NC136: Improvement of Thermal and Alternative Processes for Foods

(Multistate Research Project)

Status: Inactive/Terminating

Project Menu

SAES-422 Reports

Annual/Termination Reports:

[11/14/2002] [11/12/2003] [05/27/2004] [11/15/2004] [11/17/2005]

Date of Annual Report: 11/14/2002

Report Information

Annual Meeting Dates: 09/15/2002 - 09/17/2002
Period the Report Covers: 10/01/2001 - 09/01/2002

Participants

California (K. McCarthy, R.P. Singh*); Delaware (C. Davies*); Florida (A.A. Teixeira*); Idaho (P.P. Singh*); Illinois/IIT/NCFST (V.A. Balasubramanian*); Illinois (G. Padua); Indiana (J. Marks*); Iowa (L. Wilson*); Michigan (K. Dolan, B. Marks, J. Steffe*); Nebraska (G. Ganjyal); New Jersey (D. Heldman*, M. Karwe, S. Liu); New York -Ithaca Geneva (A. Datta*); New York - Geneva (A. Rao*); North Carolina (C. Daubert*, B. Farkas, K. Keener, K.P. Sandeep); North Dakota (D. Weisenborn*, M. Bhattacharya); Ohio (G. Kaletunc, L. Loghavi, S. Sastry*, P. Wongsa-Ngasri); Oregon (J.A. Torres*); Pennsylvania (S. Anantheswaran*, V. Ghosh); South Dakota (K. Muthukumarappan*); Texas (E. Castell-Perez, R. Moreira*); Virginia (K. Mallikarjunan*); Washington (G.V. Barbosa-Canovas*).

Participants Attachment:

Attachment

Brief Summary of Minutes

The twenty-eighth annual meeting of NC-136 was held at the University Plaza Hotel, Columbus Ohio on September 16-17. The meeting was chaired by Dr. Rosana Moreira (Texas) and hosted by Dr. Sudhir Sastry (Ohio). Dr. Karwe was nominated as secretary for the coming year. Next meeting will be held in Florida and will be chaired by Dr. Barbosa-Canovas.

On Monday morning September the 16th, Dr. Ian Gray, NC-136 Administrative Adviser presented his report for the past year. Dr. Hongda Chen (USDA/CREES) gave an update on research funding. Dr. Sastry moderated a discussion regarding the limited funding for Food Engineering. Dr. Paul Singh (California) described the European initiatives in Food Engineering. Dr. Gustavo Barbosa (Washington) addressed the attendants next, describing the creation of the International Society of Food Engineering and its relationship to IUFoST, IAEF and other parallel organizations. Then the Objective A reports were presented. During sthe afternoon the Objectives A & B reports were presented. Following the presentations, ad hoc committees held meetings and prepared reports for wrap-up ad hoc report session. On Tuesday 17th, Objectives C & D reports were presented. Following the presentations, ad hoc committees presented the wrap-up reports.

The following committee met and presented reports: Phytochemicals committee (Heldman); DSC committee (Kaletunc); Gels committee (Castell-Perez); Mathematical modeling committee (Marks); Oils characterization committee (Mallikarjunan); Steering committee (Wilson): Calibration fluids committee (Karwe). USDA funding committee (Sastry).

Minutes Attachment:

Attachment

Accomplishments

The following are the potential accomplishments and impacts based upon completion or on-going collaborative work: * The sharing of ideas, approaches, results, and reviews among the stations was one the of most important accomplishments of the last year project. * Through the work undertaken by the ‘Yield Stress‘ ad hoc committee, the vane method is now commercialized by Brookfield Engineering Laboratories (MA). The new Brookfield Yield Stress viscometer has been marketed for quality control and research. * NC-136 members (CA, IA, OH, NY, PA, WA) were represented in processing, preservation, and packaging groups in a workshop organized by NASA on "Advanced Food Systems" in Houston 11/01. * The "Oils Characterization" ad hoc committee wrote a paper on the ASAE journal on the work made by the committee on "Frying Oil Quality Measured Using Various Objective Methods" by K. Mallikarjunan, R. G. Moreira, D. P. Wiesenborn, L. A. Wilson. * Organization of an IFT symposium on "Impingement drying processes" by CA and NJ stations. * Some of the topics addressed in the NC-136 objectives have attracted the attention of the food science/engineering community. One example is the work on "Vacuum Frying" (TX station) that has recently been featured in popular articles and magazines including "The Battalion" - 02/28/02-(Texas A&M University newspaper), "Texas A&M Engineering News" - 02/18/02; "Texas A&M System News" - June/02; and on "Prepared Foods e-News Weekly" - March/4/02. * A large number of pre-reviewed publications (147) has been presented by the participating stations last year (see list below). * NC-136 has been recognized widely as a sound body representing food engineers and the industry uses it as a reference. * Much of the work on nonthermal preservation has had significant impact, based on the amount of industry interest, and new product introductions, especially in the area of high-pressure processed foods. * Studies on traditional thermal processing continue to have significant impact by improved calculation of thermal inactivation kinetic parameters. * Other potential impacts to the industry, teaching, research, and extension communities include: <ul> <li>Development of reliable techniques to characterize product changes during processing and storage, specially staling, baking, frying, extrusion. <li>Collaboration among several ad hoc committees has yielded standard procedures for measurement of food properties, including: glass transition temperature, gel properties, frying oil quality characterization, and calibration fluids. <li>Development of teaching/research tools to simulate several unit operations using mathematical models has been compiled by the NC-136 members of the ad hoc committee in "Mathematical Modeling". <li>Increased funding rate of proposals in the area of Food Engineering submitted to USDA and other agencies due to close interaction with administrators and discussion among NC-136 members</ul> Plans for the Coming Year: * Continuation with the one and half meeting days format. Presentations by station will follow similar style of last years. * Intensify the collaborative component of this work through station participations and ad hoc committees. * Submission of IFT Symposia in: "Recent Advances in Science and Technology of Soy Foods" - IA and ND stations; "Using DSC in Foods" - OH and WI stations. * Discuss the new directives, needs, and re-writing of NC-136 Project for the next 5-year period (2005-2010).

