Source: OHIO STATE 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.
1008552
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
NC-_old1023
Project Start Date
Oct 15, 2015
Project End Date
Sep 30, 2020
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
OHIO STATE UNIVERSITY
1680 MADISON AVENUE
WOOSTER,OH 44691
Performing Department
Food, Agric and Biological Engineering
Non Technical Summary
The food industry is undergoing many changes, with the need for improved quality while assuring safety and maintaining economic viability. Our research will enable tomorrow's food supply to be of far higher quality while assuring safety. This will be conducted by developing improved technologies which will impact tomorrow's food supply. This will include developing new technologies such as ohmic heating, high pressure processing, encapsulation of bioactive compounds, and improving the efficiency of freezing processes.
Animal Health Component
33%
Research Effort Categories
Basic
34%
Applied
33%
Developmental
33%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
50150102020100%
Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
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. Properties will be determined using specialized experimental techniques, including electrical conductivity, compressibility, density, differential scanning calorimetry (DSC), thermal conductivity probes and diffusivity measurement setups. Electrical conductivity will be determined using a specialized experimental setup described by Sarang et al. (2008). Compressibility and density will use the methods of Min et al. (2010). A variety of DSC methodologies may be used; we will use the version of Wang and Sastry (1993). Thermal conductivity probe methodology will be as described by Murakami et al. (1996).Objective 2. Technology improvements will involve the use and further improvement of existing facilities at the university. We currently operate two pilot facilities in alternative process technologies -- the ohmic heating pilot plant and the high pressure laboratory. Next geneation technologies may well be a combination of the two. Towards this end, we have a patent applcication for Pressure Ohmic Thermal Sterilization (POTS). We will develop these technologies using either industry contract funding or with federal grants, as opportunities arise.Objective 3. Improved ohmic processing requires modeling involving mass, momentum and energy equations, together with Maxwell's equations for the electric field. For high pressure processing, the energy generation terms will involve adiabatic heating. Freezing models will require considerations of highly variable thermal properties, which can by handled with an enthalpy formulation. Modeling will be conducted using finite element techniques, implemented in the COMSOL environment. For more specialized situations as the response of enzymes to electric fields and pressure, molecular dynamics codes (e.g. GROMACS) will be used as necessary.Education and dissemination will involve delivery of extension programs, and improvement of existing coursework. We will offer workshops to industry and regulators as opportunities arise. Knowledge generated will be incorporated into coursework, as for example, the Advanced Food Engineerinng course currently offered as FABENG 5410, which has incorporated modules from previous projects.References:Min, S., Sastry, S.K., and Balasubramaniam, V.M. 2010. Compressibility and density of selected liquid and solid foods under pressures up to 700 MPa. J. Food Engineering 96(4):568-574.Murakami, E.G., Sweat, V.E., Sastry, S.K., Kolbe, E., Hayakawa, K, and Datta, A. 1996. Recommended design parameters for thermal conductivity probes for nonfrozen food materials. J. Food Engr. 27:109-123.Sarang, S., Sastry, S.K., and Knipe, L. 2008. Electrical conductivity of fruits and meats during ohmic heating. J. Food Engineering. 87:351-356.Wang, W-C, and Sastry, S.K. 1997. Starch gelatinization in ohmic heating. J. Food Engr. 34(3):225-242.

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

Outputs
Target Audience:Food industry, food engineering academic peers, students, international audiences in China, Korea and India. Changes/Problems:The principal difficulty we faced this year was disruption due to the COVID-19 pandemic. This resulted in a lockdown in March 2020, and despite the subsequent reopening, progress has been more difficult than in the past. We have also lost a technical support staff who moved on to other opportunities, and a postdoctoral researcher in microbiology. Finding replacements has been a slow process. Consequently, we expect that some of our objectives will progress slower than normal. What opportunities for training and professional development has the project provided?The activity under this project and through the Society of Food Engineering have resulted in an educational survey sent to industry and academics, that has identified educational needs for engineers in the food industry. We submitted a planning grant to NIFA for continued activity, and plan further activity in this area in the coming year. How have the results been disseminated to communities of interest?Results have been disseminated via publications (including peer-reviewed journal articles) and presentations at professional meetings. In addition, a summary of the results of the educational needs survey has been posted on the Society of Food Engineering website. What do you plan to do during the next reporting period to accomplish the goals?This project terminates September 2020, and any future work will be with the renewed version of the project.

Impacts
What was accomplished under these goals? Our work on the inactivation of sporeforming bacteria under moderate electric fields (MEF) continues. We have shown that it is possible to inactivate Bacillus subtilis at temperatures below 30oC. The rate of inactivation increases with temperature, but significant inactivation is seen even at temperatures well below the typical inactivation temperatures (around 100 C). in addition, we have found that MEF can inctivate (or activate, depending on temperature) enzymes. The exact nature of the effect depends on the enzyme and the matrix. We have developed more than one setup for investigating enzyme inactivation under high agitation and electric fields. Molecular dynamics simulations which show that noticeable changes occur within enzymes within a 1 microsecond time scale. Studies on inactivation of bacteria under combination of Moderate Electric Fields (MEF) and mechanical shear continue. We have developed a specialized setup to enable the application of progressively higher electric fields. An additional phenomenon of interest is the distortion of the electric field under high shear rates, influenced possibly by cavitation and modified fluid motion patterns. Further studies on these effects is under way. In addition, we have investigated the potential for multiple mild processes for packaged foods instead of a single severe kill step. Our data to date has shown that samples processed with multiple mild processes show superior quality over the product's life in comparison to commercial juices. Selected attributes from products subjected to multiple mild processes were superior to those subjected to a single mild pasteurization process.

