Volume 3, Issue 3 – November/December 1998
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Call for Proposals Format on the Web You should be receiving the Call for Proposals for FY 2000 in the mail soon. The proposal format is also available on the Web at foodpac.gatech.edu/cfp.htm. Project proposals are due February 3, 1999. FoodPAC Brochure Now Available To receive a copy of the new FoodPAC brochure, e-mail your name, mailing address, and number of copies needed to nancy.kelley@gtri.gatech.edu or call (404) 894-3412. Annual Report Nears Completion Final reports for FY 1998 FoodPAC projects have been received, and the FoodPAC FY 1998–1999 Report to Industry is scheduled to be available in mid-November. Upcoming Food-Related Workshops Title: Risk Management Plan Date: November 17–18, 1998 Location: November 17 — North Metro Tech, Acworth, Georgia November 18 — Tifton Rural Development Center, Tifton, Georgia Contact: Ginny Key, (404) 894-0968 Title: Environmental Health and Safety Date: November 19, 1998 Location: Holiday Inn, Athens, Georgia Contact: Gloria Walters, (404) 526-3685 Title: Developing and Implementing HAACP in Small and Medium Sized Plants Date: March 11–13, 1999 Location: Georgia Center for Continuing Education, The University of Georgia, Athens, Georgia Contact: Estes Reynolds, (706) 542-2574 Future FoodPAC Dates to Remember Nov 15 FoodPAC FY 1998–1999 Report to Industry due Feb 3 FY 2000 proposals due Feb 15 - Mar 15 Technical Committees meet to review FY 2000 proposals Mar 15 - April 6 Steering Committee selects FY 2000 research agenda Remember… Submit comments and story ideas to the Editor at (404) 894-3412 or angela.colar@gtri.gatech.edu	.	Project Spotlight Editor’s Note: From time to time, The Food Chain will bring you information on recently completed FoodPAC fiscal year research projects. Some projects, like the one we bring to you in this issue, have not been chosen for continuation in the next fiscal year, but have provided interesting research findings we think are worth sharing with our readers who otherwise would not see the fruits of a number of innovative projects. Quality Enhancement of Fried Foods Through Computer Visualization of the Frying Process Recent studies have reported that more than 500,000 institutional and commercial restaurants in the United States are involved in deep-fat frying operations (source: Proctor & Gamble, National Restaurant Association). Health organizations throughout the country have long called for lowering the caloric intake from food products. Reducing the contribution of calories from fat is at the center of this national initiative. In fact, the U.S. Surgeon General recommends that fat consumption be reduced by 25 percent. In response to this, the food industry is continually seeking innovative processes that will result in new products with reduced fat content, appropriate moisture content, and improved quality attributes. Based on measurements, digital representations of butterfly and popcorn shrimp were developed and used to specify boundary conditions during solution of the appropriate mathematical equations for heat, moisture, and fat transfer. (Above) Video captured and digitized images of breaded butterfly shrimp and its cross sections. A FY 1998 FoodPAC project, Quality Enhancement of Fried Foods Through Computer Visualization of the Frying Process, took a step in that direction. The project focused on developing a visualization tool to simulate physical and chemical changes in food products during deep-fat frying. In particular, the study focused on breaded food products, including butterfly shrimp, popcorn shrimp, and French toast. The project clearly demonstrated the value of academia/industrial collaboration, as researchers representing Georgia Tech, The University of Georgia (UGA), and Rich SeaPak Corporation worked together to tackle this industrial challenge. The team successfully created mathematical models to accurately reflect the frying process for complex food shapes, and developed an initial computer visualization application software prototype to test and evaluate internally. Visualization screen menu. Mathematical models for heat, moisture, and fat transfer in multiple products during deep-fat frying were developed. These models were later validated using data collected from laboratory and production-scale frying. Comparison of regression model and experimental results indicated that the model agreed closely with observed temperature, moisture, and fat contents of the products during deep-fat frying. The computer visualization software prototype delivered striking visual images, which proved helpful in understanding the food frying process. Researchers believe the industry will be able to more readily make decisions regarding quality and process conditions during new product development using this new software tool. Information for the preceding article was extracted from FY 1998 FoodPAC Final Report, Quality Enhancement of Fried Foods Through Computer Visualization of the Frying Process, Manjeet Chinnan, principal investigator, UGA. Project participants include: UGA: Yen-Con Hung, P. Mallikarjunan, Michael Ngadi Georgia Tech: Jim Budd, William Bullock, Peter Presti, Tim Purdy, Scott Robertson, Michael Sinclair Rich SeaPak: Hamsa Thota

For further information on FoodPAC, please contact: Executive Coordinator: Mr. Gary Black Georgia - Agribusiness Council, (770) 242-3834 Environmental Coordinator: Dr. Dale Threadgill - University of Georgia, (706) 542-1653 Food Safety Coordinator: Dr. Michael Doyle - University of Georgia, (770) 228-7284 Product/Process Competitiveness Coordinator: Mr. Craig Wyvill - Georgia Tech, (404) 894-3412

Making Georgia the national and international leader in the food processing industry in the 21st century

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