Source: OHIO STATE UNIVERSITY submitted to
HIGH PRESSURE PROCESSING OF LOW-ACID FOODS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
0195089
Grant No.
(N/A)
Project No.
OHO01039
Proposal No.
(N/A)
Multistate No.
(N/A)
Program Code
(N/A)
Project Start Date
Oct 1, 2008
Project End Date
Sep 30, 2013
Grant Year
(N/A)
Project Director
Balasubramaniam, V., M.
Recipient Organization
OHIO STATE UNIVERSITY
1680 MADISON AVENUE
WOOSTER,OH 44691
Performing Department
Food Science & Technology
Non Technical Summary
Canning has been the technology of choice for commercial sterilization of shelf-stable low-acid foods. The harsher thermal treatment often significantly deteriorates product quality and heat sensitive ingredients. Pressure assisted thermal processing (PATP), is an emerging sterilization technology that utilize combination of intense pressure (500-700 MPa) and heat (90-120oC) to preserve shelf-stable low-acid foods. Soups, egg products, coffee, tea, vegetables, meat, sauces, and mashed potatoes are examples of products that can be preserved using this technology. The overall objective of the research is to document PATP process conditions would ensure commercial sterility of PATP low-acid shelf stable food products. The least treated zones inside a a pilot scale high pressure sterilization unit will be investigated. Combined pressure-thermal B. amyloliquefaciens spore inactivation data will be fitted using traditional linear and nonlinear (example-Weibull's model) models. The model is expected to be useful in obtaining microbial lethality at varying pressure-heat conditions and potentially can be used as an aid for industry process validation filing with regulatory agencies. Studies will investigate the influence of food matrix, pH, water activity on PATP spore lethality. Bactericidal, and sporostatic effect of selected antimicrobial compounds will be investigated. Flow cytometry will be used to detect, enumerate and study spore germination during PATP. Structural and biochemical changes occurring during thermal and PATP treatments will be monitored by evaluating the IR spectra. The impact of transient pH shift under pressure on spore inactivation will be considered. The influence of vegetable tissue structure on process uniformity will be evaluated. Investigator will seek industrial and regulatory authority guidance and feedback on research each year through Center for Advanced Processing and Packaging Studies, IFT Nonthermal Processing Division and other industrial interactions. Improved knowledge on mechanism of spore inactivation during PATP, will help identify process conditions that may lead to enhanced spore lethality. Process nonuniformity studies could help minimize the presence of least processed zone within pressure vessel. The results of the study would further help to define optimum combination of pressure-heat treatment needed to achieve commercial sterility and the maximum retention of product quality attributes.
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
5017299202040%
5014010110030%
5031499200015%
7127010110015%
Knowledge Area
501 - New and Improved Food Processing Technologies; 712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins; 503 - Quality Maintenance in Storing and Marketing Food Products;

Subject Of Investigation
1499 - Vegetables, general/other; 7010 - Biological Cell Systems; 4010 - Bacteria; 7299 - Research equipment and methods, general/other;

Field Of Science
2020 - Engineering; 1100 - Bacteriology; 2000 - Chemistry;
Goals / Objectives
The overall objective of this research program is to document pressure assisted thermal process (PATP) conditions that would enable commercial sterilization of low-acid shelf stable food products. Specific objectives include (a) evaluate factors influencing process nonuniformity during pressure assisted thermal processing, (b)investigate factors influencing combined pressure-thermal lethality of bacterial spores, (c) develop integrated process lethality models that consider the contribution of both pressure and thermal effects, (d) investigate PATP spore inactivation mechanism, (e) investigate the influence of transient food properties while the product under compression on food safety and quality of selected low-acid shelf stable foods.
Project Methods
The temperature non-uniformity within a pilot scale high pressure processor will be investigated. A chemical marker based technique, which utilize a browning reaction between a simple sugar and an amino acid (Maillard reaction), will be used for evaluating PATP process uniformity. Combined pressure-thermal B. amyloliquefaciens spore inactivation data will be fitted using traditional linear and nonlinear models. Studies will investigate the influence of food matrix, pH, and water activity on PATP spore lethality. Bactericidal and sporostatic effect of selected antimicrobial compounds will be investigated. Inoculated studies will evaluate the storage stability of PATP processed samples. Flow cytometry will be used to detect, enumerate and study spore germination process and can be an effective technique to study the physiological changes of spores treated by PATP. Structural and biochemical changes occurring during thermal and PATP treatments will be monitored by evaluating the IR spectra. The impact of transient pH shift under pressure on spore inactivation will be considered. The influence of vegetable tissue structure on process uniformity will be evaluated. Investigator will seek industrial and regulatory authority guidance and feedback on research output each year through Center for Advanced Processing and Packaging Studies,IFT Nonthermal Processing Division and other similar industrial interactions.

Progress 10/01/08 to 09/30/13

Outputs
Target Audience: Food processors, Novel Technology Equipment Vendors, Faculty Members, Federal Regulators interested in advancement of novel food processing technologies Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? The following doctoral and MS students pursued their graduate education through the research projects sponsored by the laboratory. Some of them are specifically supported by NIFA competitive grants while some others are supported by grants from food industry, Government fellowship and other similar sources of funding. Stephen Min. 2008. PhD Food, Ag and Bio Engineering. Currently employed by Wendy's Corporation. Doctoral research was supported by NIFA. Loc Nguyen. 2009. PhD Food Science and Tech. Currently working as a faculty member in Vietnmam. Wannasawat Ratphitagsanti. 2009. PhD Food Science and Tech. Currently working as faculty member in Thailand . Rockendra Gupta. 2010. PhD. Food Science and Tech. Currently employed by Abbott Nutrition. Doctoral research was supported by NIFA Sunghee Park. 2012. PhD. Food Science and Tech. Currently employed by Ohio State University. Raghul Dhall. 2008. MS Food Science and Tech. Currently employed by food industry in India. Jermey Somerville. 2009. M.S. Food Science and Tech. Currently employed by Nestle, Ohio. Huseyin Ayvaz. 2010. MS Food Science and Tech. Currently continuing doctoral studies at OSU. Turkish Govt Scholarship. Joshua Smith. 2010. M.S. Food Science and Tech. Currently working at Beaverton Foods, Portland, OR. Santosh Dhakal. 2013. M.S. Food Science and Tech. Currently pursuing doctoral studies at OSU. Fullbright Fellowship. In addition to the students listed above, laboratory hosted 6 visiting scholars (from India, China, Korea, Argentina) and 2 post-doctoral researchers. How have the results been disseminated to communities of interest? Yes, the research was dissiminated in the form of peer-review publications, book chapters and book. In addition, investigator activley shared research findings through presentations at professional society meetings (such as Inst Food Technologists, Conference of Food Engineering, ACS etc), food industry visits, and OSU pilot plant demonstrations. Investigator has been activley involved in organizing short courses and workshops on various nonthermal processing methods through IFT and EFFoSt. Investigator also provided number of interviewes in popular press discussing relevance of emerging food processing technologies to address the needs of the food industry. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Process Uniformity and insitu property studies Investigator and his colleagues through an USDA funded project developed custom-made sensors for measurements of thermal conductivity, electrical conductivity, density, and specific heat values of food materials under elevated pressures. Lab contributed to the development of heat of compression values for various food substances and demonstrated pressure enhanced mass transfer in beans, meat, and other food substances. The feasibility of using M-2 chemical marker as thermal process uniformity during high pressure processing was investigated. These studies helped the regulators and the food processors in evaluating the extend of uniformity of combined pressure-heat treatment. Microbial safety of pressure treated produts Laboratory research documented that pressure accelerated spore inactivation and combined pressure-thermal conditions are needed for undetectable level of inactivation. Our research shown that Bacillus amyloliquefaciens and T. thermosaccharolyticum, are among the most PATP resistant indicator spores. More recently, we developed integrated process lethality model taking into account lethal effects of both pressure and heat on bacterial spore inactivation. Our research efforts demonstrated the limitations of high-pressure treatment while inactivating pathogens suspended in low-moisture content foods such as peanut butter. National Advisory Committee on Microbiological Criteria for Foods (NACMCF) paper published in Journal of Food Protection (JFP 73, 1, 2010, 140-202) cited Dr. Bala’s research in identifying alternative indicator organisms for the validation of low-acid food processed by PATP. In addition, the peer-reviewed papers published by our laboratory helped the federal regulators in approving very first PATP petition by a consortium of food companies. Food quality and nutritional stability of pressure treated products In collaboration with food industry, we conducted careful experiments to separate pressure and thermal effects to document unique quality benefits of pressure treated fruits and vegetables. Our researchhighlighted that barrier properties of packaging material can influence product quality during extended storage. We investigated pressure effects on variety of food products including cheese, fluid milk, fruits and vegetable, and yogurt products.

