engineering & processing - aacc international ean… · engineering & processing division...

Engineering & Processing Division Newsletter

Spring-Summer 2014 Issue

CONTENT

• Message from Division Officers

• 2013 Meeting Highlights

o Division Luncheon

o E&P Best Student Paper

Competition

• 2014 Stanley Watson Award: Call for

Nomination

• 2014 Annual Meeting Information

• Hot Topics

o Upcoming short courses &

workshops

o Latest developments in cereal

processing research

• Division Financial Statement

• Division Officers Contact Information

If any member of the division has something

(s)he might want to communicate in the next

newsletter, or for comments/suggestions please email:

Sathya Kalambur; [email protected]



2013 ANNUAL MEETING HIGHLIGHTS

MESSAGES FROM DIVISION OFFICERS

CHAIR: Sathya Kalambur, Frito Lay North America, TX

Dear E&P Division members: I am thrilled to be in touch with you through this newsletter. This

newsletter is a fantastic medium to highlight our division’s contribution to annual meetings,

AACC and student community. I am proud of our members and their participation &

contribution to keeping this division vibrant and exciting.

I would like to thank my fellow division officers for continuing the tradition of newsletter

publication this year. The newsletter highlights upcoming division activities for 2014 along with

information on upcoming short courses and latest research developments in cereal processing.

If you have suggestions & ideas to expanding the influence of our division, please feel free to

contact any of the division officers.

TREASURER: Dilek Uzunalioglu, Ingredion Inc., Bridgewater, NJ

It is my pleasure to be part of the AACC Engineering & Processing Division and work with Sathya,

Supriya and Pavan. Please enjoy the division newsletter and let us know if you have any topics

you would like us to include in the next division newsletter. I am looking forward meeting you all

at the annual meeting.

CHAIR- Elect: Supriya Varma Hello E&P Division Members,

I am excited to be a part of this division and would love to use the newsletter as a tool to

communicate the latest developments in the field of cereal processing and technology. I am

looking forward to connecting with the division members at the annual meeting. I would also

urge the division members to share relevant information /news snippets/articles that can be

used to grow and nurture this division in the future.

STUDENT REPRESENTATIVE: Pavan Harshit Manepalli

Hello Members and Friends of the Engineering & Processing Division. I would like to express my

sincere appreciation to Sathya, Supriya & Dilek for making this newsletter. Please take a few

minutes to read this newsletter which will be a recap of the 2013 annual meeting and contains

the events and agenda of the upcoming 2014 annual meeting as well. This is a great way to keep

our members interested and informed. I am looking forward to meet all of you at the annual

meeting in Rhode Island.



DIVISION LUNCHEON AND MEETING- SEPTEMBER 3OTH, 2013

2013 AGENDA

AACC E&P Division Luncheon

Albuquerque, New Mexico

• Introduction to 2012-2013 Executive

Committee (Heather) and luncheon

attendees

• Discussion and adoption of 2012

meeting minutes

• Division membership and financial

statement

• Highlights of Division Activities

• Election of 2013-2014 Executive

Committee, including secretary/

treasurer

• Recognition of past chairs

• New business

- New ideas/ activities for E&P division

for 2013-14

- E&P symposium and workshop topics

for 2014 annual meeting

- Other new business

• Division lecture: Energy Efficient Drying

Processes by Michael Ehr from Buhler

• Meeting adjournment

Pavan Harshit Manepalli, 2013 Best

Student Paper award winner



2013 E&P Best Student Paper & Poster Competition

The Best Student Paper Award ceremony took place at the division luncheon meeting. A team of three

reviewers reviewed 24 oral & poster abstracts submitted by students for this award. The top 3 abstracts

were selected based on criteria similar to AACC’s graduate student paper competition. The final winner

was selected based on evaluation of their poster or oral presentation. Pavan Harshit Manepalli won the

2013 Best Student Paper award for his work titled “Mathematical modeling of flow behavior and cell

structure formation during extrusion”. The award carried $500 in prize money and a plaque

commemorating his work. Below is the abstract of his award winning work.

Mathematical modeling of flow behavior and cell structure formation during extrusion

P. H. MANEPALLI (1), A. Garg (1), H. Dogan (1), J. Mathew (2), S. Alavi (1) (1) Kansas State University, Manhattan, KS, U.S.A.; (2) Frito-Lay R&D, Plano, TX, U.S.A.

