Innovative, Novel and/or Alternative Concepts in Food Processing for Enhancing, Safety, Stability and/or Quality

食品加工中用于增强安全性、稳定性和/或质量的创新、新颖和/或替代概念

• 批准号: RGPIN-2019-05921
• 负责人: Ramaswamy, Hosahalli
• 金额: $ 3.42万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=689503
• 关键词: Innovative; Novel; Alternative; Concepts; Food

Innovative and novel concepts are continuously evolving in every area of food processing. In thermal processing, many novelties have evolved in the way containers are agitated during processing to improve the rate of heat transfer and reduce the process times to result in better product quality. Novel heating media such as MW, RF and ohmic heating have been used to promote process efficiency. Further, many non-thermal processing techniques have been introduced through the use of high pressure processing (HPP), pulsed electric field etc. The applicant has introduced innovative drying methods through a combination of osmotic drying and microwave heating to efficiently produce high value products. In order to get the best, it is essential to understand the basic principles and underlying mechanisms such that the processes can be successfully optimized for industrial applications. Food industry constantly strives to revise or adjust its manufacturing practices to the changing needs of the consumers to be able to stay competitive in the marketplace. For the past 25 years, the overall long range theme of the applicant's program of research has been to effectively use innovative and novel concepts to improve food processing to achieve better quality, extend shelf-life, enhance safety, and improve efficiency and marketability of food products. The following are the three main objectives of the proposed project:***1. Innovative Thermal Processing: In the next five years, an innovative thermal processing technique that combines steam and sound will be explored for reducing the barrier to heat transfer in both packaged and unpacked foods. These studies will create novel processing methods for both in-container and surface decontamination of pathogens in meats, fruits and vegetables. This area is largely unexplored and results will facilitate a novel method of food processing***2. Novel Drying: A continuous medium flow microwave spray system has been developed by the applicant (MWODS) for rapid drying and better product quality. This technique will be combined with a choice of solute mixtures and optimized to get even better results. Further, high nutritive value products will be prepared through MWODS impregnation to enrich both liquid and solid based components in to the solid matrix.***3.Novel non-thermal processing: HPP will be extended to hitherto unexplored areas like HP impregnation, hydration and acidification techniques which would improve process efficiency and product quality. For chickpeas and other pulses, acid and salt can be infused at higher levels to improve efficiency and count on de-salting and de-acidifying during cooking.***Applicant's research, as in previous years, is expected to train highly qualified professionals (MSc, PhDs) and advance knowledge in the effective application of novel and innovative food processing techniques for improving process efficiency, productivity of food processors and profitability for Canadian food industry.*****

在食品加工的每个领域，创新和新颖的概念都在不断发展。在热处理中，许多新颖性在处理过程中搅动的方式已经发展，以提高传热速度并减少过程时间，从而获得更好的产品质量。 MW，RF和欧姆加热等新型加热介质已用于促进过程效率。此外，通过使用高压加工（HPP），脉冲电场等，已经引入了许多非热处理技术。申请人通过渗透干燥和微波加热的结合引入了创新的干燥方法，以有效地生产高价值产物。为了获得最好的，必须了解基本原理和基本机制，以便可以成功地针对工业应用进行优化。食品行业不断努力修改或调整其制造实践，以满足消费者不断变化的需求，以便能够在市场上保持竞争力。在过去的25年中，申请人研究计划的总体远距离主题是有效地使用创新和新颖的概念来改善食品加工，以提高质量，扩大保质期，提高安全性并提高食品的效率和销售能力产品。以下是拟议项目的三个主要目标：*** 1。创新的热处理：在接下来的五年中，将探索一种结合蒸汽和声音的创新热处理技术，以减少包装和未包装食品的热传递的障碍。这些研究将为肉类，水果和蔬菜中病原体的座上和表面净化而创建新颖的加工方法。该区域在很大程度上没有探索，结果将有助于一种新颖的食物加工方法*** 2。新颖的干燥：申请人（MWOD）开发了连续的中流微波喷雾系统，以快速干燥和更好的产品质量。该技术将与选择溶质混合物的选择结合使用，并优化以获得更好的结果。此外，将通过MWODS浸渍来制备高营养价值产品，以将液体和固体成分富含到实心基质中。以及将提高过程效率和产品质量的酸化技术。对于鹰嘴豆和其他豆类，可以将酸和盐注入更高的水平，以提高效率并计算在烹饪过程中进行去盐和去染色。 MSC，Phds）和提高知识在有效地应用新颖和创新的食品加工技术方面，以提高工艺效率，食品加工者的生产率以及加拿大食品行业的盈利能力。*****