Ties P, Taylor K, Armstrong M, Smith A, Ryo S, Patana-anake P, Munch R, Liu R, Mirondo R. Collaborations were with the following individuals: Alvarez V, Langford V, D Milligan, M McEwan, WJ Harper. Undergraduate Suresh S was trained. Companies worked with: SYFT Inc, Morton Salt, Heinz, Terronics, Cargill, Hersheys, Smuckers. The short course was taught with the Snack Food Association TARGET AUDIENCES: Communications with companies resulted in better understanding of the science behind their processes, and improvements in their products. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Volatiles in honeys from different floral sources and parts of the country were measured. In some cases, differences were greater between locations than between floral sources, demonstrating the difficulty in producing standards of identify by floral source. In tomatoes, it was demonstrated that many of the desirable volatiles were greater in the peel than in the flesh, thus processing methods that retain the flesh may increase flavor. Pumpkin seeds are uniquely flavored and commonly consumed as a healthy roasted snack. The dominant volatiles in raw and roasted pumpkin seeds were identified, and how they were affected by seed coat, moisture content, fatty acid ratio, total lipids, reducing sugars, and harvest year. Sensory evaluation was used to determine the best roasting conditions and seasonings to produce a premium snack for local Ohio producers. In the confectionery coating industry, hard butters are frequently used as cocoa butter replacers. An electrohydrodynamic (EHD) system, which forms fine droplets with a relatively narrow size distribution, was shown to be beneficial in confectionery coating with a wide range of hard butters, to produce more even coverage. Process conditions were optimized to produce even coating with different hard butters. Furan formation occurs due to temperature abuse and indicates formation of carcinogens. Furan concentration during drying of carrots did not occur until the moisture content was below 40% and at less than 7% moisture content, the furan content was a strong function of drying temperature and moisture content. Nonelectrostatic and electrostatic coating processes were compared in how much they changed mixture proportions during coating of spices. Where losses and separation occurred was identified, allowing the process to be optimized. Powder adhesion is affected by powder resistivity, coating voltage, relative humidity and coating density. The effect of each parameter on adhesion was determined, to allow optimization of the coating process. Formation of volatiles during storage and thawing of whole, pureed, blanched, and raw green and red bell peppers were monitored to better understand conditions needed to produce frozen peppers with a long shelf life. Microwave, oven, and oil roasting of almonds were used to promote almond flavor and color formation. Conditions for ideal flavor and color formation were determined using sensory and chemical analysis.

Publications

  • Marthina K, S Barringer. 2012. Confectionery Coating with an Electrohydrodynamic (EHD) System. J Food Sci 71(1):E26-E31.
  • Duan H, S Barringer. 2012. Changes in furan and other volatile compounds in sliced carrot during air-drying. J Food Proc Preserv 36:46-54.
  • Somboonvechakarn C, Barringer SA. 2012. Effect of Particle Density and Composition on Mixtures During Nonelectrostatic and Electrostatic Powder Coating. J Food Proc Eng 35: 236-249.
  • Bowman T, S Barringer. 2012. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube mass spectrometry (SIFT-MS). J Food Sci 71(1):C51-C60.
  • Huang Y, Barringer SA. 2012. Adhesion of Food Powders with Nonelectrostatic and Electrostatic Coating. J Food Proc Eng 35:264-277.
  • Agila A, S Barringer. 2012. Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis). J Food Sci 77(4):C461-C468.
  • Wampler B, S Barringer. 2012. Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS). J Food Sci 77(6):C677-C683.
  • Ties P, S Barringer. 2012. Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh. J Food Sci. 27(7):C830-C837.
  • Agila A, S Barringer. 2012. Application of Selected Ion Flow Tube Mass Spectrometry Coupled with Chemometrics to Study the Effect of Location and Botanical Origin on Volatile Profile of Unifloral American Honeys. J Food Sci 77(10):C1103-C1108.
  • Mosneaguta R, Alvarez V, S Barringer. 2012. The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition. J Food Process Preserv 31:334-344.
  • Langford V, Reed C, Milligan D, McEwan M, Barringer S, Harper WJ. 2012. Headspace Analysis of Italian and New Zealand Parmesan Cheeses. J Food Sci 77(6): C719-C726.
  • Aykas DP, S Barringer. 2013. The Effect of Temperature, Lecithin Content, and Voltage on Droplets/cm2 During Electrostatic Spraying of Oil. J Food Proces Preserv Early view aug 9, 2012
  • Sumonsiri N, S Barringer. 2013. Comparison of Solid-liquid Separation (SLS) and Vacuum Concentration of Tomato Juice. J Food Proces Preserv early view 11-12
  • Agila A, S Barringer. 2013. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations. J Food Sci Proof 1-1-13
  • Aykas DP, S Barringer. 2012. The Effect of Temperature, Lecithin Content, Voltage, Resistivity, Viscosity, and Surface Tension on the Number of Droplets/cm2 during Electrostatic Atomization of Soybean Oil. Electrostatic Society of America Annual Meeting
  • Agila A, S Barringer. 2012. Color and Aroma-Related Volatiles Including HMF As Affected by Roasting Conditions in Sweet Almonds (Prunus dulcis). IFT Annual Meeting 193-24


