Fast Track Outcome April 2006 – March 2009

Ken Johnston December 2009

2

Executive Summary The Fast Track project was sponsored by DEFRA from April 2006 to March 2009 with the objective of funding early stage research to a point at which a small body of experimental evidence was available, sufficient to judge the merit in the project approach and to form a set of results upon which further research could be built. DEFRA wanted to ensure that a significant proportion of the projects addressed the issue of reducing waste, energy and water in food production. Of the 44 applications received, 26 were approved for funding covering themes within sustainability, new processes, food safety and nutrition. Unsuccessful applicants were informed of the reasons for rejection and there were several cases where an application was found to be acceptable after it had been amended and resubmitted. The majority of Fast Track projects resulted in follow-up activities and the researchers have informed us of industrial interest, PhD studentships, international collaborations and LINK applications that have been borne out of initial Fast Track work. The report provides details on the operation of the Fast Track scheme and on the project work carried out. The scheme has been very successful in creating high quality pieces of research, although the total number of applications and of projects was lower than anticipated. Ken Johnston 8th December, 2009

3

All Applications

Sustainability

Nutrition

Food Safety

New process/equipment/sensor

Fast Track – Submissions, Approvals, Findings and Outcomes The principal aim of the Fast Track scheme is to act as an enabling mechanism for academics to generate project proposals for collaborative research in the food industry by providing the necessary supportive scientific and technical evidence to turn an idea into a viable project proposal for LINK or related programmes. In this tranche of Fast Track funding from DEFRA, we received 44 funding applications from 25 different universities and research organisations. Of these, 25 were approved for funding, although 3 were subsequently withdrawn by the proposers. In this tranche of Fast Track funding from DEFRA, we received 44 funding applications from 25 different universities and research organisations. Of these, 25 were approved for funding, although 3 were subsequently withdrawn by the proposers. Using a simple categorisation, the applications fell evenly into 4 categories (Figure 1). Sustainability – Proposals where a successful outcome could be translated into reduced waste generation or usage of water or energy in food manufacture. Proposals seeking to treat waste and by-products are included in this category. Nutrition – Proposals where the primary benefit would be better nutrition, or understanding of nutritional principles. Food Safety – Proposals aiming to eliminate pathogens or contaminants. New process – Proposals where a new process, sensor or piece of equipment is proposed to enable something to be done which is currently difficult to do.

Figure 1 Categorization of projects submitted The categorization of the projects receiving approval (Figure 2) shows a strong representation of “New Process” projects and a poor success rate for Food Safety

4

projects. The Science Committee has a process bias in its membership, but it is notable that the committee felt that proposals in the Food Safety sector were relatively weak. Figure 2 Categorization of projects approved Applicants, whose proposals were not approved were given reasons for rejection and all had the opportunity to resubmit, taking into account the weakness in the original proposal. (Several projects were approved after resubmission.) Looking at the applications which did not receive approval, the reasons for rejection can be assigned to a limited number of categories (Figure 3).

Figure 3 Reasons for rejection of projects submitted

Reasons for Rejection

Not novel Science not convincing

NPD Poor follow-up

Need not accepted Outside scope

Projects Approved and Started

Sustainability

Nutrition

Food Safety

New process/equipment/sensor

5

The categories were defined as follows: Not novel – The committee believed that similar work had been carried out and reported elsewhere. NPD – The proposal could be defined as new product development (which is not within the scope of the Fast Track scheme) rather than research. Need not accepted – The committee did not accept that the research addressed a real need of the food supply chain. Science not convincing – The committee felt that the scientific explanation given, or the scientific basis proposed were not strong. Poor follow-up – The proposer had not made the potential follow-up approach sufficiently clear, or strong in their application. Outside scope – The committee felt that the research was outside the scope of the Fast Track scheme for food. Many research groups took the opportunity to present posters on their projects at the Excellence in Food Manufacture conferences in 2006, 2007 and 2009 and three participants were awarded with prizes of £500 for their work: 2006 Dawn Hadden, Sheffield Hallam University, “Investigation of the extent of omega-3 fatty acid oxidation in fruit smoothies” 2007 Mark Williamson, Cambridge University, “Impact of novel baking conditions on simulated food pieces” 2009 Monica Jaime- Fonseca, Birmingham University, “Development of self-assembling bioactive particles to release the health benefits of neutraceuticals” Fast Track projects have formed the basis for post-graduate research (e.g. an MSc into wire cutting of foods and PhDs on acrylamide formation and “green” cleaning agents). There are numerous examples of industrial interest in Fast Track research, both in helping to formulate proposals and in taking findings forward in further work. Fast Track has also contributed to papers in peer reviewed journals. Details are given on a project by project basis in Appendix I. At the time of writing, we have identified substantive follow-up activities in 17 of the 23 sponsored projects which actually started. Two projects have very recently completed and the researchers and the Faraday are still considering the most appropriate follow-up activities. The funding allocated to projects amounts to £60,055, thus exceeding the DEFRA budget by £55. At the time of writing, 1 project is still active. The Fast Track mechanism has generated many very good projects, although uptake of the scheme was slower than anticipated, resulting in the decision, in April 2008 to increase funding from £2000 (for equipment and consumables only) by an additional allowance of £2000 for staff costs. The Food Processing KTN has made efforts to simplify the application procedure (whilst maintaining the level of evidence necessary to formally evaluate proposals), and help proposers assemble their evidence. DEFRA also funded Fast Track from 2003 – 2006, and a comparison between the 2 tranches of funding can be made:

