Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Howard Q. Zhang"'
Autor:
Howard Q. Zhang, Tony Z. Jin
Publikováno v:
Food Engineering Series ISBN: 9783030426590
Pulsed electric field (PEF) processing is a non-thermal method of food preservation that uses short bursts of electricity to inactivate microbial populations in foods and causes minimal or no detrimental effect on food quality attributes since it pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63305046dbe269d75f2f6048f5a5d939
https://doi.org/10.1007/978-3-030-42660-6_21
https://doi.org/10.1007/978-3-030-42660-6_21
Autor:
Glenn Boyd, Joseph Sites, Andrew B. W. Bigley, Isolde Aubuchon, Howard Q. Zhang, David J. Geveke
Publikováno v:
Journal of Food Engineering. 166:384-389
An inexpensive data acquisition method was developed to validate the exact number and shape of the pulses applied during pulsed electric field (PEF) processing. The novel validation method was evaluated in conjunction with developing a PEF process fo
Publikováno v:
Journal of Food Engineering. 146:72-80
Pulsed electric field (PEF) processing of juice has been intensively studied with benchtop scale experiments. However, there is still limited information regarding critical factors to be considered for PEF efficacy in microbial reduction with PEF pro
Publikováno v:
Innovative Food Science & Emerging Technologies. 17:72-78
The cost of pulsed electric field (PEF) pasteurization of orange juice was estimated. The cost analysis was based on processing conditions that met the US FDA (5 log reduction) requirement for fruit juice pasteurization and that achieved a sufficient
Publikováno v:
International Journal of Food Properties. 16:216-227
Application of pulsed electric fields to process apricot nectar by determining the pH,. Brix, total acidity, conductivity, color, non-enzymatic browning index, concentration of mineral ions, and retention of ascorbic acid and beta carotene as well as
Publikováno v:
Trends in Food Science & Technology. 27:83-96
Pulsed electric fields (PEF) possess high potential and a promising future in food processing to pasteurize pumpable foods and reduce enzymatic activity. Compared with conventional thermal pasteurization methods, foods were less affected initially af
Publikováno v:
Food Control. 22:1689-1694
Current FDA regulations require that juice processors achieve a 5 log CFU/ml reduction of a target pathogen prior to distributing products. Whereas thermal pasteurization reduces the sensory characteristics of juice, pulsed electric field (PEF) treat
Publikováno v:
Foodborne Pathogens and Disease. 8:1103-1109
Pulsed electric field (PEF) treatments, a nonthermal process, have been reported to injure and inactivate bacteria in liquid foods. However, the effect of this treatment on bacterial cell surface charge and hydrophobicity has not been investigated. A
Publikováno v:
Journal of Food Processing and Preservation. 35:754-757
Knowledge of penetration depth of ultraviolet light (UV) in liquid egg is crucial in designing nonthermal UV pasteurizers. An experimental method was developed to determine penetration depth of 254 nm UV in liquid whole egg (LWE) and liquid egg white
Publikováno v:
Food Control. 22:566-573
The methods employed in most previous studies to investigate the non-thermal action of pulsed electric field (PEF) on microbial cells are only capable of revealing the obvious morphological changes of microbial cells induced by PEF, or only different