Progress 01/01/11 to 12/31/11

Outputs
OUTPUTS: 4 MS students graduated, 1 PhD student graduated, 1 book chapter, 8 peer reviewed publications with 4 more in press, 10 peer reviewed abstracts. Taught part of the Total Quality Management Short Course PARTICIPANTS: The following graduate students were trained: Sumonsiri N, Lin Y-H, Bowman T, Marthina K, Aykas P, Mosneaguta R, Likitwattanasade T, Kelly M, Agila A, Ties P, Wampler B, Taylor K, Armstrong M. Collaborations were with the following individuals: Alvarez V, Langford V, D Milligan, M McEwan, WJ Harper. Undergraduate Suresh S was trained. Companies worked with: SYFT Inc, Morton Salt, Heinz, Terronics, Cargill, Hersheys. The short course was taught with the Snack Food Association. TARGET AUDIENCES: Communications with companies resulted in better understanding of the science behind their processes, and improvements in their products. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
An electrohydrodynamic spraying system was developed for applying confectionery coating to samples. This system is being used by the industry to produce more even coating on food products. The real-time concentrations of cocoa volatiles in the headspace during roasting were determined. The differences in volatile formation due to alkalization and different temperatures is being used to improve chocolate flavor. The volatiles in strawberries formed due to enzymatic activity were measured. The effect of damage on volatile formation was significant. There was also significant formation of volatiles in the mouth during chewing. Pumpkin seed volatile formation during roasting was determined, and correlated to composition. Sensory evaluation determined the factors and coatings that produce the best flavor. The effect of sample thickness and powder size and cohesiveness was determined during coating. Effects of composition, temperature, pH and buffer on formation of furan during heating were used to determine the conditions under which this compound is formed in foods. Electrohydrodynamic spray quality of chocolate was studied and optimized. The effect of composition on spraying was studied to produce more even chocolate coatings. Volatile compounds in different cashew varieties were quantified. This information is being used to allow cheaper varieties to be processed to taste like more expensive varieties. Powder mixtures of different size and composition were studied during coating to determine separation of the powders on the food item. The effect of powder resistivity, coating voltage, relative humidity and coating density on adhesion was also studied to determine how to best make powders stick to food surfaces.

Publications

  • Huang X, Duan H, S Barringer. 2011. Effects of Buffer and Temperature on Formation of Furan, Acetic Acid and Formic Acid from Carbohydrate Model Systems. LWT- Food Science and Technology 44(8):1761-1765.
  • Agila A, S Barringer. 2011. Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting. J Food Sci 76(5): C768-C774.
  • Gorty A, Barringer SA. 2011. Electrohydrodynamic Spraying of Chocolate. J Food Process Pres 35(4):542-549.
  • Somboonvechakarn C, Barringer SA. 2011. Effects of Particle Size on Mixtures During Nonelectrostatic and Electrostatic Powder Coating. J Food Process Eng 34(4): 1086-1100.
  • Sumonsiri N, S Barringer. 2011. Effect of Sodium Chloride and Target Properties on Nonelectrostatic and Electrostatic Coating. J Electrostat 69:578-586.
  • Sumonsiri N, Barringer SA. 2011. Ch 5 Food Industry Electrostatic Powder Coating. In: Electrostatics: Theory and Applications. Nova Science Publishers, Inc. Hauppauge NY. 159-160.
  • Huang Y, Barringer SA. 2011. Adhesion of Food Powders with Nonelectrostatic and Electrostatic Coating. J Food Proc Eng 76(2):C279-C286.
  • Ozcan G, S Barringer. 2011. Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level and in Different Cultivars. J Food Sci 76(2):C324-C333.
  • Huang Y, S Barringer. 2011. Monitoring of Cocoa Volatiles Produced during Roasting by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS). J Food Sci. 76(2): C279-C286.


Progress 01/01/10 to 12/31/10

Outputs
OUTPUTS: 4 MS students graduated, 1 PhD student graduated, 2 book chapters, 8 peer reviewed publications with 6 more in press, 6 peer reviewed abstracts. PARTICIPANTS: The following graduate students were trained: Hansanugrum A, Huang Y, Scotland S, Ozcan G, Azcarate C, Sumonsiri N, Lin Y-H, Bowman T, Marthina K, Aykas P, Mosneaguta R, Likitwattanasade T, Kelly M, Agila A, Ties P, Wampler B. Collaborations were with the following individuals: Alvarez V, Langford V, D Milligan, M McEwan, Ratanatriwong P, CJ Reed, WJ Harper. The following visiting scholar was trained: Duan H, Huang X Companies worked with: SYFT Inc, Morton Salt, Heinz, Terronics, Cargill, Hersheys TARGET AUDIENCES: Communications with companies resulted in better understanding of the science behind their processes, and improvements in their products. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Different factors lead to the end of shelf-life for fresh meat products. The factors depend upon the animal including breed difference and muscle fiber type, external influences such as diet and stress, and post-harvest storage conditions including time, temperature, and packaging atmosphere. The characteristics that indicate the end of shelf-life for fresh meat products include water loss/purge accumulation, color deterioration due to myoglobin oxidation, rancidity due to lipid oxidation, and microbial spoilage. The characteristics can be measured and studied in the laboratory. Meat shelf-life is extended with the application of a surface coating because it provides a water and oxygen barrier. Collagen and gelatin coatings are used as a barrier on meat products to reduce purge, color deterioration, aroma deterioration, and spoilage, improve sensory scores, and act as an antioxidant. The effect of powder resistivity, coating voltage, relative humidity (RH) and coating density on adhesion, separation of powders in a mixture and wrap around effect during coating was determined.

