TABLE OF CONTENTS - Institute for Food Safety and … TABLE OF CONTENTS International Scientific Committee 3 Local Organizing Committee at IFSH 7 ... 5 International Scientific Committee

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TABLE OF CONTENTS

International Scientific Committee ................................ 3

Local Organizing Committee at IFSH ............................ 7

Welcome Message ........................................................ 11

Agenda ........................................................................... 15

Sponsors ........................................................................ 31

Biographies and Abstracts of the Invited Speakers &

Oral Presenters ............................................................. 35

Student Competition Abstracts ................................... 91

Poster Presentation Abstracts ..................................... 99

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INTERNATIONAL SCIENTIFIC

COMMITTEE

2017 IFT-EFFoST International Nonthermal Processing Conference and Short Course

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International Scientific Committee Lilia Ahrne, Ph.D., Swedish Institute for Food and Biotechnology, Sweden

Bala Balasubramaniam, Ph.D., Ohio State University, USA

Gustavo Barbosa-Canovas, Ph.D., Washington State University, USA

Glenn Black, Ph.D., FDA, USA

Roman Buckow, Ph.D., CSIRO, Australia

Christopher Doona, Ph.D., US Army Natick Soldier RD&E Center, USA

Volker Heinz, Ph.D., German Institute of Food Technologies (DIL), Germany

Marc Hendrickx, Ph.D., Catholic University of Leuven, Belgium

Larry Keener, Ph.D., International Food Safety Consultant, USA

Dietrich Knorr, Ph.D., Berlin University of Technology, Germany

Kathiravan Krishnamurthy, Ph.D., Illinois Institute of Technology, USA

John Larkin, Ph.D., Food Protection and Defense Institute, USA

Xiaojun Liao, Ph.D., China Agricultural University, China

Olga Martin-Belloso, Ph.D., Universidad de Lleida, Spain

Carmen Moraru, Ph.D., Cornell University, USA

Indrawati Oey, Ph.D., University of Otago, New Zealand

Errol Raghubeer, Ph.D., Avure, USA

Hosahalli Ramaswamy, Ph.D., McGill University, Canada

Amauri Rosenthal, Ph.D., EMBRAPA, Brazilian Corporation for Agricultural Research, Brazil

Petros Taoukis, Ph.D., National Technical University of Athens, Greece

Carole Tonello, Ph.D., NC Hiperbaric, Spain

Jamie Valenti-Jordan, Ph.D., Hampton Creek, USA

Marcia Walker, Ph.D., Lab 915, USA

Jason Wan, Ph.D., Illinois Institute of Technology, USA (Chair)

Howard Zhang, Ph.D., United States Department of Agriculture, USA

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LOCAL ORGANIZING COMMITTEE AT

IFSH


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Local Organizing Committee at IFSH Jason Wan, Ph.D., Professor and IFSH Associate Director (lead organizer)

Kathiravan Krishnamurthy, Ph.D., Assistant Professor (co-lead organizer)

Irene Dudlo, Administrative Assistant

Andrew Ehn, Accounting Associate

David Griesemer, Knowledge, Website, and Library Manager

Cindy Koschetz, Strategic Project Manager

Barbara Neuman, Manager of Finance

Armand Paradis, Business Development Director and Adjunct Industry Professor

Ellen Spiewak, Administrative Assistant

Haley Tomlinson, Marketing, Communications, Administrative Assistant

Osvaldo Velarde, Manager - Information Technology

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WELCOME MESSAGE


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Welcome Message from the Chair

Jason Wan, Ph.D.

The International Nonthermal Processing Conference is a yearly event organized by the Nonthermal Processing Division of the Institute of Food Technologists (IFT) and the European Federation of Food Science and Technology (EFFoST). The Conference is the leading international forum for professionals from academia, industry and government agencies to share the latest development of nonthermal processing technologies and their applications in the food industry. The Conference attracts a strong world-wide audience from the industry, government, education, research institutions, consulting laboratories and service providers. The 2017 Conference will highlight the theme of Applications and Commercialization of Nonthermal Food Processing Technologies. The Conference will feature presentations from government, academia, and the food industry, providing the audience with the latest development of nonthermal and innovative food processing technologies, best practices for process validation, and approaches and case studies for commercializing these technologies in the global marketplace. In addition, a Nonthermal Processing Technology Short Course will be held on May 23, 2017 at the Institute for Food Safety and Health. Thank you very much for participating in the 2017 International Nonthermal Processing Conference and Short Course. Jason Wan, Ph.D., Professor, Chair – 2017 Conference Organizing Committee Associate Director – Institute for Food Safety and Health

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AGENDA


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Tuesday, May 23, 2017 (Short Course)

8:00 – 9:00 AM Registration

9:00 – 9:30 AM Introduction and Overview of Nonthermal Processing Technologies Jason Wan, Ph.D., Professor, Associate Director, Institute for Food Safety and Health (IFSH), Illinois Institute of Technology (IIT), USA

9:30 – 10:00 AM High Pressure Processing Bala Balasubramaniam, Ph.D., Professor, The Ohio State University, USA

10:00 – 10:30 AM Coffee Break

10:30 – 11:00 AM Pulsed Electric Field Processing Howard Zhang, Ph.D., Center Director, Beltsville Agricultural Research Center, United States Department of Agriculture, USA

11:00 – 11:30 AM Ultrasound Processing Hao Feng, Ph.D., Professor, University of Illinois, USA

11:30 AM – 12:00 PM

UV and LED Light Processing Carmen Moraru, Ph.D., Associate Professor, Cornell University, USA

12:00 – 1:00 Lunch

1:00 – 1:30 PM Pulsed Light Processing Kathiravan Krishnamurthy, Ph.D., Assistant Professor, IFSH, IIT, USA

1:30 – 2:00 PM Cold Plasma Nathan M. Anderson, Ph.D., Agricultural Engineer, Division of Food Processing Science and Technology, Center for Food Safety and Applied Nutrition, Food and Drug Administration, USA

2:00 – 2:30 PM Ozone Processing Ahmed Yousef, Ph.D., Professor, The Ohio State University, USA

2:30 – 3:00 PM Coffee Break

3:00 – 3:30 PM Food Irradiation Sohini Bhatia, Ph.D. candidate and Suresh D. Pillai, Ph.D., Professor, Texas A&M University, USA

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Tuesday, May 23, 2017 (Short Course) 3:30 – 4:00 PM Microwave Processing

Gregory J. Fleischman, Ph.D., Research Chemical Engineer, Division of Food Processing Science and Technology, Center for Food Safety and Applied Nutrition, Food and Drug Administration, USA

4:00 – 4:30 PM Industrial Applications of Nonthermal Processing Carole Tonello, Ph.D., Applications & Process Development Manager, Hiperbaric, Spain

4:30 – 5:30 PM Tour of the Nonthermal Processing Laboratories and Pilot Plant Facilities at IFSH

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Wednesday, May 24, 2017 (Conference – Day 1)

7:15 – 8:15 AM Registration

8:15 – 8:30 AM Welcome Address Robert Brackett, Ph.D., Professor and Vice President, Illinois Institute of Technology (IIT) and Director, Institute for Food Safety and Health (IFSH), USA Jay T. Gilbert, Ph.D., Manager, Divisions and Career Pathways Institute of Food Technologists, USA Olga Martin-Belloso, Ph.D., General Secretary, European Federation of Food Science and Technology (EFFoST) and Professor, Universidad de Lleida, Spain

Workshop Session 1 Keynote Addresses: Latest Developments and Needs for Nonthermal Processing Technologies Session Chairs: Jason Wan, Ph.D., Glenn Black, Ph.D.

8:30 – 9:00 AM Keynote Presentation 1.1: Latest Developments and Needs for Nonthermal Processing Technologies: Regulatory Perspective Mickey Parish, Ph.D., Senior Science Advisor, Center for Food Safety and Applied Nutrition (CFSAN), Food and Drug Administration (FDA), USA

9:00 – 9:30 AM Keynote Presentation 1.2: Latest Developments and Needs for Nonthermal Processing Technologies: Industry Perspective Marcia Walker, Ph.D., Director of Food Innovation, 915 Labs, USA

9:30 – 10:00 AM Group Photo and Coffee Break/Poster Viewing/Vendor Interactions

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Wednesday, May 24, 2017 (Conference – Day 1) Workshop Session 2 Food Safety Application of Nonthermal Processing Technologies Session Chairs: Mickey Parish, Ph.D., Howard Zhang, Ph.D.

10:00 – 10:20 AM Keynote Presentation 2 Latest Development and Challenges in Microbial Inactivation Using Nonthermal Processing Technologies Jason Wan, Ph.D., Professor, Associate Director, IIT IFSH, USA

10:20 – 10:40 AM Invited Presentation Engineering Advances in Combined Nonthermal and Thermal Technologies for Inactivation of Foodborne Pathogens Bala Balasubramaniam, Ph.D., Professor, The Ohio State University, USA

10:40 – 11:10 AM Invited Presentation Recent Advancements in Membrane Processing Technologies Carmen Moraru, Ph.D., Associate Professor, Cornell University, USA Other co-authors: Olga I. Padilla-Zakour; Marcela Patino; Kyle T. Kriner - Cornell University, Ithaca, USA; Fabrice Gascons Viladomat; Alizé Leblanc - Ederna SAS, France

11:10 – 11:20 AM Invited Presentation Recent Advancements in Light-based Technologies Kathiravan Krishnamurthy, Ph.D., Assistant Professor, IIT, IFSH, USA

11:20 – 11:40 AM Invited Presentation Extending Shelf-Life of Milk by Nonthermal Methods: Bactofugation and Microfiltration JeanPierre Berlan, Market Area Leader, Tetra Pak Inc., Canada

11:40 – 12:00 PM Invited Presentation Safer Fresh Produce: Meeting the Challenge with Ozone Application Ahmed Yousef, Ph.D., Professor, The Ohio State University, USA

12:00 – 1:00 PM Lunch/Poster Viewing/Vendor Interactions

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Wednesday, May 24, 2017 (Conference – Day 1) Workshop Session 3 Nonthermal Technologies for Texture, Extraction and Functionality Applications Session Chairs: Christopher Doona, Ph.D., Alvin Lee, Ph.D.

1:00 – 1:30 PM Keynote Presentation 3 Enhancing Functionality of Plant-based Products through Nonthermal Technologies Olga Martin-Belloso, Ph.D., Professor, Universidad de Lleida, Spain

1:30 – 1:50 PM Invited Presentation Tomato Juice Processing using Thermal, PEF and HPP Technologies Kemal Aganovic, Ph.D., Group Leader - Alternative Technologies, German Institute of Food Technologies (DIL e.V.), Germany

1:50 – 2:10 PM Invited Presentation High Intensity Ultrasound as an Abiotic Elicitor - Effects on Functionality of Fresh Produce Hao Feng, Ph.D., Professor, University of Illinois – Urbana-Champaign, USA

2:10 – 2:30 PM Invited Presentation Pulsed Electric Field Processing of Fruits and Vegetables Michael A. Kempkes, Vice President of Marketing, Diversified Technologies, Inc., USA

2:30 – 2:45 PM Presentation High Pressure Processing as a New Method for Creating Food Protein Gels Carmen Moraru, Ph.D., Associate Professor, Cornell University, USA Other co-authors: Shaun Sim1, Lee Cadesky1, and Mukund Karwe2 * 1 Department of Food Science, Cornell University, Ithaca, NY 14853 2 Department of Food Science, Rutgers University, New Brunswick, NJ

2:45 – 3:00 PM Presentation Understanding the Effect of Ionic Strength on the Pressure Denaturation of Myofibrillar Proteins Gina Villamonte, Project Leader, Food Technologies – Nutrition, Celabor, Belgium Other co-authors: Laurence Pottier1; Marie de Lamballerie1; Dominique Chevalier-Lucia2; Laetitia Picart-Palmade2 1Process Engineering for Environment and Food Laboratory (GEPEA), France; 2UMR IATE, Université de Montpellier, France

3:00 – 3:15 PM Coffee Break

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Wednesday, May 24, 2017 (Conference – Day 1)

Workshop Session 4 Breakout Session I

3:15 – 4:15 PM Two Concurrent Breakout Sessions on Key Nonthermal Technologies

High pressure processing (Chair: Dr. Christopher Doona)

Other technologies (Chair: Dr. Carmen Moraru)

4:15 – 4:45 PM Break – Assemble in front of the hotel by 4:40 PM Buses will leave hotel by 4:45 PM sharp

4:45 – 5:45 PM Bus ride to the dinner venue

5:45 – 6:30 PM Navy Pier

6:30 – 9:30 PM Dinner and networking reception on Lake Michigan

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Thursday, May 25, 2017 (Conference – Day 2)

Workshop Session 5 Validation Considerations for Nonthermal Technologies Session Chairs: Olga Martin-Belloso, Ph.D., Carmen Moraru, Ph.D.

8:30 – 8:55 AM Keynote Presentation 5 Regulatory Considerations for Novel Processing Technologies Glenn Black, Ph.D., Associate Director for Research, Division of Food Processing Science and Technology, Center for Food Safety and Applied Nutrition, Food and Drug Administration, USA

8:55 – 9:15 AM Invited Presentation Global Expansion of High Pressure Processing: Validation, Market Drivers and Challenges Nali Prchal, Senior Food Technologist, JBT-Avure Technologies, USA

9:15 – 9:35 AM Invited Presentation Quasi-chemical Modeling of Spore Germination by High Pressure Processing Christopher Doona, Ph.D., Senior Research Chemist, US Army Natick Soldier RD&E Center, USA

9:35 – 9:55 AM Invited Presentation Low-Intensity Electric Fields and Their Efficacy in Microbial Inactivation Sudhir Sastry, Ph.D., Professor, The Ohio State University, USA

9:55 – 10:15 AM Invited Presentation Applications of Food Irradiation Technologies in the Food and Agricultural Industries Sohini Bhatia, Ph.D. candidate, and Suresh D. Pillai, Ph.D., Professor, Texas A&M University, USA

10:15 – 10:30 AM Presentation Evaluation of Strain Variability of Listeria monocytogenes for Designing Safe HPP Meat Products Diego Wilches-Perez, Ph.D., Applications and Food Processing Specialist, Hiperbaric, Spain Other co-authors: Diego Wilches-Perez1,2 ; Rebeca Ruiz-Diez1; Mario Gonzalez1,2 ; Isabel Jaime2; Jordi Rovira2; Carole Tonello-Samson1 1 Hiperbaric S.A ., Spain; 2 University of Burgos, Spain

10:30 – 11:00 AM Coffee Break/Poster Viewing/Vendor Interactions

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Thursday, May 25, 2017 (Conference – Day 2) Workshop Session 6 Breakout Session II

11:00 – 12:00 PM Two Concurrent Breakout Sessions on Key Nonthermal Technologies

High pressure processing (Chair: Dr. Christopher Doona)

Other technologies (Chair: Dr. Carmen Moraru)

12:00 – 1:00 PM Lunch/Poster Viewing/Vendor Interactions

Workshop Session 7 Commercialization and Industrial Applications Session Chairs: Marcia Walker, Ph.D., Armand Paradis, M.S.