Expanded snack products have a large share in the market in terms of consumption and economic value. High oil content in snacks leads to obesity and cardiovascular problems. In order to reduce the amount of oil delivered by any product while maintaining its consumer acceptability, it is important to understand the parameters affecting oil uptake during processing steps such as frying. Cellular structure is an important parameter affecting the oil content in snack products. Cellular structure formation during extrusion of expanded snacks is dependent on the flow behavior of melt and dynamics of vapor induced puffing. The objective of this work was to develop and validate a predictive model for flow behavior of a biopolymer melt inside the extruder and formation of cellular structure during vapor induced puffing. The temperature, pressure and barrel filling ratio profiles inside the extruder were

developed from input parameters like in-barrel moisture (15-25% wet basis) and screw configuration (low, medium, high shear), using one-dimensional modeling approach. Rheology of the flow was described using the non-Newtonian, non-isothermal viscosity model. The effect of variability of input parameters on the expansion of the extrudate was also modeled using stochastic methods. For validating the model, melt temperature (390–410 K) and specific mechanical energy were compared with experimental data obtained from twin screw extrusion of corn meal based expanded products. Cell structure (average cell radius = 260-350 microns) and expansion (sectional expansion ratio = 15-28) data were also validated using experimental results.



THE 2014 STANLEY WATSON AWARD

CALL FOR NOMINATION

Established in 2001, the Stanley Watson Award is named in honor of an early corn wet-milling pioneer who started his research at the USDA during the early 1940s. Watson made substantial contributions in the improvement of the wet-milling process. The award recognizes outstanding AACCI members who, through the application of engineering principles, have made significant contributions in the area of cereal/grain processing. The award is presented biennially.

Nominations for the 2014 award are due June 23, 2014

Nominations must include (1) Name of Nominee, (2) Position, (3) Complete Address and Contact Information, (4) Area of Research, and (5) a Nominating Statement detailing the nominee's significant contributions in the area of cereal/grain processing via application of engineering principles, and (6) Name of the Nominator. Please send the nominations to Sathya Kalambur at [email protected]. The nomination could be a self-nomination as well. The award is presented biennially. The award carries $1000 towards 2014 AACC Intl. conference attendance and a lecture presentation to be delivered at the division luncheon. The winner will also be presented with a plaque.

Past Award Recipients:

2001: Stanley Watson

2003: Do Sup Chung

2008: Rolando Flores

2010: James D. Wideman

2012: Syed S H Rizvi (pictured right)

Dr. Rizvi made substantial improvements in the area of Food Engineering. He

pioneered a novel supercritical fluid extrusion technology for generating a number

of grain-based products, ranging from breakfast cereals to snack foods and

bakery products. Dr. Rizvi and his research group developed a novel hybrid

process, known as supercritical fluid extrusion or SCFX. This new process has

enabled the extrusion of expanded food products with formulations containing

temperature and shear sensitive ingredients, a very noteworthy achievement in

process engineering as well as in grain-based product development. He has over

170 peer-reviewed publications and holds eight patents. Dr. Rizvi’s noteworthy

contributions to the field of Food Engineering is his eight books that he has

published which facilitates the better understanding of the unique and complex

food processing and engineering operations and material properties of relevance

to academicians and industry personnel.



2014 ANNUAL MEETING INFORMATION

2014 E&P Division Meeting and Luncheon

The Engineering & Processing Division Meeting and Luncheon is scheduled to be held on

Monday October 6th from 12:30-2:00 PM. Be sure to register for the luncheon when you

register for the annual meeting. It will be a great time to reconnect with your colleagues

and find out what is new with the division. The recipient of the 2014 Stanley Watson award

will also deliver their lecture presentation at this time.

2014 Annual Meeting E&P Symposia

Several technical symposia relevant to Engineering & Processing initiative were selected by the 2014 annual

meeting planning committee. Details of the symposia are outlined below. We hope you will find these symposia

of interest and we encourage our E&P members to attend. Many thanks to the symposia organizers and

sponsors!

1. Noninvasive Sensor Techniques and Its Potential Application in Cereal Processing

This session will address the innovative or novel sensor techniques and its validations for the applications in the

production of cereal based products. The continuous knowledge about critical product characteristics during the

processing of food products is of particular importance. Innovative analysis methods which can be applied inline

in the process enhance not only the quality of the product, but also improve the understanding of the product

behavior depending on the process.

