Progress 10/01/19 to 09/30/20
Outputs
Target Audience:Current research projects are conducted in response the needs expressed from most sectors of the food supply system. The overall goal of the research is to quantify the energy and water demands for specific processes and operations throughout the food supply chain, and to identify alternative technologies leading to improvements in overall efficiency. Energy and water use throughout the food supply chain are significant, and much of the research has a focus onreduction of food waste. Based on use of new or improved technolgies, sustainability of the food supply system can be improved. The target audiences are reached throughdirect collaborations and the publication of research outcomes. 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 results from the research are reported periodically to sponsors and other researchers with similar interests. Reports provided to sponsors and other researchers provides continuous feedback on results and allows for modest adjustments in direction of the research. The outcomes from the research are submitted for publication in appropriate scientific journals to ensure feedback from researchers with similar research interests. What do you plan to do during the next reporting period to accomplish the goals?Plans include a focus on an array of projects in response tothe overall goals of the research. Process analysis and design projects will continue with emphasis on the smoking process for protein foods, as well as the rapid dehydration of these products. Projects on food freezing and storage will contiue with emphasis on reduced energy requirements. Cleaning and sanitation projects will focus on more efficient use of cleaning agents, and removal of food residues without using water. Projects on reclamation of waste streams will emphasize recovery of value-added components. Projects to reduce food waste will focus on developoment of senosrs to monitor shelf-life of foods during storage and distribution. Sustainability of the food supply system depends on identification of technologies to reduce the energy and water required, and foroverall reduction in food waste.
Impacts
What was accomplished under these goals?
During this reporting period, research has continued in five areas: Process Design. The focus of process analysis and design has been on the use of simulations and models for process optimization and scale-up to commercial-scale operations. The simulation of heat and mass transfer during the smoking of a protein-based food has been developed for prediction of product surface temperature during condensation and smoke absorption. The simulation has been extended to the predict the increase in surface temperature, the decrease in product moisture content and the increase in color intensity. The simulation is being confirmed with experiments and appropriate coefficients for scale-up to commercial scale operations. The outcomes are being evaluated in a pilot-scale smokehouse. Models to describe the decrease in moisture content of a protein-dense product during microwave drying have been investigated. The models, along with experimental texture data, will be used to identify the optimum combination of microwave and convection drying. Food Freezing and Storage. Research on food freezing and storage has had a focus on changes in product quality due to the freezing process, as well as changes in product quality during refrigerated food storage. The influence of air flow between layers of palletized frozen food products has been analyzed and used to develop models for prediction of time-to-freeze. The outcomes clearly illustrate the importance of maintain turbulent air flow between product layers,as well as vertical height of containers between air flow passages. The influence of storage temperature deviations on product temperature and quality during storage has been analyzed. The analysis used composite thermal properties to account to different volumesof air within product containers. A COMSOL simulation demonstrates the influence of volume fraction air in product containers on temperature distribution histories and the impacts on the loss of product quality due to storage temperature deviations. Similar models were used to evaluate the influence of volume fraction air within the product containers on time-to-freeze. These models provide the basis for improved efficiencies of refrigeration for food freezing as well as storage of refrigerated and and frozen foods. In-Place Cleaning. Investigations of the impact of fundamental parameters on cleaning of food-contact surfaces has continued. A skim milk derived protein and calcium film remaining on a UHT holding tube surface after cleaning with chlorinated sodium hydroxide has been analyzed. The film thickness is more than ten time greater than the roughness of a clean stainless-steel surface. A physical model proposes two layers with different compositions formed during fouling. The first layer removed during cleaning appears to be a thick casein deposit soluble in the chlorinated sodium hydroxide. A second layer is a thin whey protein deposit removed by contact with an acidic solution. An investigation of the contributions of chlorinated NaOH to in-place cleaning has been completed and the results indicatethatchlorine does not contribute to the cleaning effectiveness. The results revealed that the maximum effectiveness occurred when the NaOH concentration wasat 7.5 kg/m3. The use of air impingement to remove residues from surfaces within food manufacturing facilities has been initiated. Preliminary results indicate that the type of residue and the structure at the interface between the surface and the residue influence the effectiveness of jet impingement. Processing Wastes Streams. Improvements in management of waste streams from food manufacturing operations are achieved through reductions in volume of the waste stream and recovery of valuable components. The use of membranes for reclamation of water from food manufacturing waste streams has demonstrated the potential for recovery of water. The applications of appropriate membranes for recovery of cleaning agents from cleaning waste streams requires careful consideration. Results indicate that cleaning agents can be separated from other residues in the waste stream. The use of Forward Osmosis/Direct Contact Membrane Distillation for concentration of the cleaning agent is being investigated as a part of a system to achieve maximum efficiency in useof the cleaning agent. The system provides opportunities for reclamation of water from the waste streams. Consumer Food Wastes. Investigations into the reclamation of proteins and other components from food waste have continued. The recovery of novel high-protein ingredients from the larvae of Black Soldier Fly (BSFL) has the potential to contribute to food system sustainability through recovery of protein from food waste consumed by BSFL. Preliminary results indicate significant differences between the nitrogen content of raw flour, crude extract and dry matter. The reduction of food wastes through an improved understanding and monitoring of refrigerated product shelf-life has continued. The outcomes focus on understanding of changes in milk during storage. Significant changes across a range of chemical groups occur during storage, and some compounds were not present at all storage temperatures. These outcomes provide information needed for development of real-time shelf-life indicators for refrigerated food products.
