The Experts below are selected from a list of 309 Experts worldwide ranked by ideXlab platform
Juming Tang - One of the best experts on this subject based on the ideXlab platform.
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Model Food development for tuna (Thunnus Obesus) in radio frequency and microwave tempering using grass carp mince
Journal of Food Engineering, 2020Co-Authors: Yixuan Chen, Juming Tang, Jialing He, Feng Li, Yang JiaoAbstract:Abstract Low-cost Model Foods were necessary for developing radio frequency (RF) and microwave (MW) thawing and tempering process for tuna to reduce experimental cost. In this study, grass carp mince with vegetable oil (1.0–8.0% wt), methylcellulose (MC, 1.0–8.0% wt) and NaCl (0.25–4.0% wt) were investigated for their effect on dielectric properties and tempering temperature distribution to simulate tuna. The dielectric properties of the Model Foods and tuna were both measured over 1–2500 MHz and −40 to +40 °C. The temperature distributions of tuna and the developed Model Foods after RF (27.12 MHz) and microwave (2450 MHz) tempering from −55 °C were both determined for comparison. Results showed that the dielectric properties of the Model Food of grass carp with 4.0% oil and 4.0% methylcellulose was the closest to that of tuna. Furthermore, the temperature distribution of grass carp mince with 4% Oil, 4% Methylcellulose and 1.0% salt addition matched that respective temperature distribution of tuna mince in both RF and MW tempering. The results laid a foundation for low-cost Model Food development for tuna in the tempering/thawing industry. Industrial relevance In industrial radio frequency and microwave thawing/tempering process development, using Model Food could largely save the economic cost. For the Model Food selection, low-cost fish usually has a similar composition as the precious fish species than other Model Food base. Thus, developing easy preparing Model Food based on low-cost fish mince is necessary and practical. Results in this study could be utilized in assisting frozen precious fish tempering/thawing process development in radio frequency and microwave, and also provide a new perspective for the Model Food base and additives.
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Developing Model Food systems with rice based products for microwave assisted thermal sterilization
Lwt - Food Science and Technology, 2018Co-Authors: Thammanoon Auksornsri, Ellen R Bornhorst, Juming Tang, Zhongwei Tang, Sirichai SongsermpongAbstract:Abstract Model Foods are effective tools to evaluate heating patterns and determine hot and cold spot locations in Food packages during microwave-assisted thermally sterilization (MATS) processes. Previous research on Model Food development has focused on high-moisture Foods, with limited information on medium-moisture Foods (0.2–0.6 g water/g Food). This research aimed to develop rice Model Foods to simulate medium-moisture Food during MATS processing. The optimal composition of a rice flour gel (RFG) Model Food was 0.3 g/g rice flour, 0.135 g/g tapioca starch, 0.001 g/g xanthan gum, 0.005 g/g d -ribose, and 0.559 g/g water, and a rice to water ratio of 1:1.2 g/g with 0.005 g/g d -ribose for the rice grain (RG) Model. The temperature sensitivities of the Models' color parameters could be applicable for safety and quality attribute Modeling; the RFG Model had a larger range of z-values (11–31 °C) than the RG Model (18–27 °C). Validation results showed that the RG Model Food received more thermal energy than the RFG Model, with thermal treatment equivalents at 121 °C of 60.3 and 6.5 min, respectively. The heating pattern in RFG medium-moisture Model Food was consistent with high-moisture Models in MATS processing. Model Foods developed in this research could be helpful tools for microwave process development for medium-moisture Foods.
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A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes
Food and Bioprocess Technology, 2018Co-Authors: Jungang Wang, Juming Tang, Stewart BohnetAbstract:New chemical marker-Model Food systems with d -ribose and NaOH precursors as color indicators and gellan gels as chemical marker carrier were explored for the assessment of the heating pattern of in packaged Foods processed in microwave-assisted pasteurization system (MAPS). In determining appropriate precursor concentrations, a solution of 2% ( w / w ) d -ribose and 60 mM NaOH was heated at 60–90 °C for 0–20 min. The solution absorbance at 420 nm increased linearly, while the color parameters L* decreased linearly with heating time at all processing temperatures. In storage, the produced brown color was stable at 4 and 22 °C within 7 days. The new chemical marker-Model Foods were prepared by mixing 2% ( w / w ) d -ribose and 60 mM NaOH with 1% ( w / v ) low-acyl gellan gum and 20 mM CaCl_2·2H_2O solution. The dielectric constant of the Model Food samples decreased with the addition of sucrose, and the loss factors increased with the addition of salt. After processing in the pilot MAPS, the heating pattern and cold and hot spots in the new chemical marker-Model Food system could be clearly recognized and precisely located through a computer vision method. This is the first time that the caramelization reaction was used as a time-temperature indicator in gellan gel Model Food. This study shows the possibility of using the new chemical marker-Model Food system for heating pattern determination of the MAPS.
