Progress 10/01/05 to 09/29/10
Outputs
OUTPUTS: Collaborations in Plasma Technology and Radiant Frying resulted in three national and one international presentations at scientific meetings as follows: 1. E. Byrne, J. Connolly, V.P. Valdramids, K.M. Keener, J.P. Mosnier, P.J. Cullen. 2010. Assessing the antimicrobial efficacy of in-package cold plasma treatments; development of an experimental protocol. International Conference on Antimicrobial Research. November 3-5, 2010. Vallodolid, Spain 2. L.V. Nelson, J.L. Jensen, K.M. Keener. 2010. Evaluation of Potato Cakes and Breaded Chicken Patties Fried using the FryLess 100K Radiant System Compared to Oil Immersion Frying. Paper # 1008894 ASABE Annual Meeting. June 20-23, 2010. Pittsburgh, PA. 3. V. Trinetta, R.H. Linton, B.M. Applegate, K.M. Keener, M.T. Morgan. 2010. Comparison between E-beam irradiation and Ozone treatment for pathogen inactivation on seeds. Abstract # 38-65 Institute of Food Technologists Meeting. July 17-20, 2010. Chicago, IL. 4. L.V. Nelson, J.L. Jensen, K.M. Keener. 2010. Evaluation of Potato Cakes Fried Without Oil in the FryLess 100K Radiant Fryer. Abstract # 152-23 Institute of Food Technologists Meeting. July 17-20, 2010. Chicago, IL. PARTICIPANTS: 1. Kevin Keener - Purdue University, Paul Dawson - Clemson University. Eliminating pathogens in food products using non-thermal, atmospheric plasma. The current PK-1, non-thermal, atmospheric plasma system has been upgraded to the BK130- PK-1. This upgraded system has the capability of 130 kV and ionize a gap spacing of over 8 cm. Results document the ability of in-package ionization to achieve greater than 5- log10 reductions of Salmonella spp. 2. Kevin Keener - Purdue University, PJ Cullen - Dublin Institute of Technology, Orla Howe -Radiation and Environmental Science Center, Ireland. Identification and quantification of plasma species generated from atmospheric plasma treatment of food. In addition, this joint effort will characterize bactericidal effects of select plasma species. 3. Brian Farkas- North Carolina State University, Kevin Keener - Purdue University. Radiant Frying Technology. We are conducting laboratory trials on a pilot scale radiant fryer for interested food companies. We are actively seeking licensees for industrial use of the technology. The pilot scale radiant fryer was built by Anderson Tool and Engineering (Anderson, IN). TARGET AUDIENCES: The audience targeted by Purdue collaborators was industry related people that could use cold plasma technology to improve the safety of minimally processed vegetables such as bagged lettuce. Radiant frying technology targets industries interested in commercializing the technology. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The invented in-package ionization process (Keener) efficiently generates bactericidal molecules (gas plasma) inside a sealed package. Less than 35 W of energy (less than a light bulb) are used to create a plasma field of 8 cm x 8 cm by 10 cm in depth. Using the invented process, packaged samples are immersed in a plasma with minimal heating (< 5oC) over a 5 minute treatment. The industrial feasibility of this technology is very promising with an estimated per unit cost of approximately $100,000 to treat one package per second as bagged spinach, fresh lettuce, raw sprouts, sliced tomatoes, or sliced cantaloupe. Commercialization of this technology will lead to safer food products and longer shelf-life. Healthy food choices exist for Americans, but most times with a cost and flavor disadvantage. If an alternative frying process could be developed, then Americans could have healthier fried food choices. The potential benefits of this alternative frying process (controlled dynamic radiant frying) would include, lower fat and lower caloric content. The development of this technology could address many of the obesity and nutritional problems associated with fried foods.
