The Experts below are selected from a list of 68940 Experts worldwide ranked by ideXlab platform
Václav Stejskal - One of the best experts on this subject based on the ideXlab platform.
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Low-Pressure Treatment to Control Food-infesting Pests (Tribolium castaneum, Sitophilus granarius) using a Vacuum Packing Machine
Czech Journal of Food Sciences, 2018Co-Authors: Z. Kučerová, K. Kýhos, R. Aulický, Václav StejskalAbstract:Kucerova Z., Kýhos K., Aulický R., Stejskal V . (2013): Low-Pressure Treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine. Czech J. Food Sci., 31: 94–98. Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditions have created an urgent need for a physical method of protecting food against pests. Therefore, a vacuum packing machine was used for laboratory testing of the effectiveness of vacuum packaging on the mortality of the red flour beetle ( Tribolium castaneum ) and granary weevil (Sitophilus granarius ) at different temperatures and exposure times. There were significant differences in the susceptibility to Low Pressure (vacuum) between the adult insects of both tested species: T. castaneum was ap proximately 10 times more susceptible to Low Pressure than S. granarius . A higher temperature significantly shortens the vacuum exposure time necessary to reach 100% mortality in the tested beetles under a constant Low-Pressure value (1 kPa). The lethal times (LT
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Low-Pressure Treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
Czech Journal of Food Sciences, 2013Co-Authors: Z. Kučerová, K. Kýhos, R. Aulický, Václav StejskalAbstract:Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditions have created an urgent need for a physical method of protecting food against pests. Therefore, a vacuum packing machine was used for laboratory testing of the effectiveness of vacuum packaging on the mortality of the red flour beetle (Tribolium castaneum) and granary weevil (Sitophilus granarius) at different temperatures and exposure times. There were significant differences in the susceptibility to Low Pressure (vacuum) between the adult insects of both tested species: T. castaneum was approximately 10 times more susceptible to Low Pressure than S. granarius. A higher temperature significantly shortens the vacuum exposure time necessary to reach 100% mortality in the tested beetles under a constant Low-Pressure value (1 kPa). The lethal times (LT<sub>99</sub>) foradult T. castaneum were 15.1 h at 25°C and 30.8 h at 15°C. The lethal times (LT<sub>99</sub>) for adult S. granarius were 160.1 hours at 25°C and 274 h at 15°C.
Z. Kučerová - One of the best experts on this subject based on the ideXlab platform.
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Low-Pressure Treatment to Control Food-infesting Pests (Tribolium castaneum, Sitophilus granarius) using a Vacuum Packing Machine
Czech Journal of Food Sciences, 2018Co-Authors: Z. Kučerová, K. Kýhos, R. Aulický, Václav StejskalAbstract:Kucerova Z., Kýhos K., Aulický R., Stejskal V . (2013): Low-Pressure Treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine. Czech J. Food Sci., 31: 94–98. Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditions have created an urgent need for a physical method of protecting food against pests. Therefore, a vacuum packing machine was used for laboratory testing of the effectiveness of vacuum packaging on the mortality of the red flour beetle ( Tribolium castaneum ) and granary weevil (Sitophilus granarius ) at different temperatures and exposure times. There were significant differences in the susceptibility to Low Pressure (vacuum) between the adult insects of both tested species: T. castaneum was ap proximately 10 times more susceptible to Low Pressure than S. granarius . A higher temperature significantly shortens the vacuum exposure time necessary to reach 100% mortality in the tested beetles under a constant Low-Pressure value (1 kPa). The lethal times (LT
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Low-Pressure Treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
Czech Journal of Food Sciences, 2013Co-Authors: Z. Kučerová, K. Kýhos, R. Aulický, Václav StejskalAbstract:Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditions have created an urgent need for a physical method of protecting food against pests. Therefore, a vacuum packing machine was used for laboratory testing of the effectiveness of vacuum packaging on the mortality of the red flour beetle (Tribolium castaneum) and granary weevil (Sitophilus granarius) at different temperatures and exposure times. There were significant differences in the susceptibility to Low Pressure (vacuum) between the adult insects of both tested species: T. castaneum was approximately 10 times more susceptible to Low Pressure than S. granarius. A higher temperature significantly shortens the vacuum exposure time necessary to reach 100% mortality in the tested beetles under a constant Low-Pressure value (1 kPa). The lethal times (LT<sub>99</sub>) foradult T. castaneum were 15.1 h at 25°C and 30.8 h at 15°C. The lethal times (LT<sub>99</sub>) for adult S. granarius were 160.1 hours at 25°C and 274 h at 15°C.
Brendan A. Niemira - One of the best experts on this subject based on the ideXlab platform.
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Decontamination of Foods by Cold Plasma
Emerging Technologies for Food Processing, 2014Co-Authors: Brendan A. NiemiraAbstract:Abstract Cold plasma is a novel nonthermal food processing technology for meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium to inactivate microbes without the use of conventional antimicrobial chemical agents. Various cold plasma systems are under development, operating at atmospheric Pressure or in Low-Pressure Treatment chambers. Pathogens can be reduced by greater than 5 logs; effective Treatment times for Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus can range from 120 s to as little at 3 s. The antimicrobial modes of action vary depending on the type of cold plasma generated but rely on ultra violet (UV) and reactive chemical species. This chapter will define cold plasma and the technologies used to generate it, as well as delineate the efficacy of the process as a food processing technology.
