Progress 10/01/10 to 09/30/15
Outputs
Target Audience:The ultimate goal of this project is to enhance the food safety and nutritive quality of processed foods intended for consumption by the general public. The target audience for this research is the food processing industry and manufacturers of food processing equipment. Research findings were presented at national and international meetings to food scientists and engineers. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Over 10 M.S. and Ph.D. graduate students were trained through this research program. The material from this research project was incorported into unergraduate and graduate courses. How have the results been disseminated to communities of interest?Presentations were made at national and international meetings organized by the Institute ofFood Technologists and American Society of Agricultural and Biological Engineers. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Understanding the effects of processing on polyphenols in cocoa: Cocoa products are a rich source of dietary polyphenols. Polyphenols are oxidatively unstable, and processing operations such as roasting and alkalization have been suggested to reduce total polyphenol (TP) content, measured as non-specific estimations of total phenolic content and low DP PaCs. Alkalization treatments caused a significant change in color (p < 0.0001). All alkalization treatments at 190C, 170C, and 150C except 10 min, significantly decreased EC content and significantly increased catechin content as compared to unroasted beans (p < 0.05). Alkalization of cocoa powders does not reduce these compounds to the extent previously believed. Roasting cocoa beans at 170C or above results in the highest production of DP 6 and 7 PaCs. The research on understanding the effects of processing on cocoa polyphenols can be used to optimize chcolate manufacturing process to maximize these health-benefiting compounds. Development of heat resistant chocolate: Heat resistant chocolate is of much interest to confectionery companies for marketing in tropical areas where the weather is not conducive to the sale and consumption of regular chocolate. Screening studies were performed to determine curing conditions for standard white chocolate. Chocolate bars were cured at 83% RH and 29C for 7 days, while individual ingredients were cured at the same RH and temperature for 4 hours. SEM images showed lactose transitioned from its glassy state. XRD patterns showed crystallization of lactose by itself and within the whole milk powder particles after curing. Milk protein isolate and sucrose did not exhibit any major phase changes. FTIR spectra corresponded well with XRD patterns. Identification of individual ingredients in SEM images of white chocolate samples was difficult, so structure formation was inferred based on information from SEM images of individual ingredients. SEM images showed lactose transitioned from its glassy state, became sticky enough to 'glue' molecules ogether, and crystallized into a welded mass. Whole milk powder SEM images also showed lactose crystallization, while milk protein isolate and sucrose SEM images did not show any structural differences after curing. No discernible visual differences in structure were detected based upon emulsifiers used. This study showed that high humidity is useful in creating heat resistant structure in white chocolate. Mechanisms and kinetics of nisin release from chitosan films: Antimicrobials are being used to inhibit the growth of pathogenic and spoilage bacteria, thereby enhancing safety and extending the shelf-life of processed foods. Nisin is a bacteriocin that has Generally Recognized as Safe (GRAS) status, and is effective against Gram positive bacteria. Studies have shown that when nisin is directly applied to the surface of foods, it loses its biological activity over time. This loss is due to binding interactions with proteins and fats, and degradation by proteolytic enzymes, as well as due to diffusion into the bulk of the food. The effects of polymer concentration (0.5 and 1.0%), chitosan molecular weight (low and high) and ratio of chitosan to alginate (expressed as 33, 50 and 66% alginate fraction) were investigated on the release of nisin from chitosan-alginate films. Highest nisin release was obtained for films prepared using 0.5% polymer concentration and 33% alginate fraction. SEM images indicated that the ratio of chitosan to alginate influenced the film microstructure. The release kinetics of nisin from chitosan-alginate films prepared using various alginate fractions (33, 50 and 66%) was investigated using a two temperature agar diffusion bioassay. The total amount of nisin released from films into an aqueous system decreased significantly (p<0.05) with an increase in alginate concentration. The mechanism of diffusion of nisin from all films was found to be Fickian, and the diffusion coefficients varied from 0.87 x 10-9 to 8.03 x 10-9 cm2/s. Strong complexation was confirmed between chitosan and alginate polymers within the films, particularly at high alginate fractions. Binding between nisin and alginate was also confirmed, resulting in reduction of freely available nisin within films. Chitosan-alginate microparticles containing nisin, were produced by preparing a calcium-alginate pre-gel, followed by chitosan complexation. Calcium concentrations ranging from 0.25 to 2 mM were found to be effective in inducing the formation of a coiled alginate nucleus. Particles obtained were in the