ENGINEERING FOR FOOD SAFETY AND QUALITY

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 0223018
• Multistate No.: NC-_OLD1023
• Project Start Date: Oct 1, 2010
• Project End Date: Sep 30, 2015
• Program Code: [(N/A)]- (N/A)

Recipient Organization
UNIV OF MINNESOTA
(N/A)
ST PAUL,MN 55108

Performing Department
Bioproducts & Biosystems Engineering

Non Technical Summary
Consumers demand safer, healthier, and higher quality food products. In order to manufacture safer, healthier, and higher quality food products, food scientists and engineers must be able to characterize and understand problems caused to food products by processing and environments and develop solutions to these problems. NMR and MRI based methods are unique because they are non-destructive, non-invasive, and fast compared with conventional methods. They can be good choice for scientists to conduct in-depth research as well as for food industry investigators to carry out R&D and quality control tasks. NMR and MRI were not originally developed for food applications but they have a great potential in the food industry if they are improved or new techniques are developed. The investigators will develop new pulse sequences, new hardware, new data processing and analysis methodologies to enhance NMR and MRI based analytical capability. Methods of food pasteurization have changed from those used in the past. Until recently, thermal processes, especially ultra high temperature (UHT) and high temperature short time (HTST) had been the most commonly used methods in the food industry to increase shelf-life and maintain food safety. However, studies have shown that color, flavor, and nutrients are degraded by heat because of protein denaturation and the loss of vitamins and volatile flavors. Therefore, there is now a demand for alternative methods for fresh food pasteurization. The investigators will develop non-thermal plasma (NTP) and concentrated high intensity electric field (CHIEF) based methods for low temperature pasteurization of liquid and solid foods. Both NTP and CHIEF technologies are very new. The investigators will study the effects of these processes on safety, nutritional values, and sensory quality of foods being treated, and also develop equipment. The health benefits of whole grains are commonly recognized nowadays. However, the bioavailability of the health promoting phytochemicals in the whole grain must be significantly enhanced in order to realize the health benefits. The investigators will develop a range of processes involving mechanical, chemical, and biological treatments to improve the bioavailability of phytochemicals and the sensory quality of whole grain ingredients. Mathematical models will be developed to understand the non-thermal processes, water-solid interactions (reaction kinetics), and heat and mass transfer. MRI data will be used to validate heat and mass transfer models. Key expected outcomes include: (1) new non-destructive and non-invasive analytical methods which will help better understand water-solid interactions in foods and their relations to food stability, (3) new non-thermal pasteurization process and engineering principles of non-thermal processing equipment which will improve the safety and quality of foods, (4) new processes to improve bioavailability of phytochemicals in whole grain and thus help realize the real health benefits of whole grain products, and (5) new mathematical models which provide better understanding of reactions and processes in food processing and storage.

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
501	5010	2020	60%
502	5010	2020	20%
503	5010	2020	20%

Knowledge Area
501 - New and Improved Food Processing Technologies; 503 - Quality Maintenance in Storing and Marketing Food Products; 502 - New and Improved Food Products;

Subject Of Investigation
5010 - Food;

Field Of Science
2020 - Engineering;

Keywords

non-thermal pasteurization

nuclear magnetic resonance (nmr)

magnetic resonance imaging (mri)

heat and mass transfer

non-thermal plasma (ntp)

glass transition

whole grain

phytochemical

water-solid interactions

mathematical model

Goals / Objectives
2. Obj 1a. Utilize innovative methods to characterize food materials. 3. Obj 1b. Develop new and improved processing technologies. 4. Obj 1c. Develop mathematical models to enhance understanding of, and, optimize food processes.

Project Methods
The objectives of the project are to develop and utilize innovative instrumental methods to characterize food ingredients and products, to develop new and improved processes to produce new food ingredients and products and to improve the safety, nutrition, and sensory quality of food products, and to develop mathematical models for better understanding, control, and design of food processes. The key research areas of the project include (1) development of innovative nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) based analytical methods for studies of water-solid interactions and heat and mass transfer, (2) development of non-thermal processing for pasteurization of liquid and solid foods, (3) development of processes to improve bioavailability of phytochemicals in whole grains, (4) development of mathematical models for the understanding of physiochemical changes in foods, non-thermal processes, and physical and biological processing of whole grains. Research findings will be incorporated in Food Engineering and Bioprocessing Engineering courses. Investigators will work with industrial partners to utilize new methodologies and processes for problem solving.