Publications

  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Kubo, M.T.K., Siguemoto, E.S., Funcia, E.S., Augusto, P. E.D., Curet, S., Boillereaux, L., Sastry, S.K., and Gut, J.A.W. 2020. Non-thermal effects of microwave and ohmic processing of foods: a critical review. Current Opinion in Food Science 35:36-48. https://doi.org/10.1016/j.cofs.2020.01.004
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Kasler, D.R., Pyatkovskyy, T., Yousef, A.E. and Sastry, S.K. 2020. Effect of Moderate Electric Field pretreatment in combination with ozonation on inactivation of Escherichia coli K12 in shell eggs. LWT Food Science and Technology 127:109338. DOI: 10.1016/j.lwt.2020.109338
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Shynkaryk, M.V., Pyatkovskyy, T., Yousef, A.E., and Sastry, S.K. 2020. In-situ monitoring of inactivation of Listeria innocua under high hydrostatic pressure using electrical conductivity measurement. J. Food Engineering. 110087, DOI: 10.1016/j.jfoodeng.2020.110087
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Funcia, E.S., Gut, J.AW., and Sastry, S.K. 2020. Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating. Food and Bioprocess Technology, 13(7): 1206-1214. DOI: 10.1007/s11947-020-02478-x
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Limsangouan, N., Charunuch, C., Sastry, S.K., and Jittanit, W. 2020. The application of high-pressure processing in the tamarind (Tamarindus indica) seed xyloglucan component extraction. LWT Food Science and Technology LWT - Food Science and Technology 134 (2020) 110112, https://doi.org/10.1016/j.lwt.2020.110112.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Durham, E.K., and Sastry, S.K. 2020. Moderate Electric Field Treatment Enhances Enzymatic Hydrolysis of Cellulose at Below-Optimal Temperatures. Enzyme and Microbial Technology 142, 109678, https://doi.org/10.1016/j.enzmictec.2020.109678
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Mok, J.H., Pyatkovskyy, T., Yousef, A.E., and Sastry, S.K. 2020. Synergistic effects of shear stress, moderate electric field, and nisin for the inactivation of Escherichia coli K12 and Listeria innocua in clear apple juice. Food Control 113:107209. DOI: 10.1016/j.foodcont.2020.107209
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Wang, L-H., Pyatkovskyy, T., Yousef, A.E., Zeng, X-A., and Sastry, S.K. 2020. Mechanism of Bacillus subtilis spore inactivation induced by moderate electric fields. Innovative Food Science and Emerging Technologies 62: 102349. DOI:10.1016/j.ifset.2020.102349
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Gavahian, M., and Sastry, S.K. 2020. Ohmic-assisted peeling: Understanding the mechanisms involved, recent findings, and prospective applications in the food industry. Trends in Food Science and Technology, 106:345354. https://doi.org/10.1016/j.tifs.2020.10.027
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2021 Citation: Mok, J.H., Pyatkovskyy, T., Yousef, A.E., and Sastry, S.K. 2021. Effects of combination shear stress, moderate electric field (MEF), and nisin on kinetics and mechanisms of inactivation of Escherichia coli K12 and Listeria innocua in fresh apple-kale blend juice. J. Food Engineering, 292, 11026, https://doi.org/10.1016/j.jfoodeng.2020.110262


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

Outputs
Target Audience:Food industry, regulators, consumers. Students of food engineering Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The Society of Food Engineering, which was created by some of the project's participants, continues its activities, including the organization of the Conference of Food Engineering 2020, in Raleigh, NC, September 13-16, 2020. How have the results been disseminated to communities of interest?The Society has also conducted a survey of industry and academic participants regarding educational needs in food engineering. Results have been provided to participants. Results have also been disseminated via the reported publications and presentations at various professional meetings and international venues. What do you plan to do during the next reporting period to accomplish the goals?Work on enzyme inactivation will continue with a specially designed, newly constructed setup for rapid cooling while applying electric field. Work on sporeforming microorganisms under nonthermal processes are planned. Effects of shear and electric field processing effects on pathogenic bacteria will be continued under a NIFA project. Work on effects of moderate electric fields on spores will be pursued, specifically focusing on the key components of the spore core that interact with electric fields.

Impacts
What was accomplished under these goals? The food industry is continually seeking ways to improve their products while maintaining safety. Thus any methods to process food for safety without damaging quality and nutritional attributes would be of great interest. In this aspect, some of our work focuses on bacterial spore inactivation. Studies on spore inactivation under electric fields (collaboration with BOKU, Austria, and Univ. of Connecticut Health Science Center)showed that the fields interact with key spore components and can result in killing of these bacteria at low temperatures. Thus, it is possible that foods can be made safe to consume at lower temperatures than previously used. With further confirmation and extension to pathogenic sporeformers, this approach could represent a major change in how low acid foods (which support growth of sporeformers) are processed in future. Studies on pressure cycling and electric field effects on spores (collaboration with China Agricultural University) are in progress. This is an alternate way of inactivating spores, and is being further investigated. In addition to safety issues, foods can also spoil due to enzyme activity. We are also seeking to inactivate enzymes with minimal heat, using electric fields. Studies on enzyme inactivation under electric fields is continuing and shows the possibility of inactivation of certain enzymes at lower than normal temperatures. Molecular dynamics simulations suggest that the structure of the enzyme unfolds under exposue the the electric field. In summary, we are addressing both the safety and quality aspects of foods using approaches that hold promise for adoption in future.