micrometer range. A diffusion-based model was developed to predict the nisin release from microparticles, and good agreement (R2 = 0.91) was obtained between model predicted data and experimentally measured nisin release. Coatings to improve the shelf life of fresh mushrooms: Various coatings containing antimicrobials were evaluated to improve the shelf life of fresh mushrooms. A combination of alginate, nisin and EDTA was found to improve the color and thus increase the shelf life by six days. Novel non-thermal processing methods for food safety: In order to produce safe foods, novel technologies are being investigated for various applications. Electrolyzed oxidizing (EO) water was shown to be effective for Clean-In-Place (CIP) cleaning of on-farm milking systems, which can be applied for CIP of other food processing equipment. Pulsed UV treatment can be utilized to decontaminate waste water. Research was undertaken to evaluate, assess, and validate this technology at a commercial dairy farm compared with the conventional method of CIP. Results showed that the EO water CIP performance was as good as or better than the conventional CIP for most of the sampling locations and other system parts. The survival curves of pathogens on poultry products exposed to pulsed UV-light are non-linear, and the Weibull model may generally be a useful tool to describe the inactivation patterns for pathogenic microorganisms affiliated with poultry products. Results demonstrated that blended EO water was able to do successful CIP cleaning of the pilot milking system. Based on the experimental data and the proposed model for two step CIP process models, the time duration of the CIP process was shortened by 55% (10 s warm water rinse, 3 min alkaline wash and 6 min acid wash) and validated to achieve a satisfactory CIP performance for the simulator. On the other hand, for one-step CIP process. A unified first order kinetic model was developed and validated for the deposit removal during the warm water rinse cycle and blended EO water one-step wash cycle of milking system one-step cleaning-in-place. Overall, it was successfully shown that the blended EO water can be used as a one-step wash cycle for cleaning-in-place of milking systems. These results clearly indicate that pulsed UV not only disinfects successfully the wastewater effluent, but also reduces organic load of wastewater effluent by using flow-through pulsed UV light system. Pulsed UV processing technology has shown potential to be used for decontamination of poultry and shell-eggs. Electrolyzed oxidizing (EO) water was shown to be effective for Clean-In-Place (CIP) cleaning of on-farm milking systems, which can be applied for CIP of other food processing equipment. A predictive model for injury and recovery following the combined high pressure and temperature treatment for Listeria monocytogenes in UHT whole milk was developed and verified. Computational fluid dynamics simulation for optimization of Clean-In-Place (CIP) for pipelines using farm milking system has been started.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2015
Citation:
Stanley, T. H., Smithson, A., Neilson, A. P, Anantheswaran, R. C & Joshua D. Lambert, J.D. 2015. Analysis of cocoa proanthocynaidins using reverse phase high performance liquid chromatography and electrochemical detection: Application to studies on the effect of alkaline processing. J. Agricultural & Food Chemistry (Accepted)
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2015
Citation:
Stanley, T. 2015. Effect of alkalization and roasting on polyphenolic content of cocoa beans and cocoa powder. M.S. thesis, Food Science, The Pennsylvania State University, University Park, PA.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2015
Citation:
Chandrasekar, V, Knabel, S.J. & Anantheswaran, R. C. 2015. Modeling development of inhibition zones in an agar bioassay. Food Science & Nutrition (in press).
- Type:
Theses/Dissertations
Status:
Accepted
Year Published:
2015
Citation:
Chandrasekar, V. 2015. Release kinetics of nisin from chitosan-alginate films and microparticles. Ph.D. Dissertation, Food Science, The Pennsylvania State University, University Park, PA. (Accepted)
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Can, F. O., A. Demirci, V. M. Puri, and H. Gourama. 2014. Decontamination of Hard Cheeses by Pulsed UV-light. Journal of Food Protection. 77(10):17231731.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2015
Citation:
Uslu, G., A. Demirci, and J. M. Regan. 2015. Efficacy of pulsed UV-light treatment on wastewater effluent disinfection and suspended solid reduction. Journal of Environmental Engineering. 141(6):04014090:1-10. DOI 10.1061/(ASCE)EE.1943-7870.0000912.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Zamil, S. M., H. Yi, and V. M. Puri. 2014. Mechanical characterization of onion outer epidermal middle lamella under tensile loading. American Journal of Botany 101(5):778-787.
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Kim, K., H. Yi, M. S. Zamil, M. A. Haque, and V. M. Puri. 2015. Multiscale stress-strain characterization of outer onion epidermal peel tissue in wet and dry states. American Journal of Botany, 102(1):12-20.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2015
Citation:
Wang, X. 2015. Evaluation and optimization of electrolyzed oxidizing water as a novel cleaning-in-place approach for milking systems. Ph.D. Dissertation, Agricultural and Biological Engineering, Pennsylvania State University, University Park, PA.
