FoodpACfoodtech.gatech.edu/pdfs/FoodPAC_2007_Annual.pdf · 2010-07-08 · In 1994, FoodPAC defined its vision as seeking to make Georgia the national and international leader in food

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As part of Georgia’s strategic economic development thrust for traditional industries, the Traditional Industries Program for Food Processing was started in June 1993. It resulted in the formation of a public-private partnership among the food industry, Georgia’s institutions of higher education, and Georgia’s state agencies. That partnership is called the Food processing Advisory Council or FoodpAC.

In 1994, FoodPAC defined its vision as seeking to make Georgia the national and international leader in food processing in the 21st century.

Toward that end, the Traditional Industries Program for Food Processing was given the mission of seeking to enhance the competitiveness of Georgia’s food processing and allied industries in order to provide for economic growth through expansion of existing industries and the attraction of new food-related industries.

Georgia’s traditional Industries program for Food processing and FoodpAC

The program addresses this mission by:

• identifying critical issues affecting the competitiveness of the industry

• developing realistic strategies that address identified issues

• enhancing excellence in research and development between colleges and universities in Georgia and the food processing industry

• developing and delivering high-impact programs targeted on critical needs

• continually evaluating the overall effectiveness of all activities undertaken

2 GeoRG I A’s t R A dI t IoN A L I N dU s t R I e s pRoG R A m F oR F ood pRoC e s s I NG

FoodpAC Committee Leadership

steering Committee

Reggie Prime (Chair)

Coca-Cola Enterprises Inc.

(770) 989-3144

[email protected]

Ann Hollingsworth (Vice Chair)

Better Built Foods, LLC

(770) 854-4473

[email protected]

Gary Black (Executive Co-Coordinator)

Georgia Agribusiness Council

(706) 336-6830

[email protected]

Mike Giles (Executive Co-Coordinator)

Georgia Poultry Federation

(770) 532-0473

[email protected]

environmental technical Committee

Dan Craig (Chair)

Pilgrim’s Pride Corporation

(770) 479-4060

[email protected]

Dale Threadgill (University Coordinator)

University of Georgia

Department of Biological and Agricultural Engineering

(706) 542-1653

[email protected]

Food safety and Health technical Committee

Bob Lauxen (Chair)

Keystone Foods

(256) 964-1086

[email protected]

Mike Doyle (University Coordinator)

University of Georgia

Center for Food Safety

(770) 228-7284

[email protected]

process and product Improvement technical Committee

Ann Hollingsworth (Outgoing Chair)

Better Built Foods, LLC

(770) 854-4473

[email protected]

J. Craig Wyvill (University Coordinator)

Georgia Tech Research Institute

Food Processing Technology Division

(404) 894-3412

[email protected]

FoodPAC provides a wide range of coordination, dissemination, and oversight functions for the Traditional Industries Program for Food Processing. Organizationally, the Council is structured into a Steering Committee and three Technical Committees (Environmental, Food Safety and Health, and Process and Product Improvement).

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FY 2007 program Highlights

program Accomplishments in FY 2007 (July 1, 2006 to June 30, 2007)

• $1,005,123 was allocated to support a total of 13 projects across three focus areas: 4 Environmental, 4 Food Safety and Health, and 5 Process and Product Improvement

• $564,000 in additional industry/federal funding support was secured

• More than 30 industrial partners participated in one or more projects

• More than 10 technology licenses, patents, and commercialization efforts were documented

• More than 75 documented technology transfer activities were conducted

Some of the program’s many FY 2007 success stories:

Process and Product Improvement

39%

Environmental31%

Food Safety and Health

30%

Industry/Federal Match

total Research Investment from All sources

Total Investment $1,569,123

State Funding

state Research Funding mix by technical Area

Total Funding $1,005,123

FY 2007 Financial summary

$298,782$394,457

$311,884

$1,005,123

$564,000

Portion and Process Control SystemResearchers developed a novel computer vision system for in-line screening of individual meat and poultry portions for both volume and visual quality. A prototype unit was field-tested at Wayne Farms in College Park, Georgia, and equipment partner, Gainco, plans to make it commercially available in the very near future.

The Development of Recovery and Use Methods for Eggshells as an Alternative to Landfilling

Researchers constructed a pilot-scale separation facility at American Dehydrated Foods’ egg processing plant in Social Circle, Georgia, to recover calcium carbonate from eggshells for industrial use. Commercial interest in the system is very high, primarily because of the unique performance properties of recovered product that make it a preferred substitute to mined calcium carbonate in paper and plastic manufacturing.

Use of Antimicrobial/Modified Atmosphere Packaging Technology to Control the Safety and Quality of Ready-to-Eat Meats

In studying different antimicrobial packaging structures, researchers clearly demonstrated the value of active packaging in reducing microbial counts in ready-to-eat meat products. This result has the potential to save the industry millions of dollars in avoided recalls and liability related to meat-associated outbreaks of listeriosis.


Contents

FY 2007 eNvIRoNmeNtAL ReseARCH pRojeCt sUmmARIes

The development of Uses for eggshells as an Alternative to Landfill 5

storm Water Runoff from poultry processing: A Cost-effective strategy for defining the Relationship Between suspended solids and Fecal Coliform Concentrations 6

development of Alternative Fuels from Improved Food processing Wastewater streams 7

The treatment and Recovery of poultry processing Wastewater Using a membrane Bioreactor 8

FY 2007 Food sAFetY ANd HeALtH ReseARCH pRojeCt sUmmARIes

measuring the Health-promoting Components in peanuts and peanut products 9

The Use of muscadine and Blueberry polyphenolics to Inhibit Rancidity and pathogen Growth in Chicken dark meat 10

Use of multiphase Antimicrobial/modified Atmosphere packaging material/technology to Control the safety and Quality of processed, Ready-to-eat meats 11

Automated detection of Liner material 12

FY 2007 pRoCess ANd pRodUCt ImpRovemeNt ReseARCH pRojeCt sUmmARIes

Radio-Frequency pre-Heating of marinated Boneless Chicken meat 13

Thermal and visible sensing for process Control of microwave and Conventional Cooking 14

Imaging and oven Control development for Bottom Color of Baked Goods 15

portion and process Control 16

Robotic packing of trays 17

FY 2007 ReseARCH pRojeCt teCHNoLoGY tRANsFeR ACtIvItIes 18

AppRoved FY 2008 ReseARCH pRojeCts 20

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the development of Uses for eggshells as an Alternative to Landfill

Industry’s ConcernEach year in Georgia alone, more than 37 million pounds of eggshells are directed to landfills. Such a large amount of waste is both an environmental (rotting shells generate malodors and attract pests) and economical (companies pay upward of $100,000 annually to dispose of the eggshells) problem. With many landfills nearing capacity, the develop-ment of a technology as an alternative to landfills that extracts value-added byproducts from eggshell waste is needed.

project objectiveTo develop a process to economically recover calcium carbonate from eggshells and evaluate the use of the calcium carbonate in printing and other industrial operations.

FY 2007 project Activities and outcomesWorking with industrial partner, American Dehydrated Foods (ADF), researchers constructed a pilot-scale separation facility at ADF’s egg processing plant in Social Circle, Georgia. The pilot-scale system can process 500 pounds of eggshells per day, thus allowing researchers to generate greater volumes of calcium carbonate for use in product testing and to evaluate the system’s design under actual process conditions.

The pilot unit has a series of washing stations that subject the eggshells to severe agitation in order to separate the membrane from the calcium carbonate. The eggshells are first ground into small pieces that are then fed through the system, counter to the flow of water. This countercurrent path helps to separate the membrane from the calcium carbonate. The membrane is lighter than water and floats out, whereas the calcium carbonate falls through to the bottom.

Researchers found three possible uses for the recovered calcium carbonate: (1) it can be compounded into plastics similar to mined calcium carbonate; (2) it provides value when incorporated as part of an ink jet coating system; and (3) it provides a renewable resource for reactive absorbents for carbon dioxide capture at high-temperature, hydrogen production.