Publications

Adhikari, C., V.M. Balasubramaniam and U.R. Abbott. 2002. A Rapid FTIR Spectroscopic method for screening methyl sulfide and hexanal as indicators of degradation in Meals Ready to Eat product. Lebensmittel-Wissenschaft-und-Technologie Adhikari, C., V.M. Balasubramaniam and U.R. Abbott. 2002. A Rapid FTIR Spectroscopic method for screening methyl sulfide and hexanal as indicators of degradation in Meals Ready to Eat product. Lebensmittel-Wissenschaft-und-Technologie Aguilera, CRC Press, Boca Raton, Florida. Datta, A. K. and H. Ni. 2002. Infrared and hot air additions to microwave heating of foods for control of surface moisture. Journal of Food Engineering, 51(4):355-364. Anantheswaran, R. C. & Ramaswamy. H. S. 2001. Bacterial destruction and enzyme inactivation during microwave heating. In: Handbook of Microwave Technology for Food Application (Ed. Datta & Anantheswaran). Pg. 191-213 Marcel Dekker, Inc. Anderson, A. D., Daubert, C.R., and Farkas, B.E. 2002. Rheological characterization of skim milk stabilized with carrageenan at high temperatures, J. Food Sci. 67(2): 649-652. Anderson, B.A., C. Rovedo and R.P.Singh. 2001. Use of an edible coating extracted from corn for improving the bowl life of cereal. . IN: K Mallikarjunan and G. Barbosa-Canovas (eds.), Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV. Ayhan, Z., Zhang, Q.H., Farahbakhsh, B. and Kneller, M. 2001. Inspection of Seal Integrity of Food Packages using Ultrasound and Pressure Differential Techniques. Applied Engineering in Agriculture 17(2):179-192. Bakalis, S. and M.V. Karwe, "Velocity distributions and volume flow rates in the nip and translational regions of a co-rotating, self-wiping, twin-screw extruder," Journal of Food Engineering, Vol. 51, Issue 4, pp. 273-282, 2002. Balasubramaniam, V.M. 2002. High pressure processing of foods. In: Encyclopedia of Agricultural, Food and Biological Engineering. D. Heldman (Ed.) Marcel Dekker, Inc., New York (In press). Banga, J.R., Z. Pan, and R. P, Singh, 2001. On the optimal control of contact cooking processes. Transactions IChemE. 79C:145-151 Barrett, A., Cardello, A., Maguire, P., Richardson, M., Kaletunc, G. and Lesher, L. 2002. Effects of sucrose ester, dough conditioner and storage temperature on the long-term textural stability of shelf-stable bread. Cereal Chemistry. accepted on 5 July 2002. Barringer SA. Effect of growing conditions, processing and storage on the quality of tomato products. Foods and Food Ingredients Journal of Japan in press Bell, J.W., Farkas, B.E., Hale, S.A. and Lanier T.C. 2002. Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle. Journal of Food Processing and Preservation. 26 (4). Bhandari, B.R. and RW Hartel, Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose, J. Food Sci.. 67(5), 1797-1802 (2002). Bhattacharya, M, S.V. Erazo-Casterjsn, D.C. Doehlert, and M.S. McMullen. 2001. Staling of bread as affected by waxy wheat flour blends. Cereal Chemistry 79:178-182. Bircan C and Barringer SA. 2002. Determination of collagen denaturation of muscle foods using the dielectric properties. J Food Sci 67(1): 202-205. Bircan C, Barringer SA and Mangino M. 2001. Use of dielectric properties to detect whey protein denaturation. J Microwave Power EE 36(3):179-186. Bircan C, Barringer SA. 2002. Use of dielectric properties to detect egg protein denaturation. J Microwave Power EE 37(2): 89-96. Bugusu B., B. Rajwa, B. Hamaker (2002), Interaction of Maize Zein with Wheat Gluten in Composite Dough and Bread as Determined by Confocal Laser Scanning Microscopy Scanning Vol 24, 1-5. Cao, Y. M. and Chang, K. C. 2002. Edible film making from water extract of soybeans. J. Food Sci. 67:1449-1454. Chakraverty, A. and R. P. Singh. 2001. Postharvest Technology Cereals, Pulses, Fruits and Vegetables. Science Publishers Inc., Enfield, New Hampshire, Plymouth, United Kingdom. Chang, Y-H. and R.W. Hartel, Development of Air Cells in a Batch Ice Cream Freezer, J. Food Eng., 55(1), 71-78 (2002). Chang, Y-H. and R.W. Hartel, Measurement of Air Cell Distributions in Dairy Foams, International Dairy J., 12, 463-472 (2002). Chang, Y-H. and R.W. Hartel, Stability of Air Cells in Ice Cream During Hardening and Storage, J. Food Eng., 55(1), 59-70 (2002). Chen, H., Anantheswaran, R. C. & Knabel, S. J. 2001. Optimization of iron supplementation for enhanced detection of Salmonella enteritidis in eggs. J. Food Protection 64(9):1279. Chikthimmah, N., Anantheswaran, R.C., Roberts, R., Mills, E.W. & Knabel, S.J. 2001. Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction on E. coli 0157:H7 during Lebanon bologna processing. J. Food Protection 64(8):1145. Claybon KT, Barringer SA. 2002. Consumer acceptability of viscosity in processed tomato products by African-American, Latino and Prototypical consumers. J Food Sci 67(6): 2380-2384. Coronel, P., Sandeep, K.P. 2002. Fluid flow and heat transfer in a helical heat exchanger. In Transport Phenomena in Food Processing. Technomic Publishing Co., Inc. Datta, A. K. & Anantheswaran, R. C. 2001. Handbook of Microwave Technology for Food Applications. Marcel Dekker, Inc. 511pp. Datta, A. K. 2001. Integration of tools for computer-aided food process engineering. Invited speaker at the First International Workshop on Mathematical and Computing Technologies for Agro-Food Technologies, Barcelona, Spain, Nov. 26-27. Datta, A. K. 2002. Engineering issues in industrial food preservation using microwaves. In Encyclopedia of Agricultural and Food Engineering. Marcel Dekker, Inc., New York. Datta, A. K. 2002. Simulation-based design of food products and processes. In Engineering and Food for the 21st Century, Edited by J. Welti-Chanes, G. V. Barbosa-Canovas and J. M. Datta, A. K. and J. Rattray. 2002. Food process simulation. The Encyclopedia of Life Support Systems, EOLSS Publishers Co., Ltd., UK. Datta, A. K. 2002. Biological and Bioenvironmental Heat and Mass Transfer. Marcel Dekker, Inc., New York, NY. ISBN Number 0-8247-0775-3. 383 pages. Deo, I. and M.V. Karwe, "Effect of die geometry and material on flow uniformity in an annular food extrusion die, Journal of Food Science, Vol. 67, No. 2, pp. 658-664, 2002. Dietrych-Szotak, D. and W. Oleszek. 1999. Effect of Processing on the Flavonoid Content in Buckwheat (Fagopyrum esculentum Moench) Grain. J. Agric. Food Chem. 47, 4384-4387. Erdogdu, F, M.North, R.P. Singh, A. Sarkar. 2001. Predicting heat transfer in finite slab shapes during air impingement cooling. . IN: K Mallikarjunan and G. Barbosa-Canovas (eds.), Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV. Fidelibus, M. W., Teixeira, A. A., Davies, F. S. Mechanical Properties of Orange Peel and Fruit Treated Pre-Harvest with Gibberellic Acid. Transactions of the ASAE. 2002. 45(4) Garayo, J. And R.G. Moreira. 2002. Vacuum frying of potato chips. J. of Food Engr. 55(2):181-191 Ghosh, V. & Anantheswaran, R. C. 2001. Oxygen transmission rate through microperforated films: Measurement and model comparison. J. Food Process Engineering 24:113. Goodman C, Fawcett S and Barringer SA 2002. Flavor, viscosity, and color analyses of hot and cold break tomato juices. J Food Sci 67(1): 404-408. Hartel, R.W., Core Competencies in Food Science: Background Information on the Development of the IFT Education Standards, J. Food Sci. Education, 1, 3-5 (2002). Hartel, R.W., Crystallization in Foods, in Handbook of Industrial Crystallization (A Myerson, ed), Butterworth-Heinemann, NY, pp. 287-305 (2002). Hermanowicz, S.W., S.X. Liu, and P.K. Mamidipally. 2002. Mass transfer model of a novel airlift biofilm reactor for wastewater treatment. Submitted to Water Research. Hou, H. J. and Chang, K. C. 2002. Interconversion of isoflavones in soybeans as affected by storage. J. Food Sci. 67:2083-2089. Howell, T.A., E. Ben-Yoseph, C. Rao and R.W. Hartel, Sucrose Crystallization Kinetics in Thin Films at Elevated Temperatures and Supersaturations, Crystal Growth and Design, 2(1), 67-72 (2002). Howell, T.A., Jr. and R.W. Hartel, Drying and Crystallization of Sucrose Solutions in Thin Films at Elevated Temperatures, J. Food Sci., 66(7), 979-984 (2001). Hsieh, F. 2002. Hot breakfast cereal. In: Food Chemistry Workbook II, pp. 13-18, J. S. Smith and G. L. Christen, eds., Science Technology System, West Sacramento, CA. Hu, J., Lee, S.O., Hendrich, S., Murphy, P.A. 2002. Quantification of group B soyasaponins by HPLC. J. Agric. Food Chem. 50, 2587-2594. Joshi, N.S., K. Muthukumarappan, and R.I. Dave. 2002. Role of soluble and colloidal calcium contents on functionality of salted and unsalted part skim Mozzarella cheese. Australian Journal of Dairy Technology 57(3): 215-219. Junus, S., and J.L. Briggs. 2001. Vane sensor systems in small strain oscillatory testing. Applied Rheol. 11:264-270. Kim, J., Lee, J., Hsieh, F. and Eun, J. 2001. Rice cake production using black rice and medium-grain brown rice. Food Sci. Biotechnol., 10(3):315-322. Kovalenko, I.V., and J.L. Briggs. 2002. Application of the vane method in textural characterization of soy-based yogurt. J. Texture Studies 33:105-118. Lee, J. and Kaletunc, G. 2002. Calorimetric determination of inactivation parameters of microorganisms. J Applied Microbiology, 93, 178-189. Lee, J. and Kaletunc, G. 2002. Evaluation by differential scanning calorimetry of the heat inactivation of Escherichia coli and Lactobacillus plantarum. Applied and Environmental Microbiology. In press. Lee, L. P.K. W. Ng, and J.F. Steffe. 2002. A modified procedure (one-stage fermentation) for evaluating flour cracker-making potential. Food Engineering Progress 6: 195-201. Lee, Y., Bobroff, S. and McCarthy, K.L. March 2002. Rheological characterization of tomato concentrates and the effect on uniformity of processing. Chemical Engineering Communications 189(3):339-351. Li, S. and Zhang, Q.H. 2001. Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science & Nutrition 41(6):451-464. Liang, M. and Hsieh, F. 2002. Evaluating energy consumption and efficiency of a twin-screw extruder. J. Food Sci., 67(5):1803-1807. Liang, M., Huang, S., Huff, H.E., Kerley, M. and Hsieh, F. 2002. Extrusion cooking of rapeseed meal for feeding value improvement. Appl. Eng. Agr., 18(3):325-330. Lima, I. and R. P. Singh. 2001. Mechanical properties of a fried crust. Journal of Texture Studies 32:31-40 Limanond, B., Castell-Perez, M.E. and Moreira, R.G. 2002. Modeling Staling of Corn Tortilla. Journal of Food Engineering. 53(3): 237-247. Limanond, B., Castell-Perez, M.E. and Moreira, R.G. 2002. Quantifying Texture Changes in Corn Tortillas due to Staling. Journal of Texture Studies, Volume 33, 1: 35-45 Lin, S., H. E. Huff and F. Hsieh. 2002. Extruder responses, sensory characteristics, and structural properties of high moisture soy protein meat analog. J. Food Sci., 67(3):1066-1072. Liu, S.X. and M. Peng. 2002. Steady-state analysis of juice aroma transport in the boundary layer of a pervaporation membrane channel. Submitted to Advances in Food Science. Losanoff, J.E., Foerst, J.R., Huff, H.E., Richman, B.W., Collier, A.D., Hsieh, F., Lee, S. and Jones, J.W. 2002. Biomechanical porcine model of median sternotomy closure. J. Surg. Res., 107:108-112. Lu, Y; Clifford, L.; Hauck, C.C. Hendrich, S.; Osweiler, G.; Murphy, P.A. Characterization of Fumonisin B1-Glucose Reaction Kinetics and Products. J. Agric. Food Chem. 2002,50, 4726-4733. Luck, P.J., T.C. Lanier, C.R. Daubert and P.K. Kwanyuen. 2002. Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling. J. Food Sci. 67(4): 1379-1382. Mahungu, S.M., S.Diaz-Mercado, J.Li, M. Schwenk, K. Singletary, and J. Faller. 1999. Stability of Isoflavones during Extrusion Processing of Corn/Soy Mixture. J. Agric. & Food Chem. 47 (1), 279-284. Martini, S., M.L. Herrera and R.W. Hartel, Effect of Cooling Rate on Nucleation Behavior of Milk Fat-Sunflower Oil Blends, J. Agric Food Chem., 49(7), 3223-3229 (2001). McCarthy K.L., J.J. Gonzalez and M.J. McCarthy. June/July 2002. Change in moisture distribution in lasagna pasta post cooking. Journal of Food Science 67(5):1785-1789. McCarthy K.L., Y. Lee, J. Green and M.J. McCarthy. 2002. Magnetic resonance imaging as a sensor system for multiphase mixing. Applied Magnetic Resonance 22:213-222. McCarthy, K.L., Y. Lee, and M.J. McCarthy. 2001. MRI as a sensor for batch mixing. IN: K Mallikarjunan and G. Barbosa-Canovas (eds.), Proceedings of the 7th Conference of Food Engineering. AIChE, Reno, NV. Miller MJ and Barringer SA. 2002. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn. J Food Sci 67(1): 198-201. Moraru, C.I., Lee, T-C., Karwe, M.V., and J.L. Kokini, "Phase behavior of a meat-starch extrudate illustrated on a state diagram," accepted for publication in Journal of Food Science, 2002. Moraru, C.I., Lee, T-C., Karwe, M.V., and J.L. Kokini, "Plasticizing and antiplasticizing effects of water and polyols on a meat-starch Plasticizing and antiplasticizing effects of water and polyols on meat-starch extruded matrix," accepted for publication in Journal of Food Science, 2002. Moreira, R.G. 2001. Deep-fat frying of foods. In: Food Process Operations - modeling and analysis for design. Editor Irudayaraj, J. Marcel Dekker Inc. New York. Moreira, R.G. 2001. Frying - Mass Transfer in Foods. In The Encyclopedia of Agricultural and Food Engineering. Ed. Dennis Heldman. Moreira, R.G. 2002. Process Instrumentation and Control. In Food Engineering. Encyclopedia of Life Support Systems (EOLSS). UK. Murphy, P.A.; Barua, K.; Hauck, C.C. Solvent extraction selection in analysis of isoflavones in soy foods. J. Chromatog. B. 2002, in press. uncorrected proof available electronically Murphy, P.A.; Hendrich, S. (2002) Phytoestrogens in Foods. Adv. Food Nutri. Res.44:195-246. Ng, P.K.W. and J.F. Steffe. 