Almond Characteristics and Technology Considerations for Continuous Inactivation During Dry ...

42 Pages·2017·2.24 MB·English

by  Jenny Nicolau

ALMOND CHARACTERISTICS AND TECHNOLOGY CONSIDERATIONS
FOR CONTINUOUS INACTIVATION DURING DRY ROASTING
Room 314 | December 5 2017
CEUs – New Process
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AGENDA
• Tim Birmingham, Almond Board
of California, moderator
• Doug Beloskur, BUHLER Group
• Kaitlyn Casulli, BUHLER Group
PRESENTATION |2017 3
Almond characteristics and
technology considerations for
continuous inactivation during
dry roasting.
Douglas Beloskur Kaitlyn Casulli
Bühler Aeroglide Red Wolf Consulting
Cary, NC East Lansing, MI
Innovations for a better world.
Presenter introduction.
Kaitlyn Casulli is the founder and food safety engineering Douglas Beloskur is Product Manager, Automation for Buhler
consultant for Red Wolf Consulting and PhD student at Michigan Aeroglide. He holds a Bachelor of Science in Mechanical
State University. She holds a Bachelor of Science in Food Science Engineering and a Master of Science in Engineering, from Kettering
from North Carolina State University and a Master of Science in University in Flint, Michigan, USA. Since joining Buhler Aeroglide in
Biosystems Engineering from Michigan State University. Her 2007, he has evaluated and commissioned various types of
academic and consulting work focuses on addressing modeling convection drying equipment and conducted drying theory courses
challenges related validation of pathogen-reduction processes, with all over the world. He has spent nearly three years working in
a specific focus on low-moisture foods (e.g., developing a model for Bühler’s head offices in Uzwil, Switzerland as Process Engineering
Salmonella inactivation in pistachios, quantitative microbial risk Manager.Doughasalsobeenpublishedin varioustrademagazines
assessmentforSalmonellainpeanuts). onthetopicofindustrialautomationandthermalprocessing.
Email [email protected] Email [email protected]
Phone [phone] Phone [phone]
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Agenda.
1 Presenter Introductions 2 min
2 Dry Roasting Inactivation Background 8 min
3 Impact of Layer Depth on E. faecium Inactivation in Almonds 25 min
4 Inactivation Technology Considerations – Continuous Dry Roasting 15 min
5 Q&A 10 min
6 References / Terminology
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Take-away objectives.
• Layer depth did not exhibit influence on inactivation of E. faecium surrogate for
almonds under typical dry roast conditions.
Can capacity of your dry roaster be increased?
• Sensor and data collection technology continues to become more robust and
less costly, implementation of new technology can improve food safety.
Can additional sensors and process data improve food safety and reduce
operational costs for your dry roasting process?
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Dry roasting inactivation
background.
Bühler 20816 | Corporate P1r2e/s7e/2n0ta1t7ion
Background.
Dry roasting inactivation
• Uses convective heat transfer as a preservation
technology that reduces the probability of spoilage and
pathogenic growth
• Brings about positive chemical and physical changes
Zone 1 Zone 2
• Develops final color and flavor profile synchronously
with pathogen reduction
• Dewaters product for increased shelf stability Zone –Referencing a specific dryer area with individually
controlled airflow, volume, temperature, exhaust volume, and
humidity
• Reduces number of processing steps
• Reduces cost of finished product
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Background.
Why validate a dry roasting
process for pathogen reduction?
• Dry foods were previously considered low risk because
they do not support pathogenic growth
• Pathogenic contamination in dry foods is now broadly
recognized (Beuchat et al., 2014)
• Pathogens like Salmonella have the ability to survive for
long periods of time (>1 year) in dry environments
• Salmonella can cause illness with as few as 1 cell
• Salmonella is often recognized as the target pathogen
for validations
• Validation of dry roasting operation reduces a need for
further processing
• No need for PPO or other methods
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