Progress 10/01/19 to 09/30/20
Outputs
Target Audience:The results are dissiminatedamong stakeholders from academia, food industry and regulatory agencies. Variety of approaches were used in information sharing which include (a) publications in peer-review journal articles (b) virtual presentations at professional societies including IFT, IAFP, and AIChE (c) onsite pilot plant demonstrations to food processors and regulatory inspectors. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three graduate research associates, one post-doctoral research associate and a research associate conducted experiments, analyzed the data and prepared manuscripts for publication under the guidance of principal investigator. Students and scholars shared research results to scientific audience through presentations in local and national professional society meetings. Project personnelalso participated in industrial outreach activities by assisting investigator in pilot plant demonstration of the technology for visiting food processors. They also participated inonsite training of FDA inspectors at The Ohio State University on various food processing technologies. The project team also shared knowledge gained as a part of teaching graduate and undergraduate students taking 2020 Spring Semester offering of FDSCTE 5400 Unit Operations in Food Processing and FABENG 4410 Unit Operations in Food Engineering class. About 45 students benefit from this lecture and pilot plant demonstration. With CoVID19, graduate associates also learnt how to communicate the course material through virtual videeo presentations and online demonstrations. How have the results been disseminated to communities of interest?The results are dissiminated via multiple ways including (a) publications in peer-review journal articles (b) presentations at professional societies including IFT, IAFP, and AIChE and (c) 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?Continue research and industrial outreach efforts on (a) microbial safety of high pressure processed foods (b) evaluate combined pressure-thermal-shear effects on microrganisms, nutrients and ingredients. (c) evaluate application of superheated steam on dry food manufaturing plant suface sanitation.
Impacts
What was accomplished under these goals?
The effects of pressure, temperature, and shear and their interactions on selected quality attributes and stability of milk during ultra-shear technology (UST) were investigated. Ultra Shear Technology experiments include pressure (400 MPa) treatment of the milk sample preconditioned at two different initial temperatures (25 °C and 15 °C) and subsequently depressurizing it via a shear valve at two flow rates (low - 0.15-0.36 g/s and high - 1.11-1.22 g/s). Raw milk, high-pressure processed (HPP) (400 MPa, ~40 °C for 0 min and 3 min) as well as thermal treated (72 °C for 15 s) milk samples served as the controls. The impact of different process parameters on milk quality attributes were evaluated using particle size, zeta potential, viscosity, pH, creaming, lipase activity, and protein profile. Pressure-only (HPP) treatment did not cause apparent particle size reduction but increased the sample viscosity up to 3.08 mPa.s as compared to 2.68 mPa.s for raw milk. Moreover, it produced varied effects on creaming and lipase activity depending on hold time. Thermal treatment induced slight reduction in particle size and creaming as compared to raw milk. The UST treatment at 35 °C reduced the effective diameter of sample particles from 3511.76 nm (raw milk) to 291.45 nm. This treatment also showed minimum relative lipase activity (29.93%) and kept milk stable by preventing creaming. The differential effects of pressure, shear, temperature, and their interactions were evident, which would be useful information for equipment developers and food processors interested in developing improved food processes for dairy beverages. The combined pressure (0.1 MPa and 600 MPa) and thermal (30, 65, 75, 90 and 105 oC) treatment effects on the binding properties of egg white avidin were investigated using fluorescence spectroscopy titrations with fluorescein-labeled biotin for various holding times (up to 45 min.). Pressure treatment was carried out in a high- pressure kinetic tester whereas heat treatment was conducted using metal tubes in a temperature-controlled oil bath. Avidin binding activity and strength decreased by approximately three orders of magnitude with increases