Source: OHIO STATE UNIVERSITY submitted to
ULTRA SHEAR TREATMENT OF LOW-ACID LIQUID FOODS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
AFRI COMPETITIVE GRANT
Reporting Frequency
Annual
Accession No.
1014943
Grant No.
2018-67017-27914
Project No.
OHO03027-CG
Proposal No.
2017-05036
Multistate No.
(N/A)
Program Code
A1363
Project Start Date
Apr 1, 2018
Project End Date
Mar 31, 2024
Grant Year
2018
Project Director
Balasubramaniam, V. M.
Recipient Organization
OHIO STATE UNIVERSITY
1680 MADISON AVENUE
WOOSTER,OH 44691
Performing Department
Food Agr & Biological Eng
Non Technical Summary
Demand for minimally processed, clean label beverages is on the rise. Food industry attributes this phenomenon to consumers desire for products with health promoting nutrients and bioactive compounds intact with no or minimal use of synthetic ingredients. We have assembled a multi-disciplinary team of scientists and engineers from academia, food processors, and an equipment vendor to develop and facilitate industrial adaptation of a continuous ultra-shear technology (UST) with reduced thermal impact for preserving a variety of low-acid liquid foods.During UST, a pressurized fluid is allowed to exit confinement by passage through a throttling valve into an area of lower pressure; the fluid's compression energy converts to shear energy and then to thermal energy. This potentially enable the nonthermal and thermal destruction of pathogens, spoilage organisms and bacterial spores, while preserving nutritional attributes of fluid foods by minimizing heat effects while maximizing particle size reduction. In addition, UST technology has exciting potential uses in nano-emulsion formation, molecular structural modification (for example pressure induced protein structure modification), viscosity enhancement and sensory formulates. By reducing thermal exposure through combined application of elevated pressure, shear, and controlled time /temperatures, UST can facilitate the introduction of variety of consumer desired healthy beverages, juices, sauces that serve as delivery vehicle for health promoting compounds. The technology is expected to help address consumer demand for healthier beverage options. An industrial advisory board consisting of food processors, regulators, and equipment vendor will guide the researchers on industrial relevance of proposed scientific research and outreach efforts. The research tasks, to be conducted under AFRI food manufacturing technologies (A1363) foundational program includes the design and development of laboratory and pilot scale equipment prototype, conduct research to evaluate technology influence on food safety, quality and sensorial characteristics of the processed beverages, evaluate industrial relevance, and contribute to the development of relevant regulatory science.The influence of various UST process parameters including pressures, temperatures, dwell times, and shear intensity on spore inactivation suspended in low-acid food matrices will be studied. A pilot scale UST equipment will be constructed for the evaluation of food quality, nutritional and sensorial benefits of selected low-acid liquid foods using industrially relevant conditions. Knowledge gained from this project will be disseminated among food industry professionals via webinars, short courses and workshops as well as hands-on boot camps. Educational modules on process engineering, food safety, quality and nutritional aspects of UST will be developed. In summary, the underpinning science and prototype equipment developed during this project would help the equipment manufacturers, food processors and regulators to evaluate UST technology and facilitate its industrial implementation.
Animal Health Component
0%
Research Effort Categories
Basic
30%
Applied
40%
Developmental
30%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5015010110020%
5015010202020%
5015010309010%
5015010100020%
5015010302010%
5015010303020%
Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
5010 - Food;

Field Of Science
2020 - Engineering; 3090 - Sensory science (human senses); 3020 - Education; 1100 - Bacteriology; 1000 - Biochemistry and biophysics; 3030 - Information and communication;
Goals / Objectives
The overall goal of this integrated (research, extension and/or education) project is to develop prototype laboratory and pilot scale machinery and conduct fundamental and applied process engineering and scientific investigation of a continuous ultra-shear technology (UST) concept for the preservation of shelf-stable low-acid liquid foods under reduced thermal process conditions. Specific objectives includeConstruct laboratory UST equipment for microbiological testing under controlled UST process conditions.Investigate the influence of selected UST process (upstream and downstream parameters) of pressures, temperatures, dwell times, shear intensity on bacterial spore inactivation.Fabricate pilot scale UST equipment using an innovative modular pump-isolator concept. Develop concept for production system based on laboratory scale test results.Investigate the influence of selected UST process (upstream and downstream parameters) of pressures, temperatures, dwell times, shear intensity, on texture and quality attributes of selected low-acid food matrices.Evaluate UST potential to reduce synthetic food additives to develop clean label liquid beverages using pilot scale equipment.Investigate sensory acceptance and UST potential in enhancing product texture, sweetness, color and quality attributes. Evaluate storage stability of processed samples.Provide comprehensive industrial outreach via webinar, food processor fact sheets, short courses and workshops. Offer hands-on boot camp for interested food processors basic principles and applications of UST using pilot scale equipment.Develop educational modules on UST technology for senior level undergraduate and graduate students.
Project Methods
Construct the laboratory scale ultra shear technology (UST) equipment and investigatethe influence of selected UST process (upstream and downstream) parameters, on bacterial spore inactivation.Evaluate the combined effects of high pressure exposure, high shear, cavitation and thermal exposure to achieve the desired effects of improved food sensory and nutritional qualities of processed beverage products.Based on the knowledge gained from lab scale food safety studies, we will fabricate a pilot scale UST equipment andinvestigate the influence of selected UST process (upstream and downstream) parameters of pressures, temperatures, dwell times, shear intensity, on texture and quality attributes of selected low-acid food matrices. Experiments will also be carried out to evaluate the opportunity to reduce the synthetic food additives to develop clean label liquid beverages and evaluate sensory acceptance of selected beverages. Assist the food processors in evaluating suitability of UST technology on selected products of their interest.We plan todisseminate the knowledge gained from the study among the food processors via webinar, food processor fact sheets, short courses and workshops. Offer hands-on boot camp for interested food processors basic principles and applications of UST technology. We plan toadvanced food manufacturing technology concepts viaundergraduate and graduate hands-on training as well as developing relevant course modules.