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Dielectric properties of rice Model Food systems relevant to microwave sterilization process
Innovative Food Science and Emerging Technologies, 2018Co-Authors: Thammanoon Auksornsri, Juming Tang, Zhongwei Tang, Sirichai SongsermpongAbstract:Abstract Model Foods as chemical marker carriers are needed to evaluate the heating patterns and location of hot and cold spots in developing microwave assisted thermal sterilization (MATS) processes. Previous research on Model Food development has been conducted for high moisture Foods, with limited data on medium moisture Foods (20–60% water). This research aimed to determine the dielectric properties (dielectric constants and loss factors) and penetration depths of rice grain (RG) and rice flour gel (RFG) Model Foods with moisture contents between 50 to 60% (wet basis) and of cooked rice (CR) over a frequency range of 300–3000 MHz at temperatures from 20 to 121 °C. The dielectric properties of rice Models with 0% salt and 0.5% d -ribose closely matched the properties of CR; this indicated that rice Model Foods could be used to emulate CR for heating pattern and cold/hot spot detection in the development of MATS processes at 915 MHz and 2450 MHz. Therefore, rice Model Foods developed in this research could be useful in the future for the Food companies, in order to visualizing the heating pattern and determining the location of cold and hot spots during MATS process of medium moisture Foods, such as rice, pasta or macaroni used as main ingredient in ready-to-eat meal products.
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Thermal pasteurization process evaluation using mashed potato Model Food with Maillard reaction products
Lwt - Food Science and Technology, 2017Co-Authors: Ellen R Bornhorst, Juming Tang, Shyam S Sablani, Gustavo V. Barbosa-cánovasAbstract:Abstract Model Foods with Maillard reaction product formation have been utilized to evaluate thermal sterilization processes, but these Models are not optimal for pasteurization. Model Foods for pasteurization applications have been developed, but studies on temperature sensitivity and validation are limited. The goal of this research was to assess the temperature sensitivity of chemical marker and color formation in mashed potato Model Foods and conduct validation testing using a microwave-assisted pasteurization system (MAPS) and conventional, hot water methods. Reaction kinetics were determined for chemical marker M-2 (4-hydroxy-5-methyl-3(2H)-furanone) and color formation (L* and a* values). Results showed that the thermal resistance constants (z-values) were 20.6–24.0 °C for M-2, 20.8–28.8 °C for L* value, and 10.3–25.6 °C for a* value. Correlation analysis between M-2, L*, and a* values and thermal lethality and cook value showed that Model Foods were most relevant for pasteurization process quality evaluation. Thermal treatment equivalent at the cold spot was approximately 11 min at 90 °C for all pasteurization processes. Model Foods pasteurized in MAPS had less color change than those from hot water processes, implying the less severe MAPS process yielded better quality. Model Foods and image analysis techniques used in this study could be helpful quality evaluation tools for pasteurization processes.
Alain Le-bail - One of the best experts on this subject based on the ideXlab platform.
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transport properties of a high porosity Model Food at above and sub freezing temperatures part 2 evaluation of the effective moisture diffusivity from drying data
Journal of Food Engineering, 2004Co-Authors: Nasser Hamdami, Jean-yves Monteau, Alain Le-bailAbstract:Abstract The moisture diffusion during freezing of porous medium has been widely studied for low porosity matrix (i.e. concrete, rocks, …), whereas very few works are available for materials with high porosity. This work focuses on the evaluation of moisture diffusion of a Model Food (sponge) with a high porosity (in the range of porosity 0.90–0.94). The drying data has been obtained at positive temperatures (10–30 °C) for selected water content (25–142 g H 2 O/100 g DM). Then, the effective diffusivities have been estimated by using two different methods. Finally, moisture diffusivity in the sub-zero domain has been extrapolated by using an Arrhenius’s Model. During drying, the diffusivity increases as the average moisture content decreases. The temperature plays a significant role on the diffusivity. One of the two methods gives better results for the estimation of the effective diffusivity.
