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INSTITUTE OFF

OODSCIENCE

ANDENGINEERING

INSTITUTE OFFOODSCIENCEANDENGINEERING

Food Science Building272 Young Avenue

Fayetteville, AR 72704Phone (501) 575-4040, Fax (501) 575-2165

Justin R. Morris, PhD, Director

To serve the food industry, the University ofArkansas system, through the Division of Agricul-ture and the Dale Bumpers College of Agricul-tural, Food and Life Sciences, established the Institute ofFood Science and Engineering. The Institute is composedof interactive technology centers that provide research andextension support for value-added processing of agricul-tural products. The Center for Food Processing andEngineering was activated in 1995, and the Center forFood Safety and Quality was activated in January 1997.

The Institute mission is to provide technical advancesin food processing and packaging that foster safe, efficientand environmentally responsible systems. This missionrelates to the publics need for safe, affordable, nutritiousfood products and to the need for economic growth in theagricultural production and processing sector.

The Institute promotes value-added research alliancesof food processing companies and the University. Alliancesare encouraged by the simple mechanism of the Instituteproviding matching funds for an industry research grantand devoting appropriate expertise and facilities to theproject. This mechanism encourages the industry to takeadvantage of the Universitys research and extensionexpertise and resources; it allows the industry sponsor tofocus attention on a specific problem, and prompts theInstitute to assemble an interdisciplinary research team.This demand-driven approach assures that Universityresources are applied to projects that have a direct, positiveimpact on processed foods.

Food Processing

Facilities andCapabilities

ContactLuke Howard, PhD

Associate Professor

Extension Food Processing Specialist

Institute of Food Science and Engineering

Food Science Building

272 Young Avenue

Fayetteville, AR 72704

Phone: (501) 575-2978

Fax: (501) 575-2165

Justin R. Morris, PhD

Director

Institute of Food Science and Engineering

Food Science Building

272 Young Avenue

Fayetteville, AR 72704

Phone: (501) 575-4040

Fax: (501) 575-2165

Visit the web site at www.uark.edu/depts/ifse/

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Hot WaterPasteurizer

A batch hot waterpasteurizer is available for

processing acidified foods.It is equipped withthermocouple and datalogging equipment to

determine pasteurization values and internal pressure ofacidified foods in cans, glass and PET containers.

New Product Development

Experienced scientists and production personnel candevelop products and produce small runs of finishedproduct for evaluation.

Quality Evaluation

Advanced analyticalequipment is available formeasuring the color, flavor,texture and nutritionalcontent of your product. Anelectronic nose is available fordetermining food aroma.

Equipment is also available fordetermining the antioxidantcapacity of foods using theoxygen radical absorbancecapacity (ORAC) assay,and quantification ofbioactive phytonutrients.

A trained descriptiveanalysis panel is availableto assess the sensoryproperties of your

product. Sensory Evaluation

Steritort

IFSE Processing Equipment and Capabilities

FMC Steritort Model 610-10Laboratory Pressure Sterilizer withLogTec Automated Control System

The Steritort will simulate the

operation of rotary, orbital andhydrostatic retorts. Itis equipped with thermocoupleand data logging equipment todetermine lethality in anyproduct. Variable reel speedsand steam pressures cansimulate any productspecification. Processes foracidified and low acid cannedproducts can be accuratelydetermined.

FMC Model 091-A Pilot Sterilizer withLogTec Automated Control System

The multi-purpose laboratory sterilizer will simulate theoperation of static and batch retorts and continuous rotarysterilizers using either steam or steam-water spraysterilization. It is equipped with thermocouple and datalogging equipment to determine lethality in any product.

Variable end-over-

end rotation andsteam pressurescan simulate anyproduct speci-fication. Processesfor acidified andlow-acid foods inmetal, glass,flexible and semi-rigid containerscan be accuratelydetermined.Sterilizer

Pasteurizer

How can IFSE ScientistsHelp Your Company

Develop New Products andImprove Existing Products?

The UA Department of Food Science operates

a pilot plant with state-of-the-art thermal

processing equipment. The pilot plant can

mimic operations of various pasteurization and

sterilization techniques for acidified and low-acid foods

to produce benchmark results in trial runs of new

products or to improve existing products.

Pilot plant equipment includes washers, blanchers,

cutters, mixers, kettles, finishers, can seamers, vacuum

cappers, dehydrators, a modified atmosphere packaging

machine and other items necessary to prepare and

process most any product from fresh-cut fruits and

vegetables to canned foods.

Your company can benefit from nearly 50 years of

product development and research experience by the

IFSE Food Processing and Product Development faculty

and staff.

Let IFSE scientists assist you in your next product

formulation or process determination.

AnalyticalEquipmentand ElectronicNose for QualityEvaluation