Source: PURDUE UNIVERSITY submitted to NRP
ENGINEERING FOR FOOD SAFETY AND QUALITY
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
1008409
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
NC-_old1023
Project Start Date
Oct 1, 2015
Project End Date
Sep 30, 2020
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
PURDUE UNIVERSITY
(N/A)
WEST LAFAYETTE,IN 47907
Performing Department
Food Science
Non Technical Summary
A major focus of this technology will be fundamental and applied studies onPurdue'scoldatmosphericpressure plasma (PCAPP) process. The PCAPP technologyefficiently generates bactericidal molecules (gas plasma) inside a sealed package. Less than 35 W of energy (less than a light bulb) are used to create a plasma field of 8 cm x 8 cm by 10 cm in depth. Using the invented process, packaged samples are immersed in a plasma with minimal heating (< 5 oC) over a 5 minute treatment. The industrial feasibility of this technology is very promising with an estimated per unit cost of approximately $.002 totreat one package per secondofbagged spinach, fresh lettuce, raw sprouts, sliced tomatoes, or sliced cantaloupe. Additionally,the PCAPPtechnology has theability to inactivate chemical contaminants including toxins and pesticides from wastewater. A variety of research projects from fundamental studies on plasma chemistry to studies on commercial products, such as totes of cantaloupe will be performed. Commercialization of this technology will lead to safer food products and longer shelf-life.A second focus of this project will include controlled dynamic radiant frying. Healthy food choices exist for Americans, but most times with a cost and flavor disadvantage. If an alternative frying process could be developed, then Americans could have healthier fried food choices. The potential benefits of this alternative frying process (controlled dynamic radiant frying) would include, lower fat and lower caloric content. The development of this technology could address many of the obesity and nutritional problems associated with fried foods.A third objective is the development of biodegradable nanophotonic sensors for toxic food anlytes and bacteria detection and microfluidic devices for the same purpose. The biodegradable materialsare tuned using nanocomposites.
Animal Health Component
34%
Research Effort Categories
Basic
33%
Applied
34%
Developmental
33%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5013270202040%
5023220202040%
5015010202020%
Knowledge Area
501 - New and Improved Food Processing Technologies; 502 - New and Improved Food Products;

Subject Of Investigation
3220 - Meat-type chicken, live animal; 3270 - Eggs; 5010 - Food;