Publications
- No publications reported this period
|
Progress 10/01/08 to 09/30/09
Outputs
OUTPUTS: Objective A: To develop and verify methods for measurement and prediction of engineering and biochemical properties of foods as needed in process design and analysis, and product development. Mark Morgan performed testing on self-venting microwaveable packages using a fiber-optically, instrumented microwave oven system. Packages of product were fitted with temperature and pressure sensors to collect in-package data during the cooking cycle. Evaluations were made on the package performance. Objective C: To identify and describe transport mechanisms occurring in food processes. A project titled "Eliminating pathogens in food products using non-thermal, atmospheric plasma". (Kevin Keener - Purdue University, Paul Dawson - Clemson University,) In this project a non-thermal, atmospheric plasma system has been designed and built which can produce atmospheric plasma in a sealed package. This system has been used to treat ready-to-eat leafy greens and documented a reduction in spoilage organisms of 1-2 log10. On-going research is examining the efficacy of non-thermal, atmospheric plasma on leafy greens and other foods contaminated with pathogens. In addition, Kevin Keener - Purdue University, PJ Cullen - Dublin Institute of Technology, and Orla Howe -Radiation and Environmental Science Center, Ireland) have been identifying and quantifying plasma species generated from atmospheric plasma treatment of food. This joint effort will characterize bactericidal effects of select plasma species. Objective D: To develop mathematical models for analysis, design, and improvement of food processes. Radiant Frying Technology (Brian Farkas- North Carolina State University, Kevin Keener - Purdue University). Investigators have conducted laboratory trials on a pilot scale radiant fryer for interested food companies. Results show that radiant fried products are preferred by consumers in taste panels and contain less than 50% of the oil commonly found in deep fried foods. A pilot scale radiant fryer was built by Anderson Tool and Engineering (Anderson, IN). PARTICIPANTS: Eliminating pathogens in food products using non-thermal, atmospheric plasma. (Kevin Keener - Purdue University, Paul Dawson - Clemson University,). Identification and quantification of plasma species generated from atmospheric plasma treatment of food (Kevin Keener - Purdue University, PJ Cullen - Dublin Institute of Technology, Orla Howe -Radiation and Environmental Science Center, Ireland). Radiant Frying Technology (Brian Farkas- North Carolina State University, Kevin Keener - Purdue University). TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Results from the self-venting microwave packaging evaluations have led to new package designs on the market. Consumers prefer the self-venting packages for microwaveable vegetables because of increased convenience and steaming of the product. These packages could improve the safety and quality of microwave heated vegetables by retaining steam in the package during the cooking cycle. The trapped steam helps to distribute the heat more uniformly throughout the product. The results from the plasma research has lead to a patent disclosure which has currently been licensed to a company which is pursuing additional research on various applications to determine an appropriate commercial technology. Commercial use of the plasma technology could provide added safety and quality to packaged produce by reducing the pathogens and spoilage microorganisms directly in the package before shipping and distribution. In the radiant frying work, licensees for industrial use of the technology and being sought. A commercial application of the radiant fryer could significantly impact the healthiness of "fried" fast food by reducing the oil content without affecting the flavor and acceptability of these products.
Publications
- P. Klockow and K.M. Keener. 2009. Safety and Quality Assessment of Packaged Spinach Treated with a Novel Ozone Generation System. Lebensmittel-Wissenschaft und Technologie. 42(6): 1047-1053.