Technical Focus Area: Environmental FY 2007 State Funding: $104,285

Project Leader: Jeffery Hsieh, Georgia Institute of Technology, (404) 894-3556, [email protected]

Industry Partners: American Dehydrated Foods, Inc.; EvCo Research LLC; Gold Kist Inc.; Imerys

Dr. Jeffery Hsieh and his research team run tests on the pilot-scale system located at ADF in Social Circle, Georgia.

expected Impact on the Food IndustryThe successful conclusion of the project will provide the poultry industry with an environmentally better solution than landfilling eggshells. In addition, the calcium carbonate can provide a more environmentally friendly supplement for plastic production, helping to reduce petroleum demand by the process. It also provides a good renewable resource for reactive absorbents for carbon dioxide capture at high temperature, which will have a positive impact on global warming. Lastly, the eggshell membrane can be a good renewable resource for high-value materials such as collagen, hyaluronic acid, and amino acids.

FY 2008 project ActivitiesFY 2008 research will focus on developing a cost-effective environmental process system for eggshell separation in support of commercialization efforts.


storm Water Runoff from poultry processing: A Cost-effective strategy for defining the Relationship Between suspended solids and Fecal Coliform Concentrations

Industry’s ConcernFor a growing number of Georgia poultry processors located in or near watersheds containing State 303(d) listed impaired streams, fecal coliform presents a considerable challenge. Regardless of rural or urban setting, fecal coliform monitoring is difficult because samples must be analyzed within 6 hours of collection. The Georgia Poultry Federation has proposed using total suspended solids (TSS) as an indicator for fecal coliform to address this difficulty, but unfortunately, state regulators are hesitant without confirmation that a strong correlation exists. In-stream monitoring is costly and subject to variables outside of the facility’s control. As a result, a cost-effective strategy is needed to define the relationship between suspended solids and fecal coliform concentrations in storm water runoff from poultry processing.

project objectiveTo develop and verify procedures and tools for defining the relationship between suspended solids and fecal coliform concentrations in poultry processing facilities storm water.

FY 2007 project Activities and outcomesDuring FY 2007, researchers visited several poultry processing facilities to examine live storage areas as well as the associated “hot spots” resulting from bird transport and movement. Outfalls were also studied to inspect storm water flow paths and any designed or unintentional best management practices (BMPs) that capture total suspended solids. Building rooftop square footages were considered, and potential storm water concentrations and gutter runoff locations were reviewed as compared with hot spots and outfalls. Laboratory work included preliminary correlations of TSS and fecal coliform as well as screening studies for understanding needed TSS removals by BMPs.

The primary sources of TSS were found to originate from poultry manure from cages, feathers, and erosion/sediment from exposed soil. In general, results indicated that facilities should:

• Develop cleaning strategies (e.g., dry sweep or wash-down) that prevent poultry litter from being tracked out of containment areas;

• Ensure containment areas and “hot spots” are cleaned in advance of storm predictions;

• During typical summers with afternoon thunderstorms, more aggressive and frequent washdowns may be needed;

• Keep trenches around containment areas and “hot spots” associated with transfer trucks clean and sanitized;

• Keep grassy areas well maintained to take advantage of sunlight – it kills fecal coliform.

John Pierson, research engineer and project leader, examines storm water samples for fecal coliform using fluorescent analytical testing.


Project Leader: John Pierson, Georgia Tech Research Institute, (404) 407-8839, [email protected]

Industry Partners: Mar-Jac Poultry, Inc.; Pilgrim’s Pride Corporation; Wayne Farms LLC

expected Impact on the Food IndustryThe estimated project economic benefit to the poultry industry is $0.60/1,000 gallons to $1.00/1,000 gallons process water used, calculated as a 20% increase in potable water costs. The estimate is derived as storm water management continues to be a contentious issue as the State 303(d) listed impaired streams evolves. Controversy results from the lack of information available as to the source of pollutants in impaired streams and the unknown costs for extracting these pollutants to achieve desired water quality. Thus, the estimated project benefit was derived from an assessment of potential storm water management costs and the net savings from adapting a more simplified scheme.

FY 2008 project ActivitiesFY 2008 research will focus on characterizing wash waters and cleaning approaches to define the relationship between suspended solids and fecal coliform concentrations in storm water runoff from poultry processing pervious surfaces (e.g., gravel, grass, and exposed soil areas).

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development of Alternative Fuels from Improved Food processing Wastewater streams

Industry’s ConcernWaste fat, oil, and grease (FOG) are major components of many food processing wastewater streams, especially animal slaughter and frying operations. In Georgia, poultry processors are the most prevalent producers of these high FOG wastewaters. In 2006, Georgia poultry processors slaughtered over 1.3 billion chickens (approximately 14% of U.S. production) and generated approximately 9 billion gallons of highly concentrated FOG wastewater in the process. Presently, most waste chicken fat from poultry processing plants is sold to rendering facilities at relatively low prices (a few cents per pound). This current method provides an easy way of handling the disposal of waste FOG, but neglects the fact that animal fat can actually be a valuable byproduct of the food processing industry and has great potential as a source of alternative fuel.

project objectiveTo recover and isolate fat from poultry processing wastewater streams for use as an alternative fuel.

FY 2007 project Activities and outcomesDuring FY 2007, researchers evaluated five broiler waste streams for their potential as a source of alternative fuel: float fat after primary screens, secondary screen offal, tertiary screen offal, chemical DAF (dissolved air flotation) skimmings, and non-chemical DAF skimmings. Researchers found that of the five, float fat and secondary screen offal have the greatest potential in terms of ease of extraction and recovery efficiency. Both produced the highest volume of purified fat for fuel testing, with float fat at 6.0 gallons and secondary screen offal at 5.8 gallons per 100 kg of raw material processed. Currently, secondary screen offal is collected and belt- or screw-conveyed to waiting offal trucks. Thus, modification to existing collection systems in which secondary screen offal could be diverted to a FOG extraction/purification system is readily feasible. On the other hand, float fat tends to accumulate in equalization pits or transfer troughs that currently do not allow for easy collection. New systems would have to be installed in most facilities to accommodate float fat collection for alternative fuels processing.

Researchers also evaluated the average change in the proximate composition profile of secondary screen offal samples before and after fat extraction. It is important to note that a substantial amount of fat remains even after fat extraction. The low-temperature extraction methods used in this project readily liquefy a portion of the available fat, but a substantial portion remains after pressing. This means that fat is still available for extraction during the rendering process.

Overall, researchers found that the collection, extraction, and purification of concentrated fat-containing materials from poultry processing wastewater is a feasible method of providing a product that can be used as an alternative to petroleum-based #2 fuel oil for industrial boilers.


Project Leader: Daniel Fletcher* (Dr. Fletcher has retired) *all questions should be directed to: Brian Kiepper, University of Georgia, (706) 542-6907, [email protected]

Industry Partners: Brandt Industries; Gold Kist Inc.; Harrison Poultry; Pilgrim’s Pride Corporation; Schiltz Foods

Bill Merka, an extension poultry scientist, collects floating fat from a poultry processing wastewater stream as the raw material for fat extraction and purification into a value-added alternative fuel.

expected Impact on the Food IndustryThe potential to recover FOG from poultry processing wastewater without the intensive use of heat energy is very attractive and has the potential to recover a substantial portion of the 44.6 million gallons of waste FOG leaving poultry processing facilities in the state of Georgia annually. Offal is generally sold to rendering facilities at $.03/lb. This gives the fat a value of $0.22/gal as it is presently handled. Purified fat from food processing wastewater can be used as a boiler fuel on-site displacing fuel oil, which is currently valued in excess of $2.00/gal. Using the conservative estimate of only recovering 25% of the 44.6 million gallons of fat produced in the state each year by this method would result in nearly $20 million/year in additional revenue.