Field Of Science
2020 - Engineering;
Goals / Objectives
Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice
Project Methods
Objective 1: Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materialsConventional macroscopic and large scale (>1mm) engineering property measurements have provided critical inputs to the mathematical models developed to improve foods. These physical property data have proved vital for improving traditional food processing technologies (e.g. drying, frying, extrusion, microwave heating and thermal processing), and advancing novel technologies such as high hydrostatic pressure and electro-based processing. For the development of the next generation of food products, processes and packaging technologies, a deep knowledge on the properties of food, biological and engineering materials at atomic and molecular levels will be needed. Engineers have recognized that innovations of the 21st century will result from the integration of microscopic phenomena with macroscale behavior. Multiscale properties are critical to the understanding of transport mechanisms occurring in heterogeneous and complex food structures during processing and storage. Recent advances in imaging techniques (e.g. computed micro tomography, magnetic resonance imaging, confocal laser, scanning electron, transmission electron, atomic force microscopy, micro-CT), spectroscopy (e.g. Raman, Fourier Transform, X-ray photoelectron, scanning tunneling, nuclear magnetic resonance), and micro and nanoscale structure characterization techniques (e.g. small angle and wide angle X-scattering) is expected to yield a wealth of knowledge and insight into food, biological and packaging systems. Sophisticated analytical techniques such as inductively coupled plasma - mass spectrometry, atomic absorption spectroscopy and liquid chromatography- mass spectrometry quadrupole time-of-flight (QTOP) are valuable in the quantitative determination of chemical elements in food and packaging materials.Pressure-assisted thermal processing and electro-based technologies are of interest because of their potential to deliver superior quality pasteurized and shelf-stable low-acid foods. Studies will take place to measure electromagnetic properties data of several foods and packaging materials and will be used in developing mathematical models to understand the highly complex nature of these processes and are vital for the development and commercialization of such technologies. Measurement of electromagnetic properties as influenced by food components and process variables will be carried out by Corvalan and Keener.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.Food processing is a complex set of operations beginning with the handling of raw materials at production or harvest sites, and end when consumed by the consumer. Unit operations at manufacturing plants (cleaning, formulation, processing) are used to transform raw materials into value-added foods which are then stored and transported under the conditions required to retain their safety and quality. Food retail and food service supply chain logistics operations also play key role in ensuring microbial safety during handling and distribution of processed food.Scientific and technological developments in engineering, chemistry, biology, and sensory science coupled with societal needs (consumer desire for leading healthy life style, population growth and aging, and rising costs associated with dwindling supply of energy and water) require a new examination of food processing practices with increased emphasis on sustainability. Keener will examine the effect of atmospheric cold plasma on raw produce to reduce pathogens, reduce water consumption, and increase shelf-life. The capabilities of atmospheric cold plasma on kinetics of destruction of various pathogenic and spoilage bacteria, enzymes, quality attributes, and nutrients as a function of different process variables (temperature, pressure, electric field, gas type, among others), composition, pH and water activity will be investigated by Keener. Objective 3: Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health Predictability enables us to ensure safety and improve quality of food processes.Mathematical models provide us with more accurate predictability over a broader range of conditions, and can be useful at all stages from production to final consumption of foods. Models can be for microbiological growth/ destruction, food process, quality, safety and risk. They can provide significant boost to food safety and quality by making available predictive tools that provide information about specific products, processing conditions and/or microorganisms through what-if scenarios. Unavoidable variability and uncertainty in product and processing conditions can be effectively captured in models, allowing related design to be more realistic. Models can significantly speed-up the development of novel, high-quality products and processes. Modeling is also a mechanism to evaluate consequences of unintended microbial or chemical contamination, as well as sabotage. Modeling also enables us to understand the mechanisms that underlie food processes and the tremendous changes in food materials during most processes. Understanding such mechanisms is critical for developing new products and processes, which is often not possible through experiments alone. Food processes can be broken down into transport (of energy, water, other food components) and rate kinetics of physical, chemical and microbiological changes that are dependent on spatial temperature and moisture history inside the food.Corvalan' s and Mishra's proposed work is discussed in terms of three areas: 1) Generic food process models that focus on transport mechanisms and rates where we intend to develop a broad-based framework to understand not just one, but entire classes of food processes; 2) Kinetic models for safety and quality where we primarily develop rate kinetics for microbiological and biochemical changes; and 3) Integrated process and kinetic models applied to individual processes. He will clearly delineate when such detailed modeling framework is warranted, vis-à-vis simple modeling approaches that are more common today. Of course, in comparing the modeling approaches, the predictions will be compared with not just available experimental data but also with new data from collaborations with experimentalists. The work in this section will also yield insight into the transport processes and allow the building of advanced models that include variability of materials, reaction kinetics and multiphysics such as simultaneous heat and mass transfer or combinations with microwave, ultrasound or other processing methods.Objective 4: Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice.The purpose of this objective is to ensure that the learned knowledge is used by stakeholders to advance policies based on science. These stakeholders 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 others. This dissemination effort by Keener, Corvalan and Mishra will include dual-purpose materials: for degree granting higher education as well as for Extension to food industry personnel who are continually in need for such learning materials. The form of dissemination may differ depending on the audience, but the intent is the same: to inform and train people in how to improve food safety and quality.