- Type:
Book Chapters
Status:
Accepted
Year Published:
2015
Citation:
Pometto III. A. L. and A. Demirci (Eds). 2015. Biofilms in the Food Environment. 2nd edition. Blackwell Publishing. Wiley-Blackwell Publishing, Chichester, West Sussex, UK. http://onlinelibrary.wiley.com/book/10.1002/9781118864036
- Type:
Book Chapters
Status:
Accepted
Year Published:
2015
Citation:
Wang, X., A. Demirci, and V. M. Puri. 2015. Biofilms in dairy and dairy processing equipment and control strategies. In Biofilms in the Food Environment. 2nd edition. Pometto III. A. L. and Demirci, A., Eds. Wiley-Blackwell Publishing, Chichester, West Sussex, UK. (Accepted)
|
Progress 10/01/13 to 09/30/14
Outputs
Target Audience: The ultimate goal of these projects is to enhance the food safety and nutrititve quality of processed/manufactured foods intended for consumption by the general public. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Five graduate students were trained as part of work accomplished on this project. How have the results been disseminated to communities of interest? The results from this research project were published in referred journals and presented at national and international meetings. What do you plan to do during the next reporting period to accomplish the goals? Work is being continued to model the diffusion of nisin through chitosan films. Mathematical simulation of EO water CIP cleaning approach for on-farm milking systems and pulsed UV-waste water project will be completed. EO water and Pulsed UV will be continued to be used for decontamination of various foods.
Impacts
What was accomplished under these goals?
Cocoa polyphenols are primarily flavan-3-ol monomers and proanthocyanidins (PaCs) with degree of polymerization (DP) previously identified up to ten. Ongoing research suggests that these PaCs may account for the potential health beneficial effects of cocoa. Polyphenols are oxidatively unstable, and cocoa processing operations such as roasting and alkalization have been shown to decrease the amount of PaCs in the cocoa product. Research has been initiated to quantify PaCs using HPLC-ECD (high performance liquid chromatography coupled with electrochemical detection), and to investigate the effects of light alkalization on color, total polyphenols, and flavanoid content. Studies were conducted to investigate the effect polymer concentration (0.5% and 1.0%), chitosan molecular weight (low and high) and ratio of chitosan to alginate (expressed as 33%, 50% and 66% alginate fraction) on the release of nisin from chitosan-alginate films using a two-temperature disc agar diffusion bioassay. Additionally, an interaction study was conducted to determine the ratio at which the polymers showed maximum interaction, by measuring the specific viscosity of dilute chitosan-alginate solutions after centrifugal separation of bound polymers. The polymer concentration and alginate fraction had a significant effect (p<0.05) on nisin release. The molecular weight of chitosan did not have any significant effect (p>0.05) on nisin release. Highest nisin release was obtained for films prepared using 0.5% polymer concentration with 66% alginate fraction. High level of interaction between the polymers was obtained at a chitosan:alginate ratio of 1:2 (66% alginate fraction). SEM images also indicated that the ratio of chitosan and alginate influenced the microstructure of the film. Tensile strength and elongation at break of these films were also measured and evaluated. The release kinetics of nisin from chitosan-alginate polyelectric complex films as affected by ratio of chitosan to alginate (33%, 50% and 66% alginate fraction) and pH of the release medium (3.85 and 6.75) were also studied. For cleaning-in-place (CIP) milking systems, the cleaning mechanisms of milk system by electrolyzed oxidizing (EO) water was continued by using a lab-scale milking system simulator. Building of mathematical model is still in progress. Also, the one-step cleaning approach by using neutralized (blended) EO water was evaluated as opposed to two-step approach with alkali and acid washes. Results demonstrated that blended EO water was able to do successful CIP cleaning of the pilot milking system. Decontamination of hard cheeses by pulsed UV light was completed. Finally, a project started to decontaminate waste water effluent by pulsed UV. Results showed that complete inactivation was obtained for E. coli and Bacillus subtilis spores.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Tikekar, R. V, Anantheswaran, R. C., LaBorde, L.F. 2014. Patulin degradation in a model apple juice system and in apple juice during ultraviolet processing. Journal of Food Processing & Preservation 38:924-934.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Lalpuria, M., Karwa, V., Anantheswaran, R. C., and Floros, J. D. 2013. Modified agar diffusion bioassay for better quantification of Nisaplin�. Journal of Applied Microbiology, 114(3),663-671.
- Type:
Book Chapters
Status:
Published
Year Published:
2014
Citation:
Keklik, N.M., and A. Demirci. 2014. Applications and modeling aspects of UV light and pulsed UV light. In Food Microbiology, Novel Processing and Microbial Assessment Techniques. I. S. Boziaris, Ed. Science Publishers, Enfield, NH.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Wang, X., S. R. S. Dev, A. Demirci, R. E. Graves, and V. M. Puri. 2013. Electrolyzed oxidizing water for cleaning-in-place of on-farm milking systems Performance, evaluation and assessment. Applied Engineering in Agriculture. 29(5):717-726.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2014
Citation:
Dev, S. R. S., A. Demirci, R. E. Graves, and V. M. Puri. 2014. Optimization and modeling of an electrolyzed oxidizing water based clean-in-place technique for farm milking systems using a pilot-scale milking system. Journal of Food Engineering.
|
Progress 10/01/12 to 09/30/13
Outputs
Target Audience: The ultimate goal of these projects are to enhance the food safety and nutrititve quality of processed foods intended for consumption by the general public. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Three graduate students conducted their theses research as part of this project. How have the results been disseminated to communities of interest? The results from this projects were presented at the annualmeetings of the Institute of Food Technologiusts and American Society of Agricultural & Biological Engineers. What do you plan to do during the next reporting period to accomplish the goals? Work willl be continued to explore other bioligcal materials to develop controlled release matrices for nisin in food system. Decontamination of hard cheeses by pulsed UV light is being looked into.