Progress 10/01/10 to 09/30/15

Outputs
Target Audience:Target audience: Food companies Research institutes Government regulatory agenices Efforts: Our research findings were publicized to the academic community through peer-reviewed publications and conference presentations. Graduate students, postdocs, and visiting scholars were involved in the research projects. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The project has provided following opportunities for training and professional development: Graduate research assistantships Postdoctoral research fellowships Presentations in conferences and symposiums How have the results been disseminated to communities of interest?Our research results were disseminated to the academic community through peer-reviewed publications and conference presentations. Some research results were used in classroom teaching to benefit students. On-site demonstrations were conducted to showcase our results to a broad range of audience including academic researchers, government officials, funding agencies, students, entrepreneurs, and the general public. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Our research is motivated to meet consumer's demand for healthy, nutritious, and safe foods. Understanding the characteristics of foods materials, developing new processes, and modeling food processes are interrelated tasks for food scientists and engineers. Researchers at the University of Minnesota are engaged in research related to development of non-invasive and non-destructive analytical methods, non-thermal processing, and unlocking health-promoting components in food materials. In this reporting period, we focused on developing a non-thermal processing platform to improve nutritional value and microbial safety of food products; we continued to improve NMR and MRI instrumentation for characterization of physiochemical properties of food ingredients and products; we are also exploring the feasibility of using NMR/MRI and magnetic nano-particles to probe bacteria in foods. Upon completion of the research tasks, it is expected that a non-thermal processing platform will be developed and can be adapted to processing of many food materials. The new analytical methods will be used for rapid characterization of physical, chemical, and micobiological properties of food materials and products for process development and product quality and safety assurance purpose. 1a. Utilize innovative methods to characterize food materials We tested and improved NMR and MRI techniques for applications in different foods and processes, including using low field NMR to measure water holding capacity of resistant starch in yogurt during storage and assess the impact of different rinsing processes on grass carp surimi. We have developed new applications of NMR in evaluation of food microbiological stability. Conventional detection methods involve multiple time-consuming and labor-intensive steps due to the difficulties in isolating the pathogens from the food matrix and the fact that pathogens are usually present in extremely low numbers. We are exploring the feasibility of integrating NMR/MRI technique with magnetic nano-particles for rapid detection of bacteria in foods, which is critical to rapidly identifying foodborne pathogen sources during processing and distribution. The new methodology embraces nanotechnology, immunology, microbiology, and advanced NMR/MRI techniques. The benefits of timely detection and corrective actions to producers, processors, distributors, regulators, and consumers are enormous: thousands of lives and $6.5 to $34.9 billion will be saved annually. This technique, if successful, will contribute to enhanced food safety. Numerous research and review papers were published as a result of these activities. 1b. Develop new and improved processing technologies The food industry and consumers have significant interest in non-thermal pasteurization processes because they offer better quality and nutrition1 retention and are more energy efficient than traditional thermal processes. Non-thermal processes may also create value added products and open new market opportunities. We are engaged in engineering design of systems to implement the concentrated high intensity electric field (CHIEF) process we invented. New dielectric materials were sought and tested for their efficiency and durability. CHIEF has proven effective in successfully killing pathogenic bacteria such as E. coli O157: H7, Salmonella, L. monocytogenes and Bacillus cereus in food products using AC power of medium to low voltage and frequency. CHIEF pasteurization of many food products such as milk, orange juice, and other high protein-rich beverages, with results of greater than 3 log reductions has been reported. It is considered to be one of the most promising, and perhaps leading non-thermal pasteurization technologies for liquid food due to its unique characteristics. Health-promoting effects of fiber and phytochemical contents in whole grains, seeds, and fruit peels are limited by their insolubility and inaccessibility in human digestive tract. Therefore, physical, chemical, and biological processes that can effectively convert insoluble fiber and bound phytochemicals to soluble fiber and free phytochemicals have the potential to greatly improve nutritional and economic values of these food products. Traditional processing and extraction techniques are often either ineffective or detrimental for improving bioavailability and functionality of bioactive components in these food byproducts. We investigated a novel non-thermal processing platform that has the potential to simultaneously improve nutrient bioavailability and microbial safety of processed food materials. Using broccoli seeds as a model food ingredient, we tested a number of physical/mechanical and biological processes to improve the bioavailability