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Transport properties of a high porosity Model Food at above and sub-freezing temperatures. Part 2: Evaluation of the effective moisture diffusivity from drying data
Journal of Food Engineering, 2004Co-Authors: Nasser Hamdami, Jean-yves Monteau, Alain Le-bailAbstract:The moisture diffusion during freezing of porous medium has been widely studied for low porosity matrix (i.e. concrete, rocks, ...), whereas very few works are available for materials with high porosity. This work focuses on the evaluation of moisture diffusion of a Model Food (sponge) with a high porosity (in the range of porosity 0.90-0.94). The drying data has been obtained at positive temperatures (10-30 °C) for selected water content (25-142 g H 2O/100 g DM). Then, the effective diffusivities have been estimated by using two different methods. Finally, moisture diffusivity in the sub-zero domain has been extrapolated by using an Arrhénius's Model. During drying, the diffusivity increases as the average moisture content decreases. The temperature plays a significant role on the diffusivity. One of the two methods gives better results for the estimation of the effective diffusivity. © 2003 Elsevier Ltd. All rights reserved.
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Transport properties of a high porosity Model Food at above and sub-freezing temperatures. Part 1: Thermophysical properties and water activity
Journal of Food Engineering, 2004Co-Authors: Nasser Hamdami, Jean-yves Monteau, Alain Le-bailAbstract:Few data are available on the thermophysical properties of high porosity Foodstuff in the freezing domain. This paper presents some data obtained with a cellulose sponge used as a Model Food. The fraction of unfreezable water was obtained from differential scanning calorimetry data, using two different methods with a very good agreement. Water activity was experimentally determined at positive temperature. Experimental data were Modeled by the Guggenheim-Anderson-de Boer (GAB) Model, and a Model deduced from the Clausius-Clapeyron equation. The GAB Model was used to extrapolate these data in the subzero domain. It showed a good agreement until a water activity of 0.9, whereas the second Model is usable only up to the value of 0.75. ?? 2003 Elsevier Ltd. All rights reserved.
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Mechanical properties of a Model Food gel during freezing/thawing
XXI IIR International Congress of Refrigeration 2003 (ICR 2003), 2003Co-Authors: Brice Tremeac, Alain Le-bail, Denis LourdinAbstract:Les contraintes thermiques causées par l’expansion volumique de l’eau lors de la congélation sont le plus souvent négligées en terme d’impact sur la qualité de l’aliment. Cependant l’état de l’art est très restreint. L’objectif de cette étude est de mesurer les propriétés mécaniques en congélation et décongélation, d’un système alimentaire modèle : un gel de méthylcellulose ou Tylose (75,8% H.R.). Les paramètres viscoélastiques de ce gel ont été mesurés à l’aide de deux méthodes : un viscoélasticimètre, à des températures comprises entre [-50, +20] °C avec des rampes de +/-2°C×min-1 ; et un texturomètre à température ambiante. Les résultats montrent que le gel a un comportement préférentiellement élastique indépendamment de la température. Son module élastique E’ est de 2.0 ±0.5MPa à +20°C et 22 ± 2GPa à –50°C, tandis que son module de perte E’’ est le quart de E’ quelque soit la température. Les variations de module semblent correspondre à la concentration du taux de glace.
Ellen R Bornhorst - One of the best experts on this subject based on the ideXlab platform.
