Progress 10/01/15 to 09/30/20
Outputs
Target Audience:Personnel involved in food processing industry: Specifically we are targeting professionals who work for the food processing industry. These professionals are most likely to benefit from knowledge generated by this project. These personnel were targeted through email communications and conference presentations. Research community: We are targeting scientists working in novel and non-thermal processing research. An understanding of our research results will help them develop hypotheses that will advance their own research programs. We targeted these individuals through peer reviewed publications and presentations at scientific meetings. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Gabriela Swamy, Ph.D. student, entire reporting period, has tested these novel technologies and been trained in food engineering principles and novel food processing technologies. The graduate student was able to increase her professional development activities and develop the book chapter and research articles. Nadee Kaluwahandi, M.S. student, has started to participate in the project on January 10, 2020 and worked to investigate the effect of cold plasma treatment on food packaging and food safety. How have the results been disseminated to communities of interest?Commercial Food Processors: We have communicated with key commercial processors during the various ASABE and IFT Conferences and are currently exploring collaborative research activities with them. Research findings have also been disseminated through peer reviewed articles. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Goal 1: Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation (100% Accomplished) Preliminary trials with orange and apple juice were conducted to determine the range of operational parameters that are effective for treatments with both high voltage atmospheric plasma (HVAP) and cold temperature plasma (CTP). The major findings of the research were: 1) HVAP with helium has a very mild lethal effect on micro-organisms with little/no reduction in fruit juice properties, 2) CTP with O-Ar proved to be a suitable option for juice preservation, but more research into the plasma composition is needed, and 3) CTP with nitrogen needs to be explored for efficacy at higher power levels. Low temperature plasma treatments with O-Ar could achieve a 5 log reduction above 75 W, the reason being Ar could initiate the reduction process while O was a longer lasting species. The efficiency of nitrogen plasma increased with power applied. HVAP with helium could attain a maximum of 2.7 log reduction during a 5 min treatment. Overall, results showed that CTP treatments were more effective than HVAP. The pH values ranged between 3.83 and 3.87. The cloud values were around 0.45. The average non-enzymatic browning value was 0.021. CTP could maintain the ascorbic acid content, as the temperature did not rise above 5°C. The effect of HVAP using nitrogen gas on E-coli K-12 in orange juice was studied. The process parameters were wattage (50, 75 and 100 W) and process time (3 and 5 min). Nitrogen gas was used to create the plasma, as it is considered one of the safest gases to be used in food processing applications. Two different treatments were applied: direct and indirect. A maximum of 3.7 log reduction was achieved at 100 W for 5 min. There was no significant difference between direct and indirect processing techniques when nitrogen gas was used. There were no changes in pH, color, cloud value, non-enzymatic browning index, or viscosity. A 1 mg/100 ml reduction in ascorbic acid was observed between the chosen processing times. Overall, nitrogen plasma can satisfactorily increase the safety of orange juice. The effect of HVAP using O-Ar and H-Ar combination gases on E. coli K-12 in orange juice was studied. The process parameters were wattage (50, 75 and 100 W) and process time (3, 5 min). Two different treatments were applied: direct and indirect. A maximum of 3.5 and 3.7 log reduction in viable E. coli cells was achieved at 100 W for 5 min H-Ar and O-Ar, respectively. Oxygen can create long lasting species of plasma, and hence is more effective than H-Ar gas. There was no significant difference between direct and indirect processing techniques when both the gases were used. Color changes were observed in O-Ar. There were no changes in pH, color, cloud value, non-enzymatic browning index, or viscosity. An 11 mg/100 ml and 3 mg/100 ml reduction in ascorbic acid was observed in O-Ar and H-Ar, respectively, at a 5 min treatment. Argon proved a great starter gas for plasma, however both oxygen and hydrogen were less efficient when compared to nitrogen. The effect of HVAP on E. coli K-12 in apple juice was studied. The process parameters were wattage (50, 75, and 100 W) and process time (3, 5 min). Two different treatments were applied: direct and indirect. O-Ar and H-Ar combination gases were used to create the plasma. Oxygen can create long lasting species of plasma and hence is more effective than H-Ar gas. There were no significant differences between direct and indirect processing techniques when both the gases were used. A maximum of 2.8 and 3.1 log reduction in viable E. coli cells was achieved at 100 W for 5 min using H-Ar and O-Ar, respectively. No viscosity changes were observed in ozonation and HVAP. In CTP, the viscosity increased as the power and time increased. Nitrogen plasma showed minimal changes compared to the other plasmas. H-Ar plasmas started heating up after 75 W and therefore the solids content increased, thereby increasing viscosity. Color changes were observed in O-Ar. No significant changes were observed in all three methods for titratable acidity. The pH values ranged between 3.98 and 4.05. The cloud values were around 0.025. The average non-enzymatic browning value was 0.076. Goal 2: Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice (100% Accomplished) In collaboration with other stations (UW-Madison, University of Minnesota, Michigan State University, and Cornell University) we have collected syllabi from food engineering courses and developed generic learning outcomes and exchanged among various stations participating in this multistate Hatch project. We are in the process of compiling learning outcomes from these syllabi and developing generic learning outcomes.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Muthukumarappan, K., Kaluwahandi, N., and L. Wei. 2020. Opportunities and challenges of cold plasma in food processing. Paper #: 2000969. ASABE Annual International Meeting. July 13-15. (Virtual).