Progress 10/01/15 to 09/30/20

Outputs
Target Audience:Target audience of our research include: The Food Science community The Cereal Science community Agricultural Science community Food product developers Cereal product developers The education community Food / Cereal industry Bio macromolecule community Imaging community Cereal science equipment manufacturers General scientific community Food safety community Food industry Entrepreneurs Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Over the course of the past year three PhD students have graduated from the Kokini Laboratory and, two MS students from Mishra lab, andone PhD and two MS from Huang Lab, all of whom have continued on in their careers in research. Additionally, we have had six undergraduate students performing research, and the most recent graduate has now entered her master's program at Cornell University. Outside of this, students have been able to attend conferences and compete in a variety of competitions relevant to their respective areas of research. We also trained over 100 industry and regulatory agency professionals in the area of food processing andfood safey, through the extension program of Mishra Lab. How have the results been disseminated to communities of interest?The primary method of disseminating information to the community is through publication in journals. We have also attended conferences such as the Institute of Food Technology, Cereals and Grains, the American Society of Baking, and the Society of Rheology. By going to these conferences, we further share the discoveries made in our laboratory. We have also provided extension publications for the stakholders. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Since the beginning of 2019, the Kokini laboratory has collectively published 27 papers in reputable journals throughout the world, including 11 since the start of 2020. Our research has progressed the field of cereal science by developing a method of site click chemistry to attach quantum dots to antibodies raised against the primary protein components of wheat. This has allowed for the development of novel visualization techniques that have not been linked to rheological data as well. Dough research has also been advanced through our development of LAOS rheology, allowing for a more in-depth characterization of wheat dough in the various parts of mixing, and this technology is also being applied to dairy products such as cheese and yogurt. We have also developed nano particles and nano tubes by generating deeper understanding of electrostatic surface interactions of proteins. This has led to the development of particles that are able to survive in the harsh conditions of the digestive track and deliver curcumin to the lower parts of the digestion track. We have also developed novel films from kaffirin and zein, products that are currently waste streams. These films offer the potential to serve as components of biodegradable plastics for the food industry. Lastly we have developed a number of biosensors through the use of electrospinning. These high surface area mats are decorated with gold nanoparticles which enhance the detection limits of various analytes, such as acrylamide, when using RAMAN spectroscopy. Related to this work is the development of gliadin sensors that do not use the harsh chemicals traditionally associated with detecting these substances. The defining link in all of this work is a strong focus on food chemistry and materials characterizations. As a lab we develop understanding of the physical chemistry of protein, starch, and lipids, and how those interact with one another. In doing this, we offer insight on a variety of different food industry applications, as is seen in the diversity of our research. Corvalan lab: In this reporting period we have continued to advance the mechanistic understanding of the physics of green cleaning methods using environmentally friendly products and procedures to reduce the chemical and water use during cleaning of processing equipment. We have disseminated this work in a collaborative publication: Mishra lab: We have continued to work on the novel food processing systems and development of non-invasive sensor for product monitoring during commercial food manufacturing. We have also developed the pilot scale novel MB CIP system that will reduce the water use in commercial CIP systems. Cold plasma inactivation of spore formers project is also beingn studied for deployment in a commercial manufacturing environment.