Progress 04/01/18 to 03/31/24

Outputs
Target Audience:Our target audience includes engineers, scientists, and policymakers from academia, the food industry, equipment manufacturers, consumers, and regulatory agencies who are interested in the development of the next generation of sustainable food processing technologies for clean label products to satisfy consumer demand for healthy processed foods. We reached out to our target audience using various traditional and modern communication tools, including journal articles, presentations at professional society meetings, pilot plant demonstrations, short courses and workshops, preparation of extension factsheets, and engagement on social media sites such as LinkedIn. Additionally, we contributed to interviews in food technology-related trade magazine articles. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Over the last five years, three doctoral students completed their studies in advanced food technologies under the supervision of the investigator. The investigator also hosted two professors from Malaysia and India and trained them on various advanced food processing and technology research. Additionally, the investigator trained about 200 undergraduate and graduate students pursuing degrees in food science and technology, food business, agricultural systems, and food, agricultural, and biological engineering on various principles and applications of novel food processing methods between 2018-2023. Students also learned about the various equipment components and industrial applications of these technologies during pilot plant exercises. How have the results been disseminated to communities of interest?The project contributed to 5 book chapters and about 12 peer-reviewed journal articles. Results of the study was dissiminated among target audience viapresentations at regional, national, and international conferences. Our university-industry scientific partnership enabled the industry collaborator to commercialize UST technology for emulsion applications. Bootcamps and pilot plant demonstrations were provided for visiting industry professionals and FDA field inspectors. This helped them evaluate the benefits and limitations of novel food processing technologies.Co-organized 2023 International nonthermal processing workshop held at Univ of Minnesota. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? The Ohio State University researchers worked with subcontractor Pressure BioSciencesin development of prototype bench and pilot scale UST equipment. PBI developed and installed bench and pilot-scale UST equipment at The Ohio State University. This pilot scale equipment is capable of (semi)-continuous operation at pressures up to 400 MPa and flow rates up to 4 L/min. The concept can be readily scaled-up to industrial scale using commercial high-pressure pumps and pressure vessels, which are available in the market. UST pilot scale equipment have certain unique features that overcome limitations of conventional equipment. The UST shear valve has a throttling design that dynamically adjusts the annular flow restriction gap to ensure that all material gets processedat the maximal shear rate.The throttling action of the valve makes it resistant to clogging and ensures that all the products processed at the maximum shear rate possible, preventing any under-processed material frompassing through the system. The shear valve is manufactured from inert ceramic materials that arenot prone to rapid cavitational erosion, which is typical of conventional technologies.Fluidic isolator conceptphysically separates the flow of pressure transfer fluid (water) from the product being processed. The isolator concepteffectively prevents product cross-contamination with debris from pump components and pressuretransfer fluid, greatly simplifying the processes of equipment sanitation and cleaning. Our study demonstrated that by selecting appropriate processes (pressure, temperature, shear valve geometry, and shear rate) as well as product parameters (pH, water activity, and composition), high-pressure-based ultrashear technologies can help achieve food safety, quality, and nutritional goals. The research demonstrated a range of treatment efforts, including the preservation (pasteurization or commercial sterilization) of liquid foods and the blending of dairy-plant proteins and fats to produce stable colloidal systems such as dispersions and nanoemulsions.We demonstrated that a combination of pressure, temperature, and shear can synergistically inactivate vegetative bacterial cells and spores. Ultrashear technology (UST) enables food and beverage processors to formulate and deliver extended shelf-life beverages with a unique texture and consumer-desired sensory properties without the use of synthetic additives. UST facilitates unique structural modifications, such as improved fluid viscosity, mixing, particle size reduction, and emulsification, in the treated liquid. UST helps to produce liquid foods with reduced fat and is free of additional thickeners.UST can be a valuableprocessing tool for producing stable plant and plant-dairy protein blended beverage dispersions without the need for synthetic stabilizers.We also demonstrated the feasibility of making ice cream withoutany emulsifiers from a UST-treated simple ice cream mix. UST technology can be used for formulating stable food-grade nanoemulsions. These nanoemulsions may encapsulate various functional food ingredients, including omega-3/6/9 fatty acids, flavoring agents, essential oils, lipophilic antioxidants (carotenoids), vitamins, bioactive flavonoids, and phytosterols. Beyond food processing, UST shows promising applications in medical drug delivery, cosmetics, biotechnology, agriculture, and advanced nanomaterials manufacturing. Co-organized the 2023 International Nonthermal Processing Workshop and Short Course along with colleagues from the University of Minnesota. Approximately 80 participants from around the globe learned about various research advances and industrial applications of nonthermal processing technologies for clean label foods, including high-pressure and ultrashear technology. Organized a bootcamp and pilot plant demonstration at OSU to demonstrate unique benefits and limitations of UST among food processors.

Publications

  • Type: Journal Articles Status: Published Year Published: 2023 Citation: Balasubramaniam, V.M., Ahmed E Yousef, Jimenez Flores, Edmund Ting, and Alexander Lazarev. 2023. Ultra-shear: A transformative technology. Food Technology, 77 (11), 56-59.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Silvia de Lamo Castellvi, Sai Sasidhar Guduru, Aur�lie Ballon, Madushika Keshani Ranasinghe, Maria Carme G�ell, Montserrat Ferrando, Luis Rodriguez-Saona, VM Balasubramaniam. 2023. High pressure processing, a promising technology to enhance protein extraction. 2023 IFT-EFFoST International Nonthermal Processing Workshop and Short Course, Minneapolis, MN. Oct 15-17.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Liz Astorga-Oquendo, Hetian Hu, Ahmed E. Yousef, and V.M Balasubramaniam. 2023. Inactivation of Clostridium sporogenes PA 3679 by a synergistic pressure, temperature, and antimicrobial compound combinations. . 2023 IFT-EFFoST International Nonthermal Processing Workshop and Short Course, Minneapolis, MN. Oct 15-17.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Balasubramaniam, V.M. 2024. Nonthermal processing technologies. Lecture presented to FDA and State Inspectors (FD152 course) at The Ohio State University. March 2024
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Balasubramaniam, V.M., Hetian, Hu, Sai Guduru 2024. Nonthermal processing technologies. High pressure processing pilot plant demonstration to FDA and State Inspectors, FD152 course at The Ohio State University, Columbus, OH. March 2024.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Balasubramaniam, V.M. 2024. Innovations in food processing for a healthier consumer lifestyle. Invited presentation presented as a part of 2024 Lunch-N-Learn Series, National Coalition for Food and Agriculture Research, Capitol Hill, Washington, DC. March 2024.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Hetian Hu, Jerish Joyner Janahar, V.M. Balasubramaniam, Ahmed Yousef, and Edmund Ting. 2023. Effects of pressure, shear, temperature, and their interaction on the inactivation of Clostridium sporogenes PA3679 spores during ultra-shear processing. 2023 IFT-EFFoST International Nonthermal Processing Workshop and Short Course, Minneapolis, MN. Oct 15-17.


