North Central Food Industry Resources

Name: KSU/Kansas Value-Added Foods Laboratory (KVAFL)

URL: www.oznet.ksu.edu/dp_ansi/foodsci.htm

Address:

Animal Science Department
Kansas State University
Room 216 Call Hall
Manhattan, KS 66506

Contacts:
Fadi M. Aramouni, Ph.D.
Extension Specialist, Food Systems
Office phone, 785-532-1668
Office FAX, 785-532-5681
E-mail, faramoun@oznet.ksu.edu
Tom B. Lindquist, M.S.
Extension Associate, KVAFL Manager
Office phone, 785-532-1667
Office FAX, 785-532-3295
E-mail, tlindqui@oznet.ksu.edu
Cara Wohler, Office Professional
Office phone, 785-532-2863
Office FAX, 785-532-5681
E-mail, cwohler@oznet.ksu.edu

Focus area:
The Kansas Value-Added Foods Laboratory at Kansas State University offers agricultural-related businesses, processors, and entrepreneurs with innovative opportunities unmatched in Kansas. The laboratory, located in the northwest wing of Call Hall, includes facilities, equipment, packaging, and physical, chemical, and microbiological analyses of foods. Part of the facility is specifically designated for accelerated shelf-life testing of food products, and is equipped with controlled atmosphere incubators.

Services offered:

The Labís staff offers food-related businesses, processors, and entrepreneurs numerous services. These include the following:

• Process requests and inquiries in regard to new food concepts.
• Assist in the production of new foods or consult on methods of adding value to existing ones.
• Perform a wide variety of physical, chemical, microbiological and sensory evaluations.
  • pH
  • Aw (Water Activity)
  • Sodium
  • Fat
  • Moisture
  • Ash
  • Brix
  • Viscosity
  • Drain weight
  • Headspace analysis
  • Total plate count
  • Yeast and mold
  • Coliforms
  • Texture analysis
  • Sensory analysis
  • Shelf-life analysis
  • Food product development and testing

• Conduct shelf-life tests to determine expiration date.

• Review product labels for compliance with state and federal guidelines.

• Generate nutritional information panels from available databases or by chemical analysis.

• Offer HACCP and food safety training.

• Act as a "Processing Authority" as defined by the Food and Drug Administration (FDA).

• Suggest suppliers for ingredients, packaging materials, and equipment.

• Answer questions concerning food processing rules and regulations.

• Offer publications on food processing issues such as labeling and sanitation.

The Value-Added Foods Lab is part of K-State Research and Extension and, therefore, does not compete with other diagnostic laboratories. Fees are assessed to cover materials and use of equipment. For further information on lab fees, contact the Value-Added Foods Lab.

Fees: A current fee sheet is available upon request.

Equipment:

A partial list if equipment/instruments:

• Vacuum (inert gas) packager
• Refrigerators and freezers
• pH meter/ion selective electrodes
• Water activity meters
• Oxygen analyzers
• Reach-in incubators
• Chlorine/sanitizer tests
• Electronic balances
• Microscopes
• Texture analyzer
• Rheometers
• Colorimeters
• Refractometers

(Multiple pieces of equipment are available for loan to Kansas food processors. A current list is available upon request.)

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Pilot plant processing: The Thermal Processing Lab is located in the Department of Biological and Agricultural
Engineering in Seaton Hall at Kansas State University. Its mission is to educate food
processors, evaluate larger-scale food formulations, and provide first-hand experience
with typical processing equipment. It is also a research and teaching facility for food
engineering and related disciplines.

Capabilities: In its role as a pilot plant, the Thermal Processing Lab offers processors an opportunity to:

• Develop new products
• Test thermal processes
• Scale up operations
• Run market test-size batches

The Thermal Processing Lab allows operators to process their products from the raw stage through to the packaged, finished stage; it affords them an opportunity to test their products and processing methods before making large investments. Additionally, Extension specialists are available to provide technical assistance on value-added products.

Scheduling of the Thermal Processing Lab is on a first-come, first-served basis. As part of K-State Research and Extension, the Lab does not compete with other processing facilities, and charges a nominal fee to partly cover the costs for processing and equipment use. Facility tours and office consultations are available. Contact the Kansas Value-Added Foods Lab for more information.

Fee: Daily user fees are based on the amount of help that a processor provides.

Facilities: 1,280 sq. ft.