Impacts
What was accomplished under these goals?
Heat resistant chocolate is of much interest to confectionery companies for marketing in tropical areas where the weather is not conducive to the sale and consumption of regular chocolate. The overall goal of this research was to explore different instrumental and imaging techniques for studying heat resistant structure formation in white chocolate cured at 83% RH and 29°C. Texturometer results showed that post-cured bars required significantly more force to penetrate than pre-cured bars, indicating structure formation had occurred. XRD patterns showed crystallization of lactose by itself and within the whole milk powder particles after curing. Milk protein isolate and sucrose did not exhibit any major phase changes. FTIR spectra corresponded well with XRD patterns. Identification of individual ingredients in SEM images of white chocolate samples was difficult, so structure formation was inferred based on information from SEM images of individual ingredients. SEM images showed lactose transitioned from its glassy state, became sticky enough to ‘glue’ molecules together, and crystallized into a welded mass. Whole milk powder SEM images also showed lactose crystallization, while milk protein isolate and sucrose SEM images did not show any structural differences after curing. No discernible visual differences in structure were detected based upon emulsifiers used. This study showed that high humidity is useful in creating heat resistant structure in white chocolate. Analyses of individual ingredients showed that the stickiness observed in lactose within whole milk powder provided the adhesion necessary between lactose molecules and other ingredients to establish a structure in white chocolate. The complimentary nature of XRD and FTIR measurements with SEM showed the usefulness of combining instrumental and imaging techniques to better understand heat resistant structure formation in white chocolate. Several studies have shown that calcium alginate matrices containing nisin effectively inhibits microbial growth in various foods such as beef, poultry, milk, and mushrooms, but they only present qualitative information on overall effectiveness of these systems on microbial inhibition. In order to design an effective antimicrobial packaging system for commercial applications, it is important to study the impact of various factors that govern the structure and properties of calcium alginate films and the diffusion of nisin from these films. It is known that nisin is a cationic polypeptide, whereas alginate is an anionic polymer. Ionic interactions between nisin and alginate might hamper the release of nisin from the alginate matrix, leading to reduced antimicrobial activity. Hence, it is essential to characterize interactions between nisin and alginate and to investigate the antimicrobial activity of nisin released from calcium alginate films. The overall goal of this research was to study the mechanisms and kinetics of nisin release from calcium alginate films. A study was conducted to investigate the effect of different well size (small and large) and pre-diffusion times (0, 24, 48 and 72 h) at 4°C on the sensitivity, precision and accuracy of nisin quantification. Regression analysis indicate that small wells were better than large wells because of smaller standard deviation, higher predictive accuracy, and better discrimination between mean inhibition zones at neighboring nisin concentrations. Statistical analysis by Tukey’s test showed that pre-diffusion resulted in significantly different inhibition zones at different nisin concentrations. Pre-diffusion also improved sensitivity of the assay at different nisin concentrations. A spline model was the best fit model and 48 h was the best pre-diffusion time. Factors affecting the release of nisin from calcium alginate films were studied by the disc agar diffusion bioassay. Calcium alginate films were formed by two methods – cross-linking before drying (CBD) and cross-linking after drying (CAD) – using various alginate compositions, cross-linking times and Ca2+concentrations. The method of film formation, cross-linking time, and Ca2+concentration had a significant effect (p<0.05) on nisin release. Alginate composition did not affect nisin release significantly (p>0.05). SEM images showed that film formation method influenced the microstructure of films considerably. Films made by the CBD method and cross-linked with high Ca2+ concentration had the highest nisin release. Results indicated that nisin binds with alginate, but this binding was reversible in the presence of Ca2+. The composition of alginate did not have a significant effect (p>0.05) on the nisin-sodium alginate binding. However, alginate with higher guluronic acid content binds less nisin in the presence of Ca2+. Diffusion of nisin from calcium alginate films cross-linked with various concentrations of Ca2+ (0.18-1.25 M) was investigated. The effect of cross-linking on the degree of swelling, mechanical properties, and optical properties of calcium alginate films was evaluated. The amount of nisin released from calcium alginate films increased significantly (p<0.05) with Ca2+ concentration. Nisin diffusion from films cross-linked with 0.18M Ca2+ exhibited anomalous behavior, all other films exhibited near-Fickian behavior. Nisin release from these films fitted well to Fick’s second law of diffusion (R2>0.90). The effective diffusivity ofnisininto water at 21°C was of the order 10−8cm2/s and did not change significantly (p>0.05) with Ca2+ concentration. This released nisin retained its antimicrobial activity. Films cross-linked with