Progress 04/01/17 to 09/30/21
Outputs
Target Audience:The outcome of the project was presented at International Association for Food Protection Annual Meeting in which more that 3,600 of the top industry, academic and governmental food safety/quality professionals from all over the world. Also, the outcomes were disseminated through a peer reviewed journal article (Journal of Food Protection) in the community of food safety professionals. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Our research team have been actively involved in The International Association for Food Protection (IAFP) representing a broad range of members like educators, government officials, microbiologists, food industry executives and quality control professionals who are involved in all aspects of growing, storing, transporting, processing and preparing all types of foods. We attended the conference and introduced what we developed and discovered. How have the results been disseminated to communities of interest?The findings were presented at the annual meeting of the International Food Protection Association in terms of posters, and the journal article in Journal for Food Protection. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Spray drying is an efficient unit process for producing a variety of low moisture powder products from liquid concentrates. The sprayed liquid droplets are mixed with dry hot air, dried up instantly, and the dried particles are collected, which continuously operates 24/7 for several weeks at industrial settings until a clean break cycle comes. Over a long period of time, some foodborne pathogens, such as salmonella, can survive and contaminate the final product. However, no data or tools were available to assess the risk associated with this microscopic and instant phenomenon. Our food safety engineering team (at Michigan State University) assessed the microbial inactivation capacity of the spray drying process using a pilot-scale spray dryer (located at Biosafety Level 2 Pilot Plant @ MSU) and surrogate organism (E. faecium) of Salmonella and found out that the similar process can only inactivate potential foodborne pathogens approximately by 99.9% which is not safe enough. In addition to the critical data, we were able to develop a mathematical model that can predict how much certain process conditions can kill foodborne pathogens. Ultimately, the data and model was coupled to a comprehensive process model to evaluate the microbial risks associated with this efficient drying process. During the project period,The decimal reduction time (D-value) and the thermal dependence (z-value) for the surrogate organism (E. faecium) were evaluated, and a heat and mass transfer model for drying a microscopic droplet that can provide the temperature and moisture content of the droplets during the spray drying process was developed. We alsoachieved a major breakthrough modeling tool, an integrated predictive microbiological models within computational fluid dynamics (CFD) simulations of industrial-scale food-processing systems (i.e., spray drying), which can significantly improve process validation and model accuracy where direct measurement of controls is challenging. Ultimately, our research team developed and validated a CFD model of a pilot spray drying system with an integrated microbial reduction model that has not been found in previous studies.During the last reporting period, the previously developed integrated fluid dynamics model was refined further to predict particle accumulation and microbial population throughout the spray drying system. The fully integrated model will be able to produce a physical map of the potentially high-risk area in the system, which can help advance process modification, hygienic equipment design, and effective cleaning and sanitation strategies.
Publications
|
Progress 04/01/20 to 03/31/21
Outputs
Target Audience:The outcome of the project was presented at International Association for Food Protection Annual Meetingin which more that 3,600 of the top industry, academic and governmental food safety/quality professions from all over the world. Also,the outcomes were dissiminated througha peer reviewed journal article (Journal of Food Protection) in the community of food safety professionals. 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?The model will be refined and validated to be dissiminated viaa peer reviewed journal article.
Impacts
What was accomplished under these goals?
During the reporting period, an integrated computational fluid dynamics model was developed to predict particle accumulation throughout the spray drying system. The highly integrated/holisticmodel is able to generate physical map of potential high-risk region in the system, by which process modification, hygenic equipment design, and efficient cleanding and sanitation strategies (goal #3) can be developed and explored.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Steinbrunner, P. J., B. P. Marks, E. T. Ryser, Q. J. Suehr, S. Jeong. 2021. Fate of Salmonella and
Enterococcus faecium during pilot-scale spray drying of soy protein isolate. Journal of Food
Protection. 84(4), 674-679. (https://doi.org/10.4315/JFP-20-284)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Suehr, Q., B. P. Marks, S. Jeong. (P2-156, Developing Scientist Entrant). Integration of pathogen
reduction models within computational fluid dynamics simulations of the spray drying process.
Annual Meeting of International Association for Food Protection (A Virtual Annual Meeting).