Publications

  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Leite, T.S., Sastry, S.K., and Cristianini, M. 2018. Effect of concentration and consistency on the electrical conductivity of carboxymethyl cellulose solutions. Journal of Food Process Engineering. 41(8):e12883.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Simpson, R., Nu�ez, H., Jacques, A., Ramirez, C., Quiroz, N., Moreno, J., and Sastry. S.K. 2018. Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar). J. Food Process Eng. https://doi.org/10.1111/jfpe.12846
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Kasler, D.R., and Sastry, S.K. 2019. Effects of frequency on the electrical conductivity of whole shell-egg components. J. Food Process Engr. 42(4):e13056.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Mok, J.H., Pyatkovskyy, T., Yousef, A.E., and Sastry, S.K. 2019. Combined effect of shear stress and moderate electric field on the inactivation of Escherichia coli K12 in apple juice. Journal of Food Engineering 262:121-130.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Schottroff, F., Pyatkovskyy, T., Reineke, K., Setlow, P., Sastry, S.K., and Jaeger, H. 2019. Mechanisms of enhanced bacterial endospore inactivation during sterilization by ohmic heating. Bioelectrochemistry 130: 107338.
  • Type: Journal Articles Status: Accepted Year Published: 2019 Citation: Zhong, S., Vendrell-Pacheco, M., Heskitt, B., Chitchumroonchokchai, C., Failla, M., Sastry, S.K., Francis, D., Mart�n-Belloso, O., Elez-Martinez, P., and Kopec, R. 2019. The Effect of Novel Processing Technologies on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-based Juices. Journal of Agricultural and Food Chemistry (accepted for publication).
  • Type: Theses/Dissertations Status: Published Year Published: 2019 Citation: Nonthermal Inactivation of Bacteria in Liquids Using a Combination of Mechanical Shear and Moderate Electric Fields
  • Type: Journal Articles Status: Submitted Year Published: 2019 Citation: 190. Mok, J.H., Pyatkovskyy, T., Yousef, A.E., and Sastry, S.K. 2019. Synergistic effects of shear stress, moderate electric field, and nisin for the inactivation of Escherichia coli K12 and Listeria innocua in clear apple juice. Food Control (submitted).
  • Type: Journal Articles Status: Submitted Year Published: 2019 Citation: Wang, L-H., Pyatkovskyy, T., Yousef, A.E., Zeng, X-A., and Sastry, S.K. 2019. Mechanism of Bacillus subtilis spore inactivation induced by moderate electric fields. Innovative Food Science and Emerging Technologies (submitted).
  • Type: Journal Articles Status: Submitted Year Published: 2019 Citation: 189. Kasler, D.R., Pyatkovskyy, T., Yousef, A.E. and Sastry, S.K. 2019. Effect of Moderate Electric Field pretreatment in combination with ozonation on inactivation of Escherichia coli K12 in shell eggs. Journal of Food Science and Nutrition(submitted).


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

Outputs
Target Audience:Food industry, regulators, consumers. Students of food engineering Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The project has provided a networking forum to enable the launch and creation of The Society of Food Engineering, and has held its first Conference of Food Engineering.This is the first time thatfood engineering has its own society and is able to address the needs of engineers working in the food industry. How have the results been disseminated to communities of interest?The Society of Food Engineering has been created, and has held its first Conference of Food Engineering, Minneapolis, MN September 12-14 2018 consisted of several presentations based on this project, as well as many others. Presentations have been made at various professional meetings and international venues. What do you plan to do during the next reporting period to accomplish the goals? Work on enzyme inactivation will continue with a specially designed, newly constructed setup for rapid cooling while applying electric field. Work on sporeforming microorganisms under nonthermal processes are planned Effects of shear and electric field processing effects on pathogenic bacteria will be continued. Work on effects of moderate electric fields on spores will be pursued.

Impacts
What was accomplished under these goals? The mechanism of contamination of produce during vacuum cooling has been elucidated in collaboration with the New York (Cornell-Ithaca) station. A microfluidics platform for leafy vegetable surface contamination studies has been built and is being tested. This work shows clearly how disease-causing bacteria can enter into a vacuum cooling chamber and contaminate fresh produce. This finding will assist designing methods by which bacteria can be prevented from entry into the cooling chamber, and result in safer produce. The outcomewill be of interest to consumers, regulatory agencies and the fresh produce industry, which is seeking solutions to the contamination problem. Molecular dynamics of enzyme behavior under electric fields has been investigated. We have found that enzymes under electric fields undergo changes to their structure when an electric field is applied. We have further found that enzymes tend to behave as if they were at a slightly higher temperature than their immediate surroundings. Enzymes are native to foods, and within fruit and vegetable juices, may cause spoilage if not inactivated. Unfortunately, to do this, the only method hitherto available was heat, which causes some quality deterioration. Electric fields show promise in enabling enzyme inactivation at low temperatures. These results will be useful in producing superior quality products for consumers in future. The Society of Food Engineering has been created, and has held its first Conference of Food Engineering.For the first time, food engineering has its own society and is able to address the needs of engineers working in the food industry. Six journal articles have been published from the research.

Publications

  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Pyatkovskyy, T., Shynkaryk, M.V., Mohamed, H.M., Yousef, A.E. and Sastry S.K. 2018. Effects of combined high pressure (HPP), pulsed electric field (PEF) and sonication treatments on inactivation of Listeria innocua. Journal of Food Engineering 233:49-56
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Samaranayake, C.P. and Sastry, S.K. 2018. In-situ activity of alpha-amylase in the presence of controlled-frequency moderate electric fields. LWT Food Science and Technology 90:448-454.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Gupta, S., and Sastry, S.K. 2018. Ohmic heating assisted lye peeling of pears. J. Food Science 83(5):1292-1298.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Gavahian, M., Chu,Y-H., and Sastry, S.K. 2018. Extraction from food and natural products by moderate electric field: mechanisms, benefits and potential industrial applications. Comprehensive Reviews in Food Science and Food Safety, http://dx.doi.org/10.1111/1541-4337.12362 .
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2018 Citation: Leite, T.S., Sastry, S.K., and Cristianini, M. 2018. Effect of concentration and consistency on the electrical conductivity of carboxymethyl cellulose solutions. Journal of Food Process Engineering. (Accepted for publication).
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Simpson, R., Nu�ez, H., Jacques, A., Ramirez, C., Quiroz, N., Moreno, J., and Sastry. S.K. 2018. Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar). J. Food Process Eng. https://doi.org/10.1111/jfpe.12846