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Progress 10/01/18 to 09/30/19
Outputs
Target Audience:Personnel involved in food processing industry-- Specifically we are targeting professionals who work for the food processing industry. These professionals are most likely to benefit from knowledge generated by this project. These personnel were targeted through email communications and conference presentations. Research community-- Specifically we are targeting scientists working in novel and non-thermal processing research. An understanding of our research results will help them develop hypotheses that will advance their own research programs. We targeted these individuals through peer reviewed publications and presentations at scientific meetings. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Gabriela Swamy, Ph.D. student, entire reporting period, has tested these novel technologies and been trained in food engineering principles and novel food processing technologies. The graduate student was able to increase her professional development activities and develop the book chapter and research articles. How have the results been disseminated to communities of interest?Commercial Food Processors. We have communicated with key commercial processors during the 2019 IFT Conference and are currently exploring collaborative research activities with them. What do you plan to do during the next reporting period to accomplish the goals?Goal 1: Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation We plan to investigate the effect high voltage atmospheric cold plasma using various combination of gases such as N-Ar and N-He on E. coli K-12 in orange juice. Objective 1.1 Exploring high voltage atmospheric plasma (HVAP) and cold temperature plasma (CTP) systems for the treatment of fruit juices Objective 1.2 Microbiological evaluation of the juices processed with plasma Objective 1.3 Assess the physical and chemical properties of the juice post treatment Goal 2: Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice We will compile learning outcomes from food engineering course syllabi currently used in various participating stations and develop generic learning outcomes.
Impacts
What was accomplished under these goals?
Goal 1: Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation (100% Accomplished) The effect of high voltage atmospheric cold plasma on E. coli K-12 in apple juice was studied. The process parameters were voltage (50, 75, and 100 W) and process time (3, 5 min). O-Ar and H-Ar combination gases were used to create the plasma. Two different treatments were applied: direct and indirect. A maximum of 2.8 and 3.1 log reduction in viable E. coli cells was achieved at 100 W for 5 mins using H-Ar and O-Ar, respectively. Oxygen can create long lasting species of plasma and hence is more effective than H-Ar gas. There were no significant differences between direct and indirect processing techniques when both the gases were used. Color changes were observed in O-Ar. There were no changes in pH, color (only H-Ar), cloud value, non-enzymatic browning index, and viscosity. Argon proved a great starter gas for plasma, however both oxygen and hydrogen were less efficient when compared to nitrogen. Goal 2: Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice (70% Accomplished) In collaboration with other stations (UW-Madison, University of Minnesota, Michigan State University, and Cornell University) we have collected syllabi from food engineering courses and placed them in google docs so that we can develop standardized learning outcomes and exchange of ideas among various stations participating in this multistate Hatch project. We are in the process of compiling learning outcomes from these syllabi and developing generic learning outcomes.
