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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON MICROBIAL POPULATIONS IN SINGLE STRENGTH ORANGE JUICE (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 14 (1991), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of supercritical carbon dioxide on aerobic total plate count (TPC) of fresh-squeezed and quick-frozen single strength orange juice from Valencia oranges was studied. Orange juice was treated with SC CO2 at different temperatures (35° to 60°C) and pressures (8.3 to 33.1 MPa). SC CO2 treatment at 35°C reduced the TPC by 2 log cycles after 1 h treatment at 33 MPa. At 45°C and 33 MPa 2 log cycles reduction required 45 mins, and 15 mins treatment was sufficient at 60°C. D values of temperature control samples decreased as temperature increased, while that of supercritically treated juice decreased as pressure increased. D values at 35, 45 and 60°C of the supercritically treated juice at 33.1 MPa were calculated as 28, 22.6 and 12.7 min, respectively. The calculated values of z were 180°C, 167°C and 72°C at 8.3 MPa, 20.7 MPa and 33.1 MPa, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1991.tb00068.x
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  • 2
    Electronic Resource
    Electronic Resource
    EXTRUSION COOKING OF SWEET POTATO ROOTS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 14 (1991), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: An extruded product was prepared using a mixture of sweet potato roots (SP), high protein wheat flour (WF), oil and water. The mixture was extruded in a Wenger X-5 extruder. The best physical characteristics of the extruded product were obtained using drum dried baked sweet potato powder (DDSPP) and WF in the ratio of 3:1, oil content of 4.0% and an initial moisture content of 12.32%. This combination yielded a 4.33 fold expansion of the product. Physical measurements on the extruded product were: diameter, bulk density, expansion, and percent rehydration. The carotenoid content of the extruded product did not change considerably from that of DDSPP. The use of DDSPP: WF ratio of 3:1 represented 89.86% utilization of raw SP roots on a fresh weight basis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1991.tb00064.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Kinetic Parameter Estimation of Time-temperature Integrators Intended for Use with Packaged Fresh Seafood (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The United States Food and Drug Administration (USFDA) considers any hermetically sealed package containing fresh seafood as a reduced oxygen package (ROP) if the oxygen transmission rate of the package is less than 10000 cm3/m2/d. USFDA's recent Import Alert nr 16-125 effectively bans the use of ROP for fresh seafood in the United States unless adequate temperature control and thermal history monitoring is used. Time-temperature integrators (TTI) were proposed as one potential method to satisfy this thermal monitoring requirement. Evaluation and selection of appropriate TTIs remains a difficult process for seafood manufacturers. Three commercially available TTIs (Vitsab M2-10, C2-10, and Fresh-Check TJ2) and 5 prototype TTIs (Avery Dennison) were evaluated for performance against the Skinner and Larkin (1998) botulinum toxin lag-time relationship. Isothermal treatments at 0°C, 5°C, 10°C, and 15°C were used to determine Arrhenius kinetic parameters of TTIs. Computer models were used to predict and compare actual TTI performance under dynamic thermal conditions. Results suggest that Vitsab M2-10 and Avery Dennison T126(2) and T126(4) TTIs may be used to predict safety of fresh seafood in ROP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13377.x
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  • 4
    Electronic Resource
    Electronic Resource
    High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High pressure inactivation kinetics (D and z values) of Saccharomyces cerevisiae ascospores were determined in fruit juices and a model juice buffer at pH 3.5 to 5.0. Approximately 0.5 to 1.0 × 106 ascospores/mL were pressurized at 300 to 500 MPa in juice or buffer. D-values ranged from 8 sec to 10.8 min at 500 and 300 MPa, respectively. The range for z-values was 115 to 121 MPa. No differences (P≥0.05) in D (at constant pressure) or z-values among buffers or juices at any pH were determined, indicating little influence of pH in this range and absence of protective or detrimental effects of juice constituents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15078.x
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  • 5
    Electronic Resource
    Electronic Resource
    Kinetic Parameter Estimation in Conduction Heating Foods Subjected to Dynamic Thermal Treatments (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The purpose of this work was to develop a means for determining product and process specific thermal kinetic parameters of constituents in foods that do not heat uniformly. The concept of the method of Paired Equivalent Isothermal Exposures (PEIE) was developed for such products. The ability of the PEIE to define Arrhenius parameters from simulated retort experiments was demonstrated. The PEIE was applied to survival data from retort experiments of canned pea puree inoculated with Bacillus stearothermophilus spores (NCA 1518). Mean activation energy and reaction rate constant (at 121.1°C) of the spores in retort processed canned pea puree were Ea= 250 (± 15) kJ/mol and k121.1°C= 0.26 (0.23 〈 k121.1°C 〈0.30) min−1, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04423.x
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