Publications

  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Tsai, J.-H., Huang, J.-Y., Wilson, D.I. 2021. Life cycle assessment of cleaning-in-place operations in egg yolk powder production. Journal of Cleaner Production, 278, 123936.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: 2. Rashid, F., Bao, Y., Ahmed, Z., Huang, J.-Y. 2020. Effect of high voltage atmospheric cold plasma on extraction of fenugreek galactomannan and its physicochemical properties. Food Research International, 138, 109776. 3. Bao, Y., Reddivari, L., Huang, J.-Y. 2020. Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma. LWT - Food Science and Technology, 133, 109970. 4. Bao, Y., Reddivari, L., Huang, J.-Y. 2020. Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace. Innovative Food Science and Emerging Technologies, 65, 102445. 5. Zhang, B.Y., Xu, S., Villalobos-Santeli, J.A., Huang, J.-Y. 2020. Fouling characterization of camel milk with comparison to bovine milk. Journal of Food Engineering, 285, 110085. 6. Lu, J., Corvalan, C.M., Huang, J.-Y. 2020. Deformation and removal of viscous thin film by submerged jet impingement. AIChE Journal, 66, e16745.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Zhang, B.Y., Tong, Y., Singh, S., Cai, H., Huang, J.-Y. 2019. Assessment of carbon footprint of nano-packaging considering potential food waste reduction due to shelf life extension. Resources, Conservation & Recycling, 149, 322-331.
  • Type: Theses/Dissertations Status: Accepted Year Published: 2020 Citation: 1. Zhang, Y. 2020. Interactions among proteins and carbohydrates under thermal processing conditions and their effects on dairy fouling. Ph.D. dissertation, Department of Food Science, Purdue University. 2. Bao, Y. 2020. Title: Innovative Cold plasma-assisted extraction for bioactive compounds from agricultural byproducts. M.S. thesis, Department of Food Science, Purdue University. 3. Salazar Tijerino, M.B. 2020. Evaluation of the techno-economic and environmental performance of craft beer production: A case study on microbrewery. M.S. thesis, Department of Food Science, Purdue University.
  • Type: Theses/Dissertations Status: Accepted Year Published: 2020 Citation: 1. Cantarero, F. (2020). Development of a non-intrusive continuous sensor for early detection of fouling in commercial manufacturing systems. M.S. thesis, Department of Food Science, Purdue University. 2. Mehta H. (2020). Design of complementary experiments for estimation of temperature-dependent thermal properties. M.S. thesis, Department of Food Science, Purdue University.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: 1. Fernando, C., Mishra, D.K., Ozadali, F., 2020. Development of a non-intrusive continuous sensor (NICS) to estimate thermal conductivity of food products in closed system. Food and Bioproducts Processing, 123, 390-397. 2. Benyathiar, P., Selke, S.E., Harte, B.R., Mishra, D.K., 2020. The effect of irradiation sterlilization on poly(lactic) acid films. Journal of Polymer Degradation and Stability. Journal of Polymers and the Environment, 1-12. 3. Vidyarthi, S., Mishra, D.K., Muramatsu, Y., 2020. Inverse estimation of fluid to particle heat transfer coefficient in aseptuc processing of particulate foods. Biosystems Engineering. Biosystems Engineering 198, 210-222


Progress 10/01/18 to 09/30/19

Outputs
Target Audience: Food engineering and food science scientific community, Indiana stakeholders, food processors, individual entrepreneurs and small-scale businesses. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Knowledge gained through the projects was used in the yearly workshops that are conducted at Purdue University Campus. How have the results been disseminated to communities of interest?Yes, this has been dissemienated through the training and workshops that are regularly conducted. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials.Cold plasma was applied on grape pomace as pretreatment to enhance the performance of conventional solvent extraction methods for bioactive compounds. Grape pomace treated by helium plasma showed higher extraction yields of total phenolic compounds and anthocyanin. The extracts also had higher antioxidant activities. This plasma-assisted extraction technology can be used to valorize the waste/byproducts from grape processing more efficiently with lower environmental impacts. Multi-state project on the innovative solutions to thermal propoerties of food materials. Mylti-state project on the modeling and validation of low moisture food products.

Publications

  • Type: Book Chapters Status: Submitted Year Published: 2019 Citation: Anderson, N., Benyathiar, P., Mishra, D.K., 2019. Aseptic Processing. Food Process Engineering. Springer.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Muramatsu, Y., Dolan, K.D., Mishra, D.K., 2019. Factors influencing estimation of thermal inactivation parameters in low-moisture foods using a test cell. Journal of Food Engineering 262, 100-108.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Samsudin, H., Auras, R., Mishra, D., Dolan, K., Burgess, G., Rubino, M., Selke, S., Soto-Valdez, H., 2018. Migration of antioxidants from polylactic acid films: a parameter estimation approach and an overview of the current mass transfer models. Food Research International 103, 515-528.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Mishra, D.K. 2019. Aseptic design (piping/ valves/ engineering) with respect to regulations and guidance. IFTPS, San Antonio, TX, Feb. 26-28, 2019.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Mishra, D.K. 2018. Utilization of modeling tools for aseptic process optimization. Aseptipak, Dallas, TX.