of sulforaphane, a very stable anti-oxidant with many health benefit claims. Sulforaphane analysis protocol is being developed. A baseline processing condition has been established. The bactericidal effects of these physical and mechanical processes are being evaluated. We also studied extraction of phenolic acids (antioxidants) from potato peels. Potato peels contain a large amount of active compound such as phenolic acid and flavonoid that express antioxidant capacity. A novel method with NaOH and high-pressure homogenization (HPH) combined treatment has been investigated in this study and it can improve the availability of these benefit components apparently. For this study, different concentration and treatment times of NaOH with or without high-pressure homogenization (HPH) treatment were applied. From the results of total phenolic content, total flavonoid content, DPPH radical scavenging capacity and extraction yield, the clear improvement can be observed with combined treatment. The HPLC system was used to character the specific phenolic acid including garlic acid, sinapic acid , vanilla acid , syring acid , Protocatechuic acid , p-coumaric acid, chlorogenic acid, caffeic acid and ferulic acid. The scanning electron microscope, nuclear magnetic resonance and particle size measurements proclaimed the mechanism of HPH and NaOH treatment process. In conclusion, the combined treatment of NaOH and high-pressure homogenization can increase the extraction of phenolic acid from potato peel residue. Numerous research and review papers and book chapters were published as a result of these activities. 1c. Develop mathematical models to enhance understanding of, and, optimize food processes Mathematical models are usually validated against experimental results. Conventional destructive and invasive experiments often fail to provide accurate account of what happened with physical processes such as heat and mass transfer. Over the years we have been investigating the use of MRI as a tool for validation of mathematical models for simultaneous heat and mass transfer. We have proved the feasibility of MRI for validation of mathematical models for ohmic heating of particulate foods in soup. However, currently few studies have been conducted to understand the mechanisms of this process. The aim of this work is to provide a better and more detailed understanding of the CHIEF process by modeling its influence factors and simulating its fluid mechanics, electrostatics and heat transfer. This study used Finite Element method to model and simulate the fluid flow, electric field distribution and temperature rise in CHIEF reactor. The simulation was performed using COMSOL Multiphysics® version 5.0 (COMSOL Inc. Stockholm, Sweden). The simulation is confirmed to be valid by comparing it with experimental results. The model built in this study shows that the performance of CHIEF system is influenced by a complex set of intrinsic and extrinsic parameters. This model can be used to control and set variables in further optimization of the CHIEF system.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2012 Citation: Ruan, R., P. Chen, A. Shi, M. Guo, K. Petrofsky, I. Zhang, M. Youn, A. Hohn, Y. Li, D. Gallaher, R. Liu, G. Fulcher, J. Faubion, L. Marquart. 2012. Improving the Functionality and Bioactivity in Wheat Bran. In Enzymes in Cereal Science: From improving dough & product quality to improving bioavailability of functional compounds  Symposium. Hollywood, FL.
• Type: Conference Papers and Presentations Status: Published Year Published: 2011 Citation: Ruan, R., S. Deng, Y. Cheng, X. Lin, P Chen, and L. Metzger. 2011. CHIEF/electric field technology  A unique nonthermal processing system. Dairy Foods Symposium. ADSA-ADAS 2011 Joint Annual Meeting, New Orleans, LA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2010 Citation: Ruan, R. 2010. Alternatives in food Processing. Hot Topics and Opportunities: Academic & Industry Perspectives Presenter and Panelists, Food Industry Networking Social by CFANES. St. Paul, MN.
• Type: Book Chapters Status: Published Year Published: 2015 Citation: Shaobo Deng, Paul Chen, Yun Li, Xiaochen Ma, Yanling Cheng, Xiangyang Lin, Lloyd Metzger, and Roger Ruan. 2015. Non-thermal pasteurization of milk using CHIEF technology. In Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry. Wiley-Blackwell and the Institute of Food Science and Technology, UK.
• Type: Book Chapters Status: Published Year Published: 2010 Citation: Chen, P., S. Deng, Y. Cheng, X. Lin, L. Metzger, and R. Ruan. 2010. Non-thermal Pasteurization Processes. In Case studies in novel food processing technologies. Woodhead Publishing Limited. ISBN: 978-1-84569-551-4.
• Type: Journal Articles Status: Published Year Published: 2015 Citation: Tushar Gulati, Ashim K. Datta, Christopher J. Doona, R. Roger Ruan, Florence E. Feeherry. 2015. Modeling moisture migration in a multi-domain food system: Application to storage of a sandwich system. Food Research International, http://dx.doi.org/10.1016/j.foodres.2015.06.022.
• Type: Journal Articles Status: Published Year Published: 2015 Citation: Gulati, T, Datta, AK, Doona, CJ, Ruan, RR & Feeherry, FE. 2015. Modeling moisture migration in a multi-domain food system: Application to storage of a sandwich system. Food Research International., 10.1016/k.foodres.2015.06022
