Progress 08/01/03 to 07/31/06
Outputs
The Midwest Advanced Food Manufacturing Alliance (MAFMA) consists of an alliance of 13 Midwest universities. This Alliance provides a unique opportunity for the participating Universities and Food Manufacturing companies to collaborate in research that will directly impact consumers by improving food processes, safety, quality, and health. Collaborations are created through the requirement of matching funds to come from private industry. The 12 funded competitive research projects of the tenth year (2003) of the MAFMA grants concluded July 31, 2006. The following accomplishments were reported. A model was developed to profile and map consumer liking of swiss cheese based on sensory attributes enabling food manufacturers to understand the market performance of existing cheese products. One researcher found that an antimicrobial agent in addition to surface heat treatment can reduce the risk of listeriosis from ready to eat meat. Another researcher reported the need for
improved storage prior to processing blueberries to improve food safety and enhance flavor. A workshop was conducted to report the findings and to present antimicrobial reduction strategies and standards to blueberry growers. In one research project the PI developed a rapid detection assay for E.coli and Salmonella that reduced the detection time 7 hours and the amount of reagents required by 90%. One PI reported MAFMA helped to establish a research program to investigate pressure-assisted thermal processing of foods with emphasis on spore inactivation. Another researcher reported effective ways to reduce bitterness and astringency by reducing the aroma/flavor characteristics in soy related foods. One researcher reported findings that lactic acid bacteria from plant sources appeared to have stronger antifungal activity than dairy sources. One P.I. reported that wheat tortillas possessed unique ingredient and processing requirements from corn tortillas. The findings were presented to
tortilla industry members for troubleshooting purposes. Further research in this area is ongoing. One researcher reported major results towards accomplishing a better drying method for grain processors but indications were that additional research is necessary to finalize the process of natural air/low temperature and the best equipment for the process. Early research indicated this method did result in a higher quality of grain. One researcher is working on a combination of sterilization and enhanced functionality achieved by a jet cooker for potentially producing modified glutens with commercial prospects as an ingredient in the food industry. A combination of gluten and soy proteins show promise for enhanced functional and nutritional properties in food systems. The final researcher developed a matrix that allows selection and assignment of maize samples best suited for producers, intermediate processors and end-use processors in environmentally diverse areas
Impacts
A patent pending novel CD-ELISA could have wide applications in clinical diagnosis of hazardous contaminants present in foods and water. Both a better product for consumers and an economic advantage for the food industry might be realized from a statistical model developed for Swiss cheese. Another research holds promising development in the overall enhancement of flavor and vitamins in food products. The ready-to-eat meat industry was provided with a solution to the Listeria problem, assuring the risk of Listeria monocytogenes is reduced even at the end of the product shelf life and provide benefit to the meat industry by reducing the risk of meat product recalls. Upon approval one researcher expects chlorine dioxide gas can likely be used to enhance the microbial shelf life of blueberries destined for fresh market. By reducing the negative flavor compounds in soy, food manufacturers will be able to produce products with greater consumer acceptance, thus adding market
value of an underutilized crop. Potential commercial applications of lactic acid bacteria from plant based sources to develop new antifungal agents could diminish food loses and improve food safety. Research is being continued on the stickiness in food and its impact on the food industry operations. Utilizing a natural air/low temperature in-bin drying process could result in a higher quality of grain for the grain processing industry. Through a grain matrix, the grain industry will be able to manage grain quality and aid producers in a better selection process for specific processing purposes.
Publications
- Popa, Iulaina, Hanson, Eric J., Schilder, Annemiek, Todd, Ewen C.D., and Ryser, Elliot T. 2005. Inactivation of bacteria, yeasts and molds on palletized highbush blueberries using chlorine dioxide sachets. Ann. Mtg. Intern. Assoc. Food Prot., Baltimore, MD, Aug 15-17.
- Popa, Iuliano, Sabaratnam, Siva, Hanson, Eric J., Schilder, Annemiek, Todd, Ewen C.D., and Ryser, Elliot. 2005. Levels of microbial contaminants in highbush blueberries before, during and after processing. Ann. Mtg. Intern. Assoc. Food Prot., Baltimore, MD, Aug. 15-17.