|
Progress 10/01/07 to 09/30/08
Outputs
OUTPUTS: Objective A: To develop and verify methods for characterization, measurement and prediction of engineering and biochemical properties of foods as needed in process design and analysis, and product development. A method for measuring Chlorine dioxide residuals on the surfaces of produce was developed and tested. The effectiveness of chlorine dioxide (CD) gas for pathogen reduction has been determined by previous work on various microorganisms, fresh produce and equipment surfaces. Here, a protocol was developed for measuring residuals of CD and relevant ions on the surface of fresh produce using a water rinse. Strawberries, apples, and tomatoes were tested for residuals after treatment with 5 mg/L of CD gas for 20 min as a maximum expected gas exposure. The DPD (N,N-diethyl-p-phenylenediamine) method (SM-4500- ClO2 D) was used to determine the concentration of CD in the rinse water. Ion chromatography (EPA 300.0) was used to analyze the inorganic disinfection by-products of chlorine dioxide (chlorite and chlorate ions) in the rinse water. Objective C: To identify and describe transport mechanisms occurring in food processes. A non-thermal, atmospheric plasma system has been designed and built which can produce atmospheric plasma in a sealed package. Experiments were performed on leafy greens and other foods contaminated with pathogens. Objective D: To develop mathematical models for analysis, design, and improvement of food processes. Recent efforts have included designing and building a radiant fryer unit suitable for a food test kitchen environment. Further testing is planned to evaluate its capabilities. PARTICIPANTS: Dr. Kevin Keener, Purdue University, collaborated on this project and was responsible for the atmospheric plasma and radiant frying work reported. He also collaborated with Brian Farkas- North Carolina State University and Paul Dawson - Clemson University. Enerfab, Inc., Cincinati, OH has collaborated on the Chlorine dioxide residual study. Anderson Tool (Anderson, IN) collaborated on the development of the radiant fryer technology through an SBIR grant. TARGET AUDIENCES: Food scientists PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Objective A: The analytical results showed that all residual levels were less than the acceptable EPA levels for drinking and ground water. Under the testing conditions, the residual chlorine dioxide, immediately after treatment was highest on strawberries, 0.18 mg/kg produce; the residual chlorite was highest on apples, 0.15 mg/kg produce; and the residual chlorate was highest on strawberries, 2.35 mg/kg produce respectively. Similar results on selected produce were measured using this same protocol in another project lead by Dr. Richard Linton (Purdue). These results will be used to pursue FDA approval of CD gas for treating selected fruits and vegetables. If successful approval is obtained, the technology could quickly be adopted by the produce industry to improve safety. Objective C: A reduction in spoilage organisms of 1-2 log10 was found by using atmospheric plasma on leafy greens. Objective D: A radiant fryer was developed for futher testing and application of the technology. This work was partially funded by an SBIR grant.
Publications
- E. McKenzie, P.A. Klockow, and K.M. Keener. Inactivation of on Spinach Using an Atmospheric, Non-Equilibrium Plasma (ANEP) System. July 1, 2008. Undergraduate Research Competition. Institute of Food Technologists Annual Meeting. June 30-July 2, 2008. New Orleans, LA P.A.
- Klockow and K.M. Keener. Inactivation of Escherichia Coli O157:H7 in Packaged Spinach Using Atmospheric Non-Equilibrium Plasma (ANEP). Abstract # 241-5. Oral Presentation. ASABE Annual Meeting. June 29-July 2, 2008. Providence, RI.
|
Progress 10/01/06 to 09/30/07
Outputs
OUTPUTS: Objective B: To measure and model process dependent kinetic parameters which affect food quality and safety attributes. I. FT-IR spectroscopy method development: Dr. Mauer has developed novel applications of Fourier-transform infrared spectroscopy (FT-IR) and chemometrics for rapid and accurate analysis of key quality and structural parameters for a wide variety of foods and ingredients, as well as for rapid identification and characterization of select foodborne pathogens. Dr. Mauer has also worked on optimizing food quality for a mission to Mars by identifying levels of radiation, processing techniques, and storage conditions that impact the quality of various food types and plant cultivars and by providing quantitative measures of food processing scenarios to enable systems-based decisions utilizing the NASA-specific equivalent system mass metric. II. Eliminating pathogens in food products using non-thermal, atmospheric plasma. Dr. Keener in collaboration with Dr. P.
