Progress 10/01/15 to 09/30/20
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The present study was focused on the investigation of physiochemical changes in tuna subjected to a novel supercooling preservation, which was assisted using a combination of pulsed electric fields (PEF) and oscillating magnetic fields (OMF). Fresh tuna fillets were stored without freezing at -3.2 C for 8 days. The electrochemical impedance spectroscopy (EIS) parameter Py indicated that there was a significant difference between the frozen-thawed samples (36.3%) and fresh (46.6%) and supercooled (45.9%) samples, indicating that cell damage from ice crystal growth did not occur in the supercooled tuna sample. The microstructure observation and drip loss measurement further confirmed that the ice crystal damage was present in frozen tuna, whereas no cellular damage was found in the supercooled samples. The EIS proved its ability to distinguish between tuna samples that were frozen or chilled (i.e., refrigerated and supercooled) during storage; however, it was less sensitive in detecting the extent of spoilage. Instead, the K-value was used to evaluate tuna freshness, and the measured K-values of the refrigerated, supercooled, and frozen tuna samples after 8 days of storage were 74.3%, 26.4%, and 19.9%, respectively, suggesting that the supercooling treatment significantly preserved the tuna fillets fresh with the improved shelf-life when compared to conventional refrigeration.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Kang, T., Shafel, T., Lee, D., Lee, C.J., Lee, S.H., and Jun, S. 2020. Quality retention of fresh tuna stored using the supercooling technology. Foods 9(10): 1356; https://doi.org/10.3390/foods9101356
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Progress 10/01/18 to 09/30/19
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
1. The present study was aimed to examine the effects of oscillating magnetic fields (OMFs) at different intensities (up to 100 mT) on the extension of water supercooling. The exterior supercooling chamber with specialized air circulation was invented and validated to observe the influence of OMF without any heat involvement. The pendulum experiment demonstrated that water tended to move in a direction opposite to the applied OMF due to diamagnetic repulsion and the magnitude of the displacement increased proportionally with increases in the OMF intensities. Supercooling probability results indicated that OMF intensities of 50 mT inhibited ice nucleation in supercooled water when stored at the temperature of -11°C due to the diamagnetic effect, whereas OMF intensities exceeding 100 mT induced freezing. In this respect, the OMF at the field strength of 50 mT was applied for the supercooling preservation of fresh-cut mango slices, which were preserved in a supercooled state at -5°C for up to 7 days with the OMF treatment. The quality assessment such as weight loss and firmness indicated that the supercooling preservation potentially extended the shelf-life of fresh-cut mangoes while maintaining their original quality. 2. The team was also aimed to examine the effects of an oscillating magnetic field (OMF) on the inhibition of ice nucleation and explore its potential application for supercooling preservation of beef steaks. OMF was produced by Helmholtz coils and the field intensity (10 mT) and distribution were determined using a simulation approach. The supercooling probability of distilled water (DW) and iron-oxide nanoparticle dispersion (IND) was observed at different storage temperatures with the presence/absence of OMF. The results indicated that the ferric nanoparticles in IND can be heterogeneous nucleation sites and OMF prevented ice nucleation by rotating them during freezing. Meanwhile, the higher supercooling probability was found in DW under OMF treatment, indicating that multiple effects associated with water molecules may be also involved in the nucleation process. The supercooled state of beef treated with the OMF treatment was successfully maintained at the ambient temperature of -4°C for up to 7 days.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Kang, T., Her, J., Hoptowit, R., Wall, M., and Jun, S. 2019. Investigation of the effect of oscillating magnetic field on fresh-cut pineapple and agar gel as a model food during supercooling preservation. Transaction of the ASABE 62(5):1155-1161
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Her, J.Y., Kang, T., Hoptowit, R., and Jun, S. 2019. Supercooling of fresh-cut honeydew melon: Oscillating magnetic field (OMF) effect. Transaction of the ASABE 62(3): 779-785.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Jun, S. 2019. Supercooling Technology for Extended Shelf Life of Perishable Foods, Advances in Food Process Engineering, ICEF13 - 13th International Congress on Engineering and Food, September 23-26, Melbourne, Australia
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Kang, T., Hoptowit, R., You, Y., Chen, J., Francis, S., and Jun, S. 2019. Effect of an external magnetic field on supercooling of water and its application for food preservation. Institute of Food Technologists, June 2-5, New Orleans, LA
