September 7, 2018 | Richland, WA | By Maegan Murray, WSU Tri-Cities
RICHLAND, Wash. – High school students in the Tri-Cities have seen success not only at the state level in science fairs, but also at national and international competitions after collaborating with researchers at Washington State University Tri-Cities for their research projects.
The goal of the partnerships, the professors said, is not only to provide students with exposure to a variety of science and engineering projects that can stand to have large impacts, but additionally so that more students will receive exposure to hands-on opportunities in the science, technology, engineering and mathematics (STEM) fields. With this experience, the students can witness what is possible through those career paths, they said.
Apple season is here; and did you know a person can pick about 30 apples per minute? But, WSU’s new machine can pick those apples in about a second.
The apple picking machine was created by students and faculty at Washington State University. It can be found in a garage while some improvements are made to it. The program is all headed by Dr. Manoj Karkee, an associate professor at WSU.
Faculty and Graduate Students from Biological Systems Engineering attended the American Society of Agricultural and Biological Engineers (ASABE) 2018 Annual Meeting. The event took place July 29, 2018 – August 01, 2018 in Detroit Michigan.
BSE Faculty included Lav Khot, Troy Peters, Juming Tang, Manoj Karkee, Sindhuja Sankaran, and Qin Zhang.
WSU alumnus Dr. Norman Scott was also in attendance.
In addition, BSE Master’s student Kapil Khanal (advised by BSE faculty member Dr. Manoj Karkee) won the first place Boyd-Scott Graduate Research Award for his research titled “Red Raspberry Bundling and Taping Mechanism.”
More information on the Boyd-Scott Graduate Research Award can be found on the ASABE Webiste
Students, former graduates and faculty from the Food Engineering Division participated in the Institute of Food Technologists (IFT) Annual Meeting and Food Expo 2018 at Chicago, IL, and won several awards and recognition, highlighting BSE and WSU. The IFT Annual Meeting is one of the events that every food technology professional looks forward to each year. IFT 2018 brought together 23000 attendees from industry, academia and government, focused and passionate towards the science of food. Here is a list of our achievements this year:
Faculty: Drs. Gustavo Barbosa-Cánovas and Shyam S. Sablani
Past Graduates: Drs. Ellen Bornhorst, Hongchao Zhang, Sumeet Dhawan
Food engineering division:
A fluorescence-based method for estimation of oxygen barrier properties of wall materials in spray dried microcapsules
Atisheel Kak*, Poonam Bajaj, Kanishka Bhunia, Nitin Nitin, Shyam S. Sablani
Food microbiology division:
Water activity at treatment temperature is the determining factor to influence thermal resistance of Salmonella enteritidis PT30 in different flour matrices
Jie Xu, Jiewen (Grace) Guan*, Juming Tang
Food packaging division:
Effect of barrier properties of polymer pouches on shelf life of Microwave-Assisted Thermally Sterilized Ready-to-Eat Macaroni and Cheese*
Juhi Patel*, Hongchao Zhang, Juming Tang, Carolyn F. Ross, Tom C. Yang, Shyam S. Sablani, Renata Queiroz
Third place, Student poster competition, Food packaging division
Shelf life stability of a Ready-to-Eat sweet potato puree processed using Microwave-Assisted Thermal Sterilization and packaged with high barrier polymeric pouches
Hongchao Zhang*, Juhi Patel, Kanishka Bhunia, Chandrashekhar R. Sonar, Saleh M. Al-Ghamdi, Carolyn F. Ross, Juming Tang, Shyam S. Sablani.
Refrigerated and frozen foods division:
Understanding ice recrystallization during frozen storage and its influence on mechanical properties of potato (Solanum tuberosum L.) var. Russet Brown
Pavitra Krishna Kumar*, Kanishka Bhunia, Juming Tang, Barbara Rasco, Pawan S. Takhar, Shyam S. Sablani (*Second place, Student poster competition, Refrigerated and frozen foods division)
The supermarket and grocery business is likely to suffer strong headwinds in the future, due to long-term shifts in consumer behavior. Although many people don’t realize it yet, grocery shopping and cooking are in a long-term decline. They are shifting from a mass category, based on a daily activity, to a niche activity that a few people do only some of the time.