Publications

  • Type: Books Status: Published Year Published: 2011 Citation: Zhang, H. Q., G. Barbosa-Canovas, V.M. Balasubramaniam, P. Dunne, D. Farkas, and J. Yuan. (Eds). 2011. Nonthermal Processing Technologies for Food. Chicago: IFT Press, Wiley-Blackwell Publishing
  • Type: Journal Articles Status: Published Year Published: 2010 Citation: de Lamo-Castellvi, S., Ratphitagsanti W., Balasubramaniam V.M., and Yousef A.E. 2010. Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing. Journal of Food Protection. 73 (11): 2043-2052
  • Type: Book Chapters Status: Published Year Published: 2012 Citation: Daryaei, H., and V.M. Balasubramaniam. 2012. Microbial decontamination of food by high hydrostatic pressure. In Microbial decontamination in the food industry: Novel methods and applications. Edited by Ali Demirci and Michael O. Ngadi. Woodhead Publishing Series in Food Science, Technology and Nutrition 234. Cambridge, UK. Pages 370-406.
  • Type: Book Chapters Status: Published Year Published: 2012 Citation: Rockendra Gupta and V.M. Balasubramaniam. 2012. High-Pressure Processing of Fluid Foods. In Novel Thermal and Non-Thermal Technologies for Fluid Foods. Edited by: P.J. Cullen, Brijesh K. Tiwari and Vasilis Valdramidis. Elsevier Inc. London, UK. Pages 109133
  • Type: Book Chapters Status: Published Year Published: 2010 Citation: V.M. Balasubramaniam. 2010. High Pressure Food Preservation. In Encyclopedia of Agricultural, Food, and Biological Engineering. Edited by Dennis R. Heldman and Carmen Moraru. New York, NY: Taylor & Francis.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Sunghee Park, V.M. Balasubramaniam, Sastry, S.K. and Jiyoung Lee. 2013. Pressureohmicthermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores. Innovative Food Science and Emerging Technologies. 19, 115-123
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Ram M. Uckoo, Guddadarangavvanahally K. Jayaprakasha, Jeremy A. Somerville, V.M. Balasubramaniam, Monica Pinarte, Bhimanagouda S. Patil. 2013. High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice. Innovative Food Science and Emerging Technologies 18, 7-14.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Daryaei, H., V.M. Balasubramaniam, and J.D. Legan. 2013. Kinetics of Bacillus cereus Spore Inactivation in Cooked Rice by Combined PressureHeat Treatment. Journal of Food Protection 76(4), 616-23
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Sung Hee Park, V.M. Balasubramaniam, and Sudhir K. Sastry. 2013. Estimating Pressure Induced Changes in Vegetable Tissue Using In Situ Electrical Conductivity Measurement and Instrumental Analysis. Journal of Food Engineering 114(1) 47-56
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Daryaei, H., and Balasubramaniam, V. M. 2013. Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure heat treatment. Food Control. 30(1), 168-175
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Ram M. Uckoo, Guddadarangavvanahally K. Jayaprakasha, V. M. Balasubramaniam, and Bhimanagouda S. Patil. 2012. Grapefruit (Citrus paradisi Macfad) Phytochemicals Composition Is Modulated by Household Processing Techniques. Journal of Food Science. 77(9) C921-C926.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Juliano, P., Bilbao-Sainz, C., Koutchma, T., V.M. Balasubramaniam, Clark, S., Stewart, C.M., Dunne, C.P., Barbosa-Canovas, G.V. 2012. Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization. Food Engineering Reviews 4 (1): 55-67
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Balasubramaniam, V.M., Sastry, S.K. Heldman, D.R. 2012. Food Engineering: Key Component of Food Quality & Safety. Food Technology. 66 (2): 96-96
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Ayvaz, Huseyin, Schirmer, Sarah, Parulekar, Yash, V.M. Balasubramaniam, Somerville, Jeremy A., Daryaei, Hossein. 2012. Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage. LWT - Food Science and Technology 46 (2) 437-447
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Loc Thai Nguyen, V.M. Balasubramaniam, and S.K. Sastry. 2012. Determination of in-situ thermal conductivity, thermal diffusivity, volumetric specific heat and isobaric specific heat of selected foods under pressure. International Journal of Food Properties 15:169187.
  • Type: Journal Articles Status: Published Year Published: 2011 Citation: Wang, Chao., Ken M. Riedl, Jeremy Somerville, V. M. Balasubramaniam, and Steven J. Schwartz. 2011. Influence of High-Pressure Processing on the Profile of Polyglutamyl 5-Methyltetrahydrofolate in Selected Vegetables. Journal of Agricultural and Food Chemistry 59(16): 8709-8717
  • Type: Journal Articles Status: Published Year Published: 2011 Citation: Rockendra Gupta, Rachel E. Kopec, Steven J. Schwartz, and V. M. Balasubramaniam. 2011. Combined Pressure-Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice. Journal of Agricultural and Food Chemistry. 59 (14 ) : 7808-7817.
  • Type: Journal Articles Status: Published Year Published: 2011 Citation: Rockendra Gupta, Galina Mikhaylenko, V.M. Balasubramaniam, and Juming Tang. 2011. Combined pressure-temperature effects on the chemical marker (4-hydroxy-5-methyl- 3(2H)-furanone) formation in whey protein gels. LWT Food Science and Technology. 44 (10): 2141-2146.
  • Type: Journal Articles Status: Published Year Published: 2011 Citation: Gulsun Akdemir Evrendilek and V.M. Balasubramaniam. 2011. Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drinkapplying combination of high pressure processing and mint essential oils. Food Control. 22 (8): 1435-1441.
  • Type: Journal Articles Status: Published Year Published: 2011 Citation: Koca, N., V.M. Balasubramaniam and W.J. Harper. 2011. High Pressure Effects on the Microstructure, Texture, and Color of White Brined Cheese. Journal of Food Science. 76 (5): E399-E404
  • Type: Journal Articles Status: Published Year Published: 2010 Citation: Rockendra Gupta, V. M. Balasubramaniam, Steven J. Schwartz, and David M Francis. 2010. Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments. Journal of Agricultural and Food Chemistry. 58 (14): 8305-8313
  • Type: Journal Articles Status: Published Year Published: 2010 Citation: Balasubramanian, S. and V.M. Balasubramaniam. 2010. Synergistic effect of pressure, temperature and pH on inactivation of Bacillus subtilis spores in buffer and model food systems. Journal of Food Process Engineering. 33 (5): 781-801.
  • Type: Journal Articles Status: Published Year Published: 2010 Citation: Elizabeth M. Grasso, Jeremy A. Somerville, V. M. Balasubramaniam, and Ken Lee. 2010. Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products. Journal of Food Science. 75 (8): E522-E526.
  • Type: Journal Articles Status: Published Year Published: 2010 Citation: Rastogi, N.K., Loc Thai Nguyen, Bo Jiang, and V. M. Balasubramaniam. 2010. Improvement in texture of pressure-assisted thermally processed carrots by combined pretreatment using response surface methodology. Food and Bioprocess Technology: An International Journal. 43 (3): 525-534.
  • Type: Journal Articles Status: Published Year Published: 2010 Citation: Ratphitagsanti, W., S De Lamo-Castellvi, V.M. Balasubramaniam, and A.E. Yousef. 2010. Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and carrot puree. Journal of Food Science. 75(1): M46-52.
  • Type: Journal Articles Status: Published Year Published: 2010 Citation: Nguyen, L.T., A. Tay, V.M. Balasubramaniam, J.D. Legan, E.J. Turek, and R Gupta. 2010. Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods. LWT - Food Science and Technology. 43(3): 525-534.
  • Type: Journal Articles Status: Published Year Published: 2010 Citation: Min, S., S.K. Sastry, V.M. Balasubramaniam. 2010. Compressibility and density of select liquid and solid foods under pressures upto 700 MPa. Journal of Food Engineering. 96 (4): 568-574.
  • Type: Journal Articles Status: Published Year Published: 2009 Citation: Somerville, J. and V.M. Balasubramaniam. 2009. Pressure-Assisted Thermal Sterilization of Low-Acid Shelf-Stable Foods. Resource: Engineering & Technology for a Sustainable World. 16(7): 14-17.
  • Type: Journal Articles Status: Published Year Published: 2009 Citation: Kingsly, A. R. P., V.M. Balasubramaniam, and N.K. Rastogi. 2009. Influence of high-pressure blanching on polyphenoloxidase activity of peach fruits and its drying behavior. International Journal of Food Properties. 12 (3): 671-680.
  • Type: Journal Articles Status: Published Year Published: 2009 Citation: Kingsly, A.R.P., V.M. Balasubramaniam, and N.K. Rastogi. 2009. Effect of high-pressure processing on texture and drying behavior of pineapple. Journal of Food Process Engineering. 32(3): 369-381.
  • Type: Journal Articles Status: Published Year Published: 2009 Citation: Min, S., S.K. Sastry, and V.M. Balasubramaniam. 2009. Variable volume piezometer for measurement of volumetric properties of materials under high pressure. High Pressure Research. 29(2) 278-289.
  • Type: Journal Articles Status: Published Year Published: 2009 Citation: Ratphitagsanti, W., J. Ahn, V.M. Balasubramaniam, and A.E. Yousef. 2009. Influence of pressurization rate and pressure pulsing on the inactivation of bacterial spores during pressure-assisted thermal processing. Journal of Food Protection. 72(4): 775782.
  • Type: Journal Articles Status: Published Year Published: 2008 Citation: Balasubramaniam, V.M, D. Farkas, and E.J. Turek. 2008. Preserving foods through high-pressure processing. Food Technology, 62 (11): 32-38.
  • Type: Journal Articles Status: Published Year Published: 2008 Citation: Balasubramaniam, V.M. and D. Farkas. 2008. High pressure food processing. Food Science and Technology International. 14(5):413418.


