Source: OHIO STATE UNIVERSITY submitted to
NOVEL FOOD PROCESSING TECHNOLOGIES
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
0189554
Grant No.
(N/A)
Project No.
OHO00190
Proposal No.
(N/A)
Multistate No.
(N/A)
Program Code
(N/A)
Project Start Date
Jul 1, 2001
Project End Date
Jun 30, 2006
Grant Year
(N/A)
Project Director
Zhang, Q. H.
Recipient Organization
OHIO STATE UNIVERSITY
1680 MADISON AVENUE
WOOSTER,OH 44691
Performing Department
FOOD SCIENCE AND TECHNOLOGY
Non Technical Summary
Food safety and quality are two conflict reasons for food processing and preservation. Safe foods usually mean over-cooked. Good quality indicates under-process or perishable. Novel food processing technologies are needed to ensure food safety while enhancing food quality. The purpose of this project is to explore innovative means to control food born illness while extending the useful shelf life of food products.
Animal Health Component
(N/A)
Research Effort Categories
Basic
20%
Applied
40%
Developmental
40%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
4025010202020%
4027299202010%
4045010202010%
4047299202010%
5015010202020%
5017299202010%
7125010202020%
Knowledge Area
501 - New and Improved Food Processing Technologies; 712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins; 404 - Instrumentation and Control Systems; 402 - Engineering Systems and Equipment;

Subject Of Investigation
5010 - Food; 7299 - Research equipment and methods, general/other;

Field Of Science
2020 - Engineering;
Goals / Objectives
To develop novel food processing technologies that enhance food safety and improve food quality; To evaluate combinational processing methods and their effects on food product quality and shelf life stability; and To demonstrate technologies to the food industry and assist commercialize novel food processing technologies.
Project Methods
A broad base literature review will be conducted to review innovations in the following areas: a. Novel physical processes that deactivate microbial activities b. Novel physical processes that selectively alter enzyme activities c. Current practice of processing and areas of improvement d. Advanced sensor and automation technologies e. Advanced packaging materials and methods A selection of technologies will be further developed f. Kinetic studies g. Scale-up studies in laboratory and pilot plant scales h. Processing optimization i. Cost analysis of process operation The effects of a single processing method or a combination of multiple processing methods will be evaluated. j. Kinetic studies in microbiology, chemistry and physical properties of foods k. Determining end point for product safety l. Evaluate shelf life quality and microbial stability m. Evaluate consumer acceptability of new products Successful processing technologies will be demonstrated in pilot plant and production scale to facilitate commercial applications. n. Developing production scale equipment with industry o. Implement production equipment at demonstration site(s) p. Evaluate process efficacy in cost and benefits

Progress 07/01/01 to 06/30/06

Outputs
The objective of this hatch project is to develop novel food processing and packaging technologies, including pulsed electric field, high pressure processing and pulsed ohmic heating and ultraonic sealing. Majority of effort in this project focused on the development of pulsed electric field from laboratory concept to commercial operation for pasteurization of fruit-based juice products. Effects of pulse polarity and pulse delaying time on inactivation of E. coli O157:H7 inoculated into apple juice and skim milk samples were determined. There was no significant difference between mono and bipolar pulses on the inactivation of E. coli O157:H7 inoculated into apple juice. Bipolar polarity pulses resulted in significantly higher inactivation than mono-polar pulses to E. coli in skim milk. Among different pulse delaying times, 20 microseconds caused a significantly higher inactivation than the others in apple juice and skim milk. A model salad dressing formulated by Kraft Foods were processed by PEF treatment and PEF followed with mild heat treatment. While PEF treatment resulted in more than 7-logs of reduction to Lactobacillus plantarum, a very heat resistant spoilage bacterium, it only resulted in microbial shelf stability under refrigerated condition. PEF plus a mild heat, however, produced shelf stability at room temperature. This method may result in improved product quality and extended shelf life for salad dressing and similar products. Fuji applesauce and blueberry applesauce were processed with pulsed electric fields followed by high temperature short time pasteurization (PEF+HTST). The PEF+HTST processed apple sauces were aseptically packed and stored at 25C for sensory quality and 22C for microbial shelf life evaluations. Fuji applesauce maintained high sensory quality during the 470-day storage. The consumer acceptability of processed blueberry applesauce was relatively unchanged through the period of 580 days when those of the commercial benchmarks dropped. This research demonstrated that the PEF+HTST processing may produce high quality shelf stable applesauce products. Immunoglobulin G (IgG) is a protein that benefits consumers by providing stronger tolerance to microbial infections. IgG usually is added to foods such as dairy milk or soymilk to serve as functional foods. IgG is sensitive to heat. Traditional canning will destroy IgG. This study evaluated the effects of high pressure processing (HPP) on the activity of bovine IgG in soymilk. At equivalent levels for a 5-log reduction in E. coli, HPP caused 25% loss in IgG activity while heat caused no change. However, at equivalent levels for a 5-log reduction in natural flora in soymilk, HPP resulted in 65% and while heat 85% loss of IgG activity. Parallel to this hatch project, the project team of Zhang, Sastry and Yousef also conducted extramurally funded projects funded by Department of Defense, USDA, Ohio State Board of Regents, American Electric Power, US Army CORANET, IATA Spain, University of Lleida Spain, Battelle Memorial Institute, US Army CORANET, Food Science Australia, Rutgers University, NSF CAPPS Center and Alabama A&M University.

