Source: WASHINGTON 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.
1008636
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
NC-_old1023
Project Start Date
Oct 23, 2015
Project End Date
Sep 30, 2020
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
WASHINGTON STATE UNIVERSITY
240 FRENCH ADMINISTRATION BLDG
PULLMAN,WA 99164-0001
Performing Department
Biological Systems Engineering
Non Technical Summary
Advanced technologies to process foods are overcoming the negatives of conventional thermal methods. Even though significant progress on innovative technologies has been made to research, develop and implement lab and pilot plant size equipment, there is a need to better scale-up what it has been done so far in terms of energy consumption, throughput, variability on the quality of the products, operating costs and price of the final products. This project is revisiting what has been done so far and from the lessons learned, new environmental expectations and new marketing trends, it will facilitate the development of new/sound strategies to optimize current designs. The projects centers on the usage of microwaves and high pressure processing to pasteurize and sterilize foods. Pulsed electric fields and high pressure homogenization systems will be improved for pasteurization. At the same time, better/cheaper packaging materials and containers will be developed to meet the needs of these optimize and revised technologies. By measuring selected engineering properties, the quality of intermediate and final products will be assess after identifying proper bench marks through the partnership between food scientists/engineers, food producers, regulatory agencies, consumers and equipment manufacturers. Develop mathematical models to understand, predict and optimize the quality of foods so obtained will be a relevant part of this project as well as to identify meaningful ways to disseminate knowledge to all possible audiences.
Animal Health Component
30%
Research Effort Categories
Basic
50%
Applied
30%
Developmental
20%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5015010202060%
5025010202020%
4025010202020%
Knowledge Area
501 - New and Improved Food Processing Technologies; 402 - Engineering Systems and Equipment; 502 - New and Improved Food Products;

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
This project will address fundamental aspects to improve/optimize innovative technologies to process foods such as microwaves, high pressure processing, high pressure homogenization and pulsed electric fields. At the same time, packaging materials and strategies will be thoroughly analyzed and perfected. Special attention will be given the way the inactivation kinetics of the microorganisms is modeled. It is current practice to use a first order model for this purpose and this is not correct because of the shoulder and the tail of the semi logarithmic plots "time vs microbial counts" is not taking into account. At the same time the non-uniform treatment of the foods affects their quality, therefore there is a need to identify means to better distribute the stress factors on microorganisms to minimize over processing. It will be essential to revisit current designs to, for example perfect the pulsed electric fields processing chambers, the size and shape of containers to high pressure process bottled products, to warrant stable flow through the orifices in high pressure homogenization. All of these studies will be conducted with the active participation of graduate and undergraduate students, post-docs as well as well- established scientists with very diverse background including, as an example, food engineers, food microbiologists, food chemists.Proper benchmarks for intermediate and final products will be identified and contrasted to those attained by the improved technologies under study. All mathematical models will be tested and validated with real data collected with the new pieces of equipment developed throughout the project.

Progress 10/23/15 to 09/30/20

Outputs
Target Audience: Graduate and Undergraduate Students at Washington State University and many other universities worldwide Plenary, Invited or Volunteered Speaker at a number of professional events worldwide Organization and Speaker at a number of workshops and short courses worldwide Changes/Problems:The pandemic is significantly affecting the development of our research projects as originally planned. We are having some logistic problems and one of them is that a number of international graduate students and postdocs couldn't come due to travel restrictions. What opportunities for training and professional development has the project provided?Five doctoral students supervised by Shyam Sablani:- Ashutos Parhi, Juhi Patel, Saleh Al-Ghamdi, Chandrashekhar Sonar and Sivapratha Sivabalan were trained on these project and 12 PhD students were trained in Tang's laboratory in the same projects. Three of the students received PhD. degrees in 2020. How have the results been disseminated to communities of interest?The results were presented at the technical and project directors meetings, and through peer reviewed publications. Special reports on the performance of newly developed packaging were prepared and shared with polymer companies, food processing companies and the US Army Natick. Tang's group supported technology transfers and global commercialization of MATS and MAPS by working with 915 Labs through WSU Office of Commercialization. Revisions to the commercialization license for MAPs was completed in 2020 that has corrected earlier confusing languages related to the academic freedom of researchers at WSU. Tang's laboratory has collaborated with University of Tasmania and Defense Department both from Australia under a MOU between WSU and those partners. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? In collaboration with polymer companies, we designed and developed multilayered polymeric pouch films with metal-oxide coated polyethylene terephthalate and ethylene vinyl alcohol as barrier layer. We studied the performance of newly developed packaging with microwave assisted thermal sterilization (MATS), convention retort and pressure-assisted thermal sterilization (PATS) processes. Several new polymer pouch films developed were able to stand MATS, PATS and retort processes and maintain their barrier performance. We completed shelf life studies of sterilized food recipes in collaboration with US Army Natick Soldier Center. These studies provided a better understanding of heat and oxygen sensitivity on quality attributes including color, flavor, sensory, vitamin A, Vitamin C and vitamin E. The shelf life of different recipes in high barrier polymeric packaging was similar to observed with aluminum foil packaging. Newly developed high barrier polymeric packaging can provide suitable alternate to foil packaging for shelf stable foods. Some of these packaging is now being used commercially for MATS processed products. US Army is currently evaluating suitability of these packaging for military ration (i.e. ready-to-eat meals). We completed a study that compared the effects of pasteurization processes using a microwave assisted pasteurization system (MAPS) and a high-pressure processing (HPP) unit on quality of green beans and shelf life. The outcomes of the results were published in a in peer-review journal. We continued the research on microbial safety of low moisture foods. In particular, we elucidated the mechanisms related to enhanced thermal tolerance of salmonella and its surrogate in low relative humidity environment, in oil, and different high sugar and protein matrices. The data should assist food companies in developing and validating industrial treatments for pathogen control in low moisture foods. Initiated a research project with WSU School of Medicine (Spokane, WA), for the development of 14 different DASH diet recipes, and produced (using WSU MAPS) over 1,200 packaged DASH meals free from bacterial and viral pathogens with extended shelf life for test trials with patients and individuals with high blood pressure.