FY 2008 project ActivitiesThe project is completed, and a report has been generated.


the treatment and Recovery of poultry processing Wastewater Using a membrane Bioreactor

Industry’s ConcernMembrane bioreactors have emerged as an innovative technology for the treatment and reclamation of wastewater. Membrane bioreactors use ultrafiltration or microfiltration membranes for the retention of sludge and clarification of water. Research indicates that this leads to an increased microbial concentration in the reactor in addition to improved biological reactor operation, including the effective separation of bacteria and viruses from the effluent when ultrafiltration membranes are used. The use of membrane bioreactors will help food processing plants to cut down further on water contaminants, for which they are assessed a surcharge when BOD (biochemical oxygen demand) levels exceed a given value. Additionally, membrane processing may permit water reuse, thus cutting down on both water and sewer costs.

project objectiveTo determine the feasibility of using a membrane bioreactor to treat final wastewater effluent.

FY 2007 project Activities and outcomesWorking with industrial partner Pilgrim’s Pride of Athens, Georgia, researchers used a membrane bioreactor (MBR) to treat the final wastewater effluent at the plant. The MBR treatment was used both before and after the dissolved air flotation (DAF) currently used. In addition, the research team analyzed the water to determine the amount of dissolved and suspended solids, percent light transmission, biochemical oxygen demand (BOD), chemical oxygen demand (COD), aerobic plate count, coliform count, total Kjeldahl nitrogen (TKN), dissolved organic nitrogen (DON), ammonia nitrogen and particle size distribution, as well as continual monitoring of dissolved oxygen, turbidity, temperature, pH, electrical conductivity, and flux.

Results indicated that the continuous running of the MBR for 24-hour periods with no backflush showed a drastic decrease in the flux which lead to substantial variance in the retention times. The cleaning regime with a chemical cleaner at a 4-hour period between the backflushing and just back-flushing for 2 minutes without any cleaner showed only a slight difference in the overall flux. This suggests that the use of a cleaner at this early stage is not necessary and would only add to the cost of the MBR as well as increased downtime.

The best cleaning regimes were found to be the 2-minute backflushes at 1-hour intervals and 20-second backflushes at 20-minute intervals. The microbial level was reduced by 4-log levels from the DAF effluent to the MBR effluent. The COD, BOD, TS (total solids), and OG (oil and grease) also showed dramatic reductions. These levels would allow for the discharge of the water to the municipal treatment center without incurring any surcharges. It also is at a quality high enough for reuse in the processing facility. Researchers believe such a system will be economical only if the MBR-treated water is reused within the facility and not disposed of to the sewage plant.

expected Impact on the Food IndustryOverall, the research team concluded that the use of a membrane bioreactor in the treatment of poultry processing wastewater needs to be studied further before it could be put into use in industry. If further studies show success, it could be used in the poultry industry for treatment of water before discarding or for reuse in the processing plant, both of which are capable of saving money. Money can be saved both for water treatment costs and for initial water costs if reuse occurs.

In previous studies in the research team’s laboratory, it was shown that the fresh-cut vegetable processing industry could save an estimated $200,000 per year at a rate of 450,000 L/day. The savings for the chiller water used in a poultry plant was found to be $100,000 per year at a rate of 250,000 L/day. The total water usage for Pilgrim’s Pride-Athens is currently at 6.25 million L/day, suggesting a savings well over those found in the previous two studies.


Purnajay Priyadarshy (left), a graduate student, and Carl Ruiz (right), a laboratory professional, perform tests using the pilot-scale membrane bioreactor.


Project Leader: Rakesh Singh, University of Georgia, (706) 542-2286, [email protected]

Industry Partners: Pilgrim’s Pride Corporation; Sepro Inc.

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measuring the Health-promoting Components in peanuts and peanut products

Industry’s ConcernThe peanut is a highly concentrated source of nutrients and functional constituents. Marketing programs designed to explain the peanut’s benefits to consumers, backed by scientific documentation, will continue to increase per capita consumption. The fact that The Peanut Institute has docu-mented that every 1% increase in U.S. peanut consumption adds $16.9 million to the economy of Georgia is a powerful statistic. The scientific documentation of peanut composition and continuing research is the necessary first step to inform consumers about the nutritional worth of the peanut.

project objectiveTo document the nutritional strength of the peanut and develop data necessary to support marketing.

FY 2007 project Activities and outcomesIn order to meet the goals of the research, a sample set that provided representative, cultivar-identified samples covering the different peanut types and geographic areas of growth was required. To that end, researchers successfully collected cultivar-identified peanut samples over two crop years (85 samples for the 2005 crop year and 140 samples for the 2006 crop year).

Analytical progress was substantial in that the 2005 crop year samples were finished, and good progress was made on the analysis of the 2006 crop year samples. Additionally, work on a set of peanut oils and products was finished. Because of the large collection of data that is already available, researchers were able to initiate the technology transfer process with presentation of three scientific papers at the 2007 Institute of Food Technologists Annual Meeting. The primary publication effort will begin later this year as the analytical effort nears completion.

In order to evaluate the analytical data, statistical analysis will be completed using the Statistical Analysis System (SAS). Spreadsheets have been developed to ease the handling of the large amount of data generated by the study.

Richard Shin, a Ph.D. student, analyzes fatty acids in peanut samples.

Technical Focus Area: Food Safety and Health FY 2007 State Funding: $85,500

Project Leader: Ronald Eitenmiller, University of Georgia, (706) 542-1091, [email protected]

Industry Partners: American Peanut Shellers Association; Birdsong Peanuts; Golden Peanut Company; J. Leek Associates; PMK Associates; The Peanut Institute; USDA National Peanut Research Laboratory

expected Impact on the Food IndustryThe study will provide extensive information on the composition of peanuts grown in the United States. Data will delineate composition by peanut type, cultivar, location, and crop year. All components included in the study are of current interest to the consumer. Availability of the data should be highly useful in the marketing of peanuts and peanut products. Availability of the extensive two-year crop sample set can be used for other studies defining nutrient and functional components in the peanut. Likewise, the sampling program, which is very successful, can be implemented for needed studies in future years.

Completion of the project in FY 2008 will provide significant information to expand marketing efforts showing the nutritional and functional strength of peanuts and peanut products. This will further increase per capita consumption and be of economic benefit to Georgia peanut farmers, processors, and the state.

FY 2008 project ActivitiesFY 2008 research will focus on completing analytical studies of the collected peanut cultivars. Researchers will then statistically analyze the data and begin the publication process to disseminate the data. In addition, they plan to initiate studies to delineate the antioxidant capacity of the peanut.


the Use of muscadine and Blueberry polyphenolics to Inhibit Rancidity and pathogen Growth in Chicken dark meat

Industry’s ConcernRaw chicken is a highly perishable food and is susceptible to growth of microbial pathogens like Listeria monocytogenes and Salmonella, which may lead to food poisoning outbreaks with accompanying loss of consumer confidence and industry revenue. Ground meat, in particular, is faced with a serious problem of microbial contamination due to the increased surface area generated when intact flesh is ground and surface bacteria is distributed throughout this ideal medium. Sources of polyphenolics, such as grape juice and extracts, have demonstrated antibacterial activities, and these natural antioxidants are being promoted and used in meat systems. Thus, application of polyphenolics from Georgia-grown muscadines and blueberries in dark ground meat systems has the potential to address two major constraints on its consumption and would favorably impact producers of muscadines, blueberries, and chickens, as well as the growing Georgia nutraceutical industry.

project objectiveTo investigate the antimicrobial and antioxidant activities of isolated polyphenolic nutraceutical powders from muscadines and rabbiteye blueberries in laboratory experiments and in meat systems.

FY 2007 project Activities and outcomesDuring FY 2007, researchers conducted a pilot-scale production of isolates, beginning with multi-kilogram quantities of muscadine skin pomace and blueberries and ending with dry, stable, non-hygroscopic powders containing high levels of total phenolics and anthocyanins as well as high antioxidant capacities. Overall yields from this process were considerably lower than from previous lab-scale preparations. Nevertheless, the results of the pilot-scale production of dry polyphenolic isolates were encouraging, although much improvement at the different steps will be required before it can be considered satisfactory.

