Source: SOUTH DAKOTA STATE UNIVERSITY submitted to
ENGINEERING TECHNOLOGIES FOR NOVEL APPLICATIONS IN DAIRY MANUFACTURING
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
Reporting Frequency
Annual
Accession No.
1009703
Grant No.
(N/A)
Project No.
SD00H607-16
Proposal No.
(N/A)
Multistate No.
(N/A)
Program Code
(N/A)
Project Start Date
May 2, 2016
Project End Date
Jul 31, 2020
Grant Year
(N/A)
Project Director
Martinez-Monteagudo, SE, .
Recipient Organization
SOUTH DAKOTA STATE UNIVERSITY
PO BOX 2275A
BROOKINGS,SD 57007
Performing Department
Dairy Science
Non Technical Summary
Dairy products have been a key component of a healthy diet and a source of many nutrients. Dairy manufacturing industry employs advanced processing technologies to deliver a variety of products and ingredients. New trends in consumers' life style have redefined the desired attributes of processed foods they would like to have. Assurance of microbial safety is no longer sufficient;instead modern American consumers are looking for product formulated with healthy ingredients, free of additives, fresh-like characteristics, and natural flavor. However, the design and development of ingredients and products formulated with such characteristics and without compromising the safety of the productis a major challenge from a technological point of view. Most of the desired compounds differ from the product matrix in terms of solubility, melting point, and chemical compatibility. Thus, such compounds must first be converted into a stable phase using additives and high input of mechanical energy.Searching for solutions to address the continuous market changes, engineers and scientists have been evaluating various technological approaches that involve the use of advanced thermal technologies (microwave, radiofrequency and Ohmic heating) and non-thermal technologies (high pressure processing, pulsed electric fields, ultrasound, supercritical fluid technology) to potentially meet rising consumer expectations. Intelligent combinations of different emerging technologies have showed some promises for improving the manufacturing protocols, and enhancing overall quality and nutritional content. Successful applications and niche of opportunities for emerging technologies have been highlighted in the literature. A step forward towards the implementation of emerging technologies in dairy manufacturing is to establish relationships between operating variables and product properties. Thus, desired product properties can be controlled and optimized through operating parameters. The challenge is that the effects of different emerging technologies on milk and its constituents arelargely unknown and specific key components is still incomplete. Such knowledge is essential for development, validation and commercial introduction of novel applications for dairy manufacturing. This research program will focus on systematic studies aimed to understand how emerging technologies and their associated operating parameters impact the properties of milk and its constituents, all with an eye towards industrial applications.
Animal Health Component
0%
Research Effort Categories
Basic
45%
Applied
45%
Developmental
10%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
50134502020100%
Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
3450 - Milk;

Field Of Science
2020 - Engineering;
Goals / Objectives
The overall objective of this research program is to generate scientific understanding of the behavior of dairy systems and their individual components during manufacturing.Specific objectives:To characterize engineering parameters of high pressure homogenization.To investigate the efficacy of combined pressure-temperature on safety and selected quality parameters of dairy beverages.To evaluate the role of pressure on emulsion stability within a wide range of processing conditions.
Project Methods
Objective 1 - A laboratory unit will be used to conduct scientific studies under controlled engineering parameters using reasonable quantities of test samples for various analyses. Influence of flow rate, pressure, and temperature on product quality attributes will be evaluated. A screening study will be performed consisting of a factorial design with three levels of each variable to detect significance of main and interaction effects between variables and levels. Of prime interest are shear intensity of the sample and the temperature rise resulting from pressure drop, which will generate important understanding on the role of pressure drop on food quality, and food safety.Objective 2 - Combinations of pressure and temperature approaching lethal temperature of UHT processing (130-150ºC) will be used to evaluate the microbial efficiency of high-pressure homogenization. During HPH, the temperature of fluid increases instantaneously achieving lethal processing temperatures. This approach only considers pressure as a tool to generate heat. Experiments will involve inoculating a fluid sample with target non-pathogenic pressure-thermal resistant indicator organism at appropriate level (106) and conducting experiments at different pressure-thermal and holding times. The hold times will be evaluated through mean residence time distribution of samples in the hold tube. The holding tube will be varied by changing the design of the high pressure unit. Mathematical models relating microbial inactivation with HPH treatment parameters (pressure, temperature and hold time) will be developed.Objective 3 - An emulsion that mimics dairy beverage will be used to evaluate the effect of high-pressure homogenization on emulsification. A model system will be formulated aiming to represent real systems and therefore the interaction between ingredients can be evaluated. Emulsifiers to be tested are guar gum, xanthan gum and others. In a typical experiment, the fluid food is preheated (or chilled) to certain initial temperature and pressurized and then discharged through a homogenization valve. The product is cooled through a plate heat exchanger. Different combinations of homogenization pressure and product temperature will be evaluated. Inlet temperature will be kept constant for all experiments. For each formulation, an irregular factorial design of three variables (type of emulsifier, concentration and HPH conditions) with different levels will be used. The impact of processing conditions and formulation (ingredient and concentration) will be evaluated using a battery of tests (particle size distribution, viscosity, rheology measurements).