Progress 10/01/17 to 09/30/18

Outputs
Target Audience: Food engineering and food science scientific community, Indiana stakeholders, food processors, individual entrepreneurs and small-scale businesses. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The project has provided the following workshops: 1. Aseptic Processing and Packaging (3.5 days) - Attended by 72 industry professionals. 2. Food and Drug Administration Training (Total 4 trainings, each 5-day long) - Each training was attended by at least 28 FDA inspectors. 3. Better Process Control School (5-day course) - Attended by 35 industry professional. 4. Validation Workshop (3.5 days) - Attended by 24 industry professionals. How have the results been disseminated to communities of interest?The results have been disseminated by peer review articles in journals and workshop handouts and binders. What do you plan to do during the next reporting period to accomplish the goals?Plans for next reporting period: 1. Collaboration with other multistate stations, especially in the area of cold plasma work and high-pressure processing research. 2. An additional workshop on Inverse Problems that will be attended by international community involved with parameter estimation and inverse problems techniques.

Impacts
What was accomplished under these goals? Mishra with Dolan at Michigan Station: Resulted in NSF STTR Phase I grant $225K with Indiana matching funds $50K. Title: A Device for Rapid Estimation of Temperature Dependent Thermal Properties for Food Processing Systems. • The research of Dr. Huang's Food Process Sustainability lab focuses on: • (a) Fundamental studies in understanding mechanisms of formation and removal of food deposits, aiming to find potential mitigation methods toward reduced fouling in food processing • (b) Physical approaches for cleaning and disinfection in the food processing environment, aiming to develop optimally management of the clean-in-place process to minimize water and chemicals consumption • (c) Applications of an electro-membrane process for biomass valorization, including fractionation of bioactive peptides fish byproducts and removal of acetic acid from corn stover hydrolysate • Dr Corvalan group's research, in collaboration with Dr. Campanella's group, has led to: Fundamental research at thenanoscale Dr.Jozef Kokini group's research is focussed on the manufacturing of nanoparticles and its applications. 1:Advancing the fundamental science and application of technologies to ensure food safety and improve quality of food products 1a. Utilize innovative methods to characterize food materials • Temperature dependent thermal properties measurement device TPCell 1b. Develop new and improved processing technologies • Mishra with Indiana stakeholders • Huang, Mishra and Corvalan for improved CIP with less chemical use and improved sustainability for food production facilities 1c. Develop mathematical models to enhance understanding of, and optimize food processes • Mishra with the advancement in understanding of rapid cooling through mathematical model • Optimization of thermal processes with temperature dependent thermal properties 2:Develop pedagogical methodologies for improved learning of food engineering principles. 2a. 3:Develop outreach programs to disseminate best practices for enhancing food safety and quality to stakeholders. 3a. Workshop on aseptic processing and packaging 3b. Workshop on validation of aseptic processing and packaging

Publications

  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Rouf T. B., Schmidt G., and Kokini J. L. (2018) Zein-Laponite nanocomposites with improved mechanical, thermal and barrier properties. Journal of Materials Science. 53, 7387-7402 https://doi.org/10.1007/s10853-018-2061-6
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Maldonado, L., and Kokini, J. L. (2018). An optimal window for the fabrication of Edible Polyelectrolyte Complex Nanotubes (EPCNs) from bovine serum albumin (BSA) and sodium alginate. Food Hydrocolloids. Vol 77, 336-346
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Maldonado, L., Sadeghi, R., and Kokini, J. L. (2017). Nanoparticulation of bovine serum albumin and poly-d-lysine through complex coacervation and encapsulation of curcumin. Colloids and Surfaces B: Biointerfaces. 159:759-769
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Lu, Jiakai, Diego M. Campana, and Carlos M. Corvalan. "Contraction of surfactant-laden pores." Langmuir 34.15 (2018): 4701-4706.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Hayati Samsudin, Rafael Auras, Dharmendra Mishra, Kirk Dolan, Gary Burgess, Maria Rubino, Susan Selke, Herlinda Soto-Valdez, Migration of antioxidants from polylactic acid films: A parameter estimation approach and an overview of the current mass transfer models, Food Research International, Volume 103, 2018