Publications

  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Khan, M. I. H, Sablani, S. S., and Karim, M. A. (2020). Application of machine learning-based approach in food drying: opportunities and challenges, Drying Technology https://doi.org/10.1080/07373937.2020.1853152
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Al-Ghamdi, S., Parhi, A., Sonar, C. R., Dolgovskij, M., Rasco, B., Tang, J. and Sablani, S. S. (2020). Designing thinner wall ethylene-vinyl alcohol copolymer and polypropylene-based semi-rigid trays for microwave-assisted thermal sterilization and pasteurization processes, Food Packaging and Shelf Life 26: 100566 https://doi.org/10.1016/j.fpsl.2020.100566
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Yang, R., Guan, J., Sun, S., Sablani, S. S. and Tang, J. (2020). Understanding water activity change in oil with temperature, Current Research in Food Science 3: 158-165 https://doi.org/10.1016/j.crfs.2020.04.001
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Yang, R., Xie, Y., Lombardo, S.P., Tang, J., (2020). Oil protects bacteria from humid heat in thermal processing, Food Control, https://doi.org/10.1016/j.foodcont.2020.107690.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Patel, J., Sonar, C. R., Al-Ghamdi, S., Tang, Z., Yang, T., Tang, J. and Sablani, S. S. (2020). Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta, LWT  Food Science and Technology 136: 110287 https://doi.org/10.1016/j.lwt.2020.110287
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Sonar, C. R., Al-Ghamdi, S., Marti, F., Tang, J. and Sablani, S. S. (2020). Performance evaluation of biobased/biodegradable films for in-package thermal pasteurization, Innovative Food Science and Emerging Technologies 66: 102485 https://doi.org/10.1016/j.ifset.2020.102485
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Montero, M. L., Sablani, S. S., Tang, J., and Ross, C. (2020). Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage, Journal of Food Science 85: 2711-2719
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D. S., Tang, J., Yang, T. and Sablani, S. S. (2020). Stability of vitamin C, color and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology, Journal of Food Science 85: 2843-2851
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Al-Ghamdi, S., Sonar, C. R., Patel, J., Al-Bahr, Z., and Sablani, S. S. (2020). High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: microbial safety, nutrient, quality, and packaging evaluation, Food Control 114: 107233
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Al-Shammari, J., Xu, J., Tang, J., Sablani, S. S., and Zhu, M. J. (2020). Thermal resistance of Salmonella in low moisture high-sugar products, Food Control 114: 107255
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Quintanilla, A., Mencia, A., Powers, J., Rasco, B., Tang, J. and Sablani, S. S. (2020). Developing vacuum-impregnated dehydrofrozen red raspberries with improved mechanical properties, Drying Technology DOI: 10.1080/07373937.2020.1789654
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Inanoglu, S., Barbosa-Canovas, G. V., Patel, J., Zhu, M. J., Sablani, S. S., Liu, F., Tang, Z. W., and Tang, J. (2020). Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans, Journal of Food Engineering 288: 110162
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Kumar, P. K., Rasco, B., Tang, J., and Sablani, S. S. (2020) State/phase transitions, ice crystallization, and quality changes in frozen foods subjected to temperature fluctuations, Food Engineering Reviews DOI: 10.1007/212393-020-09255-8
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Parhi, A., Tang, J., and Sablani, S. S. (2020). Functionality of ultra-high barrier metal oxide-coated polymer films for in-package, thermally sterilized food products, Food Packaging and Shelf-Life 25: 100514 https://doi.org/10.1016/j.fpsl.2020.100514
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Li, X-X., Zhao, J-H., Zhang, Y., Xiao, Sablani, S. S., Qu, T-T. and Tang, X-M. (2020). Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage, Journal of Food Process Engineering 43: e13508
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Kumar, P. K., Joyner, H. S., Tang, J., Rasco, B. and Sablani, S. S. (2020). Kinetics of starch retrogradation in rice (Oryza sativa) subjected to state/phase transitions, Food and Bioprocess Technology 13: 1491-1504
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Zhao, J-H., Liu, L-S., Sablani, S. S., Peng, Y-J., Xiao, H-W., Bai, J. and Guo, H. (2020). Comparison on the thermal transitions of spray-dried and freeze-dried egg white by differential scanning calorimetry, Food and Bioprocess Technology 13: 1329-1343
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Khanum, F., Zahoor, T., Khan, M. I. Ashgar, M., and Sablani, S. S. (2020). Antioxidant, antibacterial and functional-food packaging potential of leaf extract from Pakistani olive cultivars, Pakistan Journal of Agricultural Sciences 57: 735-742
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Sonar, C. R., Parhi, A., Liu, F., Patel, J., Rasco, B., Tang, J. and Sablani, S. S. (2020). Investigating thermal and storage stability of vitamins in pasteurized mashed potatoes packed in barrier packaging films, Food Packaging and Shelf-Life 24: 100486
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Xu, J., Song, J., Tan, J., Villa-Rojas, R., Tang, J. (2020). Dry-inoculation methods for low-moisture foods. Trends in Food Science & Technology 103: 68-77.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Al-Ghamdi, S., Hong, Y-K., Qu, Z. and Sablani, S. S. (2020). State diagram, water sorption isotherm and color stability pumpkin (Cucurbita pepo L.), Journal of Food Engineering Vol 273: Article Number 109820
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Ziyaina, M. Rasco, B. and Sablani, S. S. (2020). Rapid methods of microbial detection in dairy products, Food Control 110: 107008
  • Type: Book Chapters Status: Published Year Published: 2020 Citation: Lentz, R.R., Tang, J., Resurreccion, F.P. 2020. Electromagnetic basis of microwave heating. In Development of Packaging and Products for Use in Microwave Ovens, 2nd Edition. Ed. Erle U., Pesheck, P.S., Lorence, M. Woodhead Publishing, Cambridge, MA, USA, 3-70.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Barnett, S., Sablani, S. S., Tang, J. and Ross, C. (2020). The potential for microwave technology and the ideal profile method to aid in salt reduction, Journal of Food Science 85: 600-610 DOI: 10.1111/1750-3841.15034
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Kumar, P. K., Bhunia, K., Tang, J., Rasco, B. A, Takhar, P. S. and Sablani, S. S. (2020). State/phase transitions induced by ice crystallization and its influence on the mechanical properties of potatoes (Solarium tubersum L.) var. Russet brown (vol 251, ph 45, 2019). Journal of Food Engineering 267: 109617
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Ballom, K.F., Tsai, H.C., Taylor M., Tang, J., Zhu, M.J. (2020). Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage. Food Microbiology https://doi.org/10.1016/j.fm.2019.103376.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Jin, Y., Tang, J., Zhu, M.J. (2020). Water activity influence on the thermal resistance of Salmonella in soy protein powder at elevated temperatures. Food Control https://doi.org/10.1016/j.foodcont.2020.107160
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Xu, J., Shah, D.H., Song, J., Tang, J. (2020). Changes in cellular structure of heat-treated Salmonella in low-moisture environment. J. Applied Microbiology https://doi.org/10.1111/jam.14614
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Xu, J., Yang R., Jin, Y., Barnett, G., Tang, J. (2020). Modeling the temperature-dependent microbial reduction of Enterococcus faecium NRRL B-2354 in radio-frequency pasteurized wheat flour, Food Control (https://doi.org/10.1016/j.foodcont.2019.106778.
  • Type: Book Chapters Status: Published Year Published: 2020 Citation: Syamaladevi, R. M., Schmidt, S. J., Barbosa-Canovas, G., and Sablani, S. S. (2020). Enthalpy relaxation and food stability, In Water Activity in Foods: Fundamentals and Applications, 2nd Edition, Barbosa-Canovas, G., Schmidt, S. J. and Fontana, A. (eds.) Blackwell Publishing and Institute of Food Technologists, Chicago, IL pp. 271-286.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Sonar, C. R., Al-Ghamdi, S., Marti, F., Tang, J. and Sablani, S. S. 2020. Investigating biobased and biodegradable films for in-package thermal pasteurization, Institute of Food Technologists, Chicago, IL, July 12-15
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D. S., Tang, J., Yang, T. and Sablani, S. S. 2020. Stability of Vitamin C, Color, and Garlic Aroma of Microwave-Assisted Thermally Sterilized Garlic Mashed Potatoes in High Barrier Packaging, Institute of Food Technologists, Chicago, IL, July 12-15
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Parhi, A., Sonar C., Zhang C., Tang, J., Rasco, B., Sankaran S. and Sablani, S. S. 2020. Agar gel-based oxygen indicator for detection of defects in metal oxide coated multilayer PET films for in-package thermally sterilized products. ASABE AIM, Omaha, NE, July 12-15.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Al-Ghamdi, S., Sonar, C. R., Patel, J., Albahr, Z., and Sablani, S. S. 2020. Thermal sterilization of low-Acid fruits and vegetables via high pressure-assisted thermal processing: microbial validation, nutrients, quality, and packaging evaluation. Institute for Thermal Processing Specialists (IFTPS). March 03-05.