Dawson (Clemson) has designed and built a non-thermal, atmospheric plasma system that can produce plasma in a sealed package. This system has been used to treat ready-to-eat leafy greens and documented a reduction in spoilage organisms of 1-2 log10. III. A. Sterilization of Aseptic Processing Systems using Chlorine Dioxide Gas. Dr. Morgan has investigated the rates of residual gas removal from equipment with and without water rinse after treatment with ClO2 gas. The gas removal efficiency was investigated by monitoring the concentrations of chlorine dioxide in the rinse water or in air over time. A final water rinse, after air flush was performed to determine ClO2 residuals that may be left on the tank surface. Results showed that either method of gas removal was adequate for minimizing residual chlorine dioxide on the equipment surfaces. Residuals on tank surface measured in a rinse using 2000 g of water was less than 0.1 ppm. B. LRT of organisms deposited on stainless strips and on
PTFE strips. Organisms (A. niger) deposited on PTFE strips had longer log reduction times (LRT) than those deposited on stainless steel strips, indicating that they were more resistant to chlorine dioxide gas. The z values of A. niger spores on PTFE and stainless steel were very close, 5.68 and 5.17 respectively. The sensitivity of organisms toward changes of chlorine dioxide remains the same. Objective D: To develop mathematical models for analysis, design, and improvement of food processes. I. Mathematical Model of Radiant Frying (Brian Farkas- North Carolina State University, Kevin Keener - Purdue University) Ms. Yifat Yaniv completed her M.S. Degree in Food Science at North Carolina State University under joint supervision of Dr. Brian Farkas and Dr. Kevin Keener (Purdue University) on radiant frying. She developed a mathematical model to predict temperature change and crust formation during high intensity infrared heating of a food matrix, and to perform parametric analysis of
process variables. This model will be used by food scientists in the development of radiant fried foods. Radiant fried foods contain 30 to 50% less fat than immersion fried foods.
PARTICIPANTS: Listed under outputs
TARGET AUDIENCES: Food Scientists
Impacts
Objective B: I. An impact of this work is improved powder blend stability through control of sequencing and environmental humidity. III. If chlorine dioxide can be removed from aseptic processing lines using aeration with minimal residuals, then a water rinse step may be eliminated. This will save in water usage, especially for large tanks, (e.g. 1.8 million gallons). Industry is currently doing in-field trials applying these results to orange juice tankers and storage tanks. Objective D: Radient frying model will be used by food scientists in the development of radiant fried foods. Radiant fried foods contain 30 to 50% less fat than immersion fried foods, potentially having a significant impact on fat intake from fried foods.
Publications
- Keener, K. M. 2007. Atmospheric, Non-Equilibrium Plasma. In D. Heldman (ed.), Encyclopedia of Agricultural and Food Engineering.Marcel Dekker, Inc.
- Morgan, M., E. Sutantio, F. Pangestu, Q. Xu, P. Nelson 2007. A process for chemical sterilization of aseptic processing tanks using chlorine dioxide gas. Abstract, IFT Annual Meeting. Chicago, IL.
- Xu, Q., P. Klockow, P. Nelson, and M.T. Morgan. 2007. Chlorine dioxide gas for inactivation of microorganisms on surfaces of processing equipment. Abstract, IFT Annual Meeting. Chicago, IL.
- Y. Yaniv, B.E. Farkas, K.M. Keener. 2007. Mathematical modeling of infrared heating of a food matrix. Abstract, IFT Meeting. July 28-August 1, 2007. Chicago, IL.
