COMPUTER-AIDED FOOD SAFETY ENGINEERING

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: OTHER GRANTS
• Reporting Frequency: Annual
• Accession No.: 0200065
• Grant No.: 2004-51110-02167
• Proposal No.: 2004-00788
• Project Start Date: Jul 15, 2004
• Project End Date: Jul 14, 2009
• Grant Year: 2004
• Program Code: [111]- National Integrated Food Safety Initiative

Recipient Organization
CORNELL UNIVERSITY
(N/A)
ITHACA,NY 14853

Performing Department
BIOLOGICAL & ENVIRONMENTAL ENGINEERING

Non Technical Summary
If we can predict the likelihood of an unsafe condition for food during processing or distribution, we can look for ways to prevent such situation before it happens. Such prediction, however, is difficult due to tremendous variation in the food types, how it is cooked, transported, stored, etc. This project will exploit the advances in computer simulation to develop a tool for food science Extension workers, educators and researchers that will allow easy and accurate prediction of unsafe food situations.

Animal Health Component

40%

Research Effort Categories

Basic

40%

Applied

40%

Developmental

20%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
402	5010	1100	10%
402	5010	2020	10%
402	5010	3020	10%
501	5010	1100	10%
501	5010	2020	10%
501	5010	3020	10%
711	5010	1100	10%
711	5010	2020	20%
711	5010	3020	10%

Knowledge Area
711 - Ensure Food Products Free of Harmful Chemicals, Including Residues from Agricultural and Other Sources; 501 - New and Improved Food Processing Technologies; 402 - Engineering Systems and Equipment;

Subject Of Investigation
5010 - Food;

Field Of Science
2020 - Engineering; 3020 - Education; 1100 - Bacteriology;

Keywords

food microbiology

computers

food safety

food

food processing

simulation

predictive models

data bases

computer software

engineering

food engineering

new technology

food contamination

food quality

quantitative analysis

modeling techniques

educational materials

workshops

information dissemination

world wide web

food security

bioterrorism

Goals / Objectives
1. Develop versatile and robust process models (mathematical formulations) for computer simulation of several classes of food processes. 2. Develop quantitative models of safety and quality that are readily usable in practice. 3. Integrate process models, properties and parameter databases, and quantitative models of safety and quality into a predictive and design tool for food processing. 4. Develop supplementary educational materials and programs to introduce and sustain this high-end tool to the largest possible group of food processors, regulators, educators and Extension specialists. Also develop food safety education materials using the tool. Disseminate through website and workshop.

Project Methods
We propose to develop the resources and the missing linkages between generic computer simulation tools and their use to improve food safety. Comprehensive, non-emperical models of a number of food processes will be developed. These models will be integrated with a large physical properties database, predictive microbiology knowledge base, and chemical safety database into a user-friendly tool for the entire food processing community. Synergy will be developed between programs at three different US universities, a National lab, a USDA lab, and three other university and research organizations in the UK, where some of the building blocks are being developed. Training material for widespread use of the software and food safety Extension material developed using the software will be additional deliverables.

