A5040547649- Microbial Inactivation Methods
- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Postharvest Quality and Shelf Life Management
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Listeria monocytogenes in Food Safety
- Freezing and Crystallization Processes
- Food composition and properties
- Granular flow and fluidized beds
- Magnetic and Electromagnetic Effects
- Spectroscopy and Chemometric Analyses
- Phytochemicals and Antioxidant Activities
- Nanocomposite Films for Food Packaging
- Rheology and Fluid Dynamics Studies
- Protein Hydrolysis and Bioactive Peptides
- Heat Transfer and Optimization
- Microwave-Assisted Synthesis and Applications
- Particle Dynamics in Fluid Flows
- Polysaccharides and Plant Cell Walls
- Food Industry and Aquatic Biology
- Heat and Mass Transfer in Porous Media
- Fluid Dynamics and Mixing
- Agricultural Engineering and Mechanization
McGill University
2016-2025
Agriculture and Agri-Food Canada
1994-2021
Zhejiang University
2016-2020
Ministry of Agriculture and Rural Affairs
2020
General Electric (United States)
2008
Illinois Institute of Technology
2006
Institut National Polytechnique de Toulouse
2000-2004
Centre National de la Recherche Scientifique
2004
Bellevue Hospital Center
1989-2004
École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires
2000
Summary The objective of this study was to determine the effect sodium alginate and methyl cellulose coatings on respiration rate, firmness, acidity, pH, total soluble solids desiccation rate peaches. Coated uncoated control fruits were stored at 15 °C 40% RH. Respiration moisture loss, changes in titrable pH coated samples determined 3‐day intervals. loss quality parameters much lower peaches as compared with control. While maximum acceptable shelf‐life for days, maintained their...
Drying is a widespread concept in the food industry, typically employed to convert surplus crop into shelf-stable commodity. With advancement of technology, however, there interest moving forward from traditional convective air drying that most widely used today for grains, both improve product quality as well modernize processes order increase throughput and decrease energy costs. In this context, novel techniques and, more recently, microwave-based dehydration have been poised make an...
ABSTRACT Mango is a commercial but highly perishable fruit, and therefore, longer shelf life necessary for its successful marketing consumer satisfaction. This study aims at evaluating the effects of edible coating, based on pectin, quality shelf‐life extension mangoes. The coating formulations included different combinations beeswax, sorbitol monoglyceride. fruits were coated stored room temperature along with uncoated controls. Samples tested evaluated periodically parameters, which visual...
Abstract Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) used to discriminate age which has a great economic value. Of total of 21 major identified quantified, 13 included several acids, alcohols, esters, aldehydes furans decreased significantly in first year aging, maintained same levels (p > 0.05) for next three years again < fifth year. On contrary, significant increase was...
Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of changes under different are valuable for minimizing product and improving marketability. The objective this study was quantify effect pectin-based coating on change stored limes fruits using a pre-established process. Lime were immersed emulsion then surface dried, cooled, evaluated after times selected temperatures (10–25 °C)....
Abstract Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to lowering quality sensory nutritional values. Microwave (MW) has been credited with providing superior‐quality dairy‐based products extended shelf‐life, representing good alternative heat treatment. The main drawback MW refers nonuniform temperature distribution, resulting hot cold spots mainly solid semisolid products; however, shown be suitable liquid...