Progress 10/01/15 to 09/30/20
Outputs
Target Audience:Food engineering research is tasked to develop new products and new processes to help the food industry tomeet the consumer demands. The industry must constantly redefine technology to assure wholesomeness in processed foods. New and existing technologies must meet the challenge and play a pivotal role in improving the quality of value-added food products. To effectively compete in the global markets, the US food industry requires ready access to the scientific knowledge, well prepared personnel with appropriate skills, and a continuous dialog between academic researchers and industry practitioners. Collaborations among engineers, food scientists and other experts across the nation can effectively address these needs of the industry by advancing technologies through research, preparing our future work force through educating the students, and bridging the gap between research and implementation through outreach. The stakeholders impacted by this project will include industry, extension agents, communities and individuals involved in food production, state and federal government agencies, inspectors, professional societies, students and faculty, policy-makers, and consumers. Novel nonthermal processing technologies will be investigated for various food applications. The overall outcome of the project is to develop technologies to provide safe foods with highest quality for the consumers. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?As part of Goal 4, Dr. Cutter, Dr. Anantheswaran & Mr. Bucknavage (with support from additional staff) offered in June 2018 a 5-week comprehensive food safety training program,including courses in sanitation, food microbiology and mycology, thermalprocessing, Hazard Analysis and Critical Control Points, cereal quality, andfood defense,to food industry professionals from Ukraineand studentsand facultymembers from National University of Life and Environmental Sciences (NULES) atKyiv, Ukraine. The curriculum included lectures, hands-on laboratories,as well as case studies and product development activities. How have the results been disseminated to communities of interest?In additional to annual presentations to the members of the NC 1023 group at various universities, the results from this project were presented at the annual meetings of the Institute of Food Technologists, American Society of Agricultural & Biological Engineers, and International Conference on Food Safety. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Thegoal of this project is to enhance food safety and nutritive quality of processed foods intended for consumptionby the general public. Mathematical modeling of temperature distribution and efficacy of sanitation practices of foodprocessing equipment were investigated to enhancefood safety of processed food products. In order to produce safefoods, novel technologieswere investigated for various food processing applications, suchas decontamination of eggs and meat products to extend their shelf lives. Goal 1 Modeling properties of plant tissues (V. M. Puri): Knowledge and understanding of how lower scales inform the properties at higher scales are important in processing. A multiscale finite element analysis framework to bridge subcellular to tissue scale mechanical properties of plant cell wall materials was developed. The major takeaways from this study are the quantitative contributions of middle lamella, cell shape, and cell wall properties. Anisotropy can manifest at tissue scale even when the cellular properties are isotropic. Select findings, especially cell shape-related, were included in an engineering properties undergraduate course work. Thermal properties of fruits (V. M. Puri): The harvest time significantly impacts the quality and shelf life of the fruit. For example, an apple picked early or late is more sensitive to physiological disorders and has shorter storage life than fruit harvested at the proper time. To that end, thermal properties, i.e., thermal conductivity (k) and thermal diffusivity (D), of the 'Gala' apple cultivar were measured using a dual-needle heated probe (DNHP) and to investigate the relationships of these properties with harvest fruit quality and maturity indices. Overall, statistically significant (p < 0.05) changes in k and D occurred during the last two weeks of the growing season, which corresponds to the time when major biochemical changesoccur. Thermal conductivity (k) had better correlations with firmness (r = 0.44), and flesh stain (r = 0.50) than thermal diffusivity (D) during the growing season. Hence, thermal conductivity can be used to detect the weekly quality changes during the growing season and determine the harvest time of apples. Goal 2 Novel non-thermal processing methods for food safety (R. C. Anantheswaran): Novel technologies are being investigated for improving the nutritional qualities of food products by increasing the level of polyphenols.Ultra Violet (UV) light promotes free radical formation. While UV light would be destructive to non-living systems, plants are known to produce resistance to it by increased production of polyphenolic compounds that act as antioxidants to prevent free radical propagation. Pulsed UV (PUV), known to effectively kill any microorganism on surfaces, will help sanitize the lettuce and spinach leaf surface. A preliminary study was conducted subjecting the lettuce and spinach leaves to PUV light and analyzing polyphenolic extracts from the leaves before and after treatment to observe any changes in total polyphenols due to PUV treatment. We analyzed the same polyphenolic extracts using High Performance Liquid Chromotography (HPLC) and mass spectrometry to examine changes in individual polyphenols. We also analyzed microbial destruction on lettuce and spinach surfaces. The results showed a large variability in the levels of poyphenols after exposure to