- Popa, Iuliano. 2005. Microbial levels and reduction strategies for Michigan Highbush blueberries. Michigan State University, East Lansing, MI, December 2005.
- Lee, L. J., Yang, S. T., Lai, S., Bai, Y., Huang, W. C., and Juang, Y. J. 2006. Microfluidic Enzyme-Linked Immunosorbent Assay (ELISA) Technology. In Gregory S. Makowski (ed.). Advances in Clinical Chemistry. In press.
- Bai, Y., Boreman, M., Koh, C. G., Juang, Y. J., Tank, I. C., Lee, L. J., and Yang, S. T. 2006. Surface Modification for Enhancing Antibody Binding on Polymer-Based Microfluidic Device for Enzyme-Linked Immunosorbent Assay. Langmuir. In press.
- Biehl, H. and Barringer, S. A. 2004. Comparison of the effect of powder properties on coating transfer efficiency and dustiness in two non-electrostatic and electrostatic systems. Innov Food Sci Emerg Technol 5(2) 191-198.
- Ratanatriwong, P. and Barringer, S. A. 2006. Effect of powder particle size on electrostatic and nonelectrostatic powder coating. Innov Food Sci Emerg Technol. Submitted.
- Reyes, C. and Barringer, S. A. 2006. Determination of coating evenness on potato chips using image analysis colorimetry and sensory evaluation. J Food Process Pres. Submitted.
- Rajan, S., Ahn, J., Balasubramaniam, V. M., and Yousef, A. E. 2005. Combined pressure-thermal inactivation kinectics of Bacillus amyloliquefaciens spores in mashed egg patties. Journal of Food Protection. Submitted.
- Ahn, J., Balasubramaniam, V. M., and Yousef, A. E. 2005. Inactivation kinetics of selected heat resistant aerobic and anaerobic bacterial surrogate spores by pressure-assisted thermal processing. International Journal of Food Microbiology. In preparation.
- Ahn, J. and Balasubramaniam, V. M. 2005. Inactivation of natural spores by pressure assisted thermal processing. In preparation.
- Robinson, K. M., Klein, B. P., and Lee, S. Y. 2004. Utilizing the R-Index Measure for Threshold Testing in Model Soy Isoflavone Solutions. J. Food Sci., 69(1): SNQ1-4.
- Bartosik, R. and Maier, D. 2005. Field testing of a new variable heat low temperature in-bin drying control strategy. Applied Engineering in Agriculture. 21(3):445-453.
- Bartosik, R. and Maier, D. 2004. Evaluation of three NA/LT in-bin drying strategies in four Corn Belt locations. Trnasaction of the ASAE 47(4):1195-1206.
- Lee, K. M., Herrman, T. J., Lingenfelser, J., and Jackson, D. S. 2005. Classification and prediction of maize hardness-associated properties by using multivariate statistical analyses. J. Cereal Sci. 41:85-93.
- Lee, K. M., Bean, S. R., Alavi, S., and Herrman, T. J. 2005. Physical and biochemical properties of maize hardness and extrudates with particular focus on protein characteristics. J. Cereal. Sci. Submitted.