1:00 – 1:30 PM Keynote Presentation 7 Experiences in Filing Nonthermal Processes for Regulatory Acceptance and Commercialization Larry Keener, President, International Product Safety Consultant, USA

1:30 – 1:50 PM Invited Presentation Commercialization of High Pressure Processed Juices and Beverages Carole Tonello, Ph.D., Applications & Process Development Manager, Hiperbaric, Spain

1:50 – 2:10 PM Invited Presentation Successes and Lessons Learned in Adoption of Nonthermal Technologies. Patrick Dunne, Ph.D., Retired, US Army Natick, USA

2:10 – 2:30 PM Invited Presentation Microbial Removal with Membrane Filtration Joseph Baaklini, Senior Manager, Food & Beverage, Pall Corporation, USA

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Thursday, May 25, 2017 (Conference – Day 2) Workshop Session 8 Student Presentations and Judging Session Chairs: Carole Tonello, Ph.D., Kathiravan Krishnamurthy, Ph.D.

2:30 – 2:35 PM High Pressure Processing for Decontamination of Orange Juice from Natural Flora and Salmonella serovars Abimbola Allison, Graduate student, Tennessee State University, USA

2:35 – 2:40 PM Photoirradiated Caffeic Acid as an Antimicrobial Treatment for Water and Fresh Produce Andrea Gilbert, Graduate student, University of Maryland, USA

2:40 – 2:45 PM Application of High Pressure Processing on Fresh and Frozen Strawberries and Blueberries to Inactivate Murine Norovirus and Bacteriophage MS2 Catherine Rolfe, Graduate student, Illinois Institute of Technology, USA

2:45 – 2:50 PM High Pressure Pasteurization at Controlled Temperature against Salmonella Serovars in Apple Cider Eleonora Troyanovskaya, Graduate student, Tennessee State University, USA

2:50 – 2:55 PM Effect of Pulsed Electric Field Processing Parameters on Carotenoid Bioaccessibility of Tomato Juice Mariona Vendrell-Pacheco, Graduate student, University of Lleida, Spain

2:55 – 3:00 PM Inactivation of Salmonella spp. and Enterococcus faecium on Strawberries and Blueberries by High Pressure Processing Zhe Li, Graduate student, Illinois Institute of Technology, USA

3:00 - 3:30 PM Coffee Break/Poster Viewing/Vendor Interactions

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Thursday, May 25, 2017 (Conference – Day 2) Workshop Session 9 Future Prospects of Nonthermal Technologies Session Chairs: Howard Zhang, Ph.D., Larry Keener

3:30 – 4:00 PM Keynote Presentation 9 Future Prospects of Nonthermal Technologies Howard Zhang, Ph.D., Center Director, Beltsville Agricultural Research Center, United States Department of Agriculture, USA

4:00 – 4:40 PM Panel Discussion on Future Prospects of Nonthermal Technologies Chair: Howard Zhang, Ph.D. Invited Panelists: Mickey Parish, Ph.D. – Regulatory considerations Carole Tonello, Ph.D. – High pressure equipment Larry Keener – Process validation and filing Patrick Dunne, Ph.D. – Federal research programs Carmen Moraru, Ph.D. – Academic research capabilities Olga Martin-Belloso, Ph.D. – European perspective

Workshop Session 10 Workshop Summary

4:40 – 4:50 PM Summary of the Workshop Student Presentation Awards

4: 50 – 5:00 PM Presentation on the Symposium at Cornell University

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Poster Presentations Posters will be displayed on both the days of the workshop and the attendees are encouraged to visit the posters during the coffee and lunch breaks. The presenters are requested to stay with the posters at the following times as much as possible. Wednesday, May 24, 2017

9:30 – 10:00 AM

12:00 – 1:00 PM

3:00 – 3:15 PM Thursday, May 25, 2017

10:30 – 11:00 AM

12:00 – 1:00 PM

3:00 - 3:30 PM List of Poster Presentations High Pressure Processing for Decontamination of Orange Juice from Natural Flora and Salmonella serovars Abimbola Allison; Eleonora Troyanovskaya; Shahid Chowdhury; Aliyar Fouladkhah - Public Health Microbiology, Tennessee State University, USA Photoirradiated Caffeic Acid as an Antimicrobial Treatment for Water and Fresh Produce Andrea Gilbert; Rohan Tikekar Ph.D. - University of Maryland, USA Effect of High Hydrostatic Pressure on Listeria innocua Inactivation and Carotenoid Content in Minas Frescal Cheese Incorporated with Carrot Fabiola Gouveia1,2, Ronoel Godoy1, Eduardo Walter1, Elisa Ferreira2, Julia Tiburski2, Regina Nogueira1, Amauri Rosenthal1 1 Embrapa Food Technology, Rio de Janeiro, Brazil; 2 Federal Rural University of Rio de Janeiro, Brazil The Influence of High Hydrostatic Pressure in Beer Wort Saccharification Lígia Santos1,2,3, Ronoel Godoy1, Carlos Piler1, Elisa Ferreira2, Fabiano Oliveira3, Amauri Rosenthal1 1 Embrapa Food Technology, Rio de Janeiro, Brazil, 2 Federal Rural University of Rio de Janeiro, Brazil, 3 CEFET Federal Center of Education, Valença, Brazil Application of High Pressure Processing on Fresh and Frozen Strawberries and Blueberries to Inactivate Murine Norovirus and Bacteriophage MS2 Mu Ye; Catherine Rolfe; Yingyi Zhang; Alvin Lee - Institute for Food Safety and Health, Illinois Institute of Technology, USA

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High Pressure Pasteurization at Controlled Temperature Against Salmonella Serovars in Apple Cider Eleonora Troyanovskaya; Abimbola Allison; Shahid Chowdhury; Aliyar Fouladkhah - Public Health Microbiology Laboratory, Tennessee State University, USA Engineered Osmosis: New approach for Sensitive Liquid Foods Concentration Fabrice Gascons Viladomat; Alizé Leblanc; Thomas Maugin; Glenn Pickett - EDERNA S.A.S., France Efficacy of Various Pulsed Light Systems for the Inactivation of Salmonella Enteritidis PT30 on Almond Kernel Surface Maite Harguindeguy1, Kathiravan Krishnamurthy1, Nathan Anderson2 1Institute for Food Safety and Health, Illinois Institute of Technology; 2Food and Drug Administration, USA Efficacy of Three Pulsed Light Systems for Effective In-package Decontamination of Salmonella Montevideo on Black Pepper Xinran Xu1, Kathiravan Krishnamurthy1, Nathan Anderson2 1Institute for Food Safety and Health, Illinois Institute of Technology; 2Food and Drug Administration, USA More Sustainable Food Design with Insects, Agri-Food Waste Streams and High-Moisture Extrusion Sergiy Smetana; Kemal Aganovic; Volker Heinz; German Institute of Food Technologies (DIL e.V.), Germany Effect of Pulsed Electric Field Processing Parameters on Carotenoid Bioaccessibility of Tomato Juice Mariona Vendrell-Pacheco; Olga Martín-Belloso; Robert Soliva-Fortuny; Pedro Elez-Martínez - Department of Food Technology, University of Lleida, Spain Pulsed Light Inactivation of Murine Norovirus, Escherichia coli, Listeria monocytogenes and Salmonella on Strawberries Mu Ye; Dandan Feng; Catherine Rolfe; Alvin Lee - Institute for Food Safety and Health, Illinois Institute of Technology, USA Phenolic Compounds Recovery from Alicante Bouschet Grape Pomace by High Hydrostatic Pressure Aline Teles; William Leal; Amauri Rosenthal; Leda Gottschalk; Renata Tonon - Institute of Chemistry, Rio de Janeiro, Brazil, Embrapa Agroindústria de Alimentos, Brazil Evaluation of Advance Oxidation System in Controlling Healthcare-Associated Infections on Various Surfaces. Rick Falkenberg, CFS - Scientific Air Solution, USA

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Influence of Pulsed Electric Fields (PEF) Pre-treatment on the Drying Process of Onions Robin Ostermeier; Philip Giersemeh; Claudia Siemer; Stefan Toepfl - Elea Vertriebs- und Vermarktungsgesellschaft mbH, Germany Retention of the Functional Compounds of Mango Puree (Mangifera indica L.) by High Hydrostatic Pressure and Moderate Temperature Mariana Camiro-Cabrera; Zamantha Escobedo-Avellaneda; Blanca Salinas-Roca; Olga Martín-Belloso; Jorge Welti-Chanes - Centro de Biotecnología FEMSA, Tecnologico de Monterrey, México The Effect of High Hydrostatic Pressure and Mild Heat Treatments in Orange Peel Dietary Fiber Functionality and Hygroscopic Properties Viridiana Tejada-Ortigoza; Luis Eduardo Garcia-Amezquita; Sergio O. Serna-Saldívar; Zamnatha Escobedo-Avellaneda; Jorge Welti-Chanes, Centro de Biotecnología FEMSA, Tecnologico de Monterrey, México Inactivation of Salmonella spp. and Enterococcus faecium on Strawberries and Blueberries by High Pressure Processing Mu Ye; Catherine Rolfe; Zhe Li; Alvin Lee - Institute for Food Safety and Health, Illinois Institute of Technology, USA

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Friday, May 26, 2017 (Optional industry visit) 7:00 – 8:00 AM Registration

8:00 – 8:30 AM Shuttle to the Institute for Food Safety and Health (IFSH)

8:30 - 10:30 AM Tour of the nonthermal processing facilities at IFSH

10:30 – 11:30 AM Shuttle to Liberty Cold – high pressure processing toll facility

11:30 – 1:30 PM Tour of Facility

1:30 – 2:15 PM Debriefing, Questions & Answers Boxed lunch

2:15 – 3:00 PM Shuttle to Marriott, Burr Ridge

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SPONSORS


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Sponsors

Platinum Sponsors

Gold Sponsors

Silver Sponsors

Technology Show Case Sponsors

Field Trip Sponsors

Conference Organizers

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BIOGRAPHIES AND ABSTRACTS OF

THE INVITED SPEAKERS & ORAL

PRESENTERS


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WELCOME ADDRESS

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Robert Brackett, Ph.D.

Biography: Dr. Brackett serves as the Vice President of the Illinois Institute of Technology (IIT) and Director of the Institute for Food Safety and Health (IFSH). In this capacity, he serves on the IIT administrative leadership team, as well as directs the scientific and educational programs at IFSH. With nearly 30 years of experience in scientific research in industry, government and academia Dr. Brackett most recently served as Senior Vice President and Chief Science and Regulatory Officer for the Washington D.C. based Grocery Manufacturers Association (GMA), a position he held from 2007 to 2010. Prior to his position at GMA, he worked at the U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition (FDA CFSAN), where he started as a senior microbiologist in the Office of

Plant and Dairy Foods and Beverages in 2000. After several promotions, Dr. Brackett was appointed CFSAN Director, where from 2004-2007 he provided executive leadership to CFSAN’s development and implementation of programs and policies relative to the composition, quality, safety and labeling of foods, food and color additives, dietary supplements and cosmetics. Earlier in his career, Dr. Brackett held professorial positions with North Carolina State University in Raleigh, and the University of Georgia. Dr. Brackett is a fellow in the International Association for Food Protection and American Academy of Microbiology and a member of the International Association for Food Protection, Institute of Food Technologists, and the American Society for Microbiology. He has been honored with the FDA Award of Merit, the International Association for Food Protection's President’s Appreciation Award and most recently, the William C. Frazier Food Microbiology Award. Dr. Brackett received his doctorate in food microbiology from the University of Wisconsin-Madison.

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Jay T. Gilbert, Ph.D.

Biography: Jay T. Gilbert, Ph.D. is the Manager of Divisions and Career Pathways at the Institute of Food Technologists (IFT). His position focuses on advancing the strategic initiatives of all IFT Divisions and helps to elevate the content developed by Divisions. He also manages the Career Pathways project, which will help people more effectively navigate their careers. Dr. Gilbert received his Ph.D. from the Department of Food Science at Purdue University. His research focused on alternative applications of whey protein outside of food, specifically in packaging and biomedicine. During his academic tenure he held numerous volunteer roles within IFT, including President of the IFT Student Association, IFT Strategic Planning Task Force member, and Feeding Tomorrow

Board of Trustee member.

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Olga Martín-Belloso, Ph.D.