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

Outputs
OUTPUTS: Results of the project were disseminated with the scientific community and food processors via various international professional conferences and workshops including 2012 IFT Annual meeting. Highlighted the benefits and limitations of high pressure processing with interested food processors through pilot plant demonstration. A video demonstration of high pressure processing was developed. A provisional patent has been filed on combing synergistic benefits of pressure, heat and electric field. PARTICIPANTS: Ram M. Uckoo, Guddadarangavvanahally K. Jayaprakasha, Monica Pinarte, Bhimanagouda S. Patil (TAMU), Juliano, P., Bilbao-Sainz, C., C.P., Barbosa-Canovas, G.V. Clark, S. (WSU), Stewart, C.M. (Pepsico), Dunne (NATICK), Daryaei, H., Loc Nguyen, Sunghee Park, Sudhir Sastry, Jeremy Somerville, S. De Lamo-Castellvi, W. Ratphtagsanti (OSU) TARGET AUDIENCES: Food Processors, regulators and consumers interested in novel food processing methods PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
A dual needle probe was fabricated and utilized to measure in-situ pressure dependent thermal conductivity, thermal diffusivity, and specific heat values of selected food materials up to 600 MPa at 25◦C. Thermal conductivity, thermal diffusivity of tested materials increased with increase in pressure. Specific heat of tested foods decreased slightly as pressure increased up to 600 MPa. The in-situ changes in the measured property values under pressure were temporary, and the values after depressurization returned to values close to initial values before pressurization. Investigated the impact of common household processing techniques such as blending, juicing and hand squeezing on changes in phytochemicals in grape juice. Results suggest processing techniques significantly influence the levels of juice phytochemicals. Blending is a better technique for obtaining higher levels of health beneficial phytochemicals from grape fruits. The efficacy of pressure-heat treatment was evaluated for the inactivation of Bacillus cereus spores in cooked rice. Depending upon the process temperature, a 600 MPa treatment inactivated the spores by 2.2-3.4 logs during the 30 s pressure come-up time, and to below the detection limit after 4-8 min pressure holding times. In contrast, a 180 min treatment time was required to inactivate the spores to undetectable level at 0.1 MPa and 85C.

Publications

  • Rockendra Gupta and V.M. Balasubramaniam. 2012. High-Pressure Processing of Fluid Foods. In Novel Thermal and Non-Thermal Technologies for Fluid Foods. Edited by: P.J. Cullen, Brijesh K. Tiwari and Vasilis Valdramidis. Elsevier Inc. London, UK. Pages 109-133
  • Daryaei, H., and V.M. Balasubramaniam. 2012. Microbial decontamination of food by high hydrostatic pressure. In Microbial decontamination in the food industry: Novel methods and applications. Edited by Ali Demirci and Michael O. Ngadi. Woodhead Publishing Series in Food Science, Technology and Nutrition 234. Cambridge, UK. Pages 370-406.
  • Ayvaz, Huseyin, Schirmer, Sarah, Parulekar, Yash, V.M. Balasubramaniam, Somerville, Jeremy A., Daryaei, Hossein. 2012. Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage. LWT - Food Science and Technology 46 (2) 437-447
  • Balasubramaniam, V.M., Sastry, S.K. Heldman, D.R. 2012. Food Engineering: Key Component of Food Quality & Safety. Food Technology. 66 (2): 96-96
  • Juliano, P., Bilbao-Sainz, C., Koutchma, T., V.M. Balasubramaniam, Clark, S., Stewart, C.M., Dunne, C.P., Barbosa-Canovas, G.V. 2012. Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization. Food Engineering Reviews 4 (1): 55-67
  • Ram M. Uckoo, Guddadarangavvanahally K. Jayaprakasha, V. M. Balasubramaniam, and Bhimanagouda S. Patil. 2012. Grapefruit (Citrus paradisi Macfad) Phytochemicals Composition Is Modulated by Household Processing Techniques. Journal of Food Science. 77(9) C921-C926.
  • Loc Thai Nguyen, V.M. Balasubramaniam, and S.K. Sastry. 2012. Determination of in-situ thermal conductivity, thermal diffusivity, volumetric specific heat and isobaric specific heat of selected foods under pressure. International Journal of Food Properties 15:169-187.


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

Outputs
OUTPUTS: Investigated nutritional retention of selected fruits and vegetables that were subjected to combined pressure-heat treatment. The pressure-heat treatment resulted in up to 12% increases in tomato lycopene extractability. All-trans -β -Carotene showed significant degradation (p < 0.05) as a function of pressure, temperature, and time. Pressure treatment of raw vegetables (such as cauliflower, baby carrots, and carrot greens) appears to be a feasible strategy for enhancing vegetable monoglutamate 5MTHF. Natural antimicrobial compounds were found to be useful in enhancing lethal effects of pressure-assisted thermal treatment against bacterial spores. Selection of packaging material with adequate barrier properties will help to maintain quality of pressure-assisted thermally processed low-acid foods. Chemical markers, such as furanone have been successfully used as indirect indicators of heating patterns in advanced thermal processes; however our work suggests that this may not be a suitable marker for evaluating pressure heat uniformity during pressure-assisted thermal processing. PARTICIPANTS: Co-edited a book with Zhang, H. Q. (USDA ARS), G. Barbosa-Canovas (Washington State University), P. Dunne (US Army NATICK), D. Farkas (consultant), and J. Yuan (food industry). Collaborated with Gulsun Akdemir Evrendilek and Koca, N. (Turkey), Galina Mikhaylenko & Juming Tang (Washington State University), David Legan and Y. Parulekar (food industry), Schirmer, Sarah L (US Army NATICK) on various research projects. At OSU, worked with Rachel E. Kopec, Steven J. Schwartz, Wang, Chao., Ken M. Riedl, Jeremy Somerville, Hossein Daryaei, Sudhir K Sastry, AE Yousef, J. Harper, Loc Thai Nguyen, Huseyin Ayvaz, and Rockendra Gupta. TARGET AUDIENCES: Food Processors, regulators and consumers interested in novel food processing methods. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Project results were shared with the scientific community via international conferences and workshops including 2011 IFT Annual meeting, New Orleans, LA and 2011 Nonthermal Processing Workshop, Germany. Authored invited presentations at industrial and government agencies. Shared the benefits and limitations of alternative food preservation methods such as high pressure processing to consumers and food processors through popular media including food safety news, Today's Dietitian, American Society of Engineering Education magazine PRISM, Discover Magazine, and Modern Food Processing magazine. Co-edited and published a book on "Nonthermal Processing Technologies for Food". Assisted various Ohio and USA food processors in demonstrating the quality benefits of high pressure processing. Our studies also helped the food industry assess the commercialization potential of the technology.

