Source: TEXAS A&M UNIVERSITY submitted to NRP
IMPROVING SAFETY OF COMPLEX FOOD ITEMS USING ELECTRON BEAM TECHNOLOGY
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
OTHER GRANTS
Reporting Frequency
Annual
Accession No.
0193326
Grant No.
2002-51110-01968
Cumulative Award Amt.
(N/A)
Proposal No.
2004-04836
Multistate No.
(N/A)
Project Start Date
Sep 15, 2002
Project End Date
Sep 14, 2007
Grant Year
2005
Program Code
[111.I]- (N/A)
Recipient Organization
TEXAS A&M UNIVERSITY
750 AGRONOMY RD STE 2701
COLLEGE STATION,TX 77843-0001
Performing Department
BIOLOGICAL & AGRICULTURAL ENGINEERING
Non Technical Summary
With almost 25% of food production after harvest in the United States lost due to damage caused by bacteria, mold, and contamination with spoilage microorganisms, it is imperative to investigate the applicability of promising alternative technologies that can be used to improve the safety of ready-to-eat and fresh agricultural products. The recent progress in the development of electron beam accelerators together with the increased number of illness associated with produce-associated food borne disease outbreaks in the last years, provide the incentive for the development of an efficient technique to ensure hygienic quality of food products, especially those to be consumed raw or undercooked, to protect consumer health. Yet, despite the advances in irradiation methods available, satisfactory irradiation of fresh produce requires strict process control to ensure that the dose delivered to all parts of the treated product falls within some specified range. Hence it is necessary to assess the ability of a given irradiation system to deliver the required dose to the products intended for treatment This project is aimed at the engineering, design, education, and dissemination of an alternative technology that will help ensure that the U.S. will have a safe and plentiful supply of fresh ruits and vegetables. This directly addresses one of the priority research areas established by CSREES on the impact of alternative food processing technologies on food safety.
Animal Health Component
55%
Research Effort Categories
Basic
45%
Applied
55%
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5015010202010%
5015010208010%
5015010302015%
5015010303010%
7121199202010%
7121499202010%
7126220302010%
7126220303010%
9035010202015%
Knowledge Area
501 - New and Improved Food Processing Technologies; 712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins; 903 - Communication, Education, and Information Delivery;

Subject Of Investigation
1499 - Vegetables, general/other; 1199 - Deciduous and small fruits, general/other; 6220 - Marketing, processing, and supply firms other than cooperatives; 5010 - Food;

Field Of Science
2020 - Engineering; 3020 - Education; 2080 - Mathematics and computer sciences; 3030 - Information and communication;
Goals / Objectives
The viability of pathogenic organisms on the surface and interior of fresh fruits and vegetables can be significantly reduced by electron beam irradiation. However, due to their complex configuration, it is critical to ensure that the dose delivered to all parts of the treated food product is uniform. The objectives of this proposal are to: (1) identify knowledge and research gaps and available resources to address current food safety problems; (2) develop protocols to provide the most uniform dose distribution in complex shaped fruits and vegetables without deteriorating the quality attributes of the products; (3) implement education and training of students, producers, industry as well as consumers; and (4) develop an evaluation method to analyze the effectiveness of the education and extension interventions.
Project Methods
The initiative proposed here requires a synergistic blend of expertise to address the research, education, and extension topics needed to make significant contributions in improving the safety of fresh and minimally processed imported and domestic fruits and vegetables, primarily in the development of safe and efficacious techniques to enhance or ensure microbiological safety and product quality. We will develop a dosimetry technique for surface and high-energy irradiation of fruits and vegetables in bulk or fresh-cut/sliced based on imaging processing and computer simulation. A database on effectiveness of electron beam irradiation treatments (surface and high energy) on microbial death of spoilage microorganisms, organoleptic and nutritional quality of irradiated food items will be developed. We will implement education and training of students, producers, industry as well as consumers by marketing and launching training modules and workshops. Findings will be disseminated at scientific meetings and other professional settings.