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

Outputs
Target Audience:Faculty from several universities dealing with food science/technology/engineering topics Graduate students from several universities dealing with food science/technology/engineering topics Equipment Manufacturers from several industries dealing with food science/technology/engineering topics Professionals and practitioners from the food and packaging industry dealing with food science/technology/engineering topics Regulatory agencies representatives dealing with food science/technology/engineering topics Gustavo V. Barbosa-Canovas is the leader of the IFT NPD / EFFoST JOINT NONTHERMAL PROCESSING OF FOOD WORKSHOP COMMITTEE. This Committee is in charge to organize, every year, a workshop in selected countries from around the world working on nonthermal technologies to process foods. Under his leadership a workshop took place at Tecnologico de Monterrey, Mexico. These workshops are targeting the following audiences, faculty, graduate students, undergraduate students, regulatory agencies representatives dealing with food science/technology/engineering topics. Other participants include professionals and practitioners from the food industry as well as food equipment manufacturers. IFT - Institute of Food Technologists NPD - Nonthermal Processing Division FPD - Food Packaging Division EFFoST - European Federation of Food Science and Technology Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Gustavo V. Barbosa-Canovas taught one short course (15 hours) on "Nonthermal Processing of Food", at University of Uruguay Gustavo V. Barbosa-Canovas organized a 2-day Short Course on" Nonthermal Processing of Food" held at the Institute of Food Technologists Annual Meeting and he was one of the instructors where he made three presentations. Juming Tang, Gustavo V. Barbosa-Canovas and Shyam Sablani taught a graduate course "Advanced Physical Properties of Food" at Washington State University. How have the results been disseminated to communities of interest?Juming Tang and his team organized a "Boot-Camp" at Washington State University-Pullman on Microwave Sterilization and Pasteurization. More than 30 people participated in this activity. Shyam Sablani and Juming Tang made presentations to the WSU Food Engineering Club on "Processing of Food by Alternative Technologies". Gustavo V. Barbosa-Cánovas was a plenary speaker at the Institute of Food Technologists Annual Meeting held in New Orleans. His presentation was on "20th Anniversary of the Nonthermal Processing Division". The results were disseminated to communities of interest at the Institute of Food Technologists, International Congress on Engineering and Food, American Society of Agricultural and Biological Engineers, and Conference of Food Engineering. What do you plan to do during the next reporting period to accomplish the goals?Continue processing foods by Microwaves, either sterilizing or pasteurizing them. Analyze microbial growth of specific microorganisms in low moisture foods. Developing packaging materials containing nanoparticles for alternative technologies such as high pressure, microwaves and radiofrequency. Continue working on the sterilization of food by advanced retort processing. Utilize the hurdle technology approach to combine thermal and nonthermal technologies as well as with selected antimicrobials and water activity depressors Continue developing polymer packages for microwave and high pressure assisted thermal processes, newer packaging with reduced thickness and bio-derived polymeric materials.

Impacts
What was accomplished under these goals? The goal of the "Center of Excellence" is to accelerate technology transfer of microwave-based food safety technologies. The Center is leveraging the resources from the government, universities, and the food industry to bridge knowledge gaps and reduce technical and regulatory hurdles for food companies, particularly small and medium sized companies, in adopting novel technologies to produce nutritious, safe, high-quality prepackaged foods and ready-to-eat (RTE) meals, considering the Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA). The members of center with expertise in complementary academic multi-disciplines is working closely with experts from private sectors and regulatory agencies to achieve 10 objectives: Objective1: Conduct engineering studies to optimize engineering design and assist scaling-up of MW pasteurization (MAPS) and sterilization (MATS) systems; Objective2: Develop and validate MAPS processes for selected food products for FDA FSMA compliance and develop protocols for regulatory filing; Objective3: Evaluate, improve and maximize the quality of MAPS and MATS processed food products; Objective 4: Design and develop polymeric packages for MAPS and MATS processed foods; Objective 5: Conduct accelerated storage and sensory studies for MAPS and MATS processed foods; Objective 6: Conduct economic analysis to assess the costs and benefits of adopting MAPS technology by food processing companies; Objective 7: Study energy and water usage in MATS and MAPS operations, evaluate environmental impact; Objective 8: Assist food processing companies to develop food formulations for MAPS and MATS processing, develop and validate processes, and file for FDA and USDA FSIS acceptance; Objective 9: Disseminate knowledge via short-courses, certificate programs, and web based media; Objective 10: Prepare the next generation of leaders trained in food safety technologies and implementation. Gustavo V. Barbosa-Cánovas submitted to the Research and Arts Committee, WSU the renewal of the "Center for Nonthermal Processing of Food". This renewal was approved by the WSU Faculty Senate.