Progress 05/02/16 to 07/31/20

Outputs
Target Audience:In addition to the plans to disseminate research findings to the scientific community, the principal investigator established communication with interested dairy processors. We anticipated that this research and demonstration project would reduce the risks for future investment into novel processing technologies. This research program also provided the opportunity to foster the next generation of dairy industry leaders by exposing graduate students to cutting-edge research. Dairy farmers - We anticipate that this research will develop effective, affordable, and safe technology platforms that would potentially open new markets. Therefore, the application of knowledge generated through this project will provide a competitive advantage to the US dairy industry, helping them to sell more dairy products and ingredients in the global market and generate more profit for dairy farmers. Dairy industry - This project will benefit the dairy industry by providing a viable technology that creates value from dairy products and could increase revenue by expanding product markets. Research community - Research efforts will be shared with the broader scientific community at large through presentations at national and international professional meetings. Peer-reviewed journal articles will be prepared, documenting the advantages and limitations of using emerging technologies as a novel tool for dairy manufacture. Changes/Problems:The PI is leaving SDSU and so the project will end in the summer of 2020. What opportunities for training and professional development has the project provided?Maryam Enteshari, Dairy Science Ph.D. student worked full time on the project and obtained public speaking skills at international conferences. She also drafted manuscripts, and developed skills in analytical chemistry (HPLC, GC), reaction kinetics, interdisciplinary research, and critical thinking. Jae Young Sim, Dairy Science M.S. student worked full time on the project and obtained skills in public speaking, writing manuscripts, process engineering, process design, and critical thinking. How have the results been disseminated to communities of interest?Results have been disseminated through journal articles, book chapters, and presentations. Don Grindstaff, from Nucricepts Inc., toured PI's research laboratory and we held discussions on diverse research topics. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Goal 1: To characterize engineering parameters of high pressure homogenization. (100% Accomplished) This objective has been expanded to create value-added opportunities for dairy streams that are otherwise wastes. The accomplishments within this objective were further divided under three major headings - engineering parameters, valorization of dairy byproducts, and value-added of wastewater. Engineering parameters - understanding the changes taking place in a food product whether they be chemical, enzymatic, physical, or microbial is of great relevance for the proper development of new technologies. In this area, three peer-reviewed publications were generated, where a systematic evaluation of the main processing parameters (time, temperature, pressure, etc.,) and their impact on the food components was highlighted. Moreover, two book chapters were written documenting the advantages and limitations of pressure-based technologies, including high-pressure processing and high-pressure homogenization. We used iso-conversional kinetics to study the oxidation of bioactive milk lipids. Our results showed the oxidation of bioactive milk lipids can be modeled using the obtained values of the kinetic triplet. Such modeling can be performed without knowing the mechanisms, which typically involves the use of sophisticated analytical techniques. The obtained results may enable further process development, design, and optimization. Valorization - Significant progress has made in this area, and it is reflected in 7 peer-reviewed publications that represent seminal research in the valorization of dairy byproducts containing lactose. Of particular interest is the development of a two-step process for the synthesis of sweeteners derived entirely from lactose. The process consisted of enzymatic hydrolysis (β-galactosidase) followed by catalytic isomerization over tin in the framework of de-aluminated beta zeolite (Sn/deAlβ). The overall process converted 99.9% of lactose into a sweetening syrup principally made of glucose (24%), galactose (13%), fructose (14%), and D-tagatose (12%). Similarly, lactose was converted into prebiotic and additives using one-pot synthesis. The conversion of lactose resulted in the formation of four main group of components--rare carbohydrate (lactulose), monosaccharides (glucose and galactose), sugar acids (gluconic acid), and organic acids. Upon further separation, organic acids can be used as building blocks of numerous applications in the manufacture of herbicides, bioplastics, and biofertilizers. An innovative extraction method was used to recover 99% of the phospholipids from byproduct streams. This method does not require the use of organic solvents. A tertiary amine (N,N -dimethylcyclohexylamine, CyNMe2) was used as a switchable hydrophilicity solvent for extracting phospholipids. The extracted phospholipids using CyNMe2 were recovered by bubbling carbon dioxide at atmospheric pressure, switching the CyNMe2 into its respective salt. The extraction efficiency varied from 0.33% to 99%, depending on the type of byproduct. Value-added of wastewater - Ice-cream wastewater was hydrolyzed under subcritical conditions, water above the boiling point and below the critical point (170-230°C, 3-240 min, 30-80 bar). The subcritical hydrolysis resulted in the formation of peptides having antioxidant and anti-inflammatory properties. The hydrolysate recovered at 230°C showed the highest anti-inflammatory ability (98.0 ± 1.6%). Additionally, the values of biological and chemical oxygen demand were reduced by 98 and 85%, respectively. Collectively, two peer-reviewed publication were derived from this work. Goal 2: To investigate the efficacy of combined pressure-temperature on safety and selected quality parameters of dairy beverages. (70% Accomplished) Strategies to reduce the impact of thermal processing and effectively inactivate microorganisms have become a topic of industrial interest. Hydrodynamic cavitation (HC) is an emerging technology for continuous processing of liquid foods. HC consists of a stationary external cylinder and a high-speed rotating inner cylinder with indentations. Liquid is placed between the cylinders and due to the high-speed of the inner cylinder, micro-bubbles are formed within the liquid and subsequently collapse. This releases waves of energy that instantaneously elevate the fluid temperature. This temperature change is achieved without additional heat input and is due solely to the work done on the fluid during cavitation. Such mechanical effects can be put to work for mixing, dispersion, emulsification, and pasteurization. This project improved our understanding of process engineering aspects of hydrodynamic cavitation, including velocity and temperature profiles, cavitation number, and residence time distribution. A 3.5 log CFU mL-1 reduction was obtained by the combined cavitation-thermal treatment, while thermal treatment alone yielded a 2.77 log CFU mL-1 reduction. Individual cavitation did not produce a significant reduction. The values of decimal reduction time at 75°C (D75) were lower when cavitation was followed by thermal treatment (375 ± 62 s) than the values obtained for thermal treatment (470 ± 66 s).The outcomes of this study present opportunities to utilize cavitation to assist thermal treatment to inactive thermoduric sporeformers with a single pass. Goal 3: To evaluate the role of pressure on emulsion stability within a wide range of processing conditions. (60% Accomplished) Increasing interest in health and wellness have led many consumers to perceive food stabilizers as undesirable ingredients. Stabilizers play an essential role in the manufacture of ice cream since they reduce the formation of ice crystals and prevent migration of free water. Some stabilizers have been chemically derivatized to improve their solubility in water. However, this runs counter to consumer demands for natural and clean ingredients and products. Our research uses hydrodynamic cavitation (HC) to reduce the concentration of stabilizers in ice-cream mix. The central hypothesis of this research is that by appropriate choice of temperature, flow rate, and rotor speed, it is possible to regulate fat destabilization (partial coalescence and agglomeration of fat globules), and thus create an emulsion utilizing protein rather than relying on stabilizers. An ice-cream formulation of industrial interest (0.28% of stabilizers) was used for our experiments, changing the concentration of the stabilizer mix (0, 0.07, 0.14, 0.21, 0.28%). The stabilizer mix consisted of guar gum, mono- and diglycerides, locust beam, carrageenan, and polysorbate 80. The manufactured formulations were analyzed in terms of particle size distribution, microscopy, and dynamic mechanical spectra. A control formula manufactured with conventional homogenization and heat treatment was used for comparison. The obtained strain sweep showed a viscoelastic region within the same range of strain (0.05-28%). No difference was observed in the viscoelastic region for those samples added with 0.28% of the stabilizer mix and treated with HC (100 L h1 and 3600 RPM) when compared with the control formulations. On the other hand, an increase of 6-fold in the linear section of the viscoelastic region was observed in those formulations with 0.14% of the stabilizer mix and treated with HC. Interestingly, the viscosity did not significantly change within formulation, varying from 180-200 cP at a shear rate of 10 s-1. Dynamic rheological measurements as strain sweeps exhibited increased product stability with application of HC. The information generated in this study may help to develop strategies to formulate and manufacture ice cream with reduced concentration of stabilizers.