Publications

  • Huang Y, Barringer SA. 2011. Adhesion of Food Powders with Nonelectrostatic and Electrostatic Coating. J Food Proc Eng Date (in press)
  • Somboonvechakarn C, Barringer SA. 2011. Effects of Particle Size on Mixtures During Nonelectrostatic and Electrostatic Powder Coating. J Food Process Eng (in press)
  • Sumonsiri N, Barringer SA. 2010. Ch 5 Food Industry Electrostatic Powder Coating. In: Electrostatics: Theory and Applications. Nova Science Publishers, Inc. Hauppauge NY. (in press)
  • Barringer SA and P Ratanatriwong. 2010. Rheometers. In: Heldman DR, ed. Encyclopedia of Agricultural, Food and Biological Engineering. New York: Marcel Dekker, Inc.
  • Huang Y, Barringer SA. 2010. Alkylpyrazines and Other Volatiles in Cocoa Liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS). J Food Sci 75(1):C121-C127.
  • Antoniewski M, Barringer SA. 2010. Meat shelf-life and extension using collagen/gelatin coatings: a review. Crit Reviews Food Sci Nutr 50(7):644-653.
  • Barringer SA, Alvarez V. 2010. Sal en Papas Fritas y Totopos: Salt on Potato Chips and Tortilla Chips. Industria Alimentaria. Alfa Editores Mexico. Marzo/Abril: 43-46.
  • Xu Y, Barringer SA. 2010. Comparison of tomatillo and tomato volatile compounds in the headspace by Selected Ion Flow Tube Mass Spectrometry (SIFT-MS). J Fd Sci 75(3):C268 - C273.
  • Xu Y, Barringer SA. 2010. Comparison of volatile release in tomatillo and different varieties of tomato during chewing. J Fd Sci 75(4):C352-C358.
  • Hansanugrum A, Barringer SA. 2010. The Effect of Milk on the Deodorization of Malodorous Breath after Garlic Ingestion. J Food Sci 75(6): C549-C558
  • Sumonsiri N, S Barringer. 2010. Effect Of Powder And Target Properties On Wrap Around Effect During Coating. J Food Sci 75(8): E537-E543.
  • Azcarate C, S Barringer. 2010. Effect of Enzyme Activity and Frozen Storage on Jalapeno Pepper Volatiles by Selected Ion Flow Tube - Mass Spectrometry. J Food Sci. 75(9):C710-C721.
  • Somboonvechakarn C, Barringer SA. 2011. Effect of Particle Density and Composition on Mixtures During Nonelectrostatic and Electrostatic Powder Coating. J Food Proc Eng (in press)
  • Gorty A, Barringer SA. 2011 Electrohydrodynamic Spraying of Chocolate. Submitted 091809 to J Food Process Pres (in press)
  • Huang Y, S Barringer. 2011 Monitoring of Cocoa Volatiles Produced during Roasting by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS). J Food Sci. (in press)
  • Ozcan G, S Barringer. 2011 Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level and in Different Cultivars. Journal of Food Science (in press)
  • Huang Y, S Barringer. 2010. Real-time Monitoring of Cocoa Volatile Compounds Produced during Roasting. IFT Annual Meeting 188-04
  • Lin Y-H, S Barringer. 2010. The effects of sugar and milk solids on chocolate flavor during conching. IFT Annual Meeting 188-19
  • Azcarate C, S Barringer. 2010. Effect of freezing and blanching on lipoxygenase-derived volatile compound generation in Jalapeno pepper using SIFT-MS. IFT Annual Meeting 070-06
  • Sumonsiri N, S Barringer. 2010. Effect of Powder Properties on Wrap Around Effect in Nonelectrostatic and Electrostatic Coating. IFT Annual Meeting 230-12
  • Ozcan G, S Barringer. 2010. Changes in Strawberry Volatiles in Mouthspace and Nosespace During Eating and Headspace with and Without Enzyme Activity. IFT Annual Meeting 188-01
  • Scotland S, S Barringer, 2010. Enhancing the Aroma of Apple Juice Based on the Effects of Enzymatic Browning on Aroma. IFT Annual Meeting 188-09


Progress 01/01/09 to 12/31/09

Outputs
OUTPUTS: 2 MS students graduated, 1 PhD student graduated, 4 peer reviewed publications, 7 peer reviewed abstracts, research presentations at Heinz Inc., the Ohio Dominican University, Institute of Food Technologists and Naresuan University. PARTICIPANTS: The following graduate students were trained: Prawira M, Xu Y, Hansanugrum A, Huang Y, Gorty A, Scotland S, Ozcan G, Azcarate C, Sumonsiri N, Lin Y-H, Bowman T, Marthina K Collaborations were with the following individuals: S Suwansri, P Tanasukarn, Bircan C, O Sipahioglu, U Ulken, R Pehlivan, Langford V, C Reed, D Milligan, M McEwan, J Harper, Bircan C, Ulken U, Pehlivan R, Ratanatriwong P The following visiting scholar was trained: Ren Y Companies worked with: SYFT Inc, Heinz, Terronics, Cargill TARGET AUDIENCES: Target audience is the food industry. A secondary target audience is the population in general to increase their understanding of science. Presentations as well as informal conversations are used to convery the information to members of the industry and answer their questions. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
The effect of the conching time and the quantity of sucrose, lecithin, cocoa butter and whole milk powder on consumer preference of milk chocolate was determined. Longer conching time produced significantly smoother chocolate with smaller particle size. The longest conche times had the smallest particle size and were the most mouthcoating. The longer conche times were preferred. Panelists preferred higher sucrose levels, and increasing sucrose decreased bitterness and increased chocolate flavor. Increasing lecithin increased smoothness, but less lecithin was preferred, possibly due to off-flavors at high levels of lecithin. Increasing cocoa butter yielded softer chocolate but did not affect bitterness. Panelists preferred 10% over higher levels of cocoa butter. More milk powder produced smoother chocolate with more caramel flavor and was preferred. Lipid-related volatiles were measured in real time after the blending of tomatoes, using selected ion flow tube mass spectrometry (SIFT-MS). The volatiles in the headspace of the tomatoes, other than hexanal, increased with increasing temperature. The concentration of hexanal in the headspace increased from 4 to 23 C, but decreased at 37 C. The activity of hexanal-specific hydroperoxide lyase decreases at 37C. Moreover, precursors of hexanal may go through alternative pathways to form trans-2-heptenal and trans-2-octenal. The increase in concentration in the headspace for most volatiles can be explained by the increase in volatility, except for trans-2-heptenal, trans-2-octenal, and trans-2-pentenal. These three volatiles appear to be generated at a much higher rate at 37 C due to the dominance of alternate pathways at this temperature. Temperature did not affect the time to peak level for most volatiles, except the time for hexanal was shorter with increasing temperature. A temperature dependent lipoxygenase pathway was postulated. In electrostatic coating of seasoned fried banana chips, four seasonings including barbeque, sour cream and onion, salt and paprika were preferred with the optimum coating amounts of 6, 8, 2 and 8%, respectively. For all seasonings except salt, electrostatically coated banana chip seasonings were significantly preferred, were more evenly coated and had higher flavour intensity than non-electrostatically coated samples. Electrostatic coating significantly improved the coating efficiency and reduced dust by 61% and 54%, respectively. Salt had the highest improvement followed by sour cream and onion and barbeque. Thus, electrostatic coating produced seasoned fried banana chips with better quality and reduced production cost.