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

Outputs
Target Audience:Students, food industry, and researchers in academia Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?A number of invited presentations at conferences and symposia have given us the opportunity for training interested stakeholders. How have the results been disseminated to communities of interest?Refereed publications and presentations at professional meetings What do you plan to do during the next reporting period to accomplish the goals?Work on produce contamination will continue, with a focus of qualitative verification of an internalization model. Work on enzyme inactivation will continue with a specially designed, newly constructed setup for rapid cooling while applying electric fields. Work on sporeforming microorganisms under nonthermal processes are planned. Effects of shear and electric field processing are under way and will be continued.

Impacts
What was accomplished under these goals? Electric fields were found to affect in-situ as well as residual enzyme activity. Effects depended on field strength and temperature. Effect of vacuum cooling on internalization of microorganisms into leafy greens showed that dry cultures in chamber inlets resulted in greater contamination potential. Models were developed for enzyme molecular dynamics under electric fields. Impact of thermo-sonication on the extraction of anthocyanin pigments from black carrot pomace was investigated. A isobaric cooling method was developed for crystallization of model fat system. High pressure treatments affected the crystal morphology, crystal size distribution, polymorphic properties, and nanostructure of the fat crystal network. Process design projects had a focus on application of process models and simulations. The influence of ingredients and composition on the physical properties have been developed. Fundamental parameters impacting the cleaning of food-contact surfaces have been investigated. Research on food freezing and frozen storage has a focus on the freezing process and the quality changes during frozen food storage. Waste streams from food manufacturing operations have focused on waste from CIP operations. Reduction of food wastes has explored application of alternative technologies to monitor food quality during storage and distribution.