Progress 10/01/16 to 09/30/17

Outputs
Target Audience:Food engineering and food science scientific community, Indiana stakeholders, food processors, individual entrepreneurs and small-scale businesses. 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? i. Main accomplishments (do not include figures and tables) See "Collaborations" ii. Collaborations (stations/members) Mishra with Dolan at Michigan Station: Resulted in NSF STTR Phase I grant $225K with Indiana matching funds $50K. Title: A Device for Rapid Estimation of Temperature Dependent Thermal Properties for Food Processing Systems. The research of Dr. Huang's Food Process Sustainability lab focuses on: (a) Fundamental studies in understanding mechanisms of formation and removal of food deposits, aiming to find potential mitigation methods toward reduced fouling in food processing (b) Physical approaches for cleaning and disinfection in food processing environment, aiming to develop optimal management of clean-in-place process to minimize water and chemicals consumption (c) Applications of electro-membrane process for biomass valorization, including fractionation of bioactive peptides fish byproducts and removal of acetic acid from corn stover hydrolysate Dr Corvalan group's research, in collaboration with Dr. Campanella's group, has led to:Fundamental research at the nanoscale Objectives: 1: Advancing the fundamental science and application of technologies to ensure food safety and improve quality of food products 1a. Utilize innovative methods to characterize food materials Temperature dependent thermal properties measurement device TPCell 1b. Develop new and improved processing technologies Mishra with Indiana stakeholders Huang, Mishra and Corvalan for improved CIP with less chemical use and improved sustainability for food production facilities 1c. Develop mathematical models to enhance understanding of, and optimize food processes Mishra with the advancement in understanding of rapid cooling through mathematical model Optimization of thermal processes with temperature dependent thermal properties 2: Develop pedagogical methodologies for improved learning of food engineering principles. 2a. 3: Develop outreach programs to disseminate best practices for enhancing food safety and quality to stakeholders. 3a. Workshop on aseptic processing and packaging 3b. Started a new yearly workshop on validation of aseptic processing and packaging

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Mishra D.K. 2017. Use of Process Modeling and Microbiological Validation in Food Manufacturing. Presented at the Kasetsart University invited seminar to Department of Food Science and Technology. Bangkok, Thailand. Nov 6, 2017.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Mishra D.K. 2017. Filing considerations for low acid particulate aseptic products. Aseptipak, Itasca, Illinois, June 20-21 2017.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Mishra D.K. 2017. Importance of a Product Development Course. IFT, Las Vegas, June 25-28 2017.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Mishra, D.K., Dolan, K.D., Beck, J.V., Ozadali, F. 2017. Use of scaled sensitivity coefficient relations for intrinsic verification of numerical codes and parameter estimation for heat conduction. J. Verification, Validation, and Uncertainty Quantification. (2) 031005: 1-7.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Muramatsu, Y., Greiby, I., Mishra, D.K., Dolan, K.D. 2017. Rapid inverse method to measure thermal diffusivity of low-moisture foods. J. Food Sci. 82(2): 420-428.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Spotti, M., Tarhan, O., Schaffter, S., Corvalan, C. and Campanella, O. 2017, Whey Protein Gelation Induced by Enzymatic Hydrolysis and Heat Treatment: Comparison of Creep and Recovery Behavior. Food Hydrocolloids 63: 696-704.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Suwal, S., Ketnawa, S., Liceaga, A.M.*, Huang, J.-Y.* (2017). Electro-membrane fractionation of antioxidant peptides from protein hydrolysates of rainbow trout (Oncorhynchus mykiss) byproducts. Innovative Food Science and Emerging Technologies, 45, 122-131.
  • Type: Journal Articles Status: Under Review Year Published: 2017 Citation: Suwal, S., Li, J., Engelberth, A.S., Huang, J.-Y.* Application of electro-membrane separation for recovery of acetic acid in lignocellulosic bioethanol production. Food and Bioproducts Processing. (under review)
  • Type: Journal Articles Status: Under Review Year Published: 2017 Citation: Suwal, S., Coronel-Aguilera, C.P., Auer, J., Applegate, B., Garner, A.L., Huang, J.-Y.* Mechanism characterization of bacterial inactivation of atmospheric air plasma gas and activated water using bioluminescence technology. Innovative Food Science and Emerging Technologies. (under review)
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Mishra D.K., Dolan K.D., Beck J. V., Ozadali F. 2017. Kinetics of ascorbic acid degradation in aseptic and conventional thermal processing of sweet potato puree. Shelf Life International Meeting (SLIM). Bangkok, Thailand. Nov 1-3, 2017.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Benyathiar P., Selke S., Auras R., Harte B., Mishra D.K. 2017. Effect of irradiation sterilization on polylactic acid film during storage. Shelf Life International Meeting (SLIM). Bangkok, Thailand. Nov 1-3, 2017.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Beck JV., Mishra DK, Dolan KD. 2017. Utilization of Generalized Transient Heat Conduction Solutions in Parameter Estimation. Inverse Problems Symposium (IPS).