October 26-28, 2020.
|
Progress 04/01/19 to 03/31/20
Outputs
Target Audience:The findings were presented atInternational Association for Food Protection Annual Meeting in which more than 3,600 of the top industry, academic and governmental food safety/quality professionals from all over the world. Changes/Problems:Although we have already applied and got the approval for a no-cost extension for ayear, an unexpected circumstance, such as COVID-19, will hamperour plan for this extension inevitably. Therefore, we will minimize the scaleofthe remaining experiments related withcleaning/sanitationof spray drying process to an appropriate level for validating the integrated model. What opportunities for training and professional development has the project provided?Our research team have been actively involved in The International Association for Food Protection (IAFP)representinga broad range of members likeeducators, government officials, microbiologists, food industry executives and quality control professionals who are involved in all aspects of growing, storing, transporting, processing and preparing all types of foods. We participatedin the conference and presented what we developed and found. How have the results been disseminated to communities of interest?The outcomes of this reporting period are already scheduled to be presented at the Annual Meeting of theInternational Association for Food Protection in August 2020. What do you plan to do during the next reporting period to accomplish the goals?The integrated microbiology and CFD model will be reinforced with wall-deposit model which will befurther developed and refined to the pilot scale spray drying data. The holistic spray drying process model will then be utilized to predict high-risk location inside a spray dryer. Based on the results, potential process modification, hygienic equipment design ordry cleaning protocolswill be developed and disseminated to the target audiences.
Impacts
What was accomplished under these goals?
Spray drying is an efficient unit process for manufacturing various low-moisture powder products from liquid concentrates. The sprayed liquid droplets are instantly dried up in dry-hot air chamberand the solid particles arecollected, which continuously operatesfor several weeks until a clean break reaches. However,foodborn pathogens, such as Salmonella, can survive in wall-depositsduring this prolonged operationand contaminate the final product. Unfortunately, there is a significantknowledge gap inthis popular process in terms of data and tools for industryto predictthe risks associated with this microscopic and instantaneous process. The specific project for this reporting period achieved a major breakthrough modeling tool, anintegratedpredictive microbiological models within computational fluid dynamics (CFD)simulations of industrial-scale food-processing systems (i.e., spray drying), which can significantly improve process validation and model accuracy where direct measurement of controls is challenging. Ultimately, our research teamdeveloped and validateda CFD model of a pilot-scale spray drying system with an integrated microbial reduction model, which could notbe found among previous studies.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Steinbrunner, P., Ryser, E., Dolan, K., Marks, B. P., Jeong, S. (P1-204) Quantifying the Inactivation of Enterococcus faecium during Spray Drying. Annual Meeting of International Association for Food Protection, Louisville, KY. July 21-24, 2019
|
Progress 04/01/18 to 03/31/19
Outputs
Target Audience:The findings were presented in International Association for Food Protection Annual Meeting in which more than 3,600 of the top industry, academic and governmental food safety/quality professionals from all over the world. Changes/Problems:An original plan was to acquire a commercially availableprocess model software package to apply to our pilot-scale spray dryer, but it was not successful due to the availability, cost, and location. Thus, we developed our own simplified process model which is not perfect, but good enough to test our concept. Due to the time delay inacquiring the process model, it is possible for other objectives to be delayed. In any case of significant delay, wewill communicatewith the program coordinators accordingly. What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest? The results were presented to the group of food safety modeling experts and industry members in 2018 Annual Meeting of International Association for Food Protection, and accepted for 2019 Annual Meeting of the same group. What do you plan to do during the next reporting period to accomplish the goals?We will continue to refine the mathematical process model and the microbial inactivation model with respect to actual Salmonella. Once the holistic model is achieved, we will try to locate the specific microbial risk in the process and to develp a mitigation strategies to prevent the risks associated with the spray drying process.
Impacts
What was accomplished under these goals?