6

Interval Projects submitted Projects approved % Approved 2003 – 2006 76 51 67 2006 - 2009 41 26 63 The comparison shows a reduction in the number of applications submitted and in the percent receiving approval. This is particularly disappointing given efforts by FP KTN staff to publicise the scheme and to provide support to groups with their submissions. The reasons for reduced interest in the scheme have been discussed at Science Committee and the most likely reason appears to be that academics preferentially spend time preparing applications for larger amounts of funding. The total value of the research grants approved was £66,590, however not all projects were undertaken, so the actual cost of Fast Track for 2006 – 2009 was £60,250, slightly over the budget of £60,000. The information on the projects in Appendix I is a historical record of the work carried out, the results obtained, the research follow-up and the Faraday follow-up at the time at which the project was formally reported and closed. The projects are presented sequentially, and it is probable that there have been subsequent advances in some of the research areas addressed in early projects. As the priorities of the Innovation Platform in Agri-Food become clear, and the strategy of the Food Sector of the Biosciences KTN evolves, it may be appropriate to revisit those projects which are most closely aligned with stated priorities and seek to develop them through further research or collaborative work. This approach is entirely consistent with the vision of the Fast Track project. Acknowledgements I would like to acknowledge the help of Chris Pearson with the whole Fast Track programme and with his helpful comments on this report. Ken Johnston 10th December, 2009

7

Appendix I: Detail of Fast Track Projects Producing Final Reports April 2006 – November 2009 79 Investigation on the extent of omega 3 fatty acid oxidation in fruit smoothies.

D Hadden Sheffield Hallam

£1385

Reason for funding The project meets the research objectives to understand the effect of processing on nutritional quality of food and drink. The vehicle of fruit smoothies offers considerable freedom for formulation and for unusual combinations of ingredients to deliver a nutritional benefit. It is also a rapidly growing new product sector. There is considerable public interest in omega 3 fats, but products including fish oils have had consumer resistance on taste. This project has the potential to allow omega 3 fatty acids to be delivered in a palatable and acceptable "healthy" format. The proposal was accepted after revision to include a measurement of antioxidant potential in the drinks and of oxygen content in the bottled beverages. Outcome A method was developed for accurately monitoring the concentration of ALA in extracted oils using GC-MS. ALA was successfully extracted from both walnuts and linseeds and used to enrich an orange juice product. The levels of ALA decreased over time in orange juice however the addition of vitamin C reduced the rate of decline. ALA extracted from linseeds had a lower decline rate than ALA extracted from walnuts. Pasteurisation had a detrimental effect on the levels of ALA in juice, indicating that ALA from linseed oil is unstable, even at relatively low temperatures (80 ºC). This reduction would obviously need to be taken into account when producing any product containing ALA (Omega-3). Research Follow up Faraday Follow Up Contact was made between Sheffield Hallam and P J Smoothies, a manufacturer in the East Midlands. 80 The effect of varying viscosity if milk-based beverages on food intake and satiety.

H Lightowler Oxford Brookes

£1900

Reason for funding The obesity epidemic has lead to a number of questions about appetite control and about the satiating effect of different foods. This project, along with Fast Track 81, investigates two aspects of beverages which are thought to affect subsequent food intake. It has been suggested that higher viscosity beverages cause an increase in gastric distention and a reduction in the rate of gastric emptying and thus result in a lower food intake at a subsequent meal. This project investigates this hypothesis with respect to milk based beverages.

8

Outcome The energy intake at lunch (75 minutes after consumption of the test beverages) was highest when water alone was the test beverage. Lunch time energy consumption was lower for a high viscosity milk beverage than for a low viscosity milk beverage, however there was no significant difference in total energy intake either over a 24 hour period or over the test drink plus lunch period. The higher viscosity milk drink gave a greater feeling of fullness than the other beverages tested. Research Follow up The results did not show a sufficient benefit on appetite and energy intake from high viscosity beverages to merit follow-up. Faraday Follow Up None. 81 The effect of phytochemicals from fruits and green tea on food intake and satiety

J Henry Oxford Brookes

£1950

Reason for funding The addition of phytochemical extracts from green tea and grape skin to fruit juices is hypothesized to reduce hunger and to lead to a reduction in dietary energy intake over a 24 hour period. The project aim, to measure this effect, contributes to our understanding of diet and health and offers a way to moderate appetite which is potentially acceptable to many consumers. Outcome Control and test drinks were given to subjects as a preload before and ad libitum lunch. In comparison to a control fruit juice drink, the drink with added green tea and grapeskin extracts resulted in a lower energy intake, not only at lunch, but also over the 24 hour period. Research Follow up Oxford Brookes have used this work to gain an entry into further work with the German manufacturer of fruit based ingredients, Rudolf Wild. Faraday Follow Up None required. 82 On line monitoring of acrylamide during and aroma formation during thermal treatment of malted barley using direct mass spectrometry.