Publications

  • Zhang, H. Q., G. Barbosa-Canovas, V.M. Balasubramaniam, P. Dunne, D. Farkas, and J. Yuan. 2011. Handbook of Nonthermal Processing Technologies for Food. Chicago: IFT Press, Wiley-Blackwell Publishing.
  • Loc Thai Nguyen and V.M. Balasubramaniam. 2011. Fundamentals of Food Processing using High Pressure. In Handbook of Nonthermal Processing Technologies for Food. Zhang, H. Q., G. Barbosa-Canovas, V.M. Balasubramaniam, P. Dunne, D. Farkas, and J. Yuan. (Eds). Chicago: IFT Press, Wiley-Blackwell Publishing 3-19.
  • Rockendra Gupta and V.M. Balasubramaniam. 2011. High Pressure Processing of Fluid Foods. In Novel and Non-thermal Technologies for Fluid Foods. Edited by Patrick J. Cullen, Brijesh Tiwari, and Vasilis Valdramidis. San Diego, CA: Elsevier.109-134.
  • Gulsun Akdemir Evrendilek and V.M. Balasubramaniam. 2011. Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drinkapplying combination of high pressure processing and mint essential oils. Food Control. 22 (8): 1435-1441.
  • Koca, N., V.M. Balasubramaniam and W.J. Harper. 2011. High Pressure Effects on the Microstructure, Texture, and Color of White Brined Cheese. Journal of Food Science. 76 (5): E399-E404.
  • Rockendra Gupta, Galina Mikhaylenko, V.M. Balasubramaniam, and Juming Tang. 2011. Combined pressure-temperature effects on the chemical marker (4-hydroxy-5-methyl- 3(2H)-furanone) formation in whey protein gels. LWT Food Science and Technology. 44 (10): 2141-2146.
  • Rockendra Gupta, Rachel E. Kopec, Steven J. Schwartz, and V. M. Balasubramaniam. 2011. Combined Pressure-Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice. Journal of Agricultural and Food Chemistry. 59 (14 ) : 7808-7817.
  • Wang, Chao., Ken M. Riedl, Jeremy Somerville, V. M. Balasubramaniam, and Steven J. Schwartz. 2011. Influence of High-Pressure Processing on the Profile of Polyglutamyl 5-Methyltetrahydrofolate in Selected Vegetables. Journal of Agricultural and Food Chemistry 59(16): 8709-8717
  • Balasubramaniam, V.M. 2011. Pressure-assisted thermal processing of low-acid foods. 2011 Summer Conference of Society for Applied Microbiology (Sfam), Dublin, Ireland. July 05-07.
  • Balasubramaniam, V.M. 2011. High pressure processing. 11th International Congress on Engineering and Food. Athens, Greece. May 22-26.
  • Balasubramaniam, V.M. 2011. Pressure-assisted thermal processing. 2011 Nonthermal Processing Workshop, Osnabruck, Germany, October 12-14.
  • Balasubramaniam, V.M. 2011. Advanced Thermal and Nonthermal Based Technologies for Food Pasteurization and Sterilization. International symposium on food processing. Defense Food Research Laboratory, Mysore, India. Nov 23-25.
  • Hossein Daryaei, V.M. Balasubramaniam, and J. David Legan. 2011. Inactivation of Bacillus cereus spores in cooked rice by combined pressure-thermal treatment. 2011 Annual Meeting of Institute of Food Technologists. New Oreleans, LA. June 11-14.
  • Huseyin Ayvaz, V.M. Balasubramaniam, Schirmer, Sarah L. and Y. Parulekar. 2011. Influence of packaging materials and storage conditions on the quality attributes of pressure-assisted thermally processed carrots. 2011 Annual Meeting of Institute of Food Technologists. New Orleans, LA. June 11-14.
  • Rockendra Gupta, Rachel E. Kopec, V.M. Balasubramaniam, and Steven J. Schwartz. 2011. Combined Pressure-Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice. 2011 Annual Meeting of Institute of Food Technologists. New Oreleans, LA. June 11-14.
  • Sung Hee Park, V.M. Balasubramaniam, Sudhir K. Sastry. 2011. Estimating Pressure Induced Changes Vegetable Tissues Using In Situ Electrical Conductivity Technique and Instrumental Analysis. 2011 Annual Meeting of Institute of Food Technologists. New Oreleans, LA. June 11-14.
  • Buckow, R., T. Kouchma, V.M. Balasubramaniam. 2011. Energy Efficiency of non-thermal Processes. 2011 Nonthermal Processing Workshop, Osnabruck, Germany, October 12-14.


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

Outputs
OUTPUTS: Investigator disseminated the research findings at national and international level professional society meetings. Project results were shared with the scientific community during 2010 IFT Annual meeting, Chicago, IL, 2010 Nonthermal Processing Workshop, Montreal, Canada and via invited presentations at industrial and government agencies. Participated in a short course organized by UC Davis Extension during Fall 2010. Rockendra Gupta and Josh Smith completed their PhD and MS degree in Food Science and Technology respectively. Their research evaluated combined pressure-heat effects on fruits and vegetable products such as tomato and green beans. Assisted various Ohio and US food processors in demonstrating the quality benefits of alternative food preservation methods. Co-edited a Wiley-IFT press book entitled "Nonthermal Processing Technologies for Food". PARTICIPANTS: V.M. Balasubramaniam, Loc T. Nguyen, N.K. Rastogi,Rockendra Gupta, Bo Jiang, Steven Schwartz, David Francis, Stephen Min, Wannasawat Ratphitagsanti, Silvia De Lamo-Castellvi, AE Yousef, Elizabeth M. Grasso, Jeremy A. Somerville, Ken Lee (Ohio State University), Evan Turek, David Legan,Abdullatif Tay (Kraft Foods) TARGET AUDIENCES: Food processors, equipment vendors and government agencies interested to implement alternate improved food processing technologies for food pasteurization and sterilization PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
The influences of barrier properties of packaging materials and storage conditions on selected quality attributes of carrot samples processed by pressure-assisted thermal processing (PATP) were investigated. Packaging type, storage temperature and time significantly influenced product quality attributes during extended storage. A study was conducted to document the changes in lycopene and beta-carotene retention in tomato juice subjected to combined pressure-temperature treatments. It was observed that while the combined pressure-heat treatments increased carotenoid extractability. the in-vitro bioaccessibility of carotenoids (more specifically, lycopene) was not significantly different among the treatments investigated. Efficacy of high pressure processing to decrease Salmonella Typhimurium ATCC 53647 inoculated into peanut butter and model systems were investigated. While significant differences were found between natural peanut butter and peanut protein mixtures, the pressure treatment was found to be not micro-biologically effective to preserve peanut based products. A model was developed for integrated process lethality for PATP taking into consideration the lethal contribution of both pressure and heat on spore inactivation. Spatial variation in process temperature resulted up to 3.4 log variation in survivors between top and bottom of the carrier basket. A study was conducted to determine kinetics of changes in enzyme activity, color, ascorbic acid, lycopene and individual phenolics content in tomatoes as affected by the process technologies of microwave and ohmic heating, as well as high pressure processing. High pressure treatments of 2.5, 2 and 0.5 minutes were sufficient to inactivate Bacillus coagulans 185A at 95, 100 and 105 C respectively. Polygalacturonase (PG) was inactivated successfully by pressure treatments, but pectin methylesterase (PME) was more resistant to inactivation under pressure.