pulsed UV. Novel non-thermal processing methods for food safety (A. Demirci): 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. PUV treatment can be utilized to decontaminate juices and eggs for their safe production and consumptions, while expending the shelf life of food products. Another project successfully demonstrated the alkali/acidic EO water solutions as two-step CIP process and the blended EO water as one-step process for cleaning-in-place of milking systems. Studies were also conducted to demonstrate the effectiveness of UV-C and PUV light treatments on the inactivation of Penicillium expansum spores and E. coli K12 in model apple and for decontamination of hard-cooked eggs. A project involving inactivation of Salmonella Enteritidis on walnuts by PUV light was also completed. The results showed that PUV light processing has a potential in the nut industry. In another study, shell eggs were treated with PUV to inactivate Escherichia coli or Enterococcus faecium and evaluated the effects of PUV light treatment of hatching eggs on both embryos and chick growth parameters by using a modified egg candling conveyor. This study demonstrated a successful application of PUV light as an effective antimicrobial intervention for table and hatching eggs.PUV was also shown to inactivate Escherichia coli K12 NSR in liquid egg white, and for destruction of Salmonella, E. coli and Campylobacter on the surface of chicken thigh meat. A flow-through treatment system of PUV light was evaluated and optimized for inactivation ofEscherichia coliK12NSR for liquid egg white decontamination. There was no significant difference in foaming ability or foam stability between PUV treated samples and the control. The effectiveness of pilot-scale PUVlight positioned over a conveyor system, which mimiccommercial application in a typical processing plant, was evaluated forinactivation ofE. colion the surface of raw boneless/skinless (B/S) chicken breasts, B/S chicken thighs and bone-in/skin-on chicken thighs. No quality changes were observed after the PUV treatment even at the highest level of energy dose.This study indicates that PUV is an effective surface antimicrobial treatment for the surface of raw chicken parts. Goal 3 Mathematical modeling of heat transfer during hot water sanitization of commercial mushroom slicers (R. C. Anantheswaran):A common practice usedin the mushroom industry for routine sanitization of mushroom slicers is heating the slicer head in boiling water within a COP tank for up to anhour. These treatments are unlikely to be consistently effective across mushroom slicing facilities due to variation in processing parameters such as water temperature, flow patterns, etc. The slicer is an assembly of alternating disc blades and annular shaped spacers stacked on two cylindrical shafts, supported by plastic bearings and gears. In order to develop effective sanitization treatments, it is important to understand the role ofheat transfer onthe location(s) ofcold spot(s) within the slicer. This understanding will help to determinetheminimum treatment times for hot water sanitization of mushroom slicers. A Finite Element Method (FEM) basedapproach was used to model natural convection heat transfer within thehot water over the slicer and conduction heat transfer within the slicer. A computational fluid dynamics (CFD) modeling was conducted to simulate the velocity and temperature distributions during transient natural convection of water. Convective heat transfer coefficients for natural convection of hot water were estimated from experimental measurements and used as boundary conditions in the FEM model of heat transfer into the slicer during hot water sanitization.Experimentally estimated convective heat transfer coefficients (h) over spacers during hot water sanitization were found to decline exponentially with respect to time. The heat transfer coefficients ranged from about 1400 W/m^2K at the onset of heat transfer to about 200 W/m^2K over time. The FEM based model predicted the cold spot for hot water sanitizationwas at the bottom of the inside surface of a spacer at the center of the upper shaft, and this was validated through temperature distribution studies. TheFEM model predicted times to reach target temperatures can be used to develop recommendations on minimum treatment times for hot water sanitization treatments for commercial mushroom slicers.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Tobin, H.M., Lele, S. R., Cutter, C. N., Anantheswaran, R. C. & LaBorde, L. F. Hot water sanitization of a commercial mushroom disk slicer to inactivate Listeria monocytogenes. Food Control, March 2020, 106900. (https://doi.org/10.1016/j.foodcont.2019.106900)
- Type:
Journal Articles
Status:
Accepted
Year Published:
2020
Citation:
Ercan, D. O., Pokharel, S., Anantheswaran, R. C., Bucknavage, M. W., Gourama, H., Shanina, O. and Cutter, C. N. Use of case studies in a food safety curriculum conducted in Ukraine improves learning outcomes. Journal of Food Science Education (in press).
- Type:
Book Chapters
Status:
Published
Year Published:
2020
Citation:
Demirci, A., H. Feng, and K. Krishnamurthy (Eds). 2020. Food Safety Engineering. Food Engineering Series. Springer International Publishing AG, Cham, Switzerland. ISBN 978-3-030-42659-0.
- Type:
Book Chapters
Status:
Published
Year Published:
2020
Citation:
Wang, X., A. Demirci, and V.M. Puri. 2020. Equipment cleaning, sanitation, and maintenance. Food Safety Engineering. A. Demirci, H. Feng, and K. Krishnamurthy (Eds). Springer International Publishing AG, Cham, Switzerland. ISBN 978-3-030-42659-0.
- Type:
Book Chapters
Status:
Published
Year Published:
2020
Citation:
Mahdinia, E., L. Shaowei, V.M. Puri, and A. Demirci. 2020. Microbial growth modeling. In Food Safety Engineering A. Demirci, H. Feng, and K. Krishnamurthy (Eds). Springer International Publishing AG, Cham, Switzerland. ISBN 978-3-030-42659-0.