Publications

  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Balasubramaniam, V.M. 2017. Engineering Advances in Combined Nonthermal and Thermal Technologies for Inactivation of microorganisms. 2017 IFT-EFFoST International Nonthermal Processing Workshop, May 24-25 Chicago Marriott Southwest at Burr Ridge, IL, USA
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Balasubramaniam, V.M. 2017. High Pressure Processing. Nonthermal Processing Short Course. 2017 IFT-EFFoST International Nonthermal Processing Workshop, May 24-25 Chicago Marriott Southwest at Burr Ridge, IL, USA
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Zulkurnain M., Balasubramaniam V.M., Maleky F. (2017). Mechanism of lipid crystallization under high pressure treatments. American Oil Chemists' Society 108th Annual Meeting
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Zulkurnain. M., Balasubramaniam. V. M., Maleky. F. (2016). Structural and Physical Characteristics of Fats Crystallized Under High Pressure. American Oil Chemists' Society 107th Annual Meeting
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Krishnaswamy, Sangeetha, D.M. Phinney and Dr. Heldman. 2017 Kinetics of volatile generation as a function of the coffee roasting process using selective flow tube ion mass spectrometry. Poster Presentation. Annual Meeting of IFT, Las Vegas, NV. June 26-28.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Fan, M., D.M. Phinney and D.R. Heldman. 2016. The effectiveness of reused and reclaimed cleaning solutions for clean-in-place (CIP) operations. 18th World Congress of Food Science and Technology, Dublin, Ireland. Aug 21-25.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Shreya Kamat, KshirodDash, and VM Balasubramaniam. 2017. Quality Preservation of Pickled Vegetable Products Through Combined Pressure-Thermal Treatment. Abstract 038, 2017 IFT Annual Meeting, Las Vegas, NV. June 25-28
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Phinney, D. M., Feldman, A., & Heldman, D. (2017). Modeling high protein liquid beverage fouling during pilot scale ultra-high temperature (UHT) processing. Food and Bioproducts Processing. https://doi.org/10.1016/j.fbp.2017.08.007
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Phinney, D. M., K. Goode, P.J. Fryer, D.R. Heldman, and S. Bakalis. 2017. Identification of residual nano-scale foulant material on stainless steel using atomic force microscopy after clean in place. J Food Engr. 214:236-244.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Huang, Y. and Dennis R. Heldman. 2017. Design and evaluation of a laboratory-scale system for investigation of fouling during thermal processing operation. Poster Presentation. 3-A Sanitary Standard, Inc. Student Travel Scholarship Award, Minneapolis, MN
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Pyatkovskyy, T., Shynkaryk, M.V., Yousef, A.E., and Sastry, S.K. 2017. Reduction of Escherichia coli O 157:H7 population on baby spinach leaves by liquid sanitizers. Journal of Food Process Engineering 40(3):e12479. https://doi.org/10.1111/jfpe.12479
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Pyatkovskyy, T., Shynkaryk, M.V., Yousef, A.E., and Sastry, S.K. 2017. Fresh produce sanitization by combination of gaseous ozone and liquid sanitizer. Journal of Food Engineering 210:19-26
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Anna Westphal, Kenneth M. Riedl, Jessica L. Cooperstone, Shreya Kamat, � V. M. Balasubramaniam, Steven J. Schwartz, and Volker B�hm. 2017. High Pressure Processing of Broccoli Sprouts - Influence on Bioactivation of Glucosinolates to Isothiocyanates. Journal of Agricultural and Food Chemistry 69(39), 8578-8585
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: E. Agcam, A. Aky?ld?z, and V.M. Balasubramaniam. 2017. Optimization of anthocyanins extraction from black carrot pomace with thermosonication. Food Chemistry. 237, 461-470.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Musfirah Zulkurnain, V.M. Balasubramaniam, and Farnaz Maleky. 2017. Thermal effects on lipids crystallization kinetics under high pressure. Crystal Growth and Design. 17, 4835-4843.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Santosh Dhakal, V.M Balasubramaniam, Jean-Christophe Cocuron, Ana Paula Alonso, Erdal Agcam, Shreya Kamat. 2017. Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices. Food and Bioprocess Technology 10 (11), 1959-1969
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Sergio I. Mart�nez-Monteagudo, Shreya Kamat, Nalini Patel, Gul Konuklar, Nagendra Rangavajla, and V.M. Balasubramaniam. 2017. Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study. J. Food Engineering. 193 4252.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: K.E. Casulli, S. Dhakal, K.P. Sandeep and V.M. Balasubramaniam. 2017. Compression heating of selected polymers during high-pressure processing. J. Food Process Engineering. 40(2): 1-7.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Bing Yan, Sergio I. Martinez-Montegudo, Jessica Cooperstone, Kenneth M. Ridel, Steven J. Schwartz, and V.M. Balasubramaniam. 2017. Impact of Thermal and Pressure-Based Technologies on Carotenoid Retention and Quality Attributes in Tomato Juice. Food and Bioprocess Technology. 10 (5), 808-818.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Phinney, D.M., J.C. Frelka and D.R. Heldman. 2016. Composition-based prediction of temperature-dependent thermophysical food properties: reevaluating component groups and prediction models. J Food Sci. 82(1): 6-15.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Paluri, S., D.R. Heldman and F. Maleky. 2017. Effects of structural attributes and phase ratio on moisture diffusion in crystallized lipids. Crystal Growth Des. DOI: 10.1021/acs.cgd.7b00552.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Shynkaryk, M., Pyatkovskyy, T., and Sastry, S.K. 2017. Diffusion of a sanitizer gas through leaf stomata with volumetric and surface breakdown reactions. Proceedings of the 28th. International Symposium on Transport Phenomena, University of Peradeniya, Sri Lanka,
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2016 Citation: Sastry, S.K. 2016. Ohmic Heating. Invited presentation at the Short Course Focus on Science and Technology in the Improvement of Service of Food And Beverages, Varadero, Cuba, November 8, 2016.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2016 Citation: Sastry, S.K. 2016. High Pressure Processing. Invited presentation at the Short Course Focus on Science and Technology in the Improvement of Service of Food And Beverages, Varadero, Cuba, November 8, 2016
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2016 Citation: Sastry, S.K. 2016. Electric Fields and Bioactive Components in Food. Invited Presentation at the International Seminar on Emerging Technologies on Bioactive Components in Foods, University of Bi� B�o, Chill�n, Chile, November 29, 2016.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2016 Citation: Sastry, S.K. 2016. Emerging Technologies. Invited Presentation at the Industry Seminar on Emerging Technology and Food Innovation, Kasetsart University, Bangkok, Thailand, December 8-9, 2016.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Paluri, S., F. Maleky and D.R. Heldman. 2017. Development of a structure-based model for moisture diffusion in multiphase lipid networks. J Food Eng. 214: 60-68
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2016 Citation: Sastry, S.K. 2016. High Pressure Processing. Invited Presentation at the Industry Seminar on Emerging Technology and Food Innovation, Kasetsart University, Bangkok, Thailand, December 8-9, 2016
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2016 Citation: Sastry, S.K. 2016. PEF Processing. Invited Presentation at the Industry Seminar on Emerging Technology and Food Innovation, Kasetsart University, Bangkok, Thailand, December 8-9, 2016.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2016 Citation: Sastry, S.K. 2016. Ohmic Heating. Invited Presentation at the Industry Seminar on Emerging Technology and Food Innovation, Kasetsart University, Bangkok, Thailand, December 8-9, 2016
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2016 Citation: Sastry, S.K. 2016. Process Validation. Invited Presentation at the Industry Seminar on Emerging Technology and Food Innovation, Kasetsart University, Bangkok, Thailand, December 8-9, 2016.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Samaranayake, C.P., Heskitt, B.F., and Sastry, S.K. 2017. A device for measurement of ocean acidification. Presented at the 5th. International Symposium on Environmental Analytical Chemistry, Ho Chi Minh City, Vietnam, May 16-20.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Sastry, S.K. 2017. Ohmic heating and its advantages for clean labeling. Presented at the 254th. ACS National Meeting, Washington DC, August 20-24
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Shynkaryk, M., Pyatkovskyy, T., and Sastry, S.K. 2017. Diffusion of a sanitizer gas through leaf stomata with volumetric and surface breakdown reactions. Presented at the 28th. International Symposium on Transport Phenomena, University of Peradeniya, Sri Lanka, September 22-24.
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Balasubramaniam, V.M. 2017. Recent developments in high pressure based technologies for clean process technology development. Symposium on Emerging Application of High Pressure processing. 2017 IFT Annual Meeting, Las Vegas, NV. June 25-28
  • Type: Conference Papers and Presentations Status: Submitted Year Published: 2017 Citation: Kshirod Dash, Shreya Kamat, and V M. Balasubramaniam. 2017. Mass Transfer Kinetics and Effective Diffusivity of High Pressure Assisted Osmotic Dehydration of Ginger. Abstract 044, 2017 IFT Annual Meeting, Las Vegas, NV. June 25-28