Publications
- Type:
Book Chapters
Status:
Accepted
Year Published:
2021
Citation:
Heldman, Dennis R. 2021. Sustainability of the Food Supply Chain; Energy, Water and Waste. Proceedings of International Congress on Engineering and Food; Food Engineering Innovations across the Food Supply Chain. Elsevier Publishing Co.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Dhakal, Santosh and Dennis R Heldman. 2019. Application of thermal kinetic models in liquid foods and beverages with reference to ascorbic acid, anthocyanin and furan a review.
J. Food Sci. Technol. Nepal. 11:1 13.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Shan, Shengyue and Dennis R. Heldman. 2019. The influence of operation parameters and product properties on time-to-temper for frozen raw meat based on simulation. Food Engr Rev. https://doi.org/10.1007/s12393-020-09247-8.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Kim, Woo-Ju and Dennis R. Heldman. 2020. A mathematical estimation of the structural parameter for prediction of Forward Osmosis (FO) performance. J Water Process Engr.
https://doi.org/10.1016/j.jwpe.2020.101719
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Cai, S., D. Phinney, D.R. Heldman and A. Snyder. 2020. All treatment parameters affect environmental surface sanitation efficacy, but their relative importance depends on microbial target. Applied Environ Microbiology DOI:10.1128/AEM.01748-20.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Kim, Woo-Ju, O. Campanella and D.R. Heldman. 2020. Predicting the performance of direct contact membrane distillation (DCMD): Mathematical determination of appropriate tortuosity based on porosity. https://doi.org/10.1016/j.jfoodeng.2020.110400.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Phinney, David M., Holly A. Huellemier and Dennis R Heldman. 2020. Deconstructing ultra-high temperature milk deposits during clean-in-place to elucidate mechanisms of industrial fouling. Food and Bioproducts Processing. Submitted for Publication.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2019
Citation:
Ryan Christnata Hardika. 2020. Influence of Chlorine Concentration on the Effectiveness of Cleaning-In-Place Agents. Thesis for M.S. Degree. Food Science & Technology. The Ohio State University, Columbus, OH
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Jacquelyn Blanchard. 2020. Simulation of Refrigerated Food Quality during Storage and Distribution. Thesis for MS Degree. Food, Agricultural and Biological Engineering. The Ohio State University. Columbus, OH
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Kara Edwards. 2020. Influence of Storage Time and Temperature on Milk Metabolites. Thesis for MS Degree. Food Science and Technology. The Ohio State University. Columbus, OH
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Usoshi Chatterjee. 2020. Impact of Processing Parameters on the Frying of Protein-based Foods. Thesis for M.S. Degree. Food, Agricultural and Biological Engineering. The Ohio State University. Columbus, OH.
- Type:
Journal Articles
Status:
Submitted
Year Published:
2020
Citation:
Fan, M., Wooju Kim and Dennis R Heldman. 2020. Comparison of flow characteristics in a bench-scale system with commercial-scale pipelines: Use of Computational fluid dynamics (CFD). J Food Sci. Submitted for publication
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Progress 10/03/18 to 09/30/19
Outputs
Target Audience:Outcomes from the research has been in response to all sectors of the food supply chain. The overall purpose of the research is to improve sustainability of the food supply chain, through more efficient use of energy, fresh water, and a reduction in food waste. Energy and water use throughout the food supply chain are significant , and 27% of food delivered to the consumers in the U.S. is wasted. Sustainability of the food supply chain depends on identification of technologies to reduce the energy and water required, and an overall reduction in food waste. The overall goal of the research is to quantify the energy and water demands for specific processes and operations throughout the food supply chain, and to identify alternative technologies leading to improvements in overall efficiency 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 results from projects sponsored by specific stakeholders are reported to the sponsors periodically throughout the conduct of the project. Thesereports provide stakeholders with the opportunity to provide feedback on results, and for modest adjustments in direction of the research. In addition, the outcomes from the research are submitted for publication in appropriate scientific journals to enusre sharing with other researchers with interst in the research topics. What do you plan to do during the next reporting period to accomplish the goals?During the next project period, an increased emphasis on food waste is anticiapted, with a new focus on recovery of protein and other by-products from food waste. The simulation of heat and mass transfer in protein foods will be confirmed during experimental trials, and use of an improved fouling-cleaning system for to investigate fouling of food contact surfaces will be emphasized.
Impacts
What was accomplished under these goals?