D Cook Nottingham £1970

Reason for funding The project was funded because it investigates process efficiency with respect to positive (aroma) and negative (acrylamide) attributes. It could result in changes to processing to achieve a better balance between these attributes based on a kinetic understanding of process chemistry.

9

Outcome A custom apparatus for on-line MS analysis of thermal volatile generation in malt samples was designed and optimized. Acrylamide was monitored and the influence of temperature and humidity on acrylamide production was investigated and modeled in the range 140–200 °C. Results were presented at the European Brewery Convention Congress in Venice, May 2007 and have been written into a conference paper. Results from the on-line system are in agreement with the findings of researchers at Brewing Research International, who have produced malts under pilot scale conditions and then analysed acrylamide using conventional solvent extraction and GC-MS techniques. Ion profiles have been measured and this has enabled key flavour compounds and Maillard reaction pre-cursors to be identified and to link them to the observed APCI-MS ions monitored in steps 3 and 4 above. Research Follow up The current research programme continues into late 2009 and has contributed to a PhD project. Joint trials with Greencore malt and BRi to relate the on-line system to what happens during larger scale malt roasting operations are in hand. Discussions are taking place with Muntons plc who have shown an interest in the current work. An application to HGCA for further research funding is being considered jointly with Campden BRI. Faraday Follow Up None required at present. 84 Impact of novel baking conditions on (simulated) food pieces

I Wilson Cambridge Jan 2007 £2000

Reason for funding This is effectively a new process which offers the potential to tailor baking conditions more precisely through independent control of conduction, radiation and convection. By improvement of oven and burner design, energy savings may be possible. Outcome Following from CFD work on oven performance, the project used the toasting process on white bread to characterize baking of simulated foods. The approach worked very well. The measurement of mass loss and colour change of around 20 pieces of bread covering the oven sole could be tested at one time, giving information on local conditions much more quickly than the local heat heat flux sensor. The technique was calibrated using a small electric oven to study the evolution of toast colour and mass at constant heat flux over time. Colour and mass changes could therefore be related to local rates – and modes – of heat transfer. Research Follow up The results of this project will be reported in a paper currently being prepared for an international, peer-reviewed journal. Fast Track Funding will be acknowledged. PhD student Mark Williamson received the FPF Fast Track Award at the KTN Event on 9 October 2007. The work has attracted interest from Kellogg’s, United Biscuits

10

and other food companies. A patent for the burner design was filed and the Fast Track project adds information which will spur commercialization of the IP. Faraday Follow Up None required. 85 Quantifying cleaning: dishwashing

J Chew Cambridge Jan 2007 £2000

Reason for funding Dishwashing consumes significant amounts of chemicals, water and energy, yet it is critically important for food service and to some extent food manufacturing operations. Early contact with manufacturers and users indicated industrial support for a systematic investigation into this topic and it could lead to further research upon completion of the Fast Track work. The project meets the criteria of energy, waste and water reduction and of improvements to cleaning operations to increase efficiency and safety. Outcome The project sought to establish a quantitative basis for comparing the effectiveness of detergent formulations, key soil types and available mechanical action under dishwashing conditions. The existing fluid dynamic gauging technique was augmented by combining it with video microscopy to track detergent action. This was done using glass substrates, whose surface energy can be tailored to required values (for example, to match domestic applications) using spin coating. The shear stress required to deform starch samples soaked in different liquids at various temperatures was measured for water, NaOH and Fairy Liquid™. The commercial agent reduces the deposit yield strength beyond the impact of pH for starch deposits. No deformation was observed for egg deposits in these tests, even at the maximum achievable shear stress. Research Follow up The project will be continued by a PhD student starting a FPF/KTN CASE Studentship (supported by Proctor & Gamble) in August 2008. The investigation will be extended to compare these observations with samples deposited on domestic glassware and tableware, subject to a range of (well quantified) wetting and jetting conditions. Information on typical dishwasher operating procedures will be provided by P&G. The preliminary results will be presented in a short journal paper describing the new Fluid Dynamic Gauging variant. Faraday Follow Up Support the university to ensure a successful CASE studentship. The Faraday has additionally brought this work and previous projects on cleaning carried out at Cambridge to the attention of one of the biggest UK milk processors where it has been received with considerable interest.

