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Zhou X, Gezahegn Y, Zhang S, Tang Z, Takhar PS, Pedrow PD, Sablani SS, Tang J. Theoretical reasons for rapid heating of vegetable oils by microwaves. Curr Res Food Sci 2023; 7:100641. [PMID: 38115896 PMCID: PMC10728315 DOI: 10.1016/j.crfs.2023.100641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 09/30/2023] [Accepted: 11/13/2023] [Indexed: 12/21/2023] Open
Abstract
Water and high-moisture foods are readily heated in microwaves due to their relatively high dielectric loss factors. Vegetable oil, on the other hand, has a much smaller loss factor (about 1/100th that of water), and is generally believed to be unsuitable for microwave heating. In this study, we conducted experiments to compare heating rates between vegetable oil and pure water in a 2450 MHz microwave oven. We found that the vegetable oil samples were heated rapidly in microwaves, and even faster (1.4-2.0 times) than the water samples. To provide a theoretical explanation, we developed a 3-D computer simulation model. The simulation revealed an approximately 10-fold stronger electric field in oil compared to water, resulting in a similar amount of microwave power being absorbed by the oil and water samples. As the absorbed microwave power was converted into thermal energy, the oil samples were heated faster due to their smaller specific heat (1/2 that of water). But we also found that when the dimensions of oil are smaller than half the microwave wavelength, oil is heated slower than water due to the absence of hot spot areas. This study provides a theoretical explanation for microwave heating of vegetable oils and demonstrates opportunities for utilizing microwave energy to electrify industrial heating of vegetable oils.
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Affiliation(s)
- Xu Zhou
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164, USA
| | - Yonas Gezahegn
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164, USA
| | - Shuang Zhang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164, USA
| | - Zhongwei Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164, USA
| | - Pawan S. Takhar
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, IL, 61801, USA
| | - Patrick D. Pedrow
- School of Electrical Engineering and Computer Science, Washington State University, Pullman, WA, 99164, USA
| | - Shyam S. Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164, USA
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2
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Yu Z, Wei Y, Fu C, Sablani SS, Huang Z, Han C, Li D, Sun Z, Qin H. Antimicrobial activity of gamma-poly (glutamic acid), a preservative coating for cherries. Colloids Surf B Biointerfaces 2023; 225:113272. [PMID: 36996631 DOI: 10.1016/j.colsurfb.2023.113272] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/13/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023]
Abstract
We investigated the minimum inhibitory concentration (MIC), antibacterial activity, and preservation ability of four molar masses of γ-polyglutamic acid (PGA) against Escherichia coli, Bacillus subtilis, and yeast. The antibacterial mechanism was determined based on the cell structure, membrane permeability, and microscopic morphology of the microorganisms. We then measured the weight loss, decay rate, total acid, catalase activity, peroxidase activity, and malondialdehyde content toward the possible use of PGA as a preservative coating for cherries. When the molar mass was greater than 700 kDa, the MIC for Escherichia coli and Bacillus subtilis was less than 2.5 mg/mL. The mechanism of action of the four molar masses of PGA was different with respect to the three microbial species, but a higher molar mass of PGA corresponded to stronger inhibition against the microbes. PGA of 2000 kDa molar mass damaged the microbial cellular structure, resulting in excretion of alkaline phosphatase, but PGA of 1.5 kDa molar mass affected the membrane permeability and the amount of soluble sugar. Scanning electron microscopy indicated the inhibitory effect of PGA. The antibacterial mechanism of PGA was related to the molar mass of PGA and the microbial membrane structure. Compared with the control, a PGA coating effectively inhibit the spoilage rate, delay the ripening, and prolong the shelf life of cherries.
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Zhou X, Pedrow PD, Tang Z, Bohnet S, Sablani SS, Tang J. Heating performance of microwave ovens powered by magnetron and solid-state generators. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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4
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Murid M, Khan MKI, Maan AA, Asif M, Sablani SS. Preferential binding effect of cocoa powder on fried donuts through the electrostatic coating method. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Misbah Murid
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
- Department of Biological Systems Engineering Washington State University Pullman WA 99163 USA
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
- Department of Food Engineering University of Agriculture Faisalabad Pakistan
| | - Abid Aslam Maan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
- Department of Food Engineering University of Agriculture Faisalabad Pakistan
| | - Muhammad Asif
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Shyam S. Sablani
- Department of Biological Systems Engineering Washington State University Pullman WA 99163 USA
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Khan MIH, Longa D, Sablani SS, Gu Y. A Novel Machine Learning–Based Approach for Characterising the Micromechanical Properties of Food Material During Drying. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02945-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Zhao JH, Kumar PK, Sablani SS. Glass transitions in frozen systems as influenced by molecular weight of food components. Compr Rev Food Sci Food Saf 2022; 21:4683-4715. [PMID: 36156387 DOI: 10.1111/1541-4337.13034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 01/28/2023]
Abstract
Freezing is a frequently used way to expand the storage life of foods with high water content. Under suitable cooling rates, frozen systems attain a condition of maximum freeze concentration, which is characterized by the glass transition temperature (Tg '), end point of freezing or onset of melting (Tm '), and concentration of solids (Xs ') in the maximum-freeze-concentrated matrix. The value of Tg ', Tm ', and Xs ' depends on the chemical composition of frozen system. Below Tg ', the rates of deteriorative reactions are significantly reduced. In this article, the data for Tg ', Tm ', and Xs ' of different frozen systems including sugars, starches, proteins, and food are collected and compiled. The trends in Tg ' and Tm ' data of food are investigated using molecular weight (MW) of food components. The Tg ' and Tm ' of most starches (increased by 2.46% to 87.3% and 10.8% to 85.0%) and some protein-rich foods (increased by 5.00% to 53.4% and 25.0% to 52.9%) were higher than the maximum values of sugar-rich foods. Both Tg ' and Tm ' values increased with increasing MW of solids in frozen food, reaching an asymptotic value. Moreover, there were exponential relationships between Tg ' or Tm ' values and MW for sugar and starch-rich foods taken together. Some studies found that frozen storage below Tg ' maintains the higher quality of food that was achieved by fast freezing. However, other studies found that there was no significant difference in the quality of frozen foods between storage temperature below and above Tg '. Therefore, storage below Tg ' is not the only factor for predicting the stability of frozen foods.
