The Experts below are selected from a list of 318 Experts worldwide ranked by ideXlab platform
Bandar Alfaifi - One of the best experts on this subject based on the ideXlab platform.
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radio frequency disinfestation treatments for Dried Fruit model development and validation
Journal of Food Engineering, 2014Co-Authors: Bandar Alfaifi, Shaojin Wang, Juming Tang, Barbara Rasco, Yang Jiao, Shunshan Jiao, Shyam S SablaniAbstract:Non-uniform heating is one of the most important challenges during the development of radio frequency (RF) heat treatments for pest control and other applications. A computer simulation model using finite element-based commercial software, COMSOL, was developed to investigate the heating uniformity of raisins packed in a rectangular plastic container (25.5 � 15.0 � 10.0 cm 3 ) and treated in a 6 kW, 27.12 MHz RF system. The developed model was then experimentally validated. Simulated and experimental temperature distributions in raisins after RF heating were compared in three different horizontal layers (top, middle, and bottom) within the container. Simulated and experimental average and standard deviation of the temperature values were highest in the middle layer, followed by the top and bottom layers. A sensitivity study indicated that the heating uniformity of the samples was most affected by the density of the raisins followed by the top electrode voltage, the dielectric properties, the thermal conductivity and the heat transfer coefficient. Corners and edges were heated more than the centers in each layer of the RF treated raisins. The model developed here can be used for future investigations to improve the heating uniformity for insect disinfection of Dried Fruit and other similar applications.
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radio frequency disinfestation treatments for Dried Fruit dielectric properties
Lwt - Food Science and Technology, 2013Co-Authors: Bandar Alfaifi, Shaojin Wang, Juming Tang, Barbara Rasco, Shyam S Sablani, Yang JiaoAbstract:Abstract Phytosanitary/quarantine regulations for many countries require that certain Dried Fruit be disinfected prior to export; however, current technologies involve the use of toxic chemicals and conventional thermal methods are either undesirable or cause loss of volatile components, browning and texture change. Newer physical methods including dielectric heating have been considered, but information on dielectric properties of Dried Fruits is lacking. Because the loss factor of insect pests, Indian meal moth ( Plodia interpunctella ) and navel orangeworm ( Amyelois transitella ), is several times (26–36) greater than that of Dried Fruits, RF treatment in particular has great potential for insect disinfection. In this study, the dielectric properties of raisins, dates, apricots, figs, and prunes with water contents of 15–30.2 g/100 g, were determined between 10 and 1800 MHz over a range of 20–60 °C. The dielectric constant and loss factor of all samples decreased with increasing frequency, but increased with increasing temperature at each frequency. The loss factor of all samples increased with increasing water contents/water activity (0.5–0.7). The penetration depths (dps) of RF energy in all samples decreased with increasing frequency and temperature. The deep dp (28.4–103.7 cm) at 27 MHz indicates the potential for developing continuous and large-scale RF treatments for postharvest insect control in Dried Fruits.
Shyam S Sablani - One of the best experts on this subject based on the ideXlab platform.
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radio frequency disinfestation treatments for Dried Fruit model development and validation
Journal of Food Engineering, 2014Co-Authors: Bandar Alfaifi, Shaojin Wang, Juming Tang, Barbara Rasco, Yang Jiao, Shunshan Jiao, Shyam S SablaniAbstract:Non-uniform heating is one of the most important challenges during the development of radio frequency (RF) heat treatments for pest control and other applications. A computer simulation model using finite element-based commercial software, COMSOL, was developed to investigate the heating uniformity of raisins packed in a rectangular plastic container (25.5 � 15.0 � 10.0 cm 3 ) and treated in a 6 kW, 27.12 MHz RF system. The developed model was then experimentally validated. Simulated and experimental temperature distributions in raisins after RF heating were compared in three different horizontal layers (top, middle, and bottom) within the container. Simulated and experimental average and standard deviation of the temperature values were highest in the middle layer, followed by the top and bottom layers. A sensitivity study indicated that the heating uniformity of the samples was most affected by the density of the raisins followed by the top electrode voltage, the dielectric properties, the thermal conductivity and the heat transfer coefficient. Corners and edges were heated more than the centers in each layer of the RF treated raisins. The model developed here can be used for future investigations to improve the heating uniformity for insect disinfection of Dried Fruit and other similar applications.