Impacts
Pulsed electric field (PEF) research conducted in this project and other extramurally funded projects demonstrated the commercial feasibility of this technology as a pasteurization process for high acid foods. In 2005, Genesis Juice Company licensed the patented PEF technology from Ohio State University and started commercial production of from organic juices that are pasteurized by PEF. When the PEF pasteurized products reach a small market sector in Eugene and Portland Oregon, PEF technology provides superior quality products to satisfy a consumer demand. The market size for PEF technology is expected to grow and expand into other food and non-food products.

Publications

  • Yeom HW, Zhang QH and Chism GW. 2002. Inactivation of pectin methyl esterase in orange juice by pulsed electric fields. Journal of Food Science 67:2154-2159.
  • Ayhan Z, Zhang QH and Min DB. 2002. Effects of pulsed electric field processing and storage on stability and quality of single strength orange juice. Journal of Food Protection, 65:1623-1627.
  • Min S, Reina L and Zhang QH. 2002. The effect of water activity on the inactivation of Enterobacter cloacae by pulsed electric field treatment. Journal of Food Processing and Preservation, 26:323-337.
  • Michalac S, Alvarez V, Ji T and Zhang QH. 2003. Inactivation of selected microorganisms and properties of pulsed electric field processed milk. Journal of Food Processing and Preservation. 27(2):137-151.
  • Evrendilek GA and Zhang QH. 2003. Effects of pH, temperature, and pre pulsed electric field treatment on pulsed electric field and heat inactivation of Escherichia coli O157:H7. Journal of Food Protection. 66(5):755-759.
  • Min S, Jin ZT, Min SK, Yeom H and Zhang QH. 2003. Commercial Scale Pulsed Electric Field Processing of Orange Juice. Journal of Food Science. 68(4):1265-1271.
  • Min S and Zhang QH. 2003. Effects of Commercial-scale pulsed electric field processing on the flavor and color of tomato juice. Journal of Food Science. 68(5): 1600-1606.
  • Li SQ, Zhang QH, Lee YZ, and Pham TV. 2003. Effects of pulsed electric fields and thermal processing on the stability of Bovine Immunoglobulin G (IgG) in enriched soymilk. Journal of Food Science. 68(4):1201-1207.
  • Min S, Jin ZT and Zhang QH. 2003. Effects of commercial scale pulsed electric field processing on the quality of tomato juice. Journal of Agricultural and Food Chemistry. 51(11):3338-3344.
  • Min S, Min SK and Zhang QH. 2003. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. Journal of Food Science. 68(6):1995-2001.
  • Ayhan Z and Zhang QH. 2003. Evaluation of heat seal quality of aseptic food containers by ultrasonic and optical microscopic imaging. Eur Food Res Technol, 217:365-368.
  • Li SQ, Zhang HQ, Jin TZ, Turek EJ, Lau MH. 2005. Elimination of Lactobacillus plantarum and achievement of shelf stable model salad dressing by pilot plant scale pulsed electric fields combined with mild heat. Innovative Food Science and Emerging Food Technologies. 6:125-133.
  • Evrendilik GA and Zhang QH. 2005. Effects of pulse polarity and pulse delay time on pulsed electric fields-induced pasteurization of E. coli O157:H7. J. Food Eng. 68:271-276.
  • Samaranayake CP, Sastry SK and Zhang HQ. 2005. Pulsed ohmic heating: a novel technique for minimization of electrochemical reaction during processing. J. Food Science, 70(8):E460-E465.
  • Li SQ, Zhang HQ, Balasubramaniam VM, Lee YZ, Bomser JA, Schwartz SJ and Dunne CP. 2006. Comparison of effects of high-pressure processing and heat treatment on immunoactivity of bovine milk Immunoglobulin G in enriched soymilk under equivalent microbial inactivation levels. J. Agric Food Chem. 54:739-746.