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Affiliation(s)
| | - Pavitra Krishna Kumar
- Biological Systems Engineering Department, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Biological Systems Engineering Department, Washington State University, Pullman, Washington, USA
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Inanoglu S, Barbosa-Cánovas GV, Sablani SS, Zhu MJ, Keener L, Tang J. High-pressure pasteurization of low-acid chilled ready-to-eat food. Compr Rev Food Sci Food Saf 2022; 21:4939-4970. [PMID: 36329575 DOI: 10.1111/1541-4337.13058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/31/2022] [Accepted: 09/08/2022] [Indexed: 11/06/2022]
Abstract
The working population growth have created greater consumer demand for ready-to-eat (RTE) foods. Pasteurization is one of the most common preservation methods for commercial production of low-acid RTE cold-chain products. Proper selection of a pasteurization method plays an important role not only in ensuring microbial safety but also in maintaining food quality during storage. Better retention of flavor, color, appearance, and nutritional value of RTE products is one of the reasons for the food industry to adopt novel technologies such as high-pressure processing (HPP) as a substitute or complementary technology for thermal pasteurization. HPP has been used industrially for the pasteurization of high-acid RTE products. Yet, this method is not commonly used for pasteurization of low-acid RTE food products, due primarily to the need of additional heating to thermally inactivate spores, coupled with relatively long treatment times resulting in high processing costs. Practical Application: Food companies would like to adopt novel technologies such as HPP instead of using conventional thermal processes, yet there is a lack of information on spoilage and the shelf-life of pasteurized low-acid RTE foods (by different novel pasteurization methods including HPP) in cold storage. This article provides an overview of the microbial concerns and related regulatory guidelines for the pasteurization of low-acid RTE foods and summarizes the effects of HPP in terms of microbiology (both pathogens and spoilage microorganisms), quality, and shelf-life on low-acid RTE foods. This review also includes the most recent research articles regarding a comparison between HPP pasteurization and thermal pasteurization treatments and the limitations of HPP for low-acid chilled RTE foods.
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Affiliation(s)
- Sumeyye Inanoglu
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.,Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Larry Keener
- International Product Safety Consultants, Seattle, Washington, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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8
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Albahr Z, Al-Ghamdi S, Tang J, Sablani SS. Pressure-Assisted Thermal Sterilization and Storage Stability of Avocado Puree in High Barrier Polymeric Packaging. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02904-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Zhao Y, Kumar PK, Sablani SS, Takhar PS. Hybrid mixture theory-based modeling of transport of fluids, species, and heat in food biopolymers subjected to freeze-thaw cycles. J Food Sci 2022; 87:4082-4106. [PMID: 36049017 PMCID: PMC9826294 DOI: 10.1111/1750-3841.16279] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/18/2022] [Accepted: 07/18/2022] [Indexed: 01/11/2023]
Abstract
A hybrid mixture theory (HMT)-based unsaturated transport (pores not saturated with liquid) model was applied to a food matrix subjected to freezing and freeze-thaw cycles. The model can explain the fluid, species, and heat transport, ice formation, thermomechanical changes, and the freezing point depression occurring inside food biopolymers during freezing. Volume changes during freezing were calculated using the stresses due to pore pressure and the phase-change based mechanical strain. The Eulerian-Lagrangian transformation was performed for solving the equations using a finite element mesh in Lagrangian coordinates. The predicted temperature profiles for constant and fluctuating freezing temperature conditions showed agreement with experimental data with reasonable accuracy (RMSE = 2.86°C and 2.23°C, respectively). The multiscale transport model coupled with a physical chemistry-based relation was able to predict solute concentration and the freezing point depression in potatoes with greater accuracy than an empirical equation published in the literature. Sudden temperature fluctuations representing the opening and closing of a freezer door were investigated using this solution scheme, and conditions causing less damage to the food were identified. PRACTICAL APPLICATION: Food materials are subjected to freeze-thaw cycles during storage, shipping, and distribution to the consumers. The study uses numerical modeling and experimental validation to elucidate the principles affecting ice formation, solute migration, and temperature changes. Outcomes will allow processors to improve the quality of frozen foods with improved design of freezing operation, and storage and distribution strategies.