2002. Exploring the relationships between flour protein chemistry and dough rheological properties. Chapter 12 in: Ng, P.K.W. and C.W. Wrigley. Wheat Quality Elucidation: The Bushuk Legacy. American Association of Cereal Chemists. St. Paul, MN. Ngadi, M. O., M. S. Chinnan, and P. Mallikarjunan. 2002. Enthalpy and heat capacity of fried shrimp at freezing and refrigeration temperatures. Leb.-Wis.- Tech. In Press. Orsak, M., J. Lachman, M. Vejdova, V. Pivec. K. Hamouz. 2001. Changes of selected secondary metabolites in potatoes and buckwheat caused by UV, gamma-and microwave irradiation. Rostlinna Vyroba, 47, 2001 (11): 493-500. Palaniappan, S., and Sastry, S.K. 2002. Microbial inactivation during ohmic heating. Ch. 17 in: Inactivation of Foodborne Microorganisms. Vijay Juneja and John Sofos, Eds., pp. 451-460, Marcel Dekker, Inc. Palazoglu, T.K., Sandeep, K.P. 2002. Assessment of the effect of hfp on microbial and nutrient destruction during aseptic processing of particulate foods. (Accepted for publication in the Journal of Food Science -- 20010378.R1 -- April 2) Palazoglu, T.K., Sandeep, K.P. 2002. Computational fluid dynamics modeling of fluid flow in helical tubes. Journal of Food Process Engineering. Vol. 25: 141-158. Peng, M. and S.X. Liu. 2002. VOC removal from contaminated groundwater through membrane pervaporation. Part I: Water-1,1,1- Trichloroethane system. Submitted to Journal of Environmental Sciences. Peng, M. and S.X. Liu. 2002. Numerical modeling of mass transfer and concentration polarization of VOC removal by pervaporation. Submitted to Heat and Mass Transfer. Peng, M. and S.X. Liu. 2002. VOC removal from contaminated groundwater through membrane pervaporation. Part II: 1,1,1- Trichloroethane surfactant solution system. Submitted to Journal of Environmental Sciences. Rao, M. A. 2002. Phase transitions, food texture and structure, in "Texture in Food, Volume 2: Semi-Solid Foods," edited by B. M. McKenna, Woodhead Publishing Ltd., Cambridge, UK (Submitted, 8/02). Ravishankar, S., G. F. Fleischman, and V.M. Balasubramaniam. 2002. The inactivation of Escherichia coli O157:H7 during pulsed electric field (PEF) treatment in a static chamber. Food Microbiology 19 (4), 351-361 Resch, J.J. and C.R. Daubert. 2002. Rheological and physicochemical properties of derivitized whey protein concentrate powders. J. Inter. Food Properties 5(2): 419-434. Ricks NP, Barringer SA, Fitzpatrick JJ. 2002. Food Powder Characteristics Important To Non-Electrostatic and Electrostatic Coating and Dustiness. J Food Sci 67(6): 2256-5563. Roberts, J.S., Tong, C.H. & Lund, D.B. 2002. Drying kinetics and time-temperature distribution of pre-gelatinized bread. Journal of Food Science, 67(3): 1080-1087. Rolfe, L.A., Huff, H.E. and Hsieh, F. 2001. Effects of particle size and processing variables on the properties of an extruded catfish feed. J. Aqua. Food Prod. Technol., 10(3):21-33. Sabliov, C. M., B. E. Farkas, K. M. Keener, and P. A. Curtis. 2002. Parametric Analysis of Cryogenic Carbon Dioxide Cooling of Shell Eggs. J. Poultry Science. Accepted for Publication. Sabliov, C.M., Boldor, D., Keener, K.M., and Farkas, B.E. 2001. Image processing method to determine surface area and volume of axi-symmetric agricultural products. International Journal of Food Properties. 5(3): pp. 641 - 653. Sabliov, C.S. and Dennis R. Heldman. 2002. A predictive model for thermal conductivity of an intermediate moisture granular food. J. Food Process Engr. 25(2) 95-110. Sastry, S.K. 2002. Moderate electric field processes for enhancement of bioprocesses. Proceedings of the International Conference on Energy Saving Technologies in Drying and Hygrothermal Processing, Moscow, Russia, Vol. 3: 40-47. Sastry, S.K., and Cornelius, B.D. 2002. Aseptic Processing of Foods Containing Solid Particulates. John Wiley and Sons, Inc. New York. (~248 pp). Sastry, S.K., Yousef, A., Cho, H-Y., Unal, R., Salengke, S., Wang, W-C., Lima, M., Kulshrestha, S., Wongsa-Ngasri, P. and Sensoy, I. 2002. Ohmic Heating and Moderate Electric Field (MEF) Processing. Chapter 47 in: Engineering and Food for the 21st Century., J. Welti-Chanes, G.V. Barbosa-Canovas, J. M. Aguilera, Eds., pp 785-793. Technomic Publishers Shi, Y., C. Smith and RW Hartel, Compositional Effects on Milk Fat Crystallization, J. Dairy Sci., 84, 2392-2401 (2001). Shukla, T. P. & Anantheswaran, R. C. 2001. Ingredient interactions and product development for microwave heating. In: Handbook of Microwave Technology for Food Application (Ed. Datta & Anantheswaran). Pg. 355-395. Marcell Dekker, Inc. Singh, K.K., D. Wiesenborn, D., K. Tostenson, and N. Kangas. 2002. Influence of moisture content and cooking on screw pressing crambe seed. Journal of the American Oil Chemists‘ Society, 79(2): 165-170. Singh, R. P. and D.R. Heldman, 2001. Introduction to Food Engineering, 3rd Ed. Academic Press, San Diego, CA Singh, R.P, 2000, Scientific principles of shelf-life evaluation, In Shelf Life Evaluation of Foods.(Editors: Dominic Man, Adrian Jones) 2nd Ed. Aspen Publication, Maryland. Singletary, K., J. Faller, J. Y. Li, and S. Mahungu. 2000. Effect of Extrusion on Isoflavone Content and Antiproliferative Bioctivity of Soy/Corn Mixtures. Agric. & Food Chem. 48(8), 3566-3571. Sipahioglu O, Barringer SA, I Taub, A Prakash. 2002. Modeling the dielectric properties of ham as a function of temperature and composition. J Food Sci in press Sizer, C. V.M. Balasubramaniam, E. Ting. 2002. Validating high-pressure processes for low-acid foods. Food Technology. 56(2), 36-42. Sizer, C. V.M. Balasubramaniam, E. Ting. 2002. Validating high-pressure processes for low-acid foods. Food Technology. 56(2), 36-42. Smith, S.E., Orta-Ramirez, A., Ofoli, R.Y., Ryser, E.T., and Smith, D.M. 2002. R-Phycoerythrin as a time-temperature integrator to verify thermal processing adequacy of beef patties. J. Food Protection 65(5): 814-819. Spadaro,V.; D.H. Allen, J.T. Keeton, R.G. Moreira and R. M. Boleman. Biochemical properties of meat and their correlation to tenderness. 2002. Journal of Texture Studies. 33:59-87. Su, G. and Chang, K. C. 2002. Trypsin inhibitor activity, in vitro digestibility and sensory quality of meat-like yuba products as affected by processing. J. Food Sci. 67:1260-1266. Sun, Y. and K. Muthukumarappan. 2002. Changes in functionality of soy-based extrudates during single-screw extrusion processing. International Journal of Food Properties 5(2): 379-389. Swartzel, K.R. 2002. Challenges for the Process Specialist in the 21st Century. Food Preservation Technology Series: Engineering and Food for the 21st Century. Edited by Gustavo V. Barbosa-Canovas. CRC Press LLC , Boca Raton, FL. Tanaka, F., K. Morita, P. Mallikarjunan, Y.-C. Hung, G.I. Ezeike, 2002. Analysis of dielectric properties of rice vinegar and sake. Transactions of ASAE 45: 733-740. Tattiyakul, J., Liao, H-J. & Rao, M. A. 2002. Modeling viscosity of starch dispersion and dough during heating: master curves of complex viscosity, in "Engineering and Food for the 21st Century," edited by J. Welti-Chanes, G.V. Barbosa-Canovas & J.M. Aguilera, pp. 381-391, CRC Press, New York. Tattiyakul, J., Rao, M. A. & Datta, A. K. 2002. Heat transfer to a canned corn starch dispersion under intermittent agitation. J. Food Engineering 54(4): 321-329. Tattiyakul, J., Rao, M. A. & Datta, A. K. 2002. Heat transfer to three canned fluids of different thermo-rheological behavior under intermittent agitation. IChemE Transactions Part C - Food and Bioproducts Processing. 80: 20-27. Tessneer, W.A., Farkas, B.E., and Sandeep, K.P. 2001. Use of ablation to determine the convective heat transfer coefficient in two-phase flow. Journal of Food Process Engineering. Vol. 24, no. 5, pp. 315-330. Tijskens LMM, Barringer SA, Biekman ESA. 2001. Modelling the effect of pH on the colour degradation of blanched Broccoli. Innov Food Sci Emerg Technol Vol 2, (4) 315-322. Ting, E., V.M. Balasubramaniam, E. Raghubeer. 2002. Determining thermal effects in high pressure processing. Food Technology. 56(2), 31-35. Truong, V.D. and C.R. Daubert. (2002) Rheological Methods for Assessment of Food Freshness and Stability. Chapter 19 in: Freshness and Shelf Life of Foods, H. Weenen and K. Cadwallader, editors. Truong, V.D., C.R. Daubert, M.A. Drake and S.R. Baxter. 2002. Vane rheometry for textural characterization of cheddar cheeses: correlation with other instrumental and sensory measurements. LWT. 35(4): 305-314. Urena, M., Galvan, M. , Teixeira, A. A.. Measurement of Aggregate True Particle Density to Confirm Grain Mixture Composition. Transactions of the ASAE. 2002. In Press Vais, A.E., T.K. Palazoglu, K.P. Sandeep and C.R. Daubert. 2002. Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions. J. Food Process Eng. 25: 41-61. Van Deventer, D. and P. Mallikarjunan. 2002. Comparative performance analysis of three electronic nose systems using different sensor technologies in odor analysis of retained solvents on printed packaging. J. Food Sci. In Press. Van Deventer, D. and P. Mallikarjunan. 2002. Optimizing an electronic nose for analysis of volatiles from printing inks on assorted plastic films. Innovative Food Science & Emerging Technologies 3(1): 93-99. Velazquez de la Cruz, G., Gandhi, K., and Torres, J.A. 2002. Hydrostatic pressure processing: A review. Biotam. 12(2): 71-78. Venugopal, V. and K. Muthukumarappan. 2002. Rheological Properties of Cheddar Cheese during Heating and Cooling. International Journal of Food Properties 5(4): 372-383. Vieira, M.C., A.A. Teixeira and C.L.M. Silva. Kinetic parameters estimation for ascorbic acid degradation in fruit nectar using the Paired Equivalent Isothermal Exposures (PEIE) method under non-isothermal continuous heating conditions. 2001. Biotechnology Progress. 2001. 17: 175-181. Viera, M.C., Teixeira, A.A., Silva, F.M., Gaspar, N., and Silva, C.L.M. Alicyclobacillus acidoterrestris spores as a target for Cupuacu (Theobroma grandiflorum) nectar thermal processing: kinetic parameters and experimental methods. International Journal of Food Microbiology. International J. Food Microbiology.2002. 77: 71-81. Vittayanont, M., J.F. Steffe, J.F., S. Flegler and D.M. Smith. 2002. Gelling properties of heat-denatured ?-lactoglobulin aggregates in a high-salt buffer. J. Agric. and Food Chem.50: 2987-2992 Wang, T., and J.L. Briggs. 2002. Rheological and thermal properties of soybean oils with modified fatty acid compositions. JAOCS 79:831-836. Weisenborn, D.P. Best Processing Methods for Edible Flaxseed Oil. On-going Research Project. Widlak, N., RW Hartel and S. Narine (editors), Crystallization and Solidifcation Properties of Lipids, AOCS Press, Champaign (2001). Willis, B. 2001. Stress development in pasta during drying and storage due to variations in raw materials and processing conditions. PhD dissertation. Purdue University, West Lafayette, IN. Wright, A.J., M.G. Scanlon, R.W. Hartel and A.G. Marangoni, Rheological Properties of Milk Fat and Butter, J. Food Sci., 66(8), 1056-1071 (2001). Yeom, H.W., MacCann, K.T., Streaker, C.B. and Zhang, Q.H. 2001. Pulsed electric field processing of high acid liquid foods: A review. Advances in Food & Nutrition Research. 44(1):1-32. Zhao, Y. and Sebranek, J.G. 1996. Physiochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation. J. Food Sci. 61(6): 1281-1284. Zhao, Y., Flores, R., and Olson, D. 1997. The action of hydrostatic pressure on the rapid thawing of frozen meat. J. Food Sci. 63(2): 272-275. Zhao, Y., Flugstad, B., Kolbe, E., Wells, J.H., and Park, J.A. 2000. Using capacitive (radio frequency) dielectric heating in food processing and preservation - A review. J. Food Proc. Eng. 23(1): 25-55. Zhao, Y., Kolbe, E., and Flugstad, B. 1999. A method to characterize electrode corrosion during ohmic heating. J. Food Proc. Eng. 22, 81-89. Zhao, Y., Sebranek, J.G., Dickson, J, and Lee, M. 1996. Bacteriological, physicochemical, and sensory quality of fresh pork chops with low-dose irradiation and modified-atmosphere packaging. J. Food Prot. 59(5): 1-10. Zhong, Q., Sandeep, K.P., Swartzel, K.R. 2002. Continuous flow radio frequency heating of liquids. (Accepted for publication in the Journal of Food Science -- 20020111 -- July 11) Zhu, N., Sheng, S., Sang, S., Wang, M., Li, J., Jhoo, J-W., Bai, N., Li, H., Karwe, M. V., Rosen, R.T., and C-T. Ho, Triterpene Saponins from Debittered Quinoa Seeds, Journal of Agricultural and Food Chemistry, Vol. 50, pp. 865-867, 2002.

