Non-Thermal Pasteurization of Tree Nuts to Reduce Microbes and Mycotoxins

Goal 1. Demonstrate the feasibility of HVACP technology to reduce mycotoxins on tree nuts.Objective 1: Identify voltage level, gas composition and electrode gap that can achieve 50% reductions in aflatoxin B1 on shelled almonds.The voltage level, gas composition and electrode gap will affect the plasma field intensity resulting in varying reactive gas species and their concentrations. The composition of the inducer gas will directly impact the reactive oxygen species (ROS) and reactive nitrogen species (RNS) generated. Voltage level, gas composition and electrode gap will be investigated to identify 50% aflatoxin B1 reduction on shelled almonds.Objective 2: Demonstrate product stability after HVACP treatment through total fatty acid analysis and peroxide value determination of oil extracted from HVACP-treated almonds.Fatty acid analysis and peroxide value determination will be conducted using published methodsObjective 3: Demonstrate product quality by examining the texture and color of shelled almonds before and after HVACP treatment.Visually analyze the pre- and post- treated almonds to assess if any physical changes have occurred due to HVACP treatment.Goal 2. Conduct in vitro model studies to demonstrate that HVACP deactivates microorganisms.Objective 1: Identify voltage level, gas composition and electrode gap that can achieve 2log10 deactivation of gram positive and gram negative bacteria on filter paper soaked in bacteria culture.Goal 3. Evaluate the commercial viability of HVACP in tree nut treatment by estimating the approximate treatment cost per pound of nuts. Objective 1: Establish critical control parameters to assure consistent treatment results and to confirm that the operating envelope for the treatment is large enough to obtain consistent HVACP treatment results. Objective2: Determine the equipment and capital requirements for installing a commercial scale HVACP system for shelled almond treatment.Goal 4. Develop additional knowledge to strengthen NanoGuard's intellectual property position on HVACP in food safety.Objective 1: Discern patentable information from Phase I work and have consultation with a patent lawyer to see how the outcome of the project can strengthen NanoGuard's patent estate. ?