Publications

  • Type: Other Status: Submitted Year Published: 2020 Citation: Martinez-Monteagudo, S. I., Rathnakumar, K., Osorio-Arias, J. C. 2020. Process for valorization of spent coffee ground. T-00493.
  • Type: Other Status: Submitted Year Published: 2020 Citation: Martinez-Monteagudo, S. I., Enteshari, M. 2020. Method for increasing creaminess of cultured cream. T-00503.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2020 Citation: Enteshari, M., Martinez-Monteagudo, S. I. 2020. Hydrothermal conversion of ice-cream wastewater. Journal of Food Processing Engineering. (Accepted).
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2020 Citation: Cheng, S., Wei, L., Muthukumarappan, K., Martinez-Monteagudo, S. I. 2020. Kinetic analysis of non-isothermal oxidation of bioactive milk lipids. Journal of Food Processing Engineering. (Under review).
  • Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Nyuydze, C., Martinez-Monteagudo, S. I. 2020. Effect of soy lecithin concentration on the formation and stability of ultrasound emulsions. Food Biophysics. (Under review).
  • Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Minj, S., Anand, S., Martinez-Monteagudo, S. I. 2020. In vitro assessment of biological properties in whey protein, whey protein hydrolysate, and conjugated whey protein hydrolysate. International Dairy Journal. (Under review).
  • Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Ch�vez Garay, D. R., Guti�rrez-M�ndez, N., Orozco-Mena, R. E., Sanchez-Ramirez, B., Salmeron, I., Hern�ndez-Ochoa, L. R., Ch�vez-Flores, D., Martinez-Monteagudo, S. I. 2020. Modification of oil-in-water lecithin-based emulsions with different sizes by using a phospholipase A1. Food Biophysics. (Under review).
  • Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Enteshari, M., Martinez-Monteagudo, S. I. 2020. One-pot synthesis of lactose derivatives from whey permeate. Foods. (Under review).
  • Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Osorio-Arias, J. C., Contreras-Calderon, J., Martinez-Monteagudo, S. I., Vega-Castro, O. 2019. Development of a novel ingredient from two by-products of the food industry, with high nutritional and functional value. Journal of Food Process Engineering. (Under review).
  • Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Sim, J. Y., Beckman, S. L., Anand, S., Martinez-Monteagudo, S. I. 2020. Application of hydrodynamic cavitation to skim milk concentrate: Process characterization and microbial inactivation. Innovative Food Science and Emerging Technologies. (Under review).
  • Type: Book Chapters Status: Awaiting Publication Year Published: 2020 Citation: Martinez-Monteagudo, S. I., Rathnakumar, K., Nyuydze, C., Enteshari, M., Osorio-Arias, J. C., Ranaweera, H. 2020. Hundred Years of lactitol  From hydrogenation to food ingredient. In Lactose, Intech. (in press).
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Osorio-Arias, J. C., P�rez-Mart�nez, A., Vega-Castro, O., Martinez-Monteagudo, S. I. 2020. Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder. LWT - Lebensmittel-Wissenschaft & Technologie, 129, 109523.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Cheng, S., Metzger, L. E., Martinez-Monteagudo, S. I. 2020. One-pot synthesis of sweetening syrup from lactose. Scientific Reports. 10(1).
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Cheng, S., Hummel, M., Dahal, B., Gu, Z., Kharel, P., Martinez-Monteagudo, S. I. 2020. A two-step process for the synthesis of sweetening syrup from aqueous lactose. LWT  Food Science and Technology. 117: 108659.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Cheng, S., Rathnakumar, K, Martinez-Monteagudo, S. I. 2019. Extraction of dairy phospholipids using switchable solvents: A feasibility study. Foods. 8(7), 265.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Martinez-Monteagudo, S. I., Enteshari, M., Metzger, L. E. 2019. Lactitol: Production, properties, and applications. Trends in Food Science & Technology. 83:180-191.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Cheng, S., Martinez-Monteagudo, S. I. 2019. Hydrogenation of lactose for the production of lactitol. Asia-Pacific Journal of Chemical Engineering. 14(1):1-18.
  • Type: Book Chapters Status: Awaiting Publication Year Published: 2020 Citation: Rathnakumar, K., Martinez-Monteagudo, S. I. 2020. High-pressure processing: fundamentals, misconceptions, and advances. Innovative Food Processing Technologies: A Comprehensive Review. (in press)
  • Type: Book Chapters Status: Awaiting Publication Year Published: 2020 Citation: Osorio-Arias, J. C., Vega-Castro, O., Martinez-Monteagudo, S. I. 2020. Fundamentals of high-pressure homogenization of foods. Innovative Food Processing Technologies: A Comprehensive Review. (in press)
  • Type: Journal Articles Status: Under Review Year Published: 2019 Citation: Cheng, S., Metzger, L. E., Martinez-Monteagudo, S. I. 2019. One-pot synthesis of sweetening syrup from lactose: enzymatic hydrolysis and catalytic isomerization. Scientific Reports. (in review)
  • Type: Journal Articles Status: Under Review Year Published: 2019 Citation: Aljutaily, T., Huarte, E., Martinez-Monteagudo, S. I., Gonzalez-Hernandez, J. L., Rovai, M., Sergeev, I. N. 2019. Effects of probiotic dairy products on the mouse gut microbiota and body weight. Nutrition Research. (in review)
  • Type: Journal Articles Status: Under Review Year Published: 2020 Citation: Osorio-Arias, J. C., Contreras-Calder�na, J., Mart�nez-Monteagudob, S. I., Vega-Castro, O. 2019. Development of a novel ingredient from two by-products of the food industry, with high nutritional and functional value. Journal of Food Process Engineering. (in review)
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Cheng, S., Metzger, L. E., Martinez-Monteagudo, S. I. 2019. A two-step process for the production of sweetening syrup from lactose. Abstract Number 78771. Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Cheng, S., Wei, L., Muthukumarappan, M., Martinez-Monteagudo, S. I. 2019. Oxidation kinetics of bioactive milk lipids using differential scanning calorimetry. Abstract Number 78795. Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Alsaleem, K., Cheng, S., Muthukumarappan, M., Martinez-Monteagudo, S. I. 2019. Using isoconversional methods to study the effect of antioxidants on oxidation kinetics of milk fat. Abstract Number 79148. Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Osorio-Arias, J. C., Vega-Castro, O., Martinez-Monteagudo, S. I. 2019. Coating spent coffee ground with whey protein: a valorization study. Abstract Number 78779. Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Enteshari, M., Martinez-Monteagudo, S. I. 2019. Catalytic synthesis of lactose derivatives from whey permeate. Abstract Number 78462. Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Enteshari, M., Martinez-Monteagudo, S. I. 2018. Modeling the subcritical hydrolysis of ice-cream wastewater, Conference of Food Engineering 2018, Minneapolis, MN. September 8-10.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Cheng, S., Martinez-Monteagudo, S. I. 2018. Converting lactose to tagatose using integrated hydrolysis and isomerization method. Conference of Food Engineering 2018, Minneapolis, MN. September 8-10.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Sim, J. Y., Anand, S. K., Martinez-Monteagudo, S. I. 2018. Engineering aspects of hydrodynamic cavitation for applications in dairy manufacturing. Conference of Food Engineering. Minneapolis, MN. September 8-10.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Enteshari, M., Martinez-Monteagudo, S. I. 2019. Subcritical hydrolysis: an approach to valorize ice-cream wastewater. Abstract Number 79323. Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Rathnakumar, K., Cheng, S., Martinez-Monteagudo, S. I. 2019. Extraction of dairy phospholipids using switchable solvents: A feasibility study. Abstract Number 78453. Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Sim, J. Y., Bonnemann, H., Martinez-Monteagudo, S. I. 2019. Hydrodynamic cavitation: A clean label approach for manufacture of ice cream mix. Abstract Number 778484. Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.