Organizers: Mario Jekle, TU München, Freising, Germany; Chris L. Miller, Kansas State University, Manhattan,

KS, U.S.A.

List of Speakers:

• Ultrasound as a Noninvasive Technique for Assessing Dough Properties During Process Operations,

M.SCANLON, University of Manitoba, Winnipeg, Canada

• Image analysis techniques for processing of cereal products, T.BECKER, Technische Universität München,

Freising, Germany

• Visible and Near-IR Imaging and Spectroscopy for Grading Factors in Wheat, S.R.DELWICHE, USDA-ARS,

Beltsville, U.S.A.

• Monitoring of sourdough fermentation by fluorescence spectroscopy, B.HITZMANN, Universität Hohenheim,

Stuttgart, Germany

2. Providing Solutions with Pulse Ingredients in Product Development Applications

This symposium will highlight the challenges faces when processing with pulses and provide practical solutions.

Increased interest in novel food ingredients such as pulses (pea, lentil, chickpea, bean) has piqued the curiosity

of the food industry due to their health benefits and functionality as ingredients. With any new ingredient, food



developers face challenges relating to flavor, ingredient functionality, and processing efficiency, while ensuring

health benefits are maintained.

Organizers: Ning Wang, Canadian Grain Commission, Winnipeg, MB, Canada; Tanya Der, Pulse Canada,

Winnipeg, MB, Canada; Heather Maskus, Canadian International Grains Institute, Winnipeg, MB, Canada

List of Speakers:

• Digestibility and nutritional quality of food products containing pulse ingredients, J.BOYCE, Agriculture Agri-

Food Canada, St Hyacinthe, QC, Canada

• Gluten free noodles from pulses: Processing and quality characteristics, N.WANG, Canadian Grain

Commission, Winnipeg, MB, Canada

• Pulse fractions and value added by-product utilization, R.TYLER, University of Saskatchewan, Saskatoon, SK,

Canada

• The effects of yellow pea flour on the physical and sensory properties of Asian noodles, L.BOURRE, Canadian

International Grains Institute, Winnipeg, MB, Canada

• Pulse Quality Evaluation: New imaging tools to examine morphological traits of pulses and pulse foods,

J.WOOD, Tamworth Agricultural Institute, Tamworth, Australia

3. The Use of New Technologies in the Determination and Enhancement of Rice Grain Quality

This symposium will highlight the use novel handling techniques and processing techniques that enhance rice

grain quality as well as the innovative ways of more accurately measuring quality indices.

Organizer: John Manful, Africa Rice Centre, Cotonou, Benin.

List of Speakers:

• Measuring chalk levels in rice, T.SIEBENMORGEN, University of Arkansas, Fayetteville, AR, U.S.A.

• The use of SEC for accurate determination of amylose content in rice, M.FITZGERALD, University of

Queensland, Brisbane, Australia

• Genetics of eating and cooking qualities revealed by genome-wide association mapping, J.BAO, Zheijiang

University, Hangzhou, China

• Paddycheck: A new technology for determining the milling quality on paddy rice, H.ANDREN, Perten

Instruments AB, Hagersten, Sweden

• Updating the use of KOH treatment in the analysis of 2-acetyl-1-pyrroline, C.GRIMM, USDA-ARS, New

Orleans, LA, U.S.A.

4. Cereal Foods: Opportunities in the Oriental World

Cereal foods industry plays a critical role in the booming oriental market. In particular, China has emerged as

one of the three most important economies in the world and great opportunities exist. Significant changes have

taken place in the past decade in China, Japan, Korea etc. in processing technology, consumption patterns and

market trends. The informative presentations will show how the application of underpinning science and



technology is used to address critical issues and key opportunities when tradition meets modernization in this

challenging oriental world. This special symposium will indicate that while the underpinning cereal grain science

may be global, its application requires a sound knowledge of local products and their associated manufacturing

and consumer preference bases for millers, bakers or traders to remain successful in the era of economic

globalization.

Organizers: Weining Huang, Jiangnan University, Wuxi, China; Feng Wang, MagiBake International, Inc, Wuxi,

China.