Progress 09/15/02 to 09/14/07

Outputs
OUTPUTS: Food Safety Engineering Research Summer Training Programs- June-August 2003-2005 Workshops: Castell-Perez, M.E. and Moreira, R.G. 2005. Safe Food - Can we Prevent Terrorist Attacks to our Food Supply? Discover Engineering High School Workshop. Castell-Perez, M.E. February 2004. Food Irradiation: Quality Issues. Nutrition and Food Science Educators Workshop, Texas A&M University. Castell-Perez, M.E. June 2003. Biological and Agricultural Engineering: Food Irradiation Four hour workshop as part of the FUSE Workshop (Furthering Underrepresented Groups in Science and Engineering). Symposium: Engineering Aspects of Food Irradiation sponsored by the Food Engineering and Non-Thermal Processes Divisions of the IFT (Institute of Food Technologists). IFT International Annual Meeting, New Orleans, 16-20 July 2005. Moderators: Moreira and Castell-Perez. Dissemination: Web tutorials, we-based simulator, and development of a graduate course. Extension Science-based presentations: educational programs prepared and implemented in service to consumer organizations, science educators, professional societies, and industry stakeholders. These presentations involved development of audio-visuals, handout materials, CDRom distribution, web-assisted learning or experiential learning activities derived from research-based principles and concepts, including quantitative data and qualitative findings PARTICIPANTS: PI: Dr. Rosana Moreira, Professor, Biological and Agricultural Engineering, Texas A&M University Co-PI: Dr. Elena Castell-Perez, Professor, Biological and Agricultural Engineering , Texas A&M University Co-PI: Dr. Andy Vestal, Associate Professor, Agricultural Education and Extension, Texas A&M University Dr. Yanbo Huang, Post-Doctoral Fellow, Biological and Agricultural Engineering , Texas A&M University Collaborators: Dr. Les Braby, Research Associate, Nuclear Engineering, Texas A&M University Dr. Luis Cisneros, Associate Professor, Horticulture, Texas A&M University Dr. Eric Riesch, Associate Professor, Prairie View A&M University Dr. F. Dainello, Professor, Horticultural Extension, Texas A&M University Graduate Students J. Kim, J. Han, M. Moreno, Oscar Rodriguez, Ramiro Rivadeneira, Carmen Gomes, Paulo Fortes Da Silva, Yanbo Huang TARGET AUDIENCES: Graduate students, African American and Hispanic undergraduate students, high-school science teachers, producers, extension agents, food scientists, international industries, academia, food industries.

Impacts
We developed a new methodology to calculate dose distribution in 3-D complex and non-homogeneous shaped foods using computer-based technology. Results revealed the success in the development and application of a method to build 3-D geometrical models of food products with image processing techniques based on CT scans. 3-D geometrical models strongly support effective Monte Carlo simulations for the accurate calculations of uniform dose distribution on non-homogenous food products. The use of phantoms (to represent a complex shaped food) helps calculate and validate dose distribution in complex shaped food products. Results demonstrated that a solid-state 3-D "apple" phantom helped to visually determine absorbed dose in the phantom vertical axis of symmetry throughout its periphery. The funding obtained by this grant (plus funding from the our department) allowed for the support of 10 graduate students and one post-doctoral fellow. These students were important components in producing the outputs and achieving the project outcomes and impacts.