- Type:
Book Chapters
Status:
Published
Year Published:
2020
Citation:
Cassar, J. R., Ouyang, B., Krishnamurthy, K., and A. Demirci. 2020. Microbial decontamination of food by use of light-emitting diode (LED), ultraviolet (UV) and pulsed UV (PUV) light. In Food Safety Engineering. A. Demirci, H. Feng, and K. Krishnamurthy (Eds). Springer International Publishing AG, Cham, Switzerland. ISBN 978-3-030-42659-0.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Ouyang, B., A. Demirci, and P.H. Patterson. 2020. Inactivation of Escherichia coli K12 in liquid egg white by the flow-through pulsed UV light treatment system. Journal of Food Protection. 83 (3):418425. DOI:10.4315/0362-028X.JFP-19-386.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Keklik, N.M., A. Elik, U. Salgin, A. Demirci, and G. Ko�er. 2020. Surface decontamination of white cheese by pulsed UV light treatment. Journal of Food Safety and Food Quality. 71(4):86-92. DOI: 10.2376/0003-925X-71-86.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Izmirlioglu, G., B. Ouyang, and A. Demirci. 2020. Inactivation of Salmonella Enteritidis on walnuts by pulsed UV treatment. LWT - Food Science and Technology. 134:110023. DOI:10.1016/j.lwt.2020.110023.
|
Progress 10/01/18 to 09/30/19
Outputs
Target Audience:The ultimate goal of this project is to enhance food safety and nutritive qulaity of processed foods intended for consumption by the general public. Mathematical modeling of temperature distribution and efficay of sanitattion practices of food processing equipment will contribute to enhancing food safety of processed food products. In order to produce safe foods,novel technologies such as pulsed uv processing are being investigated for various food processing applications, such as decontamination of eggs and meat products to extend their shelf life. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two graduate students are pursuing their Ph.D. degrees as part of this project. An undergrdaute student is also assisting with this project. How have the results been disseminated to communities of interest?The results from this project were presented at the annual meetingof NC 1023 Experimental Station project, Poultry Management & Health Seminar and International Conference on Food Safety. Book chapters and journal publications also resulted from this project. What do you plan to do during the next reporting period to accomplish the goals?Modeling of heat transfer within the mushroom slicer and experimental validation of the heat penetration data within the slicer will be continued. The effect of water temperature and flow patterns during water recirculation on the convective heat transfer coefficient in the COP tank will be looked into. There is significant interest from apple growers to investigate pulsed Uv technology for real-time application. To that end, a proposal to advance this technology for real world application has been submitted to the USDA-NIFA for funding consideration.
Impacts
What was accomplished under these goals?
Objectives 1 and 4. Work during this reporting year focused on objectives 2 and 3. Objective 2. Novel non-thermal processing methods for food safety (A. Demirci): A flow-through treatment system of pulsed UV light was evaluated and optimized for inactivation of Escherichia coli K12NSR for liquid egg white decontamination. The response surface methodology (RSM) suggested 3 passes with 40 mL/min of flow rate and 5 cm distance as the optimum condition. The model was then validated for the maximum reduction of E. coli K12NSR, which was measured as 1.57 log CFU/mL at the optimal conditions. The energy doses of the pulsed UV light and temperature changes of the liquid egg white during the treatment were measured. Furthermore, several quality parameters were assessed at the optimum treatment conditions to determine the impact of the flow-through pulsed UV processing on the quality of liquid egg white. The results showed significant differences in pH, lipid oxidation, turbidity and color between control and pulsed UV treated samples (P< 0.05). However, there was no significant difference in foaming ability or foam stability between pulsed UV treated samples and the control. Overall, this study demonstrated the potential of flow-through pulsed UV light to decontaminate liquid egg white, but further research is needed for optimal enhancement. The effectiveness of pilot-scale pulsed ultraviolet (PUV) light positioned over a conveyor system, which mimic commercial application in a typical processing plant, was evaluated for inactivation of E. coli on the surface of raw boneless/skinless (B/S) chicken breasts, B/S chicken thighs and bone-in/skin-on chicken thighs. The conveyor height and speed were set to deliver total energy fluences of 5, 10, 20, and 30 J/cm2. Exposure to PUV light for 5 and 30 J/cm2 resulted in log reductions of 0.34 and 0.94 for B/S breasts, 0.29 and 1.04 for B/S thighs, and 0.10 and 0.62 for bone-in/skin-on thighs, respectively. Individual trials were also performed to evaluate lipid oxidation, protein oxidation, and changes in color of chicken samples treated were evaluated with for 30 J/cm2 of PUV light treatment. Lipid and protein oxidation were also measured at, 0, 24, 48 and 120 h after the treatment. PUV light treatment did not produce significant changes in lipid or protein oxidation values. CIELAB L*a*b* parameters were used to report color of samples before and after treatment. L*, a*, and b* values of B/S breasts and thighs and bone-in/skin-on thighs did not change significantly (p > 0.05) due to treatment with PUV light. No quality changes were observed after the pulsed UV treatment even at the highest level of energy dose. This study indicates that PUV light is an effective surface antimicrobial treatment for the surface of raw chicken parts. Objective 3. Mathematical modeling of heat transfer during hot water sanitization of commercial mushroom slicers (R. C. Anantheswaran): A common practice used currently in the mushroom industry for routine sanitization of mushroom slicers is heating the slicer head in boiling water within a COP tank for up to anhour. These treatments are unlikely to be consistently effective across mushroom slicing facilities due to variation in processing parameters such as water temperature, flow patterns, etc. The slicer is an assembly of alternating disc blades and annular shaped spacers stacked on two cylindrical shafts, supported by plastic bearings and gears. In order to develop effective sanitization treatments, it is important