Progress 07/15/04 to 07/14/09

Outputs
OUTPUTS: A powerful, state-of-the-art interactive software has been developed that integrates engineering, microbiology and chemical kinetics of carcinogens in a very comprehensive way and provides customized answers concerning food safety for many production to consumption situations. The software integrates fundamental-based simulation of food processes with the prediction models available for microbiological growth/inactivation or generation/destruction of chemical mutagen to provide this safety information. Ranges of possibilities in the software currently includes the following: 1) Several processes (e.g., frying, sterilization, storage, transportation, drying); 2) Many different conditions in each one of the processes; 3) Eight pathogenic bacteria; 3) Temperature dependent death parameters for first order; 4) Temperature dependent growth parameters for the first order and Gompertz; 5) Parameters against food, not pH or water activity, allowing a choice of almost 7200 foods of the entire USDA National Nutrient database. To extend microbiological growth and death simulation to a large array of product and process possibilities, while still being reasonably accurate, group specific kinetic data for the microbiology was developed. More than 1000 datasets from published literature were analyzed and grouped according to microorganisms and food types. Final grouping of data consisted of the eight most prevalent pathogens for 14 different food groups, covering all of the foods listed in the USDA National Nutrient Database. Data for each group were analyzed in terms of first-order inactivation, first-order growth, and sigmoidal growth models, and their kinetic response for growth and inactivation were incorporated into the predictive software. A framework was developed for computer simulation of food processes in a realistic, powerful and versatile manner that can easily accommodate additional processes in the future. Treating food material as a porous medium, heat and mass transfer inside such material during its thermal processing is described using equations for mass and energy conservation that include binary diffusion, capillary and convective modes of transport, physicochemical changes in the solid matrix that include phase changes such as melting of fat and water, and evaporation/ condensation of water. The software interface requires minimum user experience. With simple input such as the food item, its shape and size, and processing/transportation/storage conditions (or their unintended variations) from the user, this tool can predict the microbiological safety by choosing the target microorganism from its built-in intelligence and provide safety predictions, relating them to regulatory and risk concerns. The software was presented as hands-on workshop at 2008 and 2009 Annual IFT meetings to food industry persons, Extension personnel, and educators. Close to 200 persons attended the workshops in the two years combined. The news of the software was also announced to the entire Food Engineering and Food Microbiology division members of the IFT. We plan to make the software available over the web, logistics of which is still being worked out. PARTICIPANTS: Ashim Datta, PD; worked on the modeling, integration; P. Michael Davidson, co-PD; worked on microbiogical grouping; S. Zivanovic, co-PD; worked on the kinetics of carcinogen formation (chemical safety); Jiajie Li, Post-Doctoral Associate; worked on obtaining the kinetic data for carcinogen formation; Glenn Black, Graduate Student; worked on extracting the kinetic information from microbiological data; Amit Halder, Graduate Student; Developed the simulation models and software interface; Ashish Dhall, Graduate Student; worked on simulation models, properties, documentation; Pawan Boob, Part-time student; worked on the software interface; TARGET AUDIENCES: The target audiences here will be food processors and related food safety Extension educators. In industrial processing, cafeterias and fast food restaurants, and even in home cooking, we will be able to foresee safety issues more comprehensively and thus prevent problems, resulting in productivity gains and illness prevention. Extension can benefit through 1) the availability of a tool to realistically evaluate safety in a variety of situations and 2) the development of computer-based training literature. Research and education will be secondary audiences. In education, the PI has discussed it with potential food science instructors who could use this tool in the classroom to achieve keener insights into the safety of real-life processes. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
The project contributed to change in conditions by improving the infrastructure to make food safer and making food production more efficient and profitable. Predictive ability (of microbial growth and inactivation and therefore shelf life, etc.) is at the heart of control measures for enhancing food safety. Safety issues due to unintentional contamination and even sabotage of prepared foods are being addressed in several ways including the use of predictive tools as predictive microbiology is beginning to be accepted by the USDA, the FDA and state regulators for specific products in their push for science-based regulations. This project has developed a versatile and robust software that will greatly enhance the predictive ability. Computer simulation of a food process can be an important tool to safe food product, process and equipment designers by reducing the amount of experimentation and by providing a level of insight that is often not possible experimentally. Such simulation capability (i.e., checking "what if" scenarios) can provide a significant boost to the productivity in food manufacturing as in other manufacturing sectors. The software we developed enable this simulation technology. The project contributed to change in knowledge in the area of understanding of food processes and their safety. The general framework for food process modeling developed here makes it possible to look at apparently diverse food processes in an unified manner, allowing far greater insight into the commonality between the processes than in previously developed empirical models that were ad-hoc from one food process to another. Such insight can often help speed-up the design of safe and quality food products, for example when combining modes of heating. By developing this general framework in a manner that can be implemented in a commercial software, the framework is useful to the larger community of food process researchers and educators as they can implement the framework on their own for understanding safety and quality issues. The project also contributed to change in knowledge in the area of quantitative microbiology. The group specific kinetic data developed here provides the ability to extend microbiological growth and death simulation to a large array of product and process possibilities, while still being reasonably accurate. As quantitative safety and risk prediction advances, such kinetic information would be enabler in providing vital ''what if'' abilities for industry, Extension and academia in food safety, helping to design control measures in unintended contamination as well as sabotage, in production, processing, distribution and storage. Additionally, what we learnt in grouping microbiological kinetics data would contribute to understanding trends and the big picture in microbiology in novel ways. Funding of this project to a truly interdisciplinary group comprising of microbiologist, chemist and engineer was absolutely critical and contributed to change in knowledge that would be impossible otherwise. The software developed is now being tried out in industry and academia, and should become a major weapon in the arsenal for food safety.