Publications

  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals. Current Opinion in Food Science 23:133-141.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Liu, S., Xu, J., Xie, L., Zhu, M.J., Tang, J. 2018. Dry inoculation methods for non-fat milk powder J. Dairy Science 102:77-86.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Ovissipour, M., Shiroodi, S.G., Rasco, B., Tang, J., Sablani, S.S. 2018. Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure. International Journal of Food Microbiology 276: 10-19.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Jain, D., Tang, J., Liu, L., Tang, Z., Pedrow, P.D. 2018. Computer evaluation of food carrier designs to improve heating uniformity in microwave assisted thermal pasteurization. Innovative Food Science and Emerging Technologies 48:274-286.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Niu, L., Sun, X., Tang, J., Wang, J., Wang, J., Rasco, B.A., Lai, K., Fan, X., Huang, Y. 2018. Combination effects of salts and cold storage on the formation of protein-bound N?-(carboxymethyl) lysine and N?-(carboxyethyl) lysine in in raw and subsequent commercially sterilized ground pork. Food Chemistry 264:455-461.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Taylor, M.H., Tsai, H, Rasco, B., Tang, J., Zhu, M.J. 2018. Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment. Food Control 91:434-439.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Li, Y., Li, F., Tang, J., Zhang, Z., Wang, Y.Y., Koral, T., Yang, J., 2018. Radio frequency tempering uniformity investigation of frozen beef with various shapes and sizes. Innovative Food Science and Emerging Technologies 48:42-55.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Auksornsri, T, Bornhorst, E., R., Tang, J., Tang, Z., Songsermpong, S. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization. LWT- Food Science and Technology 96:551-559.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. Innovative Food Science and Emerging Technologies 45: 98-105.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Yang, J., Tang, J., Wang, Y., Koral, T.L. 2018. Radio-frequency applications for food processing and safety. Annual Review of Food Science and Technology 9: 105-127.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Kumar, P.K., Bhunia, k., Tang, J., Rasco, BA, Takhar, P.S., Sablani, S. 2018. Thermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown, Journal of Food Measurement and Characterization 12 (3): 1572-1580.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Ovissipour, M., Liu, C., Unlu, G., Rasco, B., Tang, J., Sablani, S. 2018. Quality changes in chum salmon (Oncorhynchus keta) caviar (ikura) affected by thermal pasteurization, storage time, and packaging material, Journal of Aquatic Food Product Technology 27 (2), 200-210.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Wang, J., Tang, J., Liu, F., Bohnet, S. 2018. A new chemical marker-model food system for heating pattern determination of microwave- assisted pasteurization processes, Food and Bioprocess Technology 11:1274-1285.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Liu, S., Rojas, R.V., Gray, P., Zhu, M.J., Tang, J., 2018. Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: influence of water activity at high temperatures. Food Microbiology 74:92-99.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenaeus setiferus) during pasteurization. Food and Bioprocess Technology 11(5):1027-1038.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Tadapaneni, R.K., Xu, J., Yang, R., Tang, J. 2018. Improving design of thermal water activity cell to study thermal resistance of Salmonella in low-moisture foods. LWT-Food Science and Technology 92:371-379.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Quintanilla, A., Mencia, A., Powers, J., Rasco, B., Tang, J., Sablani, S.S. 2018. Vacuum impregnation of firming agents in red raspberries, J. Science of Food and Agriculture 88:3706-3714.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Liu, S., Tang, J., Tadapaneni, R., Yang, R., Zhu, MJ. 2018. Exponentially increased thermal resistance of Salmonella and Enterococcus faecium at reduced water activity, Applied and Environmental Microbiology 84(8):e02742-17.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Liu, S., Ozturk, S., Xu, J., Kong, F., Gray, P., Zhu, M.J., Sablani, S. Tang J. 2018. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies. J. Food Engineering 217: 68-74.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Xu, J., Liu, S., Tang, J., Ozturk, S., Kong, F., Shah, D.H. 2018. Application of freeze-dried Enterococcus faecium NRRL B-2354 in radio-frequency pasteurization of wheat flour. LWT-Food Science and Technology 90: 124-131.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Xu, J., Liu, S., Song, J., Tang, J., Zhu, M.J., Gray, P., Villa-Rojas, R. 2018. Dry-inoculation method for thermal inactivation studies in wheat flour using freeze-dried Enterococcus faecium NRRL B-2354. LWT-Food Science and Technology 89: 10-17.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Barragan-Iglesias, J., *Sablani, S. S., Mendez-Laguna, L. L., Rodriguez-Ramirez, J. (2018). Texture analysis of dried papaya (Carica papaya L., cv. Maradol) pretreated with calcium and osmotic dehydration, Drying TechnologyAn International Journal https://doi.org/10.1080/07373937.2018. 1473420
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Parhi, A., Bhunia, K., Rasco, B., tang, J., and Sablani, S. S. (2019). Development of an oxygen sensitive model gel system to detect defects in metal oxide coated multilayer polymeric films, Journal of Food Science 84: 2507-2519
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Zhang, H., Patel, J., Bhunia, K., Al-Ghamdi, S., Sonar, C. R., Ross, C. F., Tang, J. and Sablani, S. S. (2019). Color, vitamin C, ?-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effect of polymeric package gas barrier during storage, Food Packaging and Shelf Life 21: UNSP 100324
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Patel, J., Al-Ghamdi, S., Zhang, H., Queiroz, R., Tang, J., Yang, T., and Sablani, S. S. (2019). Determining shelf life of ready-to-eat macaroni and cheese in high barrier and oxygen scavenger packaging sterilized via microwave-assisted thermal sterilization, Food and Bioprocess Technology 9:1516-1526
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Jin, Y. Q., Tang, J., and Sablani, S. S. (2019). Food component influence on water activity of low-moisture powders at elevated temperatures in connection with pathogen control, LWT-Food Science and Technology 112: UNSP 108257
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Mu�oz, N., Sonar, C. R., Bhunia, K., Tang, J., Barbosa-C�novas, G. V., and Sablani, S. S. (2019) Use of protective culture to control the growth of Listeria monocytogenes and Salmonella Typhimurium in ready-to-eat cook-chill products, Food Control 102:81-86
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Sonar, C. R., Rasco, B., Tang, J., and Sablani, S. S. (2019). Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees, Journal of the Science of Food and Agriculture 99: 5934-5945
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Barnett, S. M., Sablani, S. S., Tang, J., and Ross, C. F. (2019). Utilizing herbs and microwave-assisted thermal sterilization to enhance saltiness perception in a chicken pasta meal, Journal of Food Science 84: 2313-2324
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Sonar, C. R., Paccola, C. S., Al-Ghamdi, S., Rasco, B., Tang, J., and Sablani, S. S. (2019). Stability of color, ?-carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of packaging films, Journal of Food Process Engineering 42(4): e13074
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Pokhrel, P., Oner, M., Tang, J., Toniazzo, T., Sablani, S. S., Boulet, C., Barbosa-Canovas, G. V. (2019). Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments, Innovative Food Science and Emerging Technology 54: 93-102
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Ziyaina, M., Rasco, B., Coffey, T., Unlu, G., and Sablani, S. S. (2019). Colorimetric detection of volatile organic compounds for shelf-life monitoring of milk, Food Control 100:220-226
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Jain, D., Tang, J., Pedrow, P. D., Tang, Z., Sablani, S. S., Hong, Y.-K. (2019). Effect of changes in salt content and food thickness on electromagnetic heat of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity, Food Research International 119:584-595
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Kumar, P. K., Bhunia, K., Tang, J., Rasco, B., Takhar, P. S., and Sablani, S. S. (2019) State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) Var. Russet Brown, Journal of Food Engineering 251:45-56
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Barragan-Iglesias, J., Sablani, S. S., Mendez-Laguna, L. L., Rodriguez-Ramirez, J. (2019). Texture analysis of dried papaya (Carica papaya L., cv. Maradol) pretreated with calcium and osmotic dehydration, Drying Technology 37:906-919
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Al-Ghamdi, S., Rasco, B., Tang, J., Barbosa-C�novas, G. V., and Sablani, S. S. (2019) Role of Package Headspace on Multilayer Films Subjected to High Hydrostatic Pressure, Packaging Technology and Science 32:247-257
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Xu, J., Tang, J., Jin, Y., Song, J., Yang, R., Sablani, S. S., and Zhu, M-J. (2019). High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing, Food Control 98: 520-528
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Rashid, A., Javed, I., Rasco, B., Sablani, S. S., Ayaz, M., Ali, M. A., Abdullah, M., Imran M., Gondal, T. A., Afzal, M. I., Atif, M., Salehi, B., Rodrigues, C. F., Sharifi-Rad, J., and Martins, N. (2019). Measurement of off-flavoring volatile compounds and microbial load as a probable marker for keeping quality of pasteurized milk, Applied Sciences-Basel 9: Article 959 http://dx.doi.org/10.3390/app9050959
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Kak, A., Bajaj, P., Bhunia, K., Nitin, N., and Sablani, S. S. (2019). A fluorescence-based method for estimation of oxygen barrier properties of microsphere, Journal of Food Science 84:532-539
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Ziyaina, M., Rasco, B., Coffey, T., Sablani, S. S. (2019). Correlation of volatile concentrations with microbial counts in whole pasteurized milk under various storage conditions, International Journal of Dairy Technology 72: 36-46