11

86 Equipment to further develop wire cutting of food

A Atkins Reading Feb 2007 £2000

Reason for funding Past work on wire cutting had lead to a prototype cutter, but the prototype suffered regular wire failures because the forces on the wire were excessive and because it was not possible to make a sufficiently strong weld between the ends of the loop of wire. This project will use a wire with transverse motion to reduce cutting force and to enable a reliable prototype to be demonstrated. The project addresses a need to increase the range of cutting technologies available for the food industry. Outcome A rig was built which allowed wire cutting to be conducted with the wire running at a range of speeds in two directions with varying entry angles to the sample. Forces in cutting were measured using a universal testing machine to drive the sample against the wire. For static cutting, the optimum entry angle was 48º at which vertical cutting forces were minimized. Unidirectional cutting showed that increasing the slice/push ratio reduces the force experienced in cutting cheese – force reductions of up to 75% were observed. The use of modified wire cutting to slice soft fruit (e.g. melon) gave a cleaner, drier surface over short storage times which appeared to be due to reduced cell damage and water loss. Research Follow up The project, which was also supervised by Crafty Tech, has been shown to a fruit salad producer who is interested in the findings of superior cutting performance. The work was taken forward through an MEng in the academic year 2007-8. A paper on the project was published in Food Manufacturing Efficiency. Faraday Follow Up The project was presented to a large producer of prepared fruits and vegetables where the benefits of reduced drip loss were discussed. 87 Investigation to understand and control local rheology of phase change slurries; specifically ice slurries containing freezing point depressants with potential applications in ice cream manufacture, ice pigging, sorbet production.

J Quarini Bristol Nov 2006 £1950

Reason for funding Handling slurries of ice (for example for pigging or for the production of frozen deserts) has a narrow window for optimum handling properties. If the ice crystal phase is too dense, the slurry does not flow, but low phase fraction slurries do not have the required properties. This project investigates the conditions under which there is bridging of slurries and whether thickening of thin slurries at the point of delivery is an acceptable solution to handling and performance problems. Outcome The force required to displace ice slurries was measured in a piston device. As expected, the force increased up to an ice fraction of 85 – 90% beyond which the

12

slurry behaved as a solid and was impossible to displace. It was also found that the application of force to pump through an orifice lead to a reduction in the water fraction vie dewatering. A perforated tube was investigated as a device for controlled dewatering of slurry ice, but it was of limited success because it was difficult to exert sufficient control over the dewatering process to prevent a solid cylinder of ice from forming. The research lead to an understanding of the best design of pump for conveying slurry ice and confirmed the critical nature of the slurry infeed design to prevent pump starvation. Research Follow up Bristol University has been carrying out contract cleaning of municipal water supply systems using ice pigging and is now finding strong interest from the nuclear power industry where the benefits of effective cleaning with low water volumes are very valuable. Practical work gives the opportunity to implement research findings first hand. The Fast Track has contributed information to a collaborative research proposal which obtained outline approval in September 2009 Faraday Follow Up The Biosciences KTN has offered help to Bristol University in forming and finalizing the full LINK proposal. 89 Can we modify aroma release in alcoholic beverages through manipulation of surface activity?

B Wolf Nottingham Feb 2007 £1991

Reason for funding The panel recognized that surface activity could be a new factor affecting flavour perception and that the preliminary industrial interest (via Diageo) indicated that positive project findings could be taken forward in some form of commercial or collaborative research. Outcome Alcohol solutions with a volatile aroma marker were prepared with and without the addition of surface activity modifying ingredients. Sensory data collected in this project indicated that aroma release from alcoholic beverages containing surface active agents was reduced in comparison to the control, however, the available data are not sufficient to estimate how far control over surface tension might be exploited by the industry to control aroma release. It appears that while surface tension can change aroma release from bulk solutions e.g. wine in a glass, there is some evidence that surface tension is not significant for aroma release in the mouth during eating or drinking. Research Follow up The Fast Track project involved several students in order to develop reliable methods of controlling and measuring the surface tension of alcoholic solutions and of measuring volatile release from them. Further analysis of the results is in hand and it is planned to prepare a scientific paper when in-depth analysis of the results has

13

been completed. The findings will also be shared with major producers of alcoholic beverages. Faraday Follow Up None required at present. 93 Effect of processing on the storage stability of probiotics.

D Charalampopoulos Reading Feb 2007 £2000

Reason for funding The research will look at the effect of the fermentation process on viability of probiotic organisms. Most commercial works appears to have focused on additives to maintain probiotic activity so this project looks at the problem from a different angle. The research group was encouraged to make contact with industry before starting work to ensure that is directed towards industrially relevant questions. Outcome The composition of the growth medium affected the maximum cell density attained by all strains. It also affected the ability of the cells to survive the freeze-drying process, i.e., in media containing high amounts of carbon and nitrogen sources the cells survived better, indicating that a relationship exists between the growth profile of the cells and their ability to survive freeze drying. Among the three sugars tested, sucrose, at a concentration between 5 to 10% w/v, offered better protection during freeze drying (higher than 60% viability post- freeze drying) compared to trehalose and sorbitol. It was also shown that the ability of L. rhamnosus to survive during freeze drying was independent of the type of growth medium used. In contrast, L. plantarum cells grown under carbon limiting condition (i.e., media containing 10 g/L of glucose) did not survive as well as when it was grown in carbon/energy rich media. This suggests that there is most likely a relationship between the cell growth profile and the ability of the cells to survive stressful processes, such as freeze drying. Research Follow up Work is underway to investigate the survival of the probiotic strains, freeze dried under optimal conditions, in three food products during refrigerated storage, i.e., whole milk, skimmed milk and orange juice. The aim is to identify the most likely physicochemical factors (e.g., sugar content, pH, buffering capacity) influencing the survival of probiotics in food systems. Work formed the basis of a paper in “Letters in Applied Microbiology, 2009). Faraday Follow Up None required. 94 Use of a pulsed electric field to kill pathogens in non-contact space.