Specifically, the two-step (bladder press, plate and frame) filtration used in this process was barely satisfactory, and there were unavoidable losses of extract during the process. The resin purification/concentration step also presented difficulties. The direct adsorption of fermented extracts was less than satisfactory as the presence of even ~10% ethanol reduced adsorption efficiency. In one case, precipitation of concentrated polyphenolics (possibly due to co-pigmentation/complexing) prevented this step altogether. It has become obvious that while there are major energy savings from concentrating and purifying polyphenolics on this resin, the adsorption/desorption chemistry is complex and the resin may require periodic rigorous cleanup to maintain its performance.


Project Leader: R. Dixon Phillips, University of Georgia, (770) 412-4744, [email protected]

Industry Partners: AHD International, LLC; Gold Kist Inc.; Paulk Vineyards; Muscadine Products Corporation

Pilot plant setup showing thin film evaporator for removing ethanol from fermented and ethanolic extracts of blueberries and muscadines.

Researchers also evaluated polyphenolic isolates as anti-oxidants in ground poultry meat systems. Results indicated high activity, with lipid oxidation being completely inhibited at 0.2%. However, this level is too high to be practical because it discolors the meat. These studies will be repeated in the future at much lower levels to determine their threshold of effectiveness. Similarly, polyphenolic isolates were tested for antimicrobial activity and found to be effective against a range of bacteria at the 2-8 mg/ml range as has been reported by other investigators. However, they were not effective in preventing microbial growth in ground turkey meat.

expected Impact on the Food IndustryUnfortunately, it has not been possible to analyze the potential economic impact of this project on the overall food industry in Georgia. Two of the research team’s industry partners, Paulk Vineyards and Muscadine Products Corporation, are moving ahead with similar technology to produce polyphenolic isolates from muscadine skins. It appears that there is very significant demand for such products, and this would be a natural extension of the companies’ existing businesses. Researchers have maintained close contact with these companies and like to think their research and findings are of value to them as they commercialize a similar process.


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Use of multiphase Antimicrobial/modified Atmosphere packaging material/technology to Control the safety and Quality of processed, Ready-to-eat meats

Industry’s ConcernRepeated outbreaks of foodborne listeriosis in the early 1990s led the United States Department of Agriculture (USDA) to enforce a zero-tolerance policy against Listeria monocytogenes on processed, ready-to-eat meats. Since then, large amounts of processed meats have been recalled due to Listeria contamination. These recalls have cost the U.S. processed meat industry millions of dollars. A novel packaging technology that could effectively control Listeria as well as other pathogenic and spoilage microorganisms on processed meats is in great demand.

project objectiveTo develop an antimicrobial/modified atmosphere packaging system that would be adoptable by processed meat operations for use in their storage and distribution systems.

FY 2007 project Activities and outcomesAntimicrobial packaging is by far the most promising application of active food packaging technology. In an antimicrobial packaging structure, antimicrobial substances are incorporated into meat packaging materials and in turn slowly released into the meat products during storage and distribution. Due to the inhibitory activity of the antimicrobial substances, the growth of pathogenic and spoilage bacteria on packaged meat products is significantly retarded.

During FY 2007, researchers evaluated three different antimicrobial packaging structures for their effectiveness in improving the microbial quality of cooked ham. Ham samples were inoculated with a six-strain mixture of L. monocytogenes at 102 or 104 CFU/g. Un-inoculated ham samples were included in the study as controls. Both the inoculated and the control hams were packaged in three different antimicrobial packaging structures. One of the packaging structures had an oxygen scavenging system, while the remaining two structures utilized a carbon dioxide and allyl isothiocyanate (AIT) generating system, respectively.

Results indicated that the overall mean populations of the sampled microorganisms on cooked ham samples packaged under the antimicrobial packaging conditions were significantly lower (P < 0.05) than the organisms on the ham samples that were packaged under regular, non-antimicrobial conditions. The overall mean populations of L. monocytogenes were approximately 3.37-4.03 Log CFU/g (99.95-99.99%) lower in comparison to the controls. Among the three packaging structures evaluated, those with AIT were the least effective. The packaging structures using the carbon dioxide generating and oxygen scavenging system, respectively, were equally effective in inhibiting L. monocytogenes, Enterobacteriaceae, as well as total aerobic bacteria.


Project Leader: Jinru Chen, University of Georgia, (770) 412-4738, [email protected]

Industry Partners: Ag Food Development; Packaging/Brody, Inc.; Wayne Farms LLC

A Listeria-contaminated ham sample is placed in an antimicrobial packaging structure.

expected Impact on the Food IndustryThis project demonstrated that active packaging with sustained release of antimicrobials to the headspace of packaging structures has great potential in improving the safety and quality of processed, ready-to-eat meat products. The technology, if successfully adopted, will save the processed meat industry millions of dollars that result from meat product recalls as well as meat-associated outbreaks of listeriosis.

FY 2008 project ActivitiesFY 2008 research activities will focus on improving the performance of the packaging structures by adjusting the amounts of antimicrobials incorporated into the packaging structures; evaluating the performance of antimicrobial packaging structures with more than one type of anti-microbial component; evaluating the effectiveness of two other antimicrobial packaging structures, involving either ascorbic acid or chlorine dioxide, for their effectiveness in the control of pathogenic and spoilage microorganisms on ready-to-eat meats; and determining whether a ready-to-eat meat product with an intermediate water activity will have enough moisture to trigger the antimicrobial systems used in the packaging structures.


Automated detection of Liner material

Industry’s ConcernPlastic liners and casings are used throughout the beef and poultry industries to line both disposable and reusable totes to ensure ingredients remain fresh and meat does not come into contact with surfaces of cardboard or plastic containers that may harbor pathogens. Sometimes, despite extensive precautions, a part of a liner can tear off and become mixed in with a processed food. Liner pieces are particularly difficult to detect because they are often small and either transparent or partially transparent. To make matters worse, they are often coated with food product or the ingredient that was initially packaged in the liner. A method is needed to automatically detect these materials on processed food.

project objectiveTo demonstrate the effectiveness of using an ultraviolet (UV) fluorescence technique for marking and identifying plastic material in a food stream. The liner material will employ an FDA-approved fluorescent additive which can be incorporated when the film is found. The additive fluoresces when the film is exposed to a particular wavelength of light. A vision system will be used to detect the fluorescing material.

FY 2007 project Activities and outcomesDuring FY 2007, researchers developed a prototype vision system to detect liner material in food processing operations. The system uses an FDA-approved additive which can be used in the formulation of films used in food processing. The additive fluoresces when the film is exposed to a particular wavelength of light. Specifically, the liner additive proposed as the UV marker has a strong fluorescence peak between 425 and 450 nm with a fluorescence tail extending out to 550 nm when it is excited with UV B light between 350 and 400 nm. Food components also fluoresce when exposed to this wavelength range.

Unlike color vision systems, the fluorescence approach solves two key detection challenges. First, the detection method does not need information about product color or about the specific color of potential contamination. The only requirements are that the plastic or other material that could get into the food stream has been treated with the additive and that the food material does not fluoresce at the same wavelength as the additive. Second, the effect of dark shadows between closely spaced products will not be a source of false alarms because they will not fluoresce.

The prototype system consists of a camera to detect the fluorescence from the marker and an illumination source that will cause the additive in the plastic material to fluoresce. The camera is equipped with a narrow band filter that is tuned to the fluorescent marker and selected to reject the light from the illumination source. The filter also rejects fluorescence from beef, pork, and poultry components under the illumination used to excite the additive. The illumination source is a high-intensity xenon strobe synchronized with the camera.

Researchers conducted laboratory tests using ground beef. Three pieces of the liner surrogate that were approximately 5 mm square were tested, and all were found 20/20 times. Detection was possible even when the liner was covered with fats from the meat, although liner buried in meat is not detectable with this approach. A smaller 2.5 mm square piece was tested, but the detection rate for the smaller piece fell to about 75%.

