Food Processing Agricultural Commodities for Residue Analysis
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1 Food Processing Agricultural Commodities for Residue Analysis presented by Joshua Bevan
2 Mission Statement...to provide a facility and/or resources to assist food companies with food related issues that involve processing, R&D, marketing, industry education & business strategy. Entrepreneurial development and education Research & Development Food & Agricultural Industry Service
3 Personnel Joshua Bevan - Director Pilot plant principal investigator Cini Baumhoff Commercial Kitchen Supervisor Pilot Plant Technician Janet Campbell Quality Assurance Melissa Robertson Quality Assurance
4 Pilot plant GLP processing Short - run processing and packaging Test/pilot run production Process setup and development Custom projects
5 Capabilities - Pilot plant Potato Processing Steam Peeling Tomato Processing Vacuum Evaporation Citrus Fruit Processing Dehydration/Drying Apple Processing Fermentation Sugar Beet Processing Washing Coffee Processing Freeze Drying
6 Processing - Pilot plant
7 Basis for Selecting a Process Method Processing methods are based on the food industry s best practices Processing method depends upon the commodity and the final process fractions desired Whatever procedures are used, they should closely represent the processes involved in commercial operations
8 Grapes Grapes may be used for making food products and wine Grapes are first ground and pressed when made into juice, jams, or jellies Unclarified juice is often held at refrigeration temps for extended periods of time to precipitate tartaric acid and salts and then filtered Press pulp is usually discarded into land fills or fed to animals Jam production requires that at least some pulp be retained in the juice to meet quality attributes e.g. texture. Heating is used in the processing of jam and jelly If grapes are destined for use in wine production, thermal processing may or may not be required
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10 Tomatoes Tomatoes are washed upon receipt at the processing plant Canned tomatoes are peeled by dipping the tomatoes in boiling water or lye or by steam treatment and cut for the size of the product to be canned. Tomato juice is added to the cans before closing. The cans are heated in a retort to achieve commercial sterility. For juice, puree, and paste, the tomatoes are crushed, heated to inactivate the enzymes, and pumped through a finisher where the juice is separated from the pulp. The pulp may be used for animal feed. Juice may be canned or further evaporated into puree and paste.
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12 Potatoes Potatoes are processed into dehydrated flakes and granules, potato chips, and strips. Potato waste is used as animal feed. The Potatoes are steam-peeled and/or abrasively peeled. Potatoes for dehydrated products are pre-cooked, cooled, steam-cooked, and mashed. Additives aid in processing and final product quality. Potatoes for chips are abrasively peeled, sliced in water, and cooked in oil.
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14 Pilot Plant vs. Commercial Processing Most agricultural crops are processed on a continuous basis in large production plants, with many plants designed to process in tons/hour, 24 hours a day, 7 days per week. Pilot plant work is essentially a batch operation. Small quantities of crop materials are transported to the laboratory and put through each unit process. Steady-state conditions are seldom achieved in the laboratory.
15 Simulating Commercial Production Commercial production of food products is conducted in large-scale processing plants. Small-scale batch method of sampling processing should be designed to simulate commercial largescale processing as closely as possible. Many ag commodities are graded into size and color prior to processing, but it is often necessary to process the entire sample in a small batch operation.
16 Impact of Raw Material Quality Raw material quality is an important factor when processing raw agricultural commodities. Crops are typically harvested when they are the optimum maturity for processing. Processing tomatoes are harvested when they are fully ripe but not so soft that they will be crushed. The number of green tomatoes must be minimized because they do not produce sufficient quantities.
17 Impact of Raw Material Quality Weather and other factor changes may result in a crop being immature or over-ripe. This may result in the inability to process the test samples properly, possibly resulting in atypical processed fraction samples. Exaggerated chemical application rates may also affect crop quality. Sample containers Shipping times
18 Raw Material Quantities The study protocol determines the quantities of the raw material to be processed. The smallest available sample fraction for a crop is a second major influence that determines quantities of raw materials to be processed. Oranges typically require a minimum of ~450 lbs. for each sample because the limiting factor is orange oil. Navel oranges typically yield 4-5 lbs. of oil per ton of orange and Valencia, 6-7 lbs. Scale of the operation also influence quantities a laboratory scale operation will typically require less sample than a pilot-scale operation and much less than a commercial scale operation
19 Packaging & Shipping
20 Sample Packaging Shipping Notification Contact UIFTC Chain of Custody UTC Sample (Container 1) Labeling Clearly Identifiable Sample IDs Preferred Packaging:
21 Frozen? Or Not? Fruits Fresh, not Frozen (Ambient or Refrigerated) Potatoes Fresh (Ambient) Sugarbeets - Frozen Oilseed Frozen As a general guideline, fruits and vegetables destined for processing should not be frozen
22 Summary Processed commodities are an important component of the food safety evaluation completed by the EPA prior to granting a marketing license to a pesticide manufacturer. Sample preparation has a significant impact on the quality and integrity of the data supplied to the EPA and is used in their review process. Processing commodities are in integral part of food quality protection that ensures a safe food supply for consumers.
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