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Progress 10/01/17 to 09/30/18
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Supercooling has the potential to maintain the quality attributes of foods due to subzero storage temperatures and no ice crystals growth in the food structure; however, the supercooling behavior of food products is highly affected by the different intrinsic properties of food such as composition and thermophysical properties. The operational parameters of the external electric field (EF) and magnetic field (MF), which wereemployed to ensure the maintenance of supercooling of food products were explored to preserve beef steaks with different compositions in a supercooled state. Top round and sirloin beef steaks were placed in a supercooling chamber set to -5 degree C and the EF and MF were applied during the entire experimentation. The EF and MF-treated beef samples were preserved for 7 days and the beef quality factors were compared to samples subject to the conventional refrigeration and freezing conditions. While the beef with low fat content treated with the EF were successfully preserved in the supercooled state at -4 degree C, the supercooling in the beef with high fat content was maintained at -4 degree C only when the samples were exposed to both EF and MF combination treatments. The beef samples preserved in the supercooled state showed significantly lower values in drip loss (0.4%) compared to the refrigerated (2.1%) and frozen samples (3.2%). In addition, the color changes, the microbiological examination, microstructure observations showed that there were no significant differences between the supercooled beef and fresh samples. In conclusion, the EF and MF technology allowed the beef steaks with different compositions to preserve in the supercooled state and maintain the same quality as its fresh counterparts.
Publications
- Type:
Journal Articles
Status:
Under Review
Year Published:
2019
Citation:
Kang, T., Her, J., Hoptowit, R., and Jun, S. 2018. Investigation of the effect of oscillating magnetic field on fresh-cut pineapple and agar gel as a model food during supercooling preservation. Transaction of the ASABE.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2019
Citation:
Her, J.Y., Shafel, T., and Jun, S. 2018. Effect of extended supercooling state by using pulsed electric fields (PEF) and oscillating magnetic fields (OMF) on the quality of beef steak. Journal of Food Science
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Kang, T., Hoptowit, R., Francis, S., and Jun, S. 2018. Exploration of electric and magnetic field emissions for supercooling preservation of beef with diverse fat/lean compositions. Institute of Food Technologists, Chicago, IL
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Progress 10/01/16 to 09/30/17
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
(1)Develop new and improved processing technologies A. Oscillating magnetic fields (OMFs) was used to achieve an extension of the supercooled state within honeydew melon. Internal temperature of the honeydew melon under OMFs treatment was -5.5 °C during 21 d storage period, while the control samples were completely frozen. To inhibit ice nucleation, OMFs treatment was controlled using a repeating sequence of on/off cycles with programmed time durations. Quality assessment factors of supercooled honeydew melon samples were evaluated and compared with fresh, refrigerated and frozen samples. The results of quality assessments such as microbiological analysis, drip loss, pH, titration acidity and soluble solid contents showed that the quality of the supercooled honeydew melon was not significantly different from those of the fresh samples (P > 0.05). Although few cells in the supercooled samples had undulated walls compared to fresh samples, the cells were closely bonded to each other and distorted cells were not found. B.The flow-based MS2 biosensor consisted of the polydimethylsiloxane-based fluidic channel and two silver electrode components (a detector and a concentrator). The detector was functionalized with polyethylenimine (PEI), single-walled carbon nanotubes (SWCNTs), and anti-MS2 IgG. It was positioned at the end of the fluidic channel and was supplied with an electrical current for measurement. The concentrator was an interdigitated electrode array designed to impart DEP effects to manipulate viral particles toward the detector. Serially diluted MS2 suspensions were continuously injected into the fluidic channel at a 0.1mL/min. The cyclic voltammogram showed that the redox peaks for the PEI-SWCNTs electrode was higher than the redox peaks of the PEI film surface, and was followed by a decrease in the magnitude of redox peaks after antibody immobilization and MS2 attachment. Antibody immobilization on the detector with an electric field applied to the fluidic channel at 10 Vpp and 1 MHz showed higher current changes by antibody-MS2 complexes than the assay without antibody and DEP. The change in current signals presented dependence to the concentrations of MS2 in the sample solution ranging from 102 to 108 PFU/mL (R2 = 0.9803).