Biography: Olga Martín-Belloso is Professor of Food Science and Technology at University of Lleida, Spain, and Head of the research unit Novel Technologies for Food Processing. Her research interests are focussed on the development of ready-to-eat, safe and healthy products by combining the already existing processing technologies with novel techniques as well as understanding the mechanisms and kinetics underpinning the impact of novel technologies on food safety, quality and health related compounds as a basis for process and product development. Non thermal technologies including pulsed electric fields, intense pulse light, ultrasounds and cold plasma are key technologies developed by her research group. The valorisation of by-products from fruits and vegetables processing has been another area of great interest

with three issued patents. A special emphasis has been done on the use of edible coatings with different purposes in diverse kind of food. A reduction of particle size until the nanoscale has been also explored to improve the dispersion of immiscible particles to be carried in edible coating applied in fresh-cut fruits among other applications in foods. She has authored more than 400 research papers, several books, book chapters and patents. In addition, she has been invited as speaker in numerous international meetings and courses. Her excellence in research was recognized by the Catalonian Institution for Research and Advanced Studies (ICREA) with the 2008 ICREA Academia Award for 2009-2013. She was selected as a 2015 IFT Fellow by the Institute of Food Technologists (IFT), USA, and recently as a member of the International Academy of Food Science and Technology (IAFoST).Dr Martín-Belloso belongs to the editorial board of recognized Journals and is currently editor of Food Engineering Reviews and associate editor of the Food Engineering and Material Sciences Section of Journal of Food Science. She is member of several executive committees of international scientific organizations such as the European Federation of Food Science and Technology (EFFoST), where she is the General Secretary, and the Nonthermal Processing Division of the Institute of Food Technologists (NPD-IFT).

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WORKSHOP SESSION 1

Keynote Addresses: Latest Developments and Needs for Nonthermal Processing Technologies

Session Chairs: Jason Wan, Ph.D., Glenn Black, Ph.D.

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Mickey Parish, Ph.D.

Latest Developments and Needs for Nonthermal Processing Technologies: Regulatory Perspective

Biography: Dr. Mickey Parish is the Senior Science Advisor at FDA’s Centre for Food Safety and Applied Nutrition. In this role, he oversees the overall CFSAN research portfolio and addresses issues related to science and research policy. In his previous position at FDA, Mickey was the Senior Advisor for Microbiology in the CFSAN Office of Food Safety and provided technical support for food safety policy development and implementation, and participated in outbreak and recall investigations. Prior to coming to FDA, Mickey was a career academician first on the faculty at the University of Florida and later as Professor and department chair in the University of Maryland’s Department of Nutrition and Food Science. Mickey is active in his profession and is currently the President-elect of the

International Association for Food Protection. He has a Ph.D. in Food Science from North Carolina State University, a Master’s degree in Food Science from the University of Florida, and B.S. in Biology from Florida State University.

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Marcia Walker, Ph.D.

Latest Developments and Needs for Nonthermal Processing Technologies: Industry Perspective

Biography: Dr. Marcia Walker has worked on minimal processing technologies for over 20 years. She joined 915 Labs to further their innovation in new technology platforms. Prior, she was with PepsiCo, Open Innovation and Starbucks/Evolution Fresh where she helped to build a state of the art HPP juicery for juice and smoothie beverages and served as the process authority for HPP products. For nine years, Walker helped to pioneer HPP at Avomex/Fresherized Foods. She oversaw the development and commercialization of avocado, guacamole, fruit, juice and meat items as well as being instrumental in the branding of Wholly Guacamole. Walker spent 8 years at Oregon State University establishing

the Dept. as a leader in HPP processing of food. This research funded by the Department of Defense helped lead to the commercialization of HPP. She was part of a group that initiated the creation of the NPD for IFT and twice served as a member at large and is currently incoming Chair. Walker received her B.S. in Biology from Gonzaga University, M.S in Food Science and Nutrition from Washington State University and a Ph.D. in Food Science from Oregon State University.

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WORKSHOP SESSION 2

Food Safety Application of Nonthermal Processing Technologies

Session Chairs: Mickey Parish, Ph.D., Howard Zhang,

Ph.D.

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Jason Wan, Ph.D.

Latest Development and Challenges in Microbial Inactivation Using Nonthermal Processing Technologies

Biography: Dr. Jason Wan is the Associate Director for the Institute for Food Safety and Health (IFSH), and Associate Chair and Professor of the Department of Food Science and Nutrition, Illinois Institute of Technology (IIT), U.S.A. Dr. Wan’s scientific expertise includes emerging food processing technologies (HPP, PEF, cool plasma, ultrasound, pulsed light and microwave) for food safety applications, antimicrobials and molecular microbiology. Dr. Wan served as a supervisor for 10 Ph.D. students, and is an author of over 200 scientific publications and invited conference presentations. Dr. Wan is currently the Chair for the IFT Non-thermal Processing Division (2016-2017), a member on the IFT Higher Education Review Board Task Force (2016/2017), a member of the Nominations Advisory Committee for the

International Union of Food Science and Technology (IUFoST), and a subcommittee member of the International Commission on Microbiological Specifications for Foods (ICMSF). Dr. Wan also served on the Editorial Board of Journal of Food Protection (2011-2014), and was a guest editor for Trends in Food Science and Technology, and Innovative Food Science and Emerging Technologies journals. Abstract: Numerous studies have demonstrated that nonthermal processing technologies including high pressure processing, pulsed electric field, high powered ultrasound, low-temperature plasma, pulsed light, membrane technologies, and other emerging processes, can be used for inactivation or removal of microorganisms in various food systems at ambient or mild temperatures, while maintaining the nutritional and sensory qualities of food. The effectiveness of these technologies for microbial inactivation/removal is often influenced by the nature of the technology used, the target foods and microorganisms studied. Identifying the target microorganisms of primary concern for food safety, and selecting the most resistant strains of the target pathogen for the food and the technology are important considerations when conducting validation studies. This presentation will provide an overview on the latest development of nonthermal food processing technologies for food safety applications and opportunities of these technologies leading to commercialization in the food industry.

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V.M. (Bala) Balasubramaniam, Ph.D.

Engineering Advances in Combined Nonthermal and Thermal Technologies for Inactivation of Foodborne Pathogens

Biography: V.M. “Bala” Balasubramaniam, Ph.D. is a Professor of Food Engineering at The Ohio State University (OSU), Columbus, Ohio. Dr. Bala’s food safety engineering laboratory (http://go.osu.edu/foodsafetyeng) research focuses on novel food process development that enable food processors to preserve consumer desired clean label wholesome food products. His lab emphasis on the integration of engineering principles with chemistry, microbiology and nutrition concepts in the development and evaluation of different nonthermal and thermal based advanced food manufacturing concepts including high pressure food processing applications in the food industry. Dr. Bala teaches courses on principles of thermal and nonthermal processing. Dr. Bala published

92 peer-reviewed journal articles, 20 book chapters, 4 food processor factsheets, and over 180 technical presentations. Dr. Bala co-edited Wiley-Blackwell IFT Press book “Nonthermal Processing Technologies for Food” and a Springer book “High Pressure Processing of Food - Principles, Technology and Applications”. Dr. Bala is one of the founding members of the Nonthermal Processing division of Institute of Food Technologists (IFT) and served as chair (2010-11). Dr. Bala and his colleagues hosted 2014 International Nonthermal Processing Workshop and 2016 Conference of Food Engineering in Columbus Ohio. Dr. Bala is a fellow of IFT (2012) and IAFoST/IUFoST (2016). Abstract: High pressure processing involves treating pre-packaged food with pressures in the range of 100 to 600 MPa with or without external heat addition. Treating food at 400 to 600 MPa at or near ambient temperature inactivates a variety of bacteria, yeasts, molds, and viruses, but bacterial spores survive the process. Combining these pressures with temperatures in the range of 90 to 120°C enhances the lethal effect of heat against spores, and hence commercial sterilization is possible. Combined thermal and pressure energy not only contribute to spore inactivation, but also inactivates variety of enzymes. By creatively controlling the intensity of pressure treatment with advanced thermal methods (such as ohmic heating) or other nonthermal methods will enable the preservation of extended shelf-life (ESL), shelf-stable foods. High pressure homogenization (HPH) is a pressure based continuous flow process that can be used for preserving novel formulations of beverage products without destroying health promoting bioactive compounds. Process, packaging and product factors influencing microbiological safety and product shelf life during combined pressure-thermal treatment are reviewed. Approaches, and challenges in commercialization of PATP treated ESL and shelf stable low-acid foods are discussed along with some future research needs.

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Carmen Moraru, Ph.D.

Recent Advancements in Membrane Processing Technologies Other co-authors: Olga I. Padilla-Zakour1 and Fabrice Gascons Viladomat2 1Cornell University, Ithaca, USA 2Ederna SAS, France

Biography: Dr. Carmen Moraru is an Associate Professor in the Department of Food Science at Cornel University. She received her B.S. and Ph.D. degrees in Food Engineering from the University of Galati, Romania. After working in the Dairy Industry for two years, she became a faculty member at her Alma Mater. In 1999 she joined the Department of Food Science at Rutgers University as a Postdoctoral Associate and then Assistant Research Professor. She joined the Cornell faculty in 2003, where she is involved in teaching and research in the area of food processing. Dr. Moraru’s research program focuses on developing technical solutions for improving the quality and safety of foods, with a particular focus on the use of nonthermal processing methods. Current research projects include:

pulsed light treatment for microbial inactivation, membrane filtration for microbial removal and concentration of fluid foods, structure and functionality modification of food proteins using high pressure processing, as well as development of surfaces with nanoscale topography to prevent microbial attachment. She has served as a Chair of the Nonthermal Division of IFT in the past and continues to be an active member of NPD. Abstract: Membrane filtration processes have been studied for many years, but their application in the food industry has seen a surge mostly in the lasts decades. In general, membranes are semipermeable media that allow the separation or fractionation of components of a fluid feed based on size. Applications of membrane filtration range from concentration of liquid foods by water removal using the pressure driven reverse osmosis (RO) or the concentration driven forward osmosis (FO), to desalination by nanofiltration (NF), fractionation and concentration of proteins by ultrafiltration (UF), or microbial removal by microfiltration (MF). This presentation will give an overview of the principles of membrane separation, the challenges associated with membrane filtration, particularly membrane fouling, and examples of food applications. A particular focus will be placed on newer applications of membrane filtration, including: 1) removal of bacteria and other biological contaminants from fluid foods (specifically milk and apple cider) by MF, either as a single process or in combination with other nonthermal methods, such as UV; 2) the use of FO as an alternative or a complement to RO for the nonthermal concentration of fluid foods (specifically milk and tart cherry juice).

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Kathiravan Krishnamurthy, Ph.D.

Recent Advancements in Light-based Technologies

Biography: Dr. Kathiravan Krishnamurthy is an assistant professor at the Department of Food Science and Nutrition. His research focuses on applications of novel food processing technologies for ensuring food safety. Dr. Krishnamurthy had been working with pulsed light processing for over a decade. Other research interests of Dr. Krishnamurthy include non-thermal processing technologies, advanced thermal processing technologies, heat transfer, modeling, and simulation. Dr. Krishnamurthy received his M.S. and Ph.D. in Agricultural and Biological Engineering from the Pennsylvania State University. He authored or co-authored numerous peer-reviewed journal articles and book chapters. He is an editorial board member of three international journals and had been widely cited in various biographical citations such as “Who’s who in the

world”. He received many noteworthy awards including “Sigma Xi Award (junior faculty division)” from the Illinois Institute of Technology, “Gerald T. Gentry Award for Excellence in Graduate Research” from the Pennsylvania State University, “Outstanding Paper Presentation Award” from the Evans family lecture for graduate research and “Outstanding Volunteer Award” from the Nonthermal Processing Division of the Institute of Food Technologists (IFT). Dr. Krishnamurthy currently serves as the secretary of the Nonthermal processing division of IFT and an editor for “Food Engineering Reviews”.

Abstract: Light based technologies such as pulsed light processing, ultraviolet light treatment and LED light treatment are effective against a wide array of microorganisms (bacteria, molds, spores and viruses) in selected food matrices. Light based technologies such as pulsed light treatment can effectively decontaminate the surfaces of low moisture foods though traditional thermal treatments are often ineffective. Light based technologies can be potential alternatives to traditional thermal treatments due to their advantages such as short treatment time, low cost, lack of residual compounds and minimal quality change. Despite the advantages, light based technologies pose several limitations such as poor penetration depth, shadowing effect, etc. making their applications limited. This presentation will shed light on the recent advancements, applications, and limitations of light based technologies in food processing.

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JeanPierre Berlan

Extending Shelf-Life of Milk by Nonthermal Methods: Bactofugation and Microfiltration Jean-Pierre (JP) Berlan Market Area Leader (Processing USA/Canada) Toronto, Canada

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Ahmed E. Yousef, Ph.D.

Safer Fresh Produce: Meeting the Challenge with Ozone Application

Biography: Dr. Ahmed Yousef is Professor of food microbiology, in the Department of Food Science and Technology at The Ohio State University. He obtained his Ph.D. in food science from the University of Wisconsin-Madison. He joined Ohio State University as an Assistant Professor in 1991. In his research, he develops methods that target foodborne pathogens with the goal of improving the safety of minimally and moderately processed foods. He uses ozone, novel antimicrobial peptides, and thermal and non-thermal processes to inactivate pathogens and decontaminate raw products. He has published 150 peer-reviewed papers and 25 book chapters, holds seven patents, and has co-authored or co-edited three books.

Abstract: Fresh fruits and vegetables are subject to contamination at almost every step that producers and processors use to prepare these products for market. Harvesting, cooling, trimming, cutting, transfer on conveyers, washing, and handling at retail shleves are some of the operations where pathogens may come in contact with the product. It should not be surprising that disease transmission by fresh produce has increased recently as consumption of these commodities is on the rise. Fresh produce has been a vehicle for transmission of pathogens such as Salmonella, Entero-hemorrhagic Escherichia coli, Listeria monocytogenes, and noroviruses. Despite concerted efforts to develop and implement mitigation strategies, safety of fresh produce remains a major concern. Ozone, in gaseous or aqueous states, has been suggested as effective sanitizer for the decontamination of fresh produce. Combined with vacuum cooling, ozone can reduce pathogen load on leafy greens by about 2 log in 30-60 minutes of treatment. Low concentrations of gaseous ozone, over 2-3 days of treatment, resulted in additional lethality to contaminating pathogens. We suggested using this latter treatment during transportation from fields to processing or distribution centers. Washing treatments can be combined with gaseous or aqueous application of ozone to improve the safety of fresh produce. Despite these promising findings, fresh produce industry has been slow in implementing ozone technologies. Some processors are reluctant to replace conventional washing sanitizing procedures with ozone-based processes. This presentation will address these hurdles and propose strategies to speed up implementation of ozone to improve the safety of fresh produce.