• Type: Journal Articles Status: Published Year Published: 2015 Citation: Bo Zhang, Zhaoping Zhong, Min Min, Kuan Ding, Qinglong Xie, Roger Ruan. 2015. Catalytic fast co-pyrolysis of biomass and food waste to produce aromatics: Analytical PyGC/MS study. Bioresource Technology 189 (2015) 3035.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Li, Y, Lin, X, Ye, N, Wu, J & Ruan, R. 2014. Using the low-field NMR to study the formation of gluten network structure of kelp dough. Journal of Chinese Institute of Food Science and Technology, vol 14, no. 12, pp. 39-48.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Chen, P., Li, Y., Cui, T., and Ruan, R. 2013. Nanoparticles based sensors for rapid detection of foodborne pathogens. International Journal of Agricultural & Biological Engineering. 6(1):1-7.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Cheng Yixin, Zhang Jiangsheng, Wang Zhaolong, Liu Yuhuan, Ruan Rongsheng, 2013. Low field NMR study on changes of water holding capacity of resistant starch in yogurt during storage. Science and Technology of Food Industry 10: 93-96.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Wang Ying, Zhang Jingsheng, Cheng Xin, Liu Yuhuan, Ruan Rongsheng, Wen Pingwei, 2013. NMR studies on the impact of different rinsing processes on grass carp surimi. Science and Technology of Food Industry 11: 255-258.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Ma, W., Y. Liu, R. Ruan, X. Jiang, Y. Wang, Y. Wan, X. Wu, Y. Li. 2013. Aqueous extraction of Chinese tallow seeds oil. Advanced Materials Research 608-609(2013):328-332.
• Type: Journal Articles Status: Published Year Published: 2012 Citation: Zhang, J., Y. Liu, N. Wang, and R. Ruan. 2012. NMR Technique Application in Evaluating the Quality of Navel Orange During Storage. Procedia Engineering. 37(2012): 234-239.
• Type: Journal Articles Status: Published Year Published: 2012 Citation: Liu, S. ,Y. Liu, R. Ruan, J. Zhang, H. Peng, Y. Wan, X. Wu. 2012. Food essence structure and flavor characteristics and potential harmfulness. Food Industry Scientific 9:426-430, 2012.
• Type: Journal Articles Status: Published Year Published: 2012 Citation: Shi, X. Y. Liu, R. Ruan, J. Zhang, H. Peng, Y. Wan, X. Wu. 2012. Review of neoformed contaminants in foods and their health effects. Food Sciences 13:324-328, 2012.
• Type: Journal Articles Status: Published Year Published: 2012 Citation: Ma, W., Y. Liu, R. Ruan, J. Zhang. X. Wu, H. Peng. 2012. Review of food polyphenolics. China Brewing 4:11-14, 2012.
• Type: Journal Articles Status: Published Year Published: 2012 Citation: Wu, X., N. Xu, Y. Liu, R. Ruan. 2012. Study of Trichoderma viride for lignin digestion. Food Industry Scientific 7:165-169, 2012.
• Type: Journal Articles Status: Published Year Published: 2012 Citation: Zhang, J., Y. Liu, Z. Jin, and R. Ruan. 2012. Studies of wheat resistant starch by NMR technique. Advanced Materials Research 550-553(2012):1357-1363.
• Type: Journal Articles Status: Published Year Published: 2012 Citation: Lin, X., J. Wu, R. Zhu, P. Chen, G. Huang, Y. Li, N. Ye, B. Huang, Y. Lai, H. Zhang, W. Lin, J. Lin, Z. Wang, H. Zhang, and R. Ruan. 2012. California Almond Shelf Life: Lipid Deterioration During Storage. J. Food Science. 77(6):583-593.
• Type: Journal Articles Status: Published Year Published: 2011 Citation: Chen, T., J. Zhang, F. Qian, Y. Liu, H. Peng, R. Ruan, Q. Zhao, Z. Wang. 2011. NMR comparison of ground meat water holding capacity with normal and resistant corn starch Food Science Journal 32(7):21-24.
• Type: Journal Articles Status: Published Year Published: 2011 Citation: Wang, Y., Y. Liu, R. Ruan, W. Zeng, L. Yang, C. Liu, H. Peng, 2011. Thermal and non-thermal processing technologies for food safety. Food Industry Science and Technology 32(7):463-466.
• Type: Journal Articles Status: Published Year Published: 2011 Citation: Wang, Y., Y. Liu, R. Ruan, Y. Wang, L. Yang, C. Liu, H. Peng, 2011. Millard reaction effect of food safety. Food Industry Science and Technology 32(7):447-450,454.
• Type: Journal Articles Status: Published Year Published: 2011 Citation: Wang. Z. J. Zhang, F. Qian, Y. Liu, H. Peng, R. Ruan, Q. Zhao, T. Chen. 2011. NMR study of resistant corn starch on sausage quality. Food Science Journal 32(7):38-42.
• Type: Journal Articles Status: Published Year Published: 2010 Citation: Lin, X., L. Zhang, H. Lei, H. Zhang, Y. Cheng, R. Zhu, R. Ruan. 2010. Effect of drying technologies on quality of green tea. International Agricultural Engineering Journal 19(3):30-37.
• Type: Journal Articles Status: Published Year Published: 2010 Citation: Chen, P., Y. Cheng, S. Deng, X. Lin, G. Huang, R. Ruan. 2010. Utilization of almond residues. Int J Agric & Biol Eng. 3(4):1-18.
• Type: Journal Articles Status: Published Year Published: 2010 Citation: Lin, X., J. Zhang, H. Lei, Z. Jin, P. Chen, R. Ruan. 2010. Evaluation of effects of adding different resistant starches on firmness and stickiness of dough by NMR during proofing. International Agricultural Engineering Journal 19(4):23-30.
• Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Roger Ruan, Xiangyang Lin, Jia Wu, Paul Chen, and Guangwei Huang. 2015. Shelf life study of raw and roasted almonds. The Almond Conference. Sacremento, CA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Ruan, R. 2015. Shelf life study of raw and roasted almonds for Chinese market - A report to the Almond Board of California, ABC Almond Quality & Food Safety Committee Meeting. Modesto, CA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Ruan, R. 2015. Development and application of concentrated electric field technology for non-thermal pasteurization of liquid foods. Emerging Food Technology Workshop, Seoul, South Korea.
• Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Ruan, R. 2015. Innovative dynamic high pressure nonthermal extraction and pasteurization technology for bioavailability improvement and safety assurance. Emerging Food Technology Workshop, Seoul, South Korea.
• Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Ruan, R., P. Chen, A. Shi, M. Guo, K. Petrofsky, I. Zhang, M. Youn, A. Hohn, Y. Li, Y. Ma, D. Gallaher, R. Liu, G. Fulcher, J. Faubion, L. Marquart. 2013. Improving the Functionality and Bioactivity in Wheat Bran. Innovations in Food Science for Human Well-Being. 2013 Korean Society of Food Science and Technology Annual Meeting. Cheonan Arts Center, Huracle Resort, South Keora.

