Juming Tang, Ph.D. Professor of Food Engineering Department of Biological Systems Engineering

1. 915 MHz Single Mode Microwave Technology for Food Safety - from development to commercializationKey elements: vision, team/competence, passion/persistence, delivery/resources Juming Tang, Ph.D. Professor of Food Engineering Department of Biological Systems Engineering Washington State University, Pullman WA Microwaveheating.wsu.edu

2. Challenges in Developing New Technologies Pilot-plant testing Equipment Product Microbial Scale-up & industrial implementation Regulatory acceptance Concept development

3. Lengthy canning processes (30-100 min at 121C) cause losses in texture, appearance

4. Two frequencies allocated by the US Federal Communications Commission (FCC) for industrial heating applications 2,450+50 MHz (0.12 m) - domestic microwave ovens - industrial heating systems 915+13 MHz (0.33 m) - industrial heating systems

5. WSU Microwave Consortium I (2001-2010)- initiated with support from US DoD Dual Use Science and Technology (DUST) Program WSU OBS FCI Hormel Natick Kraft NFPA Graphic Packaging Rexam Masterfoods

6. 915 MHz Single-Mode Microwave Sterilization Technology Computer simulation & mock-up units Microbial studies Pilot-scale systems Process development Regulatory acceptance Scaling-up Industrial implementation

7. Engineering design and manufacturing Dr. Frank Liu, Project Engineer Dr.Frank Liu, Project engineer Computer simulation and experimental validation Measurement of food properties Development of pilot-scale protocols

8. WSU 2nd generation system - four single mode cavities, 40 kW max MW power, received FDA acceptance for first filing on Oct. 2009

9. Microwave assisted thermal processing system (MATS)

10. 0 phase shift cavity waveguide

11. Change of Shear Force in Pink Salmon Fillet Heated at 121˚C

12. Chicken and dumplings in 8 oz pouches (Print-pack) processed with WSU Microwave Sterilization System, produced for sensory studies at US Army Natick Soldier Center Chicken and dumplings in 8 oz foil pouches by retort (control) for the sensory studies

13. On Oct. 7, 2009, we received first FDA approval Visiting FDA Low Acid Food Team in DC, 2004

14. First FDA filing: mashed potato in 10 oz trays -2008

15. Engineers conducting heat distribution and heat penetration studies

16. Microbial validation of food safetyTargeted microorganism – C. botulinum spores NFPA strain 3679 (P.A.. 3679) as the surrogate. D121C should be 3-4 times that of C. botulinum spores, so that we use smaller number of surrogate to validate 12 log reduction in C. botulinum spore populations

17. Prepare samples for inoculated pack studies with PA 3679 spores

18. On Oct. 7, 2009, we received first FDA approval

19. Second FDA filing: salmon fillets in sauce in 8 oz pouches - 2009

20. Salmon filet, skinless and boneless

21. 8-oz Printpack pouch

22. Developing data to seek FDA approval for non-homogeneous foods Processing real food in MW system Data retrieval from Ellab temperature sensor Positioning Ellab sensor tip at the location determined by heating pattern Temperature profile overlay with MW system data

23. Inoculating PA 3679 spores to the cold spot in salmon fillets

24. Incubation in Walk-in Incubator (~ 36°C) Positive pouches

26. Submitter: Kenneth Lum Process accepted on Dec. 15, 2010

27. Summary of Major Milestones • July, 01 Formed WSU Microwave Consortium I • July, 02 Developed first 915 MHz single mode pilot system (10 kW) • Oct., 06 Received US patent for 915 MHz single mode microwave sterilization system design • Aug.,07 Developed a second generation system – semi-continuous system (40 kW) • Oct., 09 Received FDA acceptance for MW sterilization of mashed potato in 10 oz trays • Nov. 10 Formed MW Consortium II, focusing on commercialization • Dec. 10 Received FDA acceptance for MW sterilization of salmon fillets in sauce in 8 oz pouches • 2011 Filed petition to USDA FSIS for processing foods containing >2% egg, poultry and meats

28. Commercialization WSU licensed exclusive rights for commercialization of this technology to Food Safety Chain (FSC) corporation (Maple Valley, WA). Formed MW Consortium II (Nov. 11, 2010).

29. Structure of WSU MW Consortium II WSU • Education • Research • Computer simulation models • Processing filing protocols MW Consortium II 11 Companies &SPA AmeriQual • 1st industrial system • Plant tests support • Market testing Food Chain Safety, Co. • Engineering design • Industrial systems • Supports/servicing

30. WSU MW Consortium II sub-teams • Regulatory (preparing data and filing documents to FDA and USDA FSIS, guiding engineering team in system design) • Engineering (industrial system design, technology implementation) • Product development (formulations and processes for best products -unique to the technology) • Education and training (short-courses and hands-on training for industrial personnel) • Packaging (new packaging development, regulatory concerns)

31. Example: activities of product development sub-team at WSU

32. Packaging sub-team update at a concern meeting in Evansville, IN, May 2011

33. Industrial members in a microwave sterilization short course

34. Thank You Microwaveheating.wsu.edu