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radio frequency disinfestation treatments for Dried Fruit dielectric properties
Lwt - Food Science and Technology, 2013Co-Authors: Bandar Alfaifi, Shaojin Wang, Juming Tang, Barbara Rasco, Shyam S Sablani, Yang JiaoAbstract:Abstract Phytosanitary/quarantine regulations for many countries require that certain Dried Fruit be disinfected prior to export; however, current technologies involve the use of toxic chemicals and conventional thermal methods are either undesirable or cause loss of volatile components, browning and texture change. Newer physical methods including dielectric heating have been considered, but information on dielectric properties of Dried Fruits is lacking. Because the loss factor of insect pests, Indian meal moth ( Plodia interpunctella ) and navel orangeworm ( Amyelois transitella ), is several times (26–36) greater than that of Dried Fruits, RF treatment in particular has great potential for insect disinfection. In this study, the dielectric properties of raisins, dates, apricots, figs, and prunes with water contents of 15–30.2 g/100 g, were determined between 10 and 1800 MHz over a range of 20–60 °C. The dielectric constant and loss factor of all samples decreased with increasing frequency, but increased with increasing temperature at each frequency. The loss factor of all samples increased with increasing water contents/water activity (0.5–0.7). The penetration depths (dps) of RF energy in all samples decreased with increasing frequency and temperature. The deep dp (28.4–103.7 cm) at 27 MHz indicates the potential for developing continuous and large-scale RF treatments for postharvest insect control in Dried Fruits.
Cyril W C Kendall - One of the best experts on this subject based on the ideXlab platform.
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effect of Dried Fruit on postprandial glycemia a randomized acute feeding trial
Nutrition & Diabetes, 2018Co-Authors: Cyril W C Kendall, Alexandra L. Jenkins, Effie Viguiliouk, Sonia Blanco Mejia, John L SievenpiperAbstract:To investigate the effect of Dried Fruit in modifying postprandial glycemia, we assessed the ability of 4 Dried Fruits (dates, apricots, raisins, sultanas) to decrease postprandial glycemia through three mechanisms: a glycemic index (GI) effect, displacement effect, or ‘catalytic’ fructose effect. We conducted an acute randomized, multiple-crossover trial in an outpatient setting in 10 healthy adults. Participants received 3 white bread control meals and 12 Dried Fruit test meals in random order. The test meals included each of 4 Dried Fruits (dates, apricots, raisins, sultanas) alone (GI effect), 4 of the Dried Fruits displacing half the available carbohydrate in white bread (displacement effect), or 4 of the Dried Fruits providing a small ‘catalytic’ dose (7.5 g) of fructose added to white bread (‘catalytic’ fructose effect). The protocol followed the ISO method for the determination of GI (ISO 26642:2010). The primary outcome was mean ± SEM GI (glucose scale) for ease of comparison across the three mechanisms. Ten healthy participants (7 men, 3 women; mean ± SD age and BMI: 39 ± 12 years and 25 ± 2 kg/m2) were recruited and completed the trial. All Dried Fruit had a GI below that of white bread (GI = 71); however, only Dried apricots (GI = 42 ± 5), raisins (GI = 55 ± 5), and sultanas (51 ± 4) showed a significant GI effect (P < 0.05). When displacing half the available carbohydrate in white bread, all Dried Fruit lowered the GI; however, only Dried apricots (GI = 57 ± 5) showed a significant displacement effect (P = 0.025). None of the Dried Fruits showed a beneficial ‘catalytic’ fructose effect. In conclusion, Dried Fruits have a lower GI and reduce the glycemic response of white bread through displacement of half of the available carbohydrate. Longer-term randomized trials are needed to confirm whether Dried Fruit can contribute to sustainable improvements in glycemic control. ClinicalTrials.gov identifier, NCT02960373
Yang Jiao - One of the best experts on this subject based on the ideXlab platform.
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radio frequency disinfestation treatments for Dried Fruit model development and validation
Journal of Food Engineering, 2014Co-Authors: Bandar Alfaifi, Shaojin Wang, Juming Tang, Barbara Rasco, Yang Jiao, Shunshan Jiao, Shyam S SablaniAbstract:Non-uniform heating is one of the most important challenges during the development of radio frequency (RF) heat treatments for pest control and other applications. A computer simulation model using finite element-based commercial software, COMSOL, was developed to investigate the heating uniformity of raisins packed in a rectangular plastic container (25.5 � 15.0 � 10.0 cm 3 ) and treated in a 6 kW, 27.12 MHz RF system. The developed model was then experimentally validated. Simulated and experimental temperature distributions in raisins after RF heating were compared in three different horizontal layers (top, middle, and bottom) within the container. Simulated and experimental average and standard deviation of the temperature values were highest in the middle layer, followed by the top and bottom layers. A sensitivity study indicated that the heating uniformity of the samples was most affected by the density of the raisins followed by the top electrode voltage, the dielectric properties, the thermal conductivity and the heat transfer coefficient. Corners and edges were heated more than the centers in each layer of the RF treated raisins. The model developed here can be used for future investigations to improve the heating uniformity for insect disinfection of Dried Fruit and other similar applications.
