A5040498260- Polysaccharides Composition and Applications
- Medical Device Sterilization and Disinfection
- Rheology and Fluid Dynamics Studies
- Food Drying and Modeling
- Freezing and Crystallization Processes
- Food Chemistry and Fat Analysis
- Textile materials and evaluations
- Microencapsulation and Drying Processes
- Coffee research and impacts
- Dyeing and Modifying Textile Fibers
- Mycotoxins in Agriculture and Food
- Food Quality and Safety Studies
- Solar Radiation and Photovoltaics
- Photovoltaic System Optimization Techniques
- Fermentation and Sensory Analysis
- Material Properties and Processing
- Food composition and properties
- Process Optimization and Integration
- Heat and Mass Transfer in Porous Media
- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Proteins in Food Systems
- Consumer Packaging Perceptions and Trends
- Nanocomposite Films for Food Packaging
- Fluid Dynamics and Mixing
Instituto de Tecnologia de Alimentos
1986-2019
Cornell University
1984-2013
Menlo School
2013
Center for Nanoscale Science and Technology
2013
PRG S&Tech (South Korea)
2013
Rutgers Sexual and Reproductive Health and Rights
2013
IFC Research (United Kingdom)
2013
ABSTRACT Three 65° Brix low‐pulp concentrated orange juice (COJ) samples, between −19 and 30°C were shear‐thinning (pseudoplastic) fluids with negligible magnitudes of yield stress. The simple power law model fit welt the shear rate‐shear stress data. For one sample, Powell‐Eyring also described data well. Arrhenius effect temperature on apparent viscosity consistency index model. activation energy flow (E a ) was 10.7 ± 0.2 kcal/g mole. models Harper El Sahrigi Christiansen Craig suitable...
ABSTRACT Flow behavior of guava puree was determined with a tube viscometer. The samples (9.8‐16.0° Brix) exhibited shear‐thinning behavior. flow index the power law model nearly constant for all over temperature range 25‐60°C; its mean value 0.43 standard deviation 0.031. apparent viscosity decreased increase in and activation energy offlow found to be 3.7 kcallg mole. increased as concentration purees increased; proportional raised 2.7. Mizrahi‐Berk described well data purees. magnitude...
ABSTRACT 65° Brix serum samples from four concentrated orange juice (COJ) samples, between ‐19 and 30°C, were mildy shear‐thinning fluids with negligible yield stress. The power law model described well the flow data. For one sample, Powell‐Eyring also activation energy of (E a ) for was 11.2–13.6 kcal/gmole. parameters determined 65°Brix sample as function pulp content (0–11%) −19 30°C. At fixed temperature, apparent viscosity consistency index increased exponentially content. E decreased...
In the present study, Coffea arabica was artificially contaminated with spores of toxigenic Aspergillus westerdijkiae. The coffee roasted in a vertical spouted bed roaster at four different temperatures (180 °C, 200 220 °C and 240 °C) three time periods (5, 8 12 min), order to obtain more accurate results for development kinetic model ochratoxin A (OTA). Chlorogenic acids (CGA) content during roasting also evaluated investigate effect heat employed destroy OTA these health promoting...
Thermal processing is still the most important method to ensure food safety, however, there a need for further improvements, from basic data advanced optimization methods. Due competitive market, customer demands and environmental concerns, several challenges have been raised. In this review, some topics are discussed, including inactivation kinetics, engineering properties, process design control, packaging systems regulatory, environmental, economic aspects. This position paper describes...
ABSTRACT Performance of thermal process simulation software was tested for predicting internal product temperature and lethality. Responses were deviations on canned products with a wide range heating characteristics computer‐based on‐line control retorts. Static agitated processes exhibiting rate factors (fh) ranging from 2 to 70 min. Cans fitted thermocouples subjected various types. Center profiles lethalities predicted by the model in response dynamic retort temperatures compared those...
