A5058866445- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Advanced Chemical Sensor Technologies
- Meat and Animal Product Quality
- Dye analysis and toxicity
- Food Industry and Aquatic Biology
- Radiation Effects and Dosimetry
- Biosensors and Analytical Detection
- Food Drying and Modeling
- Microwave-Assisted Synthesis and Applications
- Food Safety and Hygiene
- Mycotoxins in Agriculture and Food
- Light effects on plants
- Postharvest Quality and Shelf Life Management
- Microencapsulation and Drying Processes
- Potato Plant Research
- Essential Oils and Antimicrobial Activity
- Salmonella and Campylobacter epidemiology
- Phytochemicals and Antioxidant Activities
- Food Supply Chain Traceability
- Innovative Microfluidic and Catalytic Techniques Innovation
- Plant Pathogens and Resistance
- Skin Protection and Aging
- Microbial Metabolism and Applications
- Freezing and Crystallization Processes
Agriculture and Agri-Food Canada
2015-2024
Government of Canada
2021-2024
Saint-Hyacinthe Research and Development Centre
2023-2024
Guelph Research and Development Centre
2016-2024
University of Guelph
2023-2024
The Ohio State University
2021
Zhejiang University
2021
Central Food Technological Research Institute
2021
Universidade Católica Portuguesa
2021
Federico Santa María Technical University
2021
Abstract Fresh juices are highly popular beverages in the global food market. They perceived as wholesome, nutritious, all‐day beverages. For a fast growing category of premium juice products such cold‐pressed juices, minimal‐processing nonthermal techniques ultraviolet (UV) light and high‐pressure processing (HPP) expected to be used extend shelf‐life while retaining physicochemical, nutritional, sensory characteristics with reduced microbial loads. Also, UV HPP approved by regulatory...
Ultraviolet light (UV) holds considerable promise in food processing as an alternative to traditional thermal processing. Its applications include pasteurization of juices, post lethality treatment for meats, contact surfaces and extend the shelf-life fresh produce. This paper will review published studies commercial that utilize UV solid liquid foods. Designs reactors were tested author's lab juice apple cider are discussed. Future research needed range industry is presented.
Abstract Alternative food preservation technologies include substitutes to heating methods that may have benefits reduction of energy consumption. High‐pressure processing (HPP), membrane filtration (MF), pulsed electric fields (PEF), and ultraviolet radiation (UV) are examples alternative growing commercial interest. As unit operations these operate in 4 modes transfer: momentum, heat, electromagnetic, or photon transfer. The objectives this review were: (1) examine the fundamentals...
The objective of this study was to validate the performance a coiled ultraviolet (UV) module with 24 lamps for fresh juice pasteurization. Escherichia coli K12 at an inoculation level 10 6 cfu mL –1 chosen as target microorganism biodosimetry. All tested fruit juices highly absorbed UV light, absorption coefficients ranging from 11 cm 78 lillikoi and pineapple juice, respectively. Of examined, appeared be worst case scenario in terms absorptivity high viscosity. A caramel model solution...
As a result of growing interest to nonthermal processing milk, the purpose this study was characterize chemical changes in raw milk composition after exposure new turbulent flow UV process, conventional thermal pasteurization process (high-temperature, short-time; HTST), and their combinations, compare those with commercially UHT-treated milk. Raw exposed light at rate 4,000L/h applied doses 1,045 2,090 J/L, HTST pasteurization, combination (before or UV). Unprocessed HTST-treated were...
Nonthermal technologies are being investigated as viable alternatives to, or supplemental utilization, with thermal pasteurization in the food-processing industry. In this study, effect of ultraviolet (UV)-C light on inactivation seven milkborne pathogens (Listeria monocytogenes, Serratia marcescens, Salmonella Senftenberg, Yersinia enterocolitica, Aeromonas hydrophila, Escherichia coli, and Staphylococcus aureus) was evaluated. The were suspended ultra-high-temperature whole milk treated at...
Abstract The comparative study determined the fate of vitamin C, chlorophyll, antioxidants, enzymes (polyphenol oxidase [PPO], peroxidase [POD]) and effect on color wheatgrass juice processed by thermal, high hydrostatic pressure (HHP), or ultraviolet‐C light (254 nm; UV‐C) to inactivate Escherichia coli P36, Listeria innocua ATCC 51742, Salmonella Typhimurium WG49. A thermal treatment at 75°C for 15 s, HHP 500 MPa 60 UV‐C fluence 69.2 mJ cm −2 was required achieve target 5 log CFU reduction...
ABSTRACT The inactivation of Clostridium sporogenes PA 3679 spores by high pressure at temperatures (HP–HT) in phosphate buffer was investigated a lab‐scale temperature‐controlled HP system (QFP‐6) with an internal heater to maintain the sample temperature. Some occurred during pressurization come‐up time (CUT) and depressurization time. found be exponential adiabatic holding period cycle constant pressures temperatures. rate increased both kinetic parameters – such as D ‐values tested that...