List of Speakers:

• New approaches to measurement of texture in starch-based foods, H.CORKE, University of Hong Kong, Hong

Kong, China

• Traditional sourdough steamed bread industrialization in China: (I) Characterization and profile analysis of

flavor compounds, N.LI, Guangzhou Puratos Food Co.Ltd., Guangzhou, China

• The role of cross-cultural sensory research in testing for quality of oriental products, V.SOLAH, Curtin

University, Perth, Australia

• Use of rice flour in baked goods: Recent studies in Japan, H.OKUSU, Nippon Flour Mills, Kanagawa, Japan

• Genetic mechanism and molecular improvement of the quality of Japonica rice, Q.LIU, Yangzhou University,

Yangzhou, China

5. Protein-Starch Interactions and Their Importance in End-Product Quality

Ingredients like flour and water are processed to build structures with gas cells and/or crispy texture. Separately,

functional properties of proteins and starches have been well-established. However, at the interface where

protein and starch meet, less is known about the effect of the interactions. Novel analytical techniques and

current research will be presented that unravels the role of protein-starch interactions in dough, ingredient

processing, food product quality and bio-based materials.

Organizers: Clyde Don, CDC Foodphysica, Driel, Netherlands; Katharina Konitzer, Deutsche

Forschungsanstalt für Lebensmittelchemie, Freising, Germany; Robin Connelly, DuPont Nutrition & Health, St

Louis, MO, U.S.A.; Monjur Hossen, Kellogg Company, Kalamazoo, MI, U.S.A.

List of Speakers:

• The role of Gliadin and Glutenin in Protein-Starch interactions, C.DON, CDC Foodphysica, Driel, Netherlands

• Probing for interactions with ultrasound, M.SCANLON, University of Manitoba, Winnipeg, Canada

• Processing of cereal proteins and starches into new bio-based chemicals & products, B.LAGRAIN, Centre for

Surface Chemistry and Catalysis KU Leuven, Leuven, Belgium

• Importance of Protein-Starch interactions in Dough Rheology, B.SROAN, Nestle R&D, Solon, U.S.A.

• Effects of protein-starch interactions from the perspectives of an Engineer, M.JEKLE, Technische Universität

München, Freising, Germany



2014 E&P Best Student Paper Competition

The AACC International Engineering and Processing Division will continue the tradition of sponsoring a division

'Best Student Paper Competition' in 2014 also. The award will include a $500 cash prize. The winner will also be

presented with a plaque.

Abstracts submitted by students will be screened by a panel and 3-5 finalists will be selected and notified.

Finalists are required to attend the E&P Division luncheon meeting at the 2014 AACC International Annual

Meeting in Rhode Island. Final winner(s) will be selected based on judging of the oral/ poster presentations

during the annual meeting. For questions, please contact Sathya Kalambur ([email protected]).



HOT TOPICS

Upcoming short courses and workshops on cereal science and processing

Course Name Organized By When Where Web-site

Food Extrusion:

Design, Process

and Applications

Short Course

AACC

International

April 23-25,

2014

Kansas City,

Missouri

http://www.aaccnet.org/meetings/events

/Pages/Extrusion.aspx

Practical

Membrane &

Other Separation

Technologies

Short Course

Texas A&M

University

April 27-

May 1,

2014

College Station,

Texas

http://foodprotein.tamu.edu/separations/

scmembrane.php

Savory Snacks

Production Course

European

Snacks

Association

13-15 May,

2014

Berlin,

Germany

http://www.esa.org.uk/

Baking

Technology:

Recent

Developments

Conference

Campden BRI June 3-4,

2014

Chipping

Campden, UK

http://www.campdenbri.co.uk/bakery-

technology-conference.php

Breakfast Cereals:

From Field to

Table Short Course

AACC

International

June 4-6,

2014

Tampa, Florida http://www.aaccnet.org/meetings/events

/Pages/BreakfastCereals.aspx

Food Safety and

Traceability

Systems for the

Grain and Feed

Industries

Workshop

AOCS, AACCI

and IFT

June 5-6,

2014

Oak Brook, IL http://www.midwestaoac.org/

Extruded Products

Workshop Food

Buhler October

21-24,

2014

Uzwil,

Switzerland

http://www.buhlergroup.com/global/en/s

ervices/training--courses/pasta--extruded-

products/extrusion-workshop-food.htm



Recent developments in cereal processing research

The research communities in academia and the food industry have focused their efforts on innovating in the

field of cereal processing. A cursory glance through the leading international engineering and processing

publications helps in identifying the latest trends in this field.