to understand the role of heat transfer onthe location(s) ofcold spot(s) within the slicer. This understanding will help to determinethe minimum treatment times for hot water sanitization of mushroom slicers. A Finite Element Method (FEM) based approach was used to model natural convection heat transfer within the hot water over the slicer and conduction heat transfer within the slicer. A computational fluid dynamics (CFD) modeling was conducted to simulate the velocity and temperature distributions during transient natural convection of water. Convective heat transfer coefficients for natural convection of hot water were estimated from experimental measurements and used as boundary conditions in the FEM model of heat transfer into the slicer during hot water sanitization. Experimentally estimated convective heat transfer coefficients (h) over spacers during hot water sanitization were found to decline exponentially with respect to time. The heat transfer coefficients ranged from about 1400 W/m2K at the onset of heat transfer to about 200 W/m2K over time. The FEM based model predicted the cold spot for hot water sanitization was at the bottom of the inside surface of a spacer at the center of the upper shaft, and this was validated through temperature distribution studies. TheFEM model predicted times to reach target temperatures can be used to develop recommendations on minimum treatment times for hot water sanitization treatments for commercial mushroom slicers.
Publications
- Type:
Book Chapters
Status:
Published
Year Published:
2018
Citation:
Wang, X., A. Demirci, R.E. Graves, and V.M. Puri. 2018. Conventional and Emerging CIP methods for the milking systems. In Raw Milk: Balance Between Hazards and Benefits. L.A. Nero and A. Fernandes de Carvalho, Eds. Elsevier Inc. Philadelphia, PA. pp 91-116. ISBN:978-0128105306
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Cassar, J., E. Mills, J. Campbell, and A. Demirci, 2019. Pulsed UV light as a microbial reduction intervention for boneless/skinless chicken thigh meat. Meat and Muscle Biology 2(2):142-142. DOI:10.221751/rmc2018.126.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Keklik, N.M., A. Elik, U. Salg?n, A. Demirci, and G. Ko�er. 2019. Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed UV light. Food and Bioprocess Technology. 25(8) 680691. DOI:10.1177/1082013219860925.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2019
Citation:
Ouyang, B., A. Demirci, and P.H. Patterson. 2019. Inactivation of E. coli and Salmonella in liquid egg white by pulsed UV light processing and its quality effects. Journal of Food Process Engineering. In-print. DOI:10.1111/jfpe.13243.
- Type:
Journal Articles
Status:
Submitted
Year Published:
2019
Citation:
Caliskan-Aydogan, Oznur, Hojae Yi, James R. Schupp, Daeun D. Choi, Paul H. Heinemann, Virendra M. Puri. 2019. Thermal Properties of the Gala Apple during the Growing Season for Predicting Harvest Time. Transactions of the ASABE (Status Minor revisions in first round of review; revised manuscript submitted, which is in review).
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2018
Citation:
Joshua R. Cassar. 2018. Pulsed UV light for the destruction of pathogens on chicken. M.S. Thesis, Pennsylvania State University, University Park, PA.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2019
Citation:
Ouyang, Beining. 2019. Liquid egg decontamination by pulsed UV light processing. M.S. Thesis, Pennsylvania State University, University Park, PA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Cassar, J., Ouyang, B., E. Mills, and A. Demirci. 2019. Pulsed UV light for poultry meat and liquid egg processing and sanitation. Poultry Management & Health Seminar. Lancaster Farm and Home Center, Lancaster, PA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Demirci, A. 2019. Decontamination of foods and equipment by electrolyzed oxidizing water: A review. 10th Edition of International Conference on Food Safety, Hygiene and Regulatory Measures. Zurich, Switzerland.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Demirci, A. 2019. Decontamination of foods by pulsed ultraviolet light: A review. 10th Edition of International Conference on Food Safety, Hygiene and Regulatory Measures. Zurich, Switzerland.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2019
Citation:
Dicolla, C. B., Evans, J. L., Hainly, L. L., Celtruda, S. L., Brown, D. B., & Anantheswaran, R. C. Descriptive sensory analysis of heat resistant milk chocolates.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2019
Citation:
Hilary M. Tobin, Saurabh R. Lele, Catherine N. Cutter, Ramaswamy C. Anantheswaran, Luke F. LaBorde. Hot water sanitization of a commercial mushroom disk slicer to inactivate Listeria
monocytogenes.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Anantheswaran, R. C. (Moderator). (October 23, 2018 - October 27, 2018). "Food Engineering Discipline - A radical vision for the XX1 Century," 19th World Congress of Food Science & Technology, International Union of Food Science and Technology (IUFoST), Mumbai, India.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Anantheswaran, R. C. (Presenter & Author). (October 23, 2018 - October 27, 2018). "Food frying," 19th World Congress of Food Science & Technology, International Union of Food Science and Technology (IUFoST), Mumbai, India.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Anantheswaran, R. C. 2018 "Online courses for food industry personnel," presented at the 19th World Congress of Food Science & Technology, organized by the International Union of Food Science and Technology (IUFoST), held in Mumbai, India. October 23-27, 2019.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Anantheswaran, R. C. (Presenter & Author). (August 17, 2018 - August 19, 2018). "Food product design for microwave heating," International Conference on Recent Advances in Food Processing Technology, Indian Institute of Food Processing Technology, Thanjavur, India.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Chandrasekahr, V. (March 18, 2018 - March 22, 2018). "Characterizing nisin containing chitosan-alginate microparticles," American Chemical Society Annual Meeting, New Orleans, LA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Anantheswaran, R. C. (Moderator). (October 23, 2018 - October 27, 2018). A workshop on "Food Engineering Paradigms for Positive Health Functionality & Impact," 19th World Congress of Food Science & Technology, International Union of Food Science and Technology (IUFoST), Mumbai, India.