Publications

  • Ratanatriwong P, S Suwansri, Barringer SA, P Tanasukarn. 2009. Effect of electrostatic coating on consumer acceptance and process efficiency of seasoned coated snacks. Asian J Fd Agro-Industry 2(01), 51-64.
  • Ren Y, Barringer SA. 2009. Adhesion of Sugar and Oil Solutions. J Fd Process Preserv 33: 427-435.
  • Prawira M, Barringer SA. 2009. Effects of Conching Time and Ingredients on Preference of Milk Chocolate. J Fd Process Preserv 33:571-589.
  • Xu Y, Barringer SA. 2009. Effect of temperature on lipid-related volatile production in tomato puree. J Agric Food Chem 57(19):9108-13.
  • Bircan C, S Barringer, O Sipahioglu, U Ulken, R Pehlivan. 2009. Levels of aflatoxin in dried figs under conditions of high temperature and drought. IFT Annual Meeting 060-08.
  • Bircan C, S Barringer, U Ulken, R Pehlivan. 2009. Incidence and type of aflatoxin in dried fig, hazelnut, pistachio, peanut and paprika. IFT Annual Meeting 060-46.
  • Hansanugrum A, S Barringer. 2009. Effect of foods on deodorizing the bad breath odor after ingestion of garlic. IFT Annual Meeting 057-61
  • Xu Y, S Barringer. 2009. Real-time analysis of tomato volatile release in the headspace, mouth and nose using selected ion flow tube mass spectrometry. IFT Annual Meeting 057-53.
  • Huang Y, S Barringer. 2009. The destruction and formation of alkylpyrazines and other volatiles in cocoa alkalized before or after roasting. IFT Annual Meeting 057-57.
  • Langford V, C Reed, D Milligan, M McEwan, S Barringer, J Harper. 2009. Headspace analysis of Italian and New Zealand parmesan cheeses using selected ion flow tube mass spectroscopy (SIFT-MS). IFT Annual Meeting 200-09.
  • Gorty A, S Barringer. 2009. Electrohydrodynamic Spraying of Chocolate. Electrostatics Society of America Annual Meeting 10.1.


Progress 01/01/08 to 12/31/08

Outputs
OUTPUTS: 1 MS students graduated, 7 peer reviewed publications, 3 peer reviewed abstracts, 1 presentation on chocolate research at the University of Canterbury, New Zealand, 1 presentation on volatiles research to SYFT, Inc. 1 interview on processing methods for a teaching video, 5 presentations on the science of chocolate to student groups, 1 radio interview on chocolate flavor, 1 newspaper article on chocolate flavor. Numerous experiments were executed to produce a deeper understanding of coating and its effect on quality. PARTICIPANTS: The following graduate students were trained: Abu-Ali J, Xu Y, Prawira M, Buck V, Somboonvechakarn C, Gorty A, Huang Y Collaborations were established with the following individuals: Bircan C, Ulken U, Pehlivan R. TARGET AUDIENCES: Target audience is the food industry. A secondary target audience is the population in general to increase their understanding of science. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Electrohydrodynamic spraying can be a better method for applying liquids to a surface. Soybean oil is applied to pans before baking so that the food does not stick. Electrohydrodynamic spraying applies the oil more evenly, so there is less burning and sticking. This creates a better appearance and less clean up. It also applies less total oil to the surface, saving money and less fat to the food item. We studied the relationship between voltage, flow rate, emulsifier content, apparent viscosity, conductivity and surface tension and both coating reproducibility and efficiency to optimize the process. One of the processing steps in chocolate manufacture is conching, which improves the texture and flavor. The effect of conching time and the quantity of sucrose, lecithin, cocoa butter and whole milk powder on consumer preference for milk chocolate was determined, so that better tasting chocolate can be produced. Powder coating is a process to apply powders, such as color, flavor and vitamins, to foods. Electrostatic powder coating improves coating efficiency and evenness, but is known to be affected by humidity. The effect of relative humidity on targeting loss, coating loss, transportation loss, and overall coating efficiency were determined. It was found that electrostatic coating is an efficient process up to 80% humidity, at which point it no longer shows advantages over nonelectrostatic coating.