These initial tests indicated that occlusion is an important factor in pieces of liner passing through the system undetected. A side camera was added to the prototype system to see if it could detect pieces the primary camera missed. The side camera was also fitted with a varifocal lens and filter. This second camera was placed pointing perpendicular to the first camera and 40 cm from the centerline of the first camera. For large pieces of plastic material, the detection rate was again close to 100% with just the first camera. For smaller pieces that were about .5 cm2, the second camera improved the detection rate on average by 14%.

expected Impact on the Food IndustryKeeping plastic liners and other plastic components out of food items is a serious problem for the food industry. This research demonstrates that high contrast can be achieved for these relatively thin, clear plastic components against meat streams including beef, pork, and poultry. By adding this automated technique to a processing line, contamination from pieces of plastic liner and other marked plastics can be detected more quickly. Faster identification of plastic in a food stream will reduce the cost of each incident and allow producers to quickly respond to the cause of the contamination in the first place.



Project Leader: John Stewart, Georgia Tech Research Institute, (404) 407-8834, [email protected]

Industry Partners: Cargill Meat Solutions; Cryovac Sealed Air Corporation; FPL Food LLC; Gainco, Inc.

Test image showing contrast achievable with fluorescent liner material.

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Radio-Frequency pre-Heating of marinated Boneless Chicken meat

Industry’s ConcernIn order to maximize marinade retention in cooked marinated meat, heating rates must be optimized so that the process can be matched with the thermally induced changes that occur in the marinade ingredients and the meat proteins to avoid water from being squeezed out of the meat. Radio-frequency (RF) heating at 27 MHz uses a lower frequency than microwave dielectric heating, and it permits high depth of penetration and rapid heating. In the past, there were problems of uneven heating and arcing when meat was heated in these systems. These problems will be overcome by using parallel plate electrodes, appropriate electric field strength between electrodes, and generating homogeneity in the meat by maximizing uniformity of marinade dispersion and avoidance of air gaps.

project objectiveTo determine the effects of product composition due to differences in marinade type and marination level on dielectric properties.

FY 2007 project Activities and outcomesThis project was conducted in two stages. The first stage involved the determination of the dielectric properties of the marinated and un-marinated chicken meat, and it was found that the dielectric constant and dielectric loss factor was higher in marinated compared to un-marinated meat and that the value of these parameters increased with increasing temperature at the frequency of 27.12 MHz. In contrast, at the microwave frequency of 915 MHz, the value of these parameters decreased with increasing temperature. The penetration depth at 27.12 MHz ranged from 9.5 cm at 0 °C to 6.3 cm at 70 °C. By comparison, the penetration depth at 915 MHz (microwave) ranged from 1 cm at 0 °C to 0.9 cm at 90 °C. The large penetration depth with RF heating will ensure that the center temperature will not be much different from that of the surface.

The second stage of this project involved actual heating of marinated meat in a pilot RF unit. A 6 kW conveyorized RF unit was purchased and installed in the pilot plant at the University of Georgia. Researchers found that operating the RF unit was not as straightforward as originally assumed. The unit was designed to have an adjustable electrode gap, and the manufacturer recommended lowering the top electrode to maximize the anode current without arcing. Marinated meat tended to flow such that even when carefully arranged without gaps, the pieces near the edges tended to move out of the confines of the plastic holder making the edges of the plastic holder droop and generate uneven thickness and gaps in the product in the RF field. These gaps in the RF field also resulted in arcing; therefore, it was not possible to maximize the anode current. However, researchers were able to secure the latest design of the product tray, which consisted of a

Technical Focus Area: Process and Product Improvement FY 2007 State Funding: $30,800

Project Leaders: Rakesh Singh, University of Georgia, (706) 542-2286, [email protected] Romeo Toledo, University of Georgia, (706) 542-1079, [email protected]

Industry Partners: Gold Kist Inc.; Southern Company; USDA/ARS Russell Research Center; WTI Inc.

Product carrier and top electrode of RF unit.

bottom box with sides 1.9 cm high and a top plate fitted over the box to confine the product and maintain the product thickness. They found that the best method for presenting the product to the RF field is to move the tray in by the conveyor so that the product is exposed to the RF field while in motion. This system ensures heating uniformity.

expected Impact on the Food IndustryRadio-frequency pre-heating of chicken meat has a great potential for the poultry industry. Heating the meat to 50 °C (122 °F) while restrained under a heavy non-lossy plate (Teflon or Ultem) flattened the meat into a uniform thickness which retained the shape on further heating to a final end-point temperature of 77 °C (170 °F). The major advantage is having all pieces of uniform thickness and uniform internal temperature on entering the final heater so that all pieces will reach the target end-point temperature at the same time. This avoids the over-cooking of some meat pieces in the conventional process, thus maximizing the cooked product yield. Meat heated to 50 °C in the RF heater did not lose any liquid, thus there are no avenues for stray current to jump between electrodes and cause arcing. This also means that clean-up of the conveyor belt will be very easy.

FY 2008 project ActivitiesFY 2008 research activities will focus on four objectives: develop appropriate modifications on the conveyorized RF system to position and restrain marinated boneless meat between parallel plate electrodes while heating; determination of spacing between electrodes, and effect of compaction of meat within the electrode gap on uniformity of heating and elimination of arcing; development of time/temperature history of meat flowing through the system as a function of mass flow rate of the meat; and determination of cooked meat yields as a function of programmed heating of meat through the RF heater with and without final heating in a conventional air impingement oven.


thermal and visible sensing for process Control of microwave and Conventional Cooking

Industry’s ConcernFood safety requirements tend to be the driving force in most large-scale cooking operations. Processors are required to ensure that all products reach the minimum temperature level necessary to kill pathogens as specified by the United States Department of Agriculture (USDA). As a precaution, most processors overcook the product resulting in degraded quality, loss of moisture content, a reduction in yield, and higher energy consumption. Studies with chicken patties have shown that for every 5°F over 160°F, the yield decreases by about 0.7%. The ability to automatically and adaptively control the cooking process could provide significant savings and improved yield. One way to do this is to monitor the product as it progresses through the cooking process and feed the information to the controller to make the appropriate corrections to oven set points. However, it is very difficult to tailor the heat delivery to a specific product or section of products in conventional ovens due to the long time constant of the oven itself and due to the natural variation of the product. An emerging trend in large-scale cooking operations is to use microwave ovens as an initial preheating boost stage in conjunction with conventional cooking processes.

project objectiveTo develop and test imaging system concepts that will monitor the input and output product load for a boost heating process.

FY 2007 project Activities and outcomesDuring FY 2007, researchers conducted laboratory tests on a modified consumer-grade microwave oven and a short-run field test on a boost heating oven at Ferrite Inc.’s Nashua, New Hampshire, facility. For the laboratory tests, a small 2450 MHz oven was modified to include an infrared (IR) viewing port. Specifically, a series of 10 chicken breasts were cooked inside the oven. Edge effects were present in the chicken as it was progressively cooked longer on the turntable. When a chicken breast was packed onto the turntable with other chicken breasts surrounding it, the edge heating on the center breast was not significant.

For the field tests, a dual-band imaging system was constructed and operated at Ferrite’s test and manufacturing facility. Several tests were conducted using hash brown potatoes, chicken breasts, and chicken wings. For the hash brown potatoes, significant edge heating was observed. For the chicken breasts, the surface temperature correlated well with the core temperature, although large heating differences were observed between adjacent chicken breasts. The chicken wings performed similar to the chicken breasts, except there was less product-to-product variability and much more edge heating due to the wings being placed closer together on the conveyor belt. Temperature differences showed more product surface heating over time with a large portion of the surface area showing increased temperature after 8 minutes.