- Type:
Other
Status:
Published
Year Published:
2018
Citation:
Anantheswaran, R. C. (Presenter & Author). (May 10, 2018 - May 11, 2018). "Mentoring of food science & nutrition faculty," 2nd Conference on Preparing Winning Grants, Delaware State University & USDA, Dover, DE.
|
Progress 10/01/17 to 09/30/18
Outputs
Target Audience:The ultimate goal of this project is to enhance food safety and nutritive qulaity of processed foods intended for consumption by the general public. Mathematical modeling of temperature distribution and efficay of sanitattion practices of food processing equipment will contribute to enhancing food safety of processed food products. In order to produce safe foods, novel technologies such as pulsed uv processing are being investigated for various food processing applications, such as decontamination ofeggs and meat products to extend their shelf life. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two graduate students are pursuing Ph.D. as part of this project. An undergrdaute student is also assisting with this project. How have the results been disseminated to communities of interest?The results from this project were presented at the annual meetings of NC 1023 Experimental Station project, Southern Poultry Science Society, American Meat Science Association, Northeast Agricultural and Biological Engineering Conference, ASABE Annual International Meeting, and Conference of Food Engineering. Book chapters and journal publications also resulted from this project. What do you plan to do during the next reporting period to accomplish the goals?Modeling of heat transfer within the mushroom slicer and experimental validation of the heat penetration data within the slicer will be continued. The effect of water temperature and flow patterns during water recirculation on the convective heat transfer coefficient in the COP tank is being looked into. Studies will be continued using pulsed UV with liquid egg white. Its impact on quality parameters such as pH, color, viscosity, lipid oxidation of pulsed UV treated liquid egg will belooked in to.
Impacts
What was accomplished under these goals?
Objective 3. Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health Mathematical modeling of heat transfer during hot water sanitization of commercial mushroom slicers (R. C. Anantheswaran): A common practice used currently in the mushroom industry for routine sanitization of mushroom slicers is heating the slicer head in boiling water within a COP tank for up to anhour. In order to validate this process, anunderstanding of the heat transfer in the COP tank and within the commercial mushroom slicer is needed. The effect of water temperature and flow patterns on the convective heat transfer coefficient in the COP tank is being looked into. Modeling of heat transferand experimental validation of the heat penetration data within the slicer is being conducted. The model predicted temperature data compared well with the experimentally measured temperature data. The cold spot predicted by the model matched with that determined based on the measured temperature data. Work in progress experimentally measure the convective heat transfer coefficients. Objective 2. Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation Novel non-thermal processing methods for food safety (A. Demirci): A project involving inactivation of Salmonella Enteritidis on walnuts by pulsed UV light was completed. Inoculated walnut halves and pieces were treated in a pulsed UV light system chamber at different distances from the quartz window (5, 8, and 13 cm) for different times. A maximum log reduction of 3.18 was obtained after pulsed UV treatment at 8 cm for 45 seconds. The energy and temperature changes of the nuts were also evaluated. Results show that pulsed UV light processing has a potential in the nut industry. Pulsed UV was also shown to inactivate Escherichia coli K12 NSR in liquid egg white, and for destruction of Salmonella, E. coli and Campylobacter on the surface of chicken thigh meat. Pulsed UV was also evaluated for liquid egg white. In this study, pulsed UVlight treatment has been applied and optimized for inactivation of Escherichia coli K12 NSR in liquid egg white. Three factors including treatment time, volume of liquid egg white, and distance from pulsed UV light have been optimized under static operation to increase log reduction of microorganisms using surface response methodology (RSM). The surface response model was developed and validated. The optimal result was obtained after 40 s pulsed UV light treatment at 5 cm distance as 1.21 log10 reduction of E. coli K12 NSR for 5 mL liquid egg white sample. The energy dose and temperature profile during the pulsed UV treatment were also determined. The increase in the temperature suggests that thermal effect of pulsed UV light may also contributeto the inactivation of E. coli K12 in liquid egg white. The effectiveness of pulsed UVfor destruction of Salmonella, E. coli and Campylobacter on the surface of chicken thigh meat was investigated. As expected, increased pulsed UV exposure time led to greater microbial reductions of ~2 log10 (99%) at 45 seconds for all microorganism species evaluated on both skin and lean surface chicken thighs. Longer treatments times and closer proximity to the pulsed UV resulted in a significant(p<0.05) increase in surface temperature on the chicken thigh.