|
Progress 10/01/05 to 09/30/06
Outputs
Obj. A: Dr. Mauer. The project focused on providing the highest quality food for the duration of a mars mission by characterizing the impact of space-relevant radiation doses on food quality and antioxidant capacity, and to provide quantitative measures of ESM components related to the food system. Research efforts for 2005-2006 focused on: characterizing the effects of space-relevant radiation doses of gamma-radiation on select foods, food ingredients, and dietary supplements and identifying threshold radiation levels for quality changes. Studies using soybean and peanut oils (with and without added antioxidant, irradiated at 0, 3, 10, 100, 200, 400, 600, 800, and 1000Gy, and stored at 65 C) found that addition of 0.02% TBHQ (antioxidant) reduces total oxidation and delays oxidation maxima from 7 months to 42 months for soybean oil and from 21 to 49 months for peanut oil. Vitamin C in dry formulations (supplements, multivitamins, and ascorbic acid powder) was stable
following radiation doses of up to 1000 Gy. Objective B: Dr. Morgan studied flash vacuum expansion for extraction of anthocyanins from fruits. The effect of flash vacuum expansion and ohmic heating as substitutes to enzymatic processing for grape juice extraction is being studied with regards to improvements in yield and quality. In the former technique, plant material is heated to 60-90 C and then instantly introduced in a vacuum chamber (1-10 kPa) of a much higher volume where it expands or disintegrates due to formation of micro channels inside the tissues and instantaneous evaporation of water. Initial experiments carried out indicate that flash vacuum expansion increases the juice yield on an absolute basis by only 0-5%. However, the anthocyanin concentration of the juice is found to increase by 25%-150% (in some cases above 100%) while the total anthocyanins extracted increase up to 168%. Carlos Corvalan's group has studied several kinetic processes related to quality and
safety. His research interests include model process dependent kinetic parameters which affect (a) the conjugated forms of Genistin and Daidzin isoflavones, and (b) Listeria monocytogenes detection and inactivation. Objective C: (Kevin Keener-Purdue University, Brian Sheldon-North Carolina State University). Salmonella enteritidis and Listeria innocua were inoculated onto agar (model food) and treated with non-thermal, atmospheric plasma under a range of conditions. Results found that Listeria and Salmonella could be reduced 5 logs in a few seconds of treatment. On-going research is examining the efficacy of non-thermal, atmospheric plasma on real foods contaminated with pathogens. Objective D: Mathematical Model of Radiant Frying (Brian Farkas-North Carolina State University, Kevin Keener-Purdue University) Dr. Brian Farkas and Dr. Kevin Keener (Purdue University) developed a mathematical model to predict temperature change and crust formation during high intensity infrared heating
of a food matrix, and to perform parametric analysis of process variables.
Impacts
Radiant frying technology can reduce oil content in fried fast foods by 30 to 50% without altering taste or texture. This technology has the potential to significantly reduce caloric intake from fried foods. Non-thermal, atmospheric plasma may be a viable treatment method to eliminate pathogens from ready to eat meat products. The finding that radiation exposure may increase the extractability of fats from plant tissues could be utilized for further food processing development and commercial applications. Appropriate selection of antioxidant additives as well as packaging systems likely will provide oils stable for at least 40 months in long-duration mission habitats.
Publications
- T.L. Selby, A. Berzins, D.E. Gerrard, C.M. Corvalan, A.L. Grant and R.H. Linton. 2006. Microbial heat resistance of Listeria monocytogenes and the impact on ready-to-eat meat quality after post-package pasteurization, Meat Science, 74, 3, 425-434.
- Dravid, V., S. Songsermpong, Z. Xue, C. Corvalan and P. Sojka. 2006. Two-dimensional modeling of the effects of insoluble surfactant on the breakup of a liquid filament. Chemical Engineering Science, 61, 3577-3585.
- Haddish-Berhane N., C. Nyquist, K. Haghighi, C. Corvalan, O. Campanella, J. Rickus and A. Farhadi. 2006. A multi-scale stochastic drug release model for polymer-coated targeted drug delivery systems, Journal of Controlled Release, 110, 2, 314-322.
- Mathias, K., Ismail, B., Corvalan, C. M., Hayes, K. D. 2006. Heat and pH Effects on the Conjugated Forms of Genistin and Daidzin Isoflavones, Journal of Agricultural and Food Chemistry, 54, 20, 7495-7502.
|
Progress 10/01/04 to 09/30/05
Outputs
Funding for this was just approved. Hence, there is no progress to date to report.
Impacts
Since the research was just initated, no impact can be reported on this.
Publications
- No publications reported this period
|
|