The Experts below are selected from a list of 273 Experts worldwide ranked by ideXlab platform
Shashi K Sharma - One of the best experts on this subject based on the ideXlab platform.
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draft genome sequence of a clostridium botulinum isolate from water used for cooling at a plant producing low acid Canned Foods
Genome Announcements, 2013Co-Authors: Uma Basavanna, Narjol Gonzalezescalona, Ruth Timme, Shomik Datta, Brianna Schoen, Eric W Brown, Donald Zink, Shashi K SharmaAbstract:ABSTRACT Clostridium botulinum is a pathogen of concern for low-acid Canned Foods. Here we report draft genomes of a neurotoxin-producing C. botulinum strain isolated from water samples used for cooling low-acid Canned Foods at a canning facility. The genome sequence confirmed that this strain belonged to C. botulinum serotype B1, albeit with major differences, including thousands of unique single nucleotide polymorphisms (SNPs) compared to other genomes of the same serotype.
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detection and confirmation of clostridium botulinum in water used for cooling at a plant producing low acid Canned Foods
Applied and Environmental Microbiology, 2010Co-Authors: Amita Sachdeva, Donald Zink, Stephanie L H Defibaughchavez, J B Day, Shashi K SharmaAbstract:Our laboratory tested water samples used for cooling low-acid Canned Foods at a canning facility under investigation by the U.S. Food and Drug Administration. We used an enzyme-linked immunosorbent assay with digoxigenin-labeled antibodies (DIG-ELISA) and real-time PCR as screening methods and confirmed the presence of neurotoxin-producing Clostridium botulinum in the samples by mouse bioassay.
A. A. Teixeira - One of the best experts on this subject based on the ideXlab platform.
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Automatic control of batch thermal processing of Canned Foods
Robotics and Automation in the Food Industry, 2013Co-Authors: R. Simpson, Sergio Almonacid, A. A. TeixeiraAbstract:Abstract: This chapter describes theoretical, practical and efficient strategies for on-line correction of thermal process deviations during retort sterilization of Canned Foods. It presents a review of recent developments over the past 10 years that have further advanced the state of the art in improving food safety, quality and manufacturing efficiency in the Canned food industry worldwide. The focus is on retort control systems, and the various approaches that have been taken to help Canned food processors accomplish on-line correction of unexpected process deviations, the major cause of lost productivity. Important features of each approach are discussed, along with suggested industry applications that would be appropriate for each method. The chapter concludes with a discussion of future trends to be expected in the industry.
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preliminary validation of on line correction of process deviations without extending process time in batch retorting any low acid Canned Foods
Food Control, 2007Co-Authors: R. Simpson, I Figueroa, D Llanos, A. A. TeixeiraAbstract:Abstract This short communication describes a practical and efficient method for on-line correction of thermal process deviations during retort sterilization of Canned Foods without upsetting retort operating schedules in large cook room operations. The strategy is a modification of a recently developed “proportional-corrected” process method that accomplishes the on-line correction after recovery of the deviation by operating the retort at a temperature sufficiently above the normal retort temperature so as to reach the specified target lethality within the remaining process time. In this way, on-line correction of the process deviation is accomplished without extending the normal process time specified for that batch cook, and smooth uninterrupted operation of a retort battery system in large cook rooms is assured. The method is intended for easy implementation in any cannery around the world with no need for on-site access to computer-based control systems and/or computer software of any kind.
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thermal process simulation of Canned Foods under mechanical agitation
Journal of Food Process Engineering, 1995Co-Authors: J G Bichier, A. A. Teixeira, Murat O Balaban, T L HeyligerAbstract:This paper describes how the distributed parameter conduction-heating numerical model was modified and tested to accurately predict the can center temperature for Canned Foods which exhibit combined heat transfer of pure conduction with added forced convection caused by mechanical agitation. This innovation will open the door to more widespread use of such mathematical models as part of the control system logic for making accurate adjustments to process conditions in response to unexpected retort temperature deviations on line during thermal processing of Canned Foods in agitating retorts.
S Akterian - One of the best experts on this subject based on the ideXlab platform.
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studying and controlling thermal sterilization of convection heated Canned Foods using functions of sensitivity
Journal of Food Engineering, 1996Co-Authors: S AkterianAbstract:Abstract A review is made of hydrodynamic, heat-transfer studies and temperature change models related to convection-heated Canned Foods. On the basis of the developed sensitivity functions, a parametrical analysis was performed and the significance of the process parameters and the basic thermo-bacteriological, thermo-physical models was established. The functions of sensitivity were also used in the process control: (i) by equations for compensating the adverse systematic deviations of a process parameter; (ii) by applying the recommended errors of the process parameters during their control and the model parameters — z, E; (iii) by using a control strategy for compensating arbitrary fluctuations in the heat-transfer medium temperature.
