Table
of Contents
What Is Georgia’s Traditional Industries Program?
FoodPAC Organizational Chart
FoodPAC 1997–1998 Calendar of Events
Environmental Technical Assistance Program for Georgia Food Processors
By-Products Recovery Pilot Plant
Enhanced Aerated Lagoon Performance Through Beneficial Energy and Environmental Savings
Development of Methods to Reduce/Eliminate Foodborne Pathogens in Raw Food Products
Pathogen Reduction and Shelf Life Extension of Foods
Rapid Response Biosensor for Detection of Foodborne Pathogens and Toxins
Process and Product Competitiveness Projects
Low-Cost Integrated Vision for Food Quality Grading
UGA Food Processing Center: Process Assistance and Technology Transfer
Assessment and Utilization of Beneficial Components in Georgia Agricultural Products and By-Products
FoodPAC FY 1998 Program Projects
What Is Georgia’s Traditional Industries Program?
Georgia’s “traditional industries” — pulp and paper; food processing; and
apparel, carpet, and textiles — have historically been the backbone of the state’s
industrial base. Virtually every county in Georgia is home to at least one of these
industries, which combined employ 260,000 Georgians, almost half of the state’s manufacturing
work force. Despite their size, these leading industries in Georgia face serious
international challenges to their competitive position, especially from companies
in low-wage regions of the world.
Recognizing the importance of these industries to Georgia, Governor Zell Miller and
the General Assembly established the Traditional Industries Program (TIP) in 1994.
TIP is designed to bring industry leaders and university-based researchers together
to develop and implement practical solutions to improve the competitiveness of pulp
and paper; food processing; and apparel, carpet, and textile companies in Georgia.
Each of the three traditional industries has formed a public-private partnership
where industry identifies critical competitiveness problems, then works closely with
faculty from Georgia’s colleges and universities to solve those problems. Since 1994,
the state has invested over $25 million to provide research, technology development,
and technical assistance to Georgia’s traditional industries, and industry has matched
the state’s investment.
Research highlights from all three TIP initiatives are presented below.
Project Summaries
Food Processing
The Food Processing Advisory Council (FoodPAC) works to improve the competitiveness
of Georgia’s $15 billion food processing industry by enhancing productivity, developing
new products, strengthening food safety, and facilitating efficient waste management
and regulatory compliance.
Food safety is an area of intense importance, not only to Georgia’s food processing
industry but to consumers everywhere. FoodPAC researchers originally tackled bacteria-related
problems to improve food safety and extend shelf life of food products. But increasing
incidents of serious food contamination caused by microbial agents such as E. coli
and Salmonella persuaded researchers to concentrate more attention on the safety
of our food supply. A recent report conservatively estimates that E. coli O157:H7
causes up to 80 million cases of infection and 9,000 deaths a year in the United
States.
As was evidenced in the recent Hudson Foods case where 25 million pounds of contaminated
meat were distributed across the country, Georgia’s food processing plants could
be at serious competitive risk if a similar episode of food contamination occurred
in their facilities. Below are some of the ways that FoodPAC is working to prevent
such a situation:
- FoodPAC researchers discovered an edible HPMC coating that contains antimicrobial
agents that reduce the incidence of Salmonella Montevideo. To mature green tomatoes
in the laboratory, researchers applied this coating which provided protection and
also extended the shelf life of the produce. Work is continuing on this important
project which has broad potential for Georgia’s poultry, meat, seafood, and produce
industries. Researchers predict that applying this edible coating to food products
will save Georgia food processors literally tens of millions of dollars in reduced
product liability and increased product shelf life.
- Researchers from The University of Georgia and the Georgia Institute of Technology are working with the state’s poultry industry to develop a microbial screening system that relies on a state-of-the-art “biosensor” to rapidly detect harmful organisms on poultry and red meat during the packaging process. FoodPAC’s prototype design is currently being tested by industry in several poultry processing operations around the state, and the industry group considers the biosensor to be a major breakthrough for meatpacking plants. The U.S. Department of Agriculture (USDA) is proposing new microbial testing standards, and FoodPAC’s screening system offers industry the fastest possible reading on bacterial contamination. Industry experts estimate that this system will save Georgia’s industry more than $1 million a year by eliminating product recalls and preventing possible plant shutdowns by the USDA.
- FoodPAC researchers have made notable progress in developing a low-cost,
“smart” color camera system for automatic, in-line food quality inspection. An equipment
manufacturer in LaGrange is working with researchers to speed the development of
the camera system, which is expected to give the company a significant competitive
edge in the $100 million international food processing equipment market.
- Next year, FoodPAC researchers at the Center for Food Safety and Quality
Enhancement in Griffin plan to address temperature abuse in packaged foods. Industry
experts have found that some food safety problems and product spoilage are due to
improper refrigeration during the distribution process. Consumers have no way of
knowing if the products they buy have been temperature-abused (e.g., from a breakdown
of a refrigerated truck or thawing and refreezing of frozen foods). Temperature abuse
can affect any product that requires refrigeration and is packaged and sealed at
a food processing plant. Researchers plan to develop a sensor strip for food packages
that changes color if temperature abuse has occurred during the distribution process.
If temperature abuse has occurred, the color of the strip will alert consumers to
the possibility of food contamination or spoilage.
- Waste disposal is a concern for many industries, including Georgia’s $800 million fruit and vegetable industry. FoodPAC researchers have developed a process to convert vegetable wastes into useful ingredients (microbial gums) for other industries. These gums are used as viscosifying agents in oil recovery and food industries, and as suspending agents in the cosmetic industry. This new technology will not only save Georgia’s fruit and vegetable producers hundreds of thousands of dollars in waste disposal costs, but the gums will generate income for them as well.
Apparel, Carpet, and Textiles
Georgia’s Consortium on Competitiveness for the Apparel, Carpet, and Textile Industries
(CCACTI) is thriving due in large part to its strong industry leadership. Member
companies of the Georgia Textile Manufacturers Association and the Carpet and Rug
Institute partner with University System faculty on 100% of CCACTI’s research projects,
and this public-private partnership is beginning to payoff for Georgia’s $13 billion
apparel, carpet, and textile complex.
Biannually, CCACTI surveys Georgia’s apparel, carpet, and textile companies to identify
their most critical competitiveness needs. In CCACTI’s latest survey conducted in
January 1997, wastewater treatment, solid waste management, and air quality topped
industry’s list of concerns.
- Responding to an international market issue that seriously threatens Georgia’s
apparel manufacturers, CCACTI researchers developed a nonformaldehyde wrinkle-free
finish for apparel. This project is critical to Georgia’s apparel industry because
some markets now ban wrinkle-free garments that contain formaldehyde (virtually all
of the wrinkle-free finishes currently available in North America contain formaldehyde).
