The Experts below are selected from a list of 2241 Experts worldwide ranked by ideXlab platform
David E. Gombas - One of the best experts on this subject based on the ideXlab platform.
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inactivation of escherichia coli o157 h7 listeria monocytogenes and salmonella in cranberry lemon and Lime Juice concentrates
Journal of Food Protection, 2003Co-Authors: Mara C L Nogueira, Omar A. Oyarzabal, David E. GombasAbstract:The production of thermally concentrated fruit Juices uses temperatures high enough to achieve at least a 5-log reduction of pathogenic bacteria that can occur in raw Juice. However, the transportation and storage of concentrates at low temperatures prior to final packaging is a common practice in the Juice industry and introduces a potential risk for postconcentration contamination with pathogenic bacteria. The present study was undertaken to evaluate the likelihood of Escherichia coli O157: H7, Listeria monocytogenes and Salmonella surviving in cranberry, lemon, and Lime Juice concentrates at or above temperatures commonly used for transportation or storage of these concentrates. This study demonstrates that cranberry, lemon, and Lime Juice concentrates possess intrinsic antimicrobial properties that will eliminate these bacterial pathogens in the event of postconcentration recontamination. Bacterial inactivation was demonstrated under all conditions; at least 5-log Salmonella inactivation was consisten...
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inactivation of escherichia coli o157 h7 listeria monocytogenes and salmonella in cranberry lemon and Lime Juice concentrates
Journal of Food Protection, 2003Co-Authors: Mara C L Nogueira, Omar A. Oyarzabal, David E. GombasAbstract:The production of thermally concentrated fruit Juices uses temperatures high enough to achieve at least a 5-log reduction of pathogenic bacteria that can occur in raw Juice. However, the transportation and storage of concentrates at low temperatures prior to final packaging is a common practice in the Juice industry and introduces a potential risk for postconcentration contamination with pathogenic bacteria. The present study was undertaken to evaluate the likelihood of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella surviving in cranberry, lemon, and Lime Juice concentrates at or above temperatures commonly used for transportation or storage of these concentrates. This study demonstrates that cranberry, lemon, and Lime Juice concentrates possess intrinsic antimicrobial properties that will eliminate these bacterial pathogens in the event of postconcentration recontamination. Bacterial inactivation was demonstrated under all conditions; at least 5-log Salmonella inactivation was consistently demonstrated at -23 degrees C (-10 degrees F), at least 5-log E. coli O157:H7 inactivation was consistently demonstrated at -11 degrees C (12 degrees F), and at least 5-log L. monocytogenes inactivation was consistently demonstrated at 0 degrees C (32 degrees F).
Hossein Ghaffari - One of the best experts on this subject based on the ideXlab platform.
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heat and mass transfer enhancement during foam mat drying process of Lime Juice impact of convective hot air temperature
International Journal of Thermal Sciences, 2019Co-Authors: Jalal Dehghannya, Mahdi Pourahmad, Babak Ghanbarzadeh, Hossein GhaffariAbstract:Abstract Foam-mat drying has been recently welcomed as an effective technique since it lacks deficiencies that plague conventional methods including poor water absorption and long process time. In this study, effect of hot air temperature (50, 60 and 70 °C) on quality properties of Lime Juice was investigated during foam-mat drying. The process was also simulated to determine the effect of temperature on the uniformity of moisture and temperature distributions during drying. Increase in temperature improved powder flowability. With a decrease in temperature, water absorption index increased by 17.74%. Moreover, effective moisture diffusion coefficient increased as a result of a rise in temperature, which, in turn, increased the drying rate by 20.23%. Increase in temperature also resulted in a 1.80% increase in the total color change and 6.60%, 1.18% and 1.35% decrease in chroma index, hue angle and browning index, respectively. A correlation coefficient of 0.903 was achieved between experimental and simulated data. Uniform distributions of temperature and moisture during drying resulted in an improvement in the qualitative properties of the final product regarding the uniformity of the powder's moisture content, improvement of water absorption properties and, finally, increase in the product's quality.
