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<OL> <LI> To develop and verify methods for measurement and reproduction of engineering and biochemical properties of foods as needed in process design and analysis, and product development. <LI>To measure and model process dependent kinetic parameters which affect food quality and safety attributes. <LI>To identify and describe transport mechanisms occurring in food processes. <LI>To develop mathematical models for analysis, design, and improvement of food processes.
NON-TECHNICAL SUMMARY: The demand for improved food products that are healthier, convenient and appealing is driving the need for research in food process engineering. The increased number of foodborne disease incidents calls for alternative treatments to ensure microbiological safety. There is need for critical knowledge of the effect of non-thermal technologies such as irradiation and smart packaging on the overall quality and safety of the foods. The problem of acrylamide in fried foods is still unresolved. The purpose of this project is to characterize and quantify the process parameters that are key in determining the overall quality and safety of food products. Emphasis is given to e-beam, vacuum frying and smart packaging technologies. The effectivenes of these technologies as decontamination treatments must be established to yield optimized post-harvest technologies that ensure the safety of the US food supply. These technologies also have the potential to add value to products by increasing the amount of antioxidants and other beneficial compounds.
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APPROACH: Conduct research on all four objectives. Main aspects include the measurement of physical, chemical, mechanical, rheological and other engineering properties of foods and agricultural materials. Emphasis on properties of irradiated foods, vacuum frying, dose methods and organoleptic quality of foods. Kinetics of quality degradation during vacuum frying and irradiation are to be established. In addition, the survival and recovery of selected surrogates during iradiation using e-beam technology will be established. These activities will be carried out in parallel with other collaborating stations. Dose distribution in complex-shaped foods is still a challenge for optimum treatment planning. Methods using Monte Carlo calculations and 3D dosimetry will be tested against experimental values using a 10 MeV LINAC and a 2.5 Van der Graaf accelerator. The heat and mass transfer mechanisms duing vacuum frying will be described using advanced mathematical modeling techniques. The effect of e-beam treatment on the functionality of packaging films will be evaluated. Permeability, stiffness, and tear strength are a few of the properties to be measured as a function of dose, dose rate, temperature, and other process conditions.