In the United States alone, the wrinkle-free trouser market has an estimated value
of $8 billion.
CCACTI’s industry partners applied the nonformaldehyde finish to men’s trousers, and in laboratory tests, CCACTI’s finish performed better than formaldehyde-based finishes on the market today, and it also competes favorably on cost. One industry partner is a Georgia-based chemical company that plans to license and market the finish beginning in 1998. The company expects that CCACTI’s nonformaldehyde finish will gain a major share of the U.S. market (80 million pounds per year) as well as European and Japanese markets.
- In 1995, CCACTI researchers began work with a major textile mill facing
a near-term regulatory crisis. This towel manufacturer discharges a heavy volume
of wastewater and chemicals into its waste treatment pond located at the headwaters
of Cabin Creek in Griffin. First, CCACTI researchers and company engineers modified
the plant’s wet processes and installed new, more efficient equipment, resulting
in considerable monetary savings for the company. Last year, researchers further
reduced wastewater by designing and helping the company install a “closed-loop” wastewater
treatment system. Together, the new system and related equipment upgrades have cut
the mill’s wastewater discharge (originally 1.6 million gallons per day) in half.
This project is the first of its kind in a large, integrated textile mill, and the closed-loop technology can be applied in many other textile mills in Georgia. On October 22, 1997, textile managers from dozens of Georgia companies visited the Griffin operation to see CCACTI’s closed-loop system and learn firsthand how it may prove helpful in their mills.
- Technologies that allow industry to recycle, reclaim, and reuse its solid
waste are critical to apparel, carpet, and textile companies trying to minimize this
environmental problem and the associated costs of disposal. Each year, Georgia’s
apparel, carpet, and textile companies transport 150 million pounds of solid waste
to landfills at a cost of approximately $3 million. Industry leaders have asked CCACTI
researchers to help them develop and implement strategies to protect the environment
and to reduce industry’s need for solid waste disposal.
One promising reuse technology uses shredded carpet and textile waste for soil reinforcement in road construction. Other research has found that adding fiber to roadbed material produces a more stable soil structure with improved load-bearing capacities and durability. This approach could lead to the use of billions of pounds of apparel, carpet, and textile post-consumer waste for better, lower-cost roads in Georgia and the nation.
Last year, CCACTI partnered with Georgia’s Association of County Commissioners and the state’s Department of Transportation (DOT) to determine how adding fiber to soil affects the durability of roads. Tests on unpaved roads in Candler, Habersham, Wilkinson, and Brooks counties confirmed that fibers in soil do improve the durability of unpaved roads and reduce the need for frequent regrading. However, the improvement varies for the different types of soils found in Georgia. In conjunction with DOT officials and industry partners, CCACTI researchers are conducting additional soil tests to determine how the waste fibers improve soil in surface road construction (highways, county roads, parking lots). CCACTI’s researchers and partners are also closely evaluating the cost-effectiveness of this technology.
- In previous years, CCACTI researchers have demonstrated that plastic composite
materials containing carpet and fabric waste are an excellent substitute for wood
and metal, especially in outdoor or marine applications. Last year, industry leaders
asked researchers to develop a pallet from composite materials containing carpet
and textile scraps. With industry partners, CCACTI researchers are developing a “plastic”
pallet that weighs less but performs comparably to the conventional wood pallet.
CCACTI’s industry partners are very interested in this project because the federal
Occupational Safety and Health Administration (OSHA) may soon mandate that pallets
weigh no more than 57 pounds. (Current wood pallets weigh approximately 67 pounds.)
Solid waste projects are especially critical to Georgia’s carpet industry. CCACTI and industry leaders in Dalton are working to help meet Whitfield County’s goal of reducing carpet waste transported to the landfills by 50% in the next five years.
- CCACTI researchers are working to develop methods to accurately measure stack emissions in carpet dyeing and finishing plants. The main driver behind this research is compliance with Title V of the 1990 Clean Air Act. The area around Dalton and Calhoun has the potential for being designated an area of nonattainment based on the federal Environmental Protection Agency’s (EPA) current proposed regulations. CCACTI’s industry partners are helping researchers collect air emission samples that are being analyzed in laboratories at the Georgia Institute of Technology. Industry leaders are using CCACTI’s research results in their discussions with EPA officials to help the agency establish reasonable air emission factors for the carpet industry. To date, EPA has responded very favorably to CCACTI’s research findings.
Pulp and Paper
The Traditional Industries Program in Pulp and Paper (TIP3) works to make Georgia
the international leader in the pulp and paper industry. Research conducted by TIP3
aims to develop cost-effective technologies to increase Georgia’s fiber supply, improve
the paper manufacturing process, and alleviate environmental problems.
Georgia’s 22 paper mills lead the Southeast in production of wood pulp and paper/board
products, shipping over $11 billion of goods each year. (Georgia’s paper/board product
shipments of 6.7 million tons per year are the highest in the United States). The
papermaking process is a capital-intensive one; in some years, Georgia’s industry
invests between $400 million and $500 million in capital equipment. TIP= is working
to (1) increase the total value of Georgia’s mill output, (2) encourage investment
in state-of-the-art processing equipment, (3) develop expansion opportunities in
higher-value pulp and paper products, and (4) build a research-and-development network
to help Georgia attract R&D units of major pulp and paper companies and allied
industries. Results of recent projects are described below.
- TIP3’s Fiber Supply Group is developing reforestation technologies to
increase the number of trees available for harvesting. Specifically, researchers
are working on a technology called somatic embryogenesis which mass-cultures pine
tree embryos in the laboratory. Small trees are produced from these lab trees which
are then planted in the field. To better understand seed development in trees, researchers
are studying the activity of thousands of genes in embryos in the lab.
- Improving fiber yield per acre is a top priority for Georgia’s industry,
and TIP3 is supporting an intensive hardwood growth project to shorten the production
time required for trees. An experimental plantation of sweet gum and sycamore trees
was clear-cut in April 1994, and sprout growth initiated. The new trees are in their
fourth season of “row crop” growth, offering opportunities for farmers to create
a new kind of fiber plantation in Georgia. The goal is to produce hardwood trees
suitable for certain types of paper manufacture in three to five years rather than
the eight years currently required for hardwood growth.
- Disposal of sludge from the papermaking process is the second highest
waste treatment cost for Georgia’s paper industry. Domestically, sludge disposal
costs the paper industry some $200 million to $500 million annually. TIP3 researchers
have adapted a technique called impulse drying, normally used to dry paper, to dewater
sludge to reduce its mass and volume. This technique significantly reduces landfill
costs. (It can also be applied to dewater other types of industrial or municipal
sludge.)