Publications

  • Bircan C, Barringer SA, Ulken U, Pehlivan R. 2008. Increased Aflatoxin Contamination of Dried Figs in a Drought Year. Food Add Contam 25(11): 1400-1408.
  • Somboonvechakarn C, S Barringer. 2008. Factors affecting transfer efficiency and separation of mixtures during nonelectrostatic and electrostatic coating. IFT Annual Meeting 08-A-1479-IFT.
  • Gorty A, S Barringer. 2008. Electrostatic Spraying of Chocolate. IFT Annual Meeting 08-A-1791-IFT.
  • Huang Y, S Barringer. 2008. Adhesion of food powders with nonelectrostatic and electrostatic coating. IFT Annual Meeting 08-A-1526-IFT
  • Abu-Ali J, Barringer SA. 2008. Optimization of Liquid Electrostatic Coating. J Electrostat 66:184-189.
  • Bircan C, Barringer SA, Ulken U, Pehlivan R. 2008. Aflatoxin Levels In Dried Figs, Nuts and Paprika For Export From Turkey. Int. J. Food Sci. Tech 43:1492-1498.
  • Xu Y, Barringer SA. 2008. The effect of relative humidity on coating efficiency in nonelectrostatic and electrostatic coating. J Fd Sci 73(6): E297-E303.
  • Barringer SA. 2008. The lazy professor's guide to grading: how to increase student learning while decreasing professor homework. J Fd Sci Educ 7: 47-53.
  • Prawira M, Barringer SA. 2008. Effects of Processing and Ingredients on Milk Chocolate Quality. Fd Fd Ingred J 213(8):737-749.
  • Buck V, Barringer SA. 2008. Comparison of Hexane and Petroleum Ether to Measure Surface Oil Content. Journal of AOAC International 90(6): 1729-1730.


Progress 01/01/07 to 12/31/07

Outputs
OUTPUTS: 1 Book of Proceedings 4 MS students graduated 7 peer reviewed publications 4 peer reviewed abstracts 1 unreviewed abstract 1 presentation on Improving Teaching to a group of faculty 3 presentations on the science of chocolate to student groups Numerous experiments were executed to produce a deeper understanding of coating and its effect on quality. PARTICIPANTS: Principle Investigator: Sheryl Barringer Other individuals: Shantanu Yousuf Marie Antoniewski Vinodini Buck Chanun Somboonvechakarn Yang Huang Yichi Xu Anisha Gorty Collaborators: Lynn Knipe, Henry Zerby Training of Graduate students: Shantanu Yousuf Marie Antoniewski Vinodini Buck Chanun Somboonvechakarn Yang Huang Yichi Xu Anisha Gorty Michelle Prawira Cindy Black Training of visiting scholars: Yamei Ren Training of Undergraduate students: Sandra Zurbrugg TARGET AUDIENCES: Target audience: Food industry

Impacts
Electrostatic powder coating increased the adhesion of most food powders onto most food targets. Some correlation was found between effectiveness of the process and resistivity or oil content of the target, resistivity of the powder, and particle size. At low relative humidities, electrostatic adhesion lasted for several weeks, long enough to be valuable. The rate of color and texture development in par-fried potato cylinders processed by deep fat frying, microwaving and baking was determined. Microwaving was faster than frying which was faster than baking. The addition of liquid smoke led to a significant increase in the rate of color production but had no statistically significant effect on texture. Nonelectrostatic transfer efficiency increased to a maximum before leveling-off with increasing particle size. Electrostatic transfer efficiency either decreased or increased then decreased with increasing particle size. Powders became more free flowing as particle size increased. Since transfer efficiency increases as powders become more free flowing, transfer efficiency increased with particle size for both nonelectrostatic and electrostatic coating. For electrostatic coating, the effect of charge decreases with increasing particle size. Transfer efficiency increased as particle size, density or charge increased or as air velocity decreased. Evenness increased as particle size or density decreased, as velocity increased, or as charge increased to a peak. Electrostatic coating produced higher transfer efficiency and evenness than nonelectrostatic coating. Improvement in transfer efficiency and evenness due to electrostatics increased as NaCl size, density, charge or air velocity decreased. Powder mixtures did not separate by size during coating but did separate by density and charge. Powders were coated nonelectrostatically and using negative and positive polarity corona electrostatically. There was no solution pH effect on transfer efficiency or adhesion for most powders. Negative and positive corona produced the same results for most powders, with no solution pH effect. All of the gelatin-coated fresh meat products showed a reduction in purge by acting as a barrier to water loss. There was a reduction in color deterioration by acting as a barrier to oxygen. No change in lipid oxidation was seen with any of the gelatin-coated meat products. Sensory analysis of beef tenderloins confirmed that color deterioration was reduced, and flavor was not affected by application of a gelatin coat. Chips with high surface oil had the highest adhesion of salt. Decreasing chip temperature decreased surface oil and adhesion. Increasing time between frying and coating reduced adhesion for low surface oil chips, but did not affect high and no surface oil chips. Changing oil composition did not affect adhesion. Increasing salt size decreased adhesion. For high and low surface oil chips electrostatic coating did not change adhesion of small size crystals but decreased adhesion of large salts. For no surface oil content chips electrostatic coating improved adhesion for small salt sizes but did not affect adhesion of large crystals.