low Ca2+ concentrations underwent significant swelling. The transparency, tensile strength and elastic modulus of the films decreased, whereas elongation at break increased, with increasing Ca2+ concentration. For cleaning-in-place (CIP) milking systems, the validation of Electrolyzed Oxidizing (EO) water at a commercial dairy farm was completed, which suggested that the EO water CIP performance was as good as or better than the conventional CIP for most of the sampling locations and other system parts. Based on these results, it became essential to study the cleaning mechanisms of milk system by EO water in detail. In order to achieve this, a lab-scale simulator has been developed to study the CIP cleaning mechanism of EO water. Also, the one-step cleaning approach by using neutralized EO water to be evaluated as opposed to two-step approach with alkali and acid washes. A computational finite element-based model was developed to predict the size of the inhibition zone in an agar bioassay to quantify the biological activity of nisin as a function of time and position within the agar plate, for a two-temperature agar diffusion protocol (48 h at 4 °C followed by incubation for 48 h at 30 °C) developed in our laboratory. The minimum inhibitory concentration (MIC) of nisin against Micrococcus luteus was determined experimentally by conducting a study using various concentrations of nisin solutions (0.009 - 0.625 µg ml-1). The critical time (Tc) for growth of M. luteus was determined experimentally using pre-incubation studies. The boundary of the inhibition zone was calculated from the computational model as the location where the predicted nisin concentration at Tc was equal to MIC. The MIC was experimentally determined to be 0.156 µg ml-1, and Tc was 7 hours. The model was validated using experimentally measured inhibition zone data (Lalpuria et al., 2012). Good agreement was obtained between the model predicted and the experimentally determined nisin activities.
Publications
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2013
Citation:
Wen, J., Karthikeyan, S., Hawkins, J., Anantheswaran, R.C., & Knabel, S. J. 2013. Listeria monocytogenes reponds to cell density as it transitions to the long-term-survival phase. Int. J Food Microbiology (in press).
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2013
Citation:
Laughter, J. 2013. Understanding heat resistant structure formation in white chocolate. M. S. Thesis, The Pennsylvania State university, University Park, PA 133 pp.
- Type:
Book Chapters
Status:
Published
Year Published:
2012
Citation:
Laughter, J.A., Brown,B.D. & Anantheswaran, R. C. 2012. Manufacturing Chocolate for Entrepreneurial Endeavors. In: Production of Specialty Foods for Entrepreneurs: Processing Technology, Quality and Food Safety (Ed. Y. Zhao). CRC Press /Taylor & Francis. pg. 157-198.
- Type:
Book Chapters
Status:
Published
Year Published:
2013
Citation:
Demirci, A. and X. Wang. 2013. Electrolyzed oxidizing water: Process description, mechanism of action, and applications. In Encyclopedia of Agricultural, Food and Biological Engineering, 2nd Edition. D. R. Heldman and C. I. Moraru, Eds. Taylor & Francis Group, New York, NY.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Karthikeyan, S., Knabel, S. J. & Anantheswaran, R. C. 2013. Destruction of long-term survivor phase cells of Listeria monocytogenes during high-temperature short-time pasteurization of milk. Poster presented at ISOPOL XVIII 2013, September 19-22, Goa, India.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
Xinmiao Wang, Satyanarayan R.S. Dev, Ali Demirci, Robert E. Graves, and Virendra M. Puri. Evaluation of Electrolyzed Oxidizing Water for Cleaning-In-Place of On-Farm Milking Systems. North East Agricultural and Biological Engineers Conference. Altoona, PA. June 16-19. Abstract #13-050.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
Xinmiao Wang, Ali Demirci, Virendra M. Puri, and Robert E. Graves. Mechanisms of Deposit Removal from Milking System Materials during Cleaning with Electrolyzed Oxidizing Water. North East Agricultural and Biological Engineers Conference. Altoona, PA. June 16-19. Abstract #13-076.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
Fidan Ozge Can, Ali Demirci, Virendra M. Puri and Hassan Gourama. Surface Decontamination of Hard Cheeses by Pulsed UV-light. North East Agricultural and Biological Engineers Conference. Altoona, PA. June 16-19. Abstract #13-090
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
Satyanarayan R.S. Dev, Ali Demirci, Robert E. Graves, and Virendra M. Puri. Mathematical Modeling and Optimization of Clean-In-Place by Using Electrolyzed Oxidizing Water for A Pilot- Scale Milking System. ASABE Annual International Meeting. Kansas City, MO. July 21-24. Abstract #131592861.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
Xinmiao Wang, Satyanarayan R.S. Dev, Ali Demirci, Robert E Graves, Virendra M Puri. Evaluation of Electrolyzed Oxidizing Water for Cleaning-In-Place of On-Farm Milking Systems. ASABE Annual International Meeting. Kansas City, MO. July 21-24. Abstract #131594214.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
Xinmiao Wang, Ali Demirci, Virendra M. Puri, and Robert E. Graves. Mechanisms of Deposit Removal from Milking System Materials during Cleaning with Electrolyzed Oxidizing Water. ASABE Annual International Meeting. Kansas City, MO. July 21-24. Abstract #131594229.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2013
Citation:
Lalpuria, M. 2013. Mechanisms and kinetics of nisin release from calcium alginate films Ph.D. thesis, The Pennsylvania State University, University Park, PA 151 pp.