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WORKSHOP SESSION 3

Nonthermal Technologies for Texture, Extraction and Functionality Applications

Session Chairs: Christopher Doona, Ph.D., Alvin Lee,

Ph.D.

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Olga Martin-Belloso, Ph.D.

Enhancing Functionality of Plant-based Products through Nonthermal Technologies Olga Martín-Belloso1 and M. Morales-de la Peña2 1. Department of Food Technology, University of Lleida, Spain 2. Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología

FEMSA, México

Biography: Olga Martín-Belloso is Professor of Food Science and Technology at University of Lleida, Spain, and Head of the research unit Novel Technologies for Food Processing. Her research interests are focussed on the development of ready-to-eat, safe and healthy products by combining the already existing processing technologies with novel techniques as well as understanding the mechanisms and kinetics underpinning the impact of novel technologies on food safety, quality and health related compounds as a basis for process and product development. Non thermal technologies including pulsed electric fields, intense pulse light, ultrasounds and cold plasma are key technologies developed by her research group. The valorisation of by-products from fruits and vegetables processing has been another area of great interest

with three issued patents. A special emphasis has been done on the use of edible coatings with different purposes in diverse kind of food. A reduction of particle size until the nanoscale has been also explored to improve the dispersion of immiscible particles to be carried in edible coating applied in fresh-cut fruits among other applications in foods. She has authored more than 400 research papers, several books, book chapters and patents. In addition, she has been invited as speaker in numerous international meetings and courses. Her excellence in research was recognized by the Catalonian Institution for Research and Advanced Studies (ICREA) with the 2008 ICREA Academia Award for 2009-2013. She was selected as a 2015 IFT Fellow by the Institute of Food Technologists (IFT), USA, and recently as a member of the International Academy of Food Science and Technology (IAFoST).Dr Martín-Belloso belongs to the editorial board of recognized Journals and is currently editor of Food Engineering Reviews and associate editor of the Food Engineering and Material Sciences Section of Journal of Food Science. She is member of several executive committees of international scientific organizations such as the European Federation of Food Science and Technology (EFFoST), where she is the General Secretary, and the Non-thermal Processing Division of the Institute of Food Technologists (NPD-IFT) Abstract: Fruits, vegetables and legumes contain high concentration of bioactive compounds; thus, their consumption is associated with the prevention of chronic and degenerative diseases. Different studies have demonstrated that the biosynthesis of nutraceuticals in plants is related to abiotic stress, which could be induced by different processes. In this sense, nonthermal technologies, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF) and ultrasound (US), are currently under evaluation as elicitors to induce the accumulation and facilitate the extraction of phytochemicals in different plant-based foods. It has been observed that the application of these treatments at low intensity levels generates physical and/or chemical reactions, which lead to higher concentration of nutraceuticals in the treated products. The type and concentration of nutraceuticals depend on processing parameters and treatment media. A brief overview of the recent works in the topic will be presented in order to illustrate the potential

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of these non-thermal treatments to naturally enhance foods functionality. Also, key aspects and possible mechanisms governing the stress response of processed foods will be discussed. Future perspectives and possible applications will be suggested as well.

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Kemal Aganovic, Ph.D.

Tomato Juice Processing using Thermal, PEF and HPP Technologies Other co-authors: Stefan Toepfl1, Tara Grauwet2, Ann Van Loey2, Volker Heinz1 1German Institute of Food Technologies (DIL), Germany 2Katholieke Universiteit Leuven, Laboratory of Food Technology, Belgium

Biography: I am a food technology engineer with a focus on conventional and alternative food processing technologies. Since completion of my Masters in food science and technology at BOKU in December 2011, I engaged at the German Institute of Food Technologies in the department of Process Technologies and later Advanced Research, as an early stage researcher of Marie Curie ITN and FP7 “HST Food Train” European project. In February 2017 I have received a PhD in Bioscience engineering at KU Leuven, Belgium. My main research focus is on impact of alternative technologies on food quality, their scale-up possibilities and possible industrial applications. I am an author of 8 publications, 2 patents, 2 book chapters and receiver of two awards. In early 2017 I have received a PhD in Bioscience Engineering from the KU Leuven and I am appointed as a group leader of alternative technologies

and deputy manager of the advanced research unit. With a team of scientists we work on application, impact evaluation, improvement and optimisation of alternative technologies for food applications. Abstract: Technologies such as pulsed electric fields (PEF) and high pressure processing (HPP) were often compared to fresh or thermally treated products. In most of these comparative studies, PEF or HPP resulted in products having similar quality attributes compared to untreated or improved attributes compared to thermal counterparts. However, in most of these studies treatment conditions were used without considering a fair basis for their selection. Often favouring conditions for alternative technologies were selected among thermal. The advantage of continuous operation for pumpable products has been often neglected. Different equipment configurations and setups were used, mostly lab-scale, which sometimes makes transfer of these conditions to the industry difficult. This work aimed at a fair comparison of thermal, PEF and HPP for preservation of tomato juice. Treatment conditions were experimentally selected aiming at a comparable level of microbial inactivation. Processing equipment used within this work was at a pilot-scale level, aiming at treatment conditions more similar to those used in industrial applications. For the purposes of the comparison, volatile fraction of the juices was analysed by means of headspace fingerprinting as an untargeted analytical approach. Also sensory analysis was performed. In addition, an energy balance and environmental impact of technologies were evaluated. The latter was assessed using life cycle assessment (LCA). Results of the comparison demonstrated clear differences among untreated and treated juice. A first set of volatiles was formed during the juice preparation. Some of these volatiles were lost after treatment. The treatment differences increased as a function of shelf-life. This was contributed to different treatment impacts on enzymes. As to the environmental impact, only minor differences were observed between technologies from “gate to gate” boundaries. The largest environmental impact was associated with production of PET bottles. Scenario analysis identified possible optimisation strategies..

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Hao Feng, Ph.D.

High Intensity Ultrasound as an Abiotic Elicitor - Effects on Functionality of Fresh Produce

Biography: Dr. Feng is Professor of Food Engineering and the Site Director of NSF I/UCEC Center for Advanced Research in Drying (CARD) at the University of Illinois at Urbana-Champaign (UIUC). Dr. Feng’s research focuses on high intensity ultrasound (power ultrasound) and its application in food processing and preservation, new physical and chemical treatments for enhancing the safety and quality of fresh and fresh-cut produce, plant protein based nano- and micro-structures for protection and delivery of bioactive compounds, novel deconstruction methods for biofuel and value-added product production from biomass, new extraction and separation techniques, dielectric heating and its application in food processing, and novel drying technologies. Dr. Feng is a member of the Institute of Food Technologists (IFT), the American

Institute of Chemical Engineers (AIChE), and the American Society of Agricultural and Biological Engineers (ASABE). Dr. Feng has secured US$ 7.7 million as PI and Co-PI for his research program. He has published one book, 108 peer-reviewed journal articles, and 19 book chapters in the area of new food processing technologies, ultrasound applications, food safety engineering, and bioprocess engineering. In addition, Dr. Feng has given 49 invited talks and presented over 160 poster presentations at national and international scientific meetings.

Abstract: Sonication has the potential to be utilized for exciting applications in the food industry. Literature reports indicate the utilization of physical stimuli to enhance production of secondary metabolites in plant cells, as a defense response. In this study, the effect of ultrasound treatment at low acoustic power density (APD) on antioxidant capacity, total phenolics, and overall quality of Romaine and Burpee lettuce was evaluated. The Romaine lettuce was purchased from a grocery store while the Burpee lettuce was grown hydroponically. Whole Romaine lettuce was treated with ultrasound (25 kHz) at APD of 26 W/L for 1–3 min and stored at room temperature for up to 150 h. The Burpee lettuce (Giant Caesar) was grown hydroponically and at 7 weeks after germination sonication was applied. Quality indices examined included color, texture, total phenolics, antioxidant capacity, and sensory properties. Phenylalanine ammonialyase (PAL) activity of lettuce from different treatments was monitored after treatment and during storage. The Romaine lettuce treated with ultrasound exhibited an increase in PAL activity after storage for 60 h, resulting in production of phenolic compounds as secondary metabolites and enhancement of antioxidant capacity. But for the Burpee lettuce, the PAL activity was not affected by the treatment. Ultrasound-treated Romaine lettuce did not exhibit deterioration during storage, and under certain conditions, it delayed enzymatic browning and maintained better overall quality. The best enhancement of total phenolics (21.49%) in Burpee lettuce was with two 30-second exposures, with a one-week interval between treatments. A hypothetical model for the effect of low APD ultrasound as an abiotic elicitor on fresh produce was proposed based on the finding of present study and evidence from previous reports on response of cell cultures to ultrasound treatment.

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Michael A. Kempkes

Pulsed Electric Field Processing of Fruits and Vegetables Abstract: PEF (Pulsed Electric Field) systems for the pre-treatment of fruits and vegetables operate by softening plant tissue at the cellular level through electroporation. The product is treated in a water bath (flume) at volumes up to 20 tons/hour. PEF treatment of plant cells can be applied to whole products, and makes slicing, dicing, peeling, drying, and juicing of the products much easier, enabling higher yields and significantly less energy use. When applied to plant materials, PEF modifies the tissues of fruits and vegetables. Irreversible electroporation disrupts the cell membranes, lowering their processing cost by making of the cell contents accessible to downstream processes, as well as softening the tissue for slicing or peeling. This process enables 20 – 100% higher extraction yields, depending on the product. Non-thermal and non-chemical, it can also reduce energy requirements for cutting and peeling by 20-50% with less waste and breakage. Utilizing microsecond-scale 1-5 kV/cm high voltage pulses to electroporate cell membranes, this process can treat tons-per-hour of whole fruits and vegetables for downstream processing, and can readily be integrated into existing process control systems. This paper will describe the PEF systems, processes, and representative results achieved in a range of installations and applications.

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Carmen Moraru, Ph.D.

High Pressure Processing as a New Method for Creating Food Protein Gels Other co-authors: Shaun Sim1, Lee Cadesky1, and Mukund Karwe2 1 Department of Food Science, Cornell University, USA 2 Department of Food Science, Rutgers University, USA

Biography: Dr. Carmen Moraru is an Associate Professor in the Department of Food Science at Cornel University. She received her B.S. and Ph.D. degrees in Food Engineering from the University of Galati, Romania. After working in the Dairy Industry for two years, she became a faculty member at her Alma Mater. In 1999 she joined the Department of Food Science at Rutgers University as a Postdoctoral Associate and then Assistant Research Professor. She joined the Cornell faculty in 2003, where she is involved in teaching and research in the area of food processing. Dr. Moraru’s research program focuses on developing technical solutions for improving the quality and safety of foods, with a particular focus on the use of nonthermal

processing methods. Current research projects include: pulsed light treatment for microbial inactivation, membrane filtration for microbial removal and concentration of fluid foods, structure and functionality modification of food proteins using high pressure processing, as well as development of surfaces with nanoscale topography to prevent microbial attachment. She has served as a Chair of the Nonthermal Division of IFT in the past and continues to be an active member of NPD. Abstract: Besides inactivating microorganisms in foods, high pressure processing (HPP) has been also shown to alter the structure and functionality of proteins. Pressure induced structural changes of proteins open up interesting opportunities for the treatment of high concentration protein systems, where HPP treatment may facilitate the creation of unique structures. This presentation will discuss the effect of HPP treatment on milk proteins and pulse proteins, and highlight new product opportunities resulting from the HPP treatment of milk protein concentrate (MPC), micellar casein concentrate (MCC) and pea protein concentrate (PPC). High pressure treatment of MPC and MCC of up to 10% (w/w) protein concentration and PPC of up to 24% (w/w) protein concentration were subjected to 15 min HPP treatments at pressures from 150 MPa to 550 MPa, at ambient temperatures. HPP treatments induced significant changes, which were both concentration and pressure dependent, in all protein concentrates. Most significantly, gel formation occurred after pressure treatments above 250 MPa and 10% protein (w/w) concentration, due to protein gelation. For PPC, starch gelatinization also had a minor contribution to structure formation. The results of this research will further the understanding of pressure-induced changes in concentrated protein systems, and provide a basis for the development of gelled protein based products, without the use of heat or chemical additives.

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Gina Villamonte

Understanding the Effect of Ionic Strength on the Pressure Denaturation of Myofibrillar Proteins Other co-authors: Laurence Pottier1; Marie de Lamballerie1; Dominique Chevalier-Lucia2; Laetitia Picart-Palmade2 1Process Engineering for Environment and Food Laboratory (GEPEA), France; 2UMR IATE, Université de Montpellier, France Abstract: Desirable or undesirable changes could undergo during high-pressure processing of protein-based products. In fact, some rheological modifications are a result of pressure- induced protein denaturation. This phenomenon represents one of the main concerns of treated meat products. In that respect, extensive research was conducted to understand the parameters influencing the functional properties of meat proteins after high-pressure processing such as temperature, pH, ionic strength and food additives. Nevertheless, there is few knowledge about the effect of these environmental factors during the pressure treatment of meat proteins. The purpose of our study was to evaluate the impact of the ionic strength (0.3 – 0.6 M NaCl) on the denaturation of myofibrillar proteins during the compression and the decompression stages. Spectroscopy studies were performed with a high-pressure cell to evaluate the conformational modifications of meat proteins. The intrinsic fluorescence and the ANS-binding fluorescence changes of myofibrillar proteins were recorded from 10 up to 600 MPa, by steps of 100 MPa, after 3 min at each pressure level. At increasing pressure, the myofibrillar proteins exhibited a loss of intrinsic fluorescence and a small red shift of the spectrum. The center of spectral mass of the intrinsic fluorescence decreased at increasing pressure and the phenomenon was irreversible at decreasing pressure. The spectrum of myofibrillar protein at 0.3 M NaCl showed a small blue shift at depressurization, suggesting protein aggregation. The increase of ionic strength (0.6 M NaCl) induced a different conformational modification at pressure release. The structural changes of myofibrillar proteins at 0.6 M NaCl were greatly reduced. This study suggests that pressure effect on textural properties of meat proteins are defined at depressurization step of high-pressure processing and the ionic strength could be a factor to control the extent of meat protein aggregation.

