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Inanoglu S, Barbosa-Cánovas GV, Tang Z, Liu F, Sablani SS, Zhu MJ, Tang J. Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02736-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Bychkov A, Reshetnikova P, Bychkova E, Podgorbunskikh E, Koptev V. The current state and future trends of space nutrition from a perspective of astronauts' physiology. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100324] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Patel J, Sonar CR, Al-Ghamdi S, Tang Z, Yang T, Tang J, Sablani SS. Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110287] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110162] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Sonar CR, Al-Ghamdi S, Marti F, Tang J, Sablani SS. Performance evaluation of biobased/biodegradable films for in-package thermal pasteurization. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102485] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Al-Ghamdi S, Parhi A, Sonar CR, Dolgovskij MK, Rasco B, Tang J, Sablani SS. Designing thinner wall ethylene-vinyl alcohol copolymer and polypropylene-based semi-rigid trays for microwave-assisted thermal sterilization and pasteurization processes. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Patel J, Parhi A, Al-Ghamdi S, Sonar CR, Mattinson DS, Tang J, Yang T, Sablani SS. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology. J Food Sci 2020; 85:2843-2851. [PMID: 32790195 DOI: 10.1111/1750-3841.15366] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Revised: 07/20/2020] [Accepted: 07/22/2020] [Indexed: 02/06/2023]
Abstract
The U.S. Army and NASA need ready-to-eat meals with extended shelf-life for military operations and future manned space missions. For traditional heat sterilization methods, aluminum foil laminated pouches are used to achieve a shelf-life of 3 to 5 years at room temperature. However, those packages are not suited for advanced thermal processing technologies based on microwave energy. This research investigated the effect of polymeric packaging materials on storage stability of garlic flavor, vitamin C, and color of garlic mashed potatoes processed with microwave-assisted thermal sterilization (MATS) technology. Three types of high-barrier metal oxide-coated polymer pouches were used for MATS process, designed to achieve lethality approximately F0 = 6 min. Aluminum foil-based pouches were used for retort process as control. Results demonstrated that both oxygen and water vapor barrier properties (oxygen transmission rate [OTR] and water vapor transmission rate [WVTR]) of the polymer pouches were affected by MATS processing. OTR increased by three to nine times, while WVTR increased by 5 to 20 times after processing. The MATS process resulted in 13% to 16% vitamin C loss, while retort process resulted in 18% loss in garlic mashed potato. The kinetics of vitamin C indicated that metal oxide-coated high-barrier packages (after processing OTR <0.1 cc/m2 .day; WVTR <1.0 g/m2 .day) could replace aluminum foil-based pouches for MATS processed shelf-stable ready-to-eat garlic mashed potatoes. PRACTICAL APPLICATION: Garlic mashed potatoes in polymer packages processed in a microwave-assisted thermal sterilization (MATS) system had better retention of vitamin C compared to samples packaged in aluminum laminated pouches and processed in retort. Polymer packages combined with MATS processing could potentially provide safe, better quality, and nutritious shelf-stable food products for military and space missions.
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Affiliation(s)
- Juhi Patel
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A
| | - Ashutos Parhi
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A
| | - Saleh Al-Ghamdi
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A.,Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Chandrashekhar R Sonar
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A
| | - D Scott Mattinson
- Postharvest Laboratory, Department of Horticulture and Landscape Architecture, Washington State University, Pullman, WA, 99164-6414, U.S.A
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A
| | - Tom Yang
- The U.S. Army Combat Capabilities Development Command, Soldier Center, Natick, MA, 01760, U.S.A
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99163, U.S.A
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