Publications

  • Han,M. E. Castell-Perez and R. G. Moreira. 2007. The influence of electron beam irradiation of antimicrobial-coated LDPE/polyamide films on antimicrobial activity and film properties. LWT - In-press - Avaialable On-line.
  • Rivadeneira,R.; Kim, J., Huang, Y., Castell-Perez, M.E., and Moreira, R. 2007. A 3-D Dosimeter for Complex-Shaped Foods using Electron-Beam Irradiation.Transactions of ASABE. 50(5): 1751-1758.
  • Moreno, M., Castell-Perez, M.E., Gomes, C., Da Silva, P., Kim, J., and Moreira, R.G. 2007. Optimizing Electron Beam Irradiation of Tommy Atkins Mangoes (Mangifera indica L.). Journal of Food Process Engineering 31(2), 120-134.
  • Moreno, M., Castell-Perez, M.E., Gomes, C., Da Silva, P., Kim, J., and Moreira, R.G. 2007. Treatement of Cultivated Highbush Blueberries (Vaccinium corymbosum L.) with Electrom Beam Irradiation: Dosimetery and Product Quality. Journal of Food Process Engineering. In Press - Available On-Line.
  • Kim, J., Moreira, R. Huang, Y., and Castell-Perez, M.E. 2007. 3-D dose distributions for Optimum Radiation treatment Planning of Complex Foods. Journal of Food Engineering, 79, 312-321.
  • Huang, Y., Kim, J., Moreira, R., and Castell-Perez, E. 2007. A Web-Based Information System for MNCP Simulation of Irradiation of Complex-Shaped Foods. Applied Engineering in Agriculture. In press.
  • Gomes, C., Moreira, R., Castell-Perez, Kim, J., and Da Silva, P. 2007. Effects of Low-Dose Electron Beam Irradiation on Quality and Safety of Ready-to-Eat Spinach Leaves (Spinacea oleracea). Journal of Food Science. In press.
  • Kim, J., Moreira, R., and Castell-Perez. 2007. Validation of Irradiation of Broccoli with a 10 MeV Electron Beam Accelerator. Journal of Food Engineering. Submitted.
  • Brescia, G., Moreira, R.G., L. Braby and Castell-Perez, M.E. 2003. Monte Carlo simulation and dose distribution of low energy electron irradiation of an apple. Journal of Food Engineering 60(1): 31-39.
  • BOOK CHAPTERS. Castell-Perez, M.E. and Moreira, R.G. 2004. Decontamination Strategies. Chapter 25 In R.C. Beir, S.D. Pillai, T.D. Phillips, R.L. Ziprin (Eds.), Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions. Iowa State Press: A Blackwell Publishing Company, Ames, IA, 337-347.
  • Moreira, R.G. 2006. Food Irradiation using Electron beam Accelerators. Chapter 124 in Handbook of Food Science, technology and Engineering. Hui, Y. editor. Taylor and Francis group, Boca Raton, FL.
  • THESES. Kim, J. 2007. Dose Calculation Methodology for Radiation Treatment of Complex-Shaped Foods. PhD Dissertation, Department of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas, 77843-2117.
  • Han, J. 2006. Antimicrobial Packaging System for Optimization of Electron beam Irradiation of Fresh produce. PhD Dissertation, Food Science and Technology, Texas A&M University, College Station, Texas, 77843.
  • Moreno,M. 2005. Effect of E-beam Irradiation on Physical Quality of Fruits. M.S. in Biological and Agricultural Engineering.Texas A&M University, College Station, Texas, 77843-2117.
  • Rodriguez, O. 2005 Thesis Title: Kinetics of Microbial Destruction in Irradiated Fruits. M.S. in Biological and Agricultural Engineering.Texas A&M University, College Station, Texas, 77843-2117.
  • Ramiro Rivadeneira. 2004. M.S. in Biological and Agricultural Engineering. Thesis Title: A 3-D Dosimeter for Electron beam Applications. December 2004.
  • Giovanni Brescia. 2002. M.S. in Biological and Agricultural Engineering. Thesis Title: Low Energy Electron Irradiation of an Apple. December 2002.
  • ABSTRACTS. Kim, J., Huang, Y., Moreira, R.G. and Castell-Perez, E. 2007. Validation of irradiation treatment of broccoli with a 10MeV electron beam accelerator. IFT International Meeting, Chicago, Illinois, July
  • Kim, J., Huang, Y., Moreira, R.G. and Castell-Perez, E. 2007.Image-processing scheme to quantify color of irradiated fresh produce.IFT International Meeting, Chicago, Illinois, July.
  • Gomes, C., Silva, P., Castell-Perez, E. and Moreira, R.G. 2007. Quality of baby spinach (Spinacia oleracea L.) exposed to low-dose electron beam irradiation. IFT International Meeting, Chicago, Illinois, July.
  • Silva, P., Gomes, C., Chimbombi,E., Barros, F. Negi, S., Castell-Perez, E. and Moreira, R.G. 2007.Effects of low-dose electron beam irradiation and storage on quality of broccoli heads (Brassica oleracea Lvar Italica).IFT International Meeting, Chicago, Illinois, July.
  • Gomes, C, P. C. Da Silva, E. Castell-Perez, and R. G. Moreira. 2006. Quality of poultry meat parts treated by electron beam irradiation. IFT (Institute of Food Technologists) Annual Meeting, Orlando, July 24-28.
  • Kim, J., Y. Huang, R.G. Moreira, and M.E. Castell-Perez. 2006. Dose distributions in broccoli for accurate irradiation treatment planning. IFT (Institute of Food Technologists) Annual Meeting, Orlando, July 24-28.
  • Huang, J. Kim, R. G. Moreira, and M. E. Castell-Perez. 2006. A Web-Based Integrated System for Simulation of Particle Transport in Foods. IFT (Institute of Food Technologists) Annual Meeting, Orlando, July 24-28.
  • Han, M.E. Castell-Perez, and R.G. Moreira. 2006. Can Electron Beam Irradiation Enhance the Efficacy of Antimicrobial Films? IFT (Institute of Food Technologists) Annual Meeting, Orlando, July 24-28.