Publications
- Type:
Book Chapters
Status:
Under Review
Year Published:
2019
Citation:
Muthukumarappan. K., Janaswamy, S. 2019. Impact of cold plasma processing on the physical and physico-chemical properties of beverages. In: Physical Properties of Foods, Ed. Muthukumarappan. K. Pan Stanford Publishing, Singapore
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Progress 10/01/17 to 09/30/18
Outputs
Target Audience:Personnel involved in food processing industry-- Specifically we are targeting professionals who work for the food processing industry. These professionals are most likely to benefit from knowledge generated by this project. These personnel were targeted through email communications and conference presentations. Research community-- Specifically we are targeting scientists working in novel and non-thermal processing research. An understanding of our research results will help them develop hypotheses that will advance their own research programs. We targeted these individuals through peer reviewed publications and presentations at scientific meetings. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Gabriela Swamy, Ph.D. student, entire reporting period, has tested these novel technologies and been trained in terms of food engineering principles and novel food processing technologies. The graduate student was able to increase her professional development activities and develop the book chapter. How have the results been disseminated to communities of interest?Commercial Food Processors. We have communicated with few key commercial processors during the 2018 IFT Conference and currently exploring collaborative research activities with them. What do you plan to do during the next reporting period to accomplish the goals?Goal 1: Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation We plan to investigate the effect high voltage atmospheric cold plasma using various combination of gases such as O-Ar and H-Ar on E. coli K-12 in apple juice. Objective 1.1 Exploring high voltage atmospheric plasma (HVAP) and cold temperature plasma (CTP) systems for the treatment of fruit juices Objective 1.2 Microbiological evaluation of the juices processed with plasma Objective 1.3 Assess the physical and chemical properties of the juice post treatment Goal 2: Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice We will compile learning outcomes from food engineering course syllabi currently used in various participating stations and develop a generic learning outcomes.
Impacts
What was accomplished under these goals?
Goal 1: Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation (100% Accomplished) The effect of high voltage atmospheric cold plasma on E. coli K-12 in orange juice was studied. The process parameters were voltage (50, 75 and 100 W) and process time (3, 5 min). O-Ar and H-Ar combination gases were used to create the plasma. Two different treatments were applied: direct and indirect. A maximum of 3.5 and 3.7 log reduction in viable E. coli cells was achieved at 100 W for 5 mins H-Ar and O-Ar, respectively. Oxygen can create long lasting species of plasma and hence is more effective than H-Ar gas. There was no significant difference between direct and indirect processing techniques when both the gases were used. Color changes were observed in O-Ar. There were no changes in pH, color, cloud value, non-enzymatic browning index and viscosity. An 11mg/100ml and 3mg/100ml reduction in ascorbic acid was observed in O-Ar and H-Ar, respectively, at a 5 min treatment. Argon proved a great starter gas for plasma, however both oxygen and hydrogen were less efficient when compared to nitrogen. Goal 2: Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice (70% Accomplished) In collaboration with other stations (UW-Madison, University of Minnesota, Michigan State University, and Cornell University) we have collected syllabus of food engineering courses and placed them in google docs so that we can develop standardized learning outcomes and exchange of ideas among various stations participating in this multistate Hatch project. We are in the process of compiling learning outcomes from these syllabuses and develop a generic learning outcomes.
Publications
- Type:
Book Chapters
Status:
Under Review
Year Published:
2019
Citation:
Muthukumarappan. K., and Janaswamy, S. 2019. Impact of cold plasma processing on the physical and physico-chemical properties of beverages. In: Physical Properties of Foods, Ed. Muthukumarappan. K. Pan Stanford Publishing, Singapore
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Progress 10/01/16 to 09/30/17
Outputs
Target Audience:Personnel involved in food processing industry-- Specifically we are targeting professionals who work for food processing industry. These professionals are most likely to benefit from knowledge generated by this project. These personnel were targeted through email communications and conference presentations. Research community-- Specifically we are targeting scientists working in novel and nonthermal processing research. An understanding of our research results will help them develop hypotheses that will advance their own research programs. We targeted these individuals through peer reviewed publications and presentations at scientific meetings. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Gabriela Swamy, Ph.D. student, entire reporting period, has tested these novel technologies and beentrained in terms of food engineering principles and novel food processing technologies. The graduate student was able to collect the data and presented the project result in the international conferences and was able to increase her professional development activities. How have the results been disseminated to communities of interest?Research community.We have presented the results at the CoFE conference in late 2016 in poster format. In 2017 at an international conference in India part of the results from this study was disseminated during the invited keynote address by the project director. Commercial Food Processors.We have communicated with few key commercial processors during the 2016 and 2017 Conferences and currently exploring collaborative research activities with them. What do you plan to do during the next reporting period to accomplish the goals?Goal 1:Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation Publish the plasma processing results in reputed Food Science journals. We plan to investigate the effect high voltage atmospheric cold plasma using various combination of gases such as O-Ar and H-Ar combinations on E-coli K-12 in orange juice. Goal 2:Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice We will compile learning outcomes from food engineering course syllabuses currently used in various participating stations and develop a generic learning outcomes.