Project Leaders: Doug Britton, Georgia Tech Research Institute, (404) 407-8829, [email protected] John Stewart, Georgia Tech Research Institute, (404) 407-8834, [email protected]

Industry Partners: Ferrite Inc.; Southern Company

Continuous 3D imaging at the microwave input reliably detects the presence of product and measures product spacing and shape.

Researchers concluded that continuous 3D imaging at the microwave input could be used to reliably detect the presence of product, measure product spacing, and product shape. If a combination of spacing and shape that is likely to cause non-uniform heating is detected, the system could use a manipulator to flatten the product or modify product arrangement on the belt so that it will heat more uniformly.

expected Impact on the Food IndustryBased on the results to date, the research team is optimistic that a visible/IR imaging system could provide some value in the control of industrial microwave ovens. Unfortunately, the team was not able to fully prove this in an industrial setting. At this time, the research will not be continued, but the team hopes that the topic may be resurrected at some point in the future.


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Imaging and oven Control development for Bottom Color of Baked Goods

Industry’s ConcernThe baking industry is the third largest segment of Georgia’s food processing industry (13% by sales volume) with operations located throughout the state. One of the largest segments of the market is buns and rolls for food service and fast food customers. A growing number of these customers (Arby’s, Wendy’s, Burger King, McDonald’s) are placing increasing demands on quality control for bun size, shape, color, and topping coverage (sesame seeds, etc.). Accurate control of the quality is challenging considering the high-volume production, with rates of up to 1,000 buns per minute on a line. The high volume also indicates the need for auto-mated control (correcting a drifting color before it goes out of specification would save thousands of buns). The standard inspection process is for workers to remove a few samples of the product each hour and to inspect both the top and bottom manually against customer specifications. Customers are pushing for a more accurate and uniform assessment process, and a means to actively control this product.

project objectiveTo develop an imaging system to inspect the bottom color and characteristics of baked buns for automated feedback to an oven control system.

FY 2007 project Activities and outcomesDuring FY 2007, researchers designed a conveyor system that enables a full view of the bottom of the product. This is a departure from previous research efforts where all of the products were viewed from the top. An imaging system was integrated into the conveyor system design to collect image data of the product as it is being conveyed. Existing algorithms developed for processing images of bun-tops were adapted to analyze the images of bun-bottoms and extract relevant color and quality information for feedback control purposes. The software inspects the bottoms for average color, color distribution, flour dust, baking residue, and foreign material, and feeds the relevant information to the oven controller.

The system design consists of a special wire belt conveyor with an imaging system nested underneath it that is able to see the product through the belt. The structure consists of two large sheet metal sides, which have aluminum extrusion stiffeners on the inside. These extruded sections provide increased stiffness as well as an adjustable mounting surface for vision system components. The belt is mounted on shafts joining the two sheet metal sides, and is driven by an AC motor with a speed controller to match the speed of adjacent belts. This unique wire belt is near 90% open for the vision system.


Project Leader: Doug Britton, Georgia Tech Research Institute, (404) 407-8829, [email protected]

Industry Partners: Baking Technology, Inc.; Flowers Foods

Chris McClanahan, a co-op student, reviews images of bun bottoms that have been screened using the prototype conveyor system (shown in the background).

expected Impact on the Food IndustryThe achievements of FY 2007 combined with future research will enable bakers to meet the strict demands of their customers by improving the quality of baked goods, thereby helping them to attain and keep commercial contracts. The methods and systems developed will be applicable to other bakery products such as biscuits, cookies, crackers, bread, and pies – all of which are produced in Georgia.

FY 2008 project ActivitiesFY 2008 research will focus on the refinement of the image processing algorithms and the design and implemen- tation of the adaptive controls system. System field trials are also anticipated.


portion and process Control

Industry’s ConcernThe demands placed on food processors by customers for consistent quality and presentation of products have steadily increased over time. Efforts to achieve these standards have resulted in detailed processing procedures. Samples are removed from the line often to verify that the product is meeting the desired quality and presentation targets. Complex statistical data along with process control software is used to estimate the efficacy of the operation. However, there is no guarantee that all product shipped meets the customer’s acceptability criteria. One way to achieve this is through 100% inspection and grading or increased sampling to meet acceptable statistical targets. Done manually, this is a very labor-intensive task. A significant amount of research has been done in the area of machine vision technology to develop systems and software tools to assist and improve these quality-driven processes. However, very little effort has focused on overline applications common in fully cooked and pan fry processing facilities. In addition, there are significant issues related to system hardening for in-plant use and sanitation/washdown procedures that must be addressed.

project objectiveTo develop an overline inspection cell capable of measuring process parameters in real-time.

FY 2007 project Activities and outcomesDuring FY 2007, researchers developed a prototype system for the overline screening and sorting of individual meat products, including beef and poultry. To date, researchers believe it is the only system they are aware of that is able to sort not only on weight and dimensions but also on surface quality defects.

The original project objective required the team to investigate applications of the system on both beef and poultry products. However, the team decided to conduct final field tests in a poultry processing facility because of proximity and also the perception that there was probably more of an immediate need and market in the poultry industry. The system was, however, tested successfully on beef steaks.

The prototype cell was constructed and demonstrated in the Wayne Farms poultry processing facility in College Park, Georgia. The system’s design accommodates a parts rate of 100 pieces per minute. The product’s height is determined by a laser-based structured lighting system, which also drives the acquisition of a visible image of the product. This image is then processed to assess whether or not the product meets the specifications for several characteristics. These characteristics include surface defects such as fat coverage, bruising, rough edges/tears, and holes, as well as various shape/height parameters. After the characteristics of the image have been determined, the data then passes to a grader that determines which grade to give the product and sends that grade to the sorter which then sorts the product. Tests indicated that the system accurately performs many of the screening needs of further processing facilities.


Project Leader: Wayne Daley, Georgia Tech Research Institute, (404) 407-8828, [email protected]

Industry Partners: Cargill Meat Solutions; Gainco, Inc.; Wayne Farms LLC

Parker McGee (left), a co-op student, and Colin Usher (right), a research scientist, perform tests using the prototype overline screening/sorting system.

A provisional patent has been filed on the use of a dynamic lighting system to provide flexibility in sensing and image acquisition. In addition, discussions are now underway with Gainco, Inc. in regard to licensing the technology.

expected Impact on the Food IndustryThe prototype system developed under this project is capable of being employed in both pre- and post-processing operations. For pre-processing operations, the system would support decision making by generating statistics on the product to be further processed, which could significantly affect the financial bottom line. In post-processing operations, most producers have to meet quality and other standards set by their customers. It is difficult, if not impossible, to conduct 100% inspection of the products leaving further processing facilities. This task is made even more challenging by the natural variability normally inherent in the products in a meat processing plant. The prototype system developed could conduct many of the required tasks in a consistent manner while providing data feedback that could be used for process control.


2 0 0 7 A N N UA L R e p oR t 17

Robotic packing of trays

Industry’s ConcernThe placement of raw product into trays is a very labor-intensive operation. It is a unique task that requires considerable dexterity and agility of the worker to not only correctly grasp the product, but to also place it in the tray in an aesthetically pleasing manner. The worker is usually required to work with several pieces of raw product that must be combined together to present the proper appearance, and all sides of the product must be within the limits of the tray itself. Depending on the volume and exact specifications of each plant, it is not uncommon to have in excess of six people per line devoted to this single task. In many plants, this is a bottleneck in production. Many believe that through the automation of this task, production volumes could rise and costs could drop, thus making the companies more profitable.

project objectiveTo develop an automated system capable of placing raw product into a tray that will also be able to withstand the harsh environment of a processing plant, especially washdown.

FY 2007 project Activities and outcomesDuring FY 2007, researchers working with industrial partner CAMotion, Inc. developed a first-generation robotic system that is capable of withstanding high-pressure washing, including caustic and acidic cleaning agents. Tests indicated that the robot is capable of production speeds of 1.1 products per second or 67 products per minute. Researchers believe this cycle time can improve to 100 or more products per minute through the addition of a planned second end effector. Cycle time includes picking up the product, rotating around 180 degrees, dropping the product into a tray, and returning to pick up new product again. As part of the test, the robot was washed with high-pressure water to test the operation of bearing surfaces, with results proving the robot can withstand high-pressure washing up to 600 psi and high-temperature washing up to 140 °F. The robot also handles four commonly used chemicals: a combination of nitric and phosphoric acid, quaternary ammonium complex, sodium hydroxide solutions, and general foaming cleaners.