Publications

• Halder, A., A. Dhall, A. K. Datta and P. M. Davidson. 2007. Food Safety Engineering: Development of a Predictive Tool. Presented at the Annual Meeting of the American Society of Agricultural and Biological Engineers, Minneapolis, MN, June 17-20.
• Halder, A., A. Dhall, A.K. Datta. 2007. Modeling evaporation and multiphase transport during frying and related processes. Presented at the Annual Meeting of the American Society of Agricultural and Biological Engineers, Minneapolis, MN, June 17-20.
• Halder, A., A. Dhall, A. K. Datta, G. Black, P. M. Davidson. 2007. A predictive software for food safety. Presented at the IFT Annual Meeting, Chicago, IL, July 28-August 1.
• Halder, A., A. Dhall and A. K. Datta. 2007. Multiphase, porous media modeling of frying process with non-equilibrium evaporation formulation. Presented in Institute of Biological Engineering Annual Meeting 2007, St. Louis, Missouri, Mar 29-Apr 1.
• Rakesh, V., A. D. Schweitzer, E. Revskaya, A. K. Datta, A. Casadevall and E. Dadachova. 2007. Computational model of melanin-binding antibody delivery to the tumor during clinical radioimmunotherapy of metastatic melanoma. Presented at the IBE Annual Meeting, St. Louis, Missouri, March 29-April 1.
• Rakesh, V., A. K. Datta and N. G. Ducharme. 2007. Equine upper airway: in vitro computational model for turbulent airflow and treatment planning for Laryngoplasty. Presented at the IBE Annual Meeting, St. Louis, Missouri, March 29-April 1.
• Halder, A., A. Dhall and A. K. Datta. 2007. Modeling of frying and related processes involving strong evaporation: A porous media approach. Presented at the IBE Annual Meeting, St. Louis, Missouri, Mar 29-Apr 1.
• Halder, A., A. Dhall, and A. K. Datta. 2006. Modeling of frying and related processes involving strong evaporation: A porous media approach. COMSOL Multiphysics Modeling Users Conference, Boston, Massachusetts, Oct 22-24. Proceedings of the conference at http://www.comsol.com/ conference2006/cd/
• Dhall, A., A. Halder and A. K. Datta. 2006. Moisture transport in porous media under rapid evaporation 2006 Fluent CFD Summit, May 22-24, Monterey, CA
• Halder, A., A. Dhall, V. Rakesh and A. K. Datta. 2006. Modeling of frying and related processes involving strong evaporation. Presented at the IFT Annual Meeting, Orlando, Florida, June 24-28. Abstracts at http://www.abstractsonline.com/viewer/SearchResults.asp
• Zhang, J., V. Rakesh and A. K. Datta. 2005. Investigation into non-equilibrium in evaporation of water. Presented at the 3rd Inter-American Drying Conference, Montreal, Canada, August 21-23.
• Datta, A. K. 2005. Porous media based transport models of food processes: Challenges and benefits. Presented at the 3rd international symposium on Applications of Modeling as an Innovative Technology in the Agri-Food Chain, Leuven, Belgium, May 29-June 2.
• Datta, A. K. 2006. Hydraulic permeability of food tissues. International Journal of Food Properties, 9 (4): 767-780
• Black, D.G. 2008. Analysis and Application of Key Modeling Concepts Utilized in Predictive Microbiology for Food Processing. Ph.D. Dissertation. University of Tennessee, Knoxville, TN.
• Halder, A. 2010. A framework for multiphase heat and mass transport in porous media with applications to food processes. Ph.D. Dissertation. Cornell University, Ithaca, NY.
• Halder, A and Datta, AK, October 8th-10th, 2009, Boundary conditions in multiphase, porous media, transport models of thermal processes with rapid evaporation, Comsol users conference, Newton, MA.
• Halder, A, and Datta, AK, 2009, Microstructural aspects of water transport in porous media during thermal food processing, Conference of Food Engineers, April 5-8, Columbus, OH.