Impacts
What was accomplished under these goals?
Goal 1: Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation Under this goal, a specific project explored in my laboratory was to apply plasma technology to enhance the shelf life of fruit juices. Traditional thermal techniques are the gold standard protocols to extend the shelf life of fruit juices. However, this may cause losses in nutritional, physicochemical, rheological, and sensorial parameters. To reduce the thermal effect on fruit juice processing, non-thermal technologies have been investigated as an alternative or as a complementary process to conventional thermal treatments. In this context, plasma processing is an emerging technology that offers many potential applications. Recently, it has emerged as a powerful tool for decontamination of foodstuffs and food packaging materials. Plasma can effectively inactivate bacteria, fungi, spores and viruses. However, it has not been tested for liquid foods. Although atmospheric cold plasma is well known for non-thermal inactivation of microorganisms on surfaces, few studies examine its application to liquid food within a package. The effect of high voltage atmospheric cold plasma using nitrogen gas on E-coli K-12 in orange juice was studied. The process parameters were voltage (50, 75 and 100 W) and process time (3 and 5 min). Nitrogen gas was used to create the plasma as it the considered one of the safest gases to be used in food processing applications. Two different treatments were applied: direct and indirect. A maximum of 3.7 log reduction was achieved at 100 W for 5 mins. There was no significant difference between direct and indirect processing techniques when nitrogen gas was used. There were no changes in pH, color, cloud value, non-enzymatic browning index and viscosity. A 1mg/100ml reduction in ascorbic acid was observed between the chosen processing times. Overall, nitrogen plasma can satisfactorily increase the safety of orange juice. Goal 2: Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice In collaboration with other stations (UW-Madison, University of Minnesota, Michigan State University, and Cornell University) we have collected syllabus of food engineering courses and placed them in the google docs so that we can develop standardized learning outcomes and exchange of ideas among various stations participating in this multistate Hatch project. We are in the process of compiling learning outcomes from these syllabuses and develop a generic learning outcomes.
Publications
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Muthukumarappan, K. 2017. Food and Bioprocess Engineering: Challenges and Opportunities. Invited Keynote Speaker at the 2017 Bioenergy Workshop, The Department of Postharvest Process & Food Engineering, College of Technology, G B Pant Univ of Agril & Tech, Feb 7-8, 2017, Pantnagar, India.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:Personnel involved in food processing industry-- Specifically we are targeting professionals who work for food processing industry. These professionals are most likely to benefit from knowledge generated by this project. These personnel were targeted through email communications and conference presentations. Research community-- Specifically we are targeting scientists working in novel and nonthermal processing research. An understanding of our research results will help them develop hypotheses that will advance their own research programs. We targeted these individuals through peer reviewed publications and presentations at scientific meetings. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Gabriela Swamy, Ph.D. student, entire reporting period, has tested these novel technologies and got trained in terms of food engineering principles and novel food processing technologies. The graduate student was able to collect the data and presented the project result in the international conferences and was able to increase her professional development activities. How have the results been disseminated to communities of interest?Research community. We have presented the results at the IFT and CoFE conferences in 2016 in poster format. At the IFT conference, the abstract was selected for American Association of Food Scientists for the Indian Subcontinent Poster Competition Presentations. Commercial Food Processors. We have communicated with few key commercial processors during the IFT 2016 Conference and currently exploring collaborative research activities with them. What do you plan to do during the next reporting period to accomplish the goals?Goal 1: Publish the plasma processing results in reputed Food Science journals. Goal 2: We will compile learning outcomes from food engineering course syllabuses currently used in various participating stations and develop a generic learning outcomes.
Impacts
What was accomplished under these goals?