  • Rodriguez,O.; N. Ekpanyaskun, M. E. Castell-Perez, R. G. Moreira,and A. Castillo. 2005. Evaluation of surrogates for validation of electron beam irradiation treatments. IFT (Institute of Food Technologists) Annual Meeting, New Orleans, July 16-20.
  • Han,J.; M. E. Castell-Perez, and R. G. Moreira. 2005. Antimicrobial films as a potential technology to increase pathogen radiation sensitivity. IFT (Institute of Food Technologists) Annual Meeting, New Orleans, July 16-20.
  • O. Rodriguez, N. Ekpanyaskun, M. E. Castell-Perez, and R. G. Moreira. 2005. Effect of fruit maturity stage (sugar content) on efficacy of electron beam irradiation treatments. IFT (Institute of Food Technologists) Annual Meeting, New Orleans, July 16-20.
  • Rivadeneira, R.; J. Kim, R. G. Moreira, and M. E. Castell-Perez. 2005. A chemical dosimeter for optimization of electron beam irradiation of foods. IFT (Institute of Food Technologists) Annual Meeting, New Orleans, July 16-20.
  • Kim,J.; Y. Huang, R. G. Moreira, and M. E. Castell-Perez. 2005. 3-D dose distributions for optimum radiation treatment planning of complex foods.
  • Huang, Y., Jongsoon , K., Moreira, R.G. and Castell, E. 2005. 3D Geometric Modeling of Foods for Irradiation Simulation through Digital Image Processing. ASABE International Meeting, Tampa, FL, July 20-25.
  • Han, J., Gomes, C., Castell-Perez, M.E., Moreira, R.G. and da Silva, P. 2004. Effect of Electron Beam Irradiation on the Quality of Packaged Romaine Lettuce Hearts. IFT (Institute of Food Technologists) Annual Meeting, Las Vegas, July 12-16.
  • Kim, J., Moreira, R.G. and Castell-Perez, M.E. 2004. Dose distribution calculation in irradiated fresh produce using Monte Carlo simulation of electron transport. IFT (Institute of Food Technologists) Annual Meeting, Las Vegas, July 12-16.
  • Gomes, C., DA Silva, Chimbombi, E., Barros, F., Negi, S., Castell-Perez, E. and Moreira, R.G. 2007. Effects of low-dose electron beam irradiation and storage on quality of broccoli heads (Brassica oleracea Lvar Italica). LWT. Submitted.
  • Han, J.; Castell-Perez, E. and Moreira, R. 2007. Effect of Food Characteristics, Storage Conditions, and Electron Beam Irradiation on Active Agent Release from Polyamide-Coated LDPE Films. Journal of Food Science, in-press.
  • Rivadeneira, R., Moreira, R., Kim, J., and Castell-Perez, M.E. 2007. Dose Mapping of Complex-Shaped Foods using Electron-Beam Accelerators. Food Control. 18:1223-1234.
  • Kim, J., Rivadeneira, R.G., Castell-Perez, M.E. and Moreira, R.G. 2006. Development and validation of a methodology for dose calculation in electron beam irradiation of complex-shaped foods. Journal of Food Engineering, 74:359-369.
  • Han, J.; M. E. Castell-Perez and R. G. Moreira. 2006. The Influence of Electron Beam Irradiation on the Effectiveness of Trans-cinnamaldehyde Coated LDPE/ polyamide Films. Journal of Food Science, 71(5), E245-E251.
  • Kim, J.; Moreira, R.G.; Rivadeneira, R.; and Castell-Perez, M.E. 2005. Monte Carlo based Food Irradiation Simulator. J. Food Processing Engineering. 29 (1):72-88.
  • Moreira, R.G., Castell-Perez, M.E. and Kim, J. 2003. Dosimetry for Complex Shaped Foods. Conference of Food Engineering CoFE03, San Francisco, CA, November 18-21.
  • EXTENSION. Thompson, B. M., Schlielack, J. F., and Vestal, T. A. 2004. Seeing is believing: Effective components of a professional development training for county extension educators on an innovation perceived as risky. Journal of Food Science Education, 3(4)54-58.
  • Thompson, B., Phelan, K. C., Vestal, T. A., and Wingenbach, G. 2006. Family and consumer sciences teachers changes in knowledge and attitudes about food irradiation. Journal of Family and Consumer Sciences Education.24(2): 11-20.
  • Vestal, T. A., Dainello, F, Wingenbach, G., and Laminack, J. 2005. Experiential education employed to demystify food irradiation as a viable technology for food industry professionals. In Proceedings of American Society for Horticultural Science Annual Conference, Jul 19-21, 2005, Las Vegas, NV.
  • Vestal, T. A. 2005. Advances in food irradiation technology symposium: Consumer and producer education on electron beam irradiation. In Proceedings of Institute of Food Technologist Annual Meeting and Food Expo, Jul 16-20, 2005 New Orleans, LA.
  • Vestal, T. A. 2005. Food irradiation basics. In Proceedings of National Restaurant Association Annual Conference, May 20-24, 2005, Chicago, IL.
  • Vestal, T. A., Dainello, F., Thompson, B., Phelan, K, Denny, S., and Lavergne, C. 2004. The Is have it. Texas Agricultural Experiment Station, (3000 brochure produced, 1000 distributed to-date). Audiences gain basic food safety microbiological and physical sciences background for electron beam produce irradiation.
  • Vestal, T. A., Dainello, F., Phelan, K, Denny, S., and Lavergne, C. 2004. E-Beam ingenuity and innovation. Texas Agricultural Experiment Station and Texas Cooperative Extension ( 3 educational displays produced, viewed by 1500 to-date). Audiences gain basic food safety microbiological and physical sciences background for electron beam produce irradiation.