• Halder, A. and A. K. Datta. 2009. Measurement of microstructural aspects of water transport in porous media during thermal food processing. Presented at the Institute of Food Technologists (IFT) Annual Meeting, June 6-8, Anaheim, California.
• Dhall, A. and A. K. Datta. 2009. Mathematical modeling of the meat cooking process. Presented at the Institute of Food Technologists (IFT) Annual Meeting, June 6-8, Anaheim, California.
• Rakesh, V., Datta, A.K., Walton, J.H., McCarthy, K.L., and McCarthy, M.J. 2009. Moisture Transport in Food during Microwave Combination Heating: Computational Modeling and MRI Experimentation. Conference of Food Engineering, Columbus, OH, April 5-8.
• Rakesh, V., A.K. Datta, J. H. Walton, K. L. McCarthy and M.J. McCarthy. 2009. Heat and moisture transport in food during microwave combination heating. Presented at the Institute of Food Technologists (IFT) Annual Meeting, June 6-8, Anaheim, California.
• Halder, A., A. K. Datta and S. S. R. Geedipalli. 2007. Uncertainty in thermal process calculations due to variability in first-order and Weibull parameters. Journal of Food Science, 72(4):E155-E167.
• Lee, S. H., A. K. Datta and M. A. Rao. 2007. How does cooking time scale with size A numerical modeling approach. Journal of Food Science, 72(1):E1-E10.
• Datta, A. K. 2007. Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations. Journal of Food Engineering. 80(1): 80-95.
• Datta, A. K. 2007. Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results. Journal of Food Engineering. 80(1):96-110.
• Datta, A. K., S. Sahin, G. Sumnu and S. O. Keskin. 2007. Porous media characterization of breads baked using novel heating modes. Journal of Food Engineering. 79(1):106-116.
• Rakesh, V and A.K. Datta. 2009. Heat and moisture transport in food during microwave puffing. Presented at the Institute of Food Technologists (IFT) Annual Meeting, June 6-8, Anaheim, California.
• Datta, A.K. and V. Rakesh. 2009. Fundamental and comprehensive understanding of microwave thawing. Presented at the Institute of Food Technologists (IFT) Annual Meeting, June 6-8, Anaheim, California.
• Datta, AK. 2009. Porous media approaches to understanding food processes and their quality improvement. Presented at the Institute of Food Technologists (IFT) Annual Meeting, June 6-8, Anaheim, California.
• Dhall A., Halder A. and Datta A.K. 2008. Multiphase Porous Media modeling of contact heating of hamburger patty. Presented at the IFT Annual Meeting, New Orleans, Louisiana. Halder, A, Datta, AK and Geedipalli, SSR. 2007. Uncertainty in thermal process calculations due to variability in first-order and Weibull kinetic parameters. Annual Meeting of the Institute of Food Technologists, July 28 - August 2, Chicago, IL. Presentation No. 07-A-1714-IFT
• Halder, A, Datta, AK, Black, G and Davidson, PM. 2007. Use of COMSOL Multiphysics to develop a predictive software of food safety, Presented at the COMSOL Users Conference, Newton, MA, Oct. 4-7.
• Dhall, A., Halder, A. and Datta, A.K. 2007. Multiphase and multicomponent transport with phase change in meat as hygroscopic porous media" AIChE Annual Meeting, Salt Lake City, Utah. http://aiche.confex.com/aiche/2007/techprogram/P97543.HTM
• Black, D. G., and P. M. Davidson. 2008. Use of modeling to enhance the microbiological safety of the food system. Comprehensive Reviews in Food Science and Food Safety 7:159-167.
• Sablani, S. S., A. K. Datta, M. S. Rahman and A. S. Mujumdar, editors. 2007. Handbook of Food and Bioprocess Modeling Techniques. CRC Press, Taylor & Francis Group, Boca Raton, Florida. ISBN 0-8247-2671-5. 605 pages.
• Datta, A. K. 2007. Physics-based models in food processing: Heat transfer. In Handbook of Food and Bioprocess Modeling Techniques. Edited by S. S. Sablani, A. K. Datta, M. S. Rahman and A. S. Mujumdar. Taylor & Francis, Boca Raton, Florida.