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Affiliation(s)
- Ying Zhao
- Agricultural and Biological EngineeringUniversity of Illinois at Urbana‐ChampaignUrbanaIllinoisUSA
| | | | - Shyam S. Sablani
- Biological Systems EngineeringWashington State UniversityPullmanWashingtonUSA
| | - Pawan S. Takhar
- Food Science and Human NutritionUniversity of Illinois at Urbana‐ChampaignUrbanaIllinoisUSA
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10
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Murid M, Khan MKI, Butt MS, Maan AA, Sablani SS. Evaluation of electrostatic powder coating method to prolong the shelf life of cheese slices. J Food Sci 2022; 87:1742-1753. [PMID: 35315061 DOI: 10.1111/1750-3841.16086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 01/21/2022] [Accepted: 01/27/2022] [Indexed: 11/29/2022]
Abstract
Electrostatic coating is being developed as an attractive alternative to overcome the problems encountered during conventional coating which includes non-uniform coating, dust generation, high energy and time consuming, equipment cleaning, and operating expenses. In this method, powder particles are charged by passing through an ion-rich region, which repel each other to produce an evenly distributed coating. This results in a uniform distribution of powder on target surface. In this study, the electrostatic coating of black pepper powder was applied by varying the applied voltage (0-20 kV), at a conveyor belt speed of 10 m/s and compared with manually coated cheese slices. The values of transfer efficiency (52.7%-87.0%), dust reduction (76.2%-85.8%), and adhesion (20.8%-85.3%) were higher for electrostatic coatings. The weight losses were lower (0.19%) at 15 kV as compared to 20 kV (0.67%). The total plate count of cheese slice coated at 20 kV was significantly higher (p < 0.05), whereas at 15 kV it was lower than all other treatments. The shelf life of coated cheese slices at 15 kV lasted up to 1 month due to better coating compared to other treatments. From the results, it can be concluded that electrostatic coating of cheese slice with black pepper is best at 15 kV along with higher transfer efficiency and dust reduction. PRACTICAL APPLICATION: Electrostatic powder coating of cheese resulted in higher transfer efficiency and reduction in dust production. later one has reduce the coating material requirement, thereby, reducing the processing cost. Moreover, dust reduction will reduce the burden of cleaning cost of environment and enhance worker health.
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Affiliation(s)
- Misbah Murid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.,Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.,Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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11
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12
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Khan MIH, Sablani SS, Nayak R, Gu Y. Machine learning-based modeling in food processing applications: State of the art. Compr Rev Food Sci Food Saf 2022; 21:1409-1438. [PMID: 35122379 DOI: 10.1111/1541-4337.12912] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 12/01/2021] [Accepted: 12/24/2021] [Indexed: 12/17/2022]
Abstract
Food processing is a complex, multifaceted problem that requires substantial human interaction to optimize the various process parameters to minimize energy consumption and ensure better-quality products. The development of a machine learning (ML)-based approach to food processing applications is an exciting and innovative idea for optimizing process parameters and process kinetics to reduce energy consumption, processing time, and ensure better-quality products; however, developing such a novel approach requires significant scientific effort. This paper presents and evaluates ML-based approaches to various food processing operations such as drying, frying, baking, canning, extrusion, encapsulation, and fermentation to predict process kinetics. A step-by-step procedure to develop an ML-based model and its practical implementation is presented. The key challenges of neural network training and testing algorithms and their limitations are discussed to assist readers in selecting algorithms for solving problems specific to food processing. In addition, this paper presents the potential and challenges of applying ML-based techniques to hybrid food processing operations. The potential of physics-informed ML modeling techniques for food processing applications and their strategies is also discussed. It is expected that the potential information of this paper will be valuable in advancing the ML-based technology for food processing applications.
