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

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，为了提高传热率和减少加工时间以提高产品质量，在加工过程中，容器的搅拌方式已经发展出许多新颖的方法。新型加热介质如微波、射频和欧姆加热已被用于提高工艺效率。此外，通过使用高压加工（HPP）、脉冲电场等引入了许多非热加工技术。申请人引进了创新的干燥方法，通过渗透干燥和微波加热相结合，有效地生产高价值产品。为了获得最佳效果，了解基本原理和潜在机制至关重要，这样可以成功地针对工业应用优化过程。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，以便能够在市场上保持竞争力。在过去的25年里，申请人的研究项目的总体长期主题是有效地利用创新和新颖的概念来改进食品加工，以达到更好的质量，延长保质期，提高安全性，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：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中的热传递障碍。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净化创造新的处理方法。这一领域很大程度上尚未开发，研究结果将有助于开发一种新的食品加工方法。新型干燥：为了快速干燥和提高产品质量，申请人（MWODS）开发了一种连续介质流微波喷雾系统。该技术将与选择的溶质混合物相结合，并优化以获得更好的结果。此外，通过MWODS浸渍制备高营养价值的产品，将液体和固体成分都富集到固体基质中。3.新型非热加工：高压pp将扩展到迄今未开发的领域，如高压浸渍、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，可以注入更高水平的酸和盐来提高效率，并在烹饪过程中依靠脱盐和去酸。申请人的研究，与往年一样，预计将培养高素质的专业人员（硕士，博士）和先进的知识，有效应用新颖和创新的食品加工技术，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。

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.