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65

WORKSHOP SESSION 5

Validation Considerations for Nonthermal Technologies

Session Chairs: Olga Martin-Belloso, Ph.D., Carmen

Moraru, Ph.D.

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Glenn Black, Ph.D.

Regulatory Considerations for Novel Processing Technologies Biography: Glenn Black is the Associate Director of Research for the Food and Drug Administration’s Division of Food Processing Science and Technology jointly located with IFSH at the National Center for Food Safety and Technology in Bedford Park, IL. In this role, he provides guidance and support for research conducted at the center and serves as a subject matter expert for food processing related issues. Prior to joining the agency, Dr. Black served over seven years as Director of Science Operations for the Grocery Manufacturers Association in Washington, D.C. He led a diverse group of food scientists within the GMA Science and Regulatory Affairs group who provided industry members with technical and research based support related to food safety. Dr. Black also worked in R&D for Unilever USA

and in manufacturing for PepsiCo.

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Nali Prchal

Global Expansion of High Pressure Processing: Validation, Market Drivers and Challenges

Biography: Nali Prchal is a senior food technologist for Avure Technologies in Erlanger, KY, and has been focused on learning about high pressure processing (HPP) for the past several years. Prior to joining Avure, she worked as a research and development scientist specializing in cereal grains and eggs for Cargill, Inc. Nali has a bachelor’s degree in chemistry from St. Olaf College and a master’s degree in food science from Kansas State University. Abstract: The high pressure processing (HPP) industry has seen significant growth in recent years, driven largely by consumer demand for food safety, nutritional quality, and clean ingredient labels. Speedy adoption of HPP technology by food manufacturers, as well as a growing

number of tolling service providers, has allowed swift delivery on these consumer demands as well as expansion into new product categories and geographic regions. While some challenges do exist for this growing technology, continued growth is expected to accelerate through 2026.

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Christopher Doona, Ph.D.

Quasi-chemical Modeling of Spore Germination by High Pressure Processing

Biography: Dr. Christopher Doona serves as Senior Research Chemist for the US Army Natick Soldier Research, Development, and Engineering Center (NSRDEC) conducting basic and applied research in Chemistry, Microbiology, and Predictive Modeling relating to nonthermal technologies (High Pressure) for bacterial spore germination/inactivation, chemical heaters, decontamination technologies, graywater recycling, textile anti-corrosion, nanomaterials, and responsive textiles at the Institute for Soldier Nanotechnologies in collaboration with MIT and Lawrence Livermore National Laboratory. Dr. Doona holds a Ph.D. from Brandeis University, was a National Science Foundation (NSF) visiting scientist at Loránd University (Budapest), an NSF

Visiting Scientist at Würzburg University (Germany), and Post-doctoral Fellow at Auburn University. Abstract: This presentation is in part dedicated to the memory of Microbiologist Dr. Hillel Levinson, who from 1946-1983 established Bacillus megaterium QMB 1551 as a globally accepted model for studies of nutrient-induced germination of bacterial spores and was endearingly dubbed at the Seventh International Spore Conference “The Father of Bacillus megaterium QMB 1551 ‒ In appreciation for leading the way.” Dr. Levinson belonged to a generation of pioneering researchers investigating bacterial spore activation, germination, and inactivation for various applications, such as decontamination, eliminating Bacillus anthracis spores on textiles, or the sterilization of Clostridium botulinum spores in low-acid (pH ≥ 4.6) foods, including the use of γ-irradiation to inactivate C. botulinum spores for the sterilization of canned bacon. With some of these notable historical scientific achievements in mind, the focus herein is developing a simplified, biochemically plausible model for describing bacterial spore germination induced by hydrostatic pressure that can be applied with the Nonthermal technology of High Pressure Processing (HPP) for foods, for textile decontamination, or for other applications. Specifically, a 3-step “quasi-chemical” model is proposed to evaluate the germination kinetics of spores of Bacillus subtilis (wild-type and a number of strategically selected mutant phenotypes), Bacillus amyloliquefaciens spores, and Clostridium difficile spores at different HPP conditions known to stimulate different germination pathways. This “quasi-chemical” germination model (QCGM) is based on ordinary differential equations derived from a simplified mechanism representative of the complex physiology (to include activation, commitment, germination, inactivation, tailing, and superdormancy) of bacterial spores in large populations that are well known for their heterogeneous responses. HPP-inactivated B. amyloliquefaciens spores are evaluated using the Enhanced Quasi-chemical Kinetics (EQCK) model, Scanning Electron Microscopy (SEM) and Transmission Electron Microscopy (TEM). As understanding of the mechanisms of spore activation, germination, and inactivation by HPP continues to grow, mechanistic modeling such as this will help support the use of HPP in myriad applications and commercial implementation.

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Sudhir Sastry, Ph.D.

Low-Intensity Electric Fields and Their Efficacy in Microbial Inactivation Biography: Dr. Sudhir Sastry is Professor in the Department of Food, Agricultural and Biological Engineering at The Ohio State University. He obtained his BS at the Indian Institute of Technology; and his doctoral degree in mechanical engineering at the University of Florida. He was on the faculty at Penn State University for seven years, until joining Ohio State in 1987. He spent a sabbatical leave with Nestle in 1997-98. His research interests include ohmic heating, aseptic, high pressure and electric field processing, the influence of moderate electric fields on biological materials, and the safety of fresh produce. He has published over 170 refereed papers, holds seven patents, and has coauthored or co-edited three books.

Among the projects led by Dr. Sastry is one on the Safety of Foods Processed Using Four Alternative Processing Technologies, wherein the safety assurance of products treated by ohmic, microwave, high pressure, and PEF processing were addressed. Project information is available at: http://www.oardc.ohio-state.edu/sastry/USDA_project.htm. He also completed a project on Quality of Foods Processed Using Selected Alternative Processing Technologies, in collaboration with NC State, UC Davis, Washington State University and the US Army Natick Soldier Center. He also completed a project for NASA, where he and his colleagues developed new, reusable food packaging for NASA’s lunar and Mars missions. This has been followed up by an ongoing project to adapt these findings to heatable packages for commercial applications. Among Dr. Sastry’s inventions include a new, environmentally friendly produce peeling process, and a pH sensor that can be operated under extreme pressures. Information on Dr. Sastry’s projects may be accessed through his research group’s website: http://www.oardc.ohio-state.edu/sastry/

http://www.oardc.ohio-state.edu/sastry/USDA_project.htm

http://www.oardc.ohio-state.edu/sastry/

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Sohini Bhatia and Suresh Pillai, Ph.D.

Applications of Food Irradiation Technologies in the Food and Agricultural Industries

Biography: Sohini S. Bhatia is a graduate researcher at the National Center for Electron Beam Research at Texas A&M University, in College Station, Texas. As a microbiologist, her research has focused on the effects of high energy Electron Beam irradiation on bacterial stress responses of enteric bacteria. She also has focused on the broad applications and effects of this technology on everything from fresh produce to the effects of sterilization doses on meat quality of space foods. Her current focus is in the use of high energy electron beam irradiation for veterinary vaccine development. The National Center for Electron Beam Research, an IAEA Collaborating Centre for Electron Beam

Technology for Food, Health, and Environmental Applications, is the leading academic and research organization in the world focused on the research, development, and commercialization of Electron Beam technologies.

Professor Suresh Pillai, is the Director of the National Center for Electron Beam Research at Texas A&M University. He is a Professor of Microbiology and AgriLife Research Faculty Fellow at Texas A&M University. His research is focused on the detection, characterization, and decontamination of microbial pathogens in natural and man-made ecosystems extending all the way from septic tanks, to sandwiches, and even up to the international space station! His research is aimed at using electrons for “cleaning, healing, feeding, and shaping this world and beyond”. Professor Pillai serves on the FDA Science Advisory Board to the National Center for Toxicology Research and on the Advisory Council of the US

Foundation for Food & Agricultural Research. He serves as a technical expert and consultant to the International Atomic Energy Agency (IAEA). Abstract: Food irradiation is one of the most extensively studied food processing technologies. The original patent to use ionizing radiation for food is over 110 years old! Today, the technology is used around the world to prevent sprouting, eliminate agriculturally harmful insects and pests, for food pasteurization and decontamination of spices. However, this technology is unfortunately one of the least understood food processing technologies. Food irradiation relies on the use of ionizing radiation by utilizing either gamma photons from cobalt-60, electrons from electron beam (eBeam) accelerators or x-ray photons from x-ray accelerators. Whether cobalt-60, or eBeam or x-rays are used, the technology relies on the ability of ionizing radiation to cause extensive double strand breaks in the target organism’s nucleic acid. Since the DNA and RNA undergo extensive shredding, the organisms are inactivated and can never multiply. The highlight of this technology is that the dose (measured in kilograys) is adjustable to achieve the intended application without causing any temperature change in the food. Food irradiation is therefore the poster child of non-thermal food processing technologies. Since food irradiation is a non-thermal technology that is tunable to achieve any desired log reduction of pathogens or spoilage organisms, the technology

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is ideally suited for foods that are sensitive to heat, especially fresh produce. The field of food irradiation technologies is undergoing rapid change. Countries around the world are slowly moving away from cobalt-60 technology towards eBeam technology. This is primarily because the processing costs and the capital equipment costs of eBeam technology are declining rapidly. Moreover, since eBeam relies on regular electricity rather than radioactive isotopes, none of the issues around transportation, storage, and disposal of radioactive cobalt-60 is of relevance to eBeam technology. This is a switch-on/switch-off technology. There are a number of research articles and technical articles highlighting the value of eBeam technology in the food and agricultural industries. Research at the USDA designated National Center for Electron Beam Research at Texas A&M University is focused on demonstrating and commercializing eBeam technology for the food and agricultural industries in terms of both pasteurization and shelf-life extension. Our studies have demonstrated the value of eBeam technology for addressing bacterial and viral pathogens in fresh produce, extending shelf life of fresh produce, pasteurizing raw milk, and sterilizing space food. Our efforts are directed at commercializing the technology for fresh produce exporters/importers and for spice/ingredient industries as well.

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Diego Wilches-Perez, Ph.D.

Evaluation of Strain Variability of Listeria monocytogenes for Designing Safe HPP Meat Products Other co-authors: Diego Wilches-Perez1,2 ; Rebeca Ruiz-Diez1; Mario Gonzalez1,2 ; Isabel Jaime2; Jordi Rovira2; Carole Tonello-Samson1 1 Hiperbaric S.A ., Spain; 2 University of Burgos, Spain Abstract: High pressure processing (HPP) has demonstrated to be an efficient technology for extending shelf-life and pathogen control of different kind of foods, including meat products. Listeria monocytogenes is the main pathogen of concern in ready-to -eat (RTE) meat products. Its control by HPP depends on the intra-species diversity of the target pathogen and the meat matrix. While strain variability gives to Listeria monocytogenes the ability to withstand different stress conditions, food matrices and its components can exert a baroprotective effect. The variability of pressure-resistance of 30 strains was evaluated, in first place, in a buffer system for minimizing the effect of food matrix. The pressure-induces inactivation and sublethal-injury varied among the strains, finding higher differences at intermediate conditions (400 MPa for 360 s; 500 MPa for 180 s; 600 MPa for 3 s). Afterwards, the variability was determined in cooked ham and dry-cured ham, the two most representative meat products processed by HPP. The pathogen exhibited differences in its pressure-tolerance at strain level in both matrices. Those differences depended on the holding time at 600 MPa and the meat matrix. A larger number of pressure-resistant strains were determined in dry-cured ham (5 out of 15) than in cooked meat (two out of 15). In the matrices evaluated, pressure-resistance of Listeria monocytogenes did not correlate with Geno typical and phenotypical characteristics of the strains (lineage, serogroup, virulence factors, pathogenicity or origin). Those results allowed the design of a five pressure-resistant strains of Listeria monocytogenes. The cocktail was challenged in different kind of RTE meat products and compared to a known pressure-resistant strain of Listeria innocua. The pressure-induced inactivation levels were similar in raw, cooked and cured meat products. The challenge test showed the cocktail is sensitive to high acid environments, as the higher lethality effect in dry-fermented meat achieved. In conclusion, the response of Listeria monocytogenes to HPP differs strain-to-strain. This variability is influenced by the characteristics of the meat matrix and the processing conditions, pressure and holding time. The knowledge in strain variability allows the design of appropriate cocktails to use in validation studies of high pressure-processed meat products.

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WORKSHOP SESSION 7

Commercialization and Industrial Applications

Session Chair: Marcia Walker, Ph.D., Armand Paradis, M.S.

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Armand Paradis

Biography: Armand Paradis is Director of Business Development at the Institute for Food Safety and Health. After joining NCFST in July 2007, he was responsible for raising the industry membership base from nearly 30 companies to its current level of over 60 members. His main role is connecting industry members’ strategic R&D needs to the Institute’s broad collaborative science programs, task forces, and consortiums as well as providing them the means for proprietary research contracts within IFSH and IIT. With over 30 years of food industry experience he has worked in the field of product development and food processing for multinational corporations such as Unilever, PepsiCo, and Praxair. Prior to joining IIT, he served over 15 years as an industry member delegate on several IIT NCFST working groups.

As an active Adjunct Industry Professor in the IIT School of Applied Technology, Department of Food Science and Nutrition, and the Department of Industrial Technology Management, he has created and lectured in two new graduate level courses, Food Product Development and Food Operations Performance Management as well as provides guest lectures in the departments courses in Food Analysis, Fundamentals of Food Science, Food Packaging and Nutrition.

He received his Bachelor degree in Biology from Northeastern University, Boston, MA, an M.S. in Food Science and Nutrition from the University of Massachusetts, and his M.S in Food Engineering also from the University of Massachusetts.