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

Outputs
Target Audience:Faculty from several universities dealing with food science/technology/engineering topics Graduate students from several universities dealing with food science/technology/engineering topics Equipment Manufacturers from several industries dealing with food science/technology/engineering topics Professionals and practitioners from the food industry dealing with food science/technology/engineering topics Regulatory agencies representatives dealing with food science/technology/engineering topics Juming Tang and Gustavo V. Barbosa-Canovas taught a graduate course titled "Advanced Food Processing Technologies" at Washington State University Gustavo V. Barbosa-Canovas is the leader of the IFT NPD / EFFoST JOIN NONTHERMAL PROCESSING OF FOOD WORKSHOP COMMITTEE. This Committee is in charge to organize, every year, a workshop in selected countries from around the world working on nonthermal technologies to process foods. Under his leadership a workshop took place at University of Salerno, Italy These workshops are targeting the following audiences, faculty, graduate students, undergraduate students, regulatory agencies representatives dealing with food science/technology/engineering topics. Other participants include professionals and practitioners from the food industry as well as food equipment manufacturers. IFT - Institute of Food Technologists NPD - Nonthermal Processing Division EFFoST - European Federation of Food Science and Technology Gustavo V. Barbosa-Cánovas was a plenary speaker at the Food and Nutrition Congress held in Montreal, Canada His presentation was on "Novel Approaches to Sterilize Foods". Gustavo V. Barbosa-Cánovas was a plenary speaker at the IFT NPD / EFFoST Workshop and Short Course at University of Salerno, Italy. His presentation was on "Nonthermal Processing of Food" Gustavo V. Barbosa-Cánovas was a plenary speaker at the Food and Nutrition Conference at University of Zagreb, Croatia. His presentation was on "Nonthermal Processing of Food" Gustavo V. Barbosa-Cánovas was a plenary speaker at LatinFood, Puerto Vallarta, Mexico. His presentation was on "Novel Approaches to Sterilize Foods". Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Juming Tang and Gustavo V. Barbosa-Canovas taught a graduate course titled "Advanced Food Processing Technologies" at Washington State University. Gustavo V. Barbosa-Canovas taught one short courses on "Advanced Food Sterilization Technologies", at University of Uruguay How have the results been disseminated to communities of interest?Juming Tang and his team organized a "Boot-Camp" at Washington State University-Pullman on Microwave Sterilization and Pasteurization. More than 30 people participated in this activity. Shyam Sablani, Juming Tang and Gustavo V. Barbosa-Canovas made presentations to the WSU Food Engineering Club on "Processing of Food by Alternative Technologies". Gustavo V. Barbosa-Cánovas was a plenary speaker at the Food and Nutrition Congress held in Montreal, Canada His presentation was on "Novel Approaches to Sterilize Foods". Gustavo V. Barbosa-Cánovas was a plenary speaker at the IFT NPD / EFFoST Workshop and Short Course at University of Salerno, Italy. His presentation was on "Nonthermal Processing of Food" Gustavo V. Barbosa-Cánovas was a plenary speaker at the Food and Nutrition Conference at University of Zagreb, Croatia. His presentation was on "Nonthermal Processing of Food" Gustavo V. Barbosa-Cánovas was a plenary speaker at LatinFood, Puerto Vallarta, Mexico. His presentation was on "Novel Approaches to Sterilize Foods". What do you plan to do during the next reporting period to accomplish the goals?Continue processing foods by Microwaves, either sterilizing or pasteurizing them. Analyze microbial growth of specific microorganisms in low moisture foods. Developing packaging materials containing nanoparticles for Alternative technologies such as high pressure, microwaves and radiofrequency. Continue working on the sterilization of food by advanced retort processing. Utilize the hurdle technology approach to combine thermal and nonthermal technologies as well as with selected antimicrobials and water activity depressors