The rheological behavior of an aqueous solution composed 65% sucrose and 0.1% CMC was experimentally determined from ‐10C to 50C using a rotational viscometer equipped with coaxial cylinders. model behaved as pseudoplastic fluid, represented by the power‐law model. Flow consistency indices at ‐10.1, 0.5, 9.8, 19.0, 30.1 50. OC, showed values between 0.79 0.86 0.15 10.22 Pa. s n , respectively. effect temperature on parameters Arrhenius‐type relationships, R 2 ≥ 0.97. They were compared...
O objetivo deste trabalho foi recuperar e fracionar as proteínas do soro de leite por meio da técnica coacervação, utilizando o polissacarídeo carboximetilcelulose sódica (CMC). obtido fabricação industrial queijo tipo frescal. Foram estudados concentrações polímero (0,1% a 0,9% CMC p/v) valores pH, fim se obter uma precipitação seletiva das leite, sendo condições otimizadas para produção em piloto. Mediante ajuste gradual, possível obter, no pH 3, totais (PT/CMC); 4, beta-lactoglobulina...
The operation named venting is a step in the sterilization process retorts using steam pressure. It intended to remove all air from inside of equipment by injecting steam. Although only for short period time, great quantities are used, making an expensive operation. This study aimed evaluate alternative with reduction energy expenditure. A system was adapted and instrumented, which allowed phenomenon water displacement. methodology proposed shown be promising efficient empty retort no load....
ABSTRACT The consumption of electricity and thermal energy for frozen concentrated orange juice (FCOJ) citrus pulp pellets (CPP) was determined in a plant. Thermal accounted 90% the total plant its CPP exceeded that FCOJ. kilocalories per kg water evaporated (KKWE) evaporators increased as feed rate single strength decreased. At design evaporation capacity, steam efficiency two tubular plate found to be 0.85N 0.82N, respectively; N being number effects evaporator. Fouling waste heat...
Abstract Thermal process design, optimization, and deviation require the knowledge of engineering properties food, such as rheological behavior, which is highly dependent on temperature. If a calculated based parameters obtained by extrapolation, it might lead to over‐ or underprocessing. The long time required for product reach desired temperature, usual in many rheometers, may induce unexpected changes product. Model solutions are often used projects order simulate characteristics real...
ABSTRACT Steam consumption for a water blancher and continuous pressure sterilizer (CPS) was measured in snap bean cannery. For the blancher, it ranged between 0.204 0.306 lb/lb of beans. The energy efficiency found to be 26.3–52.3%. In pilot scale test, concentration Ca, Mg, K ions increased as blanching recycled firmness beans after canning varied 0.855 1.010 kN. by CPS related linearly loading rate cans: steam consumed (lb/hr) = 1075.9 + 0.073 × (cans/hr).
Este trabalho apresenta a comparação das técnicas de resolução numérica Diferenças Finitas e Runge-Kutta-Gill 4a ordem com passo integração variável para simulação do modelo transferência calor em regime transiente bidimensional coordenadas cilíndricas unidimensional esféricas, aplicado alimentos enlatados processados autoclave, observando-se rapidez precisão comparados aos perfis reais tempo/temperatura, incluindo desvios processo. Além disso, uma análise sensibilidade paramétrica na...
As embalagens metalicas sao amplamente utilizadas em processos de esterilizacao convencional alimentos, realizados autoclaves. Devido ao seu material construcao e principalmente design do corpo tampa contendo ondulacoes, estas sofrem variacao volume interno durante o processamento termico. A alteracao deste funcao da pressao efetiva, que a diferenca entre interna externa embalagem. O conhecimento comportamento desta volume, denominado perfil deformacao embalagem, importante para determinacao...
On the cover: Cross‐section segments of spaghetti prepared using dies made Teflon, polycarbonate, aluminum, and bronze (magnification 100X), in “Properties Water Sorption Characteristics Spaghetti Prepared Using Various Dies” by Masashi Yoshino, Takenobu Ogawa, Shuji Adachi; p E523.
Abstract Aseptic surge tank (AST) systems are applied to aseptic production in order store sterile product until filling, maintaining the commercial sterility condition achieved from previous steps. To avoid microbial recontamination of product, a must be system through application heating, venting, and sterilization cycle. This cycle follow specific validation protocols ensure operational integrity - FDA 21 CFR Part 113.40g (ii). The demand for larger capacity implication this volume...