Aseptically Packaged Emulsified
Pork Products Preserved by
Advanced Thermal Processing –
Dana J. Hanson, Ph.D. and Josip Simunovic, Ph.D.
North Carolina State University
Department of Food, Bioprocessing and Nutrition Sciences
Raleigh, NC 27695
What are the problems?
• Regions of the world were a high percentage
of the population is food insecure
• High cost of animal source protein
• Poor or lack of cold chain in developing
What are the opportunities?
• Thermal processing, using microwave energy, is
a technology that is rapidly being adopted
within the food industry
• U.S. pork demand is high world wide
Potential to add tremendous value to pork
• NCSU FBNS is a source of innovation
• Regions in Sub-Saharan Africa maintain
populations where food resources are
• Protein consumption in Sub-Saharan Africa
only 0-20 g of animal protein each day,
compared to 73g per day in the U.S.
150 billion units of canned food annually in U.S.
with a superb safety record
Continuous Flow Microwave
Yamco LLC, Snow Hill, N.C.
1st Industrial Batch
February 13, 2008.
FDA Letter of No
Objection: Low Acid,
Shelf Stable, MW Sterilized, Aseptically
2007, 2009, 20011 NSF Compendium of Industry-Nominated Technology
2008. FPSA/FPEI Food Engineering Award
2009. IFT Food Technology Industrial Achievement Award
2010. USDA / ARS Technology Transfer Award
2012. Institute for Thermal Processing Specialists Marvin Tung Award
These Are Two Very Different Systems
• Develop formulations customized for export to
countries of South Africa, Asia and Latin America
• Measure the dielectric properties of pork variety
meats to be used in the formulations.
• Develop and implement the preliminary processing
sequence to targeted products
• Generate sample products for initial testing
NCSU Prototype MW Unit