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

Outputs
We assessed the effect of electron beam irradiation of packaged fresh blueberries at doses greater than 1.0 kGy on the characteristics of the fruits. At each dose level, eight (8) trays were placed inside open cardboard boxes (0.508 x 0.609 x 0.102m). The trays were irradiated using a single beam fixture Electron Beam Linear Accelerator (10 MeV (18 kW) LINAC). Doses at the bottom of the trays were higher than at the top, mostly due to dose buildup. To minimize this effect on the later measurements, samples taken from the blueberries after irradiation were mixed thoroughly. Dose was varied by running the conveyor belt at three different speeds: 0.10, 0.20, and 0.30 m/s, to obtain doses of 3.2 kGy, 1.6 kGy and 1.1 kGy, respectively. Non-irradiated trays served as controls. Fruits were stored at 5C and 70.4% RH for 14 days and tested at days 0, 3, 7 and 14 for physico-chemical, textural, microstructural, and sensory characteristics. Irradiation at doses higher than 1.1 kGy did affect (P<0.05) the texture of blueberries as the fruits became considerably softer and less acceptable throughout storage. Close examining of blueberries structure helps to understand the softening induced by irradiation dose. In all irradiated samples the arrangement of the stone cells changed and fracture of these cells was observed mainly in samples exposed to 1.6 and 3.2 kGy doses. These results are consistent with the findings from the compression test (toughness and Kramer shear force) where the samples irradiated at higher doses were the easiest to compress. Only irradiation at 3.2 kGy affected the color of blueberries by the end of storage. Irradiation slightly reduced the respiration rates of the blueberries by the end of storage. In terms of overall quality, texture and aroma, only fruits exposed to 3.2 kGy were found unacceptable by the sensory panelists. Irradiation at the dose levels used in this study did not affect the density, pH, water activity, moisture content, acidity and juiciness of blueberries.

Impacts
Results revealed that electron beam irradiation of blueberries up to 1.6 kGy is a feasible decontamination treatment that maintains the fruits physical, textural, and microstructural characteristics and preserves their shelf-life when stored at 5oC up to 14 days. This dose level would ensure pathogen decontamination and therefore food safety. We will determine dose-lethality kinetics for selected pathogens.

Publications

  • Moreno, M.A., Castell-Perez, M.E., Gomes, C. Da Silva, P., and Moreira, R.G. 2006. Quality of Electron Beam Irradiation of Blueberries (Vaccinium corymbosum L.) at Medium Dose Levels (1.0-3.2 kGy). Lebensmittel-Wissenschaft und-Technologie/Food Science and Technology. In press.
  • Gomes, C., Da Silva, P. F., Castell-Perez, M.E., and R. G. Moreira. 2006. Quality and Microbial Population of Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation. Journal of Food Science, 71(7), E327-336.
  • Rodriguez, O., M. E. Castell-Perez, N. Ekpanyaskun, R. G. Moreira and A. Castillo. 2006. Surrogates for Validation of Electron Beam Irradiation of Foods. International Journal of Food Microbiology, 110(2), 117-122.
  • Rodriguez, O., M.E. Castell-Perez and R.G. Moreira. 2006. Effect of sugar content and storage temperature on the survival and recovery of irradiated Escherichia coli K-12 MG1655. Lebensmittel-Wissenschaft und-Technologie/Food Science and Technology. Available online May 2006.
  • Moreno, M., Castell-Perez, M.E., Gomes, C., Da Silva, P., and Moreira, R.G. 2006. The Effects of Electron Beam Irradiation on Physical, Textural and Microstructural Properties of Tommy Atkins Mangoes (Mangifera indica L.). Journal of Food Science 71(2), E80-E86.