TIP3 pilot trials showed that sludge from a Georgia paper mill can be dewatered to reduce solids from 59% to 32%. An equipment manufacturer is working with TIP= researchers to commercialize a sludge press to perform the dewatering process. The industry partner plans to market the press in 1998, and estimates potential international sales in excess of $1 billion.
Environmental Projects
Project
Number FP97-EN01B
Environmental Technical Assistance Program for Georgia Food Processors
Co-Project Leaders James Walsh, Georgia Institute of Technology, (404) 894-8054
Jackie Sellers, The University of Georgia, (706) 542-8382
Project Participants Tim Born, Tim Foutz, William Merka, Mike Powell, Arrone Reynolds, and Edgerton Whittle, The University of Georgia
Peter Jacobs and Jeff Tepper, Valdosta State University
Mark Welford, Georgia Southern University
FY 1997 State Funding $175,000 (plus $21,000 from Project Number FP97-OT01, Direct Regional Industry Assistance)
Industry’s Concern
Georgia food processors are faced with increasing environmental issues that often
require compliance with federal, state, and local regulations. Understanding these
regulations and developing systems to meet regulatory guidelines are of major concern
to processors.
Project Objective
To provide technical assistance to food processors in a wide variety of areas primarily
related to environmental issues.
Environmental compliance evaluations were conducted at 12 facilities. Process wastewater discharge was a common problem, as well as adherence to regulatory guidelines pertaining to the Emergency Planning and Community Right to Know Act (EPCRA) regarding ammonia refrigeration systems. Other problem areas included storage of oil without Spill Prevention Control and Countermeasures (SPCC) plans, disposal of fluorescent light bulbs, and storm water permits.
Water reduction audits were also conducted at five facilities. The results of these audits included recommendations for the reduction of water consumption as well as the reduction of pollutant loads in the wastewater generated.
Land disposal of process wastewater was a concern for facilities located in the rural areas of South Georgia. These facilities were directed to consultants who specialize in the design of surface application systems. However, testing to characterize these wastewaters was provided.
The design of a number of commercially available oil/grease separators continues to be evaluated to determine their capability to remove dissolved material.
Wastewater assessment activities were conducted at 15 plants for an estimated industry savings of more than $3 million and retention of more than 140 jobs.
More than 35 workshop attendees learned how to use appropriate methods for characterizing water usage and wastewater discharge, identify inefficient systems, develop solutions to current problems, and comply with state/federal wastewater regulations. A two-hour overview of the basics of Risk Management Plans (RMPs) was also presented to processors.
A 60+-page workshop training manual was developed and used as a comprehensive training guide for food processing industry employees. The manual covers topics in area and volume calculations in food processing, measuring flow volumes, selecting a measuring device, wastewater analysis, developing conservation plans, and economic importance of pollution and wastewater prevention.
A newsletter was also published and distributed to 1,200 food processors. The newsletter contained current information on pollution prevention and other issues that potentially could affect water cost.
Following is a partial listing of companies that have participated in this program: Almark, American Dehydrated Foods, BFI Organics, Brooks County Meats, Cagle’s, Campbells Select, Cargill, Claxton Poultry, ConAgra, Crider Poultry, D. L. Lee & Sons, Dairy Queen, Dixon Tom-A-Toe, Eastern Foods, Fieldale Farms, Fieldale/Queen City Foods, Fugi Oil, General Mills, Georgia Proteins, Gold Kist, Golden Poultry, Harrison Poultry, Joseph Campbell Co., King & Prince Seafood, Lowel Packing, M&M Mars, Mar Jac, Prehistoric Farms, Publix, Quail International, Rich-SeaPak, Rustan, Savannah Cocoa, Savannah Foods, Seaboard, Selects Labs, Sonstegard, South Georgia Pecan, Sunnyland Farms, Sunset Farm Foods, Sylvest Farms, Thomas Packing, Tip Top Poultry, Tom’s Foods, Winn-Dixie.
FY 1998 Project Activities
Assistance will continue in the above areas, with particular emphasis on compliance
with new and modified regulations and the methods available to industry to meet these
regulations.
By-Products Recovery Pilot Plant
Project Leader Mark Eiteman, The University of Georgia, (706) 542-0833
Project Participant Tom Adams, The University of Georgia
FY 1997 State Funding $61,500
Industry’s Concern
The U.S. Food Experts Alliance for Strategic Technology (USFEAST) has established
a goal of developing environmentally friendly technologies for reducing waste generated
during food processing. The key to this is identifying methods to recover by-product
material either during or after processing.
Project Objective
To research and develop state-of-the-art processes for recovering by-products directly
from food processing waste streams.
Activities focused on five areas: extracting chemical products from pecan pitch, adding value to poultry feathers by their use as insulation, bioconverting solid waste from a vegetable processor, upgrading solid bakery waste, and recovering and upgrading waste soft drink effluent.
An exploratory marketing study of pecan oil was completed, and recommendations were given on the use of pecan fines. The client, however, remained uncommonly secretive about its operations; thus, researchers were unable to estimate the impact of the recommendations.
Researchers performed a detailed study of the use of modified poultry feathers as insulation by constructing several small model houses and studying their thermal characteristics during the summer months. This technology may impact the state’s feather value by some $15–20 million annually.
A study of converting vegetables from a fresh cut processor into industrial gums was also completed. The vegetable material was found to have far too high moisture content for gum production to be economically feasible.
A process was developed to convert a portion of bakery waste into lysine. The developed process will increase the value of the animal feed by an estimated $500,000 annually, as well as significantly reduce the deleterious consequences of this waste disposal on water quality.
A process was also developed to convert soft drink effluent into lysine. With a 30% yield, this amounts to approximately $200,000 of revenue annually.
FY 1998 Project Activities
Research will continue in the above-mentioned areas, with particular emphasis on
commercializing a process for lysine production (investment capital has already been
secured for this endeavor).
Enhanced Aerated Lagoon Performance Through Beneficial Energy and Environmental Savings
Project Leader John Pierson, Georgia Institute of Technology, (404) 894-8059
Project Participants Damon Ellis, Robert Lewallyn, and Robert Wallace, Georgia Institute of Technology
FY 1997 State Funding $67,619
Industry’s Concern
Aerated lagoons and stabilization ponds are used extensively for industrial wastewater
pretreatment, especially in the food processing industry.
Project Objective
To evaluate automated control of mechanical aeration as a means of enhancing aerated
lagoon performance.
This project studied a number of design considerations for enhancing aerated lagoon performance via automated control. A pilot-scale study verified that ORP (oxidation-reduction potential)-based control of aeration is a viable concept for secondary treatment of poultry processing wastewater. The study also determined that aeration, and therefore energy consumption, could be controlled based upon organic loading.