He has been active in professional organizations such as the American Oil Chemist’s Society, Institute of Food Technology, the International Association for Food Protection, and The Society of Research Administrators International.

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Larry Keener, CFS, PCQI

Experiences in Filing Nonthermal Processes for Regulatory Acceptance and Commercialization Biography: Larry Keener is president and chief executive officer of International Product Safety Consultants. Mr. Keener is a Fellow of the Institute of Food Technologists (IFT), a Certified Food Scientist (International Food Science Certification Commission) and a 2015 member of Phi Tau Sigma; the honour society of food science and technology. He is also a member of the International Association for Food Protection (IAFP). Larry is a graduate of the University of California at Berkeley. He is past president of Tuskegee University’s Food and Nutritional Sciences Advisory Board. Mr. Keener is past-president and founding member of IFT’s Non-thermal Processing Division. Larry is a food safety advisory board member for several multinational food companies. He is also an advisor to several scientific journals and other food safety publications. Mr. Keener is the co-chair and vice president of the Global Harmonization Initiative (GHI) based in Vienna, Austria. Abstract: Advancing novel and nonthermal methods of food processing and preservation from research laboratories and proving centers to regulatory acceptance and commercialization is major undertaking. First and foremost it is an imperative that those representing the novel methods or techniques be well versed in the applicable regulations. There are many, regulatory agencies at the state and federal level that may have authority to regulate the novel method. Preparing a substantive, informative abstract for review and discussion with the agency, must be high on the initial list of priorities. The summary should highlight what “you think you know” about the technology, applicable regulations and also indicate the methods that will be employed to confirm, capability, efficacy, or safety as the case may be. The initial discussions with the agency should also seek regulatory guidance or insights. Likewise the researchers must consider that they may be the foremost experts about the methods or techniques and further that FDA or other involved agencies may not be aware or familiar with the novel methods being represented. The abstract should be comprehensive and a prelude to the content of the Masterfile that will ultimately be presented to the agency. It is extremely important to engage with the regulatory agencies early on in the process and also to keep them informed on progress with the development of the Masterfile. This presentation will provide insights and knowledge gained from preparing and presenting novel and nonthermal filing documents to the U.S. Food and Drug Administration.

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Carole Tonello, Ph.D.

Commercialization of High Pressure Processed Juices and Beverages

Biography: Dr Carole Tonello-Samson is active industrial researcher with emphasis in High Pressure Processing (HPP) for food. She has a PhD in food science on the effects of HPP on destruction of microorganisms. Since 2003, she works as Applications & Process Development Director at Hiperbaric (www.hiperbaric.com), a Spanish company designing and manufacturing HPP industrial equipment for food. Carole is author or co-author of about twenty scientific articles and six book chapters on High Pressure Processing food applications and equipment. She has been Chair of the Nonthermal Processing Division (NPD) of the Institute of Food Technology in 2012-2013.

Abstract: The HPP beverage category includes today fruit or vegetable juices, blends of fruit and or vegetal juices, smoothies, nut milks, cold brew teas and coffees, chocolate drinks and cold soups with shelf-lives comprised between 3 weeks and 3 months or longer, under chill conditions. HPP brings major advantages to natural/organic food improving safety and shelf life, without adding chemicals preservatives, maintaining sensorial and nutritional properties. Bevnet, the media company, a recognized authority on the beverage industry in USA, has acknowledged the quality of HPP beverages giving every year, since 2012, several awards in different prize categories to HPP products launched by companies like Evolution Fresh, Suja, Blue Print, Bolthouse, Harmeless Harvest, WTRMLN, Tio Gazpacho, Temple Turmeric, Daily Greens and Malk, among others. Over than one hundred HPP juices and beverage brands are being commercialized all over the world in 2017. More than 50 companies own HPP equipment exclusively for juice and beverage processing. It represents more than 80 machines in total that is about 20 % of global HPP equipment. Many other companies use HPP toll processors or co-packers to process under pressure their juices and beverages. The HPP products are placed in the segment of super premium products, which is showing a double-digit growth in sales during the last years. Visiongain, a market intelligence company, indicates in its 2015 report that HPP juices and beverages should achieve an average growth rate of 20% in the next ten years. Sales should increase from 2.72 US$ billion in 2015 to 18.51 US$ billion in 2025.

http://www.hiperbaric.com/

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C. Patrick Dunne, Ph.D.

Successes and Lessons Learned in Adoption of Nonthermal Technologies

Biography: Dr. C. Patrick Dunne has a Ph.D. in Biochemistry from Brandeis University and a B.A. in Chemistry from the University of California at Riverside. Before coming to the U.S. Army Research Center in Natick, MA in 1979, Dr. Dunne was on the faculty at the University of Detroit and California State University at Long Beach; he also was a postdoctoral associate in biochemistry at Michigan State University Dr. Dunne retired as the Senior Advisor in Advanced Processing and Nutritional Biochemistry for the DoD Combat Feeding Project of the U.S. Army Natick Soldier Center of the Soldier and Biological Chemical Command in Sept. 2012. Since 1991 he was the Project

Officer of the Cold Preservation Project at Natick and has taken a lead role in Dual Use Science and Technology projects in advanced food processing technologies – pulsed electric field, high pressure and microwave processing. His research efforts in food biochemistry and nutritional biochemistry supported the development of improved rations for the military. Dr. Dunne was a founding member of the new Nonthermal Processing Division of the Institute of Food Technologists (IFT); he was elected the first Chair of that Division in 1999. He was the IFT Solberg Award winner in 2005 for fostering collaborations among academia, industry and government researchers. He was named an IFT Fellow in 2009 and was one of the team of five who were given the IFT 2010 Research and Development Award for the microwave sterilization process. In 2014 Dr. Dunne was named the recipient of the IFT’s highest award, the Nicholas Appert Award; he was also awarded the Institute of Food Safety and Health Food Safety Award in 2011 and a lifetime award in 2012. Dr. Dunne maintains an active interest in science education; he was an elected member of the Framingham, MA School Committee for twelve years. Abstract: This presentation will center on a comparison of the development and applications in the commercial section of high pressure processing (HPP) and pulsed electric field (PEF) processes based on 25 years’ experience in helping to foster these and other novel food processing technologies. Some guidelines for key steps in the development and implementation to move forward from the lab bench to pilot plant and commercial scale production will be offered. Criteria will be presented that cover microbiological, chemical, regulatory, engineering and sensory/consumer issues that all must be covered to establish the viability of a new technology. The need to really understand the elements of the process and the critical pathways will be stressed by comparing and contrasting the progress of HPP and PEF technologies in penetrating the marketplace.

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Joseph Baaklini

Microbial Removal with Membrane Filtration Joseph Baaklini Senior Manager, Food & Beverage Pall Corporation Port Washington, USA

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WORKSHOP SESSION 8

Student Presentations and Judging

Session Chairs: Carole Tonello, Ph.D., Kathiravan

Krishnamurthy, Ph.D.

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Student Presentations

Abstracts of the following presentations are given under “Student Competition Abstracts”

High Pressure Processing for Decontamination of Orange Juice from Natural Flora and

Salmonella serovars

Abimbola Allison, Graduate student, Tennessee State University, USA

Photoirradiated Caffeic Acid as an Antimicrobial Treatment for Water and Fresh Produce

Andrea Gilbert, Graduate student, University of Maryland, USA

Application of High Pressure Processing on Fresh and Frozen Strawberries and Blueberries to

Inactivate Murine Norovirus and Bacteriophage MS2

Catherine Rolfe, Graduate student, Illinois Institute of Technology, USA

High Pressure Pasteurization at Controlled Temperature against Salmonella Serovars in Apple

Cider

Eleonora Troyanovskaya, Graduate student, Tennessee State University, USA

Effect of Pulsed Electric Field Processing Parameters on Carotenoid Bioaccessibility of Tomato

Juice

Mariona Vendrell-Pacheco, Graduate student, University of Lleida, Spain

Inactivation of Salmonella spp. and Enterococcus faecium on Strawberries and Blueberries by

High Pressure Processing

Zhe Li, Graduate student, Illinois Institute of Technology, USA

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WORKSHOP SESSION 9

Future Prospects of Nonthermal Technologies

Session Chairs: Howard Zhang, Ph.D., Larry Keener, CFS, PCQI

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Howard Zhang, Ph.D.

Future Prospects of Nonthermal Technologies Biography: Dr. Howard Zhang is the Center Director for the United States Department of Agriculture - Beltsville Agricultural Research Center in Beltsville, Maryland. Dr. Zhang received his Ph.D. from Washington State University in 1992. He served as an Assistant (1994), Associate (1999) and Full (2003) Professor at The Ohio State University prior to joining the United States Department of Agriculture in 2004. He is a pioneer of pulsed electric field technology and ultrasonic sealing. He authored or co-authored over 100 journal publications, 40 invited presentations, six U.S. patents, and 150 presentations. Dr. Zhang received numerous awards including the Institute of Food Technologist’s “Samuel Cate Prescott Award” and the Research and Development Associate’s “Isker Award”. Dr. Zhang is the past-Chair of

IFT’s Nonthermal Processing Division and past-President of the Chinese American Food Society.

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STUDENT COMPETITION

ABSTRACTS


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Abimbola Allison

High Pressing Processing for Decontamination of Orange Juice from Natural Flora and Salmonella serovars Other co-authors: Eleonora Troyanovskaya; Shahid Chowdhury; Aliyar Fouladkhah Public Health Microbiology, Tennessee State University, USA Abstract: Despite advancements in public health interventions for over a century after identification of Salmonella serovars, non-typhoidal Salmonella are currently leading etiological agent for foodborne hospitalizations and deaths in the United States. With recent improvements in commercial feasibility of high pressure processing units, the technology is gaining rapid acceptability across various sectors of manufacturing, thus requiring extensive validation studies for effective adoption. Various times and intensity levels of elevated hydrostatic pressure (Pressure BioScience Inc) were investigated in two separate experiments for decontamination of background microflora and inoculated Salmonella in orange juice. Experiments were conducted in two biologically independent repetitions, as blocking factors of a randomized complete block design, containing three repetitions per time/treatment within each block. For Salmonella-inoculated experiment, a five -strain habituated mixture of pathogen were prepared at target level of 7.5 log CFU/ml. Results were analysed by GLM procedure of SAS using Tukey- and Dunnett-adjusted ANOVA. The Kmax and D-values were calculated using best-fitted (maximum R2) model obtained by the GInaFit software. At 380 MPa, for treatments of 1 to 10 minutes, D-value of 1.35, 4-D reduction of 3.4, and inactivation Kmax of 3.34 were observed for Salmonella serovars. D-values were 5.90 and 14.68 for treatments of 241 and 103 MPa, respectively. Up to 1.01 and >7.22 log CFU/mL reductions (P<0.05) of habituated Salmonella serovars at planktonic stages were achieved using application of pressure at 380 MPa for 1 and 10 minutes, respectively. Similarly, background microflora counts were reduced (P<0.05) by 1.68 to 5.29 log CFU/mL after treatment at 380 MPa for 1 and 10 minutes, respectively. Results of this study could be incorporated as a part of risk-based management systems and risk assessment analyses for mitigation of public health burden of Salmonella serovars.

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Andrea Gilbert

Photo Irradiated Caffeic Acid as an Antimicrobial Treatment for Water and Fresh Produce Other co-authors: Rohan Tikekar Ph.D., University of Maryland, USA Abstract: Ensuring the safety of fresh produce is a major challenge in the food industry. To achieve this, produce is typically washed with sanitizer solutions such as chlorine and organic acids, albeit, with limited efficacy. Therefore, there is need for limiting the load of pathogenic bacteria prior to harvest. We are investigating a new antimicrobial treatment based on a food-grade compound, caffeic acid (CA), used in conjunction with 400 nm visible light. The antimicrobial efficacy of photo irradiated CA was evaluated against Escherichia coli O157:H7 and Listeria innocua using a 28 bulb LED array that emitted 400 nm light. Experiments were performed in solution (5 log CFU/mL) as well as on spinach leaves (4 log CFU/mL). Experiments were also performed in presence of DMSO (Dimethyl sulfoxide), a known reactive oxygen species (ROS) quencher and phosphate buffer saline (PBS, pH 6.7). Additional experiments are underway to determine the mechanism of the antimicrobial effect on both gram positive and gram negative bacteria. A 2 log CFU/mL reduction in E. coli was achieved after 2 h of treatment with 5mM CA in the absence of blue light, while greater than 4 log CFU/mL reduction was observed for the combined treatment. However, in L. innocua only 1 log CFU/mL reduction was seen in the combined treatment after 2 h. A 3 log CFU/mL reduction in E. coli was observed in whole leaf spinach after 60 minute of exposure to CA. Interestingly, blue light did not accelerate the rate of inactivation on spinach. The addition of DMSO did not decrease the efficacy of the combined treatment, however, the antimicrobial effect was attenuated in presence of PBS. The combined treatment as tested was more effective on gram negative bacteria. Experiments are underway to determine the mechanism of the antimicrobial effect on both gram positive and gram negative bacteria. Ongoing experiments with daikon radish sprouts will test the treatment’s efficacy in a pre-harvest setting. With optimization, caffeic acid with blue light can be a highly effective antimicrobial treatment for fresh produce in both pre-harvest and post-harvest applications.