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Developing Model Food systems with rice based products for microwave assisted thermal sterilization
Lwt - Food Science and Technology, 2018Co-Authors: Thammanoon Auksornsri, Ellen R Bornhorst, Juming Tang, Zhongwei Tang, Sirichai SongsermpongAbstract:Abstract Model Foods are effective tools to evaluate heating patterns and determine hot and cold spot locations in Food packages during microwave-assisted thermally sterilization (MATS) processes. Previous research on Model Food development has focused on high-moisture Foods, with limited information on medium-moisture Foods (0.2–0.6 g water/g Food). This research aimed to develop rice Model Foods to simulate medium-moisture Food during MATS processing. The optimal composition of a rice flour gel (RFG) Model Food was 0.3 g/g rice flour, 0.135 g/g tapioca starch, 0.001 g/g xanthan gum, 0.005 g/g d -ribose, and 0.559 g/g water, and a rice to water ratio of 1:1.2 g/g with 0.005 g/g d -ribose for the rice grain (RG) Model. The temperature sensitivities of the Models' color parameters could be applicable for safety and quality attribute Modeling; the RFG Model had a larger range of z-values (11–31 °C) than the RG Model (18–27 °C). Validation results showed that the RG Model Food received more thermal energy than the RFG Model, with thermal treatment equivalents at 121 °C of 60.3 and 6.5 min, respectively. The heating pattern in RFG medium-moisture Model Food was consistent with high-moisture Models in MATS processing. Model Foods developed in this research could be helpful tools for microwave process development for medium-moisture Foods.
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Thermal pasteurization process evaluation using mashed potato Model Food with Maillard reaction products
Lwt - Food Science and Technology, 2017Co-Authors: Ellen R Bornhorst, Juming Tang, Shyam S Sablani, Gustavo V. Barbosa-cánovasAbstract:Abstract Model Foods with Maillard reaction product formation have been utilized to evaluate thermal sterilization processes, but these Models are not optimal for pasteurization. Model Foods for pasteurization applications have been developed, but studies on temperature sensitivity and validation are limited. The goal of this research was to assess the temperature sensitivity of chemical marker and color formation in mashed potato Model Foods and conduct validation testing using a microwave-assisted pasteurization system (MAPS) and conventional, hot water methods. Reaction kinetics were determined for chemical marker M-2 (4-hydroxy-5-methyl-3(2H)-furanone) and color formation (L* and a* values). Results showed that the thermal resistance constants (z-values) were 20.6–24.0 °C for M-2, 20.8–28.8 °C for L* value, and 10.3–25.6 °C for a* value. Correlation analysis between M-2, L*, and a* values and thermal lethality and cook value showed that Model Foods were most relevant for pasteurization process quality evaluation. Thermal treatment equivalent at the cold spot was approximately 11 min at 90 °C for all pasteurization processes. Model Foods pasteurized in MAPS had less color change than those from hot water processes, implying the less severe MAPS process yielded better quality. Model Foods and image analysis techniques used in this study could be helpful quality evaluation tools for pasteurization processes.
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Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation
Journal of Food Science, 2017Co-Authors: Ellen R Bornhorst, Juming Tang, Shyam S Sablani, Gustavo V. Barbosa-cánovasAbstract:Development and selection of Model Foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed Model Foods for pasteurization process evaluation utilized Maillard reaction products as the time–temperature integrators, which resulted in similar temperature sensitivity among the Models. The aim of this research was to develop additional Model Foods based on different time–temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal Model Food in hot water and microwave‐assisted pasteurization processes. Color, quantified using a*value, was selected as the time–temperature indicator for green pea and garlic puree Model Foods. Results showed 915 MHz microwaves had a greater penetration depth into the green pea Model Food than the garlic. a*value reaction rates for the green pea Model were approximately 4 times slower than in the garlic Model Food; slower reaction rates were preferred for the application of Model Food in this study, that is quality evaluation for a target process of 90 °C for 10 min at the cold spot. Pasteurization validation used the green pea Model Food and results showed that there were quantifiable differences between the color of the unheated control, hot water pasteurization, and microwave‐assisted thermal pasteurization system. Both Model Foods developed in this research could be utilized for quality assessment and optimization of various thermal pasteurization processes. Green pea and garlic Model Foods could be used by the Food industry to optimize thermal pasteurization processes and evaluate the potential Food quality of various processes. The green pea Model Food would be most applicable for quality evaluation of a target process of 90 °C for 10 min, whereas the garlic Model would be better for a milder heat treatment, such as a target process of 70 °C for 2 min.