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

Outputs
Pulsed electric field (PEF) processing has been demonstrated to keep fresh quality of fruit and vegetable juices. A coorperative research agreement was reached between Ohio State University Research Foundation and Genesis Juice Company as the pilot plant scale PEF system, OSU-5C, was shipped to Genesis for evaluation of commercial feasibility of PEF processing organic juice products. Significant development in PEF technology was in the production of shelf stable particulate products, including salad dressing, apple sauce, and yogurt products. This will have significant impact in future foods. Research was conducted to compare three processing methods, heat, PEF and high pressure processing (HPP) and their effect in functional foods. PEF retains the highest functionality as compared to the other methods.

Impacts
Pulsed electric field technology processed foods will likely enter the market place with premium quality products or products with high nutritional or functional value. Ultrasonic sealing technology will reduce seal defects and inspection cost of the food industry.

Publications

  • Evrendilek GA., Zhang QH. and Richter ER. 2004. Application of Pulsed Electric Fields to Skim Milk inoculated with Staphylococcus aureus. Biosystems Engineering, 87(2):137-144.
  • Hermawan N., Evrendilek GA. and Zhang QH. 2004. Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis. Journal of Food Safety, 24(1):71-85.
  • Yang R, Li S and Zhang QH. 2004. Effects of pulsed electric fields on the activity of enzymes in aqueous solution. Journal of Food Science, 69(4):FCT241-FCT248.
  • Evrendilek GA, Yeom HW, Jin ZT and Zhang QH. 2004. Safety and quality evaluation of a yogurt-based drink processed by a pilot plant PEF system. Journal of Food Process Engineering 27(3):197-212.
  • Evrendilek GA, Li S, Dantzer WR and Zhang QH. 2004. Pulsed electric field processing beer: microbial, sensory and quality analysis. Journal of Food Science. 69(7):x1-x5.
  • Kuo CJ, Harper WJ, Courtney PD, Yousef AE and Zhang QH. 2004. Evaluation of PEF as a means of reducing the microbial load in high-solid, high-protein ulterfiltered WPC retentate. IFT Annual Meeting paper No. 17A-10. July, Las Vegas, NV.
  • Savitski A, Lodi A and Zhang QH. 2004. Prototype evaluation of ultrasonic sealing laminated foil pouches. IFT Annual Meeting paper No. 95-8. July, Las Vegas, NV.
  • Zhang QH, Savitski A, Sherman P, Boyd R and Gordon T. 2004. Implement ultrasonic sealing in MRE pouch production. IFT Annual Meeting paper No. 99B-28. July, Las Vegas, NV.
  • Jin ZT, Li SQ, Zhang QH, Dunne CP, Yang TCS and Gaines J. 2004. Development of shelf-stable high acid viscous foods with combination of pulsed electric field and mild heat treatments. IFT Annual Meeting paper No. 32-1. July, Las Vegas, NV.
  • Li SQ, Jin TZ, Kim M, Lodi A, Zhang QH and Dunne CP. 2004. Shelf stable high acid foods processed by pulsed electric field combined with mild heat. IFT Annual Meeting paper No. 32-4. July, Las Vegas, NV.
  • Li SQ, Jin TZ, Zhang QH, Turek EJ and Lau MH. 2004. Inactivation of Lactobacillus plantarum and extension of microbial stability of a model salad dressing using a pilot plant pulsed electric field system. IFT Annual Meeting paper No. 32-3. July, Las Vegas, NV.


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

Outputs
Major effort was on pulsed electric field, as a novel food preservation method. Several studies were conducted and progress made in the 2003 reporting period. A consumer study was conducted to evaluate the willingness to pay for a better quality product. Consumers are willing to pay 10% higher price to buy PEF processed orange juice, compared to the current premium commercial product of not-from-concentrate. Pilot plant processing and evaluation were conducted when pulsed electric field is combined with mild heating to produce shelf stable high acid products, such as apple sauce, salad dressing and yogurt drinks. Products produced by this combined PEF process were shelf stable at room temperature and received high scores in sensory evaluations. An ultrasonic sealing process was installed in a meals-ready-to-eat (MRE)producer. Pouches sealed with ultrasound have high seal integrity and are acceptable to customers.

Impacts
Pulsed electric field technology processed foods will likely enter the market place with premium quality products or products with high nutritional or functional value. Ultrasonic sealing technology will reduce seal defects and inspection cost of the food industry.