Impacts
What was accomplished under these goals? The goal of the "Center of Excellence" is to accelerate technology transfer of microwave-based food safety technologies. The Center will leverage the resources from the government, universities, and the food industry to bridge knowledge gaps and reduce technical and regulatory hurdles for food companies, particularly small and medium sized companies, in adopting novel technologies to produce nutritious, safe, high-quality prepackaged foods and ready-to-eat (RTE) meals, considering the Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA). The members of center with expertise in complementary academic multi-disciplines will work closely with experts from private sectors and regulatory agencies to achieve 10 objectives: Objective1: Conduct engineering studies to optimize engineering design and assist scaling-up of MW pasteurization (MAPS) and sterilization (MATS) systems; Objective2: Develop and validate MAPS processes for selected food products for FDA FSMA compliance and develop protocols for regulatory filing; Objective3: Evaluate, improve and maximize the quality of MAPS and MATS processed food products; Objective 4: Design and develop polymeric packages for MAPS and MATS processed foods; Objective 5: Conduct accelerated storage and sensory studies for MAPS and MATS processed foods; Objective 6: Conduct economic analysis to assess the costs and benefits of adopting MAPS technology by food processing companies; Objective 7: Study energy and water usage in MATS and MAPS operations, evaluate environmental impact; Objective 8: Assist food processing companies to develop food formulations for MAPS and MATS processing, develop and validate processes, and file for FDA and USDA FSIS acceptance; Objective 9: Disseminate knowledge via short-courses, certificate programs, and web based media; Objective 10: Prepare the next generation of leaders trained in food safety technologies and implementation. Gustavo V. Barbosa-Cánovas submitted to the Research and Arts Committee, WSU the renewal of the "Center for Nonthermal Processing of Food". This rebewal was pre-approved by this Committee and now goes to the Faculty Senate.

Publications

  • Type: Books Status: Published Year Published: 2018 Citation: Rosenthal, A.; Deliza, R.; Welti-Chanes, J.; Barbosa-Canovas, G.V., (Eds.) Fruit Preservation, SPRINGER 2018
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Tang, J., Hong, Y.K., Inanoglu, S., Liu, F. 2018. Microwave pasteurization for ready-to-eat meals. Current Opinion in Food Science 23:133-141.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Liu, S., Xu, J., Xie, L., Zhu, M.J., Tang, J. 2018. Dry inoculation methods for non-fat milk powder J. Dairy Science 102:77-86.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Ovissipour, M., Shiroodi, S.G., Rasco, B., Tang, J., Sablani, S.S. 2018. Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure. International Journal of Food Microbiology 276: 10-19.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Jain, D., Tang, J., Liu, L., Tang, Z., Pedrow, P.D. 2018. Computer evaluation of food carrier designs to improve heating uniformity in microwave assisted thermal pasteurization. Innovative Food Science and Emerging Technologies 48:274-286.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Niu, L., Sun, X., Tang, J., Wang, J., Wang, J., Rasco, B.A., Lai, K., Fan, X., Huang, Y. 2018. Combination effects of salts and cold storage on the formation of protein-bound N?-(carboxymethyl) lysine and N?-(carboxyethyl) lysine in in raw and subsequent commercially sterilized ground pork. Food Chemistry 264:455-461.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Taylor, M.H., Tsai, H, Rasco, B., Tang, J., Zhu, M.J. 2018. Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment. Food Control 91:434-439.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Li, Y., Li, F., Tang, J., Zhang, Z., Wang, Y.Y., Koral, T., Yang, J., 2018. Radio frequency tempering uniformity investigation of frozen beef with various shapes and sizes. Innovative Food Science and Emerging Technologies 48:42-55.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Auksornsri, T, Bornhorst, E., R., Tang, J., Tang, Z., Songsermpong, S. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization. LWT- Food Science and Technology 96:551-559.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Auksornsri, T., Tang, J., Tang, Z., Lin, H., Songsermpong, S. 2018. Dielectric properties of rice model food systems relevant to microwave sterilization process. Innovative Food Science and Emerging Technologies 45: 98-105.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. 2018. Kinetics of quality changes of shrimp (Litopenaeus setiferus) during pasteurization. Food and Bioprocess Technology 11(5):1027-1038.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Tadapaneni, R.K., Xu, J., Yang, R., Tang, J. 2018. Improving design of thermal water activity cell to study thermal resistance of Salmonella in low-moisture foods. LWT-Food Science and Technology 92:371-379.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Quintanilla, A., Mencia, A., Powers, J., Rasco, B., Tang, J., Sablani, S.S. 2018. Vacuum impregnation of firming agents in red raspberries, J. Science of Food and Agriculture 88:3706-3714.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Liu, S., Rojas, R.V., Gray, P., Zhu, M.J., Tang, J., 2018. Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: influence of water activity at high temperatures. Food Microbiology 74:92-99.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Liu, S., Tang, J., Tadapaneni, R., Yang, R., Zhu, MJ. 2018. Exponentially increased thermal resistance of Salmonella and Enterococcus faecium at reduced water activity, Applied and Environmental Microbiology 84(8):e02742-17.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Liu, S., Ozturk, S., Xu, J., Kong, F., Gray, P., Zhu, M.J., Sablani, S. Tang J. 2018. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies. J. Food Engineering 217: 68-74.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Yang, J., Tang, J., Wang, Y., Koral, T.L. 2018. Radio-frequency applications for food processing and safety. Annual Review of Food Science and Technology 9: 105-127.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Kumar, P.K., Bhunia, k., Tang, J., Rasco, BA, Takhar, P.S., Sablani, S. 2018. Thermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown, Journal of Food Measurement and Characterization 12 (3): 1572-1580.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Ovissipour, M., Liu, C., Unlu, G., Rasco, B., Tang, J., Sablani, S. 2018. Quality changes in chum salmon (Oncorhynchus keta) caviar (ikura) affected by thermal pasteurization, storage time, and packaging material, Journal of Aquatic Food Product Technology 27 (2), 200-210.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Wang, J., Tang, J., Liu, F., Bohnet, S. 2018. A new chemical marker-model food system for heating pattern determination of microwave- assisted pasteurization processes, Food and Bioprocess Technology 11:1274-1285.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Xu, J., Liu, S., Tang, J., Ozturk, S., Kong, F., Shah, D.H. 2018. Application of freeze-dried Enterococcus faecium NRRL B-2354 in radio-frequency pasteurization of wheat flour. LWT-Food Science and Technology 90: 124-131.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Xu, J., Liu, S., Song, J., Tang, J., Zhu, M.J., Gray, P., Villa-Rojas, R. 2018. Dry-inoculation method for thermal inactivation studies in wheat flour using freeze-dried Enterococcus faecium NRRL B-2354. LWT-Food Science and Technology 89: 10-17.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Barragan-Iglesias, J., *Sablani, S. S., Mendez-Laguna, L. L., Rodriguez-Ramirez, J. (2018). Texture analysis of dried papaya (Carica papaya L., cv. Maradol) pretreated with calcium and osmotic dehydration, Drying TechnologyAn International Journal https://doi.org/10.1080/07373937.2018. 1473420