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development of Model Food systems for thermal pasteurization applications based on maillard reaction products
Lwt - Food Science and Technology, 2017Co-Authors: Ellen R Bornhorst, Juming Tang, Shyam S Sablani, Gustavo V BarbosacanovasAbstract:Abstract Model Food systems with Maillard reaction products have been an effective tool to assess process lethality for microwave-assisted thermal sterilization. However, Model Food systems used for sterilization temperatures (110–130 °C) are not optimal for pasteurization temperatures (70–100 °C). The purpose of this research was to develop and assess Model Food systems to quantify process lethality and Food quality for pasteurization applications, such as microwave-assisted pasteurization. Chemical marker M-2 (4-hydroxy-5-methyl-3(2H)-furanone) and color reaction kinetics were determined for egg white, mashed potato, and gellan Model Foods. M-2, L*, and a* value changes followed first order reaction kinetics and were significantly correlated to thermal lethality and cook value. Mashed potato was the optimal Model Food, in part because it had the greatest range of L* and a* reaction rates at 90 °C. Mashed potato Model Foods developed in this study could be used in the future to describe safety and quality reactions during pasteurization process evaluation.
Nasser Hamdami - One of the best experts on this subject based on the ideXlab platform.
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transport properties of a high porosity Model Food at above and sub freezing temperatures part 2 evaluation of the effective moisture diffusivity from drying data
Journal of Food Engineering, 2004Co-Authors: Nasser Hamdami, Jean-yves Monteau, Alain Le-bailAbstract:Abstract The moisture diffusion during freezing of porous medium has been widely studied for low porosity matrix (i.e. concrete, rocks, …), whereas very few works are available for materials with high porosity. This work focuses on the evaluation of moisture diffusion of a Model Food (sponge) with a high porosity (in the range of porosity 0.90–0.94). The drying data has been obtained at positive temperatures (10–30 °C) for selected water content (25–142 g H 2 O/100 g DM). Then, the effective diffusivities have been estimated by using two different methods. Finally, moisture diffusivity in the sub-zero domain has been extrapolated by using an Arrhenius’s Model. During drying, the diffusivity increases as the average moisture content decreases. The temperature plays a significant role on the diffusivity. One of the two methods gives better results for the estimation of the effective diffusivity.
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Transport properties of a high porosity Model Food at above and sub-freezing temperatures. Part 1: Thermophysical properties and water activity
Journal of Food Engineering, 2004Co-Authors: Nasser Hamdami, Jean-yves Monteau, Alain Le-bailAbstract:Few data are available on the thermophysical properties of high porosity Foodstuff in the freezing domain. This paper presents some data obtained with a cellulose sponge used as a Model Food. The fraction of unfreezable water was obtained from differential scanning calorimetry data, using two different methods with a very good agreement. Water activity was experimentally determined at positive temperature. Experimental data were Modeled by the Guggenheim-Anderson-de Boer (GAB) Model, and a Model deduced from the Clausius-Clapeyron equation. The GAB Model was used to extrapolate these data in the subzero domain. It showed a good agreement until a water activity of 0.9, whereas the second Model is usable only up to the value of 0.75. ?? 2003 Elsevier Ltd. All rights reserved.
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Transport properties of a high porosity Model Food at above and sub-freezing temperatures. Part 2: Evaluation of the effective moisture diffusivity from drying data
Journal of Food Engineering, 2004Co-Authors: Nasser Hamdami, Jean-yves Monteau, Alain Le-bailAbstract:The moisture diffusion during freezing of porous medium has been widely studied for low porosity matrix (i.e. concrete, rocks, ...), whereas very few works are available for materials with high porosity. This work focuses on the evaluation of moisture diffusion of a Model Food (sponge) with a high porosity (in the range of porosity 0.90-0.94). The drying data has been obtained at positive temperatures (10-30 °C) for selected water content (25-142 g H 2O/100 g DM). Then, the effective diffusivities have been estimated by using two different methods. Finally, moisture diffusivity in the sub-zero domain has been extrapolated by using an Arrhénius's Model. During drying, the diffusivity increases as the average moisture content decreases. The temperature plays a significant role on the diffusivity. One of the two methods gives better results for the estimation of the effective diffusivity. © 2003 Elsevier Ltd. All rights reserved.
