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EFFECT OF HIGH PRESSURE PROCESSING ON MIGRATION CHARACTERISTICS IN POLYETHYLENE TEREPHTHALATE FILM
Title
EFFECT OF HIGH PRESSURE PROCESSING ON MIGRATION CHARACTERISTICS IN POLYETHYLENE TEREPHTHALATE FILM
Creator
Zhou, Yue
Date
2015, 2015-12
Description
High pressure processing (HPP) is gaining prominence worldwide as an alternative method of food preservation due to its benefits of improved...
Show moreHigh pressure processing (HPP) is gaining prominence worldwide as an alternative method of food preservation due to its benefits of improved quality, freshness and nutrient retention. The use of polymer-based flexible packaging materials has allowed application of HPP to prepackaged food products, without significant loss of physical and mechanical properties. However, there is limited data existing on migration properties in the materials before and/or after HPP. Therefore, it is necessary to evaluate potential migration issues in pre-packed foods during HPP (Song 2014). This research was conducted to determine the migration properties in polyethylene terephthalate (PET) films during and after HPP (121°C and 700MPa) and a comparable thermal processing (TP, 121°C and 0.1MPa), using gas chromatography (GC) coupled with mass spectrometer (MS) technique to quantify four model surrogates in FDA-suggested food simulants (Miglyol). This research will help the U.S Food and Drug Administration (FDA) and food industries to identify whether any safety issue related to chemical migration should be addressed concerning the use of HPP in production of pre-packaged foods.
M.S. in Food Safety and Technology, December 2015
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Laboratory Notebook 1
Title
Laboratory Notebook 1
Creator
Koutchma, Tatiana
Date
2010-03-04T20:50:48Z
Description
This laboratory notebook relates to the Combat Ration Network (Coranet) project which is connected with Shelf Stable Egg-Based Products...
Show moreThis laboratory notebook relates to the Combat Ration Network (Coranet) project which is connected with Shelf Stable Egg-Based Products Processed by Ultra High Pressure Technology
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Laboratory Notebook 9
Title
Laboratory Notebook 9
Creator
Sadler, George, Koutchma, Tatiana
Date
2010-03-03T22:55:05Z
Description
This laboratory notebook relates to the Combat Ration Network (Coranet) project which is connected with High Pressure Processing (HPP) on O2...
Show moreThis laboratory notebook relates to the Combat Ration Network (Coranet) project which is connected with High Pressure Processing (HPP) on O2 permeation with Tatiana Koutchma as the Principle Investigator.
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HIGH PRESSURE PROCESSING CONDITIONS FOR INACTIVATION OF HUMAN NOROVIRUS SURROGATE IN OYSTERS
Title
HIGH PRESSURE PROCESSING CONDITIONS FOR INACTIVATION OF HUMAN NOROVIRUS SURROGATE IN OYSTERS
Creator
Agarwal, Sagar
Date
2015, 2015-07
Description
Noroviruses are the leading cause of acute nonbacterial gastroenteritis in humans. Bivalve mollusks bio-accumulate norovirus as they feed....
Show moreNoroviruses are the leading cause of acute nonbacterial gastroenteritis in humans. Bivalve mollusks bio-accumulate norovirus as they feed. High pressure processing (HPP), a non-thermal processing technology, can inactivate microorganisms in foods while preserving flavor, appearance, nutritional value, and extending shelf-life. In the present study, we have systematically investigated the effect of parameters such as temperature, salinity and product composition on the efficacy of HPP for inactivation of human norovirus surrogate. For temperature analysis MNV-1 suspended in aqueous media, oyster homogenate, and bio-accumulated in whole oysters were treated with pressures varying from 200-500 MPa at 4, 10, and 20oC with a hold time of 1 minute. In media, a 4-log10 reduction was observed upon treatment at 300 MPa for 1 minute at 4oC, whereas pressures of 400 and 500 MPa were required for a comparable reduction at initial processing temperatures of 10 and 20oC. Colder temperature promoted higher reduction in virus titer at a given pressure. Addition of 1, 2 and 3% (w/v) sea salt to aqueous media provided significant baroprotective effect at colder temperatures. While pressure of 300 MPa for 1 min at 4oC was sufficient to achieve 3-log10 reduction for MNV-1 suspended in 1% (w/v) sea salt media, the same conditions resulted in only 1.4-log10 reduction for MNV-1 suspended in 3% (w/v) sea salt media. However increasing processing temperature the minimized the baroprotective effects. Similar results were observed for the effect of food matrix on virus survival, with significant baroprotective effect at colder temperatures and a minimal impact of matrix on increasing processing temperature. For initial processing temperature of 4oC a 300 MPa treatment with a hold time of 1 min resulted in a 4-log10 reduction for MNV-1 suspended in aqueous media, 3.35-log10 reduction in oyster homogenate, and <1-log10 reduction in whole oysters. Whereas at higher initial processing temperatures of 10 and 20oC the difference in reduction between matrices was insignificant. A comparison of temperature v/s salinity and temperature v/s composition revealed that effects of temperature far outweighed the impact of product properties (salinity and composition).Whole oysters seeded with MNV-1 treated at 350 MPa for 1 min at 4oC was found to have a 4-log10 reduction, while MNV-1 suspended in aqueous media at 20oC on similar treatment had a 0.5-log10 reduction. Similarly MNV-1 suspended in aqueous media with 3% salt when treated with 400 MPa for 1 min at 4oC resulted in a 5-log10 reduction, whereas MNV-1 suspended in aqueous media at 20oC on similar treatment had a 1.9-log10 reduction. Oyster processors should use refrigerated temperature to achieve higher reduction in virus titer at lower pressures.
M.S. in Food Safety and Technology, July 2015
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