“One promising innovation is MATS technology, or microwave assisted thermal sterilization, created at Washington State University. This FDA-approved technology creates multiple benefits. First, it sterilizes food with minimal heat, pressure, and time so that the texture and taste of the food remains restaurant-quality. Second, thanks to the minimal degradation of quality, there is a super-clean label (meaning the product will have few chemical-sounding, unpronounceable ingredients) and an incentive to add high-quality ingredients. Third, the food remains packaged at room temperature, and remains safe to eat for months on end. [continue reading]
Biological Systems Engineering Faculty Professor Bin Yang published the the research paper titled: “Effects of Sugars, Furans, and their Derivatives on Hydrodeoxygenation of Biorefinery Lignin‐Rich Wastes to Hydrocarbons”
Abstract: Hydrodeoxygenation of biorefinery lignin‐rich wastes to jet fuel hydrocarbons offers a significant opportunity for enhancing the overall operational efficiency, carbon conversion efficiency, economic viability, and sustainability of biofuels production. However, these wastes usually mainly contain lignin with sugars, furans, and their derivatives as “impurities”. Although several factors, including reactant structure, solvents, or the decreased ratio of catalyst to reactant, could be responsible for the jet fuel hydrocarbons yield loss, we found evidence that glucose, xylose, and 5‐hydroxymethylfurfural dramatically decreased conversion yields. For example, xylose and glucose lowered the final hydrocarbon yield by 78 and 63 %, respectively. The results revealed that these compounds could suppress metal catalysts and inhibit lignin depolymerization and hydrodeoxygenation (HDO) reactions thus decrease yields of jet fuel range hydrocarbons from biomass‐derived lignin. The first‐principles calculations and TGA results from spent catalysts validated these findings.
RICHLAND, Wash. – Efforts to create an environmentally friendly catalyst that will lower the cost and increase the efficiency in producing bio-based jet fuels has netted Washington State University researchers a $500,000 grant from the U.S. Department of Agriculture and National Institute of Food and Agriculture.
WSU Tri-Cities associate professor Hanwu Lei and his research team aim to develop the catalyst — a substance that increases the rate of chemical reactions and lowers the energy needed to perform the reaction — from forestry and agricultural waste products.
The FEC is comprised of 20 student members and one faculty advisor. Under the supervision of three core faculty members, these students conduct research in advanced thermal and non-thermal food technologies as well as polymeric packaging technologies to help the food industry address challenges of increasing consumer demand for safe, nutritious, and high-quality food products.
FEC visited Pacific Foods as a part of their March 2018 Professional Development activity. 11 graduate students, 2 visiting scholars from China and Brazil along with faculty Dr. Gustavo Barbosa-Cánovas participated in the activity. The participants got a chance to take a detailed tour of the manufacturing process, product development lab and waste recycling facility. Our guides explained the entire process in detail, such as production of chicken broth, extraction of soy milk, cooking of meals, Aseptic filling of product into cartons, final packaging and retorting.
PULLMAN, Wash. – Amazon Catalyst program has awarded $177,735 in grants to 10 Washington State University teams comprised of students, faculty and staff across disciplines and locations.
The collaborative program between Amazon and WSU launched early in 2018 to fund projects deemed globally impactful and disruptive.
What are the next inventions that will change how people live their lives and conduct business? This is the question WSU’s Amazon Catalyst Program applicants are looking to answer with their disruptive ideas, innovative projects and impactful inventions.
The WSU team “BeeToxx” received multiple awards at the UW Business Plan Competition which was held May 25th, 2018. The team won the $7,520 “Friends of the BPC” Third Place Prize as well as the $5,000 Wells Fargo “Cleantech/Environmental” Prize.