Progress 10/01/13 to 09/30/14

Outputs
Target Audience: Our research findings were publicized to the academic community through peer-reviewed publications and conference presentations. Graduate and undergraduate students were involved in the research projects. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? The project has provided following opportunities for training and professional development: Graduate research assistantships Postdoctoral research fellowships Presentations in conferences and symposiums How have the results been disseminated to communities of interest? Our research results were disseminated to the academic community through peer-reviewed publications and conference presentations. Some research results were used in classroom teaching to benefit students. On-site demonstrations were conducted to showcase our results to a broad range of audience including academic researchers, government officials, funding agencies, students, entrepreneurs, and the general public. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Our research is motivated to meet consumer’s demand for healthy, nutritious, and safe foods. Understanding the characteristics of foods materials, developing new processes, and modeling food processes are interrelated tasks for food scientists and engineers. Researchers at the University of Minnesota are engaged in research related to development of non-invasive and non-destructive analytical methods, non-thermal processing, and unlocking health-promoting components in food materials. In this reporting period, we focused on developing a non-thermal processing platform to improve nutritional value and microbial safety of food products; we continued to improve NMR and MRI instrumentation for characterization of physiochemical properties of food ingredients and products; we are also exploring the feasibility of using NMR/MRI and magnetic nano-particles to probe bacteria in foods. Upon completion of the research tasks, it is expected that a non-thermal processing platform will be developed and can be adapted to processing of many food materials. The new analytical methods will be used for rapid characterization of physical, chemical, and micobiological properties of food materials and products for process development and product quality and safety assurance purpose. 1a. Utilize innovative methods to characterize food materials We continued to improve and test NMR and MRI techniques for applications in different foods and processes, including using low field NMR to measure water holding capacity of resistant starch in yogurt during storage and assess the impact of different rinsing processes on grass carp surimi. We are also investigating new applications of NMR in evaluation of food microbiological stability. Conventional detection methods involve multiple time-consuming and labor-intensive steps due to the difficulties in isolating the pathogens from the food matrix and the fact that pathogens are usually present in extremely low numbers. We are exploring the feasibility of integrating NMR/MRI technique with magnetic nano-particles for rapid detection of bacteria in foods, which is critical to rapidly identifying foodborne pathogen sources during processing and distribution. The new methodology embraces nanotechnology, immunology, microbiology, and advanced NMR/MRI techniques. The benefits of timely detection and corrective actions to producers, processors, distributors, regulators, and consumers are enormous: thousands of lives and $6.5 to $34.9 billion will be saved annually. This technique, if successful, will contribute to enhanced food safety. Numerous research and review papers were published as a result of these activities. 1b. Develop new and improved processing technologies The food industry and consumers have significant interest in non-thermal pasteurization processes because they offer better quality and nutrition1 retention and are more energy efficient than traditional thermal processes. Non-thermal processes may also create value added products and open new market opportunities. We are engaged in engineering design of systems to implement the concentrated high intensity electric field (CHIEF) process we invented. New dielectric materials were sought and tested for their efficiency and durability. Health-promoting effects of fiber and phytochemical contents in whole grains, seeds, and fruit peels are limited by their insolubility and inaccessibility in human digestive tract. Therefore, physical, chemical, and biological processes that can effectively convert insoluble fiber and bound phytochemicals to soluble fiber and free phytochemicals have the potential to greatly improve nutritional and economic values of these food products. Traditional processing and extraction techniques are often either ineffective or detrimental for improving bioavailability and functionality of bioactive components in these food byproducts. We are investigating a novel non-thermal processing platform that has the potential to simultaneously improve nutrient bioavailability and microbial safety of processed food materials. Using broccoli seeds as a model food ingredient, we are testing a number of physical/mechanical and biological processes to improve the bioavailability of sulforaphane, a very stable anti-oxidant with many health benefit claims. Sulforaphane analysis protocol is being developed. A baseline processing condition has been established. The bactericidal effects of these physical and mechanical processes are being evaluated. Numerous research and review papers and book chapters were published as a result of these activities. 1c. Develop mathematical models to enhance understanding of, and, optimize food processes Mathematical models are usually validated against experimental results. Conventional destructive and invasive experiments often fail to provide accurate account of what happened with physical processes such as heat and mass transfer. Over the years we have been investigating the use of MRI as a tool for validation of mathematical models for simultaneous heat and mass transfer. We have proved the feasibility of MRI for validation of mathematical models for ohmic heating of particulate foods in soup.