B Novac Loughborough Feb 2007 £2000

Reason for funding This is a highly speculative preliminary study which could open a whole new way of decontaminating foods. It meets the Fast Track criteria of novelty and innovation and may, in the long term have the potential to deliver energy savings for

14

decontamination of food. If the project is successful it will furnish evidence for a comprehensive research project into this area. The Loughborough team has identified, from theoretical considerations, a set of operating conditions which are not being investigated by any other researchers but may allow non-contact treatment of food. Outcome E.Coli (bacteria) suspensions were placed in sterile plastic tubes and arranged around the periphery of the antenna. The generator together with the samples was located inside a Faraday cage, so that any harmful radiation was contained, and was operated remotely. The generator was operated in a single-shot mode and a total of 500 shots were applied over a duration of 6.5 hour. The temperature of the room was monitored and remained constant at 210C for the duration of the test. At no time was electrical breakdown observed in the samples. On completion of the exposure the microbiological counts were taken but no decrease in cell numbers was evident. It therefore appears that the technique had not worked for this particular application. Research Follow up Subsequent discussions with other pulsed electric field practitioners has revealed that biocidal effects normally require slightly elevated temperatures (50-600C) combined with longer pulse duration and field intensity. Because of the requirement to heat the sample, the advantages expected for the technique cannot be realized and there is no intention to progress this idea further in the short term. 95 Sustainable Fresh Drinking Water.

H Clare Liverpool Mar 2007 £2000

Reason for funding The proposal addresses the key issue of water quality for human consumption and industrial use. The use of nanosilver to kill micro-organisms is established, but the design of microchannel arrays to carry this out on a through flow basis, and to design the equipment in such a way that it is scalable and could operate sustainably (back flushing to prevent loss of throughput etc) is a considerable challenge. The proposal was approved subject to clarification of the modelling work that has already been done (where it has been published etc) and to understanding how the research group propose to apply the findings in an industrial context (grey water, water recycle etc) The proposal fits the DEFRA requirement for projects to improve the efficient use of energy and water. Outcome The project was not started and was subsequently withdrawn by Liverpool University.

15

96 Development of a novel floatation method for the recovery of astaxanthin from a fermentation broth.

P Jauregi Reading June 2007 £2000

Reason for funding The proposal builds on previous work to separate astaxanthin. In particular, it addresses separation of the target compound from the intracellular space of the producing organism. The objective of minimising solvent use is in line with environmental and consumer objectives and the general direction of the project is towards a new and efficient separation process, which fits with the FP KTN research objectives. Outcome The study compared the separation efficiencies of different surfactants to establish whether non-ionic surfactants could be used in place of the toxic cationic surfactants used in the previous Fast Track (74). It was found that non-ionic sufactants could be used with comparable efficiency to the cationic surfactant, but that a mixture of both enhanced astaxanthan recovery. Interestingly, it was shown (and confirmed in subsequent PhD work, that the recovery of synthetic astaxanthin was very much higher than the recovery of astaxanthin from a suspension of yeast cells which produce the carotenoid. This is probably due to the much smaller size of astaxanthin particles from the natural source. This finding was critical for the PhD research (sponsored partly by Tate and Lyle) which has produced new batch and continuous methods for astaxanthin recovery from yeast cell suspensions at high efficiency and selectivity. The Fast Track project also identified colloidal gas aphron methods for the recovery of polyphenols from grape skin waste in collaboration with the Catholic University of Piacenza and with funds from the British Council which sponsored the mobility of researchers from both laboratories. The application could be also extended to the extraction of polyphenols from apple waste generated for instance in the production of cider. Research Follow up A detailed paper on the use of colloidal gas aphrons is in press with Biotechnology Progress journal. The paper is based on research following from the Fast Track project. The Fast Track project also lead to the identification of colloidal gas aphron methods for the recovery of polyphenols from grape skin waste in collaboration with the Catholic University of Piacenza with funds from the British Council which sponsored the mobility of researchers from both laboratories. The application could be also extended to the extraction of polyphenols from apple waste generated for instance in the production of cider. Faraday Follow Up The Faraday will assist the research team in finding industries which interested in application of the technology on a commercial scale. The Biosciences KTN will publicise the technology to the industrial biotechnology sector.

16

97 Microwave profiler for food processes.

A Gibson Manchester Jun 2007 £2000

Reason for funding A novel cut-off frequency parallel plate waveguide based sensor for the measurement of the permittivity of materials will be designed and manufactured. The aim is to integrate the measurement cell in a pipe flow system for particulate foods and liquids. The new technique aims to deliver a sensitivity that is similar to the existing rapid commercial spectroscopic methods for proximate analytes (e.g NIR). The project was funded because of the potential to measure proximate analysis at a relatively low cost with good sensitivity and through this ultimately control conformance to specification. Outcome A cell with a micro strip fed antenna demonstrating the cut-off frequency measurement was constructed and the response for a range of foods was found to be acceptably close to the response predicted from a parametric model. The cell could distinguish between wheat at 8% moisture and wheat at 11% moisture. Research Follow up The research group aims to try the test cell in a production pipeline with the expectation of getting improved performance. On the scientific approach, an exploration of higher order modes to improve performance will be undertaken, and the possibility of using amplitude to determine dielectric loss tangent will be undertaken. Faraday Follow Up The Faraday will maintain a watching brief and provide further support if required. 98 Material property evaluation of novel biopolymer material.

