Source: OREGON STATE UNIVERSITY submitted to NRP
ENGINEERING FOR FOOD SAFETY AND QUALITY
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
ACTIVE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
1023866
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
NC-1023
Project Start Date
Oct 1, 2020
Project End Date
Sep 30, 2025
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
OREGON STATE UNIVERSITY
(N/A)
CORVALLIS,OR 97331
Performing Department
Food Science and Technology
Non Technical Summary
US consumers have increased expectation on the food industry to develop and deliver safe, high quality, nutritious, and healthy food products while responding to emerging sustainability issues. These require a continuous improvement in conventional food processing and packaging technologies and the development of new alternatives. This project will investigate chemical, physicochemical, and biological properties of food ingredients, food, and food processing byproducts and develop their value-added applications. The project will also study environmental-friendly, sustainable food processing and packaging technologies for providing food with the highest retention in nutritious and eating qualities of food while eliminating foodborne and spoilage microorganisms for ensuring food safety and food quality and extending shelf-life of processed foods. Meanwhile, new value-added applications of low value food items and food processing byproducts will be developed to help the increase of social and economic benefit of food industry and sustainability of food processing. In addition, outreach programs will be implemented to disseminate best practices for enhancing food safety, quality and sustainability to stakeholders.
Animal Health Component
50%
Research Effort Categories
Basic
30%
Applied
50%
Developmental
20%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5011129202030%
5011115102020%
5011219202020%
5013430202010%
5010899202010%
5011119102010%
Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
1119 - Deciduous tree fruits, general/other; 3430 - Cheese; 1129 - Berries and cane fruits, general/other; 0899 - Wildlife and natural fisheries, general/other; 1115 - Pear; 1219 - Edible tree nuts, general/other;

Field Of Science
2020 - Engineering; 1020 - Physiology;
Goals / Objectives
Characterize physical, chemical, and biological properties of raw and processed foods, by-products, and packaging materials. Develop advanced and sustainable processing and packaging technologies to transform raw materials into safe, high quality, health-promoting, and value-added foods.
Project Methods
Standard and conventional methods will be applied for quantifying chemical composition, physical properties, and bioactive compounds in studies food items and processing byproducts. However, modifications in existing methods and/or development of new methods may be necessary for some unique materials and compounds. For examples, improved extraction methods for bioactive compounds may be developed by reducing the use of chemical solvents and use combined physical and chemical methods, etc. Both food and non-food applications of the byproducts will be studied.While developing food processing and packaging technologies for ensuring food safety, quality and sustainability, the survival and growth of mostly concerned microorganisms will be studied right after processing and during product storage. Physicochemical, nutritional, and sensory quality of food products will be studied. Developed sustainable packaging materials and products will be characterized, and their specific applications will be verified using the standard procedures and those developed in PI's labs.In addition of traditional in classroom (in-person) extension and outreach short course and workshop, virtual online education programs will be developed and offered to stakeholders using the latest technologies. Program evaluation will be conducted for each education and training program.

Progress 10/01/20 to 09/30/21

Outputs
Target Audience:Food (fruit, dairy, seafood, hazelnut, etc.) producers and processors. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Research findings were shared with peers from academia, government and industry through peer-reviewed publications and presentations at professional conferences to enhance the knowledge and technology development. Research findings were disseminated to the regional and national food industry through industry-oriented education programs to implement best practices for enhancing food safety and quality. A new Ecampus course entitled "Introduction to sustainable food processing" was develoepd and taguht to college students at Oregon State University to enhance students' learning in advanced food engineering principles and sustainable food processing and packaging technologies. Presentations were made at annual Pacific Fisheries Technologists conference and Institute of Food Technologists. OSU participated in the NC-1023 multi-state collaboration research seminar in spring 2021. How have the results been disseminated to communities of interest?Through presentations at various commodity, community and professional conferences. What do you plan to do during the next reporting period to accomplish the goals? Continue radio frequency heating technology in processing hazelnuts and other food and agricultural products. Continue edible coating and film studies for promoting commercial implementation. Continue the effort to investigate the values and applications of various food processing byproducts. Expand the study of value-added applications of seafood processing byproducts. Continue invesitgate the impact of novel processing technologies on the food safety and quality of dairy products.

Impacts
What was accomplished under these goals? Radio frequency heating technology is studied to dry and pasteurize hazelnuts for ensuring quality and food safety Eco-friendly, bio-based technologies were developed to create high quality and water resistant compostable packaging using fruit pomace Edible films were developed for replacing single use plastics. Examples include edible muffin liners and edible and antioxidant pouch for packaging single use edible oils. Edible coating technologies are continuously develoepd and validated for preserving postharvest quality of a wide range of food items. Fish processing wastes were studied for developing new value-added applications.

Publications

  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Wang, T.R., Zhao, Y. 2021. Optimization of bleaching process for cellulose extraction from apple and kale pomace and evaluation of their potentials as film forming materials. Carbohydrate Polymers. 253 (1), 117225.
  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Wang, S., Tang, J., Zhao, Y. 2021. Investigation of hot-air assisted continuous radio frequency drying for improving drying efficiency and reducing shell cracks of inshell hazelnuts: The relationship between cracking level and nut quality. Food and Bioproducts Processing. 125, 46-56.
  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Rosenbloom, R., Zhao, Y. 2021. Hydroxypropyl methylcellulose or soy protein isolate based edible, water soluble, and antioxidant sachets for delivery of safflower oil with extended shelf life. Journal of Food Science. 86(1), 129-139. https://doi.org/10.1111/1750-3841.15543
  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Chen, L., Subbiah, J., Jones, D., Zhao, Y., Jung, J. 2021. Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality. Innovative Food Science & Emerging Technologies, 102555.
  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Chen, L., Jung, J., Chave, B.J., Jones, D., Zhao, Y., Subbiah, J. 2021. Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts. Food Control. 125, 107948.
  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Shih, Y. and Zhao, Y. 2021. Development, characterization and validation of starch based biocomposite films reinforced by cellulose nanofiber as edible muffin liner. Food Packaging and Shelf Life. 28, 100655.
  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Wang, T. and Zhao, Y. 2021. Fabrication of thermally and mechanically stable superhydrophobic coatings for cellulose-based substrates with natural and edible ingredients for food applications. Food Hydrocolloids. 120, 106877. https://doi.org/10.1016/j.foodhyd.2021.106877
  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Lang, C., Wang, T., and Zhao, Y. 2021. Investigation of eco-friendly chemical treatments of apple pomace for producing high quality molded pulp biocomposite. 13846. 138(46), 51363. https://doi.org/10.1002/app.51363