Goal 1: Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation Under this overall goal, a specific project explored in my laboratory was to apply plasma technology to enhance the shelf life of fruit juices. Traditional thermal techniques are the gold standard protocols to extend the shelf life of fruit juices. However, this may cause losses in nutritional, physicochemical, rheological, and sensorial parameters. To reduce the thermal effect on fruit juice processing, non-thermal technologies have been investigated as an alternative or as a complementary process to conventional thermal treatments. In this context, plasma processing is an emerging technology that offers many potential applications. Recently, it has emerged as a powerful tool for decontamination of foodstuffs and food packaging materials. Plasma can effectively inactivate bacteria, fungi, spores and viruses. However, it has not been tested for liquid foods. The long term aim of this project is to extend the shelf life of fruit juices using plasma technology and the specific goals of the project are: Goal 1.1 Exploring high voltage atmospheric plasma (HVAP) and cold temperature plasma (CTP) systems for the treatment of fruit juices Goal 1.2 Microbiological evaluation of the juices processed with plasma Goal 1.3 Assess the physical and chemical properties of the juice post treatment Goal 1.1: Exploring high voltage atmospheric plasma (HVAP) and cold temperature plasma (CTP) systems for the treatment of fruit juices (100% Complete) Preliminary trials with orange and apple juice were conducted to determine the range of operational parameters that are effective for the treatments. Based on the results, independent variables were chosen, an experimental design was created and experiments were carried out. The product quality and stability in terms of microbial load, pH, degrees Brix, titratable acidity, cloud value, non-enzymatic browning, color and ascorbic acid content were analyzed. The major findings of the research are (1) HVAP with helium has a very mild lethal effect on micro-organisms with little/no reduction in juice properties (2) CTP with O-Ar proved to be a suitable option for juice preservation, but more research into the plasma composition is needed (3) CTP with nitrogen needs to be explored for efficacy at higher power levels. Goal 1.2: Microbiological evaluation of the juices processed with plasma (100% complete) Microbial analysis was carried out for the samples. Low temperature plasma treatments with O-Ar could achieve a 5 log reduction above 75 W, the reason being Ar could initiate the reduction process while O had a longer lasting species. The efficiency of nitrogen plasma increased with power applied. HVAP with helium could attain a maximum of 2.7 log reduction during a 5 min treatment. In short, results showed that CTP treatments were more effective than HVAP. Goal 1.3: Assess the physical and chemical properties of the juice post treatment (100% complete) The pH, degrees Brix, titratable acidity, cloud value, non-enzymatic browning, color and ascorbic acid content were analyzed. The loss of color is a result of oxidative cleavage of chromophores due to the breakdown of conjugated double bonds. The trend has been observed in the O-Ar CTP treatment. Partial freezing of samples during CTP treatment enabled color retention. Color changes have also been observed with increasing power in N and H-Ar and this change has been attributed to the components of fruit juice such as water molecules. No color change has been observed in HVAP treatment with helium. No viscosity changes were observed in ozonation and HVAP. In CTP, the viscosity increased as the power and time increased. Nitrogen plasma showed minimal changes compared to the other plasmas. No significant changes were observed in all three methods for titratable acidity. The pH values ranged between 3.83 and 3.87. The cloud values were around 0.45. The average non-enzymatic browning value was 0.021. CTP could retain the ascorbic acid content as the temperature did not rise beyond 5°C. Ozone oxidizes by direct oxidation with ozone molecules and by free radical intermediates, hence it has a very strong oxidizing effect on ascorbic acid. We anticipate publication of the results by late 2017. The results were also presented in the IFT and CoFE conference in 2016. Goal 2: Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice In collaboration with other stations UW-Madison, University of Minnesota, Michigan State University, and Cornell University we have collected syllabus of food engineering course and placed them in the google docs so that we can develop a standardized learning outcomes and exchange of ideas among various stations participating in this multistate Hatch project. We are in the process of compiling learning outcomes from these syllabuses and develop a generic learning outcomes.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2016
Citation:
G.J. Swamy, K. Muthukumarappan. 2016. Impact of non-thermal plasma on microbial inactivation and quality of fruit juices. Presented at the CoFE 16 Meeting, September 11-14, Columbus, OH.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2016
Citation:
G.J. Swamy, K. Muthukumarappan. 2016. Effect of Ozonation and Cold Plasma Treatment on the Quality and Stability of Orange Juice. Presented at the IFT 16 Annual Meeting, July 16-19, Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2016
Citation:
G.J. Swamy, K. Muthukumarappan. 2016. Quality and Stability of Apple Juice treated with Cold plasma and Ozone. Presented at the IFT 16 Annual Meeting, July 16-19, Chicago, IL.
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