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Degala, H.L., A.K. Mahapatra, A. Demirci, G. Kannan. 2018. Evaluation of non-thermal hurdle technology for ultraviolet-light to inactivate Escherichia coli K12 on goat meat surfaces. Food Control. 90:113-120.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Cassar, J., A. Demirci, E. Mills. 2018. Pulsed UV light as a Salmonella reduction intervention for boneless/skinless chicken thigh meat. International Poultry Scientific Forum: Concurrent Meeting of 39th Annual Meeting of The Southern Poultry Science Society and 59th Annual Meeting of Southern Conference on Avian Diseases. Atlanta, GA. Abstract # P217.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Cassar, J., E. Mills, J. Campbell, and A. Demirci, 2018. Pulsed UV light as a microbial reduction intervention for boneless/skinless chicken thigh meat. American Meat Science Association 71st Reciprocal Meat Conference. Kansas City, MO. Abstract # 128.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Cassar, J., E. Mills, J. Campbell, and A. Demirci, 2018. Pulsed UV light as a microbial reduction intervention for boneless/skinless chicken thigh meat. Poultry Science Association Annual Meeting. San Antonio, TX. Abstract # 87.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Cassar, J., E. Mills, A. Demirci, and J. Campbell. 2018. Pulsed UV light as a microbial reduction intervention for boneless/skinless chicken thigh meat. Northeast Agricultural and Biological Engineering Conference, Morgantown WV. Paper #. 18-040.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Ouyang, B., A. Demirci, and P.H. Patterson. 2018. Pulsed UV light inactivation of E. coli in liquid egg white. Northeast Agricultural and Biological Engineering Conference, Morgantown WV.
Paper #. 18-034.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Izmirlioglu, G. and A. Demirci. 2018. Inactivation of Salmonella Enteritidis on walnuts by pulsed UV treatment. ASABE Annual International Meeting. Detroit, MI. Paper # 1800334.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Izmirlioglu, G. and A. Demirci. 2018. Inactivation of Salmonella Enteritidis on walnuts by pulsed UV treatment. Conference of Food Engineering. Minneapolis, MN. Abstract # 103.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Stanley, T., Van Buiten, C., Elias, R., Anantheswaran, R. C. & Lambert. J. D. 2018. Impact of roasting on the Flavan-3-ol composition, aroma chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa Beans. Food Chemistry 255: 414-420.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Chandrasekhar, V, Coupland, J. C. & Anantheswaran, R. C. 2017. Characterization of nisin containing chitosan-alginate microparticles. Food Hydrocolloids 69:301-307.
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Progress 10/01/16 to 09/30/17
Outputs
Target Audience:The ultimate goal of this project is to enhance food safety and nutritive quality of processed foods intended for consumption by the general public. Novel technologies are being investigated for improving the nutritional qualities of food products by increasing the level of polyphenols. 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 juices and eggs for their safe production and consumptions, while expending the shelf life of food products. Knowledge and understanding of how lower scales inform the properties at higher scales are important in processing. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Twograduate students arepursuing Ph.D. as part of this project. How have the results been disseminated to communities of interest?The results from this project were presented at the annual meetings of NC 1023 Experimental Station project, the Institute of Food Technologists and the American Society of Agricultural & Biological Engineers. Book chapters and journal publications also resulted from this project. What do you plan to do during the next reporting period to accomplish the goals?Work being continued to look at the effect of number of UV pulses, storage temperature and storage time on polyphenolic extracts from spinach leaves. More studies will be performed using pulsed UV withliquid egg white to enhance the inactivation of microorganisms. Furthermore, some quality parameters such as pH, color, viscosity, lipid oxidation of pulsed UV treated liquid egg will be measured to evaluate impact of pulsed UV processing on liquid egg white.
Impacts
What was accomplished under these goals?
