Improvement of Thermal and Alternative Processer for Foods

Improvements are needed in food processing methods to help insure the safety and quality of our food supply. Processors must learn and implement procedures to ensure food safety. The purpose of this research is to improve and control food processing techniques by measuring and controlling food and ingredient parameters that affect the safety, nutritional value and sensory quality of foods.
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Texture, color, aroma, and flavor properties that relate to process conditions (thermal, thermodynamic, mass transfer) will be measured on a variety of foods using standardized protocols. Likewise, the kinetics of chemical reactions, physical processes and mass transfer mechanisms will be measured. Foods are expected to be safe. Training/education of processors and utilizing appropriate thermal and alternative processes are critical factors that must be used to reach this goal. The Food and Drug Administration regulation Procedures for the Safe and Sanitary Processing and Importing of Juice; 21 CFR 120 requires juice processors to be HACCP (Hazard Analysis and Critical Control Points) trained and certified. HACCP is a food safety program that helps food processors recognize where a potential hazardous agent may enter, be eliminated or be reduced to acceptable levels in their processes. It can be used in all aspects of the food industry, including Homeland Security. Without HAACP certification, family-owned small processors would be threatened with closure. Implementation of food safety programs into commercial fresh juice production facilities will be accomplished utilizing site visits, fresh juice training and certification programs. Video/DVD/publications will be developed and utilized in this project. Soybeans are stored, and shipped around the world for their use in food and feed. NASA selected soybeans for lunar and planetary missions, where they may be shipped in bulk. The presence of food-borne and/or pathogenic microorganisms on bulk agricultural commodities is of concern to NASA and Homeland Security. Irradiating soybeans during bulk storage prior to shipping could provide microbial safety, but potential germination, sensory, and functional property changes due to oxidation might make the soybeans unsuitable (reduced antioxidants, shelf life, nutrients, quantity/quality of food) and directly affect processing characteristics. The influence of radiation on physical and chemical properties of soybeans will be determined using soybeans that have been irradiated (electron and gamma) and stored under controlled conditions. These soybeans will be processed into soymilk and coagulated into tofu using standardized methods. Changes in phytochemicals (isoflavones, and saponins), macro and micronutrients (protein, oil, Vitamin E) of health concern will be determined and entered into the USDA Nutrient database. Toasted soy flakes (TSF) can provide unique flavors, texture, and color to foods. However, little data exists on the role of these toasted products in food systems. The influence of toasting on oil, bakery products, and soyfood quality will be studied using different toasting levels and flake thickness. The use of High Pressure Processing (HPP) as an alternative processing method to traditional thermal processing will be investigated. The production of safe foods that do not have heat induced nutrient loss, flavor, and textural changes will greatly benefit the consumer. Influence of HPP on soymilk and tofu sensory, and physical properties will be studied. Iowa will collaborate with the other stations participating in this project.