Project Leader: Jonathan Holmes, Georgia Tech Research Institute, (404) 407-8845, [email protected]

Industry Partners: CAMotion, Inc.; Cargill Meat Solutions

Jonathan Holmes, research engineer and project leader, performs tests on the prototype washdown-ready robotic tray packer.

The system withstands high-pressure washdown while delivering the speeds and performance needed to meet current processing throughput requirements.

expected Impact on the Food IndustryA successful project would have the potential of having a very large impact on food processing companies in the state of Georgia. First, the task of placing raw product into trays could be automated in a cost-effective manner. This would have a significant impact on almost every food processing company in the state. Second, the development of the washdown technology could then be applied to other processes that involve contact with the raw product. This opportunity is much larger than the market for tray packing robots, and it is one that has the potential to revolutionize the way in which the entire food processing industry operates.

FY 2008 project ActivitiesDuring FY 2008, researchers will update the design of the robot to include a vision system and two additional axes of operation; perform integration testing with all systems operational; and conduct an extended field test of the improved design.


FY 2007 Research project technology transfer Activities

Technology transfer is an invaluable tool for relaying the successes of FoodPAC-funded research projects. Each year, project leaders are required to deliver presentations on project findings at industry workshops and conferences and to write articles for industry trade publications. Efforts are also made to support graduate student thesis/dissertation research where appropriate. Commercialization opportunities for technologies developed under the program are also pursued, including the filing of patent applications and signing of license agreements.

Lectures and presentationsChen, J., S.U. Trivedi, A.L. Brody, and A.E. Reynolds. 2007. Control of pathogenic and spoilage microorganisms on ready-to-eat meats using antimicrobial packaging. American Meat Science Association (AMSA), 60th Reciprocal Meat Conference, Brookings, SD, June 17-20.

Chen, J. 2007. The use of multiphase antimicrobial/MAP material/technology to control the safety and quality of RTE meat. Food Processing Advisory Council (FoodPAC), Steering Committee Annual Meeting, Atlanta, GA, September 27.

Chen, J., S.U. Trivedi, A.L. Brody, and A.E. Reynolds. 2007. Use of antimicrobial packaging to control pathogenic and spoilage microorganisms on ready-to-eat meats. Georgia Biological Sciences Summit, Atlanta, GA, October 3.

Eitenmiller, R. 2007. Measuring the health-promoting components in peanuts and peanut products. Food Processing Advisory Council (FoodPAC), Steering Committee Annual Meeting, Atlanta, GA, September 27.

Geller, D.G. 2007. On-farm alternate energy sources and bio-fuels explained. Georgia Pork Congress, Annual Meeting, Macon, GA, June 21.

Hsieh, J. and J. Kokoska. 2007. The development and uses of eggshells as an alternative to landfill. Food Processing Advisory Council (FoodPAC), Steering Committee Annual Meeting, Atlanta, GA, September 27.

Hung, Y.-C. and D. Phillips. 2007. Development of peanut-based products. 2007 Georgia Peanut Tour, Hot Topics on Peanuts Seminar, Bainbridge, GA, September 4-6.

Kiepper, B.H. 2006. Poultry wastewater microscreening product development. Diversified Machine Products, Inc., Staff Development Training, Gainesville, GA, October 12.

Kiepper, B.H. 2006. Utilization of chicken fat as an alternative fuel source. National Poultry Waste Management Symposium (NPWMS), Springdale, AR, October 23-25.

Kiepper, B.H. 2007. Microscreening of food processing wastewater. Georgia Association of Water Professionals, Industrial Conference, Atlanta, GA, March 14-15.

Kiepper, B.H. 2007. Microscreening of poultry processing wastewater. University of Georgia, Poultry Science Seminar Series, Athens, GA, April 9.

Kiepper, B.H. 2007. Recovery of high-grade fat from poultry processing wastewater. Georgia Centers of Innovation, Agriculture Staff Training, Athens, GA, May 16.

Kiepper, B.H. 2007. Recovery of fat from poultry processing wastewater for fuel. Environmental Management Corporation, Staff Training Conference, Athens, GA, July 11.

Kota, L., D. Phillips, R.B. Pegg, and R.R. Eitenmiller. 2007. Folate content of runner peanuts grown in the southeastern and southwestern United States. Institute of Food Technologists (IFT), Annual Meeting and Food Expo, Chicago, IL, July 28-August 1.

Nelson, H., R. Singh, and R. Toledo. 2006. The treatment and recovery of poultry processing wastewater using a membrane bioreactor. University of Georgia, Environmental Symposium, Athens, GA, October 23-24.

Pegg, R. 2007. Do functional foods prevent cardiovascular disease? 2nd International Congress on Food and Nutrition, Istanbul, Turkey, October 24-26.

Phillips, R.D., R.R. Eitenmiller, R.B. Pegg, H.L. Hitchcock, J.G. Adams, and C. Guang. 2007. Effect of type and cultivar on the proximate composition of peanut kernels harvested in 2005 in the United States. Institute of Food Technologists (IFT), Annual Meeting and Food Expo, Chicago, IL, July 28-August 1.

Phillips, R.D. 2007. The use of muscadine and blueberry polyphenolics to inhibit rancidity and pathogen growth in chicken dark meat. Food Processing Advisory Council (FoodPAC), Steering Committee Annual Meeting, Atlanta, GA, September 27.

Pierson, J. 2007. Storm water runoff from poultry processing: a cost-effective strategy for defining the relationship between suspended solids and fecal coliform concentrations. U.S. Poultry & Egg Association, Environmental Management Seminar, Memphis, TN, March 7-8.

Pierson, J. 2007. Defining cost-effective storm water runoff strategies for poultry processing. Food Processing Advisory Council (FoodPAC), Steering Committee Annual Meeting, Atlanta, GA, September 27.

Shin, E., R.B. Pegg, Y. Huang, R.D. Phillips, and R.R. Eitenmiller. 2007. Comparison of vitamin E levels in runner, Virginia and Spanish peanuts. Institute of Food Technologists (IFT), Annual Meeting and Food Expo, Chicago, IL, July 28-August 1.

Stewart, J.M. and D.F. Britton. 2006. Thermal and visible sensing for process control of microwave and conventional cooking. Technical presentation to the Engineering Council for Smithfield Foods, Atlanta, GA, September 29.

Stewart, J.M., D.F. Britton, and J.M. Matthews. 2007. Thermal and visible imaging to monitor a cooking process. American Society of Agricultural and Biological Engineers (ASABE), Annual International Meeting, Minneapolis, MN, June 17-20.

Stewart, J.M., D.F. Britton, and J.M. Matthews. 2007. Multi-band computer vision system design for microwave boost heating. Society of Photo-Optical Instrumentation Engineers (SPIE), Optics East Conference, Boston, MA, September 9-12.

2 0 0 7 A N N UA L R e p oR t 19

Stewart, J. 2007. Thermal and visible sensing for process control of microwave and conventional cooking. Food Processing Advisory Council (FoodPAC), Steering Committee Annual Meeting, Atlanta, GA, September 27.

Tandale, S.R., M.S. Chinnan, R.D. Phillips, and N. Ray. 2007. Microencapsulation of gallic acid by spray drying to test protective effectiveness of microencapsulation against environmental factors. Institute of Food Technologists (IFT), Annual Meeting and Food Expo, Chicago, IL, July 28-August 1.

Trivedi, S.U., A.L. Brody, A.E. Reynolds, and J. Chen. 2007. Control of pathogenic and spoilage microorganisms on ready-to-eat meats using antimicrobial packaging. International Association of Official Agricultural Chemists (AOAC), 121st Annual Meeting, Anaheim, CA, September 16-20.