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

Outputs
Target Audience:In addition to the plans for disseminating research findings with the scientific community, the principal investigator will also commit to establishing constant communication with interested dairy processors. It is anticipated that this research and demonstration project will reduce the risks for future investment into novel processing technologies. This research program will also provide the opportunity to foster the next generation of dairy industry leaders by exposing graduate students to cutting-edge research. Dairy farmers - We anticipate that this research will develop effective, affordable, and safe technology platforms that would potentially open new markets. Therefore, the application of knowledge generated through this project will provide a competitive advantage to the US dairy industry, helping them to sell more dairy products and ingredients in the global market and generate more profit for dairy farmers. Dairy industry - This project will benefit the dairy industry by providing a viable technology that creates value from dairy products and could increase revenue by expanding product markets. Research community - Research efforts will be shared with the broader scientific community at large through presentations at national and international professional meetings. Peer-reviewed journal articles will be prepared, documenting the advantages and limitations of using emerging technologies as a novel tool for dairy manufacture. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Maryam Enteshari, Dairy Science Ph.D. student worked full time on the project and obtained skills public speaking at international conferences, writing manuscripts, as well as skills in analytical chemistry (HPLC, GC), reaction kinetics, interdisciplinary research, and critical thinking. Jae Young Sim, Dairy Science M.S. student worked full time on the project and obtained skills public speaking at international conferences, writing manuscripts, as well as skills in process engineering, process design, and critical thinking. How have the results been disseminated to communities of interest?Results have been disseminated through journal articles, a book chapter, and presentations. Don Grindstaff, from Nucricepts Inc., toured PI's research laboratory and we held discussions on diverse research topics. What do you plan to do during the next reporting period to accomplish the goals?Goal 1: To characterize engineering parameters of high pressure homogenization Three manuscripts are currently under preparation in relation to the valorization of dairy streams to produce value-added compounds. Experiments aimed at producing D-Tagatose (a sugar replacer whose sweetness is 92% comparable to sucrose) from lactose permeate are being conducted. Goal 2: Investigate the efficacy of combined pressure-temperature on safety and selected quality parameters of dairy beverages The proper development of new technology requires the synergistic alliance of microbiology and engineering. Efforts have been made in collaboration with microbiologist to secure external funding that will propel the development of this technology. Goal 3: Evaluate the role of pressure on emulsion stability within a wide range of processing conditions The work on emulsification served as a proof of concept for the development of new applications of hydrodynamic cavitation. Areas of funding opportunities are being identified, such as to improve the emulsification of ice-cream and powders.

Impacts
What was accomplished under these goals? Goal 1: To characterize engineering parameters of high pressure homogenization. (80% Accomplished) This objective has been expanded to create value-added opportunities for dairy streams that are otherwise wastes. My research is aimed at turning them into value-added products such as fine chemicals, micronutrients, and additives. The feasibility of a new method to extract dairy phospholipids (PLs) was studied. A primary amine (N,N-dimethylcyclohexylamine) was used as switchable hydrophilicity solvent (SHS) to extract dairy PLs from four different materials (raw cream, b-serum, buttermilk concentrate, and buttermilk). Each extraction consisted of 1 g of sample added to a 20 mL vial containing either 3, 6, or 12 mL of CyNMe2. The mixtures were stirred for 18 h at room temperature, then an equal volume of water was added. The vial was then bubbled with CO2 until the layer of CyNMe2 and water combined (usually 3-4 h), leaving the lipid layer at the top. Three mL of hexane was added to dissolve the lipid layer, and subsequently transferred to a test tube. The hydrophilic mixture of CyNMe2 and water was separated by removing CO2 until the layers were visible formed. The separated hydrophobic CyNMe2 and water were recovered for further lipid extraction. The process recovered 0.33, 7.5, 77.2, and 99.9% of the PLs from raw cream, buttermilk, b-serum, and buttermilk concentrate, respectively. We are currently identifying these PLs. These results demonstrated the technical feasibility of using SHS with solvents such as N,N-dimethylcyclohexylamine to extract dairy PLs. We will assess the economic feasibility of this process. The feasibility of converting lactose directly from sweet and acid whey permeate (SWP and AWP) into lactulose was investigated. Under optimized catalytic reaction conditions (5%-Ru/C, stirring rate of 600 rpm, 60 bar, and 70°C), the conversion of lactose to lactulose increased gradually with reaction time until reached a plateau at 210 min and conversion values of 83, 36, and 33% for lactose solution, SWP, and AWP, respectively. The highest yield for lactulose was 17.91 ± 0.9, 22.98 ± 0.81, and 15.29 ± 0.81% after only 30 min for the lactose in solution, SWP, and AWP, respectively. Six major organic acids (gluconic, pyruvic, lactic, formic, acetic, and uric acid) were identified during the one-pot synthesis of lactose. Goal 2: To investigate the efficacy of combined pressure-temperature on safety and selected quality parameters of dairy beverages. (45% Accomplished) Strategies to reduce impact of thermal processing and effectively inactivate microorganisms have become a topic of industrial interest. Hydrodynamic cavitation (HC) is an emerging technology for continuous processing of liquid foods. HC consists of a stationary external cylinder and a high-speed rotating inner cylinder with indentations. Liquid is placed between the cylinders and due to the high-speed of the inner cylinder, micro-bubbles are formed within the liquid and subsequently collapse. This releases waves of energy that instantaneously elevate the fluid temperature. This temperature change is achieved without additional heat input and is due solely to the work done on the fluid during cavitation. Such mechanical effects can be put to work for mixing, dispersion, emulsification, and pasteurization. This project will improve our understanding of process engineering aspects of hydrodynamic cavitation, including velocity and temperature profiles, cavitation number, and residence time distribution. Experiments utilized a pilot scale hydrodynamic cavitation unit with a custom fabricated fluid handling apparatus. The experimental setup mainly included a feeding tank (20 L), a positive displacement pump, a return line, a rotational cavitator, a set of diaphragm valves, a set of K-type thermocouples connected to a data logger, a set of pressure transmitter, an electromagnetic flowmeter, plate heat exchanger, holding tube, and cooling system. The rotor was a solid cylinder attached to a gear assembly which was connected to a variable frequency drive that controlled rpm. The system was operated under an open-loop circuit, where the test fluid was only treated once without recirculation. A holding tube section with adjustable lengths was locally fabricated, and it is capable of operating at different combinations of flow rate (100-600 L h-1) and holding time (6-70 s). The holding tube section was experimentally validated using the salt conductivity method. The holding tube assembly consisted of three sections of 0.9 m made of stainless steel connected by six elbows of 180°. An inclination of ¼ inch per ft was provided, as specified by FDA regulations. The microbial efficiency was evaluated in SMC (35 ± 1% TS) inoculated with vegetative cells of Bacillus coagulans (ATCC 12245). The inoculated samples (4.67 ± 0.18 log) were treated by cavitation (3600 RPM and 100 L h-1), thermal treatment (75-85°C/14-106 s), and combined cavitation-thermal treatment. A 3.5 log reduction was obtained by cavitation-thermal treatment, while thermal treatment along yielded a 2.77 log reduction. Contrary, individual cavitation did not produce any significant reduction. The values of decimal reduction time at 75°C (D75) were lower when cavitation was followed by thermal treatment than the values of HTST (470 ± 66 and 375 ± 62 s, respectively). The outcomes of this study present opportunities to utilize cavitation to assist thermal treatment to inactive thermoduric sporeformers with a single pass. Goal 3: To evaluate the role of pressure on emulsion stability within a wide range of conditions. (60% Accomplished) Increasing interest in health and wellness have led many consumers to perceive food stabilizers as undesirable ingredients. Stabilizers play an essential role in the manufacture of ice cream since they reduce the formation of ice crystals and prevent migration of free water. Some stabilizers have been chemically derivatized to improve their solubility in water. However, this runs counter to consumer demands for natural and clean ingredients and products. Our research uses hydrodynamic cavitation (HC) to reduce the concentration of stabilizers in ice-cream mix. The central hypothesis of this research is that by appropriate choice of temperature, flow rate, and rotor speed, it is possible to regulate fat destabilization (partial coalescence and agglomeration of fat globules), and thus create an emulsion, utilizing protein rather than relying on stabilizers. An ice-cream formulation of industrial interest (0.28% of stabilizers) was used for our experiments, changing the concentration of the stabilizer mix (0, 0.07, 0.14, 0.21, 0.28%). The stabilizer mix consisted of guar gum, mono- and diglycerides, locust beam, carrageenan, and polysorbate 80. The manufactured formulations were analyzed in terms of particle size distribution, microscopy, and dynamic mechanical spectra. A control formula manufactured with conventional homogenization and heat treatment was used for comparison. The obtained strain sweep showed a viscoelastic region within the same range of strain (0.05-28%). No difference was observed in the viscoelastic region for those samples added with 0.28% of the stabilizer mix and treated with HC (100 L h1 and 3600 RPM) when compared with the control formulations. On the other hand, an increase of 6-fold in the linear section of the viscoelastic region was observed in those formulations with 0.14% of the stabilizer mix and treated with HC. Interestingly, the viscosity did not significantly change within formulation, varying from 180-200 cP at a shear rate of 10 s-1. Dynamic rheological measurements as strain sweeps exhibited increased product stability with application of HC. The information generated in this study may help to develop strategies to formulate and manufacture ice cream with reduced concentration of stabilizers.