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numerical simulation of unsteady heat conduction in arbitrary shaped Canned Foods during sterilization processes
Journal of Food Engineering, 1994Co-Authors: S Akterian, Kostadin FikiinAbstract:Abstract A numerical model is developed for determination of the unsteady-state temperature field in conductively heated Canned Foods of various shapes under boundary conditions of the third kind (surface convection) and at variable heating medium temperatures. The heat conduction differential equation is solved by means of a generalized finite-difference approach, allowing a reduction of the multidimensional problem to a one-dimensional one. The theoretical results were compared with the measured time-temperature curves for a bentonite test substance and pea puree in metal cans and glass jars. This validation shows the applicability and accuracy of the model for engineering research. The proposed numerical solution could be used for predicting the temperature distribution in Foods in flexible sterilizable pouches and cans containing whole or cut fruits, vegetables, meat, fish, mushrooms, etc., in liquids. The results may also be applied to other thermal processes used in food manufacture.
Julio R Banga - One of the best experts on this subject based on the ideXlab platform.
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mathematical modelling and simulation of the thermal processing of anisotropic and non homogeneous conduction heated Canned Foods application to Canned tuna
Journal of Food Engineering, 1993Co-Authors: Julio R Banga, Antonio A Alonso, Jose Manuel Gallardo, Ricardo I PerezmartinAbstract:Abstract Thermal processing of conduction-heated Canned Foods is modelled using three approaches: (A) homogeneous isotropic, (B) homogeneous anisotropic and (C) non-homogeneous anisotropic systems. Based on these models, numerical simulations are performed, using finite differences and finite elements methods. The simulation results are validated with experimental data obtained from the sterilization of Canned tuna, a rather complex system. The last approach is found to be the most appropriate, though the second can be used for practical purposes.
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optimization of the thermal processing of conduction heated Canned Foods study of several objective functions
Journal of Food Engineering, 1991Co-Authors: Julio R Banga, Jose Manuel Gallardo, Ricardo I Perezmartin, J J CasaresAbstract:Abstract A new algorithm, ICRS/DS, for the solution of fixed terminal time optimal control problems is presented. It is based on the combination of a robust parameterization of the control function and a computationally efficient nonlinear programing algorithm of unconditional convergence. convergence. This algorithm is applied to the optimization of the thermal processing of conduction-heated Canned Foods, attaining for the first time optimum temperature-time profiles for different objective functions: the maximum overall retention of a nutrient, the maximum retention of a quality factor at the surface of the solid, and the minimum process time. A significant increase of quality factor retention at the surface is achieved with a variable retort temperature profile as against the optimum constant-temperature profile. In the case of process time minimization with a constraint of retention of a quality factor at the surface, the processes with a variable retort temperature show significant advantages over the traditional constant-temperature processes.
Arthur A Teixeira - One of the best experts on this subject based on the ideXlab platform.
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Thermal Processing for Food Sterilization and Preservation
Handbook of Farm Dairy and Food Machinery Engineering, 2019Co-Authors: Arthur A TeixeiraAbstract:Abstract This chapter introduces the reader to the wide array of food process machinery, equipment, and systems that are used throughout the food industry for the purpose of manufacturing shelf-stable Foods that are preserved by heat sterilization (thermal processing). The first part of the chapter describes the various retort systems used in the manufacture of sterilized Canned Foods, beginning with batch processing in still-cook steam retorts and progressing through modern-day continuous retort systems used by large manufacturers of Canned Foods. The second part of the chapter describes a number of automated materials handling systems that provide substantial automation to the loading and unloading of batch retorts used by large food manufacturers. This is followed by a chapter section on aseptic processing and filling systems widely used in the manufacture of shelf-stable liquid food products. The chapter concludes by acquainting the reader with the scope of compliance activities required of the U.S. Food and Drug Administration’s (FDA) Low-Acid Canned Food Regulations (LACF) that must be followed in order to enter the market place with sterilized Canned Foods.
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On-line retort control in thermal sterilization of Canned Foods
Food Control, 1997Co-Authors: Arthur A Teixeira, G.s TuckerAbstract:Abstract This paper presents a short review of recent developments toward achieving computer-based intelligent on-line control systems for assuring safety, quality, and process efficiency of thermally processed Canned Foods. Various approaches based upon real-time data acquisition systems are described, along with alternative approaches based upon the use of calculated correction factors or mathematical models capable of simulating the heat transfer into Canned Foods under various processing conditions. The various features of each method are discussed along with suggested industry applications that would be appropriate for each method.