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

Outputs
Besides their high production and consumption, blueberries have become a product of interest in the US due to their nutritional and health benefits. Until now, there is not information available on the effect of electron beam irradiation treatments on fresh blueberry quality. Our goal was to verify the suitability of using this technology for blueberries to preserve the quality characteristics and shelf-life of the fruits. Blueberries packed in plastic clamshell containers were irradiated at 1.1, 1.6 and 3.2kGy doses using a 10MeV linear accelerator (LINAC) with single beam fixture. The shelf-life of irradiated and non-irradiated (control) fruits stored at 5C and 70%RH was evaluated during 14 days by a series of physicochemical and sensorial analyses. Irradiation of blueberries at 1.1kGy had no significant effect on the fruits physical and chemical characteristics with the exception of ascorbic acid which decreased by 17 percent after 14 days of storage. Compared to the control a significant decrease in texture (firmness) of irradiated samples was observed during storage time. Total sugars content decreased by 22.5 percent, 16.4percent and 3.6percent in samples treated at 1.1, 1.6 and 3.2kGy doses, respectively while it increased by 5.3percent in the control. We found a significant increase (10 to 20percent) in total phenolics and tannins content of all the irradiated fruits compared to the control. Sensory attributes such as overall quality, color, texture and aroma of samples irradiated with 1.1 and 1.6kGy were found acceptable by the panelists. This is a significant increase from the 7 days shelf-life This research focused on the feasibility of using electron beam irradiation as an alternative disinfestation technology while preserving the overall quality aspects of mangoes.We evaluated the physicochemical and sensory characteristics of mangoes irradiated at 1.0, 1.5 and 3.1kGy using a 10MeV (10kW) linear accelerator with double beam fixture. We compared the results with non-irradiated controls. Samples were stored at 12C and 62.7percent RH for 21 days. As expected, mangoes treated with 1.5 and 3.1kGy were significantly softer (less firm) than the controls and 1.0kGy treated fruits throughout storage time. We also observed a significant reduction in total sugars content in mangoes irradiated at 1.0 and 1.5kGy (8.1% and 14.1%, respectively). For all treatments, the reducing sugars increased with time (17 to 28%). All the irradiated samples had significantly lower total soluble solids content (approximately 15 percent). These results may be associated with a delay in maturity caused by the irradiation treatment. Irradiation at all levels caused a significant decrease (50-70 percent) in ascorbic acid content by the end of storage. However, mangoes irradiated at 1.5 kGy and 3.1kGy had significantly higher levels of phenolics compounds (27.4percent and 18.3percent, respectively). In terms of overall quality, color, texture and aroma, only the fruits irradiated at 3.1kGy were found unacceptable by the panelists.

Impacts
These results support the applicability of using electron beam technology at doses up to 1.6kGy to ensure and enhance the safety and shelf-life of blueberries up to14 days. These results suggest that 1.0kGy electron beam irradiation is the best treatment to maintain the overall quality attributes of mangoes. The potential beneficial effect of higher doses on the amount of phenolics compounds in the fruits is currently being evaluated.

Publications

  • Moreno, Castell-Perez, Gomes, Da Silva, and Moreira. 2005. Electron beam irradiation of mango (Mangifera indica): effect on chemical and sensory properties - Food Science and Technology/LWT.In review
  • Castell-Perez. M.E. 2005. Quality and safety aspects of e-beam irradiation of fresh produce. IFT Symposium on Advances in Food Irradiation Technology.
  • Moreno, M., C. Gomes-Feitosa, P. da Silva, E. Castell-Perez and R.G. Moreira. 2005. Effect of electron beam irradiation on quality of blueberries (Vaccinium corymbosum L.). IFT International Meeting, New Orleans.
  • Moreno, M.A. 2005. EFFECT OF ELECTRON BEAM IRRADIATION ON QUALITY AND SHELF-LIFE OF TOMMY ATKINS MANGO (Mangifera indica L.) AND BLUEBERRY (Vaccinium corymbosum L.). M.S. Thesis. Biological and Agricultural Engineering Department, Texas A&M University.
  • Moreno, Castell-Perez, Gomes, Da Silva, and Moreira. 2005.The effects of electron beam irradiation on physical, textural and microstructural properties of mangoes (Mangifera indica L.)- Journal of Food Science. In review
  • Moreno, M., C. Gomes-Feitosa, P. da Silva, E. Castell-Perez and R.G. Moreira. 2005. Quality of mangoes (Mangifera indica) exposed to electron beam irradiation. IFT International Meeting, New Orleans.