Publications

  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Cheng, S., Hummel, M., Dahal, B., Gu, Z., Kharel, P., Martinez-Monteagudo, S. I. 2020. A two-step process for the synthesis of sweetening syrup from aqueous lactose. LWT  Food Science and Technology. 117: 108659.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Cheng, S., Rathnakumar, K, Martinez-Monteagudo, S. I. 2019. Extraction of dairy phospholipids using switchable solvents: A feasibility study. Foods. 8(7), 265.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Martinez-Monteagudo, S. I., Enteshari, M., Metzger, L. E. 2019. Lactitol: Production, properties, and applications. Trends in Food Science & Technology. 83:180-191.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Cheng, S., Martinez-Monteagudo, S. I. 2019. Hydrogenation of lactose for the production of lactitol. Asia-Pacific Journal of Chemical Engineering. 14(1):1-18.
  • Type: Book Chapters Status: Awaiting Publication Year Published: 2020 Citation: Rathnakumar, K., Martinez-Monteagudo, S. I. 2020. High-pressure processing: fundamentals, misconceptions, and advances. Innovative Food Processing Technologies: A Comprehensive Review. (in press)
  • Type: Book Chapters Status: Awaiting Publication Year Published: 2020 Citation: Osorio-Arias, J. C., Vega-Castro, O., Martinez-Monteagudo, S. I. 2020. Fundamentals of high-pressure homogenization of foods. Innovative Food Processing Technologies: A Comprehensive Review. (in press)
  • Type: Journal Articles Status: Under Review Year Published: 2019 Citation: Cheng, S., Metzger, L. E., Martinez-Monteagudo, S. I. 2019. One-pot synthesis of sweetening syrup from lactose: enzymatic hydrolysis and catalytic isomerization. Scientific Reports. (in review)
  • Type: Journal Articles Status: Under Review Year Published: 2019 Citation: Aljutaily, T., Huarte, E., Martinez-Monteagudo, S. I., Gonzalez-Hernandez, J. L., Rovai, M., Sergeev, I. N. 2019. Effects of probiotic dairy products on the mouse gut microbiota and body weight. Nutrition Research. (in review)
  • Type: Journal Articles Status: Under Review Year Published: 2019 Citation: Osorio-Arias, J. C., Contreras-Calder�na, J., Mart�nez-Monteagudob, S. I., Vega-Castro, O. 2019. Development of a novel ingredient from two by-products of the food industry, with high nutritional and functional value. Journal of Food Process Engineering. (in review)
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Cheng, S., Metzger, L. E., Martinez-Monteagudo, S. I. 2019. A two-step process for the production of sweetening syrup from lactose. Abstract Number 78771. Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Cheng, S., Wei, L., Muthukumarappan, M., Martinez-Monteagudo, S. I. 2019. Oxidation kinetics of bioactive milk lipids using differential scanning calorimetry. Abstract Number 78795. Submitted for the Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Alsaleem, K., Cheng, S., Muthukumarappan, M., Martinez-Monteagudo, S. I. 2019. Using isoconversional methods to study the effect of antioxidants on oxidation kinetics of milk fat. Abstract Number 79148. Submitted for the Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Osorio-Arias, J. C., Vega-Castro, O., Martinez-Monteagudo, S. I. 2019. Coating spent coffee ground with whey protein: a valorization study. Abstract Number 78779. Submitted for the Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Enteshari, M., Martinez-Monteagudo, S. I. 2019. Catalytic synthesis of lactose derivatives from whey permeate. Abstract Number 78462. Submitted for the Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Enteshari, M., Martinez-Monteagudo, S. I. 2019. Subcritical hydrolysis: an approach to valorize ice-cream wastewater. Abstract Number 79323. Submitted for the Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Rathnakumar, K., Cheng, S., Martinez-Monteagudo, S. I. 2019. Extraction of dairy phospholipids using switchable solvents: A feasibility study. Abstract Number 78453. Submitted for the Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Sim, J. Y., Bonnemann, H., Martinez-Monteagudo, S. I. 2019. Hydrodynamic cavitation: A clean label approach for manufacture of ice cream mix. Abstract Number 778484. Submitted for the Annual Meeting American Dairy Science Association. Cincinnati, OH, June 23-26.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Enteshari, M., Martinez-Monteagudo, S. I. 2018. Modeling the subcritical hydrolysis of ice-cream wastewater, Conference of Food Engineering 2018, Minneapolis, MN. September 8-10.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Cheng, S., Martinez-Monteagudo, S. I. 2018. Converting lactose to tagatose using integrated hydrolysis and isomerization method, Conference of Food Engineering 2018, Minneapolis, MN. September 8-10.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Sim, J. Y., Anand, S. K., Martinez-Monteagudo, S. I. 2018. Engineering aspects of hydrodynamic cavitation for applications in dairy manufacturing, Conference of Food Engineering 2018, Minneapolis, MN. September 8-10.