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Affiliation(s)
- Md Imran H Khan
- School of Mechanical, Medical and Process Engineering, Queensland University of Technology (QUT), 2 George Street, Brisbane City, Queensland, 4000, Australia.,Department of Mechanical Engineering, Dhaka University of Engineering & Technology (DUET), Gazipur, 1700, Bangladesh
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Richi Nayak
- School of Computer Science, Queensland University of Technology (QUT), 2 George St, Brisbane City, Queensland, 4000, Australia
| | - Yuantong Gu
- School of Mechanical, Medical and Process Engineering, Queensland University of Technology (QUT), 2 George Street, Brisbane City, Queensland, 4000, Australia
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Al-Ghamdi S, Sonar CR, Albahr Z, Alqahtani O, Collins BA, Sablani SS. Pressure-assisted thermal sterilization of avocado puree in high barrier polymeric packaging. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Gezahegn YA, Tang J, Sablani SS, Pedrow PD, Hong YK, Lin H, Tang Z. Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102837] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Qu Z, Tang J, Sablani SS, Ross CF, Sankaran S, Shah DH. Quality changes in chicken livers during cooking. Poult Sci 2021; 100:101316. [PMID: 34329987 PMCID: PMC8335660 DOI: 10.1016/j.psj.2021.101316] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/22/2021] [Accepted: 06/01/2021] [Indexed: 11/30/2022] Open
Abstract
Raw chicken livers are often contaminated with Campylobacter and Salmonella. Cooking is considered the last defense of pathogen control for meals containing chicken livers. However, consumers' preference for pink color and a creamy texture as desired attributes in preparing liver pâté may lead to inadequate cooking, thereby increasing the risk of foodborne illness. This study aimed to investigate the effects of different cooking conditions (60-90°C, 0-65 min) on quality changes in frozen and fresh chicken livers and develop cooking recommendations to produce safe liver products with desired qualities. Frozen storage reduced the water holding capacity of raw chicken livers and led to more cooking loss (reduction in the weight of liver pieces during cooking) and area shrinkage after heating. The cooking loss and area shrinkage increased with increasing heating time and temperature, following the first-order fractional model. Compared with fresh livers, the shear resistance for cutting through the cooked livers increased after heating at 73.9°C to 90°C and decreased at 60°C, whereas the livers heated at 70°C had shear resistance (~4.5 N/g) similar to the fresh liver, regardless of the heating times used in this study. Heating resulted in color changes in livers, shifting from red hue (0°) toward yellow hue (90°), as characterized by the increased hue angles after heating. Cooking livers to an internal temperature of 70°C to 73.9°C and hold for 101 to 26 s is recommended for food processing plants or restaurants to prepare ready-to-eat meals containing chicken livers to achieve microbial safety with respect to Salmonella and provide cooked livers with desired texture and pink color.
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Affiliation(s)
- Zhi Qu
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA.
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Carolyn F Ross
- School of Food Science, Washington State University, Pullman, WA, 99164-6120, USA
| | - Sindhuja Sankaran
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Devendra H Shah
- Department of Veterinary Microbiology and Pathology, Washington State University, Pullman, WA, 99164-7040, USA
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Affiliation(s)
- Atisheel Kak
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
| | - Ashutos Parhi
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
| | - Barbara A. Rasco
- College of Agriculture and Natural Resources University of Wyoming 1000 E. University Laramie WY 82072 USA
| | - Juming Tang
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
| | - Shyam S. Sablani
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
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18
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Kumar PK, Parhi A, Sablani SS. Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111454] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Majumder P, Sinha A, Gupta R, Sablani SS. Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02646-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Hong YK, Liu F, Tang Z, Pedrow PD, Sablani SS, Yang R, Tang J. A simplified approach to assist process development for microwave assisted pasteurization of packaged food products. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102628] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Quintanilla A, Zhang H, Powers J, Sablani SS. Developing Baking-Stable Red Raspberries with Improved Mechanical Properties and Reduced Syneresis. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02599-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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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] [What about the content of this article? (0)] [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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Parhi A, Tang J, Sablani SS. Functionality of ultra-high barrier metal oxide-coated polymer films for in-package, thermally sterilized food products. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100514] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Li X, Zhao J, Zhang Y, Xiao H, Sablani SS, Qu T, Tang X. Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13508] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xian‐Xian Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | | | - Yu Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Hong‐Wei Xiao
- College of Engineering China Agricultural University Beijing China
| | - Shyam S. Sablani
- Department of Biological systems Engineering Washington State University Pullman Washington USA
| | - Tong‐Tong Qu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Xuan‐Ming Tang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Al-Ghamdi S, Sonar CR, Patel J, Albahr Z, Sablani SS. High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: Microbial safety, nutrient, quality, and packaging evaluation. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107233] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Kumar PK, Joyner HS, Tang J, Rasco BA, Sablani SS. Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02488-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
Our recent studies and several publications suggest that the low water activity (aw) of oil in thermal processing might be a major contributing factor towards the increased thermal resistance of bacteria in oils. In this study, we developed a reliable method to measure the water activity of oil by measuring the equilibrium relative humidity in a small headspace. Using this method, water activity of peanut oil was found to decrease exponentially with increasing temperature. A model derived from excess Gibbs free energy was fitted to the observations with an R2 = 99.6% and RMSE = 0.01 (aw). Our results suggest that the sharply reduced water activity of oil resulting from a rise in temperature could cause desiccation of bacteria. This is a possible explanation for the protective effect of oil in thermal processing. A method is presented for the measurement of water activity of oil at temperatures up to 85 °C. The water activity of peanut oil is found to decrease exponentially as the temperature increases. A model is derived to predict the water activity of oil as a function of temperature. Desiccation may happen to bacteria in oil during thermal processing, which explains the protective effect of oil.