Impact Statements

Date of Annual Report: 11/12/2003

Report Information

Annual Meeting Dates: 10/12/2003 - 10/14/2003
Period the Report Covers: 10/01/2002 - 09/01/2003

Participants

Brief Summary of Minutes

The twenty-ninth annual meeting of NC-136 was held at the Hilton University of Florida Conference Center, Gainesville, Florida, during October 12-14, 2003. The meeting was chaired by Dr. Gustavo Barbosa-Canovas (Washington) and hosted by Dr. Art Teixeira (Florida).

The participants started arriving on Sunday (10/12/03) afternoon. A general meeting was held in the Hilton Conference Center to discuss the make up of the Re-Write Committee. A few ad-hoc committees held their meetings also. In the evening there was a dinner reception hosted by Dr. and Mrs. Teixeira in their home.

The formal meeting started in Rogers Hall, University of Florida, at 8:00 am on Monday 10/13/03 with registration. At 8:30 am, Dr. Barbosa-Canovas and Dr. Teixeira welcomed everyone. Assistant Dean Dr. William Brown welcomed everyone. His remarks included Impressive web site and impressive group. Food processing is extremely important. IFAS (Institute of Food and Agricultural Science) Center, Food and Beverage Center, Food Distribution Center, are new centers coming up at the University of Florida. Multistate research collaboration (like NC-136) is very, very important. Use it as a framework for collaborative grant applications.

Dr. Teixeira (Florida) welcomed everyone on behalf of the chair of Food Science Dept. and the chair of Ag/Bio Engineering Dept. Dr. Barbosa-Canovas thanked Dr. Teixeira for all the arrangements for the meeting. He then welcomed Dr. Michele Perchonok (NASA) and USDA officer Dr. Hongda Chen. He then introduced the Steering Committee, the Officers and the Re-Write committee.

All participants introduced themselves.

Dr. Ian Gray thanked Dr. and Mrs. Art Teixeira for hosting the reception on the 12th night. His remarks, included, this is a national committee and many states are involved. Budget cuts are an important issue for many stations. In the reports, impact statements are very important. This project will terminate as of September 30, 2005. Re-write Committee has started discussing the new project proposal and will keep the focus on the new project. We must use this meeting to initiate multi-state research activities. Ad-hoc committees are good starting point.

Dr. Hongda Chen, USDA-CSREES liaison for NC-136, shared information on the NRICGP. In 2003, CSREES NRI 71.1 program on value-added products/processes was funded at $6.34 M, 58% increase over 2002. In all, 37 out of 125 projects were funded. Six (6) strategically important areas have been identified for NRI: Those relevant to this group are: 1. Food Safety, 2. Food and Nutrition for Human Health, 3. Food and Agricultural Biosecurity. Last year, the average funding amount was $171 K per project. Based on NRC recommendation and other inputs, NRI will likely to increase funding ceiling level to $ 0.5 M. This year about 20 % of NRICGP budget will be allocated for integrated projects. Integration of any 2 of 3 areas (research, education and extension) will be sufficient. Three main areas: 1. Structure/function relationship, 2. Advanced and innovative processing and, 3. State of bioactive compounds in health promoting foods.

Dr. Lester Wilson (Iowa) commented it is very important to highlight the collaborations and state major impacts in the reports. Dr. Gray reemphasized Dr. Wilsons statements. Dr. Gray requested that everyone help Dr. Elena Castell (Texas). CSREES is changing the numbering system. We will have to come up with compelling reasons for why we should stick with the NC-136 name. Will changing to a new number compromise our mission and impact? We should communicate with Dr. Daryl Lund.

Dr. Richard Hartel (Wisconsin), chair of the Steering Committee, suggested that the Steering Committee should be fused with the Re-Write Committee. He expressed willingness to co-chair the Re-Write Committee.

Dr. Swamy Anantheswaran (Pennsylvania) commented that there are collaborations already occurring, through Ad-Hoc Committees. Dr. Robert Ofoli (Michigan) suggested that we need more intensive collaborations than that at ad-hoc committee level. Dr. Lester Wilson commented that we should not forget the educational and extensional components in the collaborations. Dr. Gray commented that mentoring of younger members of the committees from the seniors is very important to their success.

Dr. Richard Hartel talked about the survey that he had sent on Food Engineering options at various institutes.

Dr. Hongda Chen suggested that we should celebrate the accomplishments of this committee. Perhaps this committee should be nominated for the USDA secretarys award.

Accomplishments

Publications

Impact Statements

Date of Annual Report: 05/27/2004

Report Information

Annual Meeting Dates: 10/12/2003 - 10/14/2003
Period the Report Covers: 10/01/2002 - 10/01/2003

Participants

California (K. McCarthy)
Florida (A.A. Teixeira*)
Georgia (R. Toldeo*)
Idaho (P.P. Singh*)
Illinois (G. Padua)
Indiana (Mark Morgan*)
Iowa (L. Wilson*)
Michigan (K. Dolan, R. Ofoli)
Missouri (F.H. Hseih*)
New Jersey (D. Heldman*, M.V. Karwe, P. Takhistov)
New York-Ithaca (A. Datta*)
New York-Geneva (M.A. Andy Rao*)
North Carolina (C. Daubert)
Ohio (S. Barringer, S. Sastry*)
Oregon (J. Torres*)
Pennsylvania (S. Anantheswaran*)
South Dakota (K. Muthukumarappan*)
Texas (E. Castell-Perez, R. Moreira*)
Virginia (K. Mallikarjunan*)
Washington (G. Barbosa-Cánovas*)
Wisconsin (R. Hartel*).