Publications

  • Loc T. Nguyen, Abdullatif Tay, V.M. Balasubramaniam, J.D. Legan, Evan J. Turek, and Rockendra Gupta. 2010. Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods. LWT -Food Science and Technology. Vol. 43: 525-534
  • Rastogi, N.K., Loc Thai Nguyen, Bo Jiang, and V. M. Balasubramaniam. 2010. Improvement in texture of pressure-assisted thermally processed carrots by combined pretreatment using response surface methodology. Food and Bioprocess Technology: An International Journal. Vol. 43, no. 3: 525-534.
  • Rockendra Gupta, V. M. Balasubramaniam, Steven J. Schwartz, and David M Francis. 2010. Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments. Journal of Agricultural and Food Chemistry. Vol. 58, no. 14: 8305-8313
  • Stephen Min, S.K. Sastry, and V.M. Balasubramaniam. 2010. Compressibility and density of select liquid and solid foods under pressures upto 700 MPa. Journal of Food Engineering. Vol. 96, no. 4: 568-574.
  • Wannasawat Ratphitagsanti, Silvia De Lamo-Castellvi, V.M. Balasubramaniam, and Ahmed Elmeleigy Yousef. 2010. Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and carrot puree. Journal of Food Science. Vol. 75, no. 1: M46-M52.
  • Balasubramanian, S. and V.M. Balasubramaniam. 2010. Synergistic effect of pressure, temperature and pH on inactivation of Bacillus Subtilis spores in buffer and model food systems. Journal of Food Process Engineering. Vol. 33, no. 5. (October): 781-801
  • Elizabeth M. Grasso, Jeremy A. Somerville, V. M. Balasubramaniam, and Ken Lee. 2010. Minimal effects of high pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products. Journal of Food Science. Vol. 75, no. 8. (October): E522-E526.
  • de Lamo-Castellvi S., Ratphitagsanti W., Balasubramaniam V.M., and Yousef A.E. 2010. Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing. Journal of Food Protection. Vol. 73, no. 11. (November): 2043-2052.
  • Loc Thai Nguyen, V.M. Balasubramaniam, and S.K. Sastry. 2011. Determination of in-situ thermal conductivity, thermal diffusivity, volumetric specific heat and isobaric specific heat of selected foods under pressure. International Journal of Food Properties (In press)


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

Outputs
OUTPUTS: Pressure-heat treatment combinations offer unique opportunity for the food processors to pastuerize and sterilize food products with reduced thermal impact on product quality. The overall objectives of the project are to evaluate the combined pressure-heat treatment influence on microbial safety and quality of various foods. Project results were shared with the scientific community during 2009 IFT Annual meeting, Anaheim, CA as well as during 2009 Nonthermal Processing Workshop held at Beijing, China. Doctoral students Loc Thai Nguyen and Wannasawat Ratphitagsanti completed their PhD degree in Food Science and Technology under the investigator supervision. During their doctoral research, the students have evalauted the influence of different processing parameters (such as pressurization rate, pressure, temperature) on microbial safety and quality of selected low-acid foods. Jeremy Somerville completed his MS degree by evaluating the advantages of using PATP for preserving black beans. The laboratory assisted various Ohio and US food processors in demonstrating the quality benefits of high pressure pasteurization and pressure-assisted thermal processing. Investigator Balasubramaniam co-edited a book entitled "Handbook of Nonthermal Processing Technologies for Food" along with Drs. Howard Zhang, Barbosa-Canavos, Dunne, Farkas, and Yuan. In this handboook to be published by Wiley, the editors and the authors review the state of the art of several nonthermal processing technologies including high pressure processing, pulsed electric field processing, irradiation, ozone, ultrasonic, hydraulic shock, electrolyzed water and selected combination treatments. PARTICIPANTS: Department of Food Science and Technology: Dr. V.M. (Bala) Balasubramaniam, Associate Professor (PI); Steve Schwartz, Professor; Ahmed Yousef, Professor; Loc Nguyen, PhD Student; Hossein Daryaei, Post-doctoral Associate; Wannasawat Ratphitagsanti,PhD Student; Jeremy Somerville,MS student; Sunghee Park, PhD Student; Rockendra Gupta, PhD student Department of Food Agricultural and Biological Engineering: Sudhir K Sastry, Professor OARDC Horticulture and Crop Science: David Francis. Washington State University: Juming Tang, Galina Mikhaylenko TARGET AUDIENCES: The research will benefit the food processors and the regulators interested in improving quality of foods processed by conventional heat treatment methods. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Selected combination of various antimicrobial compounds (including chelating agents, surfactants, natural polymers, and enzymes) were found to be effective in enhancing the combined pressure-heat microbial lethality. Research was conducted on the formation and stability of 4-hydroxy, 5-methyl, 3(2H) furanone as a function of pressure, temperature and pH. This study suggests that 4-hydroxy, 5-methyl, 3(2H) furanone may not be a suitable marker for evaluating pressure-heat uniformity during combined pressure-heat treatment. An integrated process lethality model was developed taking into consideration the lethal contribution of both pressure and heat on spore inactivation. A study was conducted to characterize the storage stability of lycopene in tomato juice processed by various pressure-heat combinations. The tested pressure-heat combinations were found to improve the extractability of lycopene over conventionaly processed samples.

Publications

  • Ratphitagsanti, W., Ahn, J., V.M. Balasubramaniam, and A.E. Yousef. 2009. Influence of pressurization rate and pressure pulsing on the inactivation of bacterial spores during pressure-assisted thermal processing. Journal of Food Protection 72(4): 775-782.
  • Min, S., Sastry, S.K., and V.M. Balasubramaniam. 2009. Variable volume piezometer for measurement of volumetric properties of materials under high pressure. High Pressure Research 29(2):278-289.
  • Kingsly, A., V.M. Balasubramaniam, and N.K. Rastogi. 2009. Effect of high-pressure processing on texture and drying behavior of pineapple. Journal of Food Process Engineering 32(3):369-381.
  • Kingsly, A. R. P., Balasubramaniam, V. M. and N.K. Rastogi. 2009. Influence of high-pressure blanching on polyphenoloxidase activity of peach fruits and its drying behavior. International Journal of Food Properties 12(3):671-680.
  • Somerville, J. and V.M. Balasubramaniam. 2009. Pressure-Assisted Thermal Sterilization of Low-Acid Shelf-Stable Foods. Resource: Engineering & Technology for a Sustainable World 16(7): 14-17.


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

Outputs
OUTPUTS: Pressure-assisted thermal processing (PATP) provides a unique opportunity to overcome the limitations of the conventional thermal processing of low-acid foods. The overall objectives of the project are to evaluate factors influencing PATP process uniformity, study combined pressure-resistance of bacterial spores, and investigate the influence of in-situ food properties on food safety and quality and selected low-acid foods. The laboratory has been actively contributing and disseminating research findings at national and international level. Investigator has been invited to share the current status of the technology among the readers of Food technology magazine published by Institute of Food Technologists (Balasubramaniam, Farkas, and Turek, 2008). Similarly our lab contributed to another invited publication in Food Science and Technology International journal on technology status and future research needs (Balasubramaniam and Farkas, 2008). Laboratory continues to serve as a national resource on scientific and technological aspects of high pressure food pasteurization and sterilization. Project results were disseminated in the form of technical presentations during 2008 IFT Annual meeting, New Orleans, LA, 2008 IFT Nonthermal Processing Workshop and Short courses (Portland OR and Madrid, Spain) and 2008 Indian International Food Convention, Mysore, India. In addition, invited presentations were made at University Florida sponsored citrus engineering conference. PARTICIPANTS: Collaborators and organizations Prof. Dan Farkas, Professor Emeritus, Oregon State Univ. Dr. Evan J. Turek, Kraft Foods Participating member companies in Center for Advanced Processing and Packaging Studies TARGET AUDIENCES: Food scientists and engineers interested in emerging food processing technology. Target audience come from the academia, food industry and the federal Government PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Various approaches for enhancing the microbial spore lethality during pressure assisted thermal processing (PATP) were investigated. Within the experimental conditions studied, sucrose laurate ester appeared to enhance PATP spore lethality (up to 1.08 log), but showed limited effectiveness in inhibiting recovery of remaining population. Mechanism of B. amyloliquefaciens TMW 2.479 spore inactivation during TP and PATP was investigated using FTIR spectroscopy. Thermal treatment impacted 1381, 1411, and 1438 bands. This suggests the contribution of carboxylate (COO-) vibration of calcium dipicolinate, and pyridine ring vibration of DPA/acid peptides, respectively. These studies will help the industry to establish microbiologically safe PATP conditions for processing low-acid shelf stable foods. Additional bands (1280 and 1612 cm-1) were also observed when spores were treated with PATP. A dual-needle probe approach was used to determine specific heat, thermal conductivity and diffusivity of selected foods under pressure. Within the range of experimental conditions studied, thermal conductivity and thermal diffusivity of food materials tested increased with pressure while specific heat values slightly decreased. In-situ property values of food material under pressure can help the food processors and regulators to evaluate uniformity of combined pressure-thermal treatment.