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heat and mass transfer modeling during foam mat drying of Lime Juice as affected by different ovalbumin concentrations
Journal of Food Engineering, 2018Co-Authors: Jalal Dehghannya, Mahdi Pourahmad, Babak Ghanbarzadeh, Hossein GhaffariAbstract:Abstract This study evaluated the effect of ovalbumin concentration as a foaming agent (2, 3 and 4%) on foam-mat drying of Lime Juice at 60 °C with foams of 5 mm in thickness. The process was also simulated to investigate the effect of ovalbumin concentration on temperature and moisture distributions. The model was validated by matching the data obtained from the model with experimental data. An increase in ovalbumin concentration led to a decrease in the powder's bulk and tapped density and an in increase in its water absorption index by 11.22%. Changes in bulk and tapped densities were in the 0.336–0.4 and 0.511–0.598 g/cm3 range, respectively. Changes in color parameters of the hue angle also had statistically significant differences in ovalbumin concentrations of 2 and 4%, while there was no significant difference in concentrations of 2–3% and 3–4%. The results showed a good correlation coefficient of over 0.90 between the experimental data and data obtained from the model. The uniform temperature and moisture distributions during foam-mat drying improved the qualitative characteristics of the final product in terms of the uniformity of the resulting powder's moisture content ultimately leading to a higher quality Lime Juice powder.
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influence of foam thickness on production of Lime Juice powder during foam mat drying experimental and numerical investigation
Powder Technology, 2018Co-Authors: Jalal Dehghannya, Mahdi Pourahmad, Babak Ghanbarzadeh, Hossein GhaffariAbstract:Abstract The present study aimed at investigating the effect of foam thickness (0.004, 0.005, 0.006 m) on Lime Juice foam-mat drying at 50 °C and with ovalbumin (4% concentration) as the foaming agent. The process was also simulated in order to examine the effect of foam thickness on temperature and moisture distributions. The model was validated by comparing experimental data with model data. The increase in foam thickness led to a 3.11% decrease in water solubility index (WSI) and a 14.47% increase in water absorption index (WAI). By increasing foam thickness from 0.004 to 0.006 m, the drying rate decreased by 33.33%. Furthermore, the effective moisture diffusion coefficient (Deff) values ranged between 8.980 × 10−9 and 1.138 × 10−8 m2/s. The increase in foam thickness decreased total color change, chroma index, and browning index by 4.45, 3.88, and 2.19%, respectively. There was a good correspondence between experimental and simulation data. The correlation coefficient obtained by comparing experimental with predicted data was >0.91. The uniform distribution of temperature and moisture during the foam-mat drying process enhanced the qualitative properties of the final product, which in turn resulted in higher quality Lime Juice powder.
A S Bawa - One of the best experts on this subject based on the ideXlab platform.
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modelling the rheological behaviour of enzyme clarified Lime citrus aurantifolia l Juice concentrate
Czech Journal of Food Sciences, 2018Co-Authors: S S Manjunatha, P S Raju, A S BawaAbstract:Manjunatha S.S., Raju P.S., Bawa A.S. (2012): Modelling the rheological behaviour of enzyme clarified Lime (Citrus aurantifolia L.) Juice concentrate. Czech J. Food Sci., 30: 456–466. The rheological behaviour of enzyme clarified Lime ( Citrus aurontifolia L.) Juice was studied as a function of the total soluble solid (TSS) content (7.3–55.7°Brix), corresponding water activity ( a w ) (0.985–0.831) at different temperatures (20–80 o C) using co-axial controlled stress rheometer. The rheological parameter shear stress was measured up to the shear rate of 600 s –1 . The investigation showed that the enzyme clarified Lime Juice and its concentrate behaved like a Newtonian fluid with the viscosity (η) being in the range 3.964 to 50.290 mPa s depending upon the concentration and temperature used. The temperature dependency on the viscosity of Lime Juice was described by Arrhenius equation (r > 0.99) and the activation energy (E a ) of viscous flow was in the range 4.151 to 26.050 kJ/mol depending upon the total soluble solids content. The effect of total soluble solid content on the flow activation energy was described by exponential type equation ( r > 0.98) and that of water activity was described by both the power law and exponential equations (r > 0.99). The effect of total soluble solid content on the viscosity of Lime Juice followed the second order exponential equation ( r > 0.99) at the temperature used. The effect of water activity on the viscosity was described by both the power law and exponential type relationship ( r > 0.97). The equations relating to the combined effect of tem