Pulsed UV light is a novel technology that is employed to eliminate the microorganisms on or in foods. UV light promotes free radical formation. While UV light would be destructive in general to plant tissues, certain plants are known to increase production of polyphenolic compounds that act as antioxidants to prevent free radical propagation. Preliminary studies were conducted subjecting spinach leaves to pulsed UV light. Pulsed UV-C light was found to be damaging to the cellular tissue, when compared to Pulsed UV-B light. Studies conducted with one-half of the leaf shielded from Pulsed UV revealed that there could be signaling between the treated and untreated halves of the leaves. The inactivation of Salmonella Enteritidis on walnuts was investigated by employing pulsed UV light. Walnuts was inoculated with S. Enteritidis on surface and treated with pulsed UV light 1 to 50 s, at a distance of 5, 8, and 13 cm from the UV lamp in a laboratory scale pulsed UV light chamber. At 5 cm, maximum 1.88 log reduction was observed after 15 s of pulsed UV treatment. At 8 cm, 45 s of pulsed UV treatment resulted the maximum 3.18 log reduction. At 13 cm, 2.23 log reduction was obtained at 90 s. In the second project, pulsed UV was evaluated for liquid egg products including whole egg, egg yolk, and egg white. The samples were inoculated with antibiotic resistant S. Enteritidis PT8NSR and E. coli K12NSR separately and then treated by pulsed UV light and optimized in terms of treatment time, distance from the UV strobe, and sample thickness. Preliminary results indicated that effectivesness of pulsed UV is not significant for whole liquid egg mixture and egg yolk, while up to 2.5 log reduction was obtained for S. Enteritidis PT8NSR in egg white at 8 cm distance for 40 s pulsed UV light treatment. A multiscale finite element analysis framework to bridge subcellular to tissue scale mechanical properties of plant cell wall materials was developed. The major takeaways from this study are the quantitative contributions of middle lamella, cell shape, and cell wall properties. Anisotropy can manifest at tissue scale even when the cellular properties are isotropic. Select findings, especially cell shape-related, have been included in an engineering properties undergraduate course. Work is ongoing on the multiscale modeling of guard cell wall dynamics using the finite element method.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Casasnovas, C., & Anantheswaran, R. C. (2016). Dynamic measurement of starch granule swelling during microwave heating Carbohydrate Polymers. Carbohydrate Polymers, 151.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Chandrasekhar, V. (Author), Coupland, J. N., & Anantheswaran, R. C. (Co-Author) (2016). Release kinetics of nisin from chitosan-alginate complex films. Journal of Food Science, 81:(10).
- Type:
Book Chapters
Status:
Awaiting Publication
Year Published:
2017
Citation:
Wang, X., A. Demirci, R.E. Graves, and V. M. Puri. 2017. Conventional and Emerging CIP methods for the milking systems. In Raw Milk: Balance Between Hazards and Benefits. L.A. Nero and A. Fernandes de Carvalho, Eds. Elsevier Inc. Philadelphia, PA. In-print.
- Type:
Book Chapters
Status:
Awaiting Publication
Year Published:
2017
Citation:
Dev, S.R.S., K. L. Bialka, and Demirci, A. 2017. Electrolyzed oxidizing water. In Nonthermal Processing Technologies for Food. 2nd Edition. H. Zhang, G. Barbosa-C�novas, V.M. Balasubramaniam, P. Dunne, D. Farkas, and J. Yuan, Eds. John Wiley & Sons, New York, NY. In-print.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Wang, X., S., V. M. Puri, A. Demirci, and R. E. Graves. 2016. One-step cleaning-in-place for milking systems and mathematical modeling for deposit removal from stainless steel pipeline using blended electrolyzed oxidizing water. Transactions of the ASABE. 59(6):1893-1904. DOI: 10.13031/trans.59.11823.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Zamil, Shafayet M., Hojae Yi, and Virendra M. Puri. 2017. A multiscale FEA framework to bridge subcellular to tissue scale mechanical properties of plant cell wall material: The contributions of middle lamella interface and cell shape. Journal of Materials Science, 52:7947-7968.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Izmirlioglu, G. and A. Demirci. 2017. Inactivation of Salmonella Enteritidis on walnuts by using pulsed UV light. Northeast Agricultural and Biological Engineering Conference, Groton, CT.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:The ultimate goal of this project is to enhance food safety and nutritive qulaity of processed foods intended for consumption by the general public. Novel technologies are being investigated for improving the nutritional qualities of food products by increasing the level of polyphenols. 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 juices and eggs for their safe production and consumptions, while expending the shelf life of food products. Knowledge and understanding of how lower scales inform the properties at higher scales are important in processing. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?A graduate student is pursuin a Ph.D. as part of this project. How have the results been disseminated to communities of interest?The results from this project were presented at the annual meetings of NC 1023 Experimental Station project, the Institute of Food Technogists and the American Society of Agricultural & Biological Engineers. Book chapters and journal puyblications also resulted from this project. What do you plan to do during the next reporting period to accomplish the goals?Work will be continued on the evaluation of pulsed uvfor increased production of polyphenols in lettuce and spinach. Work willalso be continued on the evaluation anddevelopment of non-thermal processing technologies to enhance food safety.
Impacts
What was accomplished under these goals?