• Datta, A. K. and S. S. Sablani. 2007. Overview of mathematical modeling techniques in food and bioprocesses. In Handbook of Food and Bioprocess Modeling Techniques. Edited by S. S. Sablani, A. K. Datta, M. S. Rahman and A. S. Mujumdar. Taylor & Francis, Boca Raton, Florida.
• Black, D. G., F. Harte, and P. M. Davidson. 2009. Escherichia coli Thermal Inactivation Relative to Physiological State. Journal of Food Protection 72:399-402.
• Dhall, A. and A. K. Datta. 2009. Multiphase and multicomponent transport with phase change during meat cooking. Submitted to the American Institute of Chemical Engineers Journal.
• Halder, A., D.G. Black, P.M. Davidson and A.K. Datta. 2009. Development of associations and kinetic models for microbiological data to be used in comprehensive food safety prediction software. Submitted to the Journal of Food Science.
• Halder, A., A. Dhall and A. K. Datta. 2009. Modeling transport in porous media with phase change: Applications to food processing. Journal of Heat Transfer, Transactions of the American Society of Mechanical Engineers. Accepted pending revision.
• Datta, A. K. 2008. Status of physics-based models in the design of food products, processes and equipment. Critical Reviews in Food Science and Food Safety, 7(1):114-116.
• Halder, A., A. Dhall and A. K. Datta. 2007. An improved, easily implementable, porous media based model for deep-fat frying. Part I: Problem formulation and input parameters. Transactions of the Institution of Chemical Engineers, Part C: Food and Bioproducts Processing, 85 (C3): 209-219.
• Halder, A., A. Dhall and A. K. Datta. 2007. An improved, easily implementable, porous media based model for deep-fat frying. Part II: Results, validation and sensitivity analysis. Transactions of the Institution of Chemical Engineers, Part C: Food and Bioproducts Processing, 85 (C3): 220-230.
• Halder, A, Datta, AK, Black, G and Davidson, PM, 2008, Use of COMSOL Multiphysics to develop a comprehensive, user-friendly predictive tool for food safety and quality. Presented at the COMSOL Users Conference, Boston, MA, October 9-11.
• Datta, AK. 2009. Development and inclusion of physics-based process models in a simulation software. Presented as part of the Workshop on A user-friendly food microbiological and chemical safety simulator. Presented at the Institute of Food Technologists (IFT) Annual Meeting, June 6-8, Anaheim, California.
• Rakesh, V. and A.K. Datta. 2008. Study of Microwave Combination Heating Using a Coupled Electromagnetics- Multiphase Porous Media Model. Presented at the AIChE Annual Meeting, Philadelphia, PA, Nov. 16-21.
• Rakesh, V. and Datta, A.K. 2008. Coupled Electromagnetics- Multiphase Porous Media Model for Microwave Combination Heating. Presented at the COMSOL Conference, Boston, MA, Oct 9-11.
• Halder, A and Datta, AK, 2008, Boundary conditions in multiphase, porous media, transport models of thermal food processes with rapid evaporation, Presented at the AIChE Annual Meeting, Philadelphia, PA, November 16-21.
• Rakesh, V., Schweitzer, A. D., Datta, A. K., Casadevall A., Zaragozo, O., and Dadachova, E. 2008. Computational Modeling of Capsule-specific Antibody Transport and Binding to the Cryptococcus neoformans capsule. Presented at the IBE Annual Meeting, Chapel Hill, NC, March 6-9.
• Datta, A.K., and Rakesh, V. 2008. Design in Biological Engineering. Presented at the IBE Annual Meeting, Chapel Hill, NC, March 6-9.
• Datta, AK. 2008. Process models. Presented as part of the Workshop on A Comprehensive, User-Friendly Predictive Tool for Food Safety and Quality. Institute of Food Technologists (IFT) Annual Meeting, 29 June - 1 July, New Orleans, Louisiana.
• Halder, A, Dhall, A and Datta, AK. 2008. A general multiphase, porous-media model of thermal food processes. Presented at the Institute of Food Technologists (IFT) Annual Meeting, 29 June - 1 July, New Orleans, Louisiana.