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Cold Plasma Decontamination of Foods
Annual Review of Food Science and Technology, 2012Co-Authors: Brendan A. NiemiraAbstract:Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required. The primary modes of action are due to UV light and reactive chemical products of the cold plasma ionization process. A wide array of cold plasma systems that operate at atmospheric Pressures or in Low Pressure Treatment chambers are under development. Reductions of greater than 5 logs can be obtained for pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Effective Treatment times can range from 120 s to as little as 3 s, depending on the food treated and the processing conditions. Key limitations for cold plasma are the relatively early state of technology development, the variety and complexity of the necessary equipment, and the largely unexplored impacts of cold plasma Treatment on the sensory and nutritional qualities of treated foods. Also, the antimicrobial modes of action for various cold plasma systems vary depending on the type of cold plasma generated. Optimization and scale up to commercial Treatment levels require a more complete understanding of these chemical processes. Nevertheless, this area of technology shows promise and is the subject of active research to enhance efficacy.
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Cold plasma decontamination of foods.
Annual Review of Food Science and Technology - (new in 2010), 2011Co-Authors: Brendan A. NiemiraAbstract:Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required. The primary modes of action are due to UV light and reactive chemical products of the cold plasma ionization process. A wide array of cold plasma systems that operate at atmospheric Pressures or in Low Pressure Treatment chambers are under development. Reductions of greater than 5 logs can be obtained for pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Effective Treatment times can range from 120 s to as little as 3 s, depending on the food treated and the processing conditions. Key limitations for cold plasma are the relatively early state of technology development, the variety and complexity of the necessary equipmen...
R. Aulický - One of the best experts on this subject based on the ideXlab platform.
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Low-Pressure Treatment to Control Food-infesting Pests (Tribolium castaneum, Sitophilus granarius) using a Vacuum Packing Machine
Czech Journal of Food Sciences, 2018Co-Authors: Z. Kučerová, K. Kýhos, R. Aulický, Václav StejskalAbstract:Kucerova Z., Kýhos K., Aulický R., Stejskal V . (2013): Low-Pressure Treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine. Czech J. Food Sci., 31: 94–98. Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditions have created an urgent need for a physical method of protecting food against pests. Therefore, a vacuum packing machine was used for laboratory testing of the effectiveness of vacuum packaging on the mortality of the red flour beetle ( Tribolium castaneum ) and granary weevil (Sitophilus granarius ) at different temperatures and exposure times. There were significant differences in the susceptibility to Low Pressure (vacuum) between the adult insects of both tested species: T. castaneum was ap proximately 10 times more susceptible to Low Pressure than S. granarius . A higher temperature significantly shortens the vacuum exposure time necessary to reach 100% mortality in the tested beetles under a constant Low-Pressure value (1 kPa). The lethal times (LT
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Low-Pressure Treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
Czech Journal of Food Sciences, 2013Co-Authors: Z. Kučerová, K. Kýhos, R. Aulický, Václav StejskalAbstract:Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditions have created an urgent need for a physical method of protecting food against pests. Therefore, a vacuum packing machine was used for laboratory testing of the effectiveness of vacuum packaging on the mortality of the red flour beetle (Tribolium castaneum) and granary weevil (Sitophilus granarius) at different temperatures and exposure times. There were significant differences in the susceptibility to Low Pressure (vacuum) between the adult insects of both tested species: T. castaneum was approximately 10 times more susceptible to Low Pressure than S. granarius. A higher temperature significantly shortens the vacuum exposure time necessary to reach 100% mortality in the tested beetles under a constant Low-Pressure value (1 kPa). The lethal times (LT<sub>99</sub>) foradult T. castaneum were 15.1 h at 25°C and 30.8 h at 15°C. The lethal times (LT<sub>99</sub>) for adult S. granarius were 160.1 hours at 25°C and 274 h at 15°C.
K. Kýhos - One of the best experts on this subject based on the ideXlab platform.
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Low-Pressure Treatment to Control Food-infesting Pests (Tribolium castaneum, Sitophilus granarius) using a Vacuum Packing Machine
Czech Journal of Food Sciences, 2018Co-Authors: Z. Kučerová, K. Kýhos, R. Aulický, Václav StejskalAbstract:Kucerova Z., Kýhos K., Aulický R., Stejskal V . (2013): Low-Pressure Treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine. Czech J. Food Sci., 31: 94–98. Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditions have created an urgent need for a physical method of protecting food against pests. Therefore, a vacuum packing machine was used for laboratory testing of the effectiveness of vacuum packaging on the mortality of the red flour beetle ( Tribolium castaneum ) and granary weevil (Sitophilus granarius ) at different temperatures and exposure times. There were significant differences in the susceptibility to Low Pressure (vacuum) between the adult insects of both tested species: T. castaneum was ap proximately 10 times more susceptible to Low Pressure than S. granarius . A higher temperature significantly shortens the vacuum exposure time necessary to reach 100% mortality in the tested beetles under a constant Low-Pressure value (1 kPa). The lethal times (LT
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Low-Pressure Treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
Czech Journal of Food Sciences, 2013Co-Authors: Z. Kučerová, K. Kýhos, R. Aulický, Václav StejskalAbstract:Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditions have created an urgent need for a physical method of protecting food against pests. Therefore, a vacuum packing machine was used for laboratory testing of the effectiveness of vacuum packaging on the mortality of the red flour beetle (Tribolium castaneum) and granary weevil (Sitophilus granarius) at different temperatures and exposure times. There were significant differences in the susceptibility to Low Pressure (vacuum) between the adult insects of both tested species: T. castaneum was approximately 10 times more susceptible to Low Pressure than S. granarius. A higher temperature significantly shortens the vacuum exposure time necessary to reach 100% mortality in the tested beetles under a constant Low-Pressure value (1 kPa). The lethal times (LT<sub>99</sub>) foradult T. castaneum were 15.1 h at 25°C and 30.8 h at 15°C. The lethal times (LT<sub>99</sub>) for adult S. granarius were 160.1 hours at 25°C and 274 h at 15°C.