in temperature and holding time, while the binding free energy (-52.3 ± 0.47 kJ/ mol) remained unaffected by high pressure (600 MPa at 30 oC) treatment. The thermal inactivation rate constant ranged from 0.009 to 0.793 min-1 at 65 to 105 oC, 0.1 MPa. Combined pressure (600 MPa)-thermal (65 to 105 oC) treatment reduced the corresponding values by a factor of 2-9, resulting in inactivation rates that ranged from 0.001 to 0.422 min-1. Activation energies for avidin inactivation were 120 ± 10 kJ mol-1 and 149 ± 8 kJ mol-1 for thermal and combined pressure-thermal treatment, respectively. In conclusion, while heat treatment alone destroyed biotin binding strength of avidin, combined pressure and heat exhibit antagonistic effects on avidin-biotin binding energies. A study investigated the inactivation kinetics of Enterococcus faecium in peanut butter under different water activities (aw) and superheated steam temperatures. Peanut butters were prepared at 4 different water activities (0.19, 0.40, 0.60, and 0.80) and E. faecium was inoculated into the peanut butter (7.4-8.7 log CFU/g). The inoculated peanut butter samples were exposure at 4 different superheated steam temperatures (125°C, 175°C, 225°C, and 250°C). Survivor data were modelled using Weibull and log-linear models to describe the inactivation kinetics of E. faecium. The decimal reduction times (D-value), temperature sensitivity (zT) and aw sensitivity (zaw) of the D-value were determined from a log-linear model, and inactivation parameters from the Weibull model were also evaluated. An increase in aw and superheated steam temperature decreased the D-value of E. faecium. The zaw-value and zT-value were determined to be 0.60 ± 0.09 and 194.66 ± 40.69°C, respectively (R2 > 0.89). The inactivation kinetics of E. faecium in the peanut butter investigated in this study can provide comprehensive information to superheated steam treatments which may be applied to product and environmental surfaces for effective microbial inactivation without the introduction of water.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Dhakal, S. Hannah Shafaat, and V.M Balasubramaniam. 2020. Thermal and high pressure treatment stability of egg-white avidin in aqueous solution. Journal of Food Process Engineering. 43(9),e13481
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Deotale, S., Dutta, S., Moses, J.A. Balasubramaniam, V.M. and C. Anandharamakrishnan. 2020. Foaming Characteristics of Beverages and Its Relevance to Food Processing. Food Eng Rev 12, 229250.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2020
Citation:
Jerish Joyner Janahar, Alice Marciniak, V.M. Balasubramaniam, Rafael Jimenez-Flores, and Edmund Ting. 2020. Effects of pressure, shear, temperature and their interactions on milk selected quality attributes. Journal of Dairy Science (in press)
- Type:
Book Chapters
Status:
Published
Year Published:
2020
Citation:
Kamat S.S., Balasubramaniam V.M. (2020) High Pressure Food Process Design for Food Safety and Quality. In: Demirci A., Feng H., Krishnamurthy K. (eds) Food Safety Engineering. Food Engineering Series. Springer, Cham. http://doi-org-443.webvpn.fjmu.edu.cn/10.1007/978-3-030-42660-6_20
- Type:
Book Chapters
Status:
Accepted
Year Published:
2020
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:
Other
Status:
Published
Year Published:
2020
Citation:
Marina Mayer. 2020. The Many Layers of HPP. Refrigerated and Frozen Foods Magazine January 2020. (page 24) Dr. Balas HPP work was interviewed and cited.
- 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:
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:
Hyeon W. Park, V. M. Balasubramaniam, and Abigail B. Snyder. 2020. The effect of superheated steam on the inactivation kinetics of Enterococcus faecium inoculated in peanut butter at different water activities. International Association for Food Protection Virtual Meeting, Des Moines, IA. Oct 26-28.
- Type:
Conference Papers and Presentations
Status:
Published
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:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Jerish Joyner Janahar, Alice Marciniak, V.M. Balasubramaniam, Rafael Jimenez-Flores, and Edmund Ting. 2020. Pressure, shear, thermal and interaction effects on quality of milk treated by Continuous High Pressure Processing system. Food Engineering Poster. 2020 IFT Annual (Virtual) Meeting.
- 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 (Virtual) Meeting.