Publications

  • Crowley JM, S Barringer, R Sundararajan, Eds. 2007. Proceedings of the ESA Annual meeting 2007. Cambria CA: Laplacian Press. 272p.
  • Halim F and Barringer SA 2007. Electrostatic adhesion in food. J Electrostat 65(3):168-173.
  • Abu-Ali JM, Barringer SA. 2007. Color and texture development of potato cylinders with liquid smoke during baking, frying and microwaving. J Food Process Pres 31:334-344.
  • Ratanatriwong P and Barringer SA 2007. Effect of powder particle size on electrostatic and nonelectrostatic powder coating. J Electrostat 65:704-708.
  • Yousuf S, Barringer SA. 2007. Modeling nonelectrostatic and electrostatic powder coating. J Food Eng 83: 550-561.
  • Setyo D, Barringer SA. 2007. Effect of Hydrogen Ion Concentration and Electrostatic Polarity on Food Powder Coating Transfer Efficiency and Adhesion. J Food Sci 72(6): E356-E361.
  • Antoniewski M, Barringer SA, Knipe L, Zerby H. 2007. The effect of a gelatin coating on the shelf life of fresh meats. J Food Sci 72(6): E382-E387.
  • Buck V, Barringer SA. 2007. Factors dominating adhesion of NaCl onto potato chips. J Food Sci 72(8): E435-E441.
  • Ratanatriwong P, S. Suwansri, S Barringer. 2007. The effect of particle size and electrostatic coating on flavor enhancement, preference and coating efficiency of seasoning coated snacks. IFT Annual Meeting 185-05.
  • Xu Y, S Barringer. 2007. The effect of relative humidity on food powder properties and corona electrostatic coating in a conveyor belt system. IFT Annual Meeting 008-33.
  • Gorty, A, S Barringer. 2007. Effect of Relative Humidity on Electrostatic and Nonelectrostatic Powder Coating using the tumble drum method. IFT Annual Meeting 008-04.
  • Buck V, S Barringer. 2007. Factors dominating adhesion of salt onto potato chips. IFT Annual Meeting 008-17.
  • Xu Y, S Barringer. 2007. The effect of relative humidity on food powder properties and corona electrostatic coating. Electrostatics society of America Annual Meeting A2 20-29.


Progress 01/01/06 to 12/31/06

Outputs
French fries were coated with smoke extract or glucose and mozzarella cheese slices with sodium erythorbate or cellulose with natamyacin at 0kV and -25kV. For the first three samples, transfer efficiency was higher for electrostatically coated products. When the same amount of powder on each sample was compared, electrostatically coated samples showed a greater color development and less mold growth than nonelectrostatically coated samples. This improvement in color and shelf life could be explained by improvement in coating evenness due to the charging of the powder. The smaller the size of the powder, the greater the charge to mass ratio and final color development. Electrostatic and nonelectrostatic coating were compared to determine the improvement between corona and triboelectric charging systems. Electrostatics improved transfer efficiency up to 27%, adhesion up to 40% and reduced dust up to 99% over nonelectrostatic coating. Particle size and composition significantly affected the improvement produced by each charging method. As particle size increased, nonelectrostatic transfer efficiency and adhesion increased, while dust decreased. Electrostatic transfer efficiency increased and leveled off and adhesion and dust decreased with increasing particle size. Generally, corona transfer efficiency, adhesion and dust reduction was the highest, followed by Teflon triboelectric, nylon triboelectric and nonelectrostatic coating. A range of food powders were coated onto different kinds of food samples electrostatically and nonelectrostatically to determine under what circumstances electrostatic adhesion is significant. Electrostatic powder coating increased the adhesion of most food powders onto most food targets. Some correlation was found between effectiveness of the process and resistivity or oil content of the target, resistivity of the powder, and particle size. At low relative humidities, electrostatic adhesion lasted for several weeks, long enough to be valuable. The rate of color and texture development in par-fried French fries coated with liquid smoke and thermally processed was determined. Liquid smoke increased the rate of browning in French fries. Browning followed pseudo zero-order kinetics, with the a value, browning index and total change in color (E) showing the best fit. When liquid smoke was added in high concentrations the reaction rate did not increase as more liquid smoke was added because the carbonyls were no longer limiting the rate of Maillard browning. The rate of color development in French fries was also affected by the thermal processing method. Frying developed color at the fastest rate, followed by microwaving and baking. Although liquid smoke increased the rate of color development in French fries, it did not affect French fry texture. Through sensory testing, it was determined that liquid smoke can be used to improve the color of microwaveable French fries without affecting French fry flavor or texture.

Impacts
Electrostatic coating can be used to increase the transfer efficiency of powder coating, which can save money for the food industry. When the same amount of powder on each sample is compared, electrostatically coated samples show a greater color development or less mold growth than nonelectrostatically coated samples, indicating that the functionality of the powder is also improved by electrostatic coating. This improvement in color and shelf life is cause by improvement in coating evenness due to the charging of the powder. Comparing different kinds of charging methods, corona transfer efficiency, adhesion and dust reduction was the highest, followed by Teflon triboelectric, nylon triboelectric and nonelectrostatic coating. Ectrostatic adhesion can last for several weeks, indicating that electrostatic adhesion is a significant part of the adhesion forces, and lasts long enough to be valuable. Liquid smoke can be used to improve the color of microwaveable French fries without affecting French fry flavor or texture.