Brief Summary of Minutes

Accomplishments

The following are the potential accomplishments and impacts based upon completion or on-going collaborative work: *Brookfield has developed a yield stress rheometer (wire) based on the work done by the NC-136 ad-hoc committee on viscometers. *Protocols to implement Pulsed Electric Fields technology at industrial level have been developed and close interaction with industrial partners has been established. A PEF consortium has been established between members of NC-136 (OH) and important industrial partners (General Mills, Kraft, Ameriqual, American Electric Power, Diversified Technologies Inc., Dei Fratelli, and Tetra Pak) *Two new industrial members (Ocean Beauty Seafoods and Truitt Brothers) were incorporated to a microwave sterilization consortium formed by NC-136 members (WA) and Kraft Foods, Hormel Foods, Marsterfoods, Ferrite Components, Graphic Packaging, Rexam Containers, and the US Army Natick Soldier Center. *A Pilot-Scale microwave sterilization system for fast and uniform heating was developed (patent pending). * NC-136 members from the National Center for Food Science and Technology, Ohio State University, Virginia Technology Institute, and Washington State University were fully involved in the development of a High Hydrostatic Pressure Sterilization method which will have tremendous impact on the way food will be preserved in the future ensuring longer shelf life and improved quality. *Several members of NC-136 committee were involved in the creation of the International Society of Food Engineers (ISFE) endorsed by IUFoST in 2003, with the purpose to facilitate the international interaction of Food Engineers around the globe. *Members of NC-136 (WA) organized a symposium in collaboration with NASA for the 2003 annual meeting of the Institute of Food Technologist with the topic ?An advanced food system for long duration space missions?. *Interaction between Fluent Inc. and NC-136 members (NY-Ithaca) led to the conception of a symposium entitled ?Computer aided engineering to enhance food product, process and equipment design? at the 2003 annual IFT meeting. *The Calibration fluids ad-hoc committee achieved its objectives and it is writing a paper on the results obtained by the committee. *Interaction between Silliker Inc. and NC-136 members (IA) led to the creation of a symposium entitled ?The identity preservation process in a global environment? at the 2003 annual IFT meeting. *A process to manufacture additive-free yogurt with the use of High Hydrostatic Pressure was developed by members of the group (patent pending). *Interaction between Baxter Healthcare Corp. and NC-136 members (FL) led to the creation of a symposium entitled ?Inactivation of bacterial spores: Microbiological concepts and mathematical modeling? at the 2003 annual IFT meeting. *Organization of an IFT symposium on ?Pulsed electric fields: An update? by OH and WA stations for 2003 annual meeting. *The need for a current publication discussing relevant details regarding the engineering, science and technology of food powders was identified by NC-136 resulting on a book on Food Powder Technology authored by a member of the group (WA). *Production of extended-shelf-life milk and dairy products is now possible through the use of novel technologies by members of the group (OH, OR, WA). *Organization of an IFT symposium on ?Applications of calorimetry in food and biological materials? by OH and WI stations for the 2003 annual meeting. *Development of a multipurpose fruit and vegetable processor for NASA?s advanced life support by members of NC-136 (CA). *Members of NC-136 (ID) station developed an NMR pulse sequence, which allows imaging of moisture profiles in pasta in the range of 10 to more than 50%. The methods previously published in literature allow imaging of moisture profiles only when the initial moisture content is greater than 60%. The developed method can also be applied to other food materials. *NC-136 has been recognized widely as a sound body representing food engineers and the industry uses it as a reference. *Organization of an IFT symposium on ?Recent advances in science and technology of soy foods? by IA and ND stations for the 2003 annual meeting. *Lester Wilson (IA) was selected as a NASA Faculty Fellow at the Johnson Space Center in Houston, TX for summer 2003. *Successful interaction between NASA and members of NC-136 (IA) has been established to investigate ways of predicting finished product quality from raw soybean characteristics, develop specifications and standards, develop rapid methods to control processes, develop and apply methods to ensure food quality and safety, evaluate new soymilk and tofu processing methods, and examine the utilization of soy foods as ingredients to make more healthful and consumer-acceptable foods. *Cooperation between NC-136 and NASA led to the generation of a comprehensive internal report identifying so called Technical Readiness Level (TRL) for conventional and novel food processing technologies to be employed on the manufacture of food products intended for outer space missions. *NC-136 members (ID) developed sorption and drying strategies, which allow for conditioning and drying of pasta with minimum stress cracks. *Interaction between members of NC-136 (WA) and the Combat Ration Network (CORANET) studying the modification of traditional thermal methods to process egg, egg-based products, and heat-sensitive products have yielded products with longer shelf life and enhanced palatability. *G.V. Barbosa-Cánovas (WA) was named fellow of the Institute of Food Technologists. Such distinction is only conferred to ?individuals with outstanding and extraordinary qualifications and experience, granted based on their overall contributions in the field of food science and technology?. *R.P. Singh (CA) was recognized in an article entitled ?Hail to the Innovators? in the September 2003 issue of Food Engineering as one of 26 ?innovators? living and dead, who, ?trough scientific research, engineering, entrepreneurial energy and bold endeavors? have left their mark on the food industry. *M.A. Rao (NY-Geneva) was recognized as the Distinguished Food Engineer of the year by the American Society of Agricultural Engineers (ASAE) which awarded him with the IAFIS-FPEI Food Engineering Award 2003. This award is to honor those who have made engineering contributions in research, development or design of food processes significant to the food industry; or in outstanding leadership, management or education to advance the food engineering profession.

Publications

Impact Statements

See accomplishment's section

Date of Annual Report: 11/15/2004

Report Information

Annual Meeting Dates: 10/02/2004 - 10/04/2004
Period the Report Covers: 10/01/2003 - 10/01/2004

Participants

Singh, Paul (rpsingh@ucdavis.edu) - California; McCarthy, Kathryn (klmccarthy@ucdavis.edu) - California; Davies, Cathy (cdavies@udel.edu) - Delaware; Teixeira, Arthur (aateixeira@ifas.ufl.edu) - Florida; Toledo, Romeo (cmsromeo@uga.edu) - Georgia; Singh, Pawan (psingh@uidaho.edu) - Idaho; Padua, Graciela (gwpadua@uiuc.edu) - Illinois; Fang , Hao (haofeng@uiuc.edu) - Illinois; Morgan, Mark (mmorgan@purdue.edu) - Indiana; Wilson, Lester (lawilson@iastate.edu) - Iowa ; Steffe, James (steffe@msu.edu) - Michigan; Hseih, Fu-Hung (hsiehf@missouri.edu) - Missouri; Hanna, Milford (mhanna1@unl.edu) - Nebraska; Heldman, Dennis (heldman@aesop.rutgers.edu) - New Jersey; Karwe, Mukund (karwe@aesop.rutgers.edu) - New Jersey; Datta, Ashim (akd1@cornell.edu) - New York-Ithaca; Farkas, Brian (befarkas@ncsu.edu) - North Carolina; Daubert, Christopher (chris_daubert@ncsu.edu) - North Carolina; Wiesenborn, Dennis (D.Wiesenborn@ndsu.nodak.edu) - North Dakota; Barringer, Sheryl (barringer.11@osu.edu) - Ohio; Sastry, Sudhir (sastry.2@osu.edu) - Ohio; Torres, Joseph (J_Antonio.Torres@oregonstate.edu ) - Oregon; Anantheswaran, Swamy (swamy@psu.edu) - Pennsylvania; Muthukumarappan, Kasiviswanathan (muthukum@sdstate.edu) - South Dakota; Castell-Perez, Elena (ecastell@tamu.edu) - Texas; Moreira, Rosana (rmoreira@tamu.edu) - Texas; Mallikarjunan, Kumar (kumar@vt.edu) - Virginia; Hartel, Richard (hartel@calshp.cals.wisc.edu) - Wisconsin; Chen, Hongda (HCHEN@CSREES.USDA.GOV) - USDA-CSREES

Brief Summary of Minutes

The thirtieth annual meeting of NC-136 was held at the Buehler Alumni Center, University of California, Davis, CA during October 2-4, 2004. The meeting was chaired by Daubert (North Carolina) and hosted by Singh (California). Four ad-hoc committees held their meetings on Oct 2, 2004 from 2:00 to 3:45 pm. Afterwards the Re-write subcommittees for the four objectives met and discussed improvements to be made and tasks to complete the process on time. In the evening there was a dinner reception hosted by Dr. and Mrs. Singh at their home.

On Sunday morning October the 3rd, Daubert read segments from the e-mail message from Administrative Advisor Lund. Chen (USDA/CSREES) gave an update on research funding. Re-Write Committee Chair Castell-Perez thanked all the participants for the efforts in contributing to the rewrite committee. Castell-Perez summarized the activities for the morning session. Wilson talked about the involvement of NASA in the NC136 committee. Then the Objectives D & C reports were presented. During the afternoon the Objectives C, B & A reports were presented. On Tuesday the 4th, ad hoc committees presented the wrap-up reports (DSC committee - Wiesenborn; Gels committee - Daubert; Mathematical modeling committee - Datta; Fried Oil Quality committee - Mallikarjunan). Following the reports, new ad hoc committees were formed. During business meeting, K. McCarthy (CA) was nominated for secretary and unanimously elected. Then the new ad-hoc committees met separately for 20 minutes and discussed possible objectives to be pursued for next year. Following the discussion, the new ad-hoc committees presented their objectives for next year (Extrusion committee - Hanna; Powders committee - Barringer; High Pressure Processing committee - Torres; Impingement committee - Singh).

Minutes Attachment:

Attachment

Accomplishments

The following are the potential accomplishments and impacts based upon completion or on-going collaborative work: * Sharing of ideas, approaches, results, and reviews among the stations was one of most important accomplishments of the last year project. * Through the work undertaken by the Yield Stress ad hoc committee, the vane method is now commercialized by Brookfield Engineering Laboratories (MA). The new Brookfield Yield Stress viscometer has been marketed for quality control and research. * NC-136 members (CA, NJ) worked together and published a peer-reviewed article tilted Fluid flow and heat transfer in air jet impingement in food processing. Journal of Food Science. 69(4):113-122. * The "Fried Oil Quality" ad hoc committee (VA, TX, ND, IA, SD) is working together to submit a peer-reviewed article in Journal of Food Science. * The NC-136 committee provides an opportunity to have a focused and concentrated meeting/interaction with other food engineers from the scientific community. This is a critical meeting to attend, as specific problems, solution approaches to problems, and the development of new collaborative research, teaching, and outreach activities have been achieved. * The format of annual meetings allowed detailed presentation of collaborative and other research efforts to the entire group. This provides a critical review of the research on an ongoing basis. * The presentation/discussion sections provided stimuli for solving engineering problems and have raised the awareness of all the NC-136 members to specific opportunities between stations that would have not occurred otherwise. Discussion sessions are especially useful because they focus on works in development, promote exchange of ideas, and offer the opportunity to forge collaborative teams.