Progress 04/01/22 to 03/31/23

Outputs
Target Audience:The results of the study were disseminated among different stakeholders including liquid beverage processors, equipment developers, food processing organizations, and academic researchers. Changes/Problems:Our earlier NIFA supported research utilized industrially relevant dairy and plant proteins. To compare the action of pressure, shear and temperature on proteins at the molecular level, OSU investigator Balasubramaniam initiated a mechanistic study in collaboration with National Institute of Standards and Technology, Center for Neutron Research Scientist Dr. Susana Texieria using small-angle X-ray scattering. Representative proteins from animal source - Beta-Lactoglobulin (BLG) and plant source - Pea lectin (PL) and mixtures of these proteins are investigated under high pressure processing and ultrashear technology processing conditions. As a part of the effort, doctoral student Jerish Janahar received a NIST scholarship to attend a training at NIST, Gaithersburge, MD and conducted the experiments. Though collaboration started by early 2022, project team encountered delays as a consequence of limited access and operation of Government (NIST) facilities during on-going CoVID pandemic. Finally the team able to schedule experiments within NIST and completed most of the relevant experiments. No cost extension through December 31, 2023, would enable the team to conduct additional experimentation and relevant analysis. The study would expect to provide some mechanistic insight how combining different proteins using this emerging food processing technology. OSU-NIST team expect to publish this joint collaborative researchwork in peer-review journal article. What opportunities for training and professional development has the project provided?Two Ohio State University doctoral students and research associate were involved in conducting various experiments in collaboration with project subcontractor Pressure BioSciences. OSU doctoral student worked on UST project received one-week training scholarship for using small-angle X-ray scattering facility available at National Institute of Standards and Technology (NIST) Center for Neutron Research, Gaithersburg, MD. Graduate students conducting research presented the research at professional society meetings won prizes at 2022 IFT Annual Meeting and OSU Edward Hayes Graduate Research forum. UST equipment was demonstrated to undergraduate and graduate students taking unit operations in food processing course. OSU Pilot scale UST equipment was demonstrated for various food and beverage processors as well as FDA inspectors. How have the results been disseminated to communities of interest?Results of the study was disseminatedamong stakeholders via professional society meeting presentations, journal articles, industrial trade magazine articles,in person pilot plant demonstrations and food processor factsheets. What do you plan to do during the next reporting period to accomplish the goals?Experiments are in progress in collaboration with researchers from National Institute of Standards and Technology (NIST) to understand how animal and plant simple protein structures and confirmation is modified by pressure, shear and temperature combinations using small-angle X-ray scattering. Experiments are also in progress to evaluate ultrashear technology treatment conditions for the inactivation of Clostridium sporogenes spores. Studies help to identify safe harbor conditions needed for UST treatment of low-acid shelf-stable liquid foods.

Impacts
What was accomplished under these goals? Ultrashear technology can help to formulate novel clean label liquid foods from dairy and plant proteins with different proportion of fat content. By varying treatment intensity and product formulation, products of different consistency (e.g., ice cream, sauce, coffee) can be formulated. Ultrashear technology (UST) treatment reduced particle size at lower protein concentrations, however, aggregation of particles was observed above certain threshold concentrations. UST treatment increased viscosity of liquid foods as function of protein content. By suitable choice pressure, temperature and shear intensity pasteurization and sterilization effects can be realized during UST. Vegetative bacteria and spores showed different sensitivities to UST. 400 MPa at 70°C UST treatment reduced L. brevis population by 7 logs while B. cereus spore population reduced by 1.6 logs. Microbial safety of the UST is influenced by shear valve geometry. Among three shear valves (ultrashear valve, needle valve, and tubular valve), ultra-shear valve produced higher microbial reduction than other valves tested. Pressure and thermal effects (above certain threshold values), and pressure holding time had synergistic effects on C. sporogenes PA3679 spores lethality. 400MPa-105°C ultrashear technology treatment resulted in a 3.27-log reduction when the Clostridium sporogenes spores were subjected to 5 min pressure holding time. A bootcamp was organized to provide an overview about ultrashear technology and subsequently demonstrate the technology operation at The Ohio State University emerging food processing technology pilot plant for interested food processors.

