Browsing by Author "Dr. K.P. Sandeep, Committee Chair"

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    Aseptic Processing of a Low-acid Multiphase Food Product using a Continuous Flow Microwave System.
    (2006-08-18) Kumar, Prabhat; Dr. Peter S. Fedkiw, Committee Member; Dr. Josip Simunovic, Committee Member; Dr. K.P. Sandeep, Committee Chair
    Continuous flow microwave heating is an emerging technology in the food industry with a potential to replace the conventional retort process for viscous and pumpable food products. Aseptic processing of a low-acid multiphase food product using continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. The main objective of this research was to develop a systematic approach for biological validation of aseptic processing of salsa con queso products using a continuous flow microwave system operating at 915 MHz. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) and compared with the dielectric properties measured by the conventional approach (under static conditions). The results suggested that, for a multiphase product, dielectric properties measured under continuous flow conditions should be used for designing a continuous flow microwave heating system. Thermophysical and dielectric properties of salsa con queso and its vegetable ingredients (tomatoes, bell peppers, jalapeno peppers, and onions) were measured at a temperature range of 20 to 130 C. The results were used to fabricate design particles from PP (polypropylene) and PMP (polymethylpentene) using a custom developed CPD (Conservative Particle Design) software. These particles could be used as thermo-sensitive implant carriers for bacterial spores in biological validation of a multiphase aseptic process. Salsa con queso was processed in a 5 kW microwave unit with a specially designed focused applicator. The temperature profiles at the outlet during processing of salsa con queso in the 5 kW microwave unit showed a narrow temperature distribution between the center and the wall of the tube. Thus, continuous flow microwave heating could overcome the problems (degradation of color, flavor, texture, and nutrients) associated with the wider temperature distribution between the center and the wall in a conventional heating system. The results from this study will assist processors in designing a safe process for aseptic processing of salsa con queso using a continuous flow microwave system. However, further research is required to biologically validate such a process as the final step in establishing an aseptic process for salsa con queso using a continuous flow microwave system.
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    Development of Bio-nanocomposite Films with Enhanced Mechanical and Barrier Properties Using Extrusion Processing
    (2009-11-20) Kumar, Prabhat; Dr. E. Allen Foegeding, Committee Member; Dr. Russell E. Gorga, Committee Member; Dr. Van Den Truong, Committee Co-Chair; Dr. K.P. Sandeep, Committee Chair
    Recently, a new class of materials represented by bio-nanocomposites (biopolymer matrix reinforced with nanoparticles) has proven to be a promising option in improving mechanical and barrier properties of biopolymers derived from renewable sources. Therefore, the current study was undertaken with the main objective of developing bio-nanocomposite films based on soy protein isolate (SPI) and montmorillonite (MMT) with enhanced mechanical and barrier properties by melt intercalation using extrusion processing. Effects of extrusion processing parameters (screw speed and barrel temperature distribution) and type (natural and modified) and content (0-15%) of MMT on the structure (degree of intercalation and exfoliation) and properties (mechanical, dynamic mechanical, thermal stability, and water vapor permeability) of SPI-MMT bio-nanocomposites were studied. The arrangement of MMT in the bio-nanocomposite matrix ranged from exfoliated to intercalated depending on the type (natural and modified) and content of MMT. The results showed that extrusion of SPI and MMTs resulted in bio-nanocomposites with exfoliated structures at lower MMT content (5%) for natural (Cloisite Na+) as well as modified MMTs (Cloisite 20A and Cloisite 30B). At higher MMT content (15%), structure of bio-nanocomposites ranged from intercalated for Cloisite Na+ and Cloisite 20A to disordered intercalated for Cloisite 30B. Higher screw speed and barrel temperature resulted in films with improved mechanical and dynamic mechanical properties. Higher screw speed also resulted in films with lower water vapor permeability (WVP). However, the effect of barrel temperature distribution on WVP was insignificant. There was a significant improvement in mechanical and dynamic mechanical properties, thermal stability, and WVP of the films with the addition of natural and modified MMTs. At a MMT content of 5%, bio-nanocomposite films based on modified MMTs had better mechanical, dynamic mechanical, and water barrier properties as compared to those based on natural MMT. However, films based on modified MMTs were thermally less stable at temperatures higher than 500 °C as compared to films based on natural MMT. This study shows the potential of films based on SPI and Cloisite 30B to replace some of the existing plastics such as LDPE and PVDC. However, much higher WVP values of these films as compared to those of LDPE and PVDC might limit the application of these bio-nanocomposite films to packaging of high moisture foods such as fresh fruits and vegetables. Further research is required to improve the properties of these SPI-MMT bio-nanocomposite films for commercial application.
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    The Effect of Microwave Blanching on the Flavor Attributes of Peanuts
    (2006-10-16) Schirack, Andriana Vais; Dr. MaryAnne Drake, Committee Member; Dr. Donn Ward, Committee Member; Dr. K.P. Sandeep, Committee Chair; Dr. Tim Sanders, Committee Member
    The use of microwave technology as an alternative blanching method for peanuts could potentially reduce energy costs and processing time, and lead to products with better nutrient retention. However, an off-flavor was found in peanuts which were microwave-blanched at high temperatures. As a result, the objective of this research has been to determine the impact of different microwave blanching parameters on the properties of roasted peanuts, and to characterize the off-flavor observed during high-temperature microwave blanching using a descriptive sensory panel and analysis of volatile flavor compounds. The processing parameters best suited for microwave blanching of peanuts were determined based on energy absorbed during processing, internal and surface temperatures, loss in moisture content, and blanchability. The best blanchability resulted from higher process temperatures and lower final moisture content. However, peanuts which reached the highest internal temperatures during blanching also developed an off-flavor, which was characterized by increased intensities of stale⁄floral and burnt⁄ashy notes. Solvent extraction ⁄ solvent assisted flavor evaporation (SAFE), gas chromatography-olfactometry (GC⁄O), gas chromatography-mass spectrometry (GC⁄MS), aroma extract dilution analysis (AEDA), threshold testing, and model systems were used to examine the chemical compounds which may be responsible for this microwave-related off-flavor. Analysis revealed an increased formation of guaiacol, phenylacetaldehyde, and 2,6-dimethylpyrazine in the off-flavored peanuts as compared to a process control, which led to the burnt and stale⁄floral characteristics noted by descriptive sensory panel. These compounds were only a small fraction of over 200 aroma-active compounds which were found to contribute to roasted peanut flavor using GC⁄O. This research illustrates the importance of the relative concentrations of the many aroma-active compounds found in peanuts. These findings could aid in training sensory panels to evaluate processing-related off-flavors, because guaiacol and phenylacetaldehyde could be used as chemical standards to define the burnt⁄ashy and stale⁄floral off-flavors which can occur during high temperature processing. Through this project, it was determined that it is possible to achieve acceptable blanchability in peanuts using microwave blanching while minimizing the possibility of an off-flavor.