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Progress 10/01/04 to 09/30/05
Outputs
Twelve tenth-year (2003) competitive research projects were funded in August, 2003 by MAFMA. Projects are being conducted at University of Illinois, Kansas State University (2), Michigan State University, University of Nebraska (3), Ohio State University(4) and Purdue University. The total MAFMA funding for these projects is $369,418, but that amount was matched by $450,418 in cash and in-kind contributions from industry. This project will be in its final year and many projects are just nearing completion. Some accomplishments reported in the past year are: 1)To decrease testing time for electrostatic powder coating four testing methods, resistivity, charge decay time, adhesion and charge to mass were tested. Of the four methods tested the best method to predict transfer efficiency, evenness and adhesion was the charge to mass method which will be used in further research. The PI also concluded that the success of a coating process cannot be predicted from the
composition of product alone. Utilizing sensory test panels it was determined that consumers do prefer electrostatically coated potato chips. 2) In determining the suitability of maize for dry milling and extrusion processing, results suggest that protein molecules in hard and soft grit extrudates have similar levels of disulfide bonds during extrusion. As a result, proteins in soft grits were more easily dissociated resulting in increases in protein solubility. Therefore, the major chemical interaction to create the differences in the physical and mechanical properties of extrudates between hard and soft grit extrudates seems to be the hydrophobic interactions of protein molecules rather than disulfide bond formation under extrusion conditions used in this study. Further research is planned into the effects of other extrusion processing variables to provide better insight of the effect of maize endosperm texture and the role of biochemical action on the quality of extrudates. 3) The
spores of Bacillus spp. and Clostridium spp. used in this project exhibited different inactivation patterns during thermal and PATP (pressure-assisted thermal processing) treatment. PATP-treated spores clearly showed divergence from linear kinetics and exhibited a nonlinear behavior with rapid initial inactivation immediately after pressure-come -up time, followed by a characteristic tailing during extended pressure-holding times. This may indicate that PATP has multiple targets of action in bacterial spore. These are just a few of the results reported from completed projects from this year of funding.
Impacts
The industrial partner from one project has purchased an electrostatic unit to continue in-house testing on the basis of positive results obtained through the MAFMA project which has resulted in further testing in the area of electrostatic coatings of food products. Several new industry partners have been identified on the basis of the results from this research. Long term this project indicates that consumers prefer electrostatic coated products and technology can be used to increase profitability. A decision structure was developed through integrating and evaluation the physical, structural, spectral, and biochemical properties of reference for maize samples with environmental and genetic diversity enabling the researchers to select and assign the best maize samples for producers, intermediate processors and end-use processors. The decision structure is one way the grain industry might use to manage grain quality and reduce the risk of selecting grain samples with
poor quality for a specific processing application. MAFMA funds were used to establish a research program investigating pressure-assisted thermal processing of food with emphasis on spore inactivation and process uniformity studies. Pressure treated foods appear to have better flavor and vitamin content than thermally processed foods and the technology might be used to create new products where it is critical to process at lower temperatures to avoid damage to texture. These are a few of the major impacts this round of MAFMA funding is having on the food industry and for consumers.
Publications
- Biehl, H. and Barringer S.A. 2004. Comparison of the effect of powder properties on coating transfer efficiency and dustiness in two non-electrostatic and electrostatic systems. Innov Food Sci Emerg Technol 5(2):191-198.
- Ratanatriwong, P. and Barringer, S.A. 2005. Effect of powder particle size on electrostatic and nonelectrostatic powder coating. Innov Food Sci Emerg Technol. (Submitted).
- Reyes, C. and Barringer, S.A. 2005. Determination of coating evenness on potato chips using image analysis, colorimetry and sensory evaluation. J. Food Process Pres. (Submitted).
- Lee, K.M., Herrman, T.J., Lingenfelser, J., and Jackson, D. S. 2005. Classification and prediction of maize hardness-associated properties by using multivariate statistical analyses. J. Cereal Sci. 41:85-93.
- Lee, K. M., Bean, S.R., Alavi, S., and Herrman, T.J. 2005. Physical and biochemical properties of maize hardness and extrudates with particular focus on protein characteristics. J. Cereal Sci. (Submitted)
- Rajan, S., Ahn, J. Balasubramaniam, V. M., and Yousef, A. E. 2005. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patties. Journal of Food Protection. (Submitted).