UV light promotes free radical formation. While UV light would be destructive to non living systems, plants are known to produce resistance to it by increased production of polyphenolic compounds that act as antioxidants to prevent free radical propagation. We believe that pulsed UV treatment, with a much higher dose of UV radiation, will increase polyphenols to a greater extent and within a short time in the lettuce and spinach leaves. Additionally, pulsed UV, known to effectively kill any microorganism on surfaces, will help sanitize the lettuce and spinach leaf surface. A preliminary study is being conducted subjecting the lettuce and spinach leaves to pulsed UV light and analyzing polyphenolic extracts from the leaves before and after treatment to observe any changes in total polyphenols due to pulsed UV treatment.We are analyzing the same polyphenolic extracts using HPLC and mass spectrometry to examine changes in individual polyphenols. We are also analyzing microbial destruction on lettuce and spinach surfaces. Blended (one step) and alkali/acidic Electrolyzed Oxidizing (EO) water solutions (two-step) have been successfully demonstrated for cleaning-in-place (CIP) for on-farm milking systems for cleaning and sanitation purposes. In the last one year, the studies to determine the cleaning mechanisms completed by using a lab-scale milking system simulator and mathematical models were developed and validated for two step CIP process and one step CIP process and manuscripts have been submitted to peer-reviewed journals. Overall, the project successfully demonstrated the alkali/acidic EO water solutions as two-step CIP process and the blended EO water as one-step process for cleaning-in-place of milking systems. Another study has been undertaken to study the effectiveness of UV-C and pulsed UV light treatments on the inactivation of Penicillium expansum spores and E. coli K12 in model apple juices containing added ascorbic acid and malic acid, in the presence or absence of added fructose. Model juice samples were treated with UV-C for up to 100 min and with pulsed UV for up to 70 s. Log reductions for both microorganisms increased with time although resistance of P. expansum was greater compared to E. coli K12 for both UV treatments and log reductions for pulsed UV treatments for both microorganisms were significantly higher (p?0.05) in samples without added fructose than with added fructose whereas there was no significant difference between log reductions for UV-C treated samples with or without added fructose for the UV-C treatment. In another study, decontamination of hard-cooked eggs by pulsed uv light processing was also studied in which the optimum conditions for treatment was determined and the effect of storage was studied for the pulsed treated eggs. The log reductions for E. coliK12, Coliform, S. Enteritidis, and total bacteria after the Pulsed-UV treatment at optimum condition were4.6, 3.9, 4.4, 3.8 log CFU/egg, respectively. Moreover, the color changes of the surface of the egg after Pulsed-UV treatment were not significant. During six weeks of storage at refrigerated temperature in a package sealed under 60% Nitrogen/40% CO2 gas mixture, neither E. coli K12 nor S. Enteritidis growth was observed on pulsed UV treated eggs at the optimum conditions. Microelectromechanical systems (MEMS) device was used to determine the contribution of middle lamella and water to the cell wall response. These results are being incorporated in a multiscale computational model. Some of the findings have been included in an engineering properties undergraduate course.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Chandrasekhar, V, Coupland, J. C. & Anantheswaran, R. C. 2016. Release Kinetics of Nisin from Chitosan-Alginate Complex Films. Journal of Food Science (in press).
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Casasnovas, J. C. & Anantheswaran, R. C. 2016. Dynamic measurement of starch granule swelling during microwave heating. Carbohydrate Polymers (in press).
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Chandrasekar, V, Knabel, S.J. & Anantheswaran, R. C. 2015. Modeling development of inhibition zones in an agar diffusion bioassay.. Food Science & Nutrition 3(5):394-403.
- Type:
Book Chapters
Status:
Published
Year Published:
2016
Citation:
Uslu, G., and A. Demirci. 2016. Pulsed ultraviolet light processing for microbial inactivation and its applications for food and water safety. In Food Processing Technologies: Impact on Product Attributes. A. Jaiswal, Ed. CRC Press, Boca Raton, FL.
- Type:
Book Chapters
Status:
Awaiting Publication
Year Published:
2016
Citation:
Oner, M. and A. Demirci. 2016. Ozone for food decontamination: Theory and Applications. In Handbook of Hygiene in the Food Industry. 2nd Edition. Gabric, D., Lelieveld, H., and Holah, J. Eds. Elsevier Inc. Philadelphia, PA.
- Type:
Books
Status:
Awaiting Publication
Year Published:
2016
Citation:
Wang, X., A. Demirci, and V. M. Puri. 2016. Electrolyzed oxidizing water for food and equipment decontamination. In Handbook of Hygiene in the Food Industry. 2nd Edition. Gabric, D., Lelieveld, H., and Holah, J. Eds. Elsevier Inc. Philadelphia, PA.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Wang, X., A. Demirci, V. M. Puri, and R. E. Graves. 2016. Evaluation of blended electrolyzed oxidizing water-based cleaning-in-place (CIP) technique using a laboratory-scale milking system. Transactions of the ASABE. 59(1):359-370. DOI: 10.13031/trans.59.11146.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Wang, X., V. M. Puri, A. Demirci, and R. E. Graves. 2016. Mathematical modeling and cycle time reduction of deposit removal from stainless steel pipeline during cleaning-in-place of milking system with electrolyzed oxidizing water. Journal of Food Engineering. 170:144-159. DOI:10.1016/j.jfoodeng.2015.09.027.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Uslu, G., A. Demirci, and J. M. Regan. 2016. Disinfection of synthetic and real municipal wastewater effluent by flow-through pulsed UV-light treatment system. Journal of Water Process Engineering 10:8997. DOI:10.1016/j.jwpe.2016.02.004.
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