M. Elena Castell-Perez

Mathematical modeling of impingement drying of corn tortillas

Abstract Impingement drying of corn tortillas was modeled using governing equations for heat and mass transfer during the drying process. Mass transfer within the product was modeled as diffusion-driven mass flux. Heat transfer was driven according to Fouriers Law of conduction. Boundary conditions for drying in both air and superheated steam were incorporated into the model. Convective heat transfer accounted for heat flow into the product at the surface. When drying in air, convective mass transfer prevailed; in superheated steam, differences in vapor pressure between the drying medium and the product surface accounted for mass transfer. Temperature and moisture content predictions followed the experimental trends with both air and steam drying (115–145°C). Steam condensation unaccounted for by the model resulted in underpredictions in the moisture content in steam drying at low temperatures. Product thickness and drying medium temperature had a significant effect on moisture content and temperature profile over time.

Modeling the kinetics of corn tortilla staling using stress relaxation data

Abstract The extent of corn tortilla staling was quantified in terms of degree of amylopectin crystallization using data from stress relaxation and polymer crystallization theory. The staling process in corn tortillas was studied as a function of time (fresh up to 10 days) and storage temperature (6–35 °C). Fresh corn tortilla has a lower value of stiffness than stale tortilla thus indicating how tortilla becomes firmer with time. The stiffness of tortilla decreases with increasing temperature. The Avrami-nucleation model was applied to the kinetic data. This model was selected to describe the extent of crystallization of amylopectin in corn tortilla using stress relaxation techniques in the temperature range of 6–30 °C with the maximum nucleation rate at temperature of 12.3 °C. Results correlated well with subjective measurements of tortilla rollability.

Effect of Oxygen‐Absorbing Packaging on the Shelf Life of a Liquid‐Based Component of Military Operational Rations

Oxygen within the sealed package can reduce the quality of liquid-based food products with high oil content such as hot-filled meal-ready-to-eat (MRE) cheese spread, a component of military operational rations. The aim of this study was to test a novel oxygen absorber-containing laminate material and its ability to maintain and/or extend shelf life of a cheese-spread MRE item. An iron-based oxygen absorber (ABSO(2)RB(R)) activated by moisture was incorporated into the laminate and used to pack hot-filled cheese spread MREs. The kinetics of oxygen absorption due to humidity and temperature were characterized and peel tests performed to ensure pouch seal integrity. Accelerated shelf-life tests of ABSO(2)RB and regular MRE pouches without the O(2)-absorber were conducted for 3 mo at 51.7 degrees C (125 degrees F), and 6 mo at 37.8 degrees C (100 degrees F) by measuring oxygen concentration (Mocon O(2)-analyzer), microbiological, and physicochemical quality characteristics, including color, texture, moisture, free fatty acid (FFA), pH, water activity, and vitamins and A. Pouches stored at 26.7 degrees C (80 degrees F) for 12 mo served as calibrated controls. Consumer tests were conducted in-house and a confirmatory sensory test was conducted at Natick by a trained panel using a 9-point hedonic scale. ABSO(2)RB-laminates maintain the same seal integrity and strength as those of the control samples. The headspace oxygen concentrations in these pouches reached (P < 0.05) < 0.5% in 11 d of storage at 26.7 degrees C (80 degrees F) and remained below this level throughout the storage period (1 y). No microbial growth (aerobic, coliforms, yeast, and molds) was detected (P < 0.05) for both packages. Overall, the ABSO(2)RB-pouches indicate an improved reduction in oxygen and vitamin C retention compared with MRE controls and maintained product quality (physicochemical and organoleptic). ABSO(2)RB-laminates met the accelerated shelf-life requirement of 1 mo at 51.7 degrees C (125 degrees F), and 6 mo at 37.8 degrees C (100 degrees F). This study clearly shows the benefits of using active packaging technology on retaining nutrition and prolonging shelf life of high-fat, liquid content MRE items.

Factors Affecting Radiation D-Values (D10) of an Escherichia Coli Cocktail and Salmonella Typhimurium LT2 Inoculated in Fresh Produce

UNLABELLED This study evaluated the effect of produce type, resuspension medium, dose uniformity ratio (DUR), and sample preparation conditions (tissue exposure, MAP, anoxia) on the D₁₀ -value of an Escherichia coli cocktail (BAA-1427, BAA-1428, and BAA-1430) and Salmonella Typhimurium LT2 inoculated on the surfaces of tomato, cantaloupe, romaine lettuce, and baby spinach. Produce at room temperature were irradiated using a 1.35 MeV Van de Graaf electron beam accelerator at 0.2 to 0.9 kGy. The D₁₀-values for E. coli and Salmonella were 0.20 ± 0.01 kGy and 0.14 ± 0.01 kGy, respectively. Bacterial inactivation was not affected by produce type as long as the samples were irradiated in unsealed bags, the bacteria were suspended in broth, and the sample tissue was exposed. Sample location in front of the e-beam source during exposure is crucial. A 20% increase in DUR yielded a 53% change in the D₁₀- values. Variations in sample preparation, microbiological methods and irradiation set-up, result in variable D₁₀-values for different microorganisms on fresh produce. PRACTICAL APPLICATIONS Most irradiation studies disregard the effect of sample handling and processing parameters on the determination of the D₁₀-value of different microorganisms in fresh and fresh-cut produce. This study shows the importance of exposure of sample, resuspension medium, available oxygen, and dose uniformity ratio. D₁₀-values can differ by 35% to 53% based on these factors, leading to considerable under- or over-estimation of the irradiation treatment. Results from this study will help to lay firm groundwork for future studies on D₁₀-values determination for different pathogens on fruits and vegetables.

Risk‐Based Design of Aseptic Processing of Heterogeneous Food Products

A risk assessment was performed to incorporate uncertainty in food processing conditions to develop a risk-based sterilization process design. The focus of this analysis was uncertainty associated with heterogeneous food products. Quartered button mushrooms were the chosen food product because it represents the most typical type. A model for sterilization of spherical particles was utilized, and each parameters uncertainty was characterized for use under Monte Carlo simulation. Various particle distributions and fluid types were compared. The output of the model was the required sterilization time to achieve the target sterilization conditions with 95% probability. This value was then used to determine the mean fluid velocity for a given tube length. Finally, the output from the model was analyzed to determine the confidence in output based on uncertainty in the input parameters. The model was more sensitive to variation in particle size distribution than fluid type for power-law fluids. The 90% confidence interval included a holding time range of 1 min. With a 95% confidence level that only 8% of the data will be below the target sterilization conditions, a maximum of 9% of the data were expected to achieve double the target level. The results of such an analysis would be useful for management decisions concerning the design of aseptic food processing operations.