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thermophysical properties of enzyme clarified Lime citrus aurantifolia l Juice at different moisture contents
Journal of Food Science and Technology-mysore, 2014Co-Authors: S S Manjunatha, P S Raju, A S BawaAbstract:Thermophysical properties of enzyme clarified Lime (Citrus aurantifolia L.) Juice were evaluated at different moisture contents ranging from 30.37 % to 89.30 % (wet basis) corresponding to a water activity range of 0.835 to 0.979. The thermophysical properties evaluated were density, Newtonian viscosity, thermal conductivity, specific heat and thermal diffusivity. The investigation showed that density and Newtonian viscosity of enzyme clarified Lime Juice decreased significantly (p < 0.05) with increase in moisture content and water activity, whereas thermal conductivity and specific heat increased significantly (p < 0.05) with increase in moisture content and water activity and the thermal diffusivity increased marginally. Empirical mathematical models were established relating to thermophysical properties of enzyme clarified Lime Juice with moisture content/water activity employing regression analysis by the method of least square approximation. Results indicated the existence of strong correlation between thermophysical properties and moisture content/water activity of enzyme clarified Lime Juice, a significant (p < 0.0001) negative correlation between physical and thermal properties was observed.
Mara C L Nogueira - One of the best experts on this subject based on the ideXlab platform.
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inactivation of escherichia coli o157 h7 listeria monocytogenes and salmonella in cranberry lemon and Lime Juice concentrates
Journal of Food Protection, 2003Co-Authors: Mara C L Nogueira, Omar A. Oyarzabal, David E. GombasAbstract:The production of thermally concentrated fruit Juices uses temperatures high enough to achieve at least a 5-log reduction of pathogenic bacteria that can occur in raw Juice. However, the transportation and storage of concentrates at low temperatures prior to final packaging is a common practice in the Juice industry and introduces a potential risk for postconcentration contamination with pathogenic bacteria. The present study was undertaken to evaluate the likelihood of Escherichia coli O157: H7, Listeria monocytogenes and Salmonella surviving in cranberry, lemon, and Lime Juice concentrates at or above temperatures commonly used for transportation or storage of these concentrates. This study demonstrates that cranberry, lemon, and Lime Juice concentrates possess intrinsic antimicrobial properties that will eliminate these bacterial pathogens in the event of postconcentration recontamination. Bacterial inactivation was demonstrated under all conditions; at least 5-log Salmonella inactivation was consisten...
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inactivation of escherichia coli o157 h7 listeria monocytogenes and salmonella in cranberry lemon and Lime Juice concentrates
Journal of Food Protection, 2003Co-Authors: Mara C L Nogueira, Omar A. Oyarzabal, David E. GombasAbstract:The production of thermally concentrated fruit Juices uses temperatures high enough to achieve at least a 5-log reduction of pathogenic bacteria that can occur in raw Juice. However, the transportation and storage of concentrates at low temperatures prior to final packaging is a common practice in the Juice industry and introduces a potential risk for postconcentration contamination with pathogenic bacteria. The present study was undertaken to evaluate the likelihood of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella surviving in cranberry, lemon, and Lime Juice concentrates at or above temperatures commonly used for transportation or storage of these concentrates. This study demonstrates that cranberry, lemon, and Lime Juice concentrates possess intrinsic antimicrobial properties that will eliminate these bacterial pathogens in the event of postconcentration recontamination. Bacterial inactivation was demonstrated under all conditions; at least 5-log Salmonella inactivation was consistently demonstrated at -23 degrees C (-10 degrees F), at least 5-log E. coli O157:H7 inactivation was consistently demonstrated at -11 degrees C (12 degrees F), and at least 5-log L. monocytogenes inactivation was consistently demonstrated at 0 degrees C (32 degrees F).