B Wolf Nottingham Sep 2007 £2000

Reason for funding Dissolution of biopolymers is critical to their usage, but the actual process whereby a powder is transformed into a sol is very difficult to characterize. Powders which clump upon addition to water require a high shear input and a long time to rehydrate. The project aims to develop a method to quantify the mixing process and to differentiate between biopolymers with different dispersion and hydration properties. The application will provide a scientific understanding of the observed properties of extruded biopolymers and it supports a process patent, held by Nottingham University. There is commercial interest in the research (Danisco) and it could lead to application with several other food processes (e.g. through Nestle). Outcome The project developed and evaluated a quantitative mixing experiment for measuring rate of hydration and thickening in a way that was reproducible and relevant to the dispersion and viscosity development of food thickeners.

17

Research Follow up A DEFRA Link proposal has been submitted which utilizes the measurement approach researched in this project. Faraday Follow Up None required. 99 Characterisation of anti-microbial ceramic microfilters for the treatment

of milk-based products.

M Bird Bath Sep 2007 £2000

Reason for funding The use of silver to reduce bacterial contamination is not novel, but the application to ceramic micro-filters was not known by the members of the group. In particular, the evidence that silver particles work in the presence of food soil is lacking and this proposal could provide it. The proposal was passed with the caveat that a membrane manufacturer must be involved. The benefits of successful application of this technology would be longer running times and perhaps the applicability of ceramic microfilters in applications where they were not currently possible, allowing new products to be manufactured (e.g. purified dairy proteins) or lower energy processes to be exploited or lower waste volumes (e.g. wash water and cleaning chemicals) to be produced. It thus also meets the “sustainability” critereon for acceptance. Outcome The project was not carried out. The researcher’s plan was to use Fast Track funding to supplement a grant available to a specific student from another source, however that grant was subsequently withdrawn. 102 Application of solid state devices to energy efficient RF ovens.

R Shuttleworth Manchester Mar 2008 £2000

Reason for funding Passed but Committee would like to be reassured that researcher is aware of past research into RF heating of foods and that published findings have been taken into account in the design of the work. The Committee would also like to be informed of the food product that will be used as the heat load in the RF oven. It recognises that within the scope of FastTrack the work can only be focussed on a limited number of products but would like to know that the product selected is relevant for future application of an energy efficient RF oven. Outcome The project was not carried out as no suitable student could be found.

18

104 Development of a cell culture model for satiety testing of micronutrient.

M Schweizer Heriot-Watt

Mar 2008 £1800

Reason for funding The Committee passed the application after debating the merits of cell culture testing against human testing as a route to understanding satiety, but concluded that the cell culture model could augment our understanding of the mechanism whereby specific foods elicit a given satiety response. The Committee have asked for reassurance that Professor Schweizer has taken into account past work on cell culture models that is relevant to the topic of research. Outcome The project was not carried out as no suitable student could be found. 107 The effects of processing and storage on potato tuber umami content: implications for product flavour and reduced salt usage.

M Taylor Scottish Crop research Institute

Jun 2008 £3994

Reason for funding The Science Committee felt the proposal was based on the findings of some interesting fundamental research and the information on effect of storge and processing could lead to improved flavour for the consumer and the possibility of achieving a good potato flavour with lower salt levels, an outcome which would support the FSA target for the national diet. The letter of support from Greenvale confirms industrial interest in the work and one potential route to exploitation of positive findings. Outcome Umami compounds were compared in steamed Phureja and Tuberosum tubers during storage at 4 and 10°C. Equivalent umami calculation (EUC) values are significantly higher in Phureja cultivars compared with Tuberosum cultivars at harvest. However, after three months of storage at 4°C and 10°C, there was no significant difference in the EUC values for the Phureja and Tuberosum tubers. Other processing methods including baking, microwaving and crisping were tested. In general, EUC values were 2-3 fold greater in Phureja tubers than in Tuberosum tubers for both microwaved and baked tubers. EUC values increased after 2 months storage in baked and microwaved tubers. No clear-cut differences in EUC values were observed between Phureja and Tuberosum in crisped samples. Much lower EUC values were found in crisps from tubers stored at 4°C than in those stored at 10°C

Research Follow up The work formed part of Mark Taylor’s invited oral presentation at the Sol2009 meeting (an International workshop of research on the Solanaceae) and the results will be incorporated into a manuscript for submission to the Journal of Agricultural and Food Chemistry.

19

To further the research, SCRI is trying to identify genes responsible for the key flavour attributes, ultimately so that gene markers for breeding for flavour can be developed. SCRI also wants to expand the work on umami compounds in processed products and the potential for umami to substitute for salt. Faraday Follow Up SCRI has asked for assistance in finding funding to further this exciting and worthwhile research. The Biosciences KTN is helping with this. 112 Printing complex 3-D Gel Structures.