Publications

  • Reyes C, Barringer SA, Uchummal-Chemminian R, Kaletunc G. 2006. Thermal conductivity models for porous baked foods. J Food Process Pres 30(4): 381-392.
  • Yost M, Abu-Ali JM, Barringer SA. 2006. Kinetics of Potato Color and Texture Development during Baking, Frying, and Microwaving with the Addition of Liquid Smoke. J Food Sci 71(9):E364-E369.
  • Johnson D. 2006. The influence of food physical properties on transfer efficiency and adhesion in a tumble drum process. MS thesis.
  • Cokro Setyo D. 2006. Effect of pH and electrostatic polarity on food powder coating transfer efficiency and adhesion. MS thesis.
  • Yousuf S. 2006. Modeling nonelectrostatic and electrostatic powder coating. MS thesis.
  • Barringer SA 2006. Ch 169 Coating Snack Foods. In: Hui YH, ed. Handbook of Food Science, Technology and Engineering. Vol 4: Food Engineering and food processing. New York: CRC Press. p169-1 to 169-9.
  • Antoniewski M, S Barringer, L Knipe, H Zerby. 2006. Effect of hydrolyzed gelatin coating on the shelf-life of fresh meats. IFT Annual Meeting 039I-13.
  • Buck V, S Barringer. 2006. Factors dominating adhesion of salt onto potato chips. IFT Annual Meeting 078E-20.
  • Xu Y, S Barringer. 2006. The influence of relative humidity on corona electrostatic coating. IFT Annual Meeting 078E-21.
  • Rao S and Barringer SA 2006. Calcification of diced tomatoes by liquid dipping versus electrostatic powder coating. J Food Process Pres 30(1): 71-78.
  • Das DJ and Barringer SA. 2006. Potassium hydroxide replacement for lye (sodium hydroxide) in tomato peeling. J Food Process Pres 30(1): 15-19.
  • Barringer SA and Bircan C. 2006. Use of the dielectric properties to detect protein denaturation. In Advances in Microwave and Radio Frequency Processing. Report from the 8th International Ampere Conference on Microwave and High Frequency Heating. M. Willert-Porada, Ed. Springer New York 107-118.
  • Amefia A, Abu-Ali JM and Barringer SA. 2006. Improved functionality of food additives with electrostatic coating. Innov Food Sci Emerg Technol 7(3): 176-181.
  • Ratanatriwong P, S Barringer, P. Tanasukarn, S. Suwansri. 2006. Development of seasoned fried banana chip coated by electrostatic powder coating. IFT Annual Meeting 020I-14.
  • Yousuf S, S Barringer. 2006. Modeling nonelectrostatic and electrostatic coating for an aerodynamically fed food coating machine. IFT Annual Meeting 078E-22.
  • Setyo D, SA Barringer. 2006. Effect of pH and polarity on the electrostatic coating of food powders. Electrostatics Society of America Annual Meeting p337.
  • Mayr MB, Barringer SA. 2006. Corona compared with triboelectric charging for electrostatic powder coating. J Food Sci 71(4): E171-177.


Progress 01/01/05 to 12/31/05

Outputs
Previous studies on electrostatic coating of food powders using negative corona have showed benefits such as an increase in coating deposition and a more even coating. However, no work has been done on the advantages of positive corona. Thus, this study was aimed to determine whether positive or negative corona produced better coating for different food powders. Twenty-three powders were coated onto 5 aluminum strips using an electrostatic powder applicator. Transfer efficiency (TE), adhesion and dustiness were measured and correlated to particle size, flowability and tribocharging value. The polarity of the tribocharging value for each powder determined whether positive or negative corona produced the higher TE. For most proteins, positive corona produced higher TE than negative corona since proteins tribocharge positive. Most carbohydrates tribocharge negative, thus negative corona produced higher TE than positive corona. Salts had relatively small tribocharge values, thus there was no difference between TE of positive and negative corona. No significant difference was observed between positive and negative corona for adhesion and dustiness though electrostatic coating produced higher TE and adhesion and less dust than nonelectrostatic coating. Powdered sodium erythorbate (SE) and a 3:1 mixture of glucono-delta-lactone and sodium erythorbate (GDL:SE) were coated electrostatically onto the surface of meats to extend the shelf life. The total number of microorganisms after refrigerated storage was reduced an average of 2 logs, with little difference by type of powder. Coliforms, mesophiles and psychrotrophs showed equivalent reductions. The color, as measured by the a value, was better for the treated samples than the control. GDL:SE samples were redder than SE. Electrostatic coating produced better results than nonelectrostatic coating due to the increased transfer efficiency of the process. Electrostatic coating also reduced the dust that is produced when powder is coated nonelectrostatically.

Impacts
When electrostatic coating is used, positive polarity produces better results for proteins than negative polarity. THis is important to companies that use this technology because most of them use negative polarity. Switching to positive polarity, for some foods, will improve the efficiency of the process. The improved efficiency and functionality when electrostatic coating is used, is being used by companies to improve the efficiency of food processing.

Publications

  • Reyes C, Barringer SA. 2005. Evenness of seasoning measured by image analysis, colorimetry and sensory evaluation. J Food Process Pres 29(5): 369-377.
  • Xu, Y. 2005. The cause of molasses gelling
  • Sumawi H. 2005. Positive vs. negative electrostatic coating using food powders
  • Amefia A. 2005. Improved functionality of food additives with electrostatic coating
  • Mayr M. 2005. Corona vs triboelectric charging for electrostatic powder coating
  • Bebko M. 2005. Kinetics of potato color and texture development during baking, frying, and microwaving with the addition of liquid smoke
  • Abu-Ali J, Barringer SA. 2005. Method for electrostatic atomization of emulsions in an EHD system. J Electrostat 63(5): 361-369.
  • Sumawi H, Barringer SA. 2005. Positive vs. negative electrostatic coating using food powders. J Electrostat 63(6-10): 815-821.
  • Barringer SA, Abu-Ali J, Chung H-J. 2005. Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat. Innov Food Sci Emerg Technol 6(2): 189-193.
  • Rao S and Barringer SA 2005. Timing of calcium treatment on resistance of raw and canned diced tomatoes to mechanical abuse. J Food Process Pres 29(1):1-7.
  • Xu Y, Barringer SA and Alvarez V. 2005. Cause and prevention of cane molasses gelling. J Food Sci 70(8): C461-464.


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

Outputs
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. 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.

Impacts
Companies who use electrostatic coating in a tumble drum system, will have a better understanding of how to change the powders they use, to produce more efficient coating.

Publications

  • 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.
  • Sipahioglu O, Bircan C, Barringer SA. 2004. Use of dielectric properties to determine starch gelatinization. Italian Food Bev Technol 37:17-20.