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Affiliation(s)
- Ren Yang
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA, 99164, USA
| | - Jiewen Guan
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA, 99164, USA
| | - Sicheng Sun
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA, 99164, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA, 99164, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA, 99164, USA
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Barnett SM, Sablani SS, Tang J, Ross CF. The potential for microwave technology and the ideal profile method to aid in salt reduction. J Food Sci 2020; 85:600-610. [PMID: 32017103 DOI: 10.1111/1750-3841.15034] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 12/12/2019] [Accepted: 12/17/2019] [Indexed: 11/27/2022]
Abstract
This study was the first to evaluate the influence of the combination strategies of flavor addition and microwave-assisted thermal sterilization (MATS) processing for salt reduction implications. In freshly prepared mashed potatoes, a 30% and 50% salt reduction (w/w) in comparison to a 100% salt sample with three flavor variations (no additional flavor, garlic, and pepper) were investigated. Also, using the ideal profile method (IPM), the influence of MATS versus retort processing, in comparison to a freshly prepared sample, and flavor addition on mashed potato sensory properties and acceptance was investigated. Chemical characterization using the electronic tongue for nonvolatile compounds and headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) for volatile analysis was completed. IPM revealed the ideal data were consistent at both the panel and consumer levels from a sensory and hedonic perspective. Results demonstrated the ideal mashed potato product would remain low in bitterness but have more intense pepper and potato aromas and flavors than the current samples evaluated. The salt level could be reduced by 50% while still maintaining flavor and overall acceptance in freshly prepared samples, but this was accompanied by a loss in saltiness intensity perception. The saltiness intensity was not different from the freshly prepared samples when processed via MATS but was different when processed by the retort. For chemical characterization, the electronic tongue showed a high discrimination index (>89%) and correlated highly (>0.8) with many sensory attributes. As salt concentration in the mashed potatoes decreased, the recovery of volatile compounds decreased. The present work contributes to the understanding of product reformulation for the purpose of salt reduction. PRACTICAL APPLICATION: Product developers need strategies to bring salt down to target levels while maintaining consumer acceptance. The combination strategies of flavor addition and MATS processing may allow for a new strategy to assist product developers in reaching salt reduction targets. Furthermore, developers should bear in mind that noticeable intensity differences may not alter the preference for the product. Thus, intensity differences that result in changes in acceptance should be the focus of quality insurance rather than utilizing just noticeable differences.
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Affiliation(s)
- Sasha M Barnett
- School of Food Science, Washington State Univ., Pullman, WA, 99164, USA
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99164, USA
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99164, USA
| | - Carolyn F Ross
- School of Food Science, Washington State Univ., Pullman, WA, 99164, USA
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Kumar PK, Bhunia K, Tang J, Rasco BA, Takhar PS, Sablani SS. Corrigendum to “State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) Var. Russet Brown”[J. Food Eng. 251(2019) 45–56]. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.05.027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Sonar CR, Rasco B, Tang J, Sablani SS. Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees. J Sci Food Agric 2019; 99:5934-5945. [PMID: 31206676 DOI: 10.1002/jsfa.9868] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 05/15/2019] [Accepted: 06/10/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Package oxygen transmission rate (OTR) can affect the stability of natural color pigments such as anthocyanins, betalains and chlorophylls in foods during storage. In the present study, we investigated the oxygen sensitivity of selected pigments in thermally pasteurized vegetable purees held at a refrigeration temperature. We modulated the oxygen ingress in packaging using multilayer films with OTRs of 1, 30 and 81 cm3 m-2 day-1 . Red cabbage, beetroot and pea purees were vacuum packed, pasteurized to achieve a cumulative lethality ofP 90 ° C 10 ° C = 12.8-13.4 min and stored at 7 °C for 80 days. RESULTS Anthocyanins were relatively stable (< 4% losses), regardless of the film OTR. Betalains showed the highest sensitivity to different OTRs, with total losses varying from 4% to 49% at the end of storage and showing significant differences (P < 0.05) among the three films. Chlorophylls showed no significant difference (P > 0.05) in sensitivity to film OTRs. However, continuous degradation of chlorophylls was observed for all film types, with total chlorophyll losses ranging from 33% to 35%. Overall color differences (ΔE) at the end of storage for cabbage, beet and pea puree were between 0.50-1.70, 1.00-4.55 and 7.41-8.08, respectively. Betalains and chlorophylls degradation followed first-order and fractional conversion kinetics, whereas ΔE followed zero-order and fractional conversion kinetics during storage. CONCLUSION All three pigments behaved differently to oxygen ingress during storage. Low to medium barrier films are suitable for products containing red cabbage anthocyanins. High barrier films are must for betalains, whereas medium to high barrier films are suitable for chlorophyll-containing products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chandrashekhar R Sonar
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, Pullman, WA, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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Jin Y, Tang J, Sablani SS. Food component influence on water activity of low-moisture powders at elevated temperatures in connection with pathogen control. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108257] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Parhi A, Bhunia K, Rasco B, Tang J, Sablani SS. Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric Films. J Food Sci 2019; 84:2507-2519. [PMID: 31432530 DOI: 10.1111/1750-3841.14755] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 06/19/2019] [Accepted: 07/05/2019] [Indexed: 11/30/2022]
Abstract
Metal oxide coated multilayered polymeric pouches provide a suitable alternative to foil-based packaging for shelf-stable products with extended shelf-life. The barrier performance of these films depends upon the integrity of the metal oxide coating which can develop defects as a result of thermal processing and improper handling. In this work, we developed a methodology to visually identify these defects using an oxygen-sensitive model gel system. Four pouches with different metal oxide coatings: MOA (Coated PET), MOB (SiOx -coated PET), MOC (Overlayer-AlOx -Organic-coated PET), MOD (Overlayer-SiOx -coated PET) were filled with water and retort-processed for 30 and 40 min at 121 °C. After processing, the pouches were cut open, dried and subsequently filled with a gel containing methylene blue that changes color in the presence of oxygen. The pouches were then stored at 23 and 40 °C for 180 and 90 days, respectively. Defects were identified by observing the localized color change from yellow to blue in the packaged gel. These observations were confirmed through measurement of oxygen and water vapor transmission rates, as well as SEM and CLSM analyses. The MOC pouches showed the least change in barrier properties after thermal processing. This was due to crosslinking in the organic coating and protection provided by the overlayer. The melting enthalpy of all films increased significantly (P < 0.05) after sterilization. This may increase the brittleness of the substrates after processing. Findings may be used to improve the barrier performance of metal oxide coated polymeric films intended for food packaging applications. PRACTICAL APPLICATION: In this study, we developed a methylene blue-based, oxygen-sensitive model gel system to identify defects in metal oxide coated polymeric structures induced by thermal processing and mechanical stresses. We also performed a comprehensive analysis of these defects through CLSM and SEM. The gel system and methodology developed may be useful in the design and development of high barrier metal oxide coated films.