Progress 10/01/15 to 09/30/16

Outputs
Target Audience:Food processors in need of kinetic parametrs and thermal parameters to establish processing parameters. Changes/Problems:Dharmendra Mishra joined project on 9/28/2016 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? Dr Corvalan group's research, in collaboration with Dr. Campanella's group, has led to:Fundamental research at the nanoscale leadingto: (a) lower cost, more effective nanosensors for rapid DNA, RNA and protein sequencing [1], (b) novel nano and micro-rheology techniques to ensure high-quality foods for consumers [2], and (c) techniques to ensure physically stable, high-quality micro-emulsions [3]. Applied research leading to new insights on whey proteingelationinduced by hydrolysis and heat treatments toensure high-quality foods for consumers and protect food processors from losses [4, 5].

Publications

  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Cattani, F., Dolan, K., Oliveira, S., Mishra, D., Ferreira, C., Periago, P., Aznar, A., Fernandez, P., Valdramidis, V., (2016). One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes. Food Research International 89, 614-619.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Mishra, D.K., Dolan, K.D., Beck, J.V., Ozadali, F. 2016. A novel instrument for rapid measurement of temperature-dependent thermal properties of conduction-heated food up to 140� C. J. Food Eng. 191, 19-27.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Lu, J., Yu, J. and Corvalan, C.M., 2016. Universal Scaling Law for the Collapse of Viscous Nanopores. Langmuir, 31(31), 8618-8622.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Lu, J., Corvalan, C.M., (2016). Soft food microrheology. Current Opinion in Food Science 9, 112-116.
  • Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Lu, J., Fang, S., Corvalan, C.M., (2016). Coalescence dynamics of viscous conical drops. Physical Review E 93(2), 023111.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Spotti, M.J., Tarhan, �., Schaffter, S., Corvalan, C., Campanella, O.H., (2017). Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior. Food Hydrocolloids 63, 696-704.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Tarhan, O., Spotti, M.J., Schaffter, S., Corvalan, C.M., Campanella, O.H., (2016). Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis. Food Hydrocolloids 61, 211-220.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Samsudin, H., Auras, R., Dolan, K.D., Mishra, D. 2015. Assessing the kinetics of a migration study by estimating a two or three-parameter models. Inverse Problems Symposium, East Lansing.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2016 Citation: Samsudin, H., Auras, R., Dolan, K. D., Mishra, D. 2015. Assessing the kinetics of a migration study by estimating a two or three-parameter models. Inverse Problems Symposium, East Lansing, MI
  • Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Dolan*, K.D., Mishra, D.K., Valdramidis, V. 2016. Predictive modeling under dynamic conditions in food processing environments. European Society for Modelling and Simulation, Ghent, Belgium.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Dolan, K.D., Habtegebriel, H., Valdramidis, V., Mishra, D.K. 2015. Thermal processing and kinetic modeling of inactivation. In: Modeling Food Processing Operations (eds: S. Bakalis, K. Knoerzer, P. J. Fryer), pp. 37-66. Woodhead Publishing Series in Food Science, Cambridge, UK