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

Outputs
Popcorn was oiled and coated in a tumble drum non-electrostatically and electrostatically with sugar, cornstarch, salt, cellulose, maltodextrin, all-purpose flour, whole-wheat flour or soy flour. Particle size, density, flowability and chargeability were correlated to transfer efficiency using regression analysis. Of the various methods to measure chargeability, charge to mass was the most significant. For non-electrostatic coating, small, dense, free-flowing powders were most efficient. Small, free-flowing highly charging powders were most efficient for electrostatic coating. Percent improvement was the highest for the least efficient powders. The greatest benefit with electrostatic coating was for low density, cohesive, highly charging powders with no effect of size.

Impacts
Companies who use electrostatic coating in a tumble drum system, will have a better understanding of how to change the powders they use, to produce more efficient coating.

Publications

  • 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.
  • 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 Jenikes 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 68(8): 2512-2515.


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

Outputs
Barbeque, sour cream and onion, salt and vinegar, nacho cheese and salsa seasonings were applied to potato chips at 0 and 25 kV. Sensory evaluation determined that electrostatically coated chips had better coating uniformity and were significantly preferred to nonelectrostatically coated samples. Electrostatic coating was also more even as measured by colorimetry. Particle size and evenness of coating did not significantly affect perceived flavor intensity. Electrostatic coating significantly increased transfer efficiency and decreased dust over nonelectrostatic coating. Particle size and flowability can be used to predict transfer efficiency and dustiness. Chargeability was also important for electrostatic transfer efficiency. Particle size was the most important factor overall.

Impacts
Reduce costs for snack food manufacturers across the country by using electrostatic coating to improve evenness, decrease waste and decrease dust.

Publications

  • 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 color in processed tomato products by African-American, Latino and Prototypical consumers. J Food Quality 25(6): 487-498.
  • 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.
  • Elayedath S, Barringer SA. 2002. Electrostatic powder coating of shredded cheese with antimycotic and anticaking agents. Innov Food Sci Emerg Technol 3(4): 385-390.
  • Bircan C, Barringer SA. 2002. Use of dielectric properties to detect egg protein denaturation. J Microwave Power EE 37(2): 89-96.
  • Barringer SA. 2002. Effect of growing conditions, processing and storage on the quality of tomato products. Foods and Food Ingredients Journal of Japan 204:30-36.
  • Sipahioglu O, Barringer SA. 2003. Modeling the Dielectric Properties of Vegetables and Fruits as a Function of Temperature and Composition. J Food Sci 68(1):
  • 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
  • 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.


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

Outputs
Corn starch, maltodextrin, powdered sugar, cellulose, soy flour, corn flour, wheat flour, cocoa, nonfat dry milk and salt were coated at 0, 19, and 25 kV. Particle size, powder charge, density, and flow characteristics (flow index, cohesiveness, angle of repose, Hausner ratio) were correlated to coating efficiency and dustiness. Non-electrostatic coating efficiency improved with large particle size, small powder charge, and low cohesiveness. Electrostatic coating efficiency at 25 kV improved with small particle size, low flow index, and high particle density. Dustiness decreased with large particle size-particle density interaction, high flow index, and low cohesiveness. Electrostatics improved coating efficiency 68 percent and decreased dustiness 65 percent (excluding largest salt).

Impacts
Electrostatic coating has been shown to reduce costs and dustiness. This saves money, decreases clean up and increases worker safety.

Publications

  • Goodman, C. Susan Fawcett and Barringer, S. A. 2001. Flavor, viscosity, and color analyses of hot and cold break tomato juices. Journal of Food Science in press.
  • Apaiah, R. K. and Barringer, S. A. 2001. Quality loss during tomato paste production versus sauce storage. J. Food Process Pres 25(4): 237-250.
  • Tijskens L.M.M., Biekman E.S.A., Greiner R., Seyhan F., BARRINGER S. 2001. pH effects in foods: Development, Validation and Calibration of a fundamental Model. Model-IT Conference 9 - 13 December 2001 Palmerston North, New Zealand.
  • K. T. CLAYBON, S. A. Barringer. 2001. Consumer acceptability of color and viscosity of processed tomato products. Institute of Food Technologists Annual meeting Paper No. 30B-7
  • S. ELAYEDATH, S. A. Barringer. 2001. Electrostatic coating of shredded cheese with anticaking and antimycotic agents. Institute of Food Technologists Annual meeting Paper No. 15D-39
  • O. SIPAHIOGLU, S. A. Barringer. 2001. Characterization and modeling of dielectric properties of turkey meat. Institute of Food Technologists Annual meeting Paper No. 88C-18
  • Miller, M.J. and S.A. Barringer. 2001. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn. Journal of Food Science in press.
  • Tijskens L.M.M., Barringer S.A., Biekman E.S.A. 2001. Modelling the effect of pH on the colour degradation of blanched Broccoli. Innovative Food Science and Emerging Technologies Vol 2, (4) 315-322.
  • N. P. RICKS, S. A. Barringer. 2001. Determination of powder characteristics important for powder coating of foods. Institute of Food Technologists Annual meeting Paper No. 88C-29
  • S. A. Barringer, N. P. Ricks 2001. Determination of Powder Characteristics Important for Powder Electrostatics Society of America Annual Conference pp 62.
  • S.A. Barringer, C. BIRCAN. 2001. Use of the dielectric properties to detect protein denaturation. 8th International Conference on Microwave and High Frequency Heating Paper No. 78, p32.
  • N. P. RICKS, S. A. Barringer. 2001. Determination of Powder Characteristics Important for Electrostatic Powder Coating of Foods. Conference of Food Engineering Paper No. 78g.