Publications

1. Al-Holy M, Quinde Z, Guan D, Tang J, Rasco B. 2004. Thermal inactivation of listeria innocua in salmon (Oncorhynchus keta) caviar using conventional glass and novel aluminum TDT tubes. J Food Prot 67(2): 383-386. 2. Antonova I, Mallikarjunan P, Duncan SE. 2004. Sensory assessment of crispness in a breaded fried food held under a heat lamp. Foodservice Research International. Forthcoming. 3. Ariefdjohan MW, Nelson PE, Singh RK, Bhunia AK, Balasubramaniam VM, Singh N. 2004. The use of high hydrostatic pressure treatment in eliminating Escherichia coli O157: H7 and Listeria monocytogenes in alfalfa seeds. J of Food Sci 69(5):M117-20. 4. Bashor MP, Curtis PA, Keener KM, Sheldon BW, Kathariou S, Osborne JA. 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. J Poultry Sci 83(7):1232-1239. 5. Batmaz E, Sandeep KP. 2004. Overall heat transfer coefficient in a triple tube heat exchanger. J Heat and Mass Transfer. Accepted. 6. Biehl H, Barringer SA. 2004. Comparison of the effect of powder properties on coating transfer efficiency and dustiness in two non-electrostatic and electrostatic systems. Innov Food Sci Emerg Technol 5(2):191-198. 7. Birla SL, Wang S, Tang J, Hallman G. 2004. Improving heating uniformity of fresh fruits in radio frequency treatments for pest control. Postharvest Biol Technol 33: 205-217. 8. Caner C, Hernandez R, Pascall MA, Balasubramaniam VM. 2004. The effect of high pressure processing on the sorption of selected food simulants into polymeric films used for food packaging. Packaging Technol and Sci 17:139-153. 9. Castell-Perez ME, Moreno M, Rodriguez O, Moreira RG. 2004. Electron beam irradiation treatment of cantaloupes: effect on product quality. Food Sci Technol Int. December 2004 issue. 10. Castro I, Teixeira JA, Salengke S, Sastry SK, Vicente AA. 2004. Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics. Innov Food Sci & Emerg Technol 5:27-36. 11. Cho MJ, Unklesbay N, Hsieh F, Clarke AD. 2004. Hydrophobicity of bitter peptides from soy protein hydrolysates. J Agr Food Chem. Forthcoming. 12. Choi YJ, McCarthy MJ, McCarthy KL. 2004. MRI for process analysis: co-rotating twin screw extruder. J Proc Anal Chem x(xx): 72-85. 13. Cushman JH, Bennethum LS, Singh PP. 2004. Toward rational design of drug delivery substrates: I. Mixture theory for two-scale biocompatible polymers. Multiscale Modeling and Simulation: A SIAM Interdisciplinary J 2(2):302-334. 14. Cushman JH, Singh PP, Bennethum LS. 2004. Toward rational design of drug delivery substrates: II. Mixture theory for three-scale biocompatible polymers and a computational example. Multiscale Modeling and Simulation: A SIAM Interdisciplinary J 2(2):335-357. 15. DeJongh JJ, Steffe JF. 2004. Vane method to evaluate the yield stress of hot cereals. J Texture Studies 34:1-9. 16. Evrendilek GA, Li S, Dantzer WR, Zhang QH. 2004. Pulsed electric field processing beer: microbial, sensory and quality analysis. J Food Sci 69(7):x1-x5. 17. Evrendilek GA, Yeom HW, Jin ZT, Zhang QH. 2004. Safety and quality evaluation of a yogurt-based drink processed by a pilot plant PEF system. J Food Proc Eng 27(3):197-212. 18. Evrendilek GA, Zhang QH, Richter ER. 2004. Application of Pulsed Electric Fields to Skim Milk inoculated with Staphylococcus aureus. Biosystems Eng 87(2):137-144. 19. Feng H, Tang J, Plumb OA. 2004. Intrinsic and relative permeability for flow of humid air in unsaturated apple tissues. J Food Eng 62:185-192. 20. Feng X, Hansen JD, Biasi B, Tang J, Mitcham EJ. 2004. Use of hot water treatment to control codling moths in harvested California Bing sweet cherries. Postharvest Biol Technol 31: 41-49. 21. Fleischman GJ, Ravishankar S, Balasubramaniam VM. 2004. The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber. Food Microbiol 21(1):91-95. 22. Friant NR, Marks BP, Bakker-Arkema FW. 2004. Drying rate of individual ears of corn. Trans ASAE 47(5): Forthcoming. 23. Gazit Y, Rossler Y, Wang S, Tang J, Lurie S. 2004. Thermal death kinetics of egg and 3rd instar Mediterranean fruit fly Ceratitis captitata (Wiedemann) (Diptera: Tephritidae). J Econ Entomol. Forthcoming. 24. Genovese DB, Acquarone VM, Youn KS, Rao MA. 2004. Influence of fructose and sucrose on small and large deformation rheological behavior of heated Amioca starch dispersions. Food Sci Technol Int 10(1):51-57. 25. Gentry TS, Roberts JS. 2004. Design and evaluation of a continuous flow microwave pasteurization system for apple cider. Lebensm Wiss Technol. Forthcoming. 26. Gentry TS, Roberts JS. 2004. Formation kinetics and application of 5-hydroxymethylfurfural as a time-temperature indicator of lethality for continuous pasteurization of apple cider. Innov Food Sci Emerg Technol 5(3):327-333. 27. Gerard KA, Roberts JS. 2004. Microwave heating of apple mash to improve juice yield and quality. Lebensm Wiss Technol 37(5):551-557. 28. Ghosh, V, Ziegler, GR, Anantheswaran, RC. 2004. Moisture migration through chocolate-flavored confectionery coatings. J. Food Engineering 66:177. 29. Ghosh, V, Duda, JL, Ziegler, GR, Anantheswaran, RC. 2004. Diffusion of moisture through chocolate-flavored confectionery coatings. Transactions of IChemE 82(C1):35. 30. Granda C, Moreira RG, Tichy SE. 2004. Reduction of Acrylamide Formation in Potato Chips by Low Temperature Vacuum Frying. J Food Sci. Forthcoming. 31. Guan D, Cheng M, Wang Y, Tang J. 2004. Dielectric properties of mashed potatoes relevant to microwave and radio-frequency pasteurilization and sterilization processes. J Food Sci 69(1): 30-37. 32. Han J, Gomes-Feitosa CL, Castell-Perez ME, Moreira RG, da Silva P. 2004. Quality of Packaged Romaine Lettuce Hearts Exposed to Low-dose Electron Beam Irradiation. Lebensm Wiss Technol/Food Sci Technol 37(7):705-715. 33. Hansen J, Wang S, Tang J. 2004. A cumulated lethal time model to evaluate efficacy of heat treatments for codling moth Cydia pomonella (L) (Lepidoptera: Tortricidae) in cherries. Postharvest Biol Technol 33(3): 309-317. 34. Hansen JD, Drake SR, Heidt ML, Watkins MA, Tang J, Wang S. 2004. Potential radio frequency-hot water dip treatment for postharvest codling moth control in fresh apples. HortTechnol. Forthcoming. 35. Hermawan N, Evrendilek GA, Zhang QH. 2004. Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis. J Food Safety 24(1):71-85. 36. Hiney K, Nielsen B, Orth M, Rosenstein D, Marks BP. 2004. Short duration, high intensity exercise alters bone density and shape. J Animal Sci 82:1612-1620. 37. Hu X, Mallikarjunan P. 2004. Mathematical modeling of heat transfer of microwave heated fish gel. Agricultural Engineering Journal. Forthcoming. 38. Huang Y, Singh PP, Tang J, Swanson BG. 2004. Gelling temperatures of high acyl gellan as affected by monovalent and divalent cations with dynamic rheological analysis. Carbohydrate Polymers 56: 27-33. 39. Johnson JA, Valero KA, Wang S, Tang J. 2004. Thermal death kinetics of red flour beetle, Tribolium castaneum (Coleoptera: Tenebrionidae). J Econ Entomol. Forthcoming. 40. Joshi NS, Dave RI, Muthukumarappan K. 2004. Modeling rheological characteristics and calcium of Mozzarella cheese. J Food Sci 69(3):97-101. 41. Joshi NS, Jhala RP, Muthukumarappan K, Acharya MR, Mistry VV. 2004. Textural and rheological properties of process cheese. Int J Food Prop 7(3):353-365. 42. Joshi NS, Muthukumarappan K, Dave RI. 2004. Effect of calcium on microstructure and meltability of part skim Mozzarella cheese. J Dairy Sci 87:1975-1985. 43. Joshi NS, Muthukumarappan K, Dave RI. 2004. Viscoelastic properties of part skim Mozzarella cheese: effect of calcium, storage and test temperature. Int J Food Prop 7(2):239-252. 44. Keener KM, Anderson KE, Curtis PA, Tharrington JE. 2004. Determination of cooling rates and carbon dioxide uptake in commercially processed shell eggs using cryogenic carbon dioxide gas. J Poultry Sci 83:89-94. 45. Keener KM, Bashor MP, Curtis PA, Sheldon BW, Kathariou S. 2004. Campylobacter contamination and poultry processing. CRFSFS 3(2):105-116. 46. Keener KM, Bottcher RW, Munilla RE. 2004. Dust and odor emissions from tunnel ventilated swine buildings. Appl Eng Agric 20(3):343-347. 47. Komarov V, Tang J. 2004. Dielectric permittivity and loss factor of tap water at 915 MHz. Microw Opti Technol Let 42(5): 419-420. 48. Kubantseva N, Hartel RW, Swearingen PA. 2004. Factors affecting solubility of calcium lactate in aqueous solutions. J Dairy Sci 87(4):863-867. 49. Lee GH, Kang WS, Hsieh F. 2004. The thin-layer drying characteristics of chicory root slices. Trans. ASAE. Forthcoming. 50. Liang B, Hartel RW. 2004. Effects of Milk Powders in Milk Chocolate. J Dairy Sci 87(1):20-31. 51. Liu CC, Tellez MA, Castell-Perez ME. 2004. Physical and Mechanical Properties of Peanut Protein Films. Lebensm Wiss Technol/Food Sci and Technol 37(7):731-738. 52. Liu SX, Mamidiaplly PK, Vane LM, Peng M. 2004. Concentration Polarization Analysis of a Developing Flow in A Pervaporation Process. Chem Eng Communications. Forthcoming. 53. Liu SX, Mamidiaplly PK. 2004. Quality Comparison of Crude Rice Bran Oil Extracted with d-Limonene and Hexane. Accepted to Cereal Chem. 54. Liu SX, Peng M, Vane LM. 2004. CFD Modeling of Pervaporative Mass Transfer in the Boundary Layer. Chem Eng Sci. Forthcoming. 55. Liu SX, Vane LM, Peng M. 2004. Theoretical Analysis of Concentration Polarization Effect on VOC Removal by Pervaporation. J Hazardous Substance Research 4(5):1-21. 56. Lloyd BJ, Farkas BE, Keener KM. 2004. Characterization of radiant emitters used in food processing. Int J Microwave Power and Electromagnetic Energy 38(4). 57. Lloyd BJ, Farkas BE, Keener KM. 2004. Measurement of spectral emissivity from infrared sources. J Microwave Power. Accepted. 58. Lonchampt P, Hartel RW. 2004. Comparative Review of Fat Bloom in Chocolate and Compound Coatings. European J Lipid Sci Technol 106:241-274. 59. Losanoff JE, Collier AD, Wagner-Mann CC, Richman BW, Huff HE, Hsieh F, Diaz-Arias A, Jones JW. 2004. Biomechanical comparison of median sternotomy closures. Ann Thorac Surg 77:203-209. 60. Luechapattanaporn K, Wang Y, Wang J, Tang J, Hallberg LM. 2004. Microbial safety in radio frequency processing of packaged foods. J Food Sci 69(7): M201-M206. 61. Mitcham EJ, Veltman RH, Feng X, de Castro E, Johnson JA., Simpson TL, Biasi WV, Wang S, Tang J. 2004. Application of radio frequency treatments to control insects in in-shell walnuts. Postharvest Biol Technol 33(1): 93-101. 62. Morales-Blancas E, Torres JA. 2004. WAMFoodLab. Laboratorio de Métodos Asistidos por Internet para Cálculos de Ingeniería de Procesos de Alimentos. VirtualPro, April 2004. 63. Muse MR, RW Hartel. 2004. Ice Cream Structural Elements That Affect Melting Rate and Hardness. J Dairy Sci 87(1):1-10. 64. Nindo CI, Tang J, Powers JR, Bolland K. 2004. Energy consumption during refractance window evaporation of selected berry juices. Int J Energy Res 28: 1089-1100. 65. Nindo CI, Tang J, Powers JR, Singh P. 2004. Viscosity of blueberry and raspberry juices for processing applications. J Food Eng. Forthcoming. 66. Niskaran G, Mallikarjunan P, Eifert J. 2004. Effect of fat content on dielectric properties of ground beef patties. Transactions of ASAE. Forthcoming. 67. Nitin N, Karwe MV. 2004. Numerical simulation and experimental investigation of conjugate heat transfer between a turbulent hot air jet impinging on a cookie-shaped object. J Food Sci 69(2):FEP59-FEP65. 