Publications

  • Balasubramaniam,V.M., Farkas, D. Turek, E. J., 2008. Preserving foods through high-pressure processing. Food Technology 62(11): 32-38
  • Balasubramaniam,V.M., Farkas,D. F., 2008. High pressure food processing. Food Science and Technology International. 14(5):413-418
  • Evrendilek,G. Koca,N. Harper,W. J., Balasubramaniam,V.M. 2008. High-pressure processing of Turkish white cheese for microbial inactivation. Journal of Food Protection 71(1): 102-108
  • Rastogi,N. K., Nguyen,L. T., Balasubramaniam,V.M. 2008. Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing. Journal of Food Engineering. 88(4):541-547
  • Villacis,M. F., Rastogi,N. K., Balasubramaniam,V.M. 2008. Effect of high pressure on moisture and NaCl diffusion into turkey breast. LWT-Food Science and Technology. 41(5): 836-844
  • Wannasawat,R. Silvia De,L. Balasubramaniam,V.M. 2008. Biological spore inactivation by pressure-assisted thermal processing: Challenges in finding a suitable biological indicator for process validation. Chapter 16. In Biological indicators for sterilization processes. Margarita Gomez and Jeanne Moldenhauer (eds). Parenteral Drug Association, Bethesda, MD and Davis Healthcare International Publishing, River Grove, IL. Pp 413-450


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

Outputs
OUTPUTS: Pressure-assisted thermal processing (PATP) is a promising emerging technology for production of commercially sterile low-acid shelf-stable foods with minimal thermal impact on product quality. The inactivation and recovery of PATP-treated Bacillus amyloliquefaciens spores in selected low-acid foods (egg patty mince and green pea puree) during extended product storage was studied. Mechanism of spore inactivation during PATP was studied by studying infrared absorption bands. In-situ properties (thermal conductivity, reaction volume,pH and density) of food materials under pressure were studied. The efficacy of pressure treatment in preserving selected instrumental quality attributes of carrots was investigated. Microscopic examination of the product was carried out to investigate extend of thermal damage in PATP samples. Raghupathy Ramaswamy (PhD) and Maria Villacis (MS) completed research on high pressure processing and completed their degrees. Dr. Ramaswamy is currently employed by Auvre Technologies, Kent, WA. Ms. Villacis is employed by Nestle. Technology transfer occurred in the form of pilot plant demonstrations as well as one-on-one meetings with interested food processors. Research was disseminated in the form of nine peer-reviewed journal articles. Results of the study was further disseminated to the food industry through 2007 IFT short course on nonthermal processing and 2008 Nonthermal workshop held at Portland, OR. PARTICIPANTS: PI: Balasubramaniam VM Faculty Collaborators: Sastry, SK; Yousef, AY; Rodriguez-Saona, L. E Researchers: Rastogi, NK; Ahn, J; Nguyen, L.; Stephen Min; Maria Villacis. TARGET AUDIENCES: Spore inactivation research will help the industry and regulators in establishing criteria for safe processing of low-acid shelf-stable food products by high pressure sterilization. Insitu property study under pressure contributed to database on properties of complex food materials under pressure and improved our knowledge on thermal distributions during high-pressure sterilization. Food quality research will help the food industry in evaluating the quality of low-acid shelf stable food products treated by high pressure sterilization. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Pressure (700 MPa) treatment in combination with heat (105-121C) beyond selected pressure holding times decreased B. amyloliquefaciens populations to undetectable levels by the enrichment procedure. An FTIR spectroscopy analysis revealed that during PATP, changes in α-helix and β-sheets of secondary protein were evident in specific spectral regions. Thermal conductivity and density of all samples increased as a function of pressure. Among the products tested, carrot had the highest thermal conductivity at 700 MPa and 75C, while chicken fat had the lowest k under similar conditions. pH change from 0.1 to 400 MPa was -0.48 for citric acid, -1.09 for phosphoric acid, 0.28 for MES, and -0.01 for sulfanilic acid. In comparison to thermal processing (TP), PATP better retained color of carrot samples. During TP, carotene content decreased from 17.7 to 13.2 mg/100g, however, in case of PATP (700 MPa-105C) carotene content decreased from 17.7 to 14.1 mg/100g. Both PATP and TP completely inactivated natural flora present in the samples. Under comparable process temperatures (up to 105C), PATP protected carrot quality attributes better than TP samples. The results of the study will help the regulators and the food industry scientists to evaluate the microbial efficacy of pressure-sterilized products. The study helped to document the role of thermal gradient on PATP process non-uniformity. The study provided insight on extend of tissue softening and quality degradation after PATP treatment.

Publications

  • Subramanian, A., Ahn, J., Balasubramaniam, VM., and Rodriguez-Saona, L. E. 2007. Monitoring biochemical changes in bacterial spore during thermal and pressure-assisted thermal processing using FT-IR Spectroscopy Journal of Agricultural and Food Chemistry.55 (22): 9311-9317.
  • Ramaswamy, R., and Balasubramaniam, VM. 2007. Effect of polarity and molecular structure of selected liquids on their heat of compression during high pressure processing. High Pressure Research An International Journal. 27(2), 299-307.
  • Ahn, J., Balasubramaniam, VM., and Yousef, A. E. 2007. Inactivation kinetics of selected heat resistant aerobic and anaerobic bacterial surrogate spores by pressure-assisted thermal processing. International Journal of Food Microbiology 113(3)321-329.
  • Ahn, J., and Balasubramaniam, VM. 2007. Effects of inoculum level and pressure pulse on the inactivation of Clostridium sporogenes spores by pressure-assisted thermal processing. Journal of Microbiology and Biotechnology 17 (4), 616-623.
  • Min, S., Sastry, SK., and Balasubramaniam, VM. 2007. In situ electrical conductivity measurement of select liquid foods under hydrostatic pressure to 800 MPa. Journal of Food Engineering 82(4), 489-497.
  • Nguyen, L., Rastogi, N., and Balasubramaniam, VM. 2007. Evaluation of the Instrumental Quality of Pressure-Assisted Thermally Processed Carrots. Journal of Food Science 72(5), E264-E270.
  • Patazca,, E., Kouchma, T., and Balasubramaniam, VM. 2007. Quasi-adiabatic temperature increase during high pressure processing of selected foods. J. Food Engineering.80(1), 199-205.
  • Rastogi, N., Raghavarao, K., Balasubramaniam, VM., Niranjan, K., and Knorr, D. 2007. Opportunities and Challenges in High Pressure Processing of Foods. Critical Reviews in Food Science and Nutrition 47(1), 69-112.
  • Ramaswamy, R., Balasubramaniam, VM., and Sastry, SK. 2007. Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa. J. Food Engineering. 83 (3), 444-451.