Publications

• Type: Book Chapters Status: Awaiting Publication Year Published: 2014 Citation: Shaobo Deng, Paul Chen, Yun Li, Xiaochen Ma, Yanling Cheng, Xiangyang Lin, Lloyd Metzger, and Roger Ruan. 2014. Non-thermal pasteurization of milk using CHIEF technology. In Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry. Wiley-Blackwell and the Institute of Food Science and Technology, UK.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Chen, P., Li, Y., Cui, T., and Ruan, R. 2013. Nanoparticles based sensors for rapid detection of foodborne pathogens. International Journal of Agricultural & Biological Engineering. 6(1):1-7.
• Type: Journal Articles Status: Published Year Published: 20131 Citation: Cheng Yixin, Zhang Jiangsheng, Wang Zhaolong, Liu Yuhuan, Ruan Rongsheng, 2013. Low field NMR study on changes of water holding capacity of resistant starch in yogurt during storage. Science and Technology of Food Industry 10: 93-96.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Wang Ying, Zhang Jingsheng, Cheng Xin, Liu Yuhuan, Ruan Rongsheng, Wen Pingwei, 2013. NMR studies on the impact of different rinsing processes on grass carp surimi. Science and Technology of Food Industry 11: 255-258.
• Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Roger Ruan, Shaobo Deng, Yanling Cheng, Xiaochen Ma, Yiwei Ma, Xiangyang Lin, Sibo Cheng, Yuhuan Liu, Paul Chen, Lloyd Metzge. 2014. Concentrated High Intensity Electric Field (CHIEF) nonthermal pasteurization technology, Symposium on Nonthermal Technology for Food Safety Assurance, IFT International Annual Meeting, New Orleans, LA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Ruan, R. 2014. Improving and Maintaining Bioavailability of Phytochemicals and Solublized Fibers in Plant Materials. 16th Annual Meeting of China Association for Science and Technology. Kunming, China.
• Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Ruan, R. 2014. Improving bioavailability of phytochemicals and solublized fibers in plant materials. Seminar at Yunnan Minzu University. Kunming, China
• Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Ruan, R., P. Chen, A. Shi, M. Guo, K. Petrofsky, I. Zhang, M. Youn, A. Hohn, Y. Li, Y. Ma, D. Gallaher, R. Liu, G. Fulcher, J. Faubion, L. Marquart. 2013. Improving the Functionality and Bioactivity in Wheat Bran. Innovations in Food Science for Human Well-Being. 2013 Korean Society of Food Science and Technology Annual Meeting. Cheonan Arts Center, Huracle Resort, South Korea.

Progress 01/01/13 to 09/30/13

Outputs
Target Audience: Our research findings were publicized to the academic community through peer-reviewed publications and conference presentations. Graduate students were involved in the research projects. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? We have provided following opportunities for training and professional development: 1) post doctoral fellowship 2) graduate research assistantships How have the results been disseminated to communities of interest? Our research results were disseminated to the academic community through peer-reviewed publications and conference presentations. Some research results were used in classroom teaching to benefit studetns. What do you plan to do during the next reporting period to accomplish the goals? 1) develop capability to study the effectiveness of CHIEF process for control of thermophilic and thermoduric organisms in milk 2) Collaborate with researchers to develop methodologies for preparation and characterization of magnetic nanoparticles antibody conjugates (MNPCs) as nano-sensor for pathogen detection.

Impacts
What was accomplished under these goals? In this period, we continued to work in three areas: (1) non-thermal pasteurization of liquid foods using concentrated high intensity electric field (CHIEF) process, (2) fast imaging techniques for characterization and modeling of transport mechanisms occurring in food processing, and (3) NMR and MRI based techniques for characterization and evaluation of shelf stability of food products as affected by formulation, processing and storage conditions. CHIEF process: We are developing a strategy to control thermophilic and thermoduric organisms in milk, which are able to survive or grow in high temperature conditions. We plan to examine the feasibility of inactivating thermophilic and thermoduric organisms using the CHIEF process that combines non-thermal and thermal effects. This process has the potential to reduce thermal destruction of nutrients and sensory quality of milk. NMR and MRI techniques: We are developing an NMR/MRI based nano-particle sensor method for rapid detection of foodborne pathogens, a critical step in identifying foodborne pathogen sources during processing and distribution in 10s of minutes to hours instead of days. The benefits of timely detection and corrective actions to producers, processors, distributors, regulators, and consumers are enormous: thousands of lives and $6.5 to $34.9 billion will be saved annually. Conventional detection methods involve multiple time-consuming and labor-intensive steps due to the difficulties in isolating the pathogens from the food matrix and the fact that pathogens are usually present in extremely low numbers. The new methodology embraces nanotechnology, immunology, microbiology, and advanced NMR/MRI techniques. This technique, if successful, will contribute to enhanced food safety.