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

Outputs
Target Audience:Students, food industry, researchers in academia Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Presentation was made at Conference on Food Engineering in Columbus OH, September 12-13, 2016 How have the results been disseminated to communities of interest?Conference of Food Engineering, Columbus, OH, September 12-14, 2016; Presentation to Chilean Food Engineering Organization, May 2016; Presentation to Institute of Thermal Processing Specialists (IFTPS), September 15, 2016; Presentation to CICTA, Havana, Cuba, June 2016; Presentation at Institute of Food Technologists' Annual Meeting, July 17, 2016; Presentation at International Nonthermal Processing Workshop, Beijing, China, October 19-20, 2016; Presentation at Chinese Academy of Agricultural Sciences, Beijing, China, October 21, 2016 What do you plan to do during the next reporting period to accomplish the goals?Presentation at International Seminar on Emerging Technologies, Chillan, Chile, Nov 29, 2016; Presentation at International Seminar, Kasetsart University, Bangkok, Thailand, December 8, 2016; Conference of Food Engineering has resulted in formation of a new professional organization focused on food engineering. Other presentations to professional societies, industry and other stakeholders as needed

Impacts
What was accomplished under these goals? Enzyme activities were found to be affected by electric field strength and frequency during moderate electric field (MEF) treatment. E. coli O157:H7 populations on spinach were significantly decreased by applications of liquid and gas sanitizer combinations. Importance of produce loading, sanitizer concentration and treatment time were documented. Ohmic hydrodistillation was found effective in ethanol concentration. A study on kinetics of furan formation in pineapple juice showed the antagonistic effect of pressure on furan formation. High pressure homogenization yielded shear thinning dairy beverage fluids evidenced by increased viscosities at low shear rates, ten fold greater compared to the control treatment, with increased physical stability. Research on water migration in edible films has continued with diffusion of moisture in lipids studied. The effectiveness of cleaning solutions during CIP operations were investigated in an effort to reduce water requirements. Research on therole ofwater in frozen foods provided insights into the potential for reducing energy requirements for storage of frozen foods. The recovery of value-added by-products from food processing waste streams using membrane technologies was demonstrated, showing control of enzymes by electric fields can have wide application in food and biological processing, since now we use methods other than pure heat to activate or inactivate them. Work on E. coli populations in spinach showed how companies can approach sanitization to ensure fresh produce safety. Conference of Food Engineering has resulted in formation of a new professional organization focused on food engineering.