Publications

  • Type: Journal Articles Status: Published Year Published: 2023 Citation: Jerish Joyner Janahar; V.M. Balasubramaniam; Rafael Jim�nez-Flores; Osvaldo H. Campanella; Bhavesh Patel; Joana Ortega-Anaya. 2023.Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels. Current Research in Food Sci. vol 6.100439 DOI: 10.1016/j.crfs.2023.100439
  • Type: Journal Articles Status: Accepted Year Published: 2023 Citation: Jerish Joyner Janahar, Jie Xu, V.M. Balasubramaniam, Ahmed Yousef, Edmund Ting. 2023. Influence of pressure, shear, thermal and valve geometry effects on the inactivation of Lactobacillus brevis cells and Bacillus cereus spores. International Journal of Food Properties. Vol 26, no. 1. Pages 628-646
  • Type: Journal Articles Status: Published Year Published: 2022 Citation: Jerish Joyner Janahar, V. M. Balasubramaniam, Rafael Jimenez-Flores, Osvaldo H. Campanella, Israel Garc�a-Cano, and Da Chen. 2022. Pressure, shear, thermal, and interaction effects on quality attributes of peadairy protein colloidal dispersions. Food Hydrocolloids. 131, 107811
  • Type: Websites Status: Published Year Published: 2022 Citation: Jerish Joyner Janahar and V.M. Balasubramaniam. 2022. Application of High-Pressure-Based Technologies in the Food Industry. Factsheet for food processors. FST-FABE-1001. Ohio State University Extension Factsheet (peer-reviewed), Columbus, OH.https://ohioline.osu.edu/factsheet/fst-fabe-1001
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Balasubramaniam, V.M. and H. Feng. 2022. Improving Plant Protein Functionality Through Minimal Processing Technologies On-demand scientific presentation, 2022 IFT Annual Meeting, Chicago, IL July 10-13
  • Type: Journal Articles Status: Published Year Published: 2023 Citation: Chandrakala Ravichandran, Lakshmi E. Jayachandran, Anjineyulu Kothakota, R. Pandiselvam, V.M. Balasubramaniam. 2023. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review, Food Control, Volume 146, 109516, https://doi.org/10.1016/j.foodcont.2022.109516
  • Type: Book Chapters Status: Accepted Year Published: 2023 Citation: Balasubramaniam, V.M., James Lee, and Luca Serventi. 2023. Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean-Label Foods. In Sustainable Food Innovation, Luca Serventi (editor), Springer (in press).
  • Type: Book Chapters Status: Accepted Year Published: 2023 Citation: Hetian, Hu and V.M. Balasubramaniam. 2023. High pressure processing. Encylopedia of Food Safety, L. Jackson (ed), 2nd edition, Elsevier (in press).
  • Type: Other Status: Published Year Published: 2023 Citation: Balasubramaniam, V.M., Janahar, Jerish Joyner, Guduru, Sai Sasidhar and Hetian, Hu. 2023. Application of high pressure-based technologies for preservation of liquid and solid foods. Pilot plant demonstration to FDA and State Inspectors (FD152 course) at The Ohio State University. Jan 2023
  • Type: Other Status: Published Year Published: 2023 Citation: Balasubramaniam, V.M. 2023. Nonthermal technologies. Lecture to FDA and State Inspectors (FD152 course) at The Ohio State University. Jan 2023.
  • Type: Other Status: Other Year Published: 2022 Citation: Balasubramaniam, V.M. Invited Panelist, Novel Technologies, and Innovation. What new technologies are available to refine and improve the functionality of ingredients such as plant proteins? 2022 IFT Annual Meeting, Chicago, IL July 10-13. Multi-session conversation panelist.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Balasubramaniam, V.M. 2022. Impact of ultrashear technology on quality attributes of model plant-dairy protein dispersions. Northeast Agricultural and Biological Engineering Conference, Edgewood, MD. July 31-August 3 2022
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Balasubramaniam, V.M. 2022. The principles of ultrashear technology and its application in processing clean label beverages. 11th International Conference on High Pressure Bioscience and Biotechnology (HPBB2022), University of Copenhagen, Copenhagen, Denmark. July 5-July 8
  • Type: Other Status: Published Year Published: 2022 Citation: Annie Lennon. 2022. Plant-based meat vs. chicken: Which do we get more protein from? Medical News Today. https://www.medicalnewstoday.com/articles/can-eating-a-plant-based-diet-alleviate-or-prevent-asthma
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Janahar, J.J., Balasubramaniam, V.M., Jimenez-Flores, R., & Campanella, O.H., Patel, B. & Ortega-Anaya, J. 2022. Influence of fat content and ultra shear technology on rheological behavior and stability of pea-dairy protein colloidal dispersions. Presented at the IFT FIRST annual event  Student Poster and oral competition, Food Engineering Division
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Janahar, J.J., Balasubramaniam, V.M., Jimenez-Flores, R., & Campanella, O.H., Patel, B. & Ortega-Anaya, J. 2022. Influence of ultra shear technology on pea-dairy protein colloidal dispersions of varying fat content. Presented at 2022 College of Food, Agricultural, and Environmental Sciences (CFAES) - Ohio Agricultural Research and Development Center (OARDC) Annual Conference Poster Contest, Columbus, OH.


Progress 04/01/21 to 03/31/22

Outputs
Target Audience:The results of the study were dissiminated among different stakeholders including liquid beverage processors, equipment developers, food processing organizations, and academic researchers. Changes/Problems:Due to CoVID, we are requesting one-year no cost extension of the project. What opportunities for training and professional development has the project provided?Two Ohio State University doctoral students and research associate were involved in conducting various experiments in collaboration with project subcontractor Pressure BioSciences. Pilot scale UST equipment was demonstrated for various food and beverage processors as well as FDA inspectors. How have the results been disseminated to communities of interest?Results of the study was dissiminated among stakeholders via professional society meeting presentations, journal articles, webinars and in person pilot plant demonstrations. What do you plan to do during the next reporting period to accomplish the goals?Continue evaluate different liquid beverages using pilot scale ultrashear technology equipment.

Impacts
What was accomplished under these goals? We evaluated the feasibility of producing stable protein colloidal dispersion by blending dairy and various plant proteins using ultra shear technology (UST). Our studies evaluated the influence of UST process parameters (shear, temperature, pressure, and interactions) on the quality attributes of milk and plant protein suspensions. UST treatment reduced particle size at lower protein concentrations, however, aggregation of particles was observed above certain threshold concentrations. UST treatment increased viscosity of liquid foods as function of protein content. UST treatment produced stable colloidal dispersions, with no sedimentation up to 15 days storage at 4 °C. UST treatment created homogenous stable dairy-pea protein blends, emulsions, or gel structures depending on treatment intensity and protein concentration. Ultra-shear technology produced stable milk-plant protein blends without preservatives. UST produced stable nano emulsions from various sources including algae oil, curcumin, and retinol. Similarly, UST helped to preserve entomotoxic activity of neem oil. Project subcontractor Pressure Biosciences Inc. installed a pilot scale UST equipment at Ohio State University Food Safety Engineering Laboratory, Center for Clean Food Process Development by January 2022. OSU researchers developed and implemented a cleaning and sanitization method for UST pilot scale equipment. OSU researchers formulated and UST processed different demonstration liquid food products (including fluid milk, dairy-plant protein liquid foods, ice cream mix) to illustrate the benefits and limitations of ultrashear technology pilot plant equipment. The application of UST equipment for processing various clean label liquid foods was demonstrated to various visiting food and beverages processors.