- Type:
Book Chapters
Status:
Published
Year Published:
2012
Citation:
Lalpuria, M., Anantheswaran, R. C. & Floros, J.D. 2012. Packaging Technologies and their Role in Food Safety. In: Microbial decontamination in the food industry: Novel methods and applications (Ed. A. DeMirci, & M. Ngadi). Woodhead Publishing. Pg. 701-745.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Chandrasekar,V., Ramachandran, R., Lalpuria, M., Knabel, S.J. &
Anantheswaran, R. C. 2013. Modeling diffusion of nisin through agar gels and predicting nisin activity. Poster 031-97, Institute of Food Technologists, July 13-16, Chicago, IL
|
Progress 10/01/11 to 09/30/12
Outputs
OUTPUTS: Screening studies were performed to determine curing conditions for standard white chocolate. Chocolate bars were cured at 83% RH and 29C for 7 days, while individual ingredients were cured at the same RH and temperature for 4 hours. SEM images showed lactose transitioned from its glassy state. Our earlier research showed that Listeria monocytogenes changes its cellular morphology from bacilli to cocci and increases its resistance to heat and high pressure during the transition to the long-term-survival (LTS) phase. The goal of this thesis project was to understand factors affecting biofilm formation and transition to the LTS phase and their relationships to persistence in the food processing environment. The transition to the LTS phase was significantly affected by both initial cell density and pH with initial cell density being the main determining factor. Control of population growth/death kinetics appeared to be consistent with the Logistic Equation and under the control of L. monocytogenes, not external environmental factors . Factors affecting the release of nisin from calcium alginate films were studies using the agar bioassay method. The method of film formation (cross linking before drying vs cross linking after drying), cross linking time, and calcium concentration had a significant effect on nisin release. Alginate composition did not affect nisin release. SEM images showed that film formation method influenced the microstructure of films considerably. Nisin binds with alginate, but this binding was reversible in the presence of calcium. In order elucidate the effect of each coating component, mushrooms were coated with various concentrations of alginate, beeswax, nisin and Na2EDTA determined by a central composite experimental design, and stored at 12C and 60% RH for 16 days. Alginate reduced the rate of bacterial growth throughout storage. Response surface methodology was used to find the optimal concentration of each compound to maximize shelf life by reducing ΔL*, degree of cap opening and bacterial growth. Previous research in our laboratory demonstrated that the utilization of the EO water for CIP provided equal or better results than the conventional CIP in a pilot-scale milking system. Therefore, the next phase was undertaken to evaluate, assess, and validate this technology at a commercial dairy farm compared with the conventional method of CIP. Results showed that the EO water CIP performance was as good as or better than the conventional CIP for most of the sampling locations and other system parts. Computational fluid dynamics simulation for optimization of Clean-In-Place (CIP) for pipelines using farm milking system has been started. Based on the technical performance and economic analyses, this study showed that the EO water had the potential to be adapted as an alternative CIP method for dairy farms. PARTICIPANTS: These projects were completed by R. C. Anantheswaran, J. D. Floros and S. J. Knabel (in Food Science) and A. Demirci and V. M. Puri (in Agricultural & Biological Engineering). TARGET AUDIENCES: The ultimate goal of these projects were to enhance the food safety and nutritive quality of processed foods intended for consumption by the general public. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Understanding of heat resistance is necessary for developing chocolate for tropical climates. The barotolerance and thermotolerant of L. monocytogenes in long-term survival phase needs to be considered as part of the overall food safety assessment of processed RTE food products. Antimicrobials such as Nisin can be delivered into food products using edible food bioploymers. An understanding of the factors that govern the thermodynamics and kinetics of nisin release from the biopolymer films will be useful in designing a coating within a package or an edible coating for a food product for controlled release applications. Our proposed technology will develop foodgrade antibacterial coatings to increase the safety and the shelf life of fresh mushrooms.
Publications
- Xinmiao, W., R. S. D. Satyanarayan, A. Demirci, R. E. Graves, and V. M. Puri. 2012. Electrolyzed Oxidizing Water for Cleaning-In-Place of Milking Systems on Dairy Farms. Performance Evaluation and Assessment. American Society of Agricultural Engineers. St. Joseph, MI. ASABE Paper No. NABEC 12-022.
- Laughter, J. A., B. D. Brown, and R. C. Anantheswaran. 2012. Manufacturing Chocolate for Entrepreneurial Endeavors. In: Production of Specialty Foods for Entrepreneurs: Processing Technology, Quality and Food Safety (Ed. Y. Zhao). CRC Press /Taylor & Francis (In Press).