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

Outputs
The combined pressure-thermal inactivation kinetics of spores from three strains of anaerobic (Clostridium sporogenes, C. tyrobutylicum, and Thermoanaerobacterium thermosaccharolyticum), and six strains of aerobic (Bacillus amyloliquefaciens and B. sphaericus) bacteria were studied. Survivor data were modeled using log-linear and Weibull models to obtain relevant kinetic parameters. In comparison to thermal treatment alone, the combined pressure-thermal conditions accelerated the inactivation of the spores tested. A measurable fraction of spore populations was inactivated during the pressure come-up time. Pressure-assisted thermal processing (PATP) at 700 MPa and 121C for 1 min inactivated up to 7-8 log for some of spores tested. Among bacteria evaluated, based on survivor curve data T. thermosaccharolyticum, B. amyloliquefaciens Fad 82, and Fad 11/2 were found to produce the most PATP-resistant spores. Thermal conductivity (k) and density of selected food materials were estimated under combined pressure-temperature conditions using a line heat source probe (for thermal conductivity measurements) and variable volume piezometer (for density measurements). Combined pressure-temperature treatment increased k values of tested food materials. At 700 MPa, food samples reduced in volume by 14-16%. Density of all samples at 25C increased as a function of pressure and was characterized by a second order polynomial. A study was conducted to evaluate the efficacy of pressure treatment (500 to 700 MPa) in preserving selected instrumental quality attributes of carrots under comparable process temperature (95-121C). In comparison to TP, PATP better retained color of carrot samples. Combined pressure-thermal treatment resulted in decrease in carotene content; however, the reduction was lower as compared to TP. Natural flora present in carrot samples were completely inactivated for both PATP and TP treatments. Under comparable process temperatures (up to 105C), PATP protected carrot quality attributes better than TP samples. At 121C, process and pre-process thermal history greatly influenced carrot textural change and pressure protective effects were less pronounced. PATP is a potential alternative for producing superior quality shelf-stable low-acid foods.

Impacts
Pressure-assisted thermal processing can inactivate harmful bacterial spores, at temperatures less than those needed for retorting, and potentially without the use of chemical preservatives. The realization of this potential can benefit consumers by providing safe and better tasting shelf-stable foods such as soups and meat entrees in lighter containers. In-situ property measurement studies will provide an improved body of knowledge on thermal distributions during high-pressure processing, physico-chemical changes in foods under pressure, and facilitate development of database on properties of complex food materials under pressure.

Publications

  • Li, Si-Quan, Howard Q. Zhang, V.M. Balasubramaniam, Young-Zoon Lee, Joshua A. Bomser, Steven J. Schwartz, and C. Patrick Dunne. 2006. Comparison of effects of high pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin G in the enriched soymilk under equivalent microbial inactivation levels. Journal of Food and Agricultural Chemistry. 54(3), 739-746.
  • Rajan, S., J. Ahn, V. M. Balasubramaniam and A. E. Yousef. 2006. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patties. Journal of Food Protection. 69(4) 853-860.
  • Rajan, S., S. Pandrangi, V.M. Balasubramaniam, and A.E. Yousef. 2006. Inactivation of Bacillus stearothermophilus spores in egg patties by pressure assisted thermal processing. Lebensmittel- Wissenschaft-und- Technologie . 39(8), 844-851.
  • Juliano, P., M. Toldra, T. Koutchma, S. Clark, V.M. Balasubramaniam, J.W. Mathews, C.P. Dunne, and G.V. Barbosa-Canovas. 2006. Texture and water retention improvement in high pressure thermally sterilized scrambled egg patties. Journal of Food Science. 71 (2), E52-E61.
  • Balasubramaniam, V.M. 2006. High pressure processing of foods. Ohio Country Journal. 15(4), 33.


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

Outputs
The combined pressure-thermal inactivation kinetics of spores from three strains of anaerobic (Clostridium sporogenes, C. tyrobutylicum, and Thermoanaerobacterium thermosaccharolyticum), and six strains of aerobic (Bacillus amyloliquefaciens and B. sphaericus) bacteria were studied. Spores of these bacteria were prepared in deionized water or minced egg patty and treated in a custom-made kinetic tester over various pressure (0.1 and 700 MPa) and thermal (105 and 121C) combinations. Survivor data were modeled using log-linear and Weibull models to obtain relevant kinetic parameters. In comparison to thermal treatment alone, the combined pressure-thermal conditions accelerated the inactivation of the spores tested. Spores became less sensitive to pressure changes at higher temperatures. A measurable fraction of spore populations was inactivated during the pressure come-up time. Pressure-assisted thermal processing (PATP) at 700 MPa and 121C for 1 min inactivated up to 7-8 log for some of spores tested. Among bacteria evaluated, T. thermosaccharolyticum, B. amyloliquefaciens Fad 82, and Fad 11/2 were found to produce the most PATP resistant organisms. PATP inactivation plots showed characteristic upward curvature, which is indicative of the tailing behavior. The developed kinetic model parameters for various aerobic and anaerobic spores under well-defined pressure-thermal conditions could be used for the evaluation of various critical PATP parameters. Experiments underway for in-situ measurement of thermal conductivity, compression heating, and electrical conductivity of selected liquid foods under elevated pressure. Experiments were conducted using custom fabricated high-pressure equipment. Thermal conductivity of the tested food materials increased linearly with increase in pressure. Compression heating values of polar liquids exhibited a linear trend with increase in pressure and a non-linear trend was observed with non-polar liquids and fatty acids. Among the liquids with varying polarity, compression-heating values decreased with increasing polarity index during high pressure processing. For 0.1m NaCl at 25C, electrical conductivity increased as a function of pressure from 1.13 S/m at 0.1MPa to 1.35 S/m at 400 MPa and 1.18 S/m at 800 MPa. Studies are in progress to evaluate thermal and electrical conductivity values of liquid foods.

Impacts
Pressure-assisted thermal processing can inactivate harmful bacterial spores, at temperatures less than those needed for retorting, and potentially without the use of chemical preservatives. The realization of this potential can benefit consumers by providing safe and better tasting shelf-stable foods such as soups and meat entrees in lighter containers. In-situ property measurement studies will provide an improved body of knowledge on thermal distributions during high-pressure processing, physico-chemical changes in foods under pressure, and facilitate development of database on properties of complex food materials under pressure.