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Affiliation(s)
- Ashutos Parhi
- Dept. of Biological Systems Engineering, Washington State Univ., P.O. Box-646120, Pullman, WA, 99164-6120, USA
| | - Kanishka Bhunia
- Dept. of Agricultural and Food Engineering, Indian Inst. of Technology, Kharagpur, India
| | - Barbara Rasco
- School of Food Science, Washington State Univ., P.O. Box 64376, Pullman, WA, 99164-6376, USA
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ., P.O. Box-646120, Pullman, WA, 99164-6120, USA
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., P.O. Box-646120, Pullman, WA, 99164-6120, USA
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Barnett SM, Sablani SS, Tang J, Ross CF. Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal. J Food Sci 2019; 84:2313-2324. [PMID: 31313314 DOI: 10.1111/1750-3841.14736] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 06/14/2019] [Accepted: 06/24/2019] [Indexed: 11/29/2022]
Abstract
This study was the first to evaluate the influence of herb addition in a complex food matrix processed by microwave-assisted thermal sterilization (MATS) system for potential salt reduction implications. In a chicken pasta meal, salt concentrations included 100% (full salt) and reduced salt variations (75%, 50%, and 25% of the original salt concentration) and for each meal, a version with and without herb addition. The influence of storage time on sensory perception and acceptance was investigated, along with the odor-induced saltiness enhancement (OISE). Trained sensory panel results showed that the addition of herbs to the chicken pasta meal increased the intensity of many flavors and led to an increased saltiness perception, demonstrating their congruency with salty taste. The addition of herbs allowed for a 50% salt reduction in a processed prepared meal while maintaining the same intensity of saltiness perception as determined by a trained panel and overall meal acceptance by consumers. The OISE was only significant for the 25% salt meal (P < 0.05) suggesting that the influence of herb addition on saltiness perception at lower salt concentrations was more influential than at higher salt concentrations. Over longer storage times, meals processed by MATS and stored at ambient temperature increased in aroma, taste, and flavor intensities as well as in acceptance of many meal attributes. This study contributed an additional strategy of product reformulation, specifically herb addition, to the portfolio of salt-reduction strategies for prepared meals using MATS. PRACTICAL APPLICATION: The addition of herbs to prepared meals (chicken pasta) may allow for up to a 50% reduction in salt content while maintaining the same saltiness intensity perception and overall consumer acceptance. This has important implications for the food industry as sodium reduction is a complex task. Furthermore, the additional herbs utilized in this study increased the intensity of certain aromas and flavors, and led to increased saltiness perception; these herbs could be considered in future salt reduction applications as this study demonstrates their congruency with salty taste.