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radio frequency disinfestation treatments for Dried Fruit dielectric properties
Lwt - Food Science and Technology, 2013Co-Authors: Bandar Alfaifi, Shaojin Wang, Juming Tang, Barbara Rasco, Shyam S Sablani, Yang JiaoAbstract:Abstract Phytosanitary/quarantine regulations for many countries require that certain Dried Fruit be disinfected prior to export; however, current technologies involve the use of toxic chemicals and conventional thermal methods are either undesirable or cause loss of volatile components, browning and texture change. Newer physical methods including dielectric heating have been considered, but information on dielectric properties of Dried Fruits is lacking. Because the loss factor of insect pests, Indian meal moth ( Plodia interpunctella ) and navel orangeworm ( Amyelois transitella ), is several times (26–36) greater than that of Dried Fruits, RF treatment in particular has great potential for insect disinfection. In this study, the dielectric properties of raisins, dates, apricots, figs, and prunes with water contents of 15–30.2 g/100 g, were determined between 10 and 1800 MHz over a range of 20–60 °C. The dielectric constant and loss factor of all samples decreased with increasing frequency, but increased with increasing temperature at each frequency. The loss factor of all samples increased with increasing water contents/water activity (0.5–0.7). The penetration depths (dps) of RF energy in all samples decreased with increasing frequency and temperature. The deep dp (28.4–103.7 cm) at 27 MHz indicates the potential for developing continuous and large-scale RF treatments for postharvest insect control in Dried Fruits.
Effie Viguiliouk - One of the best experts on this subject based on the ideXlab platform.
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effect of Dried Fruit on postprandial glycemia a randomized acute feeding trial
Nutrition & Diabetes, 2018Co-Authors: Cyril W C Kendall, Alexandra L. Jenkins, Effie Viguiliouk, Sonia Blanco Mejia, John L SievenpiperAbstract:To investigate the effect of Dried Fruit in modifying postprandial glycemia, we assessed the ability of 4 Dried Fruits (dates, apricots, raisins, sultanas) to decrease postprandial glycemia through three mechanisms: a glycemic index (GI) effect, displacement effect, or ‘catalytic’ fructose effect. We conducted an acute randomized, multiple-crossover trial in an outpatient setting in 10 healthy adults. Participants received 3 white bread control meals and 12 Dried Fruit test meals in random order. The test meals included each of 4 Dried Fruits (dates, apricots, raisins, sultanas) alone (GI effect), 4 of the Dried Fruits displacing half the available carbohydrate in white bread (displacement effect), or 4 of the Dried Fruits providing a small ‘catalytic’ dose (7.5 g) of fructose added to white bread (‘catalytic’ fructose effect). The protocol followed the ISO method for the determination of GI (ISO 26642:2010). The primary outcome was mean ± SEM GI (glucose scale) for ease of comparison across the three mechanisms. Ten healthy participants (7 men, 3 women; mean ± SD age and BMI: 39 ± 12 years and 25 ± 2 kg/m2) were recruited and completed the trial. All Dried Fruit had a GI below that of white bread (GI = 71); however, only Dried apricots (GI = 42 ± 5), raisins (GI = 55 ± 5), and sultanas (51 ± 4) showed a significant GI effect (P < 0.05). When displacing half the available carbohydrate in white bread, all Dried Fruit lowered the GI; however, only Dried apricots (GI = 57 ± 5) showed a significant displacement effect (P = 0.025). None of the Dried Fruits showed a beneficial ‘catalytic’ fructose effect. In conclusion, Dried Fruits have a lower GI and reduce the glycemic response of white bread through displacement of half of the available carbohydrate. Longer-term randomized trials are needed to confirm whether Dried Fruit can contribute to sustainable improvements in glycemic control. ClinicalTrials.gov identifier, NCT02960373
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Effect of Dried Fruit on postprandial glycemia: a randomized acute-feeding trial.
Nutrition & diabetes, 2018Co-Authors: Effie Viguiliouk, Sonia Blanco Mejia, John L SievenpiperAbstract:To investigate the effect of Dried Fruit in modifying postprandial glycemia, we assessed the ability of 4 Dried Fruits (dates, apricots, raisins, sultanas) to decrease postprandial glycemia through three mechanisms: a glycemic index (GI) effect, displacement effect, or ‘catalytic’ fructose effect. We conducted an acute randomized, multiple-crossover trial in an outpatient setting in 10 healthy adults. Participants received 3 white bread control meals and 12 Dried Fruit test meals in random order. The test meals included each of 4 Dried Fruits (dates, apricots, raisins, sultanas) alone (GI effect), 4 of the Dried Fruits displacing half the available carbohydrate in white bread (displacement effect), or 4 of the Dried Fruits providing a small ‘catalytic’ dose (7.5 g) of fructose added to white bread (‘catalytic’ fructose effect). The protocol followed the ISO method for the determination of GI (ISO 26642:2010). The primary outcome was mean ± SEM GI (glucose scale) for ease of comparison across the three mechanisms. Ten healthy participants (7 men, 3 women; mean ± SD age and BMI: 39 ± 12 years and 25 ± 2 kg/m2) were recruited and completed the trial. All Dried Fruit had a GI below that of white bread (GI = 71); however, only Dried apricots (GI = 42 ± 5), raisins (GI = 55 ± 5), and sultanas (51 ± 4) showed a significant GI effect (P
