The Experts below are selected from a list of 306 Experts worldwide ranked by ideXlab platform

Kevin M. Keener - One of the best experts on this subject based on the ideXlab platform.

  • The Effect of High-Voltage Atmospheric Cold Plasma Treatment on the Shelf-Life of Distillers Wet Grains
    Food and Bioprocess Technology, 2017
    Co-Authors: Janie D. Mcclurkin-moore, Klein E Ileleji, Kevin M. Keener
    Abstract:

    There are currently limitations to storing and feeding distillers wet grains (DWG) due to their potential for spoilage and mycotoxin contamination in Storage. In this study, in-package treatments of DWG using high-voltage atmospheric cold plasma (HVACP) treatment and Storage in Modified Atmosphere with carbon dioxide were investigated with the primary purpose of increasing product shelf-life. The conditions investigated were (1) HVACP treatment and Modified Atmosphere packaging (MAP) Storage, (2) carbon dioxide-Modified Atmosphere Storage, and (3) HVACP treatment and carbon dioxide-Modified Atmosphere Storage, compared with a control sample with no treatment under MAP Storage. Treated samples and controls were stored for 0, 7, 14, 21, and 28 days at 10 and 25  ° C, after which treated samples were evaluated for their efficacy to control mold growth indicated by pH, microbial count (CFU/g)/log reduction, and peroxide (H_2O_2) level. There was a significant difference among the treatments indicated by CFU/g ( P  

  • The Effect of High-Voltage Atmospheric Cold Plasma Treatment on the Shelf-Life of Distillers Wet Grains
    Food and Bioprocess Technology, 2017
    Co-Authors: Janie D. Mcclurkin-moore, Klein E Ileleji, Kevin M. Keener
    Abstract:

    There are currently limitations to storing and feeding distillers wet grains (DWG) due to their potential for spoilage and mycotoxin contamination in Storage. In this study, in-package treatments of DWG using high-voltage atmospheric cold plasma (HVACP) treatment and Storage in Modified Atmosphere with carbon dioxide were investigated with the primary purpose of increasing product shelf-life. The conditions investigated were (1) HVACP treatment and Modified Atmosphere packaging (MAP) Storage, (2) carbon dioxide-Modified Atmosphere Storage, and (3) HVACP treatment and carbon dioxide-Modified Atmosphere Storage, compared with a control sample with no treatment under MAP Storage. Treated samples and controls were stored for 0, 7, 14, 21, and 28 days at 10 and 25 °C, after which treated samples were evaluated for their efficacy to control mold growth indicated by pH, microbial count (CFU/g)/log reduction, and peroxide (H2O2) level. There was a significant difference among the treatments indicated by CFU/g (P 60% moisture), DWG for up to 28 days of Storage at 10 and 25 °C. Both HVACP and the combination treatment showed high peroxide levels (100 mg/L) after treatment, which degraded in Storage over time. It is thought that a better strategy for the combination treatment would be to treat substrate using HVACP with MAP having a high O2 concentration (65%) and store samples post-treatment in-package in a high CO2 environment.

Amnon Lichter - One of the best