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

Outputs
Target Audience:In addition to the plans for disseminating research findings with the scientific community, the principal investigator will also commit to establishing constant communication with interested dairy processors. This research program will provide the opportunity to foster the next generation of dairy industry leaders by exposing graduate students to cutting-edge research. It is anticipated that from this demonstration effort, future investment into this technological concept can be made with reduced risk. Dairy farmers - We anticipate that this research will develop effective, affordable, and safe technology platforms that would potentially open new markets. Therefore, the application of knowledge generated through this project will provide a competitive advantage to the US dairy industry, helping them to sell more dairy products and ingredients in the global market and generate more profit for the dairy farmers. Dairy industry - This project will benefit the dairy industry by providing a viable technology that creates value from dairy products and could increase revenue by expanding product markets. Research community - Research efforts will be shared with the broader scientific community at large through presentations at national and international professional meetings. Peer-reviewed journal articles will be prepared documenting the advantages and limitations of using emerging technologies as a novel tool for dairy manufacture. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Maryam Enteshari, Ph.D. student worked full time on the project and obtained skills in analytical chemistry (HPLC, GC), reaction kinetics, interdisciplinary research, and critical thinking. She also presented a poster that was awarded first place: Enteshari, M., Martinez Monteagudo, S. I. (April-2018). Converting Ice-cream Wastewater into Value-Added Chemicals. Gamma Sigma Delta, Honors Society of Agriculture, Brookings, SD. Jae Young Sim, M.S. student worked full time on the project and obtained skills in process engineering, process design, and critical thinking. Th student presented a poster and was awarded runner up: Enteshari, M., Martinez Monteagudo, S. I. (February-2018). Converting Ice Cream Wastewater into Functional Ingredients. Three Minute Thesis, South Dakota state University, Brookings, SD. How have the results been disseminated to communities of interest?Results have been disseminated through journal articles, a book chapter, and presentations. Don Grindstaff from Nucricepts Inc., toured PI's research laboratory and we held discussions on diverse research topics. What do you plan to do during the next reporting period to accomplish the goals?Goal 1: To characterize engineering parameters of high pressure homogenization Two manuscripts are currently under preparation where key processing parameters (flow rate, temperature, frequency, and composition) of emulsification technologies (high-pressure homogenization and hydrodynamic cavitation) are illustrated. Strategic experiments are being conducted to improve the emulsification of different dairy based products including infant formula, beverage, and instantaneous powders. Goal 2: Investigate the efficacy of combined pressure-temperature on safety and selected quality parameters of dairy beverages Microbial killing efficiency of different processing conditions will be tested and suitable mathematical models will be developed. Creative combinations of processing parameters with conventional heating will be tested in order to minimize thermal damage of the final products. Goal 3: Evaluate the role of pressure on emulsion stability within a wide range of processing conditions Experiments aiming to reduce the concentration of stabilizers in emulsified dairy beverages will be performed. Comprehensive kinetics studies are required to understand how experimental conditions influence the emulsification. Such information enables better process design and optimization, and may serve as a databank.

Impacts
What was accomplished under these goals? Goal One: To characterize engineering parameters of high pressure homogenization. 50% Accomplished The outcomes generated from this objective will help to functionalize food ingredients via processing and compositional parameters that enhance interactions between the ingredients, offering systematic guidelines for emulsified products. The PI also explored the valorization of dairy byproducts though the application of pressure. In that regard, the hydrolysis kinetics of ice-cream wastewater was studied under subcritical conditions (130-230°C and 20-60 bar) in a continuous stirred-tank reactor. The kinetic was monitored by measuring the degree of hydrolysis (DH, %) at different time intervals (up to 240 min). Samples of ice-cream wastewater were collected from the university dairy plant after a typical clean-in-place protocol. Overall, the reaction time and temperature significantly increased the DH, reaching a maximum values of 40.99±0.81, 34.44±0.47, 20.61±0.42, and 5.74±0.36% after 200-240 min at 130, 170, 200 and 230°C, respectively. The experimental data were modeled using the Weibull distribution model, showing a satisfactory correlation between experimental data and predicted values (R2=0.981). The apparent activation energy for subcritical hydrolysis was 37.53±5.21 kJ mol-1. After 240 min of reaction, the hydrolyzates were recovered, and their antiradical ability was measured through the free radical scavenging (2,2-diphenyl-1-picrylhydrazyl) method. Additionally, the angiotensin converting enzyme (ACE)-inhibitory ability was determined. The inhibition of a free radical was found to increase linearly with the DH (R2=0.991). The hydrolysate recovered at 230°C showed the highest ACE-inhibitory ability (98.0 ± 1.6%). The study outcomes present an opportunity for utilizing subcritical hydrolysis to convert wastewater into valuable materials. Goal Two: investigate the efficacy of combined pressure-temperature on safety and selected quality parameters of dairy beverages. 30% Accomplished A promising technology under development in the PI's research group consists of combining the energy released by hydrodynamic cavitation with thermal treatment to reduce the levels of microorganisms in dairy products. Most of the thermoduric organisms and their spores are capable of surviving pasteurization (75°C/15 s), and they can enter downstream processes. Combinations of high temperatures and short holding times (130-150°C/2-10 s) are effective strategies to reduce the levels of thermoduric bacteria. However, the intense application of heat often leads to over-processing, affecting quality and nutritional content. Strategies to reduce the impact of thermal processing have become a topic of industrial interest. A promising technology under development at our research group consists of combining the energy released by hydrodynamic cavitation with thermal treatment to reduce the levels of thermoduric sporeformers. This study summarizes our efforts in developing a continuous cavitation-assisted thermal treatment for the reduction of thermoduric sporeformers in skim milk concentrate (SMC). The experiments were conducted using a pilot scale cavitator coupled with a custom fabricated thermal unit. The SMC temperature in different processing steps was monitored during experiments. The increase in temperature (?T) due to cavitation increased with the SMC total solids (TS), yielding values of 31.35±2.7, 35.15±1.6, and 42.85±1.4°C at 11, 25, and 36%, respectively. The experimental ?T data were modelled using a polynomial equation showing a satisfactory correlation (R2=0.98). The microbial killing efficiency was evaluated in SMC (36% TS) inoculated with vegetative cells of Bacillus coagulans (ATCC 12245). The inoculated samples (4.67±0.18 log) were treated by cavitation (60 Hz and 50 L h-1), thermal treatment (75°C/15 s), and combined cavitation-thermal treatment. A 3.5 log reduction was obtained by cavitation-thermal treatment, while thermal treatment alone yielded a 2.77 log reduction. Contrary, cavitation by itself did not produce any significant reduction. The outcomes of this study present opportunities for utilizing cavitation-assisted thermal treatment for inactivating thermoduric sporeformers and potentially the spores with a single pass. Goal Three: To evaluate the role of pressure on emulsion stability within a wide range of processing conditions. 50% Accomplished Significant progress has been made in objective 2, and that is reflected in the list of communications resulting from this project. So far, the outcomes of this research indicate that the combination of different technologies can be an effective method to expand dairy ingredients utilization. Hydrodynamic cavitation (HC) is an emerging technology for continuous processing of liquid foods. HC mainly consists of a stationary cylinder and a high-speed rotating inner cylinder with indentations. Due to the high-speed of the inner cylinder, cavities are formed and subsequently collapsed, releasing waves of energy that instantaneously elevates the fluid temperature. This temperature change is achieved without additional heat input and is due solely to the work done on the fluid during the cavitation. Such mechanical effects can be put to work for mixing, dispersion, emulsification, and pasteurization. Our efforts are focused on understanding process engineering aspects of hydrodynamic cavitation, including flow diagram and process characterization, velocity profiles, temperature history, cavitation number, and residence time distribution. Experimentation utilized pilot scale hydrodynamic cavitation with custom fabricated fluid handling arrangement. The increased in the temperature (?T) due to cavitation was evaluated as function of the total solids, and yielded values of 31.35±2.7, 35.15±1.6, and 42.85±1.4°C at 11, 25, and 36%, respectively. The experimental ?T data were modelled using a polynomial equation showing a satisfactory correlation (R2=0.98). Knowledge of the reviewed engineering aspects can be used to improve process performance and for scale-up purpose.