The aerator motor controlled in this study used an average of 338 kWh per day. Energy use by the same aerator motor under automatic control decreased to an average of 60.3 kWh per day, lowering the cost of energy from $13.52 to $2.41 per day, or from $4,934.80 to $880.38 per year, a savings of approximately 83%.
More significantly, this decrease in energy use was achieved while improving the treatment efficiency of the polishing lagoon. This potentially presents operators of existing lagoon systems with a means of ensuring that their effluent remains compliant with evermore restrictive discharge permits, while at the same time, reducing operating costs.
FY 1998 Project Activities
Project is completed, and a report has been generated.
Food Safety
Project
Number FP97-FS01
Development of Methods to Reduce/Eliminate Foodborne Pathogens in Raw Food Products
Project Leader Michael Doyle, The University of Georgia, (770) 228-7284
Project Participant Kumar Venkitanarayanan, The University of Georgia
FY 1997 State Funding $79,800
Industry’s Concern
The United States Centers for Disease Control and Prevention considers E. coli O157:H7
to be one of the most serious of foodborne pathogens. The USDA has established a
zero tolerance for E. coli O157:H7 in ground beef and called for reduction in Salmonella
in all meat and poultry products by establishing interim targets and daily microbial
testing to ensure those targets are being met. However, outbreaks of illness associating
E. coli O157:H7 in ground beef, salami, apple cider, pasteurized milk, cantaloupe,
store-made mayonnaise, and yogurt, and Salmonella in ice cream and tomatoes, have
raised concern about the safety of these foods.
Project Objective
To develop cost-efficient methods for reducing/eliminating foodborne pathogens in
raw food products.
Researchers evaluated the efficacy of combinations of GRAS (Generally Regarded As Safe) chemicals and moderate temperatures to kill large populations of E. coli O157:H7, S. enteritidis, and L. monocytogenes. Of the combinations of treatments used in this study, lactic acid plus hydrogen peroxide was most effective in reducing E. coli O157:H7, S. enteritidis, and L. monocytogenes populations.
Temperature was a critical factor influencing antimicrobial activity of the different treatments. All three combinations of the GRAS chemicals evaluated were effective in lowering counts more than 6.0 log CFU/ml at 40°C when treated for 15 minutes. However, at 8°C, these same treatments could only reduce counts 2 to 2.5 log CFU/ml even when extended to 30 minutes treatment time.
Results also indicated that a combination of lactic acid with hydrogen peroxide, sodium benzoate, or monolaurin was more inhibitory to E. coli O157:H7, S. enteritidis, and L. monocytogenes than when they were present individually. However, more research has to be carried out to verify the efficacy of the various treatments developed to inactivate or reduce E. coli O157:H7, S. enteritidis, and L. monocytogenes on fruits and vegetables.
In addition, the effect of combinations of various concentrations of GRAS chemicals on quality characteristics (appearance and refrigerated shelf life) of produce has to be evaluated before adopting them into routine treatments in the food industry.
FY 1998 Project Activities
Project is completed, and a report has been generated.
High Temperature and High Pressure Pasteurization for Elimination of Salmonella and Listeria in Liquid Egg Products
Project Leader Yen-Con Hung, The University of Georgia, (770) 412-4739
Project Participants Robert Brackett, Parameswarakumar Mallikarjunan, and Gabriel Ezeike, The University of Georgia
Daniel Vance, National Egg Products Corporation
FY 1997 State Funding $109,440
Industry’s Concern
Egg products (liquid, frozen, and dried) are an important part of our food supply
due to their wide use as an ingredient in many food products such as bakery, mayonnaise,
salad dressing, and egg noodles. The Egg Products Inspection Act of 1970 led to regulations
requiring that all egg products be rendered free from Salmonella by the application
of appropriate pasteurization processes. However, despite adherence to the pasteurization
protocols recommended by the USDA for liquid egg products, outbreaks of food poisoning
from the consumption of egg products or foods manufactured with them as ingredients
are still occurring. This is due to survival of some vegetative and spore-forming
microorganisms capable of causing post-pasteurization spoilage, which may shorten
the shelf life of pasteurized egg products.
Project Objective
To determine the efficacy of existing pasteurization procedures, to develop validation
protocols for assuring adequate thermal processes, and to determine the potential
of high temperature processing coupled with high pressure to extend the shelf life
of liquid egg products.
Researchers found that current High Temperature Short Time (HTST) thermal processing protocols using plate heat exchangers are adequate for achieving a 9 log reduction on Salmonella for all egg products tested except salted or sugared egg products. However, for L. monocytogenesa, the following log reductions were achieved: 5.4 log reduction on whole egg, 1.6 log reduction on egg white, 4.2 log reduction on egg yolk, and 0.38 log reduction on 5% salt + 5% sugar egg yolk.
Results indicated that the foaming properties of some of the liquid egg products subjected to thermal pasteurization were impaired for some of the egg products and enhanced for others. However, pasteurization did not significantly affect the pH and total dissolved solids of all the egg products. The viscosity of the egg products was affected to various degrees.
All egg products were pseudoplastic (shear thinning) and non-Newtonian at the temperatures and shear rates investigated; this should, however, not significantly influence the pump energy and flow behavior of the egg products when pumped along processing and packaging lines in the industry.
The textural properties of cakes baked with the egg products suffered minor changes in hardness but were generally able to recover most of the elastic deformation during compression and would therefore not collapse under high pressure during loading and handling.
FY 1998 Project Activities
Since the major emphasis in FY 1997 was on thermal processes, the FY 1998 project
is concentrating more on high pressure pasteurization to extend the shelf life of
liquid egg products. The foremost variable being addressed is initial pathogen populations
for both Salmonella and Listeria. In addition, the extent of pressure/time combination
necessary to inactivate the pathogens without comprising the end product quality
is being considered.
Pathogen Reduction and Shelf Life Extension of Foods
Project Leader Mark Harrison, The University of Georgia, (706) 542-1088
Project Participant Romeo Toledo, The University of Georgia
FY 1997 State Funding $91,000
Industry’s Concern
The consumer demands foods that are safe, nutritious, and have good sensory attributes
that also have an acceptable shelf life. The processor’s goal is to provide such
products. As new technologies are applied to processed foods, it is critical to evaluate
the safety and shelf stability of the finished product. It is possible that the process
itself may render the food safer with a longer shelf life than it might have in other
forms.
Project Objective
To evaluate the potential for marination, high pressure, and supercritical extraction
processing technologies to reduce the level of bacterial foodborne pathogens from
processed foods.
Researchers studied microbial inactivation by using four methods: marination technology, liquid smoke, continuous high pressure, and supercritical carbon dioxide.
