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: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=753531
• 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.

在热加工中的每个领域中，都会搅动食物加工的每个领域高压加工（HPP），脉冲电场等。应用程序通过综合干燥和微波加热引入了创新的干燥方法，以有效地产生高价值的产品，以了解基本原理机制。食品行业不断努力修改或调整消费者的制造需求，以在过去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，以改善食品流程以实现贝蒂，扩展货架寿命，增强安全性食品。这些研究的障碍物都会在肉类，水果和蔬菜中创造出新的处理方法，以创造出新的加工方法。申请人（MWODS）开发了微波喷雾系统，可与溶质的选择相结合，并优化，以获得更好的结果固体基质中的组件3. novel非热处理：HPP将延伸到迄今未探索的区域，例如HP浸没，水合和酸化技术，可以提高鹰嘴豆的过程效率和其他脉冲。在有效的食品中，可以提高效率和去酸化，以提高效率和去酸化。