Publications

• Type: Book Chapters Status: Published Year Published: 2013 Citation: Deng, S., Chen, P., Li, Y., Ma, X., Cheng, Y., Lin, X., Metzger, L., and Ruan, R. 2013. Non-thermal pasteurization of milk using CHIEF technology in Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry, Edited by N. Datta, John Wiley & Sons, Limited
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Chen, P., Li, Y., Cui, T., and Ruan, R. 2013. Nanoparticles based sensors for rapid detection of foodborne pathogens. International Journal of Agricultural & Biological Engineering. 6(1):1-7.
• Type: Journal Articles Status: Published Year Published: 2012 Citation: Lin, X., Wu, J., Zhu, R., Chen, P., Huang, G., Li, Y., Ye, N., Huang, B., Lai. H., Zhang, H., Lin, W., Lin, J., Wang, Z., Zhang, H., and Ruan, R. 2012. California almond shelf Life: lipid deterioration during Storage. Journal of Food Science, 77(6):C583-93.
• Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Ruan, R., P. Chen, A. Shi, M. Guo, K. Petrofsky, I. Zhang, M. Youn, A. Hohn, Y. Li, Y. Ma, D. Gallaher, R. Liu, G. Fulcher, J. Faubion, L. Marquart. 2013. Improving the Functionality and Bioactivity in Wheat Bran. Innovations in Food Science for Human Well-Being. 2013 Korean Society of Food Science and Technology Annual Meeting. Cheonan Arts Center, Huracle Resort, South Keora.
• Type: Conference Papers and Presentations Status: Published Year Published: 2012 Citation: Ruan, R., P. Chen, A. Shi, M. Guo, K. Petrofsky, I. Zhang, M. Youn, A. Hohn, Y. Li, D. Gallaher, R. Liu, G. Fulcher, J. Faubion, L. Marquart. 2012. Improving the Functionality and Bioactivity in Wheat Bran. In Enzymes in Cereal Science: From improving dough & product quality to improving bioavailability of functional compounds  Symposium. Hollywood, FL.

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

Outputs
OUTPUTS: In this period, we continued to work in three areas: (1) non-thermal pasteurization of liquid foods using concentrated high intensity electric field (CHIEF) process, (2) fast imaging techniques for characterization of transport mechanisms occurring in food processing, and (3) NMR and MRI based techniques for characterization and evaluation of shelf stability of food products as affected by formulation, processing and storage conditions. The mobile pilot prototype CHIEF system was used to test the application of CHIEF process for low temperature pasteurization of whey protein beverages. The physical and chemical stability of whey beverages processed by CHIEF were studied. The effects of formulation on the performance of CHIEF process were examined. On NMR and MRI, new hardware and software were developed for data acquisition and modeling. Several graduate students, postdoctoral research associates, and visiting scholars received training through the research activities and attending technical conferences including IFT, AACC, and ASABE. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
It was demonstrated that the CHIEF process was effective in inactivate microbes in high protein beverages. Through this research, the process was significantly improved to enhance the bacterial kill and energy efficiency. The hardware and software we developed and/or improved produced a better signal to noise ratio of the low field imaging system when it is used to acquire images of low moisture foods. These improvements will further broaden the application of such low cost non-destructive and non-invasive imaging techniques in food science and engineering research.

Publications

• Lin, X., J. Wu, R. Zhu, P. Chen, G. Huang, Y. Li, N. Ye, B. Huang, Y. Lai, H. Zhang, W. Lin, J. Lin, Z. Wang, H. Zhang, and R. Ruan. 2012. California Almond Shelf Life: Lipid Deterioration During Storage. J. Food Science. 77(6):583-593.
• Zhang, J., Y. Liu, Z. Jin, and R. Ruan. 2012. Studies on wheat resistant starch by NMR technique. Advanced Materials Research 550-553(2012):1357-1363.
• Ma, W., Y. Liu, R. Ruan, X. Jiang, Y. Wang, Y. Wan, X. Wu, Y. Li. 2013. Aqueous extraction of Chinese tallow seeds oil. Advanced Materials Research 608-609(2013):328-332.
• Peng, H., J. Zhang, Y. Liu, D. Liu, Z. Yu, Y. Wan, and R. Ruan. 2012. Structural characterization of hemicellulosic polysaccharides isolated from bamboo. Current Organic Chemistry 2012(16):1855-1862.
• Xu, C. H. Wang, Y. Liu, R. Ruan, Y. Li. 2012. Research on edible fungi and algae as feed supplement. Advanced Materials Research 518-523(2012):608-613.

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

Outputs
OUTPUTS: In this period, we conducted research in three areas: (1) non-thermal pasteurization of liquid foods using concentrated high intensity electric field (CHIEF) process, (2) fast imaging techniques for characterization of transport mechanisms occurring in food processing, and (3) NMR and MRI based techniques for characterization and evaluation of shelf stability of food products as affected by formulation, processing and storage conditions. We continued to test the new mobile pilot prototype system. We continue to improve NMR and MRI methodology for data acquisition and modeling. Several graduate students, postdoctoral research associates, and visiting scholars received training through the research activities and attending technical conferences including IFT, ASABE. PARTICIPANTS: Paul Chen, Associate Research Professor, University of Minnesota, [e-mail] Ruihai Liu, Professor, Conell University [e-mail] Daniel D Gallaher, Professor, University of Minnesota [e-mail]> Jon Faubion, Professor, Kansas State University [e-mail] Len Marquart, Associate Professor, University of Minnesota [e-mail] TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
The engineering aspects of CHIEF technology were improved to enhance the bacterial kill and energy efficiency. The hardware and software for the fast imaging techniques that we developed earlier were developed and/or improved to give better signal to noise ratio of the low field system when it is used to acquire images of low moisture foods.