Publications
- Type:
Journal Articles
Status:
Submitted
Year Published:
2017
Citation:
Her, J.Y., Kang, T., Hoptowit, R., and Jun, S. 2017. Supercooling of fresh-cut honeydew melon: Oscillating magnetic field (OMF) effect. LWT- Food Science and Technology.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Lee S.H., Park, J.G., Lee, D.Y., Kandpal, L.M., Cho, B., Hong, S., and Jun, S. 2016. Investigation for Drying Characteristics of Agricultural Products under Different Drying Methods: A Review. Journal of Biosystems Engineering 41(4): 389-395.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Kang, T.Y., Her, J., Hoptowit, R., and Jun, S. 2017. Investigation of the Effect of Oscillating Magnetic Field on Fresh-Cut Pineapple and Agar Gel as a Model Food During Supercooling Preservation, 19364, IFT17 in Las Vegas, NV, June 25 - 28, 2017.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Hoptowit, R., Kang, T.Y., and Jun, S. 2017. Design and fabrication of a microcontroller based supercooling control unit for use in food preservation, 19377, IFT17 in Las Vegas, NV, June 25 - 28, 2017.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Objective 1: Dielectrophoresis (DEP) is a phenomenon that utilizes an electric field to induce a dipole moment in cells. By applying different fields of magnitude on each dipole, a DEP force is established that leads the cell towards a specific field gradient allowing separation of target cells from its liquid medium. The study explored the potential application of DEP to remove Escherichia coli K12 from tap water samples by observing the relationship among frequency, flow rate, media conductivity, and voltage. A millimeter-sized DEP device in a continuous flow was constructed using polydimethylsiloxane (PDMS) as foundation with a piece of titanium sheet and several titanium wires serving as the electrodes. A frequency generator was paired with an amplifier moderated the frequency and voltage in the electrodes. The combination of 450 μS/cm and 1 MHz showed E. coli cells favoring the pin channel more than the base channel, thereby demonstrating the positive DEP movement. The highest separation efficiency was found to be 47% and 42% under the experimental parameters of 40 V at 100 μl/min and 60 V at 1 ml/min, respectively. With optimization of a scale up device, DEP can be potentially used an alternative and additional step to conventional water treatments. Objective 2: It was aimed to simulate and validate temperature distribution and antioxidant levels of grape juice pasteurized at different flow rates using a continuous flow ohmic heater. The outlet temperature values of grape juice products at 60, 70 and 80 degree C were controlled by applying different electric fields and resident times. The electrical conductivity of grape juice estimated for computational modeling showed a linear correlation with temperature. Numerical simulation of ohmic heating was conducted via finite element method (FEM) codes using the commercial software, COMSOL Multiphysics 4.1. The simulation code included ohmic heating, incompressible k-ε turbulent flow, heat transfer, chemical reaction, and convection and diffusion modules in a transient state. The outlet temperature values in the simulation had a good agreement with experimental data within the error of 4.4?C. Model predictions were higher than the experimental data because of no convective heat loss in consideration. In addition, the experimental observations and simulated values of antioxidants levels after ohmic heating were consistent with the R2 value > 0.97. These results indicated that the developed model was reliable and suitable for prediction of nutritional values of grape juice pasteurized by ohmic heating.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Choi, W., Abdullah, S., Lee, S.H., and Jun, S. 2016. Mathematical Modeling and Numerical Simulation for Predictive Retention of Antioxidant Activity of Grape Juice Pasteurized with Continuous Flow Ohmic Heating. Transaction of the ASABE 59(3): 1049-1059
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Lee, S.H. and Jun, S. 2016. Conventional and Emerging Combination Technologies for Food Processing. Food Engineering Review. Volume 8, Issue 4, pp 414434
- Type:
Journal Articles
Status:
Under Review
Year Published:
2016
Citation:
Cebricos, J., Hoptowit, R., and Jun, S. 2016. Separation of Escherichia coli K12 from contaminated tap water using a single-stage, continuous flow dielectrophoresis (DEP) device. LWT-Food Science and Technology
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