Publications

  • Type: Journal Articles Status: Published Year Published: 2022 Citation: Jerish Joyner Janahar V.M.Balasubramaniam Rafael Jimenez-Flores Osvaldo H.Campanella Israel Garc�a-Cano DaChen. 2022. Pressure, shear, thermal, and interaction effects on quality attributes of peadairy protein colloidal dispersions. Food Hydrocolloids. 131, 107811.https://doi.org/10.1016/j.foodhyd.2022.107811
  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Balasubramaniam V.M. 2021.Process development of high pressure-based technologies for food: research advances and future perspectives. Current Opinion in Food Science. 42, 270-277. https://doi.org/10.1016/j.cofs.2021.10.001
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Balasubramaniam, V.M., Janahar, Jerish Joyner and Guduru, Sai Sasidhar. 2022. Application of high pressure based technologies for preservation of liquid and solid foods. Pilot plant demonstration to FDA inspectors, FD152 The Ohio State University. Quarterly pilot plant demonstrations
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Balasubramaniam, V.M. 2022. Nonthermal processing (lecture) Food and Drug Inspectors and State Inspectors Training at The Ohio State University, Columbus, Ohio. Quarterly presentations. FD152 class
  • Type: Conference Papers and Presentations Status: Published Year Published: 2021 Citation: Janahar, J.J., Balasubramaniam, V.M., Jimenez-Flores, R., and Campanella, O. H. 2021. Rheological characterization of protein solutions under pressure, shear, temperature and interactions. Presented at 2021 CFAES Annual Research Conference, The Ohio State University. April 2021.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2021 Citation: Balasubramaniam, V.M. 2021. Ultra-High-Pressure Homogenization - Novel Applications. 2021 International Nonthermal Processing Workshop, Co-sponsored by Institute of Food Technologists (IFT) and European Federation of Food Science and Technology (EFFoST). Oct 5-6, 2021
  • Type: Conference Papers and Presentations Status: Published Year Published: 2021 Citation: Balasubramaniam, V.M. 2021. Recent trends in nonthermal food processing: Prospects and Challenges. Virtual presentation, All India Council for Technical Education (AICTE), Faculty Development Program (FDP), Indian Institute of Food Processing Oct 2, 2021
  • Type: Conference Papers and Presentations Status: Published Year Published: 2021 Citation: Balasubramaniam, V.M. 2021. High pressure based continuous flow processes for food and beverages products. Institute of Food Technologists 2021 Annual (Virtual) Meeting. July 19-21, 2021
  • Type: Conference Papers and Presentations Status: Published Year Published: 2021 Citation: Balasubramaniam, V.M. 2021. Current advances and future perspectives in process development of high-pressure based technologies. 2021 Annual Meeting of Korean Society of Food Science and Biotechnology (KoSFoST). (Food Engineering keynote, Virtual). July 7, 2021
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Smejkal G. Edmund Ting and A. Lazarev. 2022.Oral prednisone nanoemulsions produced by Ultra Shear Technology. Pressure BioScience Technical Brief (UST-001). https://u.osu.edu/foodsafetyeng/technical-briefs/
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Smejkal G. Edmund Ting and A. Lazarev. 2022.Omega-3 fatty acid rich algae oil nanoemulsions produced by Ultra Shear TechnologyPressure BioScience Technical Brief (UST-003). https://u.osu.edu/foodsafetyeng/technical-briefs/
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Smejkal G. Edmund Ting and A. Lazarev. 2022 Long term room temperature stability of representative nanoemulsions produced by Ultra Shear Technology. Pressure BioSciences (UST-005).https://u.osu.edu/foodsafetyeng/technical-briefs/
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Smejkal G. Edmund Ting and A. Lazarev. 2022 Stability of curcumin nanoemulsions produced by Ultra Shear Technology Pressure BioSciences (UST-006). https://u.osu.edu/foodsafetyeng/technical-briefs/
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Smejkal G. Edmund Ting and A. Lazarev. 2022 Retinol nanoemulsions produced by Ultra Shear Technology Pressure BioSciences (UST-007). https://u.osu.edu/foodsafetyeng/technical-briefs/
  • Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Smejkal G. Edmund Ting and A. Lazarev. 2022 Neem oil nanoemulsion produced by Ultra Shear Technology: Finding Neem-OPressure BioSciences (UST-009). https://u.osu.edu/foodsafetyeng/technical-briefs/


Progress 04/01/20 to 03/31/21

Outputs
Target Audience:Research was disseminated among food processors, equipment providers, regulators, faculty members, and graduate students. We have prepared peer-review journal articles, onsite demonstrations, zoom webinars, and technical presentations at the national level meetings. Changes/Problems:CoVID conditions delayed the installation of pilot scale equipment installation at the Ohio State Univeristy. Once CoVID restrictions are eased, OSU and PBI will work in installing the pilot scale equipment at OSU Emerging Technology Pilot Plant What opportunities for training and professional development has the project provided?Two graduate research associates, one post-doctoral research associate, and a staff research associate conducted experiments, analyzed the data, and prepared manuscripts for publication under the guidance of the principal investigator. Students and scholars shared research results with scientific audiences through presentations in local and national professional society meetings. Graduate research associates and research associates also participated in industrial outreach activities by assisting the investigator in pilot plant demonstration of the technology for visiting food processors. They also participated in onsite training of FDA inspectors taking a training class at OSU on various high-pressure technologies. The project team also shared knowledge gained as a part of teaching graduate and undergraduate students taking the 2020 Spring Semester offerings of FDSCTE 5400 Unit Operations in Food Processing and FABENG 4410 Unit Operations in Food Engineering. How have the results been disseminated to communities of interest?The results are disseminated via multiple ways including: (a) publications in peer-review journal articles, (b) online presentations at professional society meetings, as well as (c) virtual training of food processors and regulatory inspectors. What do you plan to do during the next reporting period to accomplish the goals?1. Conduct UST studies at elevated pressure (400 MPa) and thermal (105-140C) conditions using bench scale UST equipment. 2. install pilot scale equipment at OSU (after CoVID restrictions are eased) and then begin experiments with pilot scale equipment

Impacts
What was accomplished under these goals? L. brevis(1.6×1010CFU/mL), a non-spore former, andB. cereus(3.2×108CFU/mL) a spore former, were suspended in HEPES buffer (pH 7.3) and tested in this study. Bacterial suspension was processed using a bench scale ultra-shear equipment at 400MPa at 40°C (temperature contribution to microbial lethal effect ignored) or 70°C (temperature contributes to microbial lethal effect). The product exits through a shear valve at two different shear flow rates (0.41 ± 0.10g/s and 1.05 ± 0.06g/s). UST treatment time was varied with or without addition of 1.5 m long holding tube. The number of survivors was enumerated on lactobacilli MRS agar (L. brevis) and nutrient agar (B. cereus). Additional isothermal (40°C/70°C) and high-pressure processing (HPP; 400MPa, 40°C or 70°C) experiments were conducted to evaluate thermal only, pressure only and combined pressure-thermal effects. Lactobacillus brevisandBacillus cereus) by ultra-shear applied at 400MPa and 40°C and 70°C.The process come-up time for thermal (70oC, 0.1 MPa), HPP (70oC, 400 MPa) and UST (400 MPa & 70oC exit temperature at the shear valve) were 10, 30, and 3-10 (depending on flow rate) seconds, respectively. This resulted in respective maximum reductions of 0.7, 8.4, 7.1-log forL. brevisand 0.6, 2.3, 2.1-log forB. cereus. Within the study conditions, shear flow rate and residence time, did not show significant (P>0.05) influence on microbial inactivation for both strains. Additional improvements have been made and a valve capable of 140C operations has been developed.