Spray drying is an efficient unit process for manufacturing various low-moisture powder products from liquid concentrates. The sprayed liquid droplets are mixed with dry hot air, dried up instantly, and the dried particles are collected, which continuously operates 24/7 for several weeks at industrial settings until a clean break cycle comes. During the prolonged operation, some foodborne pathogens, such as Salmonella, can be survived and contaminate the final product. However, there have been no available data and tools to assess the risk associated with this microscopic and instantaneous phenomenon. Our food safety engineering team (at Michigan State University) assessed the microbial inactivation capacity of the spray drying process using a pilot-scale spray dryer (located at Biosafety Level 2 Pilot Plant @ MSU) and surrogate organism (E. faecium) of Salmonella and found out that the similar process can only inactivate potential foodborne pathogens approximately by 99.9% which is not safe enough. In addition to the critical data, we were able to develop a mathematical model that can predict how much certain process conditions can kill foodborne pathogens. Ultimately, the data and the model can be coupled with an overall process model to assess the microbial risks associated with this efficient drying process. The specific objectives are: (1)To develop an integrated process model encompassing Salmonella inactivation/growth (in accumulated deposits) kinetics under spray drying conditions; (2)To evaluate the entire spray drying system (including processes before and after dryer), using the integrated process model to locate and verify the risk of Salmonella contamination; (3)To devise multifaceted solutions regarding process modifications, hygienic equipment design, dry cleaning technology, or hurdle technologies for eliminating Salmonella. During this project report period, we were able to accomplish the objective 1 and 2 (partial). For obj. #1, we were able to quantify the decimal reduction time (D-value) and the temperature dependency (z-value) for the surrogate organism (E. faecium) of Salmonella, and to develop a heat and mass transfer model for drying a microscopic droplet that can provide the temperature and moisture content of the droplets during the spray drying process. Currently, we are validating the findings and the model with actual Salmonella using the pilot-scale spray dryer in the Biosafety Level 2 Pilot Plant. The results and outcomes were presented in International Association for Food Protection Annual Meeting in which more than 3,600 of the top industry, academic and governmental food safety/quality professionals from all over the world. Our data and modeling approach clearly delivered the message saying that the spray drying process is not safe enough which can harbor microbial risks in the downstream of the process while the risk can be quantified.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Philip Steinbrunner, Elliot Ryser, Kirk Dolan, Bradley Marks, Sanghyup Jeong. Modeling Inactivation of Salmonella during Spray Drying (P2-97). Annual Meeting of International Association for Food Protection, Salt Lake City, UT. July 8-11, 2018.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2019
Citation:
Philip Steinbrunner, Elliot Ryser, Kirk Dolan, Bradley Marks, Sanghyup Jeong. Quantifying the Inactivation of Enterococcus faecium during Spray Drying (P1-204). Annual Meeting of International Association for Food Protection, Louisville, KY. July 21-24, 2019
|
Progress 04/01/17 to 03/31/18
Outputs
Target Audience:
Nothing Reported
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?The workwas accepted andwill be presented to the group of food safety modeling experts and industry membersin 2018 Annual Meeting of International Association for Food Protection. What do you plan to do during the next reporting period to accomplish the goals?Although the experimental design and methods are well laid out in the original proposal, a few tasks necessiate some modification or time of effort: (1) topurchase or acquire an appropriate spray drying process model so that our microbial inactivation model can be incorporated; (2) to adust the range ofprocess temperature for collecting more viable data for Salmonella inactivation.
Impacts
What was accomplished under these goals?
Spray drying is one of the most popular technologiesfor manufacturing low moisture powders, such as milk powder or soy protein isolates. However, our research data reveals that the process is not enough to achieve pasteurization goal for public safety because the process is not originallydesigned to reduce the population of pathogens, such as Salmonella. During this reporting period, we measured the efficacy of the spray drying process to inactivateSalmonella using thin liquid film testing platform, which is the two dimensional approximation of the three dimensional spherical particle. Using this experiment, we were able to collect inactivation data of Salmonella during spray drying, which will be used to develop a microbial predictive model for this type of process. This data and model can be utilized to predict how the process can efficiently eliminate the microbial hazard for various raw materials and process conditions.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Philip Steinbrunner, Elliot Ryser, Kirk Dolan, Bradley Marks, Sanghyup Jeong. Modeling Inactivation of Salmonella during Spray Drying (P2-97). Annual Meeting of International Association for Food Protection, Salt Lake City, UT. July 8-11, 2018.
|
|