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Affiliation(s)
- Sasha M Barnett
- School of Food Science, Washington State Univ., Pullman, WA, 99164, USA
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99164, USA
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99164, USA
| | - Carolyn F Ross
- School of Food Science, Washington State Univ., Pullman, WA, 99164, USA
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Patel J, Al-Ghamdi S, Zhang H, Queiroz R, Tang J, Yang T, Sablani SS. Determining Shelf Life of Ready-to-Eat Macaroni and Cheese in High Barrier and Oxygen Scavenger Packaging Sterilized via Microwave-Assisted Thermal Sterilization. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02310-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Kumar PK, Bhunia K, Tang J, Rasco BA, Takhar PS, Sablani SS. State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) var. Russet Brown. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pokhrel PR, Toniazzo T, Boulet C, Oner ME, Sablani SS, Tang J, Barbosa-Cánovas GV. Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sonar CR, Paccola CS, Al‐Ghamdi S, Rasco B, Tang J, Sablani SS. Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13074] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Carolina S. Paccola
- Department of Animal Science and Food EngineeringUniversity of Sao Paulo Pirassununga Sao Paulo Brazil
| | - Saleh Al‐Ghamdi
- Department of Biological Systems EngineeringWashington State University Pullman WA
- Department of Agricultural EngineeringCollege of Food and Agricultural Sciences, King Saud University Riyadh Saudi Arabia
| | - Barbara Rasco
- School of Food ScienceWashington State University Pullman WA
| | - Juming Tang
- Department of Biological Systems EngineeringWashington State University Pullman WA
| | - Shyam S. Sablani
- Department of Biological Systems EngineeringWashington State University Pullman WA
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Xu J, Tang J, Jin Y, Song J, Yang R, Sablani SS, Zhu MJ. High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.054] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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42
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Kak A, Bajaj PR, Bhunia K, Nitin N, Sablani SS. A Fluorescence-based Method for Estimation of Oxygen Barrier Properties of Microspheres. J Food Sci 2019; 84:532-539. [PMID: 30730581 DOI: 10.1111/1750-3841.14453] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 12/04/2018] [Accepted: 01/02/2019] [Indexed: 12/12/2022]
Abstract
In this study, we developed a fluorescence method to quantify oxygen barrier properties for wall materials used in microencapsulation of oxygen-sensitive compounds. We used a reversible, oxygen quenching dye, tris (4,7-diphenyl-1, 10-phenanthroline) ruthenium(II) dichloride complex, as a marker to monitor oxygen transport across spray-dried and freeze-dried Hi-cap100 and maltodextrin microspheres. We fit the rate of oxygen transport to Fick's second law and extrapolated an effective oxygen diffusion coefficient Deff. Results show that the Deff for spray-dried maltodextrin and Hi-cap100 formulations were in the range of 6.46 × 10-15 to 7.45 × 10-15 m2 /s and 16.0 × 10-15 to 22.4 × 10-15 m2 /s, respectively. Results also show an increasing trend in thiobarbituric acid reactive substances reaction rate constants, with an increasing Deff for each formulation. Additionally, freeze-dried maltodextrin formulations had significantly higher Deff (31.1 × 10-15 to 36.0 × 10-15 m2 /s) compared to spray-dried matrices due to a more porous morphology. This new method provides a framework for the in situ estimation of Deff for wall materials in microspheres. Potential applications include the design and selection of wall materials for maximum oxidative stability of encapsulated ingredients. PRACTICAL APPLICATION: Currently, the selection of wall materials used in microencapsulation of lipids takes a trial-and-error approach, which can be time consuming and prone to error. In this study, we developed a new methodology to directly assess the oxygen barrier properties of wall materials in microspheres. This method can be used by food scientists to screen wall materials in order to optimize the oxidative stability of encapsulated lipids.
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Affiliation(s)
- Atisheel Kak
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A
| | - Poonam R Bajaj
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A
| | - Kanishka Bhunia
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A.,Agricultural and Food Engineering Dept., Indian Inst. of Technology, Kharagpur, West Bengal, 721302, India
| | - Nitin Nitin
- Dept. of Food Science and Technology, Univ. of California-Davis, Davis, CA, 95616, U.S.A
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA, 99163, U.S.A
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Quintanilla A, Mencía A, Powers J, Rasco B, Tang J, Sablani SS. Vacuum impregnation of firming agents in red raspberries. J Sci Food Agric 2018; 98:3706-3714. [PMID: 29315589 DOI: 10.1002/jsfa.8878] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 01/01/2018] [Accepted: 01/02/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Red raspberries are a delicate and highly perishable fruit with a fragile pulp tissue. In this study we used vacuum impregnation (VI) methods to incorporate pectin and calcium chloride into whole red raspberries to improve their firmness. Specifically, we impregnated low methoxyl pectin (LMP) at 10 g of pectin kg-1 of solution and calcium chloride (CaCl2 ·2H2 O) at 30 g calcium kg-1 of pectin, and on the other side pectin methylesterase (PME) at 10 g of enzyme kg-1 of solution, and (CaCl2 ·2H2 O) at 10 g of calcium kg-1 of solution, into whole red raspberries. We tested three vacuum levels 33.9, 50.8, and 67.8 kPa, three vacuum impregnation times 2, 7, and 15 min, and two temperatures, 20 and 40 °C, during VI treatment. Maximum force (FM ) and gradient (GC3 ) were evaluated to assess raspberry firmness. RESULTS A vacuum level of 50.8 kPa, processing time of 7 min, and a LMP and calcium infusion at 20 °C resulted in the firmest fruit compared to the other treatments. At these VI treatment conditions, FM and GC3 values of red raspberries obtained were 28 N, and 8.4 N mm-1 , respectively. CONCLUSION The optimal VI conditions identified in this study can be used to improve firmness and structural integrity of red raspberries by infusion of LMP and calcium. Findings on vacuum-impregnated red raspberries may be used to develop dehydrofrozen berries for incorporation into bakery and dairy products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Armando Quintanilla
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Alejandra Mencía
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Joseph Powers
- School of Food Science, Washington State University, Pullman, WA, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, Pullman, WA, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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Zhang Y, Zhao JH, Ding Y, Xiao HW, Sablani SS, Nie Y, Wu SJ, Tang XM. Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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45