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

Outputs
Target Audience:Faculty from a number of universities dealing with food science/technology/engineering topics Graduate students from a number of universities dealing with food science/technology/engineering topics Equipment Manufacturers from a number of industries dealing with food science/technology/engineering topics Professionals and practitioners from the food industry dealing with food science/technology/engineering topics Regulatory agencies representatives dealing with food science/technology/engineering topics Juming Tang and Gustavo V. Barbosa-Cánovas taught a graduate course titled "Advanced Food Processing Technologies" at Washington State University Gustavo V. Barbosa-Cánovas spent 5 weeks at China Agricultural University delivering 5 lectures on Nonthermal Processing of Food. These lectures were presented to graduate and undergraduate students as well as selected faculty dealing with food science/technology/engineering topics from this university. Gustavo V. Barbosa-Cánovas is the leader of the IFT NPD / EFFoST JOIN NONTHERMAL PROCESSING OF FOOD WORKSHOP COMMITTEE. This Committee is in charge to organize, every year, a workshop in selected countries from around the world working on nonthermal technologies to process foods. Under his leadership, two workshops took place in the US, one at the Institute of Food Safety and Health (IFSH), Chicago, IL and the one at Cornell University, Ithaca, New York. These workshops are targeting the following audiences, faculty, graduate students, undergraduate students, regulatory agencies representatives dealing with food science/technology/engineering topics. Other participants include professionals and practitioners from the food industry as well as food equipment manufacturers. IFT - Institute of Food Technologists NPD - Nonthermal Processing Division EFFoST - European Federation of Food Science and Technology Gustavo V. Barbosa-Cánovas delivered as a Plenary speaker a lecture titled "Validation of Nonthermal Technologies to Process Foods" at the Gazi Pharmaceutical Second Symposium (GPSS) held in Ankara, Turkey in October 2017 Gustavo V. Barbosa-Cánovas delivered as a Plenary Speaker a lecture titled "Advances on Nonthermal Technologies to Process Foods" at the "Validation of Nonthermal Technologies to Process Foods Workshop" held at Cornell University, Ithaca, New York in October 2017 Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Juming Tang and Gustavo V. Barbosa-Cánovas taught a graduate course titled "Advanced Food Processing Technologies" at Washington State University. Gustavo V. Barbosa-Cánovas taught two short courses on "Functional Properties of Food Powders", one at University of Uruguay, and the second one at Tecnológico de Monterrey, Mexico. How have the results been disseminated to communities of interest?Juming Tang and his team organized a "Boot-Camp" at Washington State University-Pullman on Microwave Sterilization and Pasteurization. More than 30 people participated in this activity. Shyam Sablani, Juming Tang and Gustavo V. Barbosa-Cánovas made presentations to the WSU Food Engineering Club on "Processing of Food by Alternative Technologies". What do you plan to do during the next reporting period to accomplish the goals?Continue processing foods by Microwaves, either sterilizing or pasteurizing them. Analyze microbial growth of specific microorganisms in low moisture foods. Developing packaging materials containing nanoparticles for Alternative technologies such as high pressure, microwaves and radiofrequency. Continue working on the sterilization of food by advanced retort processing.

Impacts
What was accomplished under these goals? The goal of the "Center of Excellence" is to accelerate technology transfer of microwave based food safety technologies. The Center will leverage the resources from the government, universities, and the food industry to bridge knowledge gaps and reduce technical and regulatory hurdles for food companies, particularly small and medium sized companies, in adopting novel technologies for the production of nutritious, safe, high-quality prepackaged foods and ready-to-eat (RTE) meals, in light of the Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA). The members of center with expertise in complementary academic multi-disciplines will work closely with experts from private sectors and regulatory agencies to achieve 11 objectives: Objective1: Conduct engineering studies to optimize engineering design and assist scaling-up of MW pasteurization (MAPS) and sterilization (MATS) systems; Objective2: Develop and validate MAPS processes for selected food products for FDA FSMA compliance and develop protocols for regulatory filing; Objective3: Evaluate, improve and maximize the quality of MAPS and MATS processed food products; Objective 4: Design and develop polymeric packages for MAPS and MATS processed foods; Objective 5: Conduct accelerated storage and sensory studies for MAPS and MATS processed foods; Objective 6: Conduct economic analysis to assess the costs and benefits of adopting MAPS technology by food processing companies; Objective 7: Study energy and water usage in MATS and MAPS operations, evaluate environmental impact; Objective 8: Assist food processing companies to develop food formulations for MAPS and MATS processing, develop and validate processes, and file for FDA and USDA FSIS acceptance; Objective 9: Disseminate knowledge via short-courses, certificate programs, and web based media; Objective 10: Prepare the next generation of leaders trained in food safety technologies and implementation.

Publications

  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Pokhrel PR, Berm�dez-Aguirre D, Mart�nez-Flores HE, Garnica-Romo MG, Sablani S, Tang J, Barbosa-C�novas GV.Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics. J Food Sci. 2017 Oct;82(10):2343-2350
  • Type: Books Status: Published Year Published: 2017 Citation: Barbosa-C�novas, G.V., Pastore, G., Cando?an, K., Medina Meza, I.G., Caetano Da Silva Lannes, S., Buckle, K., Yada, R., Rosenthal, A. (Eds.) Global Food Security and Wellness, SPRINGER 2017
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Francisco Jose Barba Orellana, Lilian R.B. Mariutti, Neura Bragagnolo, Adriana Z. Mercadante, Gustavo V. Barbosa-Canovas, Vibeke Orlien, Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing. Trends in Food Science & Technology Volume 67, September 2017, Pages 195-206