Publications

  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Jerish Joyner Janahar, Alice Marciniak, V.M. Balasubramaniam, Rafael Jimenez-Flores, Edmund Ting. 2021. Effects of pressure, shear, temperature and their interactions on milk selected quality attributes. Journal of Dairy Science.104:15311547 https://doi.org/10.3168/jds.2020-19081
  • Type: Book Chapters Status: Published Year Published: 2020 Citation: Kamat, S. and V.M. Balasubramaniam. 2020. High pressure process development for food safety and quality, Chapter 23. In Food Safety Engineering. Ali Demirci, Hao Feng and Kathirvan Krishnamoorthy (eds). Food Engineering Series. Springer, Cham
  • Type: Book Chapters Status: Awaiting Publication Year Published: 2021 Citation: Fira Zulkurnain, Alifdalino Sulaiman, and V.M.Balasubramaniam. 2020. Application of High Pressure Processing in Food. Chapter in Advances in Thermal and Non-thermal Food Process Technology Kshirod Kumar Dash and Sourav Chakraborty (editors), CRC Press (in press).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Balasubramaniam, V.M. 2020. High pressure food pasteurization sustainability. Presented at Symposium (112) Novel Technologies for Sustainability, Energy, and Water Conservation, 2020 IFT Annual (Virtual) Meeting, Chicago, IL. July 13-15.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Balasubramaniam, V.M. 2020. Food engineering for healthy and sustainable food systems. Sustainable Development of and Research Opportunities in Food and Chemical Engineering, International Virtual Professional Development Program, Hindustan College of Engineering and Technology, Coimbatore, India. Oct 8.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2020 Citation: Balasubramaniam, V.M. 2020. Application of high pressure-based technologies for beverages: Effect on spores and vegetative Cells. Presented at symposium Recent Advancements in Beverage Processing: Considerations and Outcomes. International Association for Food Protection Virtual Meeting, Des Moines, IA. Oct 26-28
  • Type: Other Status: Published Year Published: 2020 Citation: Balasubramaniam, V.M. 2020. Research Advances in nonthermal food manufacturing technologies. Invited Graduate Seminar (Virtual) Presentation, Department of Biological Systems Engineering, Virginia Tech. Nov 10
  • Type: Other Status: Published Year Published: 2020 Citation: Balasubramaniam, V.M. 2020. Nonthermal processing technologies, lecture for FDA inspectors, FD152, The Ohio State University, July 31st
  • Type: Other Status: Published Year Published: 2020 Citation: Balasubramaniam, V.M., Janahar, Jerish Joyner and Guduru, Sai Sasidhar. 2020. Application of high pressure based technologies for preservation of liquid and solid foods. Pilot plant demonstration to FDA inspectors, FD152 The Ohio State University. July 31
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Jie Xu, Jerish Joyner Janahar, V.M. Balasubramaniam, Ahmed Yousef, and Edmund Ting. 2020. Thermal, pressure and shear on the inactivation of Lactobacillus brevis and Bacillus cereus. International Association for Food Protection (Virtual) Meeting, Des Moines, IA. Oct 26-28.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Jerish Joyner Janahar, Alice Marciniak, V.M. Balasubramaniam, Rafael Jimenez-Flores, Edmund Ting. 2020. Pressure, shear, thermal and interaction effects on quality of milk treated by Continuous High Pressure Processing system. 2020 IFT Annual Meeting (Virtual), Chicago, IL. July 13-15.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: A. Sulaiman, V.M. Balasubramaniam, A.E. Yousef, T. Tahajod, and J. Sandridge. 2020. Kinetics of Inactivation of Lactic Acid Bacteria by Pressure Thermal Treatments. Nonthermal Processing Poster Presentation. 2020 IFT Annual Meeting (Virtual), Chicago, IL. July 13-15.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Balasubramaniam, V.M. and Edmund Ting. 2020. Ultra Shear Technology for the Preservation of Food and Pharmaceutical Liquids. 3rd Food Innovation and Engineering (FOODIE) Conference, American Institute of Chemical Engineers, Nov 4-6 Virtual meeting.


Progress 04/01/19 to 03/31/20

Outputs
Target Audience:Target audiences include food processors, equipment providers, regulators, faculty members, and academic researchers and graduate students interested in development and assessment of novel food processing technologies that satisfy consumer demand for minimally processed foods with fresh-like quality attributes. The information is shared in the form of peer-review scholarly articles, webinars, onsite piloy plant demonstrations, as well as technical presentations for the target audience. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Two graduate research associates, one post-doctoral research associate, and a staff research associate conducted experiments, analyzed the data, and prepared manuscripts for publication under the guidance of the principal investigator. Students and scholars shared research results with scientific audiences through presentations in local and national professional society meetings. Graduate research associates and research associates also participated in industrial outreach activities by assisting the investigator in pilot plant demonstration of the technology for visiting food processors. They also participated in onsite training of FDA inspectors taking a training class at OSU on various food processing technologies. The project team also shared knowledge gained as a part of teaching graduate and undergraduate students taking the 2019 Spring Semester offerings of FDSCTE 5400 Unit Operations in Food Processing and FABENG 4410 Unit Operations in Food Engineering. About 43 students benefitted from this lecture and pilot plant demonstration. Graduate student Jerish Joyner and research associate Shreya Kamat also helped the investigator to co-organize A1363 Food Manufacturing Technologies Annual Grantees' Conference during the IFT Annual Meeting, contributed to preparation of proceedings, and interacted with other investigators and project personnel attending that meeting. How have the results been disseminated to communities of interest? The results are disseminated via multiple ways including: (a) publications in peer-review journal articles, (b) presentations at conferences of professional societies including IFT, (c) presentations in webinars, and (d) onsite pilot plant demonstrations to food processors and regulatory inspectors. What do you plan to do during the next reporting period to accomplish the goals?We plan to continue research and industrial outreach efforts on (a) microbial safety of UST-treated beverages, and (b) evaluate combined pressure-thermal-shear effects on microorganisms, nutrients, and ingredients. We anticipate installation of pilot-scale UST equipment in our pilot plant by Spring/Summer 2020. This pilot-scale equipment will be used to evaluate UST treatment effects on various beverages of industrial interest.