Marination Technology
In vitro studies determined the concentration of the spices required to inhibit the test organisms of concern (clove oleoresin and pimento leaf oil). The spices were applied to marinated chicken at slightly higher, but still acceptable, concentrations. Samples stored at 4°C showed an increased shelf life or reduced growth rate of the test organisms. Even after 1 week of storage, inoculated samples did not manifest organoleptic attributes of spoiled poultry products such as formation of off-odors, off-colors, and slime as noted with the controls.
Liquid Smoke
ZESTI SMOKE code V has a lethal effect on strains of Salmonella enteritidis, Listeria monocytogenes, and E. coli. A 1.5% smoke solution was enough to inhibit growth for 12 hours when the initial concentration of the cells was 104/ml.
Continuous High Pressure
Researchers determined that continuous high pressure could alleviate the food safety problem associated with nonheat-treated fruit juices.
Supercritical Carbon Dioxide
This technology shows some promise as a means to eliminate or reduce populations from a fluid. Additional data are needed to determine the optimum conditions for inactivation and if the original objective of using a temperature of 50°C is feasible.
FY 1998 Project Activities
Project is completed, and a report has been generated. However, the Marination portion
of the project was combined under the Marination Technology research in the Process
and Product Competitiveness area.
Rapid Response Biosensor for Detection of Foodborne Pathogens and Toxins
Project Leader Nile Hartman, Georgia Institute of Technology, (404) 894-3503
Project Participants Daniel Campbell, Georgia Institute of Technology
Robert Brackett and Kunho Seo, The University of Georgia
FY 1997 State Funding $213,150
Industry’s Concern
In recent years, the food processing industry has come under increased pressure to
identify and control potential food safety hazards caused by bacterial and toxin
contamination. Food processors are faced with the challenge of finding better ways
of identifying unsafe products before they are introduced into the commercial marketplace
and unsafe processes that can contribute to product food safety problems.
Project Objective
To develop and demonstrate a rapid response biosensor for detection, identification,
and quantification of foodborne pathogens.
This project developed and tested a fully packaged integrated optics-based biosensor with computer compatible output. The biosensor was constructed around the interferometric transducer concept conceived and patented by the Georgia Institute of Technology. Design improvements integrated into the prototype included the development of a compact housing unit containing an integrated diode laser, laser power supply, signal detection electronics, an integrated optic (IO) sensing chip, and a microflow sample delivery flow cell.
In addition to these advances, considerable work focused on the surface chemistry of the IO chip used to enhance detection sensitivity and selectivity. Two modes of operation were identified including a direct detection scheme and an indirect method offering potentially significant enhanced detection sensitivity but requiring additional processing steps. The latter, representing a significant breakthrough, was realized by merging standard immunoassay techniques with a chemical amplification scheme developed for chemical sensing applications. Detection limits of less than 104 cells/ml were demonstrated using direct detection methods. Preliminary tests using the indirect method resulted in a detection limit of less than 103 cells/ml, with projected limits of less than 100 cells/ml. The basic feasibility of the IO sensor was demonstrated using pure and mixed cultures of Salmonella, while detection of Salmonella from the wash fluid of a whole chicken carcass provided a practical application demonstration.
FY 1998 Project Activities
Project is completed, and a report has been generated.
Process and Product Competitiveness Projects
Project
Number FP97-PC01B
Marination Technology in the Further Processed Muscle Foods to Increase Yield, Quality, Flavor, and Microbial Stability
Project Leader Louise Wicker, The University of Georgia, (706) 542-1055
Project Participants John Carpenter, Mark Harrison, Yao-Wen Huang, Dorris Lillard, and Romeo Toledo, The University of Georgia
FY 1997 State Funding $129,000
Industry’s Concern
Muscle foods are characteristically susceptible to oxidative deterioration, off-flavor
development, and spoilage. With the increased consumer demand for precooked foods,
researchers are faced with the challenge of improving methods tailored at minimizing
the off-flavors associated with oxidative rancidity, minimizing the development of
warmed-over flavors, as well as reducing microbial spoilage. To this end, marination
technology is an increasingly common value-added process for muscle foods. Ingredients
in marinades have been shown to minimize off-flavor development, extend shelf life,
improve tenderness and juiciness, and increase yield. However, the complexity of
the process along with ingredient composition and subsequent interaction often results
in variability in pickup, retention, and product quality.
Project Objective
To use a combination of processing/marination technology, chemical, and enzyme technology
to provide high-quality, healthier, convenient, ready-to-serve muscle foods.
Not much was known about the mechanisms of marinade absorption and retention in muscle foods before this project was undertaken. Researchers have discovered that the physiology of the muscle and marinade ingredient composition, in addition to the mechanisms of marinade absorption and retention, influence marinade pickup, retention, and product quality. Results indicate that prerigor muscle can be marinated without loss of product quality or yield, thus avoiding the current practice of holding poultry at least 5 hours before marination. The ability to cut up and marinate birds immediately after the chiller can prove to be very cost-effective.
Marinade composition also influences product quality and yield. Pectin marinades resulted in more tender products of higher yield than control or sodium acid phosphate, but less than sodium tripolyphosphate (STPP) marinated products. STPP-treated samples showed the highest net weight increase, cook yield, moisture content, and lowest shear force value.
The ingredients in marinades can maintain or improve microbial stability and flavor quality of muscle foods. In vitro studies determined the concentration of spices required to inhibit the test organisms in question (clove oleoresin and pimento leaf oil). Samples injected with the spice extracts and stored at 4°C showed an increased shelf life or reduced growth rate of the test organisms. In fact, after 1 week of storage, inoculated samples did not manifest organoleptic attributes of spoiled poultry products such as formation of off-odors, off-colors, and slime as noted in the controls. (See Pathogen Reduction study in the Food Safety section for comparative results, pages 20–21.)
Lastly, applying antioxidants is a commonly used method to protect foods from autooxidation and eliminate the warmed-over flavor of precooked meat products. Researchers determined the effectiveness of several Maillard reaction products (MRPs) used as antioxidants in cooked ground turkey patties by measuring TBAR values and volatile compounds associated with the warmed-over flavor. These results suggest that DHA-histidine MRP and DL-glyceraldehyde-histidine MRP have much lower TBAR values and some volatile compounds associated with the warmed-over flavor compared with the control. As a result, DHA-histidine MRP and DL-glyceraldehyde-histidine MRP can be used as an alternative antioxidant in marination formulas for inhibiting warmed-over flavor in cooked turkey breast.
FY 1998 Project Activities
Research will continue with an emphasis on building a more basic understanding of
processing conditions, product/ingredient interactions, and applications of marination
to unique food products. Areas of study include the effects of different marinade
ingredients and processing conditions on product quality and yield; strategies for
optimizing marination processes; methods for accelerating and improving marinade
dispersion; increasing understanding of how ingredients perform at the molecular
level; increasing the antimicrobial properties of spices and extracts in marinade
formulas; transferring marinade technology to beef and smoked fish products; and
developing methods for infusing flavor and texture modifying ingredients to new fruit
and vegetable products.