- Type:
Conference Papers and Presentations
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:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
V. M Balasubramaniam, Edmund Ting, Jerish Joyner Janahar, Alexander Lazarev, Ahmed E Yousef, and Karthik Arul Nambi. 2020. UltraShear Technology for the Preservation of Food and Pharmaceutical Liquids. 3rd Food Innovation and Engineering (FOODIE) (Virtual) Conference, American Society of Chemical Engineers. Nov 4-6
- Type:
Conference Papers and Presentations
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:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Balasubramaniam, V.M. 2020. Nonthermal processing technologies lecture for FDA inspeectors, FD152, The Ohio State University, Jan 10th.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Balasubramaniam, V.M., Janahar, Jerish Joyner and Guduru, and 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:
Balasubramaniam, V.M., and Janahar, Jerish Joyner. 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. Jan 10
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Progress 10/01/18 to 09/30/19
Outputs
Target Audience:Target audience 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 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 anda research associateconducted experiments,analyzed the dataand prepared manuscripts for publication under the guidance of principal investigator.Students and scholars shared research results to scientific audience through presentations in localand nationalprofessional society meetings. Graduate research associates and research associates also participated in industrial outreach activities by assisting investigator in pilot plant demonstration of the technology for visiting food processors. They also participated in training on on-site trainingFDA inspectors taking a training class at The Ohio State University on various food processing technologies. The project team also shared knowledge gainedas a part of teachinggraduate and undergraduate students taking 2019 Spring Semester offering of FDSCTE 5400 Unit Operations in Food Processing and FABENG 4410 Unit Operations in Food Engineering class. About 43 students benefit from this lecture and pilot plant demonstration. Graduate student Jerish Joyner and research associate Shreya Kamat also helped the investigatorto co-organize A1363 Food Manufacturing Technologies Annual Grantees' Conference during IFT Annual meeting, contributed to preparation of a 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 dissiminated via multiple ways including (a) publications in peer-review journal articles (b) presentations at professional societies including IFT, (c) presentations in webinars (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?Continue research and industrial outreach efforts on (a) microbial safety of high pressure processed foods (b) evaluate combined pressure-thermal-shear effects on microrganisms, nutrients and ingredients. We anticiapte installation of a pilot scale ultra shear technology equipment at our pilot plant by Spring/Summer 2020.
Impacts
What was accomplished under these goals?
Modern health conscious consumers demand minimally processed additive free "clean-label" foods with health promoting nutrients preserved. To satisfy consumer demand, US food processors began the application of high pressure based technologies for various minimal processing of meat, seafood, juices, salads among others from 1997 onwards. In 2015, the market share of pressure treated foods is estimated at $10 billion dollars. The market share of pressure treated products continue to steadily increase. Many of the high pressure processed foods are introduced by small and medium size entrepreneurs who rely upon university researchers for developing underlying science for their commercilization efforts as well ensure microbiological safety of the processed product. Despite commercial implementation of high pressure-based technologies, very limited public domain literature is available on microbial shelf life of pressure pasteurized orambient temperature stablefoods and factors influence them. Our research contributes to addressing these needs.We investigate the impact of pressure treatment on the inactivation of various pathogenic and spoilage organisms during high pressure processing. Food processors and regulatory agencies utilize such scientific information to identify safe ("safe harbor") processing conditions for introducing pressure treated products desired by the consumers. We investigate quality of pressure treated products and food processors can utilize the information to optimize commercially relevant process conditions for manufaturing food products desired by the consumers. Though many liquid foods (such as juices) have been commercialized using isostatic pressure treatment, batch nature of the high pressure processing restricted widespread industrial adaptation in the liquid beverages such as dairy based beverages, cheese sauces and juices. Thus, beverage manufacturers desire development of high-pressure based continuous flow technological solutions. Our research address such need by developing prototype lab and pilot scale continuous ultra-shear technology equipment in collaboration with industrial partner that enable us to systematically conduct scientific studies on microbial safety and quality of pressure treated beverages. Knowledge gained in the study will also help the industry to scale up and manufacture commercial scale continuous high-pressure equipment. We collaborated with an equipment provided and custom fabricated and installed bench scale ultra-shear technology equipment (Pressure Bioscience) by May 2019. The unit can deliver pressures up to 400 MPa and temperature controlled. Key components include raw liquid food reservoir tank, pressure-generating system, and pressure chamber, shear valve and processed product receiver.The equipment components can be modularly interchanged to create different desired treatment effects by manipulating various combinations of pressure, temperature and shear of the test fluid. Equipment provider trained OSU personnel on basic operation of the equipment. Subsequently