Jalal Dehghannya - One of the best experts on this subject based on the ideXlab platform.
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heat and mass transfer enhancement during foam mat drying process of Lime Juice impact of convective hot air temperature
International Journal of Thermal Sciences, 2019Co-Authors: Jalal Dehghannya, Mahdi Pourahmad, Babak Ghanbarzadeh, Hossein GhaffariAbstract:Abstract Foam-mat drying has been recently welcomed as an effective technique since it lacks deficiencies that plague conventional methods including poor water absorption and long process time. In this study, effect of hot air temperature (50, 60 and 70 °C) on quality properties of Lime Juice was investigated during foam-mat drying. The process was also simulated to determine the effect of temperature on the uniformity of moisture and temperature distributions during drying. Increase in temperature improved powder flowability. With a decrease in temperature, water absorption index increased by 17.74%. Moreover, effective moisture diffusion coefficient increased as a result of a rise in temperature, which, in turn, increased the drying rate by 20.23%. Increase in temperature also resulted in a 1.80% increase in the total color change and 6.60%, 1.18% and 1.35% decrease in chroma index, hue angle and browning index, respectively. A correlation coefficient of 0.903 was achieved between experimental and simulated data. Uniform distributions of temperature and moisture during drying resulted in an improvement in the qualitative properties of the final product regarding the uniformity of the powder's moisture content, improvement of water absorption properties and, finally, increase in the product's quality.
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heat and mass transfer modeling during foam mat drying of Lime Juice as affected by different ovalbumin concentrations
Journal of Food Engineering, 2018Co-Authors: Jalal Dehghannya, Mahdi Pourahmad, Babak Ghanbarzadeh, Hossein GhaffariAbstract:Abstract This study evaluated the effect of ovalbumin concentration as a foaming agent (2, 3 and 4%) on foam-mat drying of Lime Juice at 60 °C with foams of 5 mm in thickness. The process was also simulated to investigate the effect of ovalbumin concentration on temperature and moisture distributions. The model was validated by matching the data obtained from the model with experimental data. An increase in ovalbumin concentration led to a decrease in the powder's bulk and tapped density and an in increase in its water absorption index by 11.22%. Changes in bulk and tapped densities were in the 0.336–0.4 and 0.511–0.598 g/cm3 range, respectively. Changes in color parameters of the hue angle also had statistically significant differences in ovalbumin concentrations of 2 and 4%, while there was no significant difference in concentrations of 2–3% and 3–4%. The results showed a good correlation coefficient of over 0.90 between the experimental data and data obtained from the model. The uniform temperature and moisture distributions during foam-mat drying improved the qualitative characteristics of the final product in terms of the uniformity of the resulting powder's moisture content ultimately leading to a higher quality Lime Juice powder.
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influence of foam thickness on production of Lime Juice powder during foam mat drying experimental and numerical investigation
Powder Technology, 2018Co-Authors: Jalal Dehghannya, Mahdi Pourahmad, Babak Ghanbarzadeh, Hossein GhaffariAbstract:Abstract The present study aimed at investigating the effect of foam thickness (0.004, 0.005, 0.006 m) on Lime Juice foam-mat drying at 50 °C and with ovalbumin (4% concentration) as the foaming agent. The process was also simulated in order to examine the effect of foam thickness on temperature and moisture distributions. The model was validated by comparing experimental data with model data. The increase in foam thickness led to a 3.11% decrease in water solubility index (WSI) and a 14.47% increase in water absorption index (WAI). By increasing foam thickness from 0.004 to 0.006 m, the drying rate decreased by 33.33%. Furthermore, the effective moisture diffusion coefficient (Deff) values ranged between 8.980 × 10−9 and 1.138 × 10−8 m2/s. The increase in foam thickness decreased total color change, chroma index, and browning index by 4.45, 3.88, and 2.19%, respectively. There was a good correspondence between experimental and simulation data. The correlation coefficient obtained by comparing experimental with predicted data was >0.91. The uniform distribution of temperature and moisture during the foam-mat drying process enhanced the qualitative properties of the final product, which in turn resulted in higher quality Lime Juice powder.