Shyam S Sablani - One of the best experts on this subject based on the ideXlab platform.
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Thermal pasteurization process evaluation using mashed potato Model Food with Maillard reaction products
Lwt - Food Science and Technology, 2017Co-Authors: Ellen R Bornhorst, Juming Tang, Shyam S Sablani, Gustavo V. Barbosa-cánovasAbstract:Abstract Model Foods with Maillard reaction product formation have been utilized to evaluate thermal sterilization processes, but these Models are not optimal for pasteurization. Model Foods for pasteurization applications have been developed, but studies on temperature sensitivity and validation are limited. The goal of this research was to assess the temperature sensitivity of chemical marker and color formation in mashed potato Model Foods and conduct validation testing using a microwave-assisted pasteurization system (MAPS) and conventional, hot water methods. Reaction kinetics were determined for chemical marker M-2 (4-hydroxy-5-methyl-3(2H)-furanone) and color formation (L* and a* values). Results showed that the thermal resistance constants (z-values) were 20.6–24.0 °C for M-2, 20.8–28.8 °C for L* value, and 10.3–25.6 °C for a* value. Correlation analysis between M-2, L*, and a* values and thermal lethality and cook value showed that Model Foods were most relevant for pasteurization process quality evaluation. Thermal treatment equivalent at the cold spot was approximately 11 min at 90 °C for all pasteurization processes. Model Foods pasteurized in MAPS had less color change than those from hot water processes, implying the less severe MAPS process yielded better quality. Model Foods and image analysis techniques used in this study could be helpful quality evaluation tools for pasteurization processes.
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Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation
Journal of Food Science, 2017Co-Authors: Ellen R Bornhorst, Juming Tang, Shyam S Sablani, Gustavo V. Barbosa-cánovasAbstract:Development and selection of Model Foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed Model Foods for pasteurization process evaluation utilized Maillard reaction products as the time–temperature integrators, which resulted in similar temperature sensitivity among the Models. The aim of this research was to develop additional Model Foods based on different time–temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal Model Food in hot water and microwave‐assisted pasteurization processes. Color, quantified using a*value, was selected as the time–temperature indicator for green pea and garlic puree Model Foods. Results showed 915 MHz microwaves had a greater penetration depth into the green pea Model Food than the garlic. a*value reaction rates for the green pea Model were approximately 4 times slower than in the garlic Model Food; slower reaction rates were preferred for the application of Model Food in this study, that is quality evaluation for a target process of 90 °C for 10 min at the cold spot. Pasteurization validation used the green pea Model Food and results showed that there were quantifiable differences between the color of the unheated control, hot water pasteurization, and microwave‐assisted thermal pasteurization system. Both Model Foods developed in this research could be utilized for quality assessment and optimization of various thermal pasteurization processes. Green pea and garlic Model Foods could be used by the Food industry to optimize thermal pasteurization processes and evaluate the potential Food quality of various processes. The green pea Model Food would be most applicable for quality evaluation of a target process of 90 °C for 10 min, whereas the garlic Model would be better for a milder heat treatment, such as a target process of 70 °C for 2 min.
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development of Model Food systems for thermal pasteurization applications based on maillard reaction products
Lwt - Food Science and Technology, 2017Co-Authors: Ellen R Bornhorst, Juming Tang, Shyam S Sablani, Gustavo V BarbosacanovasAbstract:Abstract Model Food systems with Maillard reaction products have been an effective tool to assess process lethality for microwave-assisted thermal sterilization. However, Model Food systems used for sterilization temperatures (110–130 °C) are not optimal for pasteurization temperatures (70–100 °C). The purpose of this research was to develop and assess Model Food systems to quantify process lethality and Food quality for pasteurization applications, such as microwave-assisted pasteurization. Chemical marker M-2 (4-hydroxy-5-methyl-3(2H)-furanone) and color reaction kinetics were determined for egg white, mashed potato, and gellan Model Foods. M-2, L*, and a* value changes followed first order reaction kinetics and were significantly correlated to thermal lethality and cook value. Mashed potato was the optimal Model Food, in part because it had the greatest range of L* and a* reaction rates at 90 °C. Mashed potato Model Foods developed in this study could be used in the future to describe safety and quality reactions during pasteurization process evaluation.