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

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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.