Low-Cost Integrated Vision for Food Quality Grading
Project Leader Wayne Daley, Georgia Institute of Technology, (404) 385-0034
Project Participants Steve Dickerson, Dickerson Vision Technologies (DVT)
Bill Leverett, Durand-Wayland
Doug Britton, Ted Doll, Nissim Harel, Melinda Higgins, Shane McWhorter, Tim Smith, Tony Wasilewski, Georgia Institute of Technology
FY 1997 State Funding $162,480
Industry’s Concern
Traditionally processors have relied upon the human eye to screen for surface quality
faults in food products such as fruits, vegetables, meats, and poultry. A significant
aspect of this screening involves distinguishing the color of the product. Today’s
human screeners must manually inspect the product as it passes down the line at a
high rate of speed. However, human screeners are prone to making errors because the
method relies on the screener remembering the correct color as well as associating
the product’s color with quality standards. Eye fatigue is also of concern as it
diminishes the accuracy of the inspection. Many companies, therefore, are embracing
the idea of automated screening systems. In 1996, as part of the Food Processing
Industry Initiative for Sensor Assessment and Evaluation, researchers began incorporating
an integrated digital color camera into a practical food quality screening system.
Ideally the system will be able to screen food products for overall quality at high-rate
line speeds, thus eliminating human error in grading, sorting, and quality control.
Project Objective
To develop an automated vision screening system for defect detection and grading
of fruits and meats.
The goals of the project in FY 1997 were the development of a prototype imaging cell, the acquisition of data for evaluation, development by DVT of a low-cost integrated color camera, and the development and evaluation of algorithms for defect identification.
The prototype imaging system was built from in-kind donations from Durand-Wayland and DVT. Durand-Wayland designed and built the cell hardware and provided two color cameras and associated electronic support hardware. DVT provided a prototype integrated color imaging system.
Sample image data were obtained from several sources. At the University of Florida Engineering Experiment Station, researcher Bill Miller gave the project team sample fruit images he had acquired that illustrate samples of defects and nondefects. In addition, the project team made a trip to Golden River Packaging to obtain fruit samples and also went to the local farmer’s market to do the same, all of which were imaged using the prototype imaging cell. In all, 650 fruits were imaged using the cell. The Georgia Institute of Technology then turned to poultry image files it already had in its archives for use in analyzing meat defects. In all, more than 1,600 image files were either generated or acquired for use by this study.
The integrated camera development effort unfortunately encountered technical obstacles, primarily related to the ability of the DVT design to achieve some of the proposed speed requirements (600 pieces per minute for fruit and 180 to 200 pieces per minute for meat products). At the conclusion of FY 1997, the team was reevaluating this element and considering other design options.
One of the more significant aspects of this project has been the development of the computer algorithms to be used for defect identification and characterization. Two major accomplishments in this area were the development and extension of two programs called VIPER and Netgrape to assist in data reduction. VIPER now consists of approximately 61,572 lines of code and Netgrape, 8,324 lines of code.
Using all of the tools developed, the study team also evaluated lighting options using five sources to optimize contrasts, 30 samples of detects, six diffusers, and seven configurations. Calibrated spheres were also built to evaluate image overlap.
Parametric and nonparametric statistical studies and image analysis procedures on the acquired image data were conducted. Researchers determined the significance of using a reference in the images; evaluated defect differences, spatial effects, lot differences, processing differences, and camera resolution effects; and tested neural networks with contributions of up to 11 inputs and 20 inner neurons.
Lastly, GTV models were used to train and test on 25 images and evaluate the effects of 170 filter channels.
FY 1998 Project Activities
In FY 1998, researchers are continuing to develop the integrated color vision system
as well as algorithms for quality determination. Priority has been placed on identifying
the imaging and computing hardware needed to complete the prototype. The selected
approach to accomplishing this is centered on three tasks: utilizing a PC platform
implementation, applying PCI frame grabbers, and exploring other developments in
digital camera technology. The long-term goal is to have a working laboratory prototype
of a fruit inspection system. Researchers also anticipate conducting real-time tests
of algorithms in a poultry-processing facility. If successful, the results of these
experiments will provide the foundation for commercialization of the integrated color
vision system.
UGA Food Processing Center: Process Assistance and Technology Transfer
Project Leader Romeo Toledo, The University of Georgia, (706) 542-1079
Project Participants Casimir Akoh, John Carpenter, Manjeet Chinnan, Michael Doyle,
Ron Eitenmiller, Mark Harrison, Yao-Wen Huang, Yen-Con Hung, William Hurst, Philip Koehler, Dorris Lillard, R. Dixon Phillips, Anna Ressurreccion, Estes Reynolds, Robert Shewfelt, Louise Wicker, and Scott Williams, The University of Georgia
FY 1997 State Funding $485,100
Industry’s Concern
In an effort to increase interaction between The University of Georgia (UGA) and
the food industry, the Food Processing Center or the Food Process Research and Development
Laboratory (FPRDL) was established. Industry personnel are encouraged to use the
facility, and FPRDL researchers perform applied research projects as requested by
industry. FPRDL also supports visiting international scientists who conduct research
or participate in service activities. FPRDL coordinates such research projects, follows
researchers’ progress to ensure that research results are transferred immediately
to the industry, and brings together industry personnel and researchers to ensure
that research programs are developed that are responsive to industry’s needs.
Project Objective
To assist the food processing industry in identifying problems, conducting research,
and transferring results.
During FY 1997, FPRDL conducted four Hazard Analysis Critical Control Point (HACCP) workshops for Georgia poultry processors with a total attendance of 186 participants. The workshops ensured that Georgia poultry processing firms will be in compliance with USDA-mandated HACCP programs required for 1998. Other workshops focused on issues such as process control, quality control, poultry marination, candy technology, and monitoring specialty products for safety hazards.
Eight companies, including WTCS Inc., Bunge Foods, Northside Packing, Golden State Foods, Advanced Chemistry Labs, USA FDA-Region IV, NEPCO, and McNeill Specialties, used the FPRDL pilot plant. This pilot plant work resulted in processes that will be commercialized by these companies. WTCS is building a processing facility in Gainesville, and Bunge’s Atlanta facility is expanding its product line.
In addition, a patent was filed on the high-pressure pasteurization process, and several national firms have expressed an interest in commercializing the process. The FPRDL is actively involved with the UGA Research Foundation in meeting with potential licensees, providing product samples, and demonstrating the process.
