Performing Department
(N/A)
Non Technical Summary
High pressure processing (HPP) is widely recognized as a nonthermal pasteurization technology that can be used to inactivate foodborne pathogens and slow the growth of spoilage microorganisms. The HPP food market in the United States currently is valued at $3.23 billion and is expected to grow by 8.5% annually. However, lack of predictive models of microbial inactivation, established "safe harbor" process conditions for specific food groups, and applications beyond pasteurization limit continued growth of this industry. The goal of this equipment grant is to acquire a pilot-scale HPP unit (FPU-10.000-2L by Resato International BV) to enhance the research and extension activities of food and meat scientists at the University of Nebraska-Lincoln and collaborators from academia, industry, and government agencies. The FPU-10.000-2L will allow researchers to pressurize foods and their components up to 1,000 MPa at -20 to 120 °C in a single pulse or multiple pulses - capabilities far beyond those of commercial HPP equipment (i.e., maximum 600 MPa, 2 to 20 °C, single pulse only). The equipment will enable researchers and extension specialists to gather microbial inactivation and recovery data needed for predictive modeling; conduct process validation studies for industry partners; develop innovative HPP applications (e.g., enhanced meat thawing, pressure-assisted hydrolysis to produce bioactive peptides); add value to meat byproducts; and train academic researchers and food industry professionals on the proper use of HPP technology for food safety and emerging applications. In alignment with Equipment Grants Program priorities, this shared-use equipment will advance the quality and scope of food science research for U.S. academic institutions and industry partners, ultimately supporting USDA's Strategic Goal 4: Provide All Americans Safe, Nutritious Food.
Animal Health Component
0%
Research Effort Categories
Basic
10%
Applied
85%
Developmental
5%
Goals / Objectives
The major goal of this project is to purchase a pilot-scale high pressure processing (HPP) unit to enhance the research and extension activities of food engineers, food scientists and meat scientists at the University of Nebraska-Lincoln and their collaborators from other academic institutions, government agencies and food industry partners. The specific goals are: (1) Purchase and install a 2-liter HPP unit in the Food Processing Center (FPC) and train staff to operate and maintain the equipment; (2) Incorporate the new HPP unit into the FPC Service Center with rates for internal and external users; (3) Provide hands-on training and practical workshops experience for academic researchers and food industry professionals; (4) Deliver HPP consulting and testing services (e.g., process optimization, validation and shelf-life studies) to food industry partners; and (5) Explore emerging applications of HPP technology in the food and meat industry.
Project Methods
A Model No. FPU-10.000-2L high pressure processing (HPP) unit, manufactured by Resato International VB, will be purchased and installed in the HPP Services Laboratory of the Food Processing Center at the University of Nebraska-Lincoln (UNL). The HPP unit will be used to enhance the research and extension activities of food engineers, food scientists and meat scientists at UNL and their collaborators from academia, government agencies and the food industry. The unit will primarily be used to provide consulting and testing services to food industry clients, but it can be accessed by researchers and other users (service center rates will apply). Students (undergraduate and graduate), postdoctoral researchers, and other users will be trained on HPP principles, applications and best practices in industry through an online course or in-person workshop, the latter includes hands-on experience.