Publications

  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Pyatkovskyy, T., Shynkaryk, M., Yousef, A., and Sastry, S.K. 2016. Baby spinach sanitation by combination of gaseous ozone and liquid sanitizer. Abstract No. 109 at the Conference of Food Engineering, 2016, Columbus, OH, September 12-14, 2016.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Phinney, D.M., Lliamas E., Fryer, P.J., Heldman, D.R., Bakalis, S. 2016. Detection of Residual Micro-Foulant After Clean-In Place (CIP) Using Atomic Force Microscopy. International Union of Food Science and Technology. August 21-25. Dublin, Ireland.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Fan, M., Phinney, D.M., Heldman, D.R. 2016. The Effectiveness of Reused and Reclaimed Cleaning Solutions for Clean-In-Place (CIP) Operations. International Union of Food Science and Technology. August 21-25. Dublin, Ireland.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Samaranayake, C., de la Torre, J., Durham, E., and Sastry, S.K. 2016. Effects of electric fields on enzymes. Presentation at the ICHIA (Chilean Food Engineering Institute) workshop on Paradigms in Food Processing: Study Cases, Santiago, Chile, May 27, 2016.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Sastry, S.K. 2016. Advanced thermal and nonthermal food safety technologies  academic perspective and future research. Plenary Lecture at the CICTA Conference, Havana, Cuba, June 6-10, 2016
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Sastry, S.K. 2016. Toward improved scientific understanding of volumetric nonthermal (HPP and PEF) processing. Invited presentation at the International Nonthermal Processing Workshop, Beijing, China, October 19-20, 2016.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, V.M. 2016. High Pressure Processing For Extending Shelf Life Foods with Fresh-like Quality Attributes. The first international forum of ultra high pressure technology and application. South China University of Technology, Zhuhai. Jan 17-18th
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, V.M. 2016. High pressure homogenization. The first international forum of ultra high pressure technology and application. South China University of Technology, Zhuhai. Jan 17-18th
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, V.M. 2016. Advanced Food Manufacturing Methods for Food Pasteurization and Sterilization. Thermal Processing of Ready-to-Eat Meat Products Short Course, Nationwide & Ohio Farm Bureau 4-H Center, The Ohio State University, Columbus, OH. April 20-22
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balausbramaniam, V.M. 2016. High pressure based advanced food manufacturing research at The Ohio State University. U.S. Army Natick Solider Research, Development and Engineering Center, NATICK, MA. May 16th.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, V.M. 2016. Nonthermal based advanced food manufacturing research at The Ohio State University. Honorary Symposium for Professor Emeritus Marcus Karel, European Academy of Food Engineering, Samberg Conference Center at MIT, Cambridge, MA. May 16
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, V.M. 2016. Advanced nonthermal food manufacturing engineering research: Opportunities and challenges. Ohio Food Industry Summit, Center for Innovative Food Technology, South Lewis Center, OH March 17.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, V.M. 2016. Application of high pressure based technologies in the food industry: Present status and future prospects. Nonthermal Processing Division Lecture. 2016 Annual Meeting of Institute of Food Technologists, Chicago, IL July 16-19
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, V.M. 2016. High Pressure Homogenization of Beverage Products: Principles and Applications. 2016 Annual Meeting of Institute of Food Technologists, Chicago, IL July 16-19.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, V.M. 2016. Food manufacturing through application of high pressure. 2016 Conference of Food Engineering, Columbus, OH. Sep 12-14
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, VM. 2016. Food Engineering Research: Strength, Weakness, Opportunity and Threat (SWOT) Analysis-Community Perspective. 2016 Conference of Food Engineering, Columbus, OH. Sep 12-14
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, VM. 2016. Food Engineering Research: Opportunities and Challenges  Panel Introduction. 2016 Conference of Food Engineering, Columbus, OH. Sep 12-14
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Santosh Dhakal, VM Balasubramaniam, Ana Paula Alonso, Jean-Christophe Cocuron Erdal Egcam Shreya Kamat. 2016. Formation of Furan in Fruit and Vegetable Juices Subjected to Combined Pressure-Thermal Treatments. Abstract 069. 2016 Annual Meeting of Institute of Food Technologists, Chicago, IL July 16-19.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, V.M. 2016. Application of high pressure for commercial sterilization of low-acid shelf-stable foods. Institute of Thermal Processing Specialists (IFTPS), Columbus, OH. Sep 15-16.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Balasubramaniam, V.M. 2016. High Pressure Homogenization of BeveragesOpportunities and Challenges. 18th World Congress of Food Science and Technology. International Union of Food Science and Technology (IUFOST), Dublin, Ireland. August 21-25th
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Santosh Dhakal, VM Balasubramaniam, Ana Paula Alonso, Jean-Christophe Cocuron Erdal Egcam Shreya Kamat. 2016. Pressure-thermal kinetics of furan formation in selected fruits and vegetable juices. 2016 Conference of Food Engineering, Columbus, OH. Sep 12-14
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Bing Yan, Sergio I. Mart�nez-Monteagudo, Jessica L. Cooperstone, Ken M. Riedl, Steven J. Schwartz, V.M. Balasubramaniam. 2016. Impact of thermal and pressure-based technologies on carotenoid retention and selected quality parameters in tomato juice. 2016 Conference of Food Engineering, Columbus, OH. Sep 12-14
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Musfirah Zulkurnain, VM. (Bala) Balasubramaniam and Farnaz Maleky. 2016. Structural and Physical Characteristics of Fats Crystallized Under High Pressure. 2016 AOCS Meeting. Chicago, IL
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Musfirah Zulkurnain, Farnaz Maleky and V.M. Balasubramaniam. 2016. Mechanical and physical properties of binary fat blends crystalized under high pressure. 2016 Conference of Food Engineering, Columbus, OH. Sep 12-14
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Erica Cramer, Fatemeh Maleky and Dennis R. Heldman. 2016. Effects of Water on Physical Properties of Rice Bran Wax Oleogel. Institute of Food Technologists Annual Meeting. Chicago, IL. July 16-19
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Sravanti Paluri, Dennis R. Heldman, Fatemeh Maleky. 2016. Influence of Cooling Rate on Moisture Diffusion in Structured Lipids. Institute of Food Technologists Annual Meeting. Chicago, IL. July 16-19
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Fan, Mengyuan, Dennis R. Heldman and David M. Phinney. 2016. Design of a Benchtop Clean-in-Place System Using Computational-Fluid-Dynamics. Institute of Food Technologists Annual Meeting. Chicago, IL. July 16-19.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Feldman, Ariella, David M. Phinney and Dennis R. Heldman. 2016. Quantification of Fouling During UHT Processing in a Tubular Heat Exchanger. Institute of Food Technologists Annual Meeting. Chicago, IL. July 16-19.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Huang, Chloe, David M. Phinney and Dennis R. Heldman. 2016. Influence of Food Residues on Electrical Conductivity and Active Alkaline Magnitudes in CIP Cleaning. Institute of Food Technologists Annual Meeting. Chicago, IL. July 16-19
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Fan, Mengyuan, Dennis R. Heldman and David M. Phinney. 2016. Reclamation and Reuse of Waste Streams from Clean-in-Place Operations of Dairy Processing. Institute of Food Technologists Annual Meeting. Chicago, IL. July 16-19.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: John C. Frelka, David M. Phinney, Yael Vodovotz, Macdonald Wick and Dennis R. Heldman. 2016. Influence of Freezing on Water State in Chicken Breast Meat: An NMR Micro-Imaging Analysis. Institute of Food Technologists Annual Meeting. Chicago, IL. July 16-19.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Helen Bunker, Dennis R. Heldman, Farnaz Maleky and David M. Phinney. 2016. Influence of Freezing on Quality Attributes of Low-Moisture Part-Skim Mozzarella. Institute of Food Technologists Annual Meeting. Chicago, IL. July 16-19