Impacts
What was accomplished under these goals? Fluid foods serve the needs of consumers' healthy lifestyle. They are a rapidly growing segment in the beverage industry. Though batch high pressure pasteurized beverages have been recently commercialized, their batch nature has been a hurdle for wider adaptation of the technology for high-throughput, commodity-oriented beverage products. Developing continuous high pressure-based technologies will help the beverage industry introduce a variety of value-added products including animal- and plant-based beverages, sauces, sports drinks, and juices. Our research addresses such needs by developing prototype lab- and pilot-scale continuous ultra-shear technology (UST) equipment in collaboration with our industrial partner Pressure Biosciences, Inc. (PBI). These prototypes enable us to systematically conduct scientific studies on the microbial safety and quality of pressure-treated beverages. Knowledge gained in our study will also help the industry to scale up and manufacture commercial-scale, continuous high-pressure equipment. Bench scale ultra-shear technology equipment Ohio State University (OSU) collaborated with PBI on the fabrication of bench scale ultra-shear technology equipment. The equipment was installed at OSU in May 2019. The unit can deliver pressures up to 400 MPa and is temperature controlled. Key components include a raw liquid food reservoir tank, pressure-generating system and pressure chamber, shear valve, and processed product receiver. The equipment components can be interchanged modularly to create different desired treatment effects by manipulating various combinations of pressure, temperature, and shear of the test fluid. Dr. Edmund Ting, PBI co-investigator trained OSU personnel on basic operation of the equipment. During our trials, the brittle fracture of the ceramic valve nozzle was observed as a major problem. Several modifications were made to the UST valve to test concepts and improved reliability. One major goal of the UST project is to understand the role of shear in spore inactivation and product quality. We are also investigating the intentional use of UST valves with different shear intensities. In theory, shear intensity is highest when the pressure drop takes place over the narrowest spatial distance. One version of the valve achieves this effect by using a ball over a ceramic seat while another version employed a cone over a ceramic seat. The curvatures of the contacting surfaces create a very narrow convergent and divergent gap in which the majority of the pressure drop takes place. By modifying the valve to generate the same pressure drop over a far longer spatial distance, we can lower the shear intensity. Sanitation protocol for UST equipment Subsequently, OSU's efforts focused on developing a sanitation protocol for UST equipment to ensure microbial sanitation of treated test samples. We utilized a combination of tergazyme solution and peracetic acid 5%. Tergazyme solution (pH 9.5) is a mix of anionic detergent and protease enzyme for presoaking proteinaceous soils and hard-to-remove stains. Peracetic acid 5%-based clean-in-place sanitizer (pH 2.5) is a peroxyacetic acid-based liquid disinfectant for the food and beverage industry. Results indicated that the proposed sanitation procedure appears to be effective. Influence of UST treatment on food safety Cultures of L. brevis (1.6 × 1010 CFU/mL), a non-spore former, and B. cereus (3.2 × 108 CFU/mL), a spore former, were suspended in HEPES buffer (pH 7.3) and tested. Bacterial suspension was processed using a custom fabricated bench scale ultra-shear equipment at 400 MPa at 40 °C (conditions wherein thermal effects can be ignored) or 70°C The number of survivors after processing was enumerated on lactobacilli MRS agar (L. brevis) and nutrient agar (B. cereus). Separately, additional isothermal inactivation (40 °C/70 °C) and high-pressure processing (HPP) (400 MPa, 40 °C or 70 °C) experiments were carried out to evaluate thermal only, pressure only, and combined pressure-thermal effects. The process come-up time for thermal (70 oC, 0.1 MPa), HPP (70 oC, 400 MPa), and UST (400 MPa and 70 oC exit temperature at the shear valve) were 10, 30, and 3-10 (depending on flow rate) seconds, respectively. This process resulted in respective maximum reductions of 0.7, 8.4, 7.1-log for L. brevis and 0.6, 2.3, 2.1-log for B. cereus. Within the experimental conditions of the study, shear flow rate and residence time (at process temperature) in UST did not show significant (P > 0.05) influence on microbial inactivation for both strains. At 40 °C, the shear treatment did not appear to have a significant effect on inactivation for both strains as compared to isostatic high pressure. Influence of UST treatment on food quality We carried out experiments to evaluate the effect of shear under pressure (207, 276, and 345 MPa) at two different shear flow rates (slow and fast) on the particle size distribution of raw milk. The temperature of the fluid milk after exiting the UST valve instantaneously increased as a function of applied pressure, flow rate through the shear valve, and initial sample temperature. The temperatures at shear valve exit under low and high flow rates were measured as 69.52 ± 1.5 °C and 65.48 ± 1.5 °C, respectively, in 70 °C experiments and 30.50 ± 5.1 °C and 38.24 ± 2.8 °C, respectively, in 40 °C experiments. UST treatment shifted the entire particle size distribution of processed volume toward lower particle size. The influence of fast and slow flow rate on particle size distribution of liquid food samples seems to be product matrix dependent. The polydispersity of UST-treated samples were lower than that of control samples, which implies that UST treatment enabled uniform particle size distribution after the treatment. Viscosity of 70 °C UST treated samples at low and high flow rate were 3.11 and 2.97 cP, respectively, which were higher than untreated milk viscosity (2.68 cP). The untreated milk showed a creaming rate of 14 ml/100 ml whereas the UST-treated samples had no creaming. SDS PAGE revealed retention in native protein fractions and lesser protein denaturation in 40 °C UST samples. Fabrication of pilot-scale equipment Currently, PBI is leading efforts to build a pilot system based on lessons learned from the batch system. A high-power pump (40 HP) and 3 pressure vessels (800 ml, 60,000 psi) were acquired. A testbed was constructed using custom framing. Due to the high-power requirement of the pump, a testing area was established at PBI Easton, MA to conduct system development. Two different methods of food product isolation within the isolator are under testing. Isolator problems have been identified and solutions are also under testing. OSU investigator Balasubramaniam and a graduate associate visited PBI to conduct preliminary testing on thermal effects involving UST valve in December 2019. The UST process intended to inactive spores is reliant on the temperature achieved at the discharge of the UST valve. Physics suggests that this temperature change is a function of the energy conversion from work (compression work done) to thermal (temperature) energy and is not a function of flow rate. This effect has been clearly documented with water as the test fluid. Given the high flow rate possible with the 40 HP pump, we were able to achieve different flow rates at selected pressure drops while measuring temperature. The results show that from 1.7 to 3.5 liters per minute, the exit temperature of the process is predictable. Experimentally we observed a temperature change of 16.5 °C per 100 MPa of pressure change independent of flow rate.