Zhou, D., J. Holmes, W. Holcombe, S. Thomas, and G. McMurray. 2007. Design of a fresh meat packing robot for working in washdown environment. IEEE/ASME International Conference on Advanced Intelligent Mechatronics (AIM 2007), Zurich, Switzerland, September 4-7.

journal ArticlesBiswas, R., F.K. Saalia, and R.D. Phillips. 2007. Effect of pectinase, heat treatment, and freezing on yield of total phenolics, total anthocyanins, and antioxidant potential in aqueous extracts from Georgia-grown muscadine grapes and rabbiteye blueberries. LWT- Food Science and Technology. (Under review).

Biswas, R., F.K. Saalia, and R.D. Phillips. 2007. Influence of ethanol concentration, extraction temperature, and time on the yield of total phenolics, anthocyanins, antioxidant capacity, and individual compounds in ethanol extracts from muscadine grapes and rabbiteye blueberries. Food Research International. (Under review).

Biswas, R., J.G. Adams, and R.D. Phillips. 2007. Purification and concentration of polyphenolic rich extracts from muscadine pomace by using styrene-divinyl benzene resin. Journal of Agricultural and Food Chemistry. (Under review).

Biswas, R., F.K. Saalia, and R.D. Phillips. 2007. Influence of fermentation on the yield of total phenolics, anthocyanins, and antioxidant capacity from muscadine grapes and rabbiteye blueberries. Food Chemistry. (Under review).

Biswas, R., J.G. Adams, and R.D. Phillips. 2007. Extraction and stability of total phenolics and total anthocyanins from a commercial muscadine skin/seed byproduct. Phytochemistry. (Under review).

trade publicationsHsieh, J. and A. Colar. December 2006. Researchers partner with industry to study alternative uses for eggshell waste. Poultry International. 45(13):46-47.

Holmes, J. and A. Colar. Spring 2007. Researchers design washdown-ready robot to pack fresh meat into trays. PoultryTech. 19(1):1-2.

FY 2007 Research project technology transfer Activities

Holmes, J. and A. Colar. Spring 2007. Researchers design washdown-ready robot to pack fresh meat into trays. The Food Chain. 11(3):2, 4.

Kiepper, B.H. October 2006. Renewed focus on poultry pro-cessing wastewater screening. WATT PoultryUSA. 7(10):20-22.

Nelson, H., R. Singh, R. Toledo, and D. LaMonica. November 2006. Treatment and recovery of poultry processing wastewater using membrane bioreactor. Membrane Separation & Technology News. 25(2):8-9.

Pierson, J. and A. Colar. Summer 2006. New study focuses on developing alternative ways of validating storm water pollution control measures. PoultryTech. 18(2):1-2.

Conference proceedingsKiepper, B.H. 2006. Utilization of chicken fat as an alternative fuel source. Proceedings of the 2006 National Poultry Waste Management Symposium (NPWMS). Springdale, AR, October 23-25. ON CD-ROM.

Theses/dissertationsBiswas, R. 2007. Development of technologies for the production of polyphenolic nutraceuticals from muscadine grapes and rabbiteye blueberries. Ph.D. Dissertation, University of Georgia. 308 pp.

Invention disclosuresDaley, W.D.R. and J.M. Stewart. Integrated overline portion/part sensing for quality, process and equipment control.

Holmes, J.F. and W.D. Holcombe. Packing robot for working in washdown environment.

provisional patentsDaley, W.D.R., D.F. Britton, J. Stewart, and B. Myers. May 4, 2007. Dynamic control of EM energy sources to enhance the extraction of object features for machine vision sensing.


Approved FY 2008 Research projects (July 1, 2007 to June 30, 2008)

For FY 2008, FoodPAC approved funding totaled $1,339,950 to support 17 projects in the three focus areas: 5 in Environmental, 6 in Food Safety and Health, and 6 in Process and Product Improvement.

eNvIRoNmeNtAL

Recovery and Purification of Fat from Food Processing Wastewater for Use as High-Grade Biodiesel BlendstockProject Leader: Daniel Geller, University of Georgia, (706) 583-0876, [email protected] 2008 Funding: $65,749

Storm Water Runoff from Poultry Processing: A Cost-Effective Strategy for Defining the Relationship Between Suspended Solids and Fecal Coliform ConcentrationsProject Leader: John Pierson, Georgia Tech Research Institute, (404) 407-8839, [email protected] 2008 Funding: $67,644

Development of Environmental Process System for the Eggshells Separation Plant in Support of Its CommercializationProject Leader: Jeffery Hsieh, Georgia Institute of Technology, (404) 894-3556, [email protected] 2008 Funding: $141,416

Free Fatty Acid Recovery from Unrefined and Waste Oils as Value-Added ProductsProject Leader: John Pierson, Georgia Tech Research Institute, (404) 407-8839, [email protected] 2008 Funding: $106,108

Producing Fuel Ethanol from Bakery WasteProject Leader: Tom Adams, University of Georgia, (706) 542-0793, [email protected] 2008 Funding: $79,552

Food sAFetY ANd HeALtH

Measuring the Health-Promoting Components in Peanuts and Peanut ProductsProject Leader: Ronald Pegg, University of Georgia, (706) 542-1099, [email protected] 2008 Funding: $105,089

Use of a Multiphase Antimicrobial/Modified Atmosphere Packaging Material/Technology to Control the Safety and Quality of Processed, Ready-to-Eat MeatsProject Leader: Jinru Chen, University of Georgia, (770) 412-4738, [email protected] 2008 Funding: $78,908

Development of a Free Available Chlorine Sensor of Red-Water Chillers and Other Food Processing Liquid StreamsProject Leader: Jie Xu, Georgia Tech Research Institute, (404) 407-6122, [email protected] 2008 Funding: $76,350

Reduction of Salmonella Enteritidis in Pre-Harvest PoultryProject Leader: Michael Doyle, University of Georgia, (770) 228-7284, [email protected] 2008 Funding: $80,999

Evaluation of Electrolyzed Oxidizing Water as a Sanitizer for Fresh and Fresh-Cut Produce and Food Contact SurfacesProject Leader: Yen-Con Hung, University of Georgia, (770) 412-4739, [email protected] 2008 Funding: $125,462

Detection and Elimination of Bone-In Deboned ProductProject Leader: Wayne Daley, Georgia Tech Research Institute, (404) 407-8828, [email protected] 2008 Funding: $29,150 (bond funds only)

pRoCess ANd pRodUCt ImpRovemeNt

Robotic Packing of TraysProject Leader: Jonathan Holmes, Georgia Tech Research Institute, (404) 407-8845, [email protected] 2008 Funding: $100,956

Imaging and Oven Control Development for Bottom Color of Baked GoodsProject Leader: Doug Britton, Georgia Tech Research Institute, (404) 407-8829, [email protected] 2008 Funding: $100,756

Development of an Automated Mid-Line Inspection SystemProject Leader: Colin Usher, Georgia Tech Research Institute, (404) 407-8833, [email protected] 2008 Funding: $107,325

Radio-Frequency Pre-Heating of Marinated Boneless Chicken MeatProject Leader: Rakesh Singh, University of Georgia, (706) 542-2286, [email protected] 2008 Funding: $37,486

Intelligent Transfer SystemProject Leader: Gary McMurray, Georgia Tech Research Institute, (404) 407-8844, [email protected] 2008 Funding: $27,500 (bond funds only)

AR Overline Laser Projection on Food ProductProject Leader: Sim Harbert, Georgia Tech Research Institute, (404) 407-8831, [email protected] 2008 Funding: $9,500 (bond funds only)

Documents

FoodpACfoodtech.gatech.edu/pdfs/FoodPAC_2007_Annual.pdf · 2010-07-08 · In 1994, FoodPAC defined its vision as seeking to make Georgia the national and international leader in food