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 1 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 2 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 3 Why South Africa? 4 • 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) 5 6 150 billion units of canned food annually in U.S. with a superb safety record 8 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 11 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. 12 Project Objectives • Develop and implement the preliminary processing sequence to targeted products • Generate sample products for initial testing 13 14 15 16 NCSU Prototype MW Unit 17 18