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POLYMERIC-BASED MULTILAYER FOOD PACKAGING FILMS FOR PRESSURE-ASSISTED AND MICROWAVE-ASSISTED THERMAL STERILIZATION
(2013)
Advanced food technologies such as Microwave-Assisted (MATS) and Pressure-Assisted Thermal Sterilization (PATS) of foods have the advantage of reducing processing times and the detrimental effects on food quality. However, ...
DISINFESTATION OF DRIED FRUITS USING RADIO FREQUENCY ENERGY
(2013)
The goal of this research is to develop radio frequency (RF) treatments for pest control in dried fruits. The dielectric properties of five dried fruits were determined at RF and microwave (MW) frequencies and temperatures ...
DEVELOPMENT OF NON-CHEMICAL POSTHARVEST TREATMENTS FOR DISINFESTING AGRICULTURAL PRODUCTS
(2012)
Chemical fumigation disinfestation treatments bring more and more concerns due to its hazard to environment and human health, it is necessary to develop alternative non-chemical disinfestation treatments for agricultural ...
QUALITY EVALUATION OF VEGETABLES PROCESSED BY MICROWAVE STERILIZATION/PASTEURIZATION
(2014)
Microwave (MW) heating overcomes the disadvantages of slow conductive/convective heat transfer inherent in conventional thermal processes, and therefore has the potential to produce safe and high quality vegetable products. ...
NOVEL SCHEMES FOR PRODUCTION OF BIODIESEL AND VALUE-ADDED CO-PRODUCTS FROM MICROALGAL OIL USING HETEROGENEOUS CATALYSTS
(2013)
Microalgae are promising sources of biofuels primarily because of their higher potential productivity compared to terrestrial biofuel crops. However, the production of liquid fuels from microalgae suffers from a lack of ...
INFLUENCE OF DIFFERENT FACTORS ON DESICCATION SURVIVAL AND THERMAL RESISTANCE OF SALMONELLA AND RADIOFREQUENCY PASTEURIZATION OF LOW-MOISTURE FOODS
(2015)
Salmonella outbreaks associated with low-moisture food have become a food safety concern for the industry, government and public. Current sanitary practices have proven inefficient, intervention technologies need to be ...
Applications of computer simulation model in developing microwave assisted thermal processing
(2014)
Microwave heating is a novel technology that has advantages in reducing heating time and improving food quality. A 915 MHz single-mode microwave assisted thermal sterilization (MATS) system was developed at Washington State ...
HEATING BEHAVIOR STUDY OF LOW MOISTURE FOODS IN RADIO FREQUENCY TREATMENTS
(2014)
Radio frequency (RF) heating is considered as a promising technology for pathogen control in low moisture foods because of its advantages of volumetric and fast heating. However, the non-uniform heating problem hinders its ...
USING OXYGEN AND BIOPRESERVATION AS HURDLES TO IMPROVE SAFETY OF COOKED FOOD DURING STORAGE AT REFRIGERATION TEMPERATURES
(2018)
Cook-chill food products are of concern because they can support the microbial growth of pathogens when subjecting to time/temperature abuses during processing and distribution. The maximum recommended storage temperatures ...
Study of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in low-moisture foods and its use in the validation of radio frequency pasteurization
(2017)
Salmonella outbreaks associated with low-moisture foods (LMFs) have become a food safety concern for the food industry, government and the public. A qualified Salmonella surrogate and procedures of applying it are needed ...