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Balasubramaniam, V.M. 2019. Research advances in nonthermal technologies for food. Webinar presentation during National Conference on Emerging Techniques in food processing. Indian Institute of Food Processing Technology, Thanjavur, India. June 2019.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Balasubramaniam, V.M. 2019. Development and industrial adaptation of high pressure-based food processing technologies. Food Engineering Division Lecture, Institute of Food Technologists, New Orleans, LA June 5.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Balasubramaniam, V.M. 2019. Pressure-assisted thermal processing  Principles & Future. 2019 International Nonthermal Processing Workshop and Shortcourse, Nov. 3-6, Tecnologico de Monterrey, Campus Monterrey, Mexico
  • Type: Other Status: Published Year Published: 2019 Citation: Balasubramaniam, V.M. 2019. Nonthermal Processing. Food Processing and Technology (FD152), OSU short course for FDA and State Inspectors. Columbus, Ohio (March 14 & May 16)
  • Type: Other Status: Published Year Published: 2019 Citation: Balasubramaniam, V.M., Shreya Kamat, Jerish Joyner, Gopisetty Vybhav. 2109. Nonthermal processing, pilot plant demonstrations. Food Processing and Technology (FD152), OSU short course for FDA and State Inspectors. Columbus, Ohio (March 14 & May 16)
  • Type: Other Status: Published Year Published: 2019 Citation: Balasubramaniam, V.M. 2019. Application of high pressure-based technologies in food industry: Opportunities and future prospects. Webinar presentation, International Society for Food Engineering, Monterrey, NL. Mexico. July 24, 2019
  • Type: Book Chapters Status: Awaiting Publication Year Published: 2020 Citation: Shreya Suresh Kamat and V.M. Balasubramaniama. 2020. High Pressure Food Process Design for Food Safety and Quality. Chapter in Food Safety Engineering, Demirci A, Feng H, Krishnamurthy K. (Editors), Springer, New York, NY.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2020 Citation: Shweta Deotale, Sayantani Dutta, Moses JA, V. M. Balasubramaniam, C. Anandharamakrishnan. 2020. Foaming characteristics of beverages and its relevance to food processing. Food Engineering Reviews. (in press)
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Janahar, J.J., Marciniak, A., Balasubramaniam, V.M., Jimenez-Flores, R. and Ting, E. 2020. Pressure, shear, thermal and interaction effects on quality of raw milk treated by Continuous High Pressure Processing system. Ohio Valley IFT  Student Posters, Columbus, OH. March 4, 2020


Progress 04/01/18 to 03/31/19

Outputs
Target Audience:During the project commencement year, we reached out to food processors, equipment manufacture, and academic scientists and students to increase their awareness about the technology, key principles and project objectives. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?NIFA support enable graduate students Janahar, Jerish Joyner and Gopisetty, Vybhav commence their doctoral degree program in Food Science and Technology at The Ohio State Univeristy from Autumn 2018 onwards. NIFA support enabled research associate Shreya Kamat to commence her part time doctoral degree program in Food Science and Technology at The Ohio State Univeristy fromSpring 2019 onwards. Principles of high pressure based ultra shear technology was covered as a lecture during 2019 Spring Semester teaching of FDSCTE 5400 Unit Operations in Food Processing 3 credit (33undergradand graduate students) and FABENG 4410 Unit Operations in Food Engineering3 credit (6undergrad students) How have the results been disseminated to communities of interest?During the first year of the project, efforts are underway to increase the awareness among food processors and regulators on ultra shear technology basics, applications and potential benefits. This include (a) Pilot plant demonstration to visiting food processors who are members of refrigeration foods association (b)Trainingand technologydemonstration for FDA field inspectors and state regulatory agents. What do you plan to do during the next reporting period to accomplish the goals? PBI and OSU will work together to havethe benchtop system operational at OSU.PBIwill continue tosupportfor modifications as needed to investigate fundamentals of shear processing. OSU will begin characterization of different liquid food samples using bench scale UST equipment. This includes thermal effects during UST of different materials, microbiological efficacy of UST treatment as well and quality impact. PBIwilltest pilot system and have the system ready for installation at OSU by end of 2019.Specifically, these technical goals are to be achieved: Design of scale up UST valve for pilot production Design of isolator system for continuous production Design of the control logic for UST pilot system Intergrade the components into a skid or cart system to be installed at OSU OSU to begin studies using pilot scale equipmentand initiatetechnology transfer efforts to various interested food processors via pilot plant testing and short courses.

Impacts
What was accomplished under these goals? Design and development a prototype ultra shear technology bench scale equipment is underway through subcontractor Pressure BioScience (PBI) in consultation with Ohio State Univeristy.This will enable OSU researchers to systematicallyinvestigation of multiple parameters involved with shear processing under controlled process conditions. Using a modular and reconfigurable approach the system can be configured to achieve different shear intensity, operating temperature, pre and post valve temperatures, hold time under HPP prior to UST, Technical efforts underway for development of bench unit include increasingpressure resistance of the homogenizing valve using an innovative design concept. Prototypes have been successfully tested at 55,000psi.Efforts also underwayto improve the controllability of valve throttling (flow rate adjustment) during homogenization. Attention is paid to control thermal uniformity at different components of the equipment. Project graduate students at OSU underwent training on use of various instruments for food chemistry, quality and microbiological safety of liquid foods. OSUinvestigator and graduate student visitedPBI to conduct preliminary experimentation and gain hands-on experience. PBI plan to ship the unit toOhio State Univeristy by April 2019. Conceptualized UST pilot system and specific components are being designed.

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Balasubramaniam, V.M., S. Kamat, Janahar, Jerish Joyner, and Gopisetty, Vybhav. 2018. Application of high pressure based technologies for preservation of liquid and solid foods. Pilot plant demonstration during Food Processors Members of Refrigeration Food Association visit to The Ohio State University. About 45 participants from various refrigerated food processor companies attended the event. September 25, 2018
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Balasubramaniam, V.M. 2018. High pressure based clean food manufacturing technologies. Invited Speaker and Panelist. Food Innovation and Engineering (Foodie), Am Inst of Chem Eng. Napa, CA. Dec 2-4.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Balasubramaniam, V.M., S. Kamat, Janahar, Jerish Joyner, Gopisetty, Vybhav. 2019. Batch and continuous (ultra shear) high pressure processing demonstrations. Pilot plant demonstration during for Food and Drug Inspectors and State Inspectors Training at The Ohio State University. March 15.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Balasubramaniam, V.M. Nonthermal processing (lecture) Food and Drug Inspectors and State Inspectors Training at The Ohio State University. March 14.
  • Type: Other Status: Published Year Published: 2019 Citation: Balasubramaniam, V.M. 2019. High pressure based technologies for fruits and vegetable products processing. IFT webcast on Novel nonthermal processing technologies and their applications in fruit and vegetable products Feb 19, 2019