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Progress 10/01/03 to 09/30/04
Outputs
Twelve tenth-year (2003) competitive research projects were funded in August, 2003 by MAFMA. Projects are being conducted at University of Illinois, Kansas State University (2), Michigan State University, University of Nebraska (3), Ohio State University(4) and Purdue University. The total MAFMA funding for these projects is $369,418, but that amount was matched by $450,418 in cash and in-kind contributions from industry. Some accomplishments to date include the following: 1) Swiss cheese samples have been collected and panel evaluations have begun by both North Carolina State and consumers. A visiting professor is also measuring the physical and microbiological analyses of the different varieties of swiss cheese. 2) Maize hybrids have been classified into subgroups with similar hardness associated properties, using hybrids from each classification; six were chosen to study further. A conclusion was drawn that physical and textural properties of extrudates are largely
determined by their original endosperm texture and chemical actions on proteins including non specific hydrophobic interactions and disulfide formations. These results will be verified through supplemental experiments. 3) Research is continuing into the impact heat-treatment conditions have on gluten to optimize the gelling properties. An unexpected finding showed that the mechanism of cross-linking of glutenin alone appears to involve oxidation of the sulfhydryl groups whereas incorporation of gliadin may involve sulfhydryl-disulfide interchange, which may explain why glutenin cross-link at lower temperatures below 100 o C. Gliadins are only incorporated by cross-links at temperatures higher than 100 o C. 4) Samples have been acquired and panels selected to begin the study of the factors that affect astringency/bitterness in soy. Research will evaluate the impacts storage and processing have on bitterness and stringency. 5)Through the efforts of MAFMA and leveraging partners the
fabrication of a mini high-pressure microbial kinetic testing unit was completed and experiments begun to determine combined pressure-temperature resistance of spore. Early results show combined pressure-temperature treatment appears to accelerate the inactivation of bacterial spores. These are just a few of the early results reported from the progress reports submitted from this year of funding.
Impacts
Additional research has developed as a spin off from the swiss cheese research project. The maize corn research is expected to impact the selection of adequate maize hybrids and optimum processing conditions resulting in better performance in dry milling and extrusion. The results of the gluten research of enhanced functionality such as improved foaming, emulsifying, and gelling properties will be evaluated for production of ingredients that can compete in the market with other protein sources such as corn, soy, milk and egg. The results are expected to allow value-added products to be sold at higher prices than gluten and therefore will assist in maintaining the viability of the gluten industry. The impact expected from the soy research is expected to enable soy products to become more palatable and increase consumer acceptance of soy products. The spore research is expected to provide research information to the food industry in validating pressure assisted thermal
processing of low-acid foods resulting to the consumers safe fresh tasting shelf stable foods such as gourmet entrees, dinner kits, meats and sauces to mention a few. Another project on electrostatic coating is expected to produce a more evenly coated food product to increase profitability. These are a few of the major impacts this round of MAFMA funding is having on the food industry and for consumers.
Publications
- Singh, H. and MacRitchie, F. Changes in proteins induced by heating gluten dispersions at high temperature. Journal of Cereal Sceince 39:297-301. 2004
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Progress 08/01/03 to 09/30/03
Outputs
Twelve tenth-year (2003) competitive research projects were funded in August, 2003 by MAFMA. Projects are being conducted at University of Illinois, Kansas State University (2), Michigan State University, University of Nebraska (3), Ohio State University(4) and Purdue University. The total MAFMA funding for these projects is $369,418, but that amount was matched by $450,418 in cash and in-kind contributions from industry. Research project topics funded this year are drying and conditioning of identity-preserved quality food grains; wheat gluten modification for value addition; control of listeria monocytogenes in ready-to-eat meat products; naturally occurring antifungal agents from lactic acid bacteria; microfluidic CD-ELISA for fast detection of food-borne pathogens and toxins; microbial standards and reduction strategies for highbush berries; optimization of wheat flour tortilla ingredients and processing for food service uses; screening for a clostridium botulinum
surrogate spore for validation of low-acid high pressure processes; determining what characteristics consumers desire in swiss cheese; factors affecting astringency/bitterness in soy flakes and soy protein isolates; suitability of maize and sorghum for dry milling and extrusion processing; and quick screening tests for electrostatic powder coating.
Impacts
Expected impacts from the competitive research projects are to provide the food industry new and/or improved production methods, safer food products and economic impacts.
Publications
- No publications reported this period
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