Publications

  • Srilatha Pandrangi, Sandeep Rajan, V.M. Balasubramaniam and A.E. Yousef. 2005. Combined Pressure-Thermal Resistance of selected Bacillus spores. Abstract no. 54F-14, Annual Meeting of Institute of Food Technologists, New Orleans, LA. July 16-20.
  • Rajan, S., V. M. Balasubramaniam, S. Pandrangi, and A. E. Yousef. 2005. Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing. Abstract no. 54F-11. Annual Meeting of Institute of Food Technologists, New Orleans, LA. July 16-20.
  • Ramaswamy, R., V.M. Balasubramaniam, and S.K. Sastry. 2005. Effect of alternative processing technologies on hydration characteristics of navy beans. Abstract no. 54F-13. Annual Meeting of Institute of Food Technologists, New Orleans, LA. July 16-20.
  • Riedl, K., V.M. Balasubramaniam, J. Ahn, and Y. Vodovotz. 2005. Cooking rice by high pressure processing delays staling as shown by differential scanning calorimetry and mechanical analysis. 2005 AACC Annual Meeting, Orlando, Florida September 11-14.
  • Rajan, S., J. Ahn, V. M. Balasubramaniam, and A. E. Yousef. 2005. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores. Poster presentation abstract. Nonthermal Processing Workshop, Co-sponsored by Institute of Food Technologists, Nonthermal Processing Division and EFFoST. USDA Eastern Regional Research Center, Philadelphia, PA. September 15-16.
  • Ahn, J., V.M. Balasubramaniam, and A.E. Yousef. 2005. Effect of pressure-assisted thermal processing on the inactivation of selected Clostridium and Bacillus surrogate spores. Poster presentation abstract. Nonthermal Processing Workshop, Co-sponsored by Institute of Food Technologists, Nonthermal Processing Division and EFFoST. USDA Eastern Regional Research Center, Philadelphia, PA. September 15-16.
  • Rajan, S., J. Ahn, V.M. Balasubramaniam and A.E. Yousef. 2005. Modeling pressure and thermal sensitivity of Bacillus amyloliquefaciens spores in mashed egg patties during pressure-assisted thermal processing. Abstract no. 572b. Topical conference on food engineering, 2005 Annual Meeting of Chemical Engineers, Cincinnati, OH. October 30-November 4.
  • Barbosa-Canovas, G.V., P. Juliano, T. Koutchma, V.M. Balasubramaniam, J.W Mathews, and C. P Dunne. 2005. High pressure thermal sterilization of precooked egg patties: factors affecting preheating efficiency. Abstract no. 572c. Topical conference on food engineering, 2005 Annual Meeting of Chemical Engineers, Cincinnati, OH. October 30-November 4.
  • Miller, S., V.M. Balasubramaniam, M. Bennett, E. Grassbaugh, and A. Evans. 2005. Seedling vigor index values following various vegetable seed treatments. In Vegetable Research Results 2004, Hort & Crop Science Series No. 740. Ohio Agricultural Research and Development Center, The Ohio State University, Columbus, OH. pp. 21-23.
  • Raghupathy Ramaswamy, Tony Jin, V. M. Balasubramaniam, and Howard Zhang. 2005. Pulsed electric field processing. Fact sheet for food processors. FSE 2-05. Ohio State University Extension Fact Sheet (peer-reviewed), Columbus, OH.
  • Raghupathy Ramaswamy, V.M. Balasubramaniam, and S.K. Sastry. 2005. Ohmic heating of foods. Fact sheet for food processors. FSE 4-05. Ohio State University Extension Fact Sheet, Columbus, OH.
  • Pandrangi, S. and V.M. Balasubramaniam. 2005. High pressure processing of salad and ready meals. In: Emerging Technologies for Food processing Da-Wen Sun (Ed.) Elsevier Academic Press, London, UK. pp. 33-45.
  • Ramaswamy, R., V.M. Balasubramaniam, and S.K. Sastry. 2005. Properties of food materials during high pressure processing. In: Encyclopedia of Agricultural, Food, and Biological Engineering. Heldman, D. (Ed.) Marcel Dekker, Inc., New York.
  • Ramaswamy, R., V.M. Balasubramaniam, and S.K. Sastry. 2005. Effect of high pressure and irradiation treatments on hydration characteristics of navy beans. International Journal of Food Engineering 1(4) 3:1-17.
  • Rajan, S., S. Pandrangi, V.M. Balasubramaniam, and A.E. Yousef. 2005. Inactivation of Bacillus stearothermophilus spores in egg patties by pressure assisted thermal processing. Lebensmittel-Wissenschaft-und-Technologie (In press).
  • Li, Si-Quan, Howard Q. Zhang, V.M. Balasubramaniam, Young-Zoon Lee, Joshua A. Bomser, Steven J. Schwartz, and C. Patrick Dunne. 2005. Comparison of effects of high pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin G in the enriched soymilk under equivalent microbial inactivation levels. Journal of Food and Agricultural Chemistry. (In press).
  • Juliano, P., M. Toldra, T. Koutchma, S. Clark, V.M. Balasubramaniam, J.W. Mathews, C.P. Dunne, and G.V. Barbosa-Canovas. 2005. Texture and water retention improvement in high pressure thermally sterilized scrambled egg patties. Journal of Food Science (In press).
  • Rajan, S., J. Ahn, V. M. Balasubramaniam and A. E. Yousef. 2005. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patties. Journal of Food Protection (In press).
  • Sandeep Rajan. 2005. Inactivation kinetics of bacterial spores in egg patties by pressure-assisted thermal processing. The Ohio State University. MS Thesis.
  • Ahn, J. and V.M. Balasubramaniam. 2005. Inactivation of natural spores by pressure assisted thermal processing. Abstract no. 18D-21. Annual Meeting of Institute of Food Technologists, New Orleans, LA. July 16-20.
  • Barbosa-Canovas, G. V., P. Juliano, M. Toldra, S. Clark, T. N. Koutchma, V. M. Balasubramaniam, J. Mathews, and C. P. Dunne. 2005. Approaches for texture and syneresis improvement in scrambled egg patties after high pressure thermal sterilization. Abstract no. 34-8. Annual Meeting of Institute of Food Technologists, New Orleans, LA. July 16-20.
  • Li, S.-Q., Q. H. Zhang, Y.-Z. Lee, J. A. Bomser, S. J. Schwartz, V. M. Balasubramaniam, and C. P. Dunne. 2005. Processing effects of pulsed electric fields, high pressure processing or heat treatment on the stability of bovine immunoglobulin G and soy isoflavone in an enriched soymilk. Abstract no. 34-2. Annual Meeting of Institute of Food Technologists, New Orleans, LA. July 16-20.


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

Outputs
Resistance of selected Bacillus spores to pressure assisted thermal processing (PATP) was studied. Spores suspended in de-ionized water or food matrix were preheated to a predetermined temperature and pressure processed using a high-pressure food processor at 700 MPa to 105C, 90C, and 70C. Pressure holding times ranged from 0-5 minutes. Thermal spore inactivation studies were also conducted for at 121.1C, 100C, and 70C. Viable spores in processed samples in all cases were enumerated after 48 h using plate count agar with incubation temperatures of 37C for B. polymyxa and B. subtilis; and 55C for B. stearothermophilus. Transmission Electron microscopy (TEM) images of treated spores were obtained to compare the nature of damage caused by different treatments. PATP accelerated the inactivation for all Bacillus (B. stearothermophilus, B. polymyxa, B. subtilis) spores when compared to the thermal treatment alone. Among the Bacilli spp. tested, B. stearothermophilus seems to be the most PATP resistance. It had a decimal reduction time of 0.29 min at 105C/700MPa. Heat shocking did not seem to contribute to the lethality of PATP, with the exception of B. polymyxa where heat shocking caused an additional one-log reduction. TEM images showed more profound damage to the core of certain spores due to PATP treatment. While thermal inactivation of spores followed first- order kinetics, PATP inactivation exhibited non-linear death behavior. Among the models (Modified Gompertz equation, Weibull and Log-logistic equation) tested Weibull model described best PATP inactivation of B. stearothermophilus spores in egg. Experiments are in progress to estimate the combined pressure-thermal resistance of non-pathogenic surrogate Clostridium spores.

Impacts
Pressure-assisted thermal processing can inactivate harmful bacterial spores, at temperatures less than those needed for retorting, and potentially without the use of chemical preservatives. The realization of this potential can benefit consumers by providing safe and better tasting shelf-stable foods such as soups and meat entrees in lighter containers.

Publications

  • Balasubramaniam, V.M., E. Y. Ting, C.M. Stewart and J.A. Robbins. 2004. Recommended laboratory practices for conducting high-pressure microbial experiments. Innovative Food Science and Emerging Technologies. 5(3), 299-306.
  • Ariefdjohan, M.W., P.E. Nelson, R.K. Singh, A.K. Bhunia, V.M. Balasubramaniam, and N. Singh. 2004. The use of high hydrostatic pressure treatment in eliminating Escherichia coli O157: H7 and Listeria monocytogenes in alfalfa seeds. Journal of Food Science. 69(5), M117-20.
  • Raghupathy Ramaswamy, V.M. Balasubramaniam, and Gonul Kaletunc. 2004. High pressure processing: Fact sheet for food processors. FSE-1-04. Ohio State University Extension Fact Sheet (peer-reviewed), Columbus, OH.


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

Outputs
A custom designed mini-high pressure sterilization tester is being fabricated. The unit can precisely control the pressure-temperature during process treatment. Chamber volume is about 20 ml. Maximum pressure limit of the unit is 700 MPa and can process food samples up to a process temperature of 125C. Studies are in progress to evaluate the feasibility of producing shelf-stable egg products using a pilot scale QFP-6 high pressure food processor. Experiments were conducted to evaluate two different pre-heat techniques on quality of pressure processed eggs. Screening studies with various Bacillus and Clostridium spores for combined pressure-temperature resistance in model and food substances is also under progress.

Impacts
Pressure-assisted thermal processing can inactivate harmful bacterial spores, at temperatures less than those needed for retorting, and potentially without the use of chemical preservatives. The realization of this potential can benefit consumers by providing safe and better tasting shelf-stable foods such as soups and meat entrees in lighter containers.

Publications

  • Balasubramaniam,V.M. 2003. High Pressure Food Preservation. In: Encyclopedia of Agricultural, Food and Biological Engineering. Heldman, D. (Ed.) Marcel Dekker, Inc., New York. 490-496.
  • Balasubramanian, S. and V.M. Balasubramaniam. 2003. Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing. Food Research International 36(7), 661-668.
  • Rasanayagam, V., V. M. Balasubramaniam, E. Ting, C. E. Sizer, C. Anderson, and C. Bush. 2003. Compression heating of selected fatty food substances during high pressure processing. Journal of Food Science 68(1), 254-259.