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Dennis R. Heldman. and David M. Phinney. 2016. Maintenance of frozen food quality during storage and distribution. Institute of Food Technologists Annual Meeting. Chicago, IL. July 16-19.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Sastry, S.K. 2016. Toward a philosophy and theory of volumetric nonthermal processing. Journal of Food Science 81(6):E1431-E1446.
  • Type: Theses/Dissertations Status: Submitted Year Published: 2015 Citation: Xiaoyi Zhu. 2015. Prediction of Specific Heat Capacity of Food Lipids and Foods. M.S. Thesis. The Ohio State University. Columbus OH
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Samaranayake, C.P., and Sastry, S.K. 2016. Effects of controlled-frequency moderate electric fields on pectin methylesterase and polygalacturonase activities in tomato homogenate. Food Chemistry 199:265-272.
  • Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Gavahian, M., Farahnaky, A., and Sastry, S.K. 2016. Ohmic-assisted hydrodistillation: A novel method for ethanol distillation. Food and Bioproducts Processing (Accepted for publication).
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Samaranayake, C.P., and Sastry, S.K. 2016. Effect of moderate electric fields on inactivation kinetics of pectin methylesterase in tomatoes: the roles of electric field strength and temperature. J. Food Engineering, 198:17-26
  • Type: Journal Articles Status: Accepted Year Published: 2017 Citation: Shynkaryk, M., Pyatkovskyy, T., Yousef, A.E., and Sastry, S.K. 2016. Gaseous ozone treatment of baby spinach within the existing production chain for inactivation of Escherichia coli O157:H7. J. Food Engineering (accepted for publication).
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Gavahian, M., Farahnaky, A., Shavezipur, M., and Sastry, S.K. 2016. Ethanol concentration of fermented broth by ohmic-assisted hydrodistillation. Innovative Food Science and Emerging Technologies 35:45-51.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2016 Citation: Gavahian, M., Farahnaky, A., and Sastry, S.K. 2016. Multiple effect concentration of ethanol by ohmic-assisted hydrodistillation. Food and Bioproducts Processing (in press)
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Pyatkovskyy, T., Shynkaryk, M.V., Yousef, A.E., and Sastry, S.K. 2016. Reduction of Escherichia coli O 157:H7 population on baby spinach leaves by liquid sanitizers. Journal of Food Process Engineering (in press).
  • Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Wongsa-Ngasri, P., and Sastry, S.K. 2016. Tomato peeling by ohmic heating: effect of lye-salt combinations and post-treatments on weight loss, peeling quality and firmness. Innovative Food Science and Emerging Technologies. (Accepted for publication).
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Wongsa-Ngasri, P., and Sastry, S.K. 2016. Tomato peeling by ohmic heating with lye-salt combinations: effects of operational parameters on peeling time and skin diffusivity. J. Food Engineering 18:10-16.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Sergio I. Mart�nez-Monteagudo, Shreya Kamat, Nalini Patel, Gul Konuklar, Nagendra Rangavajla, and V.M. Balasubramaniam. 2017. Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study. J. Food Engineering. 193 4252
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2016 Citation: Musfirah Zulkurnain, Farnaz Maleky, and VM Balasubramaniam. 2016. High Pressure Processing Effects on Lipids Thermophysical Properties and Crystallization Kinetics. Food Engineering Reviews (in press).
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2016 Citation: Musfirah Zulkurnain, Farnaz Maleky, V.M. Balasubramaniam. 2016. High pressure crystallization of binary fat blend: A feasibility study. Innovative Food Science and Emerging Technologies (in press)
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2016 Citation: Santosh Dhakal, M Monica Giusti and VM Balasubramaniam.2016. Effect of high pressure processing on dispersive and aggregative properties of almond milk. Journal of the Science of Food and Agriculture 96(11) 3821-30
  • Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: K.E. Casulli, S. Dhakal, K.P. Sandeep and V.M. Balasubramaniam. 2016. Compression heating of selected polymers during high-pressure processing. J. Food Process Engineering.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Daryaei, Hossein, V.M. Balasubramaniam, Ahmed E. Yousef, J. David Legan, and Abdullatif Tay. 2016. Lethality enhancement of pressure-assisted thermal processing against Bacillus amyloliquefaciens spores in low-acid media using antimicrobial compounds. Food Control.
  • Type: Book Chapters Status: Published Year Published: 2016 Citation: Sergio I Martinez-Monteagudo and V.M. Balasubramaniam. 2016. Fundamentals and Applications of High Pressure Processing Technology. Chapter 1. In High Pressure Processing of Food-Principles, Technology and Application. Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. pp 3-17.
  • Type: Book Chapters Status: Published Year Published: 2116 Citation: Balasubramaniam, V.M., Gustavo V. Barbosa-C�novas, and Huub L.M. Lelieveld. 2016. Industrial Scale High Pressure Processing Equipment. Chapter 3. In High Pressure Processing of Food-Principles, Technology and Application. Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. Pp 39-65.
  • Type: Book Chapters Status: Published Year Published: 2016 Citation: Ayvaz, H.,VM. Balasubramaniam, and Tatiana Koutchma. 2016. High Pressure Effects on Packaging Material. Chapter 5. In High Pressure Processing of Food-Principles, Technology and Application. Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. Pp 73-93
  • Type: Book Chapters Status: Published Year Published: 2016 Citation: Sung Hee Park, Loc Thai Nguyen, Stephen Min, VM. Balasubramaniam, and Sudhir K. Sastry. 2016. In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them. Chapter 6. In High Pressure Processing of Food-Principles, Technology and Application
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. Pp 97-121
  • Type: Book Chapters Status: Published Year Published: 2016 Citation: Hossein Daryaei, Ahmed E. Yousef, and V.M. Balasubramaniam. 2016. Microbiological Aspects of High Pressure Food Processing: Inactivation of Vegetative Microorganisms and Spores. Chapter 14. In High Pressure Processing of Food-Principles, Technology and Application. Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. Pp 271-294.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Fan, M., Phinney, D. M. and Heldman, D. R. 2015. Effectiveness of rinse water during in-place cleaning of stainless steel pipe lines. J. of Food Sci. doi: 10.1111/1750-3841.12914
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Sravanti Paluri, Mohammed Shavezipur, Dennis R. Heldman and Fatemeh Maleky. 2015. Analysis of moisture diffusion mechanisms in structured lipids using magnetic resonance imaging. RSC Adv.. Vol. 5, 76904-76911
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Phinney, David M., John C. Frelka, and Dennis R. Heldman. "Modelling the chemical free neutralization of caustic peeled tomato slurry as a continuously stirred tank." Food and Bioproducts Processing (2016).
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Sastry, S.K. 2016. Research in advanced thermal and nonthermal processing technologies: opportunities and pitfalls. Abstract No. 026-001, Institute of Food Technologists Annual Meeting IFT16, Chicago, IL, July 16-19.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Shynkaryk, M., Mohamed, H., Pyatkovskyy, T., Yousef, A., and Sastry, S.K. 2016. Engineering aspects of fresh produce safety. Abstract No. 102 at the Conference of Food Engineering, 2016, Columbus, OH, September 12-14, 2016
  • Type: Book Chapters Status: Published Year Published: 2016 Citation: Balasubramaniam, V.M., Gustavo V. Barbosa-C�novas, and Huub L.M. Lelieveld. 2016. Preface. In High Pressure Processing of Food-Principles, Technology and Application. Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. Pp v-vii.