Publications

• Ruan, R., S. Deng, P. Chen, X. Lin, and L. Metzger. 2008. Dielectric barrier reactor having concentrated electric field. US Patent No: 7,931,811. Issue date: April 26, 2011.
• Addis, P., R. Ruan, J. Keenan, J. Oins, and D. Geleva. 2011. Medical and nutritional applications of highly refined cellulose. US Patent No. 8,026,226. Issue date: September 27, 2011.
• Ruan, R., P. Chen, K. Petrofsky, I. Zhang, M. Guo, Y. Li, A. Shi, and A. Hohn. 2011. Improving the Functionality and Bioactivity in Wheat Bran, An Overview. AACCI Workshop, Palm Springs, CA. Ruan, R., S. Deng, Y. Cheng, X. Lin, P Chen, and L. Metzger. 2011. CHIEF and electric field technology, A unique nonthermal processing system. Dairy Foods Symposium. ADSA-ADAS 2011 Joint Annual Meeting, New Orleans, LA.

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

Outputs
OUTPUTS: In this period, we conducted research in three areas: (1) non-thermal pasteurization of liquid foods using concentrated high intensity electric field (CHIEF) process, (2) fast imaging techniques for characterization of transport mechanisms occurring in food processing, and (3) NMR and MRI based techniques for characterization and evaluation of shelf stability of food products as affected by formulation, processing and storage conditions. A new mobile pilot prototype system with improved CHIEF reactors was designed and built. Preliminary tests were conducted to study the response of bacteria to a number of key process parameters. Experiments were conducted to confirm the effects of the CHIEF treatments on pathogenic bacteria and spores inoculated on milk. We continue to improve NMR and MRI methodology for data acquisition and modeling. Several graduate students, postdoctoral research associates, and visiting scholars received training through the research activities and attending technical conferences including IFT, ASABE. PARTICIPANTS: Roger Ruan, Francisco Diez-Gonzalez, Paul Chen, Shaobo Deng Yun Li Yanling Cheng TARGET AUDIENCES: Academic, industry, granting foundations/agencies PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Milk samples containing an initial inoculum of approximately 108 CFU/mL of mixtures of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes or an initial inoculum of 103 CFU/mL of viable Bacillus cereus spores were treated with our new CHIEF system. The average of microbial inactivation after subjecting milk samples to a single pass through the CHIEF device were 2.74 (+- 1.0), 2.95 (+- 0.35), 2.75 (+- 0.25), and 0.18 (+- 0.15) for E. coli O157:H7, Salmonella, L. monocytogenes and Bacillus cereus, respectively. When the milk samples were pumped twice through the CHIEF apparatus, reductions of 4.36 (+- 0.24), 5.55 (+- 0.14), and 4.78 (+- 0.78) E. coli O157:H7, Salmonella, and L. monocytogenes, respectively, were observed. Additional passes with our current system are expected to result in more bacterial reduction. These results suggested that the CHIEF process has the potential to deliver similar microbial inactivation effectiveness as a standard HTST pasteurization system. Improvement/optimization of the engineering aspects of CHIEF technology will certainly enhance the bacterial kill and energy efficiency. Therefore further work is needed to improve the engineering aspects of the hardware to ensure consistent reductions greater than 5 CFU/mL of pathogenic vegetative cells and spoilage organisms. The fast imaging techniques developed earlier are being improved for imaging of low moisture content foods. This effort is important to facilitating industrial use of low cost MRI instruments for monitoring food processes. We are still working to overcome major obstacles to be overcome include low signal to noise ratio of the low field system, low gradient response time, and other hardware issues, and the new software development for the low field system.

Publications

• Chen, P., Y. Cheng, S. Deng, X. Lin, G. Huang, R. Ruan. 2010. Utilization of almond residues. Int J Agric & Biol Eng. Accepted.
• Lin, X., L. Zhang, H. Lei, H. Zhang, Y. Cheng, R. Zhu, R. Ruan. 2010. Effect of drying technologies on quality of green tea. International Agricultural Engineering Journal. Accepted.
• Ding, H., Y. Gao, H. Lei , L. Luo, H. Chao, and R. Ruan. 2010. The in vitro Antioxidant Effects of Flavonoids of Sweet Potato Vines. International Journal of Food Properties. 13(2):360-368.
• Chen, P., S. Deng, Y. Cheng, X. Lin, L. Metzger, and R. Ruan. 2010. Non-thermal Pasteurization Processes. In Case studies in novel food processing technologies. Woodhead Publishing Limited. ISBN: 978-1-84569-551-4.