Complete equipment systems: (partial list of equipment)

• Kettles (2, 3, 40 gallon)
• Piston filling machine
• Steam blancher
• Steam exhauster
• Can seamer
• Retort
• Rotary batch roaster
• Spray enrober
• Temperature, pH, moisture measurement
• Data acquisition
• Freeze dryer
• Drum dryer
• Spray dryer
• Tray dryer
• Pulper finisher
• Lye peeler
• Rotary popper
• Cold storage
• Jet cooking system

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Support laboratories:

Meat Science Support Program
The Meat Science Support Facility provides meat processors and entrepreneurs an
opportunity to use various aspects of a 23,000 square foot, state-of-the-art meat
science research and teaching complex. This facility, completed in 1998, provides
opportunities for harvest, chilling, fabrication, processing, curing, smoking,
packaging, display, and cooking of meats.

For more information, contact:

Meat Science Support Program
Department of Animal Sciences and Industry
251 Weber Hall, KSU
Manhattan, KS 66506-0201
Phone: 785-532-1247
Fax: 785-532-7059
E-mail: lboyle@oznet.ksu.edu

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The Sensory Analysis Center
The Sensory Analysis Center can assist clients with project design, testing, analysis,
and interpretation. The Center offers:

• Descriptive Testing, using highly-trained panelists
• Consumer Testing, using screened local consumers
• Difference Testing, with trained panelists

  The Centerís wide range of testing services have been performed for flavor, texture, appearance, and/or feel of foods, beverages, packaging materials, ingredients, pet foods, over-the-counter pharmaceuticals, textiles, and paint finishes.

  For more information, contact:
  The Sensory Analysis Center
  Department of Human Nutrition
  145 Justin Hall, KSU
  Manhattan, KS 66506-1407
  Phone: 785-532-0162
  Fax: 785-532-0176
  E-mail: delores@humec.ksu.edu

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The Extrusion Center

The Extrusion Center features two state-of-the-art pilot facilities for extrusion processing research. More than 150 food, feed, and industrial products have been researched, manufactured, and commercially tested in these plants since 1996. Typical product applications include the production of savory snacks, ready-to-eat breakfast cereals, pet foods, and aquatic feeds.

For more information, contact:
The Extrusion Center
Department of Grain Science and Industry
201 Shellenberger Hall, KSU
Manhattan, KS 66506-2201
Phone: 785-532-6161
Fax: 785-532-7010
E-mail: jlb@wheat.ksu.edu

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Dairy Processing Plant

The Dairy Processing Plant, located in the northwest wing of Call Hall at Kansas State University, is a 9,600-square foot facility equipped to make a variety of dairy products. These include: fluid milk (non-fat, reduced fat, whole, and chocolate milk); ice creams (premium and low fat); cheeses (Cheddar, Colby, Monterey Jack, Pepper Jack, and processed); and butter (salted and unsalted).

For more information, contact:
Dairy Processing Plant
Department of Animal Sciences and Industry
138 Call Hall, KSU
Manhattan, KS 66506-1600
Phone: 785-532-5654
Fax: 785-532-5681
E-mail: kschmidt@oznet.ksu.edu

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Other Value-Added Support Facilities at K-State:
Horticulture Facilities and Resources
Department of Horticulture, Forestry, and Recreation Resources
2021 Throckmorton Plant Science Center, KSU
Manhattan, KS 66506
Phone: 785-532-6170
Fax: 785-532-5780

Textiles and Materials Research and Testing Laboratories
Department of Apparel, Textiles, and Interior Design
225 Justin Hall, KSU
Manhattan, KS 66506
Phone: 785-532-6993
Fax: 785-532-3796 Wet Milling Pilot Plant
Department of Biological and Agricultural Engineering
147 Seaton Hall
Phone: 785-532-5580
Fax: 785-532-5825
Pasta Press and Dryer
Pilot Bakery
Pilot Feed Center
Pilot Flour Mill
Department of Grain Science and Industry
201 Shellenberger Hall
Manhattan, KS 66506
Phone: 785-532-6161
Fax: 785-532-7010

Personnel resources:
Faculty: These state-of-the-art facilities are staffed with experts who make it their
Business to know yours. Plus, at K-State, more than 80 members of the Agricultural
Product Utilization Forum support, or are involved in research, teaching, and extension
activities related to value-added agriculture. These faculty and administrators represent
three colleges and 11 departments.

From product conception to consumer, these experts realize that adding value to agricultural commodities results in products that are not only healthy, but profitable for people in and outside the state of Kansas.

You can be assured that todayís value-added concept has the capability to be placed on tomorrowís dinner table ñ safely, healthfully, and profitably ñ with the assistance of the experts and facilities available at K-State.

For more information about value-added services at K-State, or to request the brochure "Unmatched InnovationÖfrom Concept to Consumer ñ A description of K-State value-added services for food, fiber, and meat processing operations", contact:

Tom B. Lindquist, M.S.
Extension Associate, KVAFL Manager
Office phone, 785-532-1667
Office FAX, 785-532-3295
E-mail, tlindqui@oznet.ksu.edu

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