Technical consultation was provided to 96 firms or individuals, and FPRDL faculty worked with six national technical and trade organizations.
A bottled water beverage company was assisted with a problem related to modifying processes to remove suspended matter in the final product. Modifications were recommended that will enable the company to avoid closure and loss of market share which should lead to significant growth. In fact, the company has plans to construct a facility in Habersham county and employ 30–50 persons.
FY 1998 Project Activities
Research will focus on assessing advanced cooking technology, including radiant heat
for cooking using a radiant wall oven and assessment of relative degree of delivery
of heat transfer by convection, and radiant heat on yield and sensory properties
of baked chicken. Other technologies will also be evaluated, particularly supercritical
fluid extraction of peanut and pecan flavors and improved batter and breading formulations.
The Center will also be involved with research coordination, technology transfer,
process/product assistance, equipment use scheduling/maintenance, and seminar and
workshop development.
Assessment and Utilization of Beneficial Components in Georgia Agricultural Products and By-Products
Project Leader Ronald Eitenmiller, The University of Georgia, (706) 542-1091
Project Participants Casimir Akoh, Philip Koehler, and Robert Phillips, The University of Georgia
FY 1997 State Funding $70,800
Industry’s Concern
Nutrition and medical research continues to identify food components that have beneficial
actions in maintaining health or in treating pathological conditions. Nutraceuticals,
designer foods, and medical foods are playing increasingly large roles in food product
development.
Project Objective
To identify beneficial food components in Georgia commodities and to develop technologies
to expand their use, with an emphasis on food components and products with potential
to enter the food/feed ingredient market, benefit public health, and expand utilization
of Georgia commodities.
During FY 1997, a Waters Alliance High Performance Liquid Chromatography System was purchased and put into operation. The System continues to be used on a daily basis to support nutrition-related studies.
In addition, studies were completed for the USDA on the vitamin E content of key foods in the U.S. diet., while cooperative work with Auburn University continued to evaluate the nutritional quality of new fruit and vegetable cultivars under study for introduction to Southeastern agriculture. Work completed in 1996 evaluated 20 lettuce cultivars for vitamin C content and vitamin A activity.
Six commercial sweet potato cultivars obtained from Auburn University were evaluated for b-carotene content. Of the cultivars, Hernandez potatoes contained greater than 100 mg b-carotene per 100 g. Research is being completed to stabilize b-carotene in raw sweet potato to allow further processing by extrusion. Researchers believe that the sweet potato, if established as a cash crop for Georgia farmers, can replace more costly corn and soybeans in poultry and other animal rations.
Peanut flour was extracted into expanded snack products. In addition, folate stability was assessed in the products and was retained through the process. The feasibility of using such products for nutrient delivery through highly fortified, expanded peanut products was documented.
FY 1998 Project Activities
Efforts are focused on evaluating the nutritional value of new peanut products and
expanding existing knowledge on the vitamin E, folic acid, and monosaturated fatty
acid content. These nutrients, in good supply from peanuts, continue to be the subject
of dramatic findings in the diet-health area.
Automated Packaging of Bagged, Frozen Product
Project Leader Wiley Holcombe, Georgia Institute of Technology, (404) 894-6144
Project Participants Jim Clark, Harry Garner, Claudia Huff, Gary McMurray, Marlon Moses, and Alissa Pix, Georgia Institute of Technology
John Bowerman and Harry Ver Planck, Kliklok Corporation
Art Christianson and Allen Pye, Rich-SeaPak Corporation
FY 1997 State Funding $150,111
Industry’s Concern
Today human operators working on the production line perform manufacturing tasks.
Although this technique has proven successful over the years, manufacturers are interested
in finding automated alternatives. For the last six years, researchers at the Georgia
Institute of Technology (Georgia Tech) have conducted studies in the area of robotics
and automation in an attempt to produce more flexible machinery to be used on the
production line, i.e., machinery with similar performance criteria to that of the
human.
Project Objective
To develop automation technology for loading bags of frozen food into top-load, paperboard
cartons.
The team initially focused on generating alternative design options for accomplishing the project objective. Through a series of design meetings, 21 different design concepts were generated using individual and group problem-solving techniques. The concepts were subsequently pared down to five finalists using a ranking scheme that allowed participants’ first- and second-ranked concepts to be included. All five finalists were then simulated to determine the quantitative criteria needed to support final concept selection. A cost and performance analysis was also completed, and a meeting arranged for final design selection.
FY 1998 Project Activities
The team will make the final design selection based on cost, market, and other considerations,
and proceed with development of a prototype. This development will include the generation
of engineering drawings and the conductance of tests on selected design features.
A preliminary prototype system will be fabricated as part of this effort.
Direct Regional Industry Assistance
The following reports are part of Project Number FP97-OT01, Direct Regional Industry Assistance (DRIA). Projects seek to identify what is needed in direct industry assistance to regional food processors to accomplish the following goals: expand present industry, enhance and expand the industry’s employment base, increase overall market share, attract and develop new industry, and assist in establishing a research and development network. DRIA researchers also work to develop delivery mechanisms and to provide the needed support to regional food processors. These mechanisms include regional symposia, dissemination of information to all companies within the industry, and in-plant partnerships to determine the benefits of the various programs.
Food Processors of South Georgia: Defining the Work Ethic
Project Leader David Campbell, Valdosta State University, (912) 245-2237
Project Participant John Boatwright, Valdosta State University
FY 1997 State Funding $16,092
Industry’s Concern
Food processors are continually identifying ways to expand their market share. A
key aspect of this is their work force. In 1996, processors in South Georgia were
asked what factors were inhibiting or constraining their firms’ expansion. The most
popular set of responses dealt with the work ethic of the work force and social factors
that militate against working in hard, low-paying jobs.
Project Objective
To examine the concept of work ethic and define its components as seen by members
of South Georgia’s food processing industry. (South Georgia encompasses the 44 counties
across the southern tier of the state. Food processors include all firms that process
food except for firms limited to retailing food and growing food.)
Four focus groups met to discuss the concept of work ethic, particularly what traits define a “good” worker. A questionnaire was developed and mailed to 108 food processors. Fifty-six (51.9%) completed and usable questionnaires were returned. The participants were asked to observe employees noting whether or not they possessed any of the traits outlined on the questionnaire. The participants then ranked the observed traits on a scale of 10, and 16 were identified as those that best describe a “good” worker.
FY 1998 Project Activities
Project is completed, and a report has been generated.
Georgia FoodPAC International Marketing Activity Research
Project Leader Lynda Hamilton, Georgia Southern University, (912) 681-5605
Project Participant Leo Parrish, Jr., Georgia Southern University
FY 1997 State Funding $25,000
Industry’s Concern
Food processors continue to show interest in pursuing international endeavors, thus
expanding their market share beyond Georgia’s borders.