- Wen, J., X. Deng, Z. Li, E. G. Dudley, R. C. Anantheswaran, S. J. Knabel, and W. Zhang. 2011. Transcriptomic response of Listeria monocytogenes during transition to the long-term-survival phase. Applied & Env. Micro. 77(17):5966-5972.
- Wen, J. 2012. Factors affecting biofilm formation and transition of Listeria monocytogenes to the long-term survivial phase and their possible role in persistence in food processing plants. Ph.D. Thesis, The Pennsylvania State University, University Park, PA. 212 pp.
- Lalpuria, M., R. C. Anantheswaran, and J. D. Floros. 2012. Food Packaging Technologies for Food Safety. In: Food Decontamination: Novel Methods and Applications (Ed. A. DeMirci, & M. Ngadi). Woodhead Publishing (In Press).
- Luttman, A. 2011. Optimization of an alginate based edible coating with beeswax, nisin and EDTA to maximize the shelf life of fresh mushroom (Agaricus bisporus). M.S. Thesis. The Pennsylvania State University, University Park, PA. 184 pp.
- Demirci, A. and M. Ngadi. 2012. Food Decontamination: Novel Methods and Applications. Woodhead Publishing Ltd., Cambridge, UK. 804 pp.
- Keklik, N. M., A. Demirci, and K. Krishnamurthy. 2012. Food decontamination by UV and pulsed UV light. In Food Decontamination: Novel Methods and Applications. A. Demirci and M. Ngadi, Eds. Woodhead Publishing Ltd., Cambridge, UK. Pages 344-369.
- Kuan-Chen, C., R. S. D. Satyanarayan, A. Demirci, and K. L. Bialka. 2012. Electrolyzed oxidizing water for food decontamination. In Food Decontamination: Novel Methods and Applications. A. Demirci and M. Ngadi, Eds. Woodhead Publishing Ltd., Cambridge, UK. Pages 563-591.
- Demirci, A. and N. M. Keklik. 2012. Process design involving pulsed UV-light. In Handbook of Food Process Design. M. S. Rahman and J. Ahmed, Eds. Blackwell Publishing Limited, Oxford, UK. Pages 1166-1187.
- Satyanarayan, R. S. D., N. M. Keklik, A. Demirci, and G. S. V. Raghavan. 2012. Microbiological safety and sanitation of Eggs. Nova Science Publishers, Inc. Hauppauge, NY. Pages 129-161.
- Satyanarayan, R. S. D., K. C. Cheng, and A. Demirci. 2011. Electrolyzed oxidizing water technology. Resource Magazine of American Society of Agricultural Engineers. September/October:12-13. Pages 12-13.
- Keklik, N. M., A., Demirci, V. M. Puri, and P. H. Heinemann. 2012. Modeling the inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on poultry products exposed to pulsed UV-light. Journal of Food Protection 75:281-288.
- Wang, X., R. S. D. Satyanarayan, A. Demirci, R. E. Graves, and V. M. Puri. 2012. Electrolyzed oxidizing water for cleaning-in-place of milking systems on dairy farms. Performance evaluation and assessment, an update. Conference of Food Engineering, Leesburg, VA. pp. 146.
- Demirci, A. 2012. Decontamination by electrolyzed oxidizing water. Conference of Food Engineering, Leesburg, VA. pp. 43.
- Demirci, A. 2012. Decontamination of foods by pulsed ultraviolet light. Conference of Food Engineering, Leesburg, VA. pp. 45.
- Satyanarayan, R. S. D., A. Demirci, R. E. Graves, and V. M. Puri. 2012. Computational Fluid Dynamics Simulation of a Turbulent Multiphase Flow System for Optimization of Clean-In-Place (CIP) Technique for Pipelines Using Farm Milking System as a model. American Society of Agricultural Engineers. St. Joseph, MI. ASABE Paper No. NABEC 12-063.
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Progress 10/01/10 to 09/30/11
Outputs
OUTPUTS: Controlled release of Nisin for food packaging applications: This work was undertaken to develop biopolymer-based films for controlled-release of nisin into aqueous food systems for inhibiting pathogenic organisms. Work is being continued on this project to evaluate various hydrocolloid matrices to controlled release of nisin and to evaluate various methodologies such as HPLC and bioassays to quantify the release of nisin. Coatings to improve the shelf life of fresh mushrooms: Various coatings containing antimicrobials were evaluated to improve the shelf life of fresh mushrooms. A combination of alginate, nisin and EDTA was found to improve the color and increase the shelf life by six days. Novel non-thermal processing methods for food safety: The survival curves of pathogens on poultry products exposed to pulsed UV-light are non-linear, and the Weibull model may generally be a useful tool to describe the inactivation patterns for pathogenic microorganisms affiliated with poultry products. Novel non-thermal processing methods for food safety: A predictive model for injury and recovery following the combined high pressure and temperature treatment for Listeria monocytogenes in UHT whole milk was developed and verified. PARTICIPANTS: This project was completed as a collaboration between Dr. Anantheswaran and Dr. Floros from the Department of Food Science and Dr. DeMirci and Dr. Puri from Department of Agricultural and Biological Engineering at the Pennsylvania State University. TARGET AUDIENCES: The target audience for this research is the food processing industry and manufacturers of food processing equipment. Research findings were presented at national and international meetings attended by food scientists and food engineers. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Antimicrobials such as Nisin can be delivered into food products using edible food bioploymers. An understanding of the factors that govern the thermodynamics and kinetics of nisin release from the biopolymer films will be useful in designing a coating within a package or an edible coating for a food product for controlled release applications. Our proposed technology will develop foodgrade antibacterial coatings to increase the safety and the shelf life of fresh mushrooms. Pulsed UV processing technology has shown potential to be used for decontamination of poultry and shell-eggs. Electrolyzed oxidizing (EO) water was shown to be effective for Clean-In-Place (CIP) cleaning of on-farm milking systems, which can be applied for CIP of other food processing equipment. High pressure processing (HPP) when combined with low temperature assist is considered to be a promising hybrid technology. The predictive model approach can also help to estimate the product shelf-life and assess risk due to the recovery of the pathogenic microorganisms during the storage period.