Publications

  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Enteshari, M., Martinez Monteagudo, S. I. (2018). Subcritical hydrolysis of ice-cream wastewater: Modeling and functional properties of hydrolysate. Food and Bioproducts Processing, 111, 104-113.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Chourio, A. M., Salais-Fierro, F., Mehmood, Z., Martinez Monteagudo, S. I., Saldana, M. (2018). Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing. Innovative Food Science & Emerging Technologies, 49, 41-50.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Martinez Monteagudo, S. I. (2018). Analysis of thermoxidation kinetics of milk fat. Revista Mexicana de Ingenier�a Qu�mica, 17(2), 587-602.
  • Type: Journal Articles Status: Under Review Year Published: 2018 Citation: Cheng, S., Martinez Monteagudo, S. I. Technological aspects of Lactitol Production. Under review in Asia-Pacific Journal of Chemical Engineering.
  • Type: Journal Articles Status: Under Review Year Published: 2018 Citation: Martinez Monteagudo, S. I., Enteshari, M., Metzger, L. Lactitol: Production, Properties, and Applications. Under review in Trends in Food Science and Technology.
  • Type: Journal Articles Status: Under Review Year Published: 2018 Citation: Cheng, S., Wei, L., Muthukumarappan, K., Martinez-Monteagudo, S. I. Oxidation Kinetics of Bioactive Milk Lipids Using Differential Scanning Calorimetry. Under review in Journal of the American Oil Chemists' Society.
  • Type: Journal Articles Status: Under Review Year Published: 2018 Citation: Cheng, S., Metzger, L. E., Martinez-Monteagudo, S. I. Tagatose production from lactose using integrated hydrolysis and isomerization method over MgO/SiO2 catalyst. Under review in ACS Omega.
  • Type: Book Chapters Status: Submitted Year Published: 2019 Citation: Martinez-Monteagudo, S. I., Rathnakumar, K. Basic and Principles of High-Pressure Processing. To be published in Innovative Food Processing Technologies: A Comprehensive Review. Elsevier.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Sim JY, Martinez Monteagudo SI, Anand SK, (2018) Development of a Continuous Cavitation-Assisted Thermal Treatment for Skim Milk Concentrate: Process Characterization and Microbial Efficiency ADSA Annual Conference, Knoxville, TN, June, 24-27.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Chaudhary P, Anand SK, Martinez Monteagudo SI (2018) Feasibility of hydrodynamic cavitation in-line with HTST pasteurization for inactivating sporeformers and spores in skim milk, ADSA Annual Conference, Knoxville, TN, June, 24-27.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Enteshari M, Martinez Monteagudo SI (2018) Subcritical hydrolysis of ice-cream wastewater: modeling and functional properties of hydrolysate, ADSA Annual Conference, Knoxville, TN, June, 24-27.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Enteshari M, Martinez Monteagudo SI (2018) Modeling the subcritical hydrolysis of ice-cream wastewater, Conference of Food Engineering 2018, Minneapolis, MN, June, 24-27.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Cheng S, Martinez Monteagudo SI (2018) Converting lactose to tagatose using integrated hydrolysis and isomerization method, Conference of Food Engineering 2018, Minneapolis, MN, September, 9-11.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Sim JY, Anand SK, Martinez Monteagudo SI (2018) Engineering Aspects of Hydrodynamic Cavitation for Applications in Dairy Manufacturing, Conference of Food Engineering 2018, Minneapolis, MN, September, 9-11.


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

Outputs
Target Audience:Dairy farmers - We anticipatethat this research will develop effective, affordable, and safe technology platforms that would potentially open new markets. Therefore, the application of knowledge generated through this project will provide a competitive advantage to the US dairy industry, helping them to sell more dairy products and ingredients in the global market and generate more profit for the dairy farmers. Dairy industry - This project will benefit the dairy industry by providing a viable technology that creates value from dairy products and could increase revenue by expanding product markets. Research community - Research efforts will be shared with the broader scientific community at large through presentations at national and international professional meetings. Peer-reviewed journal articles will be prepared documenting the advantages and limitations of using emerging technologies as a novel tool for dairy manufacture. Dairy processor factsheets will be prepared to disseminate research findings and highlight potential research findings. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Two graduate students have been trained in this project: Maryam Enteshari, Ph.D. Student, August 2017-present. 49% Graduate Research Assistant. Perform preliminary experiments and learn skills in analytical techniques, sample preparation, and engineering characterization. Jae Young Sim, M.Sc. Student, August 2017-present. 49% Graduate Research Assistant. Perform systematic characterization of hydrodynamic cavitation using model systems. Learn skills in experimental design and analytical techniques. How have the results been disseminated to communities of interest?Journal articles have been prepared, submitted and accepted. Resultshave also been presented at scientific meetings. What do you plan to do during the next reporting period to accomplish the goals?Goal 1:Characterizeengineering parameters of novel technological approaches A manuscript highlighting the technological aspects of pressure based technologies for producingdairy-basedingredients has been submitted for publication. Preliminary experiments are being performed to systematically characterize key processing parameters (flow rate, temperature, frequency, and composition) of hydrodynamic cavitation. Goal 2: Investigate the efficacy of combined pressure-temperature on safety and selected quality parameters of dairy beverages Suitable combinations of temperature and related processing conditions have been identified. These combinations will be tested using a non-pathogenic organism at an appropriate level and conduct experiments at different pressure-thermal and holding times. Mathematical models relating microbial inactivation withtreatment parameters will be developed. Goal 3:Evaluate the role of pressure on emulsion stability within a wide range of processing conditions Studies aimed to reduce the concentration of additives during emulsification are scarce and those studies aimed to optimize the formulation of ingredients. This study will be the first to address the reduction of additives by using a novel technology that can enhance interactions between ingredients by reducing the particle size and arrange the spatial distribution of structural elements.