Progress 10/23/15 to 09/30/16

Outputs
Target Audience:Military ration producers and Co-Packers, food companies, and food processors. 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? Washington State University signed a licensing agreement with "915 Labs" (a start-up company based in Denver, CO) to commercialize microwave assisted pasteurization technology developed at WSU. Development of a pilot-scale 15 kW 915 MHz single-mode microwave pasteurization system. The system operates in a continuous mode with automated loading and unloading mechanisms, and can process foods in 10-20 oz. pouches and trays (single and multi-compartment). The system is designed to raise product temperature up to 70 - 90º C, depending upon target pathogens and viruses. Heating time varies between 2 and 3 min followed by a similar length of holding time. WSU has also developed three model food systems with pre-cursors for chemical marker M2 formation to study heating patterns and locate cold spots for microwave pasteurization applications. WSU organized a workshop to provide theoretical understanding and hands-on experience related to microwave assisted thermal sterilization and pasteurization technologies for over 60 engineers and practitioners from companies and universities in the US and other countries (i.e., Japan, South Korea, Brazil, Australia, Singapore, and New Zealand). Development of non-invasive measurement method to study oxygen diffusion in food matrices. Study of mechanisms of morphological and gas-barrier property changes in multilayer polymeric films after microwave assisted and pressure-assisted thermal sterilization treatments. Migration of additives from polymeric packaging into foods after microwave-assisted thermal treatment are under examination. The findings may lead to design of improved performance polymer packaging for in-container sterilization. Studies of quality changes kinetics in selected foods during sterilization and pasteurization processes. These changes were evaluated in terms of microstructure, sensory, texture, overall appearance. Development of more mathematical models using COMSOL Multiphysics and SoftCal to evaluate the heat transfer in military rations processed in a very versatile, state-of-the art Allpax pilot plant retort system. Two agitation modes were evaluated, gentle-motion and rocking and compared to still retort processing. The overall heat transfer coefficients were used to develop mathematical models to predict heat transfer in "Chicken Breast in Gravy", "Macaroni and Cheese", "Apple Pie" during the three retort operation modes. Microbial inactivation of selected pathogenic/spoilage microorganisms in selected juice blends by High Pressure Processing, Pulsed Electric Fields and Ultrasound. Multiscale modeling of transport mechanisms and quality changes in frozen foods during freeze-thaw cycles

Publications

  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Kuang, P., Zhang, H., Bajaj, P. R., Yuan, Q., Tang, J., Chen, S., and *Sablani, S. S. 2015. Physicochemical properties and storage stability of lutein microcapsules prepared with maltodextrins and sucrose by spray drying, Journal of Food Science 80: E359-E369
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Dong, T., Yu, X. C., Miao, C., Rasco, B., Garcia-Perez, M., Sablani, S. S., Chen, S. L. 2015. Selective esterification to produce microalgal biodiesel and enrich polyunsaturated fatty acid using zeolite as a catalyst, RSC Advances 5:84894-84900
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Bhunia, K., Zhang, H., Liu, F., Rasco, B., Tang, J., *Sablani, S. S. 2016. Morphological changes in multilayer polymeric films induced after microwave-assisted pasteurization, Innovative Food Science and Emerging Technologies 38: 124-130
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Bhunia, K., *Sablani, S. S., Tang, J., and Rasco, B. 2016. Non-invasive measurements of oxygen diffusion in model foods, Food Research International 89: 161-168
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Al-Faifi, B., Tang, J., Rasco, B., Wang, S., Sablani, S. S. 2016. Computer simulation analyses to improve radio frequency (RF) heating uniformity in dried fruits for insect control, Innovative Food Science and Emerging Technologies 37:125-137
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Al-Qadiri, H. M., Al-Holy, M. A., Shiroodi, S. G., Ovissipour, M., Govindan, B. N., Al-Alami, N., Sablani, S. S. and Rasco, B. 2016. Effect of electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis), International Journal of Food Microbiology 231: 48-53
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Zhang, H., Tang, Z., Rasco, B., Tang, J., and *Sablani, S. S., 2016. Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties, Journal of Food Engineering 183: 65-73
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Tarek, A. R., Rasco, B., and *Sablani, S. S., 2016. Ultraviolet-C light sanitization of English cucumber (cucumis sativs) packaged in polyethylene film, Journal of Food Science 81: E1419-E1430
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Shiroodi, S. G., Nesaei, S., Ovissipour, M., Al-Qadiri, H. M., Rasco, B. and Sablani, S.S. 2016. Biodegradable polymeric films incorporated with nisin: characterization and efficiency against Listeria monocytogenes, Food and Bioprocess Technologies 9: 958-969
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Bornhorst, E., Tang, J. and Sablani, S. S. 2016. Sodium chloride diffusion in low-acid foods during thermal processing and storage, Journal of Food Science 81: E1130-E1140
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Syamaladevi, R. M., Tadapaneni, R., Xu, J., Villa-Rojas, R., Tang, J., Carter, B., Sablani, S. S., Marks, B., 2016. Water activity change at elevated temperatures and thermal resistance of Salmonella in all-purpose wheat flour and peanut butter, Food Research International 61: 163-170
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Syamaladevi, R. M., Tang, J., Villa-Rojas, R., Sablani, S. S., Carter, B., Campbell. G., 2016. Influence of water activity on thermal resistance of microorganisms in low-moisture foods: a review, Comprehensive Reviews in Food Science and Food Safety 15: 352-370
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Zhang, H., Bhunia, K., Kuang, P., Tang, J., Rasco, B., Mattinson, D. S. and *Sablani, S. S., 2016. Effects of oxygen and water vapor transmission rates of polymeric pouches on oxidative changes of microwave-sterilized mashed potato, Food and Bioprocess Technologies 9: 341-351
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Bajaj, P. and Tang, J. and *Sablani, S. S., 2015. Pea protein isolates: Novel wall materials for encapsulating flax seed oil, Food and Bioprocess Technologies 8:2418-2428
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Dong, T., Gao, D., Miao, C., Yu, X., Degan, C., Garcia-Perez, M., Rasco, B., Sablani, S. S., Chen, S. 2015. Two-step microalgal biodiesel production using acidic catalyst generated from pyrolysis-derived bio-char, Energy Conversion and Management 105:1389-1396
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Adhikari, A., Syamaladevi, R. M., Killinger, K., and *Sablani, S. S. 2015. Ultraviolet-C light inactivation of Escherichia O157:H7 and Listeria monocytogenes on organic fruit surfaces, Journal of International Food Microbiology 210:136-142
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Ovissipour, M., Al-Qadiri, H., *Sablani, S. S., Govindan, B. N., and Rasco, B. 2015. Efficacy of acidic and alkaline electrolyzed waters for inactivation Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions, Food Control 53: 117-123
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Tarek, A. E., Rasco, B., and *Sablani, S. S. 2015. Ultraviolet-C light inactivation kinetics of E. coli on bologna beef packaged in plastic film, Food and Bioprocess Technologies 8:1267-1280:
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Al-Qadiri, H., *Sablani, S. S., Ovissipour, M., AL-Alami, N., Govindan, B., and Rasco, B. 2015. Effect of oxygen stress on growth and survival of Clostridium perfrigens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions, Journal of Food Protection 78: 691-697
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Syamaladevi, R. M., Adhikari, A., Lupien, S. L., Dugan, F., Bhunia, K., Dhingra, A., and *Sablani, S. S. 2015. Ultraviolet-C light inactivation of Penicillium expansum on fruit surfaces, Food Control 50:297-303
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Zhang, W., Luan, D., Tang, J., Sablani, S. S., Rasco, B., Lin, H., Liu, F. 2015. Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process, Journal of Food Engineering 149:195-203