68. Palazoglu TK, Sandeep KP. 2004. Effect of tube curvature ratio on the residence time distribution of multiple particles in helical tubes. Lebensm Wiss Technol 37: 387-393. 69. Peng M, Vane LM, Liu SX. 2004. Numerical Modeling of Mass Transfer and Concentration Polarization of VOC Removal by Pervaporation. Separation Sci Technol 39(6):1239-1257. 70. Pollen NR, Daubert CR, Drake MA, Gumpertz ML. 2004. Quantifying properties of fluid food texture. J Texture Studies. Accepted. 71. Ravindra P, Genovese DB, Foegeding EA, Rao MA. 2004. Rheology of mixed whey protein isolate/cross-linked waxy maize starch gelatinized dispersions. Food Hydrocollids 18:775-781. 72. Raviyan P, Zhang Z, Feng H. 2004. Ultrasonication for food enzyme inactivation: effect of cavitation intensity and temperature on inactivation. J Food Eng. Accepted. 73. Resch JJ, Daubert CR, Foegeding EA. 2004. Beta-Lactoglobulin gelation and derivatization: effect of acidulant selection and heating conditions. J Food Sci. Accepted. 74. Resch JJ, Daubert CR, Foegeding EA. 2004. Comparison of drying operations on the rheological properties of whey protein thickening ingredients. Int J Dairy Sci. Forthcoming. 75. Roberts JS, Gentry TS, Bates AW. 2004. Utilization of dried apple pomace as a press aid to improve the quality of berry juices. J Food Sci 69(4): S181-190. 76. Roberts JS, Kidd DR. 2004. Lactic acid fermentations of onions. Lebensmittel-Wissenschaft und-Technologie. Forthcoming. 77. Sarkar A, Nitin N, Karwe MV, Singh RP. 2004. Fluid flow and heat transfer in air jet impingement in food processing. J Food Sci 69(4):113-122. 78. Sensoy I, Sastry SK. 2004. Extraction using moderate electric fields. J Food Sci 69(1):FEP7-13. 79. Sensoy I, Sastry SK. 2004. Ohmic blanching of mushrooms. J Food Proc Eng 27(1):1-15. 80. Serrano J, Velazquez G, Lopetcharat K, Ramirez JA, Torres JA. 2004. Moderate hydrostatic pressure processing to reduce production costs of shredded cheese: Microstructure, texture and sensory properties of shredded milled curd Cheddar. J Food Sci. Forthcoming. 81. Serrano J, Velazquez G, Lopetcharat K, Ramirez JA, Torres JA. 2004. Effect of moderate hydrostatic pressure on microstructure, texture and sensory properties of stirred curd Cheddar shreds. J Dairy Sci. Forthcoming. 82. Shearer AEH, Davies CGA. 2004. Physicochemical Properties of Fresh-Baked and Stored Whole Wheat Muffins with and without Flaxseed Meal. J Food Qual. Submitted January 2004; Accepted February 18th 2004. 83. Sheung KSM, Min S, Sastry SK. 2004. Dynamic head space analyses of orange juice flavor compounds and their absorption into packaging materials. J Food Sci 69(7):C549-56. 84. Singh KK, Wiesenborn D, Kangas N, Tostenson K. 2004. Screw pressing characteristics of dehulled crambe seed. Trans ASAE 47(1): 199-204. 85. Singh PP, Maier DE, Cushman JH, Campanella O. 2004a. Effect of viscoelastic relaxation on moisture transport in foods. Part II: Sorption and drying of soybeans. J Mathematical Biol 49(1): 20-35. 86. Singh PP, Maier DE, Cushman JH, Haghighi K, Corvalan C. 2004b. Effect of viscoelastic relaxation on moisture transport in foods. Part I: Solution of general transport equation. J Mathematical Biol 49(1): 1-19. 87. Sipahioglu O, Barringer SA, Bircan C. 2004. The dielectric properties of meats as a function of temperature and composition. J Microwave Power EE 38(3):161-169. 88. Sofjan RP, Hartel RW. 2004. Effects of Overrun on Structural and Physical Properties of Ice Cream. Int Dairy J 14:255-262. 89. Srikiatden J, Roberts JS. 2004. Measuring moisture diffusivity of potato and carrot (core and cortex) during convective hot air and isothermal drying. J Food Eng. Accepted 05/19/04. 90. Teixeira AA. Conventional Thermal Processing. In: Encyclopedia of Life Support Systems, Food Engineering Theme. Oxford, UK: EOLSS Publishers Co. Ltd. Forthcoming. 91. Torres JA, Velazquez G. 2004. Commercial opportunities & research challenges in the high pressure processing of foods. J Food Eng. Forthcoming. 92. Uresti RM, Velazquez G, Ramirez JA, Vazquez M, Torres JA. 2004. Effect of high pressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder (Atheresthes stomias). J Sci Food Agric. Forthcoming. 93. Uresti RM, Velazquez G, Vazquez M, Ramirez JA, Torres JA. 2004. Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins. Food Hydrocolloids. Submitted. 94. Uresti RM, Velazquez G, Vazquez M, Ramirez JA, Torres JA. 2004. Effect of combining microbial transglutaminase and high pressure processing on the mechanical properties of restructured products from arrowtooth flounder (Atheresthes stomias). Food Chem. Submitted. 95. Uresti RM, Velazquez G, Vazquez M, Ramirez JA, Torres JA. 2004. Restructured products from arrowtooth flounder (Atheresthes stomias) using high pressure treatments. European Food Research and Technol. Forthcoming. 96. Vittadini E, Clubbs E, Shellhammer TH, Vodovotz Y. 2004. Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas. J Cereal Sci 39(1):109-117. 97. Wang H, Feng H, Luo Y. 2004. Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone. Food Research Int. In print. 98. Wang L, Ganjyal GM, Jones DD, Weller CL, Hanna MA. 2004. Finite element modeling of fluid flow, heat transfer and melting of biomaterials in a single screw extruder. J Food Sci 69(5):E212-223. 99. Wang L, McCarthy KL, McCarthy MJ. 2004. Effect of temperature gradient on ultrasonic Doppler velocimetry measurement during pipe flow. Food Research Int 37(6):633-642. 100. Wang Q, Geil P, Padua GW. 2004. Role of Hydrophilic and Hydrophobic Interactions in Structure Development of Zein Films. J Polym and the Environment 12(3):197-202. 101. Wang Q, Wang JF, Geil P, Padua GW. 2004. Zein adsorption to hydrophilic and hydrophobic surfaces investigated by Surface Plasmon Resonance. Biomacromolecules 5(4):1356-1361. 102. Wang S, Johnson JA, Tang J, Yin X. 2004. Heating condition effects on thermal resistance of fifth-instar navel orangeworm (Lepidoptera: Pyralidae). J Stored Prod Res. Forthcoming. 103. Wang S, Tang J. 2004. Radio frequency heating: a new potential means of postharvest pest control in nuts and dry products. J Zhejiang Univ Sci 5(10): 1169-1174. 104. Wang S, Yin X, Tang J, Hansen J. 2004. Thermal resistance of different life stages of codling moth (Lepidoptera: Tortricidae). J Stored Prod Res 40(5): 565-574. 105. Wang S, Yue J, Tang J, Chen B. 2004. Mathematical modelling of heating uniformity in in-shell walnuts subjected to radio frequency treatments with intermittent stirring. Postharvest Biol. Technol. Forthcoming. 106. Wang Y, Lau MH, Tang J, Mao R. 2004. Kinetics of chemical marker M-1 formation in whey protein gels for developing sterilization processes based on dielectric heating. J Food Eng 64: 111-118. 107. Wang Y, Padua GW. 2004. Water sorption properties of extruded zein films. J Agric Food Chem 52(10):3100-3105. 108. Whitaker AM, Barringer SA. 2004. Measurement of contour and volume during cake baking. Cereal Chem 8(2):177-181. 109. Wick C, Nienaber W, Anggraeni O, Shellhammer TH, Courtney PD. 2004. Proteolysis, texture and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure. J Dairy Research 71(2):107-115. 110. Yang R, Li S, Zhang QH. 2004. Effects of pulsed electric fields on the activity of enzymes in aqueous solution. J Food Sci 69(4):FCT241-FCT248. 111. Yao G, Liu K, Hsieh F. 2004. Characterize fiber formation in meat analogs during high moisture extrusion. J Food Sci 69(7):E303-E307. 112. Yerramilli L, Karwe MV. 2004. Velocity distributions and mixing in the translational region of a kneading section in a co-rotating twin-screw extruder. Food and Bioproducts Processing, Trans. IChemE (UK), Part C, pp. 5-12. 113. Zheng Y, Wiesenborn DP, Tostenson K, Kangas N. 2004. Energy analysis in the screw pressing of whole and dehulled flaxseed. J Food Eng. Forthcoming. 114. Zhong Q, Daubert CR, Farkas BE. 2004. Cooling effects on processed cheese functionality. J Food Proc Eng. Forthcoming. 115. Zhong Q, Daubert CR, Velev O. 2004. Cooling effects on a model rennet casein gel system: part I. Rheological characterization. Langmuir. Forthcoming. 116. Zhong Q, Daubert CR, Velev O. 2004. Cooling effects on a model rennet casein gel system: part II. Permeability and microscopy. Langmuir. Forthcoming. 117. Zhong Q, Sandeep KP, Swartzel KR. 2004. Continuous flow radio frequency heating of particulate foods. J Innov Food Sci & Emerg Technol. Accepted. 118. Ziegler, G R, Shetty, A, Anantheswaran, RC 2004. Nut oil migration through chocolate. The Manufacturing Confectioner. 84(9):118. 119. Zitoun KB, Sastry SK. 2004. Orientation distribution of solids in continuous solid-liquid flow in a vertical tube. Chem Eng Sci 59:2767-2775. CHAPTER IN BOOK 1. Castell-Perez ME, Moreira RG. 2004. Decontamination Strategies. In: Beir RC, Pillai SD, Phillips TD, Ziprin RL, editors. Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions. Ames, IA: Iowa State Press: A Blackwell Publishing Company. p 337-347. 2. Datta AK, Almeida M. 2004. Properties relevant to infrared heating of foods. In: Rao MA, Rizvi SSH, Datta AK, editors. Engineering Properties of Foods. New York, NY: Marcel Dekker, Inc. To be published July 2004. 3. Datta AK, Sumnu G, Raghavan GSV. 2004. Dielectric properties of foods. In: Rao MA, Rizvi SSH, Datta AK, editors. Engineering Properties of Foods. New York, NY: Marcel Dekker, Inc. To be published July 2004. 4. Davies CGA. 2004. Effect of Acetate Concentration on the Maillard Browning in Glucose-Glycine Model Systems. In: DK Weerasinghe, MK Sucan, editors. Reaction and Processed Flavors, American Chemical Society. New York: American Chemical Society. 5. Mendoza-Sánchez P, López D, Ramos G, Pless R, Huerta-Ruelas J, Torres JA. 2004. An optical rotation measurement system to control processes in the food industry and to study thermal denaturation of food proteins. In: Memorias del Simposio de Metrología. Querétaro, México: Centro Nacional de Metrología (CENAM). 6. Metin S, Hartel RW. 2004. Crystallization for Nutritionally-Enhanced Fats and Oils. In: Dunford N, Dunford H, editors. Nutritionally-Enhanced Edible Oil Processing. Champaign, IL: AOCS Press. p 193-210. 7. Moreira RG. 2004. Deep-fat frying. In: Handbook of Food Technology and Food Engineering. New York: Marcel Dekker, Inc. 8. Moreira RG. 2004. Food Irradiation. In: Handbook of Food Technology and Food Engineering. New York: Marcel Dekker, Inc. 9. Sandeep KP, Simunovic J, Swartzel KR. 2004. Developments in aseptic processing. In: Improving thermal processing. Woodhead Publishing Limited. 10. Sandeep KP, Simunovic J. 2004. Aseptic processing: Basic principles and advantages. In: Handbook of food technology and engineering. New York: Marcel Dekker, Inc. 11. Sarkar A, Singh RP. 2004. Air impingement food processing. In: Richardson P, editor. Improving the Thermal Processing of Foods. Cambridge, UK: Woodhead Publishing Limited. 384p. 12. Singh RP, Anderson BA. 2004. The major types of food spoilage: an overview. In: Steele R, editors. Understanding and Measuring the Shelf-life of Food. Cambridge, England: Woodhead Publishing Limited. p3-23. 13. Turner L, Daubert CR. 2004. Inquiry-guided Learning in a Food Science Capstone Course. In: Lee V, editor. Teaching and learning through inquiry: A guidebook for institutions and instructors. Sterling, VA: Stylus Publishing.