Progress 10/01/07 to 09/30/08

Outputs
OUTPUTS: An user-friendly interface has been built. The software is up and running so that a major hands-on workshop was presented during 2008 Summer IFT meeting. Ranges of possibilities in the software currently includes the following: 1) Four processes - storage/transportation, sterilization, (simple) microwave heating, frying; 2) Many different conditions in each one of the processes; 3) Ten pathogenic bacteria; 3) Isothermal and Non-isothermal processes; 4) Temperature dependent death parameters for first order; 5) Temperature dependent growth parameters for the first order and Gompertz; 6) Parameters against food, not pH or aw, allowing a very large range of foods; 7) Choice of almost 7200 foods; 8) Comprehensive understanding of process and microbiological details; 10) Industry, research and teaching use. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Industry PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Industry is showing interests in using the software to simulate food safety and they would also like to see quality simulation added to the software that we will be working on. Several places in academia are also showing interests in using the software for teaching so that students can try more realistic scenarios in a classroom, improving their problem solving capabilities.

Publications

• Datta, A. K., Editor. 2008. Models for Safety, Quality, and Competitiveness of the Food Processing Sector Comprehensive Reviews in Food Science and Food Safety. IFT Press, Chicago, Illinois. On-line at http://www.blackwell-synergy.com/toc/crfs/7/1. 78 pages.
• Halder, A, Datta, AK, Black, G and Davidson, PM, 2008, Use of COMSOL Multiphysics to develop a comprehensive, user-friendly predictive tool for food safety and quality, Presented at the COMSOL Users Conference, Boston, MA, October 9-11.
• Halder, A and Datta, AK, 2008, Boundary conditions in multiphase, porous media, transport models of thermal food processes with rapid evaporation, Presented at the AIChE Annual Meeting, Philadelphia, PA, November 16-21.
• Halder, A, Dhall, A and Datta, AK. 2008. A general multiphase, porous-media model of thermal food processes, Institute of Food Technologists (IFT) Annual Meeting, 29 June-1 July, New Orleans, Louisiana.
• Dhall A., Halder A. and Datta A.K. 2008. Multiphase Porous Media modeling of contact heating of hamburger patty, IFT Annual Meeting, New Orleans.

Progress 10/01/06 to 09/30/07

Outputs
The objective of this project is to integrate the most powerful and versatile fundamental-based simulation of food processes with the best known prediction models available for microbiological growth and inactivation to provide a tool that predicts the safety and risk parameters for many different food processes. This is a joint work with researchers at the University of Tennessee. Process models for two food processes (frying and sterilization) have been completed and integrated with existing USDA composition database (that provides food compositions), newly developed microbiological database and a new food property prediction model. A user friendly graphical user interface has been built on top of a commercial software to make food process simulation less of a challenge. The integration with various databases and the user-friendly interface makes the software unique and a useful tool to a much broader user base covering research, education and Extension. The work was presented to the broadest possible audience at the Annual Meeting of the Institute of Food Technologists.

Impacts
Computer simulation of a food process can be an important tool to food product, process and equipment designers by reducing the amount of experimentation and by providing a level of insight that is often not possible experimentally. Such simulation capability can provide a significant boost to the productivity in food manufacturing that is yet to benefit from this technology, unlike many other manufacturing processes where the use of simulation technology is routine. The software we developed enable this simulation technology for food processing by solving many physics and integration challenges that are unique to food manufacturing. As others use the software we are developing, the simulation capabilities will allow quick checking of "what-if" scenarios for 1) unintended contamination and sabotage in food safety and 2) maximization of food quality.

Publications

• Halder, A., A. Dhall, A.K. Datta, G. Black, P.M. Davidson. 2007. A predictive software for food safety. Presented at the IFT Annual Meeting, Chicago, IL, July 28-August 1. Available on-line at http://members.ift.org/IFT/Research/TechnicalAbstracts/
• Datta, A.K. 2007. Editor. Models for Safety, Quality, and Competitiveness of the Food Processing Sector. Comprehensive Reviews of Food Science and Food Safety, Institute of Food Technologists Press, Chicago, Illinois. On-line at http://www.blackwell-synergy.com/loi/crfs
• Halder, A., A.K. Datta and S.S.R. Geedipalli. 2007. Uncertainty in thermal process calculations due to variability in first-order and Weibull parameters. Journal of Food Science, 72(4):E155-E167.
• Lee, S.H., A.K. Datta and M.A. Rao. 2007. How does cooking time scale with size? A numerical modeling approach. Journal of Food Science, 72(1):E1-E10.