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Catherine Rolfe

Application of high pressure processing on fresh and frozen strawberries and blueberries to inactivate murine norovirus and bacteriophage MS2 Other co-authors: Mu Ye, Yingyi Zhang and Alvin Lee, Institute for Food Safety and Health, Illinois Institute of Technology, USA Abstract: Multiple outbreaks associated with foodborne viruses occurred in recent years due to the consumption of contaminated berry products. High pressure processing (HPP) has been recognized as a nonthermal processing technology capable of minimizing the risk of viral contaminations while retaining the organoleptic quality. The focus of this study was to evaluate the effectiveness of HPP on inactivation of murine norovirus (MNV-1) and bacteriophage MS2 on strawberries and blueberries. Fresh strawberries and blueberries (25 g) were spot-inoculated with MNV-1 or MS2 at approximately 5 and 7 log PFU/sample, respectively. Fresh and frozen berries were vacuum-sealed, packaged and HPP treated at 250, 300, 350, 400 and 600 MPa for 3 minutes with an initial temperature at 4ºC. After treatment, viruses were extracted and recovered from the samples and quantified by viral plaque assay. Fresh strawberries and blueberries were inoculated with MNV-1 at 4.7 ± 0.6 and 4.4 ± 0.5 log PFU/sample, respectively. Higher viral inactivation in strawberries was observed as pressure levels increased. At 400 MPa, greater than 4 log reductions were achieved in fresh and frozen strawberries. The inactivation of MNV-1 was significantly lower in fresh and frozen blueberries, with 1.9 ± 0.5 and 2.2 ± 1.2 log reductions at 600 MPa, respectively. MS2 showed high resistance towards HPP at 4°C, with less than 1 log reduction observed at 600 MPa. Effective inactivation of MNV-1 is achievable with HPP treatment for strawberries and blueberries. These results suggest HPP is a promising technology to improve microbial safety while conserving sensorial characteristics of berries.

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Eleonora Troyanovskaya

High Pressure Pasteurization at Controlled Temperature against Salmonella Serovars in Apple Cider Other co-authors: Abimbola Allison, Shahid Chowdhury, Aliyar Fouladkhah, Public Health Microbiology Laboratory, Tennessee State University, USA Abstract: Non-typhoidal Salmonella serovars are currently leading etiological agent for foodborne hospitalizations and deaths in the United States. With recent advancements in design and optimization of high pressure processing units, the technology is gaining rapid adoption across various sectors of food manufacturing, thus requiring extensive microbiological hurdle validation studies for efficacious and feasible utilization of the technology. Current study discusses microbiological challenge studies for inactivation of the pathogen exposed to various times and intensity levels of elevated hydrostatic pressure (Pressure BioScience Inc). Experiments’ temperature was maintained precisely at 25ºC by circulating water bath and stainless steel jacket surrounding the chamber and monitored by k-type thermocouples. Studies were conducted in two biologically independent repetitions, as blocking factors of a randomized complete block design, containing three repetitions per time/treatment within each block, using 5-strain mixture of Salmonella serovars, habituated individually for 72 hours in fresh-press sterilized apple cider prior to experiment. Results were analyzed using GLM procedure of SAS at type one error level of 5% using Tukey- and Dunnett -adjusted ANOVA. The Kmax and D - values were calculated using best-fitted (maximum R2, ɑ=0.05) model obtained by GInaFit software. Under condition of experiments, at 380 MPa, for treatments of 30 seconds to 8 minutes, D-value of 1.19 and inactivation Kmax value of 2.87 were observed. D-values were 2.21 and 6.84 for treatments of 310 MPa and 241 MPa, respectively. Up to 0.7 and 6.2 log CFU/mL reductions (P<0.05) of habituated Salmonella serovars at planktonic stages were achieved using application of pressure at 380 MPa for 30 seconds and 8 minutes, respectively. Results of this study could be incorporated as a part of predictive public health microbiological modeling and risk assessment analyses for prevention of Salmonellosis episodes.

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Mariona Vendrell-Pacheco

Effect of Pulsed Electric Field Processing Parameters on Carotenoid Bioaccessibility of Tomato Juice Other co-authors: Olga Martín-Belloso; Robert Soliva-Fortuny; Pedro Elez-Martínez - Department of Food Technology, University of Lleida, Spain Abstract: Pulsed electric fields (PEF) have been studied as a non-thermal technology able to provide safe products with fresh-like sensorial and nutritional characteristics. Numerous studies are available about the effect of PEF on the bioactive content in plant -based juices, including carotenoid compounds. However, studies about the impact of PEF on the bioaccessibility of carotenoids are still very limited. The bioaccessibility of carotenoids is highly affected by the food matrix properties, such us particle size. Therefore, the objective of this work was to evaluate the effect of PEF parameters (pulse frequency and width) on carotenoids bioaccessibility and particle size of tomato juice. Tomato juice was treated by PEF with different pulse frequencies (100 - 250 Hz) and pulse widths (2 - 6 μs). Afterwards, tomato juices were digested using an in vitro procedure. Particle size of untreated and PEF-treated juices was measured prior to, and after juice digestion, using a laser light scattering instrument. A spectrophotometric methodology was performed to determine the concentration of total carotenoids and lycopene of undigested and digested juices. The bioaccessibility values were obtained comparing the fraction of carotenoids present within the digested juice to that of the undigested juice. Most of PEF treatments maintained or increased carotenoid bioaccessibility values (p < 0.05). Maximum increases of total carotenoid and lycopene bioaccessibilities (25 %) related to untreated juices were observed at 100 Hz and 4 μs. Pulse frequency and width processing parameters did not show a clear trend regarding carotenoid bioaccessibility. All treatment conditions diminished the particle size of tomato juice (16 – 88 %). Particle size reduction increased with the decrease of pulse frequency and pulse width. Matrix disruption caused by PEF processing may had improved the release of carotenoids from cells favoring its bioaccessibility. Moreover, juice particle size increased throughout digestion. Greater increment was observed after the digestion of untreated juices (51 %) comparing to those PEF-treated (2 – 28 %). Hence, the influence of PEF on tomato juice matrix plays an important role on carotenoid bioaccessibility. In conclusion, this research has demonstrated that PEF technology may be used to enhance the carotenoid bioaccessibility of tomato juice.

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Zhe Li

Inactivation of Salmonella spp. and Enterococcus faecium on strawberries and blueberries by high pressure processing Other co-authors: Mu Ye, Catherine Rolfe, and Alvin Lee, Institute for Food Safety and Health, Illinois Institute of Technology, USA Abstract: Berries are a valued fruit for their application as an ingredient in multiple food products, both fresh and frozen. Recent outbreaks have raised concerns regarding the safety of these fruits, specifically when consumed fresh. High pressure processing (HPP) effectively inactivates bacterial contaminants with minimal sensorial changes, proving to be an applicable technology for use with fruits such as berries. The objective of this study was to identify the efficacy of HPP to inactivate Salmonella spp. and Enterococcus faecium (commonly used surrogate for Salmonella) in strawberries and blueberries. Fresh strawberries and blueberries were spot-inoculated with approximately 6 log CFU/g of Salmonella or E. faecium. Berries were vacuum-sealed in high barrier pouches, packaged (fresh or frozen) and treated at varying pressure levels (250, 300, 350, 400 and 600 MPa) for 3 minutes at an initial temperature of 4°C. Visual analyses were conducted pre- and post- HPP for sensory assessment. Enumeration was performed using non-selective tryptic soy agar with 0.6% yeast extract (TSAYE), followed by a xylose lysine desoxycholate (XLD) overlay for Salmonella and m-Enterococcus agar overlay for E. faecium. HPP inactivation of Salmonella in strawberries demonstrated gradual inactivation as pressure levels increased, with 5.8 ± 0.6 and 4.9 ± 0.9 log CFU/g reduction at 600 MPa for fresh and frozen, respectively. Salmonella inactivation in fresh and frozen blueberries demonstrated an increase in inactivation at 600 MPa, fresh blueberries had a log reduction of 4.3 ± 1.1 log CFU/g compared to frozen with 2.5 ± 0.2 log CFU/g. Surrogate microorganism, E. faecium, demonstrated resistance to HPP inactivation, with less than 1 log CFU/g reduction at 600 MPa. These results suggest application of HPP on fresh and frozen berries is an effective method for the inactivation of Salmonella, however, E. faecium may not be an appropriate surrogate for Salmonella to assess HPP efficiency.

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POSTER PRESENTATION

ABSTRACTS

Abstracts of the student presentations are given under “Student Competition Abstracts”


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Effect of High Hydrostatic Pressure on Listeria innocua Inactivation and Carotenoid Content in Minas Frescal Cheese Incorporated with Carrot Fabiola Gouveia1,2, Ronoel Godoy1, Eduardo Walter1, Elisa Ferreira2, Julia Tiburski2, Regina Nogueira1, Amauri Rosenthal1

1 Embrapa Food Technology, Rio de Janeiro, Brazil; 2 Federal Rural University of Rio de Janeiro, Brazil Abstract: Consumer demand for healthier products has led to the search of alternative methods of preservation, such as the addition of natural antimicrobials and non-thermal processing. The objective of this study was to evaluate the effect of carrot incorporation and high hydrostatic pressure treatment on the inactivation and growth inhibition of Listeria innocua and on the carotenoid content in Minas Frescal Cheese, a typical Brazilian fresh cheese. The experiment followed a factorial design 22 with the factors: pressure (0 and 500 MPa) and carrot concentration (0 and 6%) with 3 repetitions of the central point. Total carotenoids, lutein, α-carotene and β-carotene were extracted and quantified by high-performance liquid chromatography, and Listeria innocua population counted over after processing and along 22 storage days. High pressure processing at 500 MPa for 10 minutes reduced Listeria innocua count in about 7 log CFU / mL up to undetectable levels. The single incorporation (without pressurizing) of the carrot (6%), or the combination of 3% carrot with pressurization at 250 MPa did not affect the microbial inactivation and growth inhibition. Carrot incorporation significantly increased the total carotenoid content from 201.5 μg / 100g in the control to 1804 μg / 100g in the cheese incorporated with 6% of carrot and pressurized at 500 MPa. However, high pressure processing had no significant effect on carotenoids content. The carrot incorporation combined with high pressure processing can provide a differential safety product associated with health benefit.

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The Influence of High Hydrostatic Pressure in Beer Wort Saccharification Lígia Santos1,2,3, Ronoel Godoy1, Carlos Piler1, Elisa Ferreira2, Fabiano Oliveira3, Amauri Rosenthal1

1 Embrapa Food Technology, Rio de Janeiro, Brazil, 2 Federal Rural University of Rio de Janeiro, Brazil, 3 CEFET Federal Center of Education, Valença, Brazil Abstract: Beer is the most consumed beverage in the world. In its production water and malt are mixed and heated in the mashing step, which aims to promote gelatinization and starch hydrolyzation by malt enzymes. High hydrostatic pressure (HHP) may possible enhance both gelatinization and hydrolysis without heating. The aim of this study was to evaluate the use of HHP on starch hydrolysis and sugar profile. Worts were treated with HHP in 300, 400 or 500 MPa for 5, 10 and 15 minutes, and the control was treated by conventional heating (52°C / 20 min then 72 °C / 25 min and 78 °C / 5 min). Sugar profile was then assessed by HPLC, soluble solids content by density and starch gelatinization by microscopy. As a result, it was verified a decrease in starch concentration and a progressive swelling of the granules, especially at 500 MPa. Maltose, maltotriose and fructose contents in the pressurized worts (500 MPa / 5 – 15 min) were similar to the control, fructose and glucose exhibited an increase in pressurized most and sucrose and soluble solids contents were lower compared to the control. Generally, there was a trend in the increase of soluble solids, maltose, maltotriose and glucose content as the pressure was raised which influenced all sugar contents, except of sucrose. Pressurization time had a small effect on sugar content. The variations observed in maltose, maltotriose and soluble solids contents were adjusted to mathematical models of fourth grade that exhibited a strong influence of pressure without dependence of the time. Additionally, the principal component analysis explained the variance based on three main clusters: heated wort, 500 MPa / 10 or 15 min treated wort and the remaining pressurized samples. The results showed that high hydrostatic pressure was able to promote desirable changes on mashing, especially at 500 MPa. It suggests that it is possible to produce wort by HHP thus providing increased throughout and sustainability, since HHP takes less time (5 min against 80 min of usual heating process) and less energy consumption.

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Engineered Osmosis: New approach for sensitive liquid foods concentration

Fabrice Gascons Viladomat; Alizé Leblanc; Thomas Maugin Glenn Pickett - EDERNA S.A.S., France Abstract: Concentration of liquids reduces transport and storage costs and ensures greater stability of the product. The liquid concentrate and enhancer market is also expected to see a huge expansion in the next five years. However, avoiding product degradation during the concentration stage is difficult using current thermal processes. An ecological process developed by EDERNA ensures exceptionally high levels of retention flavor, aroma, color and molecular activity (antioxidants, vitamins...) while offering a low environmental footprint. Thermosensitive molecules are substantially protected from degradation by the absence of heat in the process. Not using vacuum means that aromatic volatile substances are retained. Depending upon the fluid to be processed, concentration levels of up to 65% suspended solids are achievable. Concentration by the evapEOs® process harnesses the principle of Engineered Osmosis which is a unique combination of Reverse and Forward Osmosis. Forward Osmosis uses a highly selective semi-permeable membrane that allows water to transfer from the fluid to be concentrated to a patented draw solution. The product is concentrated under mild conditions of temperature and pressure without direct contact with the draw solution. The evapEOs process can retain up to 99% of the bioactive ingredients. Total antioxidant retention of 90-99% ; Vitamin C of 97% ; phenolic activity of 97%. Sensory profile is also fully preserved contrary to evaporation. A huge reduction in energy costs (30-95%) is possible compared with thermal technologies. An evapEOs system consumes barely 150 kWh/per ton of water extracted. Consumption by thermal evaporation systems is 200 to 1,000 kWh/ton. Drying processes can also benefit. Using evapEOs upstream of spray drying (consumes up to 2,000 kWh/ton) and lyophilization (up to 5,000 kWh/ton) provides massive energy and cost savings and dramatically increases throughput of existing dryers. Juices, extracts, dairy products and high quality, innovative products have been successfully produced using evapEOs.

