Biological Systems Engineering
Improving food and food processing systems
Dr. Juming Tang and his research team have developed the first pilot-scale 915 MHz single-mode microwave system for high-temperature short-time sterilization of packaged foods. They use a chemical marker method, developed at the U.S. Army Natick Soldier Center, to determine heating uniformity, and have developed computer models to simulate electromagnetic fields in microwave and RF applicators to guide system design and experimentation.
With this system, they are able to reduce the heating time of single meals in trays and pouches to four minutes, compared to 30 to 60 minutes using conventional methods, significantly improving product quality while ensuring microbial safety. The processed foods are high quality military meal-to-eat (MRE) rations or are for retail markets. Dr. Tang directs the WSU Microwave Sterilization Consortium, which works to advance university research to industrial implementation. The consortium is supported by the U.S. Army and consists of industrial members representing several major U.S. food processing, equipment and packaging companies. Additional information is available at www.microwaveheating.wsu.edu.
Dr. Tang’s laboratory has also developed the world’s first pilot-scale 27 MHz RF sterilization unit for large institutional-sized food trays, which uses a stable coupling of RF energy for foods packaged in polymeric trays. This technology may be particularly effective for short-time sterilization and pasteurization of packaged foods for military group rations, chilled foods for institutional uses, or for fast service restaurants or schools. With this system, the processing time of six-pound food trays was reduced to 20 minutes from 120-150 minutes with conventional methods.
Dr. Tang also directs a multi-disciplinary research consortium of scientists from UC Davis, the USDA, and national and international research stations. This consortium develops non-chemical, post-harvest quarantine and phyto-sanitary pest control methods based on RF energy for fresh and dried fruits and nuts in international trade. A prototype pest control process has been developed and is in the early stages of industrial implementation. For more information go to Dr. Tang's personal Web site.
Dr. Tang’s laboratory also collaborates with the USDA to develop high protein and high fiber snack and breakfast foods based on legume, apple fiber, and potato starch. Six years of development have led to products that taste similar to breakfast cereals and to extruded snacks with three times the protein content and five times the dietary fiber of like products. These processes hold promise for healthy food choices and for expanding the domestic markets of agricultural commodities produced in the Pacific Northwest.
Contact Information
Juming Tang, Ph.D.
Professor
Department of Biological Systems Engineering
Washington State University
PO Box 646120
Pullman, WA 99164-6120
Telephone: 509-335-2140
Fax: 509-335-2722
E-mail: jtang@mail.wsu.edu
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