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  • 1
    Electronic Resource
    Electronic Resource
    Microbiological Validation of Microwave-Circulated Water Combination Heating Technology by Inoculated Pack Studies (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: A 915-MHz Microwave-Circulated Water Combination (MCWC) heating technology was validated for a macaroni and cheese product using inoculated pack studies. Before the tests, heat resistances of a Clostridium sporogenes (PA 3679) spore crop were determined in neutral phosphate buffer and macaroni and cheese product. Trays of macaroni and cheese products were subjected to 3 processing levels: target process (F0= 2.4), under target process (F0= 1.2), and over target process (F0= 4.8). The inoculated packs were evaluated by count-reduction method and end-point method. The microbial results showed that microbial destruction resulting from MCWC heating technology matched the calculated degree of sterilization (F0 value). This study suggests that the MCWC heating technology has potential in sterilizing packaged foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09661.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    ENERGY UTILIZATION AND MICROBIAL REDUCTION IN A NEW FILM DRYING SYSTEM (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 27 (2003), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Experiments were conducted with pureed pumpkin to evaluate energy efficiency and microbial reduction effect of a new thin-film Refractance WindowTM (RW) drying method. The RW drying system was designed based on a novel concept that uses hot water circulating beneath and in contact with a transparent plastic conveyor belt on which a thin film of puree is dried. In the energy study, water temperature, water circulation velocity, puree temperature, and puree moisture content were determined. In both pilot and commercial scale RW dryers with circulating water at 95C, drying of pumpkin puree from 80% to 5% moisture content (wb) was achieved in less than 5 min. The Refractance WindowTM dryer demonstrated 52% to 70% energy efficiency. The pilot scale unit was used to evaluate the effect of RW drying on microbial reduction. At a circulating water temperature of 95C, RW drying of inoculated pumpkin purees resulted in at least 4.6, 6.1, 6.0, and 5.5 log reductions of total aerobic plate counts (APC), coliforms, Escherichia coli, and Listeria innocua, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2003.tb00506.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Rapid Enumeration of Four Indicator Microorganisms in Ground Beef Using a Freeze-dried Four-culture Method (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: : A recently reported, miniaturized method can simultaneously enumerate 4 critical indicator microorganisms in 24 h on a single 96-well microtiter plate, and is a convenient monitoring system for ensuring food plant hygiene. However, the utility of this method is limited by the necessity of plates being freshly prepared prior to each use. This study was undertaken to develop a method that would permit these plates to be prepared and stored in a stable form that could be conveniently used later. A microtiter plate filled with media dedicated to enumerating 4 specific classes of bacteria was freeze-dried. A given series was dedicated to enumerating either, total mesophilic bacteria, Gram-negative bacteria, coliform bacteria, or Escherichia coli. Freeze-dried plates were reconstituted simply by adding 100 μL of sterile water to each well. After adding samples, two-fold serial dilutions were performed, and the plate was incubated for 24 h at 32 °C. Growth of 4 indicator microorganisms was detected in each series using metabolic indicators. The numerical estimates that these procedures yielded correlated very closely with numbers gained from conventional spread-plating methods (r2 〉 0.90). Additionally, the estimates obtained from liquid media microtiter plates and freeze-dried media plates showed a significantly strong relationship (r2 〉 0.92). Analysis of commercial ground beef showed a highly associated relationship (r2 〉 0.94) between the liquid four-culture and freeze-dried four-culture plate methods. The greatly enhanced facility of using premanufactured, freeze-dried microtiter plates would make this a most convenient way to perform microbial food quality analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09940.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Microbial Safety in Radio-frequency Processing of Packaged Foods (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: : Thermal resistance of Clostridium sporogenes (PA 3679) was determined at 115.6 °C, 118.3 °C, and 121.1 °C (240 °F, 245 °F, and 250 °F, respectively) in phosphate buffer (pH 7.0) and mashed potatoes (pH 6.3) using aluminum thermal-death-time (TDT) tubes developed at Washington State Univ. D-values were 1.8, 1.1, and 0.62 min in phosphate buffer and 2.2, 1.1, and 0.61 min in mashed potatoes at 115.6 °C, 118.3 °C, and 121.1 °C, respectively. Z-values were 12 °C and 10 °C in phosphate buffer and mashed potatoes, respectively. The thermal inactivation kinetic results were then used to validate a novel thermal process based on 27.12 MHz radio frequency (RF) energy. Trays of mashed potatoes inoculated with PA 3679 were subjected to 3 processing levels: target process (F0∼4.3), under-target process (F0∼2.4), and over-target process (F0∼7.3). The microbial challenge test data showed that microbial destruction from the RF process agreed with the calculated sterilization values. This study suggests that thermal processes based on RF energy can produce safe and shelf-stable packaged foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13621.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Relationship between magnetic properties and microwave-absorbing characteristics of NiZnCo ferrite composites (1996)
    Springer
    Journal of materials science 31 (1996), S. 4719-4722 
    Details
    ISSN: 1573-4803
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract The complex permeability and permittivity of the constituent materials of the microwave absorbers play a key role in determining the reflection or attenuation properties of the incident microwave. The real and imaginary (loss) components of μr and ɛr in the frequency range 1–12 GHz, and their relationship with microwave-absorbing properties, have been investigated in the NiZnCo ferrite composites. The composite specimens were prepared by moulding and curing a mixture of prereacted ferrite powder and silicone rubber. The quantitative estimation of microwave-absorbing properties was made by plotting the observed material constants (μr, ɛr) on the calculated solution map of impedance-matching. It was found that the CoO content influences the first matching frequency and the first matching thickness in the NiZnCo ferrite composites, but does not influence the second matching frequency and second matching thickness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00366375
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Microstructural effect on dielectric properties of Pb(Mg1/3Nb2/3)O3-PbTiO3 with ZnO additive (1995)
    Springer
    Journal of materials science 14 (1995), S. 823-827 
    Details
    ISSN: 1573-4811
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00278141
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    Paper (German National Licenses)
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