The Hotchkiss group investigates new materials and technologies for food packaging, processing and preservation, such as the effects of packaging on the quality and safety of foods, and the effects of carbon dioxide on the quality and safety of raw milk and pasteurized milk products.
Food can deteriorate physically, chemically and biologically; whether a food is ultimately acceptable or saleable to the consumer as far as taste, texture, appearance or safety is significantly affected by its degree of deterioration and overall visible quality. Growth of bacteria in foods is a major concern due to their ability to degrade food products over time, producing off-odors, textural and other deleterious chemical changes, and to possibly cause illness if ingested. Development of ways to prevent or slow bacterial growth in food therefore can extend shelf life, improve marketability and overall quality, and make a safer product for the consumer.
 | Improving the quality, shelf life and safety of fluid milk products using systems which are practical and cost-effective for dairy processors and manufacturers are part of our long-range goals. To accomplish these goals, much of our work has focused on the use of carbon dioxide as a packaging and processing aid . Investigations the combined use of carbon dioxide and improved barrier packaging in cottage cheese for shelf-life extension has led to the widespread use of this technology in the cottage cheese industry. The use of carbon dioxide during pasteurization or storage of raw bulk milk is being studied to similarly extend the shelf-life of retail fresh milk. |
Shelf Life Extension/Fluid Milk and Milk-Based Products:
 | - Analysis of high pressure treatment of fluid milk as an alternative to pasteurization.
- Determination of the effects of carbon dioxide on thermal death curves of common fluid milk spoilage organisms.
- Investigations into the use of dissolved carbon dioxide during pasteurization to extend the shelf life of fluid milk.
- Examination of the effects of combined temperature, supercritical carbon dioxide, and high pressure treatment of fluid milk on milk spoilage organisms and pathogens.
- Study of the shelf life of carbonated milk-based products.
- Characterization of the effects of pasteurization on milk spoilage organisms and pathogens.
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Shelf Life Extension/Package Development
 | - Assessment and analysis of novel wrap products.
- Assessment of potential antimicrobial compounds for use in packaging materials.
- Applications of barrier film packaging and modified atmospheres to fresh-cut fruit storage.
- Covalent attachment of bioactive compounds to polymer surfaces to employ active packaging concepts.
- Determination of effects of packaging on pathogenic microorganisms in food.
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