Project Objective
To identify the international marketing interests of Georgia food processors.
Using the Georgia Manufacturer’s Directory, a database was constructed which aided in identifying Georgia food processors by their standard industrial code. An international marketing activity survey was conducted with 398 Georgia food processors. Of the 398 surveys mailed, 122 were returned. Of those responses, 53 (43%) were interested in assistance from Georgia Southern University’s Center for International Business Education. Company profiles were developed to unveil what their strengths, weaknesses, and needs are for internationalization. Researchers then addressed those concerns as the companies consider the exporting process.
Two newsletters were mailed to interested food processors and other parties within the international business community. The newsletters contained information on how to begin the exporting process, international trade-related Web sites, trade shows, contacts within the international trade community, and trade leads.
In April 1997, researchers helped organize a trade mission to Mexico City for food processors and other business participants. The event was the first penetration into the international market for some, and involved visits to the Expos de las Americas (hospitality industry trade show), the Central
de Abastos (food distribution center), and workshops with F.A.S. and Georgia Export Specialists.
FY 1998 Project Activities
Project is completed, and a report has been generated.
Exploring Foreign Markets for Georgia’s Processed Foods
Project Leader Marcia Jones, Georgia Southern University, (912) 681-0404
Project Participant Leo Parrish, Jr., Georgia Southern University
FY 1997 State Funding $24,500
Industry’s Concern
Nearly $13 billion worth of food products processed in Georgia are exported overseas.
Food processors continue to explore initiatives to expand and enhance their export
endeavors.
Project Objective
To explore overseas markets for Georgia’s processed foods.
Researchers studied the foreign demand for processed foods in Japan, Brazil, Chile, Mexico, and Canada. Preliminary results indicate that all of these markets represent sizable potential markets for exports of processed meat from Georgia, especially of meat-based products such as sausages and lower beef cuts. Latin American consumers seem to prefer the taste and texture of grass-fed beef rather than grain-fed beef, and this puts Georgia at an advantage to tap into that market. Also, Mexico’s demand characteristics for red meat exports are more in line with the supply characteristics of Georgia’s product, thus placing the state at an advantage to pursue exports to Mexico as well.
FY 1998 Project Activities
Project is completed, and a report has been generated.
Environmental Projects
Environmental Technical Assistance Program for Georgia Food Processors
(Continuation of Project Number FP97-EN01B)
Project Number FP98-EN01
Co-Project Leaders
James Walsh, Georgia Institute of Technology, (404) 894-8054, jim.walsh@grri.gatech.edu
Jackie Sellers, The University of Georgia, (706) 542-8382, jsellers@bae.uga.edu
FY 1998 State Funding: $152,688
By-Products Recovery Pilot Plant
(Continuation of Project Number FP97-EN02)
Project Number FP98-EN02
Project Leader Mark Eiteman, The University of Georgia, (706) 542-0833, eiteman@bae.uga.edu
FY 1998 State Funding: $197,000
Food Safety Projects
Development of a Quantitative Microbial Risk Assessment Model
Project Number FP98-FS01
Project Leader Mary Alice Smith, The University of Georgia, (706) 542-2454, smith@flavor.fst.uga.edu
FY 1998 State Funding: $21,192
High Pressure Pasteurization for Elimination of Salmonella and Listeria
in Liquid Egg Products
(Continuation of Project Number FP97-FS02B)
Project Number FP98-FS02
Project Leader Yen-Con Hung, The University of Georgia, (770) 412-4739, yhung@cfsqe.griffin.peachnet.edu
FY 1998 State Funding: $94,680
Process and Product Competitiveness Projects
Low-Cost Integrated Machine Vision System for Food Quality Grading
(Continuation of Project Number FP97-PC03B)
Project Number FP98-PC01
Project Leader Wayne Daley, Georgia Institute of Technology, (404) 385-0034, wayne.daley@gtri.gatech.edu
FY 1998 State Funding: $195,650
Marination Technology and Process, Product, and Ingredient Interactions
(Continuation of Project Number FP97-PC01B)
Project Number FP98-PC02
Project Leader Louise Wicker, The University of Georgia, (706) 542-1055, lwicker@uga.cc.uga.edu
FY 1998 State Funding: $215,000
Extending the Quality and Utilization of Frying Oils and Improving the Quality of Fried Foods
Project Number FP98-PC03
Project Leader Casimir Akoh, The University of Georgia, (706) 542-1067, akoh@flavor.fst.uga.edu
FY 1998 State Funding: $159,950
Automated Packaging System
(Continuation of Project Number FP97-PC06)
Project Number FP98-PC04
Project Leader Wiley Holcombe, Georgia Institute of Technology, (404) 894-6144, wiley.holcombe@gtri.gatech.edu
FY 1998 State Funding: $241,164
An Automated Approach to Continuous Curing and Post-Processing of Peanuts
Project Number FP98-PC05
Co-Project Leaders
Christopher Butts, USDA, ARS, National Peanut Research Laboratory, (912) 995-7431, cbutts@asrr.arsusda.gov
George Vachtsevanos, Georgia Institute of Technology, (404) 894-6252, george.vachtsevanos@ee.gatech.edu
FY 1998 State Funding: $116,902
Assessment and Utilization of Beneficial Components in Georgia Agricultural
Products and By-Products
(Continuation of Project Number FP97-PC08B)
Project Number FP98-PC06
Project Leader Ronald Eitenmiller, The University of Georgia, (706) 542-1091, eitenmil@flavor.fst.uga.edu
FY 1998 State Funding: $118,100
UGA Food Processing Center: Advanced Research Initiatives and Technology
Transfer
(Continuation of Project Number FP97-PC04B)
Project Number FP98-PC07
Project Leader Romeo Toledo, The University of Georgia, (706) 542-1079, cmsromeo@uga.cc.uga.edu
FY 1998 State Funding: $336,700
Quality Enhancement of Fried Foods Through Computer Visualization of the Frying Process
Project Number FP98-PC08
Co-Project Leaders
Manjeet Chinnan, The University of Georgia, (770) 412-4741, mchinna@cfsqe.griffin.peachnet.edu
William Bullock, Georgia Institute of Technology, (404) 894-4874, bill.bullock@arch.gatech.edu
FY 1998 State Funding: $159,974
Major Infrastructure Improvement Projects
By-Products Pilot Plant Facilities Expansion
FY 1998 State Funding: $300,000
Renovation and expansion of the By-Products Testing Laboratories at The University of Georgia’s Pilot Plant
Food Processing Center Renovations
FY 1998 State Funding: $1,900,000
Major renovation of existing pilot plant and associated research laboratories (Phase 1 of proposed three-phase project) at The University of Georgia’s Food Science Building