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

Outputs
We evaluated the physicochemical and sensory characteristics of mangoes irradiated at 1.0, 1.5 and 3.1kGy using a 10MeV (10kW) linear accelerator with double beam fixture. We compared the results with non-irradiated controls. Samples were stored at 12C and 62.7% RH for 21 days. As expected, mangoes treated with 1.5 and 3.1kGy were significantly softer (less firm) than the controls and 1.0kGy-treated fruits throughout storage time. We also observed a significant reduction in total sugars content in mangoes irradiated at 1.0 and 1.5kGy (8.1% and 14.1%, respectively). For all treatments, the reducing sugars increased with time (17 to 28%). All the irradiated samples had significantly lower total soluble solids content (approximately 15 %). These results may be associated with a delay in maturity caused by the irradiation treatment. Irradiation at all levels caused a significant decrease (50-70 %) in ascorbic acid content by the end of storage. However, mangoes irradiated at 1.5 kGy and 3.1kGy had significantly higher levels of phenolics compounds (27.4% and 18.3%, respectively). In terms of overall quality, color, texture and aroma, only the fruits irradiated at 3.1kGy were found unacceptable by the panelists. These results suggest that 1.0kGy electron beam irradiation is the best treatment to maintain the overall quality attributes of mangoes. Blueberries packed in plastic clamshell containers were irradiated at 1.1, 1.6 and 3.2kGy doses using a 10MeV linear accelerator (LINAC) with single beam fixture. The shelf-life of irradiated and non-irradiated (control) fruits stored at 5C and 70%RH was evaluated during 14 days by a series of physicochemical and sensorial analyses. Irradiation of blueberries at 1.1kGy had no significant (p > 0.05) effect on the fruits physical and chemical characteristics with the exception of ascorbic acid which decreased by 17% after 14 days of storage. Compared to the control a significant decrease in texture (firmness) of irradiated samples was observed during storage time. Total sugars content decreased by 22.5%, 16.4% and 3.6% in samples treated at 1.1, 1.6 and 3.2kGy doses, respectively while it increased by 5.3% in the control. We found a significant increase (10 to 20%) in total phenolics and tannins content of all the irradiated fruits compared to the control. Sensory attributes such as overall quality, color, texture and aroma of samples irradiated with 1.1 and 1.6kGy were found acceptable by the panelists. This is a significant increase from the 7 days shelf-life. These results support the applicability of using electron beam technology at doses up to 1.6kGy to ensure and enhance the safety and shelf-life of blueberries up to 14 days.

Impacts
The most important aspect of irradiation treatment planning studies of food products is to be able to describe the geometry and composition of these materials accurately. This information will allow us to precisely calculate the dose distribution in products when defining irradiation treatment for fruits and vegetables.

Publications

  • Castell-Perez, M.E., M. Moreno, O. Rodriguez and R.G.. Moreira. 2004. Electron Beam Irradiation Treatment of Cantaloupes: Effect on Product Quality. Food Science and Technology International.
  • Han, J.; C. L. Gomes-Feitosa, E. Castell-Perez, R. G. Moreira and P. da Silva. 2004. Quality of Packaged Romaine Lettuce Hearts Exposed to Low-dose Electron Beam Irradiation. Lebensmittel-Wissenschaft und-Technologie/Food Science and Technology, 37(7): 705-715.


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

Outputs
We have started the Phase 2 during this period. The main objectives are: (1) develop an accurate computerized pasteurization plan for the irradiation of fruits and vegetables; and (2) implement the developed technology on selected products. The Extension team developed the Fruit and Vegetable Producer and Consumer Brochures, conduct workshops, and develop the modules. Our accomplishments during this time are the following: (a) Research component: A system has been developed to calculate dose distribution in fresh produces using CAT Scan and Monte Carlo Simulation techniques. CAT scan data were developed for a series of products including: apple, cantaloupe, broccoli, lettuce, honeydew, mango, avocado, mushroom, pineapple, persimmon, pomelo, potato, strawberry, and pack of blackberry, cut cantaloupe. The food items were scanned with a HD-350 X-Ray CAT Scanner. The CAT scan data were used to describe the product's exact geometry using the image processing software (Image Processing Box) of MATLAB. Experimental irradiation tests were done in the following products: whole cantaloupe, fresh-cut cantaloupe packed, and bags of romaine lettuces. The effects of low-dose electron beam irradiation (1.0, 1.5, and 3.2 kGy) on the quality of these products and the functionality of the low-density polyethylene (LDPE) packaging material were studied. Irradiation tests were carried out at the Texas A&M University Electron Beam Food Research Facility. Tests consisted of single beam exposure (only the bottom accelerator was on) at three different conveyor speeds (0.3, 0.2, and 0.1 m/s) to obtain doses of 1.0, 1.5 and 3.2 kGy, respectively. The quality of products did not changed with irradiation. Simulation results were carried on using MCNP-4C simulator to calculate dose distribution in the selected products. Good agreements were obtained between the calculated and the experimental data. (b) Extension Component: Extension specialists have drafted a needs assessment instrument and met with Texas Education Agency in April to document the list of high school teachers who teach food science and/ or food safety. The extension Specialists also assembled a multi-state educational/planning forum in College Station on May 1-2, 2003. The group consisted of Extension Specialists from California, Florida, Georgia, North Carolina and Texas. The forum featured aspects of electron beam technology applied to fruits and vegetables for food safety. Specific topics addressed included an irradiation technology Seminar and tour of the E-beam facility, highlights of food irradiation research, irradiation dosimetry modeling for fruits and, and a Planning Session for the Texas Pilot Program in 2004. (c) Education Component: A four-week summer program designed to expose science teachers to engineering research. Two teachers joined our research group from June 10- July 01, 2003, to learn about food safety issues and electron beam irradiation technology; we have been developing web-based tutorials (one student has been hired to do the work); we participated in the Summer Workshops at Texas A&M - Corpus Christi.