OSUeffortsfocused 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 mixed of anionic detergent and protease enzyme for presoaking proteinaceous soils and hard-to-remove stains. While, Peracetic Acid 5% (pH 2.5) based cleaning in-place sanitizer is a peroxyacetic acid based liquid disinfectant for food and beverage industry.Results indicated that proposed sanitation procedure appears to be effective. Subsequently experiments were conducted with two high pressure resistant spoilage lactic acid bacteria namely Pediococcus acidilactici PO2 ATC64 and Lactobacillus brevis OSU. Experiments were conducted at 345 MPa, 25oC. During high flow rate at 345 MPa caused significant inactivation of Pediococcus acidilactici with 5 log reduction compared to the same pressure at low flowrate. Low flowrate inactivated P. acidilactici in similar log reduction after processing with batch high pressure at 600 MPa and temperature of 25°C. Currently experiments are under progress with moderately pressure resistance bacterial spores (Bacillus cereus). Experiments carried out 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,raw milk. The temperature of the fluid milk after UST valve instantaneously increased as a function of applied pressure, flow rate through shear valve and initial sample temperature. The temperatures at shear valve exit under low and high flowrates 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 entire particle size distribution of processed volume towards lower particle size. Fast and slow flow rate influence on particle size distribution of liquid foods samples seems to be product matrix dependent. The polydispersity of UST treated samples were lower than that of control samples which imply UST treatment enabled uniform particle size distribution after the treatment. Viscosity of 70°C UST treated samples at low and high flowrate were 3.11 and 2.97cP respectively which were higher than untreated milk viscosity (2.68cP). The untreated milk showed 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. In another experiment, the pressure-thermal resistance of various spoilage bacteria for batch high pressure processing were evaluated. Tested organisms include Leuconostoc mensentroides, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus brevis and Pediococcus acidilactici. These species were suspended (~109 cfu/mL) in 0.05 M HEPES buffer (pH 7.4) and screened at 600 MPa for 5 min pressure holding time at 10?C and 25oC process temperatures using laboratory-scale pressure tester. Two highly pressure resistant species, identified from the preliminary experiments, were subsequently used for developing inactivation kinetic model parameters for LAB bacteria at 600 MPa for various temperatures (10, 25 and 50oC). Thermal inactivation was studied at 50, 60 and 70oC using capillary tube method. Populations of LAB decreased between 0 to 3 logs during pressure come-up time. Among the organisms tested, Pediococcus acidilactici and Lactobacillus brevis, were among the most pressure-resistance organisms. Treatment at 600 MPa pressure and 10oC for 5 mins decreased P. acidilactici and L. brevis populations by 5-log and 1-logs respectively. Pressure-thermal treatment accelerated the inactivation of the bacteria compared to thermal processing alone. Inactivation also increased with increase in pressure holding time (5 to 20 min) regardless of processing temperature. First order kinetic model described adequately the inactivation of P. acidilactici and L. brevis by heat and the inactivation of P. acidilactici by high pressure. On the other hand, inactivation of L. brevis showed a non-linear behavior under elevated pressures and a Weibull model best described the inactivation behavior.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Kshirod K. Dash, V. M. Balasubramaniam, Shreya Kamat. 2019. High pressure assisted osmotic dehydrated ginger slices. Journal of Food Engineering, 247, 19-29. https://doi.org/10.1016/j.jfoodeng.2018.11.024
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Balasubramaniam, V.M., Nitin, N., Kathiravan Krishnamurthy, A. Sulaiman. 2019. Putting pressure on food. Chemical Engineering Progress. 115 (5), 56-60
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Zulkurnain, M., Balasubramaniam, VM., and Maleky, F. 2019. Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure. Molecules. 24(15), article Number: 2853 DOI: 10.3390/molecules24152853
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Balasubramaniam, V.M. 2019. Food Engineering for Minimal Processing. Resource, Engineering and Technology for a Sustainable World 26(6),12.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Balasubramaniam, V.M. 2019. Clean label products: Opportunities and challenges using high pressure based technologies. Annual Conference Cold Pressure Council, Chicago, IL. March 26-27, 2019.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Balasubramaniam, V.M. 2019. Research advances in clean label products processed by high pressure based technologies. Invited Graduate Seminar Presentation, Department Food Science and Human Nutrition, Feb 8, 2019.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Balasubramaniam, V.M. 2019. High pressure based technologies for the preservation of fruits and vegetable products. IFT Fruits and Vegetable & Nonthermal Processing Divisions, joint webinar. Feb 7, 2019
- 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:
Conference Papers and Presentations
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. March 14, Columbus, Ohio
- Type:
Conference Papers and Presentations
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. March 14. Columbus, Ohio
- Type:
Conference Papers and Presentations
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. May 16, Columbus, Ohio
- Type:
Conference Papers and Presentations
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:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Balasubramaniam, V.M. Advanced food manufacturing technologies. Thermal processing of RTE meat products. April 24 2019. Columbus, Ohio.
- 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.
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