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.*****

创新和新颖的概念在食品加工的各个领域不断发展。在热加工中，在加工过程中搅拌容器的方式已经发展出许多新颖之处，以提高热传递速率并减少加工时间，从而提高产品质量。新的加热介质，如微波，射频和欧姆加热已被用于提高工艺效率。此外，通过使用高压处理（HPP）、脉冲电场等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组合引入了创新的干燥方法，以有效地生产高价值产品。为了获得最佳效果，必须了解基本原理和基本机制，以便成功地优化工艺以用于工业应用。食品工业不断努力修改或调整其生产实践，以适应消费者不断变化的需求，从而能够在市场上保持竞争力。在过去的25年里，申请人的研究计划的整体长期主题一直是有效地利用创新和新颖的概念来改善食品加工，以实现更好的质量，延长保质期，提高安全性，提高效率和食品的适销性。以下是拟议项目的三个主要目标：* 1。创新的热处理：在未来五年内，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障碍。这些研究将为肉类、水果和蔬菜中的病原体的容器内和表面去污创造新的加工方法。这一领域在很大程度上是未经探索的，其结果将促进一种新的食品加工方法 * 2。新型干燥：申请人（MWODS）开发了一种连续介质流微波喷雾系统，用于快速干燥和提高产品质量。该技术将与溶质混合物的选择相结合，并进行优化，以获得更好的结果。此外，将通过MWODS浸渍制备高营养价值产品，以在固体基质中富集液体和固体成分。3.新型非热处理：HPP将扩展到迄今尚未开发的领域，如HP浸渍，水合和酸化技术，这将提高工艺效率和产品质量。对于鹰嘴豆和其他豆类，酸和盐可以以更高的水平注入，以提高效率，并在烹饪过程中进行脱盐和脱酸。与往年一样，申请人的研究预计将培养高素质的专业人员（硕士，博士），并在有效应用新颖和创新的食品加工技术方面提高知识，以提高加工效率，食品加工商的生产力和加拿大食品工业的盈利能力。