Publications
- Motwani, T., M. Lanagan, and R. C. Anantheswaran. 2011. State of water in starch-water systems in the gelatinization temperature range as investigated using dielectric relaxation spectroscopy. Carbohydrate Polymers (In Press).
- Yuan, Q., W. H. Hanselmann, and R. C. Anantheswaran. 2011. Moisture and sucrose transfer in fractionated palm kernel (PKO) based films immersed in liquid solutions. J. Food Eng. (In Press).
- Motwani, T., W. Hanselmann, and R. C. Anantheswaran. 2011. Diffusion, counter-diffusion and lipid phase changes occurring during oil migration in model confectionery systems. J. Food Engineering 104:186-195.
- Lalpuria, M. P., J. D. Floros, and R. C. Anantheswaran. 2011. Modified two temperature method for quantification of nisin by agar diffusion bioassay. Poster presented the 2011 Annual Meeting of IFT. New Orleans, LA. June 11-14, 2011. (Abstract #199-26).
- Chacko, J., M. P. Lalpuria, J. D. Floros, and R. C. Anantheswaran. 2011. Controlled release of nisin from biopolymer films. Paper presented at the 11th International Congress on Engineering of Food. Athens, Greece. May 22-26, 2011. http://foodscience.psu.edu/files/chacko.pdf.
- Demirci, A. and K. Krishnamurthy. 2011. Pulsed ultraviolet light. In Nonthermal Processing Technologies for Food. H. Zhang, G. Barbosa-Canovas, V. M. Balasubramaniam, P. Dunne, D. Farkas, and J. Yuan, Eds. Ames, IA. Blackwell Publishing ISBN:081381668. pp. 249-261.
- Demirci, A. and K. L. Bialka. 2011. Electrolyzed oxidizing water. In Nonthermal Processing Technologies for Food. H. Zhang, G. Barbosa-Canovas, V.M. Balasubramaniam, P. Dunne, D. Farkas, and J. Yuan, Eds. Ames, IA. Blackwell Publishing http://dx.doi.org/10.1002/9780470958360.ch26.
- Oner, M., P. N. Walker, and A. Demirci. 2011. Effect of ozone treatment on shelf-life of refrigerated potato strips. International Journal of Food Science and Technology 46(2):406-412.
- Keklik, N. M., A. Demirci, and R. Bock. 2011. Decontamination of whole chicken carcasses by using a pilot-scale pulsed UV-light system. Transactions of ASABE. 54(3):993-1000.
- Keklik, N. M., A. Demirci, and V. M. Puri, and P. H. Heinemann. 2011. Modeling the inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on poultry products exposed to pulsed UV-light. ASABE Paper No. 1110433. American Society of Agricultural Engineers. St. Joseph, MI. 16 pp.
- Keklik, N. M., A. Demirci, and V. M. Puri, and P. H. Heinemann. 2011. Modeling the inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on poultry products exposed to pulsed UV-light. ASABE Paper No. NABEC 11-010. American Society of Agricultural Engineers. St. Joseph, MI. 14 pp.
- Satyanarayan, R. S., A. Demirci, and R. Graves. 2011. Mathematical modeling of CIP of milking systems using electrolyzed oxidizing water. ASABE Paper No. NABEC 11-016. American Society of Agricultural Engineers. St. Joseph, MI. 16 pp.
- Mishra, N. and V. M. Puri. 2010. Modeling inactivation of Listeria monocytogenes using Weibull model under combined effect of high pressure and temperature in whole milk. ASABE, St. Joseph, MI. ASABE Paper Number 1009294. pp. 12.
- Mishra, N. 2011. Predictive modeling of inactivation, injury, and recovery of Listeria monocytogenes under combined effect of high pressure and temperature. Ph.D. Dissertation. The Pennsylvania State University, University Park, PA. pp 229.
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