Thermal
analysis of microorganism inactivation by various physical and chemical stresses:
The goal of the program is to develop of a fundamental understanding
of the mechanisms of thermal and high pressure processing induced injury and
death of bacteria and microbial adaptations to stress and their implications
in food processing.
Use
of calorimetric data to evaluate the inactivation kinetics of bacteria during
thermal processing Kinetic constants for bacterial death by heat were
calculated for the first time from the calorimetric data.
Effectiveness
of high pressure processing on inactivation of pathogenic and spoilage microorganisms
The goal of the project is to optimize the high pressure processing
conditions for milk and orange juice inoculated with pathogenic bacteria.
Thermal analysis of extremophilic
microorganisms The p roject focuses on characterization of an hyperthermophilic
archaeon, Aeropyrum pernix , using calorimetry in order to understand
origins of high temperature stability of cellular enzymes and utilize such
enzymes in food processing.
High
pressure processing of proteins and starch based foods:
Investigation
of pressure induced changes in the physical properties of proteins isolated
from cereals, such as corn and wheat, and legumes, such as soy.
Comparison
of storage stability of heat induced starch gels with pressure
induced starch gels.
Extrusion
processing of cereals and legumes:
Physical
properties of pre- and post-extruded products: Characterization with
the ultimate goal of developing a predictive capacity for the desirable
attributes of the extruded products as a function of processing and storage
conditions.
Quantification
of microstructure in solid foods : Light microscopy and FTIR microspectroscopy
was used to explore the distribution of starch and protein phases and moisture
in the solid matrix from various sections of the extrudates. This information
is crucial in the development of structure-property relationships.
Additives in value added products:
Protein enrichment of pasta using soy products
Emulsifier added extruded product
Thermal
analysis of shelf stable bread:
The
influence of additives and baking protocols on starch recrystallization
during storage and its implications for the textural stability of shelf
stable bread is investigated.