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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; sathya.kalambur@pepsico.com
Engineering & Processing Division Newsletter
Spring-Summer 2014 Issue
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.
Engineering & Processing Division Newsletter
Spring-Summer 2014 Issue
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
Engineering & Processing Division Newsletter
Spring-Summer 2014 Issue
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.
Engineering & Processing Division Newsletter
Spring-Summer 2014 Issue
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 sathya.kalambur@pepsico.com. 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.
Spring-Summer 2014 Issue
Engineering & Processing Division Newsletter
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
Spring-Summer 2014 Issue
Engineering & Processing Division Newsletter
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
Spring-Summer 2014 Issue
Engineering & Processing Division Newsletter
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
Spring-Summer 2014 Issue
Engineering & Processing Division Newsletter
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 (sathya.kalambur@pepsico.com).
Spring-Summer 2014 Issue
Engineering & Processing Division Newsletter
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
Spring-Summer 2014 Issue
Engineering & Processing Division Newsletter
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
Spring-Summer 2014 Issue
Engineering & Processing Division Newsletter
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
Spring-Summer 2014 Issue
Engineering & Processing Division Newsletter
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: pavan@ksu.edu
Chair- Elect: Supriya Varma
Frito-Lay North America
Plano, Texas
Phone: (972) 334-4542
Email: Supriya.Varma@pepsico.com
Treasurer: Dilek Uzunalioglu
Ingredion Inc.
Bridgewater, NJ
Phone: 908-685-5294
Email: dilek.uzunalioglu@ingredion.com
Chair: Sathya Kalambur
Frito-Lay North America
Plano, Texas
Phone: (972) 334-4482
Email: Sathya.Kalambur@pepsico.com
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