Publications

  • Michalac, S., Alvarez, V., Ji, T. and Zhang, Q.H. 2003. Inactivation of selected microorganisms and properties of pulsed electric field processed milk. Journal of Food Processing and Preservation. 27(2):137-151.
  • Evrendilek, G.A. and Zhang, Q.H. 2003. Effects of pH, temperature, and pre pulsed electric field treatment on pulsed electric field and heat inactivation of Escherichia coli O157:H7. Journal of Food Protection. 66(5):755-759.
  • Min, S. Jin, Z.T., Min, S.K., Yeom, H. and Zhang, QH. 2003. Commercial Scale Pulsed Electric Field Processing of Orange Juice. Journal of Food Science. 68(4):1265-1271.
  • Min, S. and Zhang, QH. 2003. Effects of Commercial-scale pulsed electric field processing on the flavor and color of tomato juice. Journal of Food Science. 68(5): 1600-1606.
  • Li, SQ., Zhang, QH, Lee, YZ, and Pham, TV. 2003. Effects of pulsed electric fields and thermal processing on the stability of Bovine Immunoglobulin G (IgG) in enriched soymilk. Journal of Food Science. 68(4):1201-1207.
  • Min, S, Jin, ZT and Zhang, QH. 2003. Effects of commercial scale pulsed electric field processing on the quality of tomato juice. Journal of Agricultural and Food Chemistry.51(11):3338-3344.
  • Min S, Min SK and Zhang QH. 2003. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. Journal of Food Science. 68(6):1995-2001.
  • Ayhan Z and Zhang QH. 2003. Evaluation of heat seal quality of aseptic food containers by ultrasonic and optical microscopic imaging. Eurpean Food Res Technol (2003)217:365-368.
  • Min S. 2003. Extending Shelf Life of Juices by Pulsed Electric Fields. Ph.D. Dissertation, The Ohio State University. Advisor, Zhang QH.
  • Li S. 2003. Pulsed Electric Field Processing of Functional Foods. Ph.D. Dissertation, The Ohio State University. Advisor, Zhang QH.


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

Outputs
Project focus in 2002 was on Pulsed Electric Field (PEF) Technology. Evaluations of PEF processing in procudtion scale, 500 to 200 L/h flow rate, were completed with orange juice and with tomato juice. PEF process may be scaled-up for industrial use. PEF processed juice possesses similar shelf life stability as thermally processed juice, but with significantly better and fresher quality. A PEF pilot plant was established at the Ohio State University. Additional processing equipment is being set up to compare PEF with Ultra High Temperature (UHT) sterilization.

Impacts
First commercial application of PEF technology is emerging. Pasteurization of juices with original quality will provide benefit to consumers.

Publications

  • Zhang, Q.H., Qiu, X. and Sharma, S.K. 2002. PEF process improves safety and quality of orange juice. Chapter 2, pp45-67. In: Advances in Agricultural Science and Technology, Volume 1. Advances in Bioprocess Engineering. Ed. X.H. Yang and J. Tang. World Scientific, New Jersey.
  • Yeom, H.W., McCann, K.T., Streaker, C.B. and Zhang, Q.H. 2002. Pulsed electric field processing of high acid liquid foods: A review. Volume 44, Chapter 1, Advances in Food and Nutrition Research. Academic Press Ltd, London, UK.
  • Yeom, H.W., Zhang, Q.H. and Chism, G.W. 2002. Inactivation of pectin methyl esterase in orange juice by pulsed electric fields. Journal of Food Science 67:2154-2159.
  • Ayhan, Z. Zhang, Q.H. and Min, D.B. 2002. Effects of pulsed electric field processing and storage on stability and quality of single strength orange juice. Journal of Food Protection, 65:1623-1627.
  • Min. S., Reina L. and Zhang, Q.H. 2002. The effect of water activity on the inactivation of Enterobacter cloacae by pulsed electric field treatment. Journal of Food Processing and Preservation, 26:323-337.


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

Outputs
This project aim at developing and evaluation of noval food processing technologies. During the reporting period, focus was on pulsed electric field (PEF) as a pasteurization process for fruit and vegetable juices. An economical study was initiated to compare the cost of PEF processing versus thermal pasteurization. With the production scale PEF system (OSU-6), the caculated cost for PEF pasteurization is 7 cents per liter while that for thermal pasteurization is 5 cents per liter. It is projected that future optimization and energy recovery will reduce the PEF processing cost down to 3 cents per liter.

Impacts
The fresh orange juice market is $200M in the State of Florida. PEF processing may enable the marketing of fresh-like orange juice nationwide. This represents a $2.5B market opportunity. Other juices such as apple cider and tomato juice present similar potential.