S Bakalis Birmingham Jun 2008 £4000

Reason for funding The objective is to design and deposit food structures using the methodologies of rapid prototyping or ink jet printing. The project fits within the theme of precise processing and could also lead to improved vehicles for nutritional delivery. The objective is ambitious, but early indications of feasibility could provide evidence for a more comprehensive project. Outcome It was not possible to deposit gelatin droplets with adequate definition and control via an ink jet printer because of blocking of the nozzles and poor resolution. An alternative approach, using syringes to hold and deposit the gelatin in combination with an X_Y_Z positioning system allowed multi-layered 3-D structures to be created when gelatin was deposited on a chilled plate. The resolution of the structures created was limited by the aperture of the syringe and also by the surface tension of the liquid. Research Follow up Further studies investigating the physical forces during the printing procedure are currently being undertaken by masters students. These studies include the determination of shear forces and measurements of interfacial forces. It is hoped that the results from this project will assist in the pursuit of research council funding and funding from interested commercial partners. Faraday Follow Up The KTN will hold a watching brief on further results from this research area. 115 Proof of concept evaluation of electrokinetic technology as a low cost method of dewatering food waste.

P Ainsworth Manchester Metropolitan

Sep 2008 £4000

Reason for funding The project investigates technology transfer into the food industry and has the potential to deliver energy savings in waste treatment and perhaps ultimately lower energy methods of dewatering foods. The committee recognised the importance of electrode composition and design on the economic sustainability of this process, but

20

felt that it was necessary to discover the benefits of the technology and from these, to analyse issues of equipment design and material selection. Outcome Trials were carried out on brewers spent grain, melon peel, mango peel, orange peel and cauliflower trimmings. It was possible to extract water from all of these materials using a small electrokinetic test cell, the amount of water removed under the application of electric field being greater than that removed by physical pressing alone. The ease of water removal by electrokinetics varied between materials but it was not correlated to the conductivity of the specimen. In the cases of melon peel and brewers spent grain electrokinetic dewatering was shown to require 1/3 and ½ respectively of the thermal energy input for dewatering. Research Follow up The project provided evidence for a LINK project on the application of electrokinetic dewatering to waste dewatering. Approval was given to a project outline in September 2009 and the consortium is currently preparing the full proposal. Faraday Follow Up The KTN has maintained an interest in the project and is helping the consortium with the LINK application. 118 Effects of carbonation on flavour perception.

R Clark Nottingham Oct 2008 £3650

Reason for funding Existing knowledge of the effects of carbonation on sensory perception of beverages is limited and in certain critical aspects, contradictory. This project was approved to allow a fundamental study of the interaction between carbonation and sensory perception to be undertaken from which better ways of delivering beverage quality might result. The project will allow a controllable carbonation unit to be built and tested and with this, a fundamental investigation of the flavour impact of carbonation will be enabled. The equipment is of broad applicability to the beverage sector. Outcome The carbonation unit was built and tested and it allowed safe and controllable carbonation of model beers. By varying carbonation level, sugar content (dextrose), bitterness (hop acids) and ethanol, the effect of these variables and interactions between them are being investigated. Preliminary sensory work has shown carbonation to be responsible for a “tingly” sensation in the mouth and to increase warming and alcohol perception. There are also interactions between the degree of carbonation and the perception of sweetness and of bitterness. The Fast Track project has already contributed to a PhD project which is supported by SAB Miller. Research Follow up The carbonation rig is central to the completion of the project and to confirming initial findings and adding detail to them. Faraday Follow Up None at present

21

119 Development of self assembling bioactive particles to release the health benefits of nutraceuticals.

S Bakalis Birmingham Dec 2008 £4000

Reason for funding Delivering active proteins in food products can be limited by processing and physiological barriers of the gastro intestinal tract. Loss of structural conformation due to high temperature, suboptimal pH or the use of organic solvents may lead to loss of functionality. Encapsulation can stabilise the bioactive during processing and storage, provide protection from low pH and enzymatic degradation once ingested, and control the release of the entrapped bioactive at the desired target site. The approach of self-assembling particulates has promise as a low energy, solvent-free process for application in food, neutraceutical and pharmaceutical applications. The proposers were advised to ensure that their work complimented work in other areas on encapsulation of sensitive materials. Outcome In this study a self-assembling particulate system was used with enteric properties by encapsulating alginate along with a modal enzyme alkaline phosphatase (ALP) into liposomes before cross-linking the alginate in the core of the liposomes. The gelled

liposomes produced had an average diameter of ~26µm compared with conventional

liposomes which had a size ~19µm. This slight increase in size is likely to be due to aggregation where residual alginate is present. Entrapment of ALP increased two-fold in the alginate loaded liposomes compared with standard DPPC liposomes, thought to be an effect of protein immobilisation within the alginate gel reducing leakage. The gel core liposomes decreased in size at acidic pH possibly a result of the alginate gel contracting. At pH 7.4 there is a substantial rise in mean diameter after 10 days storage which may be the result of gradual swelling of the alginate. Research Follow up The findings have prompted further characterisation and stability studies which will determine the potential of these particles as an oral delivery system for bioactive proteins. Studies include monitoring release of ALP from the particles at pH 7.4 and the activity of the encapsulated ALP following exposure to simulated gastric fluid. The method of preparation is being refined to increase encapsulation efficiency and an investigation of shear forces on the prepared particles is under way. Faraday Follow Up None required at present. When further results are available, help towards application and exploitation of the research will be offered.