Impacts
What was accomplished under these goals? The overall objective of this research program is to generate scientific understanding of the behavior of dairy systems and their individual components during manufacturing. Specific objectives: • To characterize engineering parameters of novel tehcnological approaches in dairy manufacturing. • To investigate the efficacy of combined pressure-temperature on safety and selected quality parameters of dairy beverages. • To evaluate the role of pressure on emulsion stability within a wide range of processing conditions. Goal 1:Characterize engineering parameters of novel technological approaches in dairy manufacturing (33% complete). An extensive literature review was conducted on available high-pressure homogenization units. The review critically examinedvalve geometry and configuration, temperature distribution, and flow patterns. This effort was also aimed to illustrate advantages and disadvantages of high-pressure homogenization. This research and academic effort have been extended to critically review other technological approaches including hydrodynamic cavitation and pressurized fluids. The insight gained by this review will assist readers to gain a better appreciation of the high-pressure process design and system scale-up. Goal 2: Investigate the combined effect of pressure-temperature on safety and selected quality parameters of dairy beverages (20%complete). Preliminary experiments are being conducted to identify processing conditions (20-200 MPa, and 20-60oC). Based on such results, relevant variables can be down-select to study changes in selected quality parameters (stability, oxidation, and shelf life). Goal 3:Evaluate the role of high-pressure homogenization on the stability of oil-in-water emulsion (20% complete) Preliminary experiments are being conducted is to evaluate the feasibility of using high-pressure homogenization to reduce the concentration of emulsifier, stabilizers and other additives commonly used in emulsion formulation.Synthetic emulsifiers to be tested are guar gum, xanthan gum, and carboxymethylcellulose. Different concentrations in the range of 0-1.5% are being tested.

Publications

  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Mart�nez-Monteagudo, S. I., Kamat, S., Patel, N., Konuklar, G., Rangavajla, N., & Balasubramaniam, V. M. (2017). Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study. Journal of Food Engineering, 193, 42-52.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Mart�nez-Monteagudo, S. I., Yan, B., & Balasubramaniam, V. M. (2017). Engineering Process Characterization of High-Pressure Homogenizationfrom Laboratory to Industrial Scale. Food Engineering Reviews, 9, 143-169.
  • Type: Journal Articles Status: Submitted Year Published: 2017 Citation: Martinez Monteagudo, S. I., Enteshari, M., & Metzger, L. (2017). Lactitol: Production, Properties, and Applications. Food Engineering Reviews. Date of Submission: November 22, 2017.
  • Type: Journal Articles Status: Submitted Year Published: 2017 Citation: Chourio, A., Salais-Fierro, F., Mehmood, Z., Martinez-Monteagudo, S. I., & Saldana, M. D. A. (2017). Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing. Innovative Food Science and Emerging Technologies. Date of Submission: December 12, 2017.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Martinez Monteagudo, S. I., Enteshari, M., Metzger, L. Annual Meeting American Dairy Science Association, "Hydrogenation of lactose for the production of nutritive sweeteners," American Dairy Science Association, Pittsburgh, PA, United States. (June 28, 2017).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Leal-Davila, M., Curtis, J. M., Salda�a, M., Martinez-Monteagudo, S. I. Annual Meeting American Dairy Science Association, "Flavor profile of UHT conjugated linoleic acid-enriched milk based on HS-SPME/GCMS," American Dairy Science Association, Pittsburgh, PA, United States. (June 26, 2017).


Progress 05/02/16 to 09/30/16

Outputs
Target Audience:Dairy manufacture specialists, entrepreneurs, and government agencies will be targeted. In additions, research efforts will be shared with the broader scientific community at large through presentations at national and international professional meetings. Peer-reviewed journal articles will be prepared documenting the advantages and limitations of using emerging technologies as a novel tool for dairy manufacture. Dairy processor factsheets will be prepared to disseminate research findings and highlight potential research findings. 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? Characterize engineering parameters of pressure based technologies. A manuscript highlighting the technological aspects of pressure based technologies for producing dairy based ingredients is being prepared. The manuscript is intended to be submitted by 2017 to the International Dairy Journal. Future work in this area will focus on process characterization of a continuous high pressure homogenization system. Such characterization includes time-based plots of the major processing parameters including temperature, pressure, and energy consumed. Investigate the combined effect of pressure-temperature on selected quality parameters of dairy beverages. Results will be shared with the broader scientific community as a whole through presentations at the American Dairy Science Association (ADSA). Various temperature and pressure conditions will be used to evaluate the efficiency of high-pressure homogenization as a means of killing microbes. Experiments will involve inoculating a fluid sample with a non-pathogenic organism at an appropriate level and conduct experiments at different pressure-thermal and holding times. The hold times will be evaluated through mean residence time distribution of samples in the holding tube. The holding tube will be varied by changing the design of the high pressure unit. Mathematical models relating microbial inactivation with HPH treatment parameters (pressure, temperature and hold time) will be developed. Evaluate the role of high pressure homogenization on the stability of oil-in-water emulsion A peer-reviewed manuscript describing the experimental results will be prepared and submitted for publication. The manuscript is intended to be submitted by Fall 2017 to the Journal of Food Engineering. The principal investigator will work toward strategies for acquiring future funding based on the outcomes of this work. Future work in this area will focus on improving emulsification in model systems aiming to represent real systems. Inlet temperature will be kept constant for all experiments. For each formulation, an irregular factorial design of three variables with different levels will be used. The knowledge generated in this project will help to improve emulsification of dairy products. By appropriate choice of temperature and homogenization pressure, it may be possible to regulate fat destabilization (partial coalescence and agglomeration of fat globules) and thus create an emulsion with desirable functional attributes, utilizing protein rather than relying on synthetic surfactants.

Impacts
What was accomplished under these goals? Characterize engineering parameters of pressure based technologies (15% complete). An extensive literature review on available high pressure homogenization units . The review critically examines such as valve geometry and configuration, temperature distribution, and flow patterns. This effort was also aimed to illustrate advantages and disadvantages of high pressure homogenization. investigator identified relevant variables and equipment specifications for further use in the present project. Investigatethe combined effect of pressure-temperature on selected quality parameters of dairy beverages (10% complete). ? During high-pressure homogenization, the temperature of the food material increases as a result of the heat of compression during isostatic pressure processing and temperature increase (as a consequence of shear, turbulence, and mixing) in the fluid as it is being discharged through homogenization valve. Combinations of pressure and temperature approaching lethal temperature of Ultra-High-Temperature pasteurization (130-150ºC) have been identified and systematically characterized through a mathematical equation in which the final temperature can be estimated from the pressure used. Evaluate the role of high pressure homogenization on the stability of oil-in-water emulsion (10% complete). Research conducted in PI's laboratory and elsewhere suggest the existence of a threshold homogenization pressure that can be correlated with product quality and stability.

Publications