Impacts
The most important aspect of irradiation treatment planning studies of food products is to be able to describe the geometry and composition of these materials accurately. This information will allow us to precisely calculate the dose distribution in products when defining irradiation treatment for fruits and vegetables.

Publications

  • Moreno, M., O. Rodriguez, E. Castell-Perez and R. G. Moreira. 2003. Effect of Electron Beam Irradiation on Product Quality Attributes of Cantaloupes (Cucumis melo, L). International Journal of Food Science and Technology.Submitted .
  • Han, J.; C Gomes, E. Castell-Perez and R. G. Moreira. 2003. Effects of Low-dose Electron Beam Irradiation on Quality and Shelf-Life of Packaged Romaine Lettuce Hearts. Food Science and Technology. Submitted.


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

Outputs
We started working on this project on September/2002. This project is composed of 4 phases. During this time period we have started the Phase 1: Identify knowledge and research gaps and available resources to address those needs. The main objectives of this phase are: (1) Conduct an extensive literature search for current problems regarding safety of fruits and vegetables and electron beam irradiation technology; and (2) Establish direction of research component based on search findings (e.g., problem foods, etc.). Our accomplishments during this time are the following: (a) An outline on research plans for development of a high accuracy, reliable dosimetry plan has been presented by our research team. We are in the process of investigating currently available instruments/methods (optical density, thickness effect, etc.). (b) Our extension team has provided input on "problem" produce such as cut melons, entire cantaloupes and lettuce. It has been stressed the need to contact the food service people who actually do the cutting, bagging and handling of these products since these people may be the ones more affected by the developed technology. Discussion on shelf life issues indicated that berries could be a good test product due to their short shelf life. Another topic was the possibility of stimulating ripening on products such as watermelon. (c) Literature review has given the following update: - Problems with cantaloupes, cilantro, avocados, cut lettuce and mushrooms, in addition to other fresh produce. Main factors related to safety include irrigation water, handling practices, and imported foods. - Problems with minimally processed and controlled atmosphere packaged lettuce. Current search is directed to possible benefits of irradiation treatment of packaged lettuce by improving release of antimicrobial agents imbedded in the packaging material. - Students will continue the extensive literature search and provide a complete report in February. d)Cat scan and imaging data for fruits and vegetables. Development has been made on the generation of 3-D images from C-scan data of an apple and a mushroom. Preliminary results show how MATLAB can be used to integrate the original data and convert to images that will be used as preliminary data for irradiation planning.

Impacts
This project is aimed at the engineering and design, education, and dissemination of an advanced technology for treating agricultural commodities into safe and long-lasting fresh and processed products. This directly addresses one of the priority research areas established by CSREES on the impact of alternative food processing technologies on food safety. The dose at each point in an object exposed to electrons is affected by the shape and thickness of the object because electrons are easily attenuated and scattered by the material they pass through. Obtaining a uniform dose in inherently irregular shape objects such as fruits and vegetables is much more difficult. Conventional dose calculation methods do not adequately account for the complex 3D structure of foods, inhomogeneity corrections, and the lack of secondary electron equilibrium in and around the object. Monte Carlo transport simulates the behavior of irradiation particles as they interact with atoms in the food during a typical radiation treatment. Results from these simulation helps to setup the irradiation procedure by indicating how to rotate the produce so that the most uniform dose distribution is obtained in the product.

Publications

  • No publications reported this period