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Wang J, Tang J, Rasco B, Sablani SS, Ovissipour M, Qu Z. Kinetics of Quality Changes of Shrimp (Litopenaeus setiferus) During Pasteurization. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2073-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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46
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Ziyaina M, Govindan BN, Rasco B, Coffey T, Sablani SS. Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss. J Food Sci 2018; 83:409-418. [PMID: 29369352 DOI: 10.1111/1750-3841.13981] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 09/25/2017] [Accepted: 10/11/2017] [Indexed: 11/26/2022]
Abstract
The shelf life of pasteurized milk is generally determined through microbiological analysis. The objective of this study was to correlate microbial quality parameters then to design predictive models for shelf life of pasteurized milk. We analyzed pasteurized milk (3.9% fat) for aerobic plate counts (APCs), psychrotrophic bacteria counts (PBCs), and Bacillus spp. counts at 5, 7, 10, 13, 15, and 19 (±1 °C) to the end of storage time. We also monitored titratable acidity, pH, and, lipase, and protease activity and correlated this with APC, which is the principal index defining shelf life. Results indicate that the shelf life of pasteurized milk was 24, 36, and 72 h at 19, 15, and 13 °C respectively, as determined by APC and acidity indicators. However, milk stored at lower temperatures of 5, 7, and 10 °C had longer shelf life of 30, 24, and 12 d, respectively. A sharp increase in titratable acidity, while decrease pH were observed when APCs reached 5.0 log10 CFU/mL at all storage temperatures. Lipase and protease activities increased with storage temperature. At 5 and 7 °C, however, protease activity was very low. Therefore, we eliminated this parameter from our quality parameters as a potential spoilage indicator. PRACTICAL APPLICATION Findings of this research are useful for monitoring the quality of commercial pasteurized milk, particularly in locations where environmental conditions make longer storage difficult. The study also provides valuable information for development of colorimetric shelf life indicators.
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Affiliation(s)
- Mohamed Ziyaina
- School of Food Science, Washington State Univ., Pullman, WA 99164-6376, U.S.A
| | - Byju N Govindan
- Dept. of Entomology, The College of Food, Agricultural and Natural Resource Sciences, Univ. of Minnesota, MN, 55108-1037, U.S.A
| | - Barbara Rasco
- School of Food Science, Washington State Univ., Pullman, WA 99164-6376, U.S.A
| | - Todd Coffey
- Dept. of Mathematics and Statistics, Washington State Univ., Pullman, WA 99164- 3113, U.S.A
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA 99164-6120, U.S.A
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Liu S, Ozturk S, Xu J, Kong F, Gray P, Zhu MJ, Sablani SS, Tang J. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.013] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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48
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Ovissipour M, Liu C, Ünlü G, Rasco B, Tang J, Sablani SS. Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material. Journal of Aquatic Food Product Technology 2017. [DOI: 10.1080/10498850.2017.1417340] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Mahmoudreza Ovissipour
- School of Food Science, Washington State University, Pullman, WA, USA
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Chen Liu
- School of Food Science, Washington State University, Pullman, WA, USA
| | - Gülhan Ünlü
- School of Food Science, University of Idaho, Moscow, ID, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, Pullman, WA, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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49
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Zhang H, Bhunia K, Munoz N, Li L, Dolgovskij M, Rasco B, Tang J, Sablani SS. Linking morphology changes to barrier properties of polymeric packaging for microwave-assisted thermal sterilized food. J Appl Polym Sci 2017. [DOI: 10.1002/app.45481] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Hongchao Zhang
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
| | - Kanishka Bhunia
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
| | - Nydia Munoz
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
| | - Li Li
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
- Research & Development Center of Food Thermal- processing Technologies (Asia); Shanghai Ocean University; Shanghai 201306 China
| | | | - Barbara Rasco
- School of Food Science; Washington State University; P.O. Box 6463760 Pullman Washington 99164-6376
| | - Juming Tang
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
| | - Shyam S. Sablani
- Department of Biological Systems Engineering; Washington State University; P.O. Box 646120 Pullman Washington 99164-6120
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50
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Bornhorst ER, Tang J, Sablani SS, Barbosa-Cánovas GV, Liu F. Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation. J Food Sci 2017; 82:1631-1639. [PMID: 28613443 DOI: 10.1111/1750-3841.13739] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Revised: 04/10/2017] [Accepted: 04/13/2017] [Indexed: 11/28/2022]
Abstract
Development and selection of model foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed model foods for pasteurization process evaluation utilized Maillard reaction products as the time-temperature integrators, which resulted in similar temperature sensitivity among the models. The aim of this research was to develop additional model foods based on different time-temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal model food in hot water and microwave-assisted pasteurization processes. Color, quantified using a* value, was selected as the time-temperature indicator for green pea and garlic puree model foods. Results showed 915 MHz microwaves had a greater penetration depth into the green pea model food than the garlic. a* value reaction rates for the green pea model were approximately 4 times slower than in the garlic model food; slower reaction rates were preferred for the application of model food in this study, that is quality evaluation for a target process of 90 °C for 10 min at the cold spot. Pasteurization validation used the green pea model food and results showed that there were quantifiable differences between the color of the unheated control, hot water pasteurization, and microwave-assisted thermal pasteurization system. Both model foods developed in this research could be utilized for quality assessment and optimization of various thermal pasteurization processes.
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Affiliation(s)
- Ellen R Bornhorst
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Gustavo V Barbosa-Cánovas
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Fang Liu
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
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