The use of Pulsed Electric Field (PEF) in foods and its effect on food structure continues to be studied.

Researchers are studying the effect of PEF treatment on inactivation of enzymes in cereals (e.g. lipase in brown

rice). The field of drying technology continues to be optimized to make it more energy efficient. Intermittent

drying applications like Ultrasound, Infrared (IR) and microwave used in combination with traditional drying

technologies are being studied for maximum benefits in terms of efficient use of energy and product quality.

Combination of traditional and popped cereal flours is being explored to generate wide range of

textures/nutritional profiles in cereal products. Researchers are studying new technologies/modifications to

existing cereal processing technologies e.g. milling, baking, extrusion etc. that can be developed to incorporate

the versatility of whole grains in processed cereal foods. In addition to traditional cereal food products,

researchers are also focusing on the challenges faced to develop low–protein/ protein free cereal foods for

dietary management. Combination of advancements in raw ingredient technologies, fermentation processing

and flavor development has helped in developing high quality products for this category. This by no means is an

exhaustive list, however helps in giving a sneak peek into the advancements in the field of cereal processing

technologies.

References

1. Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific

dietary management , Food Research International, Volume 54, Issue 1, November 2013, Pages 935-950

Emanuele Zannini, Wilma Kingston, Elke K. Arendt, Deborah M. Waters

2. Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture

of pasta , LWT - Food Science and Technology, Volume 57, Issue 1, June 2014, Pages 217-222

Alma Rosa Islas-Rubio, Ana María Calderón de la Barca, Francisco Cabrera-Chávez, Alma Guadalupe

Cota-Gastélum, Trust Beta

3. How can technology help to deliver more of grain in cereal foods for a healthy diet? Journal of Cereal

Science, In Press, Corrected Proof, 30 January 2014 K. Poutanen, N. Sozer, G. Della Valle

4. Inactivating effect of pulsed electric field on lipase in brown rice, Innovative Food Science & Emerging

Technologies, Volume 22, April 2014, Pages 89-94

Jian-Ya Qian, Yu-Ping Gu, Wei Jiang, Wei Chen

5. Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific

dietary management , Food Research International, Volume 54, Issue 1, November 2013, Pages 935-950

Emanuele Zannini, Wilma Kingston, Elke K. Arendt, Deborah M. Waters



FEBRUARY 2014 FINANCIAL STATEMENT

BALANCE FORWARD 3/31/13 $ 3,120.55

RECEIPTS

April Dues 155.00

May Dues 20.00

June Dues 115.00

July Dues 80.00

August Dues 115.00

September Dues 75.00

October Dues 90.00

November Dues 135.00

Annual Meeting Income 370.00

December Dues 110.00

January Dues 75.00

February Dues 80.00

March Dues

TOTAL INCOME 1,420.00

EXPENSES:

April Dues Processing Fees 19.00

May Dues Processing Fees 1.00

June Dues Processing Fees 8.00

July Dues Processing Fees 5.00

August Dues Processing Fees 7.00

September Dues Processing Fees 5.00

October Dues Processing Fees 6.00

Best Student Paper Award 500.00

November Dues Processing Fees 9.00

Annual Meeting Expenses 1,017.68

December Dues Processing Fees 7.00

January Dues Processing Fees 5.00

February Dues Processing Fees 5.00

March Dues Processing Fees

TOTAL EXPENSES (1,594.68)

BALANCE FEBRUARY 2014 $ 2,945.87



DIVISION OFFICERS 2013 – 2014

Student Representative: Pavan Harshit

Manepalli

Department of Grain Science & Industry,

Kansas State University, Manhattan, KS

66506

Phone: 785-477-7022

Email: [email protected]

Chair- Elect: Supriya Varma

Frito-Lay North America

Plano, Texas

Phone: (972) 334-4542


Treasurer: Dilek Uzunalioglu

Ingredion Inc.

Bridgewater, NJ

Phone: 908-685-5294


Chair: Sathya Kalambur

Frito-Lay North America

Plano, Texas

Phone: (972) 334-4482


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