22

120 Bioenergy and novel biosorbents from anaerobically digested shellfish wastes.

S Thain Environmental Research Institute, NHC

Mar 2009 £4000

Reason for funding The project was approved because it seeks to solve 2 problems (what to do with shellfish waste and how to remove minerals from distillery waste) which are of economic importance in Scotland. The project meets the Fast Track objective of funding work on waste, water and energy saving and contains some elements of new science in addition to practical trials on a small anaerobic digestion plant. Outcome Annually, around 32,000 tonnes of shellfish processing wastes are produced in the Islands of Scotland. Disposal to sea or land is now restricted or banned, therefore, significant costs are incurred (£60-200 / tonne) with transportation and approved disposal on the mainland. Chemical treatments with acid and alkali reagents can provide added value products such as chitin and chitosan. However, this option is expensive and creates toxic wastes that require further treatment before disposal. Recycling and energy conversion by anaerobic digestion could be a sustainable and environmentally acceptable alternative. The project evaluated batch anaerobic digestion of crab waste (carapace, gills, claws, leg meat etc) with cattle slurry to produce biogas, bio-fertilisers and novel metal biosorbents. The mineral content of the liquor and solid from anaerobic digestion is enhanced in its concentration of calcium and trace metals and has potential as a superior fertiliser. Digested shells are highly porous materials with large external and internal surface areas, and sorption analysis has shown that they absorb heavy metals such as copper, mercury and lead rapidly and avidly from aqueous solutions. The findings thus support the initial hypothesis that anaerobic digestion could be an effective way of processing and adding value to crab waste and cattle slurry. Research Follow up The researchers plan to measure the effectiveness of the AD treated products as bio-fertilisers or compost feedstock for local crops using small scale field trials in collaboration with the Scottish Agricultural College or Orkney College. In addition, further characterization studies are planned on treated crab shells to understand their metal absorbing properties under conditions closer to commercial application. A paper on the project is being submitted to Biomass and Bioenergy Journal Faraday Follow Up The Faraday will hold a watching brief and has made an open offer of help, should it be required.

23

121 Aeration and Online Manipulation of Yoghurt Properties in an Oscillatory Baffled Reactor (OBR).

A Harvey Newcastle Mar 2009 £4000

Reason for funding The oscillatory baffled reactor (OBR) is a process intensification device which has been researched in the chemical industry. This project aim was to modify an existing OBR to investigate aeration in model fluids and in the rheologically complex food, yogurt. The opportunity is to deliver process intensification (and thus energy and inventory benefits and perhaps late customisation) and also research the scope for a new product category, made possible by the low shear in the OBR. Outcome The aeration of glycerol, guar gum and xanthan gum solutions was investigated. These solutions were chosen in order to simulate the aeration of yoghurt. It was found that aeration using the integrated glass fibre porous filters within the OBR resulted in bubble coalescence at the filter exit, leading to the generation of large bubbles in the viscous solutions, microbubbles were not formed using this aeration technique. Microbubbles were generated during the preparation of the xanthan-water solutions and that the bubble size distributions of these microbubbles decreased once they had been subjected to oscillations in the OBR. A more intense oscillation results in a more controlled, tighter bubble size distribution, while coupling the oscillation with further aeration using the porous filters results in the destruction and therefore significant reduction in the number of microbubbles in the xanthum solutions. It was concluded that the OBR did not offer a good route to aeration of viscous foods. In a separate set of experiments, it was found that the OBR fitted with either a central or integral baffle design could rapidly achieve uniform and controlled addition of food colour to yogurt. This work, which is seen as a model for a flavour change scenario, shows that the OBR could significantly reduce the quantity of off-specification material produced during a yoghurt flavour switch which at larger scale would save a lot wasted, out of specification product. Research Follow up The work has just been completed. The research group is considering alternative approaches to aeration of shear sensitive materials, and also looking at whether the findings on mixing of minor components into yogurt could have commercial application Faraday Follow Up The Faraday is helping the university identify further projects with the OBR.

24

123 Extruding Gel Structures.

S Bakalis Birmingham Mar 2009 £4000

Reason for funding The extrusion process allows the creation of gelled particles in a liquid state, a structure which has potential advantages in ingredient and functional nutrient delivery and in achieving hydration in some patients. The project was approved after clarification of the sort of 'high value food products' that might result from a successful project and subsequent application of its results in food manufacture. The grant allowed equipment modifications to handle gels in an existing extruder. Outcome At the time of writing, the project is underway, but has not reached the point where a full body of results is available. Faraday Follow Up The Faraday will keep a watching brief and encourage the researchers to exploit the findings as appropriate.