Publications

  • Ayhan, Z., Zhang, Q.H., Farahbakhsh, B. and Kneller, M. 2001. Inspection of Seal Integrity of Food Packages using Ultrasound and Pressure Differential Techniques. Applied Engineering in Agriculture, 17(2):179-192.
  • Zehra Ayhan, Chen-Ta Li, Matrid K. Ndife, Q. Howard Zhang. 2001. Serving size and gender effects on product (Lemonade) acceptance and just-right attribute ratings. Turkish Journal of Agriculture and Forestry. 25(3):157-168.
  • Zehra Ayhan, Charles B. Streaker and Q. Howard Zhang. 2001. Design, construction, and validation of a sanitary glove box packaging system for product shelf life studies. Journal of Food Processing and Preservation, 25(3): 183-196.
  • G. A. Evrendilek, W. R. Dantzer, C. B. Streaker and Q. H. Zhang. 2001. Shelf Life Evaluations of Liquid Foods Treated by Pilot Plant Pulsed Electric Field System. Journal of Food Process and Preservation. 25(4):283-297.
  • Li, Siquan and Zhang, Q. Howard. 2001. Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science & Nutrition, 41(6):451-464.
  • Hye Won Yeom, K.T. MacCann, Charles B. Strealer and Q. Howard Zhang. 2001. Pulsed electric field processing of high acid liquid foods: A review. Advances in Food & Nutrition Research. 44(1):1-32.
  • Barbosa-Canovas, G.V. and Zhang, Q.H. 2001. Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications. Technomic Publishing Co. Lancaster, PA.
  • Ruhlman, K.T., Jin, Z.T. and Zhang, Q.H. 2001. Study on physical properties of liquid foods for pulsed electric field treatment. Chapter 3 in Pulsed Electric Fields in Food Processing. Pp 45-56. Editors: G.V. Barbosa-Canovas and Q.H. Zhang. Technomic Publishing Co. Lancaster, PA.
  • Yeom, H.W. and Zhang, Q.H. 2001. Pulsed electric field inactivation of enzymes - A review. Chapter 4 in Pulsed Electric Fields in Food Processing. Pp 57-63. Editors: G.V. Barbosa-Canovas and Q.H. Zhang. Technomic Publishing Co. Lancaster, PA.
  • Castro, A.J., Swanson, B.G., Barbosa-Canovas, GV. And Zhang, Q.H. 2001. Pulsed electric field modification of milk alkaline phosphatase activity. Chapter 5 in Pulsed Electric Fields in Food Processing. Pp 65-83. Editors: G.V. Barbosa-Canovas and Q.H. Zhang. Technomic Publishing Co. Lancaster, PA.
  • Jin, Z.T., Su, Y., Tuhela, L., Zhang, Q.H., Sastry, S.K. and Yousef, A.E. 2001. Inactivation of Bacillus subtilus spores uging high voltage pulsed electric fields. Chapter 11 in Pulsed Electric Fields in Food Processing. Pp 167-182. Editors: G.V. Barbosa-Canovas and Q.H. Zhang. Technomic Publishing Co. Lancaster, PA.
  • Ruhlman, K.T., Jin, Z.T., Zhang, Q.H., Chism, G.W. and Harper W.J. 2001. The Reformulation of a cheese sauce and salsa to be processed using Pulsed Electric Fields. Chapter 14 in Pulsed Electric Fields in Food Processing. Pp 213-224. Editors: G.V. Barbosa-Canovas and Q.H. Zhang. Technomic Publishing Co. Lancaster, PA.
  • Q. H. Zhang, C.B. Streaker, Jr. and H.W. Yeom. 2001. Design, construction and evaluation of a sanitary pilot plant system (PEF). Chapter 8.7 in Engineering and Food for the 21st Century. Editor J. Welti-Chanes. CRC Publishing.
  • Zhang, Q.H., Qiu, X. and Sharma, S.K. 2001. PEF process improves safety and quality of orange juice. Chapter 2, pp45-67. In: Advances in Agricultural Engineering. Ed. X.H. Yang. In press. CRC Press, Inc.
  • Yeom, H.W., McCann, K.T., Streaker, C.B. and Zhang, Q.H. 2001. Pulsed electric field processing of high acid liquid foods: A review. Volume 44, Chapter 1, Advances in Food and Nutrition Research. Academic Press Ltd, London, UK.
  • Zhang; Qinghua Howard (Columbus, OH); Qiu; Xiangxlao (Ottawa, CA). 2001. High voltage pulse generator. US Patent 6,214,297, April 10, 2001.