During this reporting period, research has continued in fiveareas: Process Design.The focus of process design and development projects hasbeen on the use of simulations and models for process optimization and scale-up to comercial scale operations. Outcomes from recentinvestigations have refined models for prediction of thermophysical properties of foods based on composition on the food product.A simulation of heat and mass transfer within a protein-based food during the smoking process has been used fordevelopment of a prediction model for temperature distribution history during the period while the surface temperature incleases tothe condensation temperature of heated air. The simulationincludestemperature and smoke concentration distribution histories during a second phase of the process as the surface temperature increses tothe web-bulb temperature of the heated air. Finally, a third phase of the simulation predictsthe decrease in product moisture contentand the increase in color intensity at the product surface. These models will be used as tools for improved process control and uniformity of final product quality incommerical-scale operations. Food Freezing and Storage. Food freezing and storage research has provided a better understanding of the freezing process, and the changes inproduct qualityoccurring during storage of the frozen food. Afocus on understanding change of phase ofwater within the food structure during the freezing process leads to improvements in process efficiency.Theoutcomes haveprovided an improved understanding changes in product quality during frozen food storage. An analysis of air flow between layers of palletized frozen food containers has provided a model for prediction of time-to-freeze for the product beieng frozen. The influence of volume fraction air within the product containers has been investigated. The results of these investigations improve overall efficiency of food freezing andf rozen food storage. In-Place Cleaning.Fundamental parameters impacting the cleaning of food-contact surfaces have been investigated. The mechanisms with impact onthe creation of protein deposits on food contact surfaces duringprocessingoperations have been explored. Parameters with significant influence on removal of protein and other deposits during in-place cleaning have been identified and quantitative impacts have been proposed. The effectiveness of ozonated water on inactivation of biofilms attached to food-contact surfaces has been investigated. The results indicate that the inactivation of biofilms by ozonation water occursvery rapidly, and provides a 2-3 log reduction in the microbial numbers. Processing Wastes Streams. The management of waste streams from food manufacturing operations involves a reduction in volume of the waste stream, as well as the potential recovery of valuable by-products. The application of membrane technologies to recover water from thesewaste streams will reduce the volume and provideopportunities for recovery of other valuablecomponents from the waste stream. The selection of the appropriate membranes for different levels of water quality has been completed, along with rates of membrane fouling. The results indicatethat waste stream volume can be reduced, and that opportunities for reclamation of water for use in manufacturing operations is possible. Consumer Food Wastes.Current researchhas a focus on identification of product quality attributes needed to monitor shelf-life of refrigerated food products. Specific attention has been given to quality attributes with sensitivity to temperature over the range normally encountered during storage and distribution of refrigerated products. The response of consumers to code dates on product packages hasbeen explored; potential changes in the message associated with the code date have the potential for reduction in food waste by consumers. Preliminary investigations into the reclamation of proteins and other nutrients from food waste have been initiated. The initial outcomes from these investigations would be refined proteins for use asingredients in consumer food products.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Paluri, S. D.M. Phinney and Dennis R. Heldman. 2018. Recent Advances in Thermophysical Properties Measurements, Prediction, and Importance. Food Engineering and Processing, Current Opinions in Food Science. Vol 23.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Nagappan, Subbiah, D.M. Phinney and Dennis R Heldman. 2018. Management of waste streams from dairy manufacturing operations using membrane filtration and dissolved air flotation. Appl. Sci. 8(12): 2694.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2019
Citation:
Khozin, Nikita and Dennis R. Heldman.2019. Modeling and simulation of smoking of protein-based food products. Proceedings of International Congress on Engineering and Food (submitted) Melbourne, Australia. Sept 22-25.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2019
Citation:
Garsow, Ariel, D. Phinney, W. Hussain and D. Heldman. 2019. Effectiveness of cleaning -in-place (CIP) using ozonated water for cleaning of biofilms. Proceedings of International Congress on Engineering and Food(submitted) Melbourne, Australia. Sept 22-25.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2019
Citation:
Shan, Shengyue and Dennis R. Heldman.2019. Optimization of the tempering process for a frozen protein-based product on the basis of food physical properties simulation. Proceedings of International Congress on Engineering and Food(submitted). Melbourne, Australia. Sept 22-25.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2019
Citation:
Cai, Hongchang and Dennis R. Heldman. 2019. Freezing of palletized food and time-to-freeze prediction. Proceedings of International Congress on Engineering and Food (submitted). Melbourne, Australia. Sept 22-25.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2019
Citation:
Badiger, A., K. Bender, C. Simons, D Heldman and B. Roe. 2019. Sell-by, Best-by or Use-by? Understanding how standardized date labels can alter food waste. Proceedings of International Congress on Engineering and Food(submitted) Melbourne, Australia. Sept 22-25.
- Type:
Theses/Dissertations
Status:
Submitted
Year Published:
2019
Citation:
Phinney, David M. 2019. Identification, quantification and modeling of nano-scale foulants during processing and cleaning. PhD Dissertation. Food Science and Technology. The Ohio State University. Columbus, OH
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