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

Outputs
The objective here is to integrate the most powerful and versatile fundamental-based simulation of food processes with the best known prediction models available for microbiological growth and inactivation to provide a tool that predicts the safety and risk parameters for many different food processes. Additionally, the proposed simulation tool will incorporate previously validated modeling approaches to predict the levels of chemical mutagens formed during high temperature cooking of foods. The software would allow decision-making and problem solving for food-safety researchers, Extension personnel and regulators. Process models for a number of food processes have been developed using a commercial finite-element based software. The process simulations are integrated with various databases such as USDA composition database to get the composition of food, a food property database and a chemical and microbiological database. A user friendly GUI (Graphical User Interface) is built on top of the commercial software to make the software interactive and easy to use. The integration with various databases and the user-friendly interface makes the software unique and a useful tool to a much broader user base covering research, education and Extension.

Impacts
Development of this software is a major step toward making food process simulation technology accessible to a broad community for food product and process design with improved quality and safety. 'What if' predictions in food safety is being particularly emphasized.

Publications

• No publications reported this period

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

Outputs
Fundamental-based modeling of food processes that involve rapid evaporation, such as frying and baking, remains a major challenge. Modeling software developed in other engineering disciplines cannot readily accommodate such physics. The ability to use available software to solve such food processing problems would provide tremendous benefit to the design of food products and processes by making the power of simulation available for design. However, to achieve this without sacrificing the fundamental physics behind the process, significant reformulations are needed, that require mathematical as well as physical insight into the process. We demonstrate this by modeling the industrially important process of deep frying. A multiphase porous media model involving heat and mass transfer with strong evaporation has been developed and solved numerically. Two different formulations of evaporation, equilibrium and non-equilibrium, have been studied. At temperatures below boiling evaporation dominates, but at boiling temperature, the limiting mechanism is the rate of heat transfer to the evaporation zone. This combined evaporation and boiling makes it possible to calculate high evaporation rates with improved precision over previous models. Initially pressure and evaporation rate increases sharply but becomes constant once boiling starts (heat coming in limits the phase change). The temperature and moisture profiles clearly show crust and core regions separated by a sharp interface. There is negligible oil pickup during heating due to high pressure inside the food which impedes oil inflow. During cooling, there is oil inflow due to the pressure drop created from the condensation of vapor. The model is able to accurately predict important industrial food quality parameters such as crust thickness and oil pickup. Since no physics has been sacrificed and we are able to implement it in a commercial software, it would allow scientists in process design and optimization to use simulation more extensively and precisely.

Impacts
By developing the food process simulation engine using a commercial software, we would be on our way to developing a general-purpose software that will allow a less trained user to simulate food quality and safety for various processing situations. Such a software can be used by the food industry to improve productivity in new product or process design or by food safety specialists to check 'what if' scenarios to improve safety.

Publications

• No publications reported this period

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

Outputs
Prediction of hazards is at the heart of food safety. Computer modeling techniques can provide a significant boost to food safety by making available predictive tools that could provide safety information for specific products, processing conditions and microorganisms through what-if-scenarios for unintended contamination and sabotage. We are developing the resources and the missing linkages between generic computer simulation tools and their use to improve food safety. Comprehensive, non-empirical models of a number of food processes are being developed, starting with the more complicated (and important) processes such as meat cooking that involves transport of liquid water and vapor along with shrinkage of the matrix. The governing equations are being reformulated so that they can be solved in commercial software. This will allow us to develop a generalized package with the least amount of effort. These models will be integrated with a large physical properties database, predictive microbiology knowledge base, and chemical safety database into a user-friendly tool for the entire food processing community.

Impacts
A rational, comprehensive, quantitative, science-based and easy to use predictive tool would go a long way toward designing control measures in unintended contamination as well as sabotage, in production, processing, distribution and storage. Beneficiaries include food processors, Extension educators, university food science/engineering courses, food science researchers and ultimately the consumer at large.

Publications

• No publications reported this period