104

Efficacy of Various Pulsed Light Systems for the Inactivation of Salmonella Enteritidis PT30 on Almond Kernel Surface

Maite Harguindeguy1, Kathiravan Krishnamurthy1, Nathan Anderson2

1Institute for Food Safety and Health, Illinois Institute of Technology, USA 2Food and Drug Administration, USA Abstract: Almond surfaces can be contaminated with pathogens such as Salmonella. Traditional thermal processing technologies used for inactivation of Salmonella on almonds can adversely impact the quality. Therefore, there is a need to investigate the efficacy of alternative technologies for inactivation of Salmonella on almonds while preserving the quality. Pulsed light processing can be a potential solution. Therefore, this study evaluated the efficacy of three pulsed light systems (operating at 1.8, 3, or 100 Hz) under various electrical power input (1000, 1250 and 1500 W) and treatment times for inactivation of Salmonella Enteritidis PT30 on almond surfaces. More than 4-log reduction was achieved at different treatment conditions for each of the equipment. For instance, a 160 s treatment at 1500 W (100 Hz system) resulted in a 4.3 log CFU/almond reduction. Whereas, similar reductions were achieved in a shorter time with the lower frequency systems (1.8 or 3 Hz). Reductions of 4.6 and 5.9 log CFU/almond were achieved after 80 and 100 s treatment, respectively with the 1.8 Hz system (1250 W). Similarly, a 100 s treatment with the 3 Hz system (1000 W) resulted in a reduction of 4.7 log CFU/almond. Statistical analysis showed that the effect of equipment, treatment time, and electrical power input were significant (p<0.05). The D-values of 1.8, 3, and 100 Hz systems were 14, 30 and 42 s, respectively at 1500 W. In general, lower frequencies resulted in increased inactivation. This can be attributed to the higher instantaneous power at lower frequencies. Similar trends were observed at other electrical input powers. The D-values of pulsed light treatment are lower than the conventional dry heat treatment. These results indicate that pulsed light can be used effectively decontaminate almond surfaces within a relatively short time.

105

Efficacy of Three Pulsed Light Systems for Effective In-package Decontamination of Salmonella Montevideo on Black Pepper

Xinran Xu1, Kathiravan Krishnamurthy1, Nathan Anderson2

1Institute for Food Safety and Health, Illinois Institute of Technology, USA 2Food and Drug Administration, USA Abstract: This study evaluated the efficacy of three pulsed light systems (1.8, 3, 100 Hz) for inactivation of Salmonella Montevideo on the surface of black pepper. The impact of frequency, treatment time and distance from the lamp on inactivation rate was studied. A reduction of 4.21 1og10 CFU/g was achieved with a 35 s treatment at 16.6 cm from lamp at 1.8 Hz. Similarly, reductions of 4.72 CFU/g and 4.70 CFU/g were obtained at a distance of 14.1 cm after a 35 s treatment at 3 Hz and 100 Hz, respectively. Temperature measurement of packed and unpacked black pepper indicated that packaging material absorbed a small amount of energy. Measurement of the surface and internal temperatures (1 mm below the surface) suggested that temperature below the surface increased far less than surface temperature. For instance, the temperature on the surface of the black pepper can go up to 200°C as measured by the infrared camera within 30 to 40 s treatment. However, the temperature at 1 mm below the surface was up to 100 °C depending upon the distance from the lamp. The color of the black pepper did not change after pulsed light treatment (p>0.05). These results suggest that pulsed light can potentially be used to inactivate pathogens on black pepper surface without adversely affecting its quality.

106

More Sustainable Food Design with Insects, Agri-Food Waste Streams and High-Moisture Extrusion

Sergiy Smetana; Kemal Aganovic; Volker Heinz German Institute of Food Technologies (DIL e.V.), Germany Abstract: A rapid increase of world population and a lack of traditional protein sources create preconditions for the search of alternatives and development of new acceptable food products. Insects currently are perceived as an alternative source of proteins. However, their level of impact as well as costs of production and processing is not competitive with the vegetable proteins (e.g. soya). We argue that the application of insect biomass grown on selected agri-food waste streams (DDGS, mill bran) in combination with twin screw high-moisture extrusion for the processing can provide more sustainable meat substitutes with similar to meat texture. Application of underutilized agri-food waste streams lowers the environmental impact and costs of insect biomass production. Application of mixture of protein concentrates (insect with concentration of 15-50% dry matter and soy) and water resulted in fibrous meat analogs with biting texture and protein composition similar to meat. The best result (texture and biting properties) was highlighted for the mixture of protein concentrates (40% insects and 60% soy dry matter). Scanning electron microscopy indicated further improvement of texture for the samples with 5-10% of soy fiber. Extrusion of fresh insects (larvae of Tenebrio molitor and Alphitobius diaperinus) in combination with soya protein concentrate and water eliminated the microbiological activity of insect biomass, further reduced the cost and environmental impact of meat substitutes production.

107

Pulsed Light Inactivation of Murine Norovirus, Escherichia coli, Listeria monocytogenes and Salmonella on Strawberries

Mu Ye; Dandan Feng; Catherine Rolfe; Alvin Lee Institute for Food Safety and Health, Illinois Institute of Technology, USA Abstract: Foodborne pathogens such as human norovirus, Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 have been frequently associated with outbreaks of fresh produce. Pulsed light (PL) is an emerging nonthermal technology for rapid decontamination of food, food contact surfaces, equipment and food packaging materials. The objective of this study was to investigate the inactivation of murine norovirus (MNV-1), Escherichia coli, Listeria monocytogenes and Salmonella on strawberries using PL. Fresh strawberries (25 g) were spot-inoculated with MNV-1 or cocktails of E. coli, L. monocytogenes and Salmonella on the surface. Samples were treated with PL using Xenon Steripulse XL-3000TM system at a rate of 1.8, 3 and 100 Hz for 30, 60, 90 and 120 s at a distance of 10.2, 12.8 and 15.3 cm from the sample surface to the UV strobe. After treatment, MNV-1 was extracted and recovered from the samples and quantified by viral plaque assay. Treated samples inoculated with E. coli. L. monocytogenes and Salmonella were serially diluted by buffered peptone water, plated onto tryptic soy agar with 0.6% yeast extract (TSAYE) and overlaid with violet red bile agar, modified oxford agar and xylose lysine desoxycholate, respectively. PL treatment was effective inactivating MNV-1 on strawberries. For different PL time exposure ranging from 30 to 120 s, various degrees of inactivation from approximately 1 to 3 log PFU/sample were observed. PL exposure time was proportional to MNV-1 inactivation. A treatment of 90 s under 3 Hz at distance of 15.3 cm reduced E. coli by 3.0 ± 0.6 log CFU/g on strawberry samples. Overall, no significant difference in the inactivation was observed at measured distances from the UV strobe to the sample surface. The present study demonstrated that PL treatment was an effective intervention method to inactivate microorganisms on strawberries. However, processing conditions need to be optimized to minimize impact on the quality of berries.

108

Phenolic Compounds Recovery from Alicante Bouschet Grape Pomace by High Hydrostatic Pressure Aline Teles; William Leal; Amauri Rosenthal; Leda Gottschalk; Renata Tonon Institute of Chemistry, Rio de Janeiro, Brazil, Embrapa Agroindústria de Alimentos, Brazil Abstract: Grape pomace is the main residue of the winemaking industry, being produced in large amounts. Its high content of phenolic compounds has aroused great interest in the possibility of adding value to this material due to its antioxidant potential. These compounds are strongly conjugated to the matrix cell wall, making it difficult to extract them by conventional methodologies and thus requiring the use of technologies that are able to increase their release. In this sense, the objective of this work was to use the high hydrostatic pressure technology and to investigate the effect of different pressure conditions (160-440 MPa) and processing time (3-17 minutes) on the extraction of phenolic compounds and antioxidant capacity of grape pomace. The extraction was carried out using Alicante Bouschet grape pomace from the production of red wine, in a 50% hydroethanolic solution with a solid: liquid ratio of 1:10. Total phenolic compounds were determined by the Folin-ciocalteau methodology and the antioxidant capacity was evaluated by the ABTS+ method. Total phenolic content and antioxidant capacity were affected by both pressure and process time. The increase of these variables led to an increase of the responses up to a maximum point, after which the responses started to decrease. The best process conditions for phenolic compounds recovery were intermediate pressures and times (250 to 330 MPa and 7.5 to 12.5 minutes, respectively), with a variation from 3147.6 to 4551.2 mg GAE/100 g. Regarding antioxidant capacity, the best results were found with lower pressures (160 to 200 MPa) and also at intermediate process times (7.5 to 12.5 minutes), with results varying from 207.3 to 351.2 μmol TE/g.

109

Evaluation of Advance Oxidation System in Controlling Healthcare-Associated Infections on Various Surfaces Rick Falkenberg, CFS Scientific Air Solution, USA Abstract: Antimicrobial resistant pathogens pose an ongoing and increasing challenge to hospitals because they cause healthcare-associated infections (HAIs) during clinical treatment of patients. In addition, these pathogens pose a difficult challenge in the prevention of its cross-transmission and contamination. Clostridium difficile, Methicillin Resistant Staphylococcus aureus (mRSA) and Pseudomonas aeruginosa have become important problems in the medical field in the past decade because of their resistance to commonly used disinfectants. The objective of this study was to evaluate the effectiveness of ROS (including Ozone and gaseous Hydrogen Peroxide) exposure for reducing bacterial populations of Clostridium difficile, Methicillin Resistant Staphylococcus aureus (mRSA) and Pseudomonas aeruginosa on three common contact surfaces; stainless steel, plastic (PVC) and linoleum (floor tile).

110

Influence of Pulsed Electric Fields (PEF) Pre-treatment on the Drying Process of Onions Robin Ostermeier; Philip Giersemeh; Claudia Siemer; Stefan Toepfl Elea Vertriebs- und Vermarktungsgesellschaft mbH, Germany Abstract: Dehydrated onions offer a wide range of possible applications in the food industry, especially as flavour additives for convenience food products, such as sauces, soups and dressings. When compared to fresh onions the use of dehydrated product has various advantages in terms of transportation, storage and handling. Due to the high demand for dried products, the enhancement of the drying process is of particular interest to the food industry in respect to potential time and energy savings as well as the preservation of product quality. Previous studies have documented the cell disruption of different food materials initiated by the pre-treatment with Pulsed Electric Fields (PEF), resulting in higher moisture release during the drying process. The aim of this study was to investigate the influence of the PEF treatment parameters on the cell disruption and on the convective drying process of fresh onions, and to subsequently ascertain the optimal treatment settings using a combination of economical, technological and quality improvements as the basis. The treatment parameters and its influence on the cell disintegration were investigated in the first part of this work by measuring the conductivity changes of untreated and PEF treated samples. It was established, that the cell disruption shows the highest increase up to a specific energy input of about 2 kJ/kg at the highest electrical field strength tested (1.07 kV/cm). The subsequent drying trials were performed specifically at the pre-determined PEF setting values between 1 and 16 kJ/kg. Compared to the untreated samples, PEF treated onions showed an increase in moisture diffusion with rising cell disruption during drying at constant temperature and air velocity. A threshold value for the energy input within the tested range (electrical field strength: 1.07 kV/cm, specific energy: 1-16 kJ/kg) was estimated, leading to worthwhile benefits in drying enhancement and in consideration of economic and qualitative aspects.

111

Retention of the Functional Compounds of Mango Puree (Mangifera indica L.) by High Hydrostatic Pressure and Moderate Temperature Mariana Camiro-Cabrera; Zamantha Escobedo-Avellaneda; Blanca Salinas-Roca; Olga Martín-Belloso; Jorge Welti-Chanes Centro de Biotecnología FEMSA, Tecnologico de Monterrey, México Abstract: The level of retention of total phenolic (TP), L-ascorbic acid (AA), and antioxidant activity (AOA) of mango puree by High hydrostatic pressure (HHP) technology combined with moderate temperatures was evaluated. Purees were treated at 400–550 MPa/34 and 59 °C during 0-16 min. Untreated puree showed a TP content of 26.6 mg gallic acid/100 g, 21.1 mg AA/100 g, and AOA of 885 μmol trolox equivalents/100 g. HHP treatments increased the phenolic concentrations up to 34% (550 MPa/59°C/2 and 4 min) compared with the initial content, probably due to improvement of their extraction. AA content was decreased significantly (10– 45%) in all samples treated at 59 °C, while at 34 °C, they were diminished only after 8 and 16 min (13–26%). At 34 °C and lower times, AA concentration increased in average 18%. The AOA was also increased (up to 39%) at some processing conditions. A linear correlation between the TP and AOA was observed. HHP at 550 MPa combined with moderate temperature (34 °C) up to 8 min is recommended for the maximum retention of the antioxidant compounds of mango puree.

112

The Effect of High Hydrostatic Pressure and Mild Heat Treatments in Orange Peel Dietary Fiber Functionality and Hygroscopic Properties Viridiana Tejada-Ortigoza; Luis Eduardo Garcia-Amezquita; Sergio O. Serna-Saldívar; Zamnatha Escobedo-Avellaneda; Jorge Welti-Chanes Centro de Biotecnología FEMSA, Tecnologico de Monterrey, México

Abstract: Fruit by- products, such as orange peel, are non-conventional sources of dietary fiber (DF) suitable for developing food ingredients with novel applications. Orange peel was processed at 600 MPa (come up time, 2, 5, 10 and 20 min) and two temperatures (55 and 70°C). Total (TDF), soluble (SDF) and insoluble (IDF) dietary fibre, water/oil holding capacity (WHC/OHC), solubility, swelling capacity (SC), pH, tap density and hygroscopic properties were studied. Increments of 2.3 times on the SDF content were observed after HHP treatment at 55 and 70°C, compared to the untreated sample (5.59% dw). Constant values of TDF (51.2-54.0% dw) suggested a conversion of IDF to SDF. An increase on SC (6.2%) and OHC (25.4%) was observed in samples treated with CUT at 70 and 55°C, respectively. HHP (55°C/ 5 min) effects on moisture isotherms expressed as relative water sorption content change with respect to controls (RWSCaw) showed that in the 0.1 0.93 aw range HHP improved the adsorption and desorption water retention of samples. The results obtained illustrates the HHP potential to modify the functionality of orange peels with short processing times.

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TABLE OF CONTENTS - Institute for Food Safety and … TABLE OF CONTENTS International Scientific Committee 3 Local Organizing Committee at IFSH 7 ... 5 International Scientific Committee