NCSU

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NCSU
Aseptically Packaged Emulsified
Pork Products Preserved by
Advanced Thermal Processing –
Feasibility Study
Dana J. Hanson, Ph.D. and Josip Simunovic, Ph.D.
North Carolina State University
Department of Food, Bioprocessing and Nutrition Sciences
Raleigh, NC 27695
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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
countries
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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
based by-products
• NCSU FBNS is a source of innovation
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Why
South Africa?
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• Regions in Sub-Saharan Africa maintain
populations where food resources are
insecure
• Protein consumption in Sub-Saharan Africa
only 0-20 g of animal protein each day,
compared to 73g per day in the U.S.
(FAO 2012)
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150 billion units of canned food annually in U.S.
with a superb safety record
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Continuous Flow Microwave
Sterilization
Yamco LLC, Snow Hill, N.C.
1st Industrial Batch
February 13, 2008.
FDA Letter of No
Objection: Low Acid,
Shelf Stable, MW Sterilized, Aseptically
Packaged Sweet
Potato Puree
2007, 2009, 20011 NSF Compendium of Industry-Nominated Technology
Breakthroughs
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
The Challenge…
These Are Two Very Different Systems
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Project Objectives
• 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.
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Project Objectives
• Develop and implement the preliminary processing
sequence to targeted products
• Generate sample products for initial testing
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NCSU Prototype MW Unit
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