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

在食品加工的每个领域，创新和新的概念都在不断发展。在热加工中，在加工过程中搅拌容器的方式已经演变成许多新的方法，以提高热传递速度并减少加工时间，从而产生更好的产品质量。新型加热介质如微波加热、射频加热和欧姆加热等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，以高效地生产高价值的产品。为了获得最佳效果，必须了解基本原理和潜在机制，以便能够成功地为工业应用优化工艺。食品行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，以保持在市场上的竞争力。在过去的25年里，申请者研究计划的总体长期主题一直是有效地使用创新和新的概念来改进食品加工，以实现更好的质量，延长保质期，增强安全性，并提高食品的效率和适销性。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，以降低包装和非包装食品的热传递障碍。这些研究将为肉类、水果和蔬菜中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还未被探索，结果将促进一种新的食品加工方法 2.新型干燥：申请者开发了一种连续中流微波喷雾系统(MWDS)，用于快速干燥和提高产品质量。这项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，还将通过MWDS浸渍法制备高营养价值的产品，以将液体和固体成分丰富到固体基质中。 3.新的非热加工：HPP将扩展到迄今尚未探索的领域，如HP浸渍、水化和酸化技术，这将提高工艺效率和产品质量。对于鹰嘴豆和其他豆类，可以在更高的水平上注入酸和盐，以提高效率，并依赖于烹饪过程中的脱盐和脱酸。 与往年一样，申请者的研究有望培养高素质的专业人员(硕士、博士)，并增进有效应用新颖和创新的食品加工技术的知识，以提高加工效率、食品加工商的生产率和加拿大食品业的盈利能力。

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.