Impact Statements

A Symposium titled NASA food system: Food processing on a long duration mission involving several NC-136 stations and NASA was offered at the 2004 IFT Annual Meeting in Las Vegas. This activity by NC-136 members will further knowledge regarding the application of new technology and the continued improvements in process efficiency and food safety.
Another Symposium at the 2004 IFT meeting was organized and chaired by members of NC-136 on High moisture extrusion: science, technology and applications. Unlike low moisture extrusion, high moisture extrusion of proteinaceous materials leads to a product having a muscle-like texture with enhanced visual appearance and taste sensation. Many commercial companies are investing on the technology and some are on the edge of launching their first generation of high moisture extruded products.
The immediate beneficiaries of this research actvities will be industry, government agencies, and other university scientists, who will have access to findings through peer-reviewed journal articles, abstracts, presentations at scientific meetings and workshops, books, and book chapters. Summaries of key findings will also be freely accessible through the project web site.
The NC136 members will be developing fundamentals-based models for meat cookings in microwave and combination heating. It is the first comprehensive engineering study of combination heating processes that should help food industry and the consumer benefit from improved processes and appliances that utilize more rapid and uniform heating.
Ohmic, High pressure processing and pulsed electric field studies will help improve and optimize equipment for the food industry. The improved understanding of electrostatic coating, combined with tests in NC136-member lab, has resulted in several companies using the technology commercially.
Understanding the fundamental physicochemical principles governing the functional properties of food materials will help the food industry and scientific communities fully explore the unique functionality of food materials.

Date of Annual Report: 11/17/2005

Report Information

Annual Meeting Dates: 10/08/2006 - 10/10/2006
Period the Report Covers: 10/01/2006 - 09/01/2007

Participants

Anantheswaran, Swamy (rca3@psu.edu) Penn State; Aryana, Kayanush (Kai) J. (karyana@agcenter.lsu.edu) Louisiana State; Balasubramaniam, Bala (Balasubramaniam.1@osu.edu) Ohio State Univ.; Barringer, Sheryl (barringer.11@osu.edu) Ohio State Univ.; Bermudez, Daniela (daniela@mail.wsu.edu) Washington State Univ.; Castell-Perez, Elena (ecastell@tamu.edu) Texas A&M University; Chen, Hongda (hchen@csrees.usda.gov) USDA/CSREES; Cheryan, Munir (mcheryan@uiuc.edu) Univ. of Illinois; Datta, Ashim (akd1@cornell.edu) Cornell University; Davies, Cathy (cdavies@udel.edu) Univ. of Delaware; Feng, Hao (haofeng@uiuc.edu) Univ. of Illinois; Hartel, Rich (rwhartel@wisc.edu) Univ. of Wisconsin; Heldman, Dennis R. (drheldman@earthlink.net) industry consultant; Hsieh, Fu-hung (hsiehf@missouri.edu) Univ. of Missouri; Jung, Stephanie (jung@iastate.edu) Iowa State; Kaletunc, Gonul (kaletunc.1@osu.edu) Ohio State Univ.; Karwe, Mukund (karwe@aesop.rutgers.edu) Rutgers; Keener, Kevin (kkeener@purdue.edu) Purdue; Lee, Youngsoo (leeys@uiuc.edu) Univ. of Illinois; Lo, Martin (ymlo@umd.edu) Univ. of Maryland; Lund, Daryl (dlund@cals.wisc.edu) NCRA; Mallikarjunan, Kumar (kumar@vt.edu) Virginia Tech; Mauer, Lisa (mauer@purdue.edu) Purdue; McCarthy, Kathryn (klmccarthy@ucdavis.edu) Univ. of California; Moreira, Rosana (rmoreira@tamu.edu) Texas A&M University; Morgan, Mark (mmorgan@purdue.edu) Purdue; Motwani, Tanuj (tum123@psu.edu) Penn State; Muthukumarappan, K. (muthukum@sdstate.edu) SDSU; Padua, Graciela (gwpadua@uiuc.edu) Univ. of Illinois; Payne, Fred (fpayne@bae.uky.edu) Univ. of Kentucky; Perchonok, Michele (michele.h.perchonok@nasa.gov) NASA/Johnson Space Ctr; Rao, Andy (mar2@cornell.edu) industry consultant; Ruan, Roger (ruanx001@umn.edu) Univ. of Minnesota; Sabliov, Cristina (csabliov@bae.lsu.edu) Louisiana State; Sastry, Sudhir (sastry.2@osu.edu) Ohio State Univ.; Singh, Rakesh (rsingh@uga.edu) Univ. of Georgia; Singh, R. Paul (rpsingh@ucdavis.edu) Univ. of California; Subbiah, Jeyam (jsubbiah2@unl.edu) Univ. of Nebraska; Torres, J. Antonio (J_Antonio.Torres@oregonstate.edu) Oregon State Univ.; Tumbleson, Mike (mtumbles@uiuc.edu) Univ. of Illinois; Wilson, Lester (lawilson@iastate.edu) Iowa State; Zhong, Qixin (qzhong1@utk.edu) Univ. of Tennessee;

Brief Summary of Minutes

Meeting summary (see Minutes Attachment for full meeting minutes):

The 2005 annual meeting of NC-136 was held at the ACES Library Heritage Room, University of Illinois, Urbana-Champaign, IL on October 1-3, 2005. The meeting was chaired by M. Karwe (NJ) and hosted by G. Padua, H. Feng and colleagues (IL). This meeting was a combined meeting, the final meeting of NC-136 and the first meeting of NC1023.

Highlights of the meeting follow:

1. The focus of the meeting was to present research results with a focus on highlighting collaborative work among stations. Brief summaries are given of the oral station presentations in the full minutes.

2. The following stations submitted text documents for distribution: CA, DE, FL, GA, GU, IA, ID, IL, IN, MD, MI, MN, MO, NC, ND, NE, NJ, NYI, OH, OR, PA, SD, TX, VA, WA, WI. Short (abbreviated) station reports are appended at the end of the full meeting minutes as Appendix A. Long station reports are posted on the NC-136/1023 website.

3. Administrative decisions

(a) Incoming secretary: Mark Morgan (IN)

(b) 2006 meeting will be hosted by VA (Virginia Tech) on Oct. 8-10, 2006

(c) Termination report for NC-136 will be completed by Chair Karwe, Vice-chair Muthukumarappan and Secretary McCarthy, with input from Station participants.

4. Ad hoc committee reports were presented for:

(a) Gel committee - Lester Wilson presenting. Report submitted as Appendix B, appended at the end of the full minutes.

(b) Modeling committee - Ashim Datta, chair and presenting.
Objective: Resources for computer-aided food process engineering.
Progress: Collaborative effort among several stations (TX, CA, NY, OH); 6 unit operation models completed.
Future: The next step is to add additional models, review, and publish.

(c) High pressure committee - Antonio Torres, chair and presenting.
Objective: Compilation of resources
Participating stations: OH, IA, PA OR, WA, NJ, VA, GA
Action item: E-mail will be sent by A. Torres for HP/reaction kinetics interest to propose the following activities for 2005-06: Characterization of HPP equipment and summary of capabilities, Depository of HPP literature, Request for co-authors for joint publication, Preliminary plan for a collaborative proposal to NRI on reaction kinetics under high temperature/high pressure, impact on food safety and quality.

(d) Oil quality committee- K. Mallikarjunan, chair; Muthu Muthukumarappan presenting.
Objective: evaluate oil quality by different methods
Participating stations: Stations: VA, TX, SD, ND, IA, IN
Progress: Kumar collected 4 qualities of oil; TX, SD, ND, VA, IA, IN evaluated by different methods; Muthu will send report when samples evaluated.

(e) New ad hoc committee formed: Nanotechnology committee.
Participants: MD, LA, DE, TN, TX, NE, IL, MO, IA
Others who may express interest: IN, NJ, NC
Action item: establish a mechanism for collaboration in nanotechnology for food applications; Chair Cristina Sabliov, Cristina will use e-mail listserve to contact stations to follow up.

Minutes Attachment:

Attachment

Accomplishments

Publications

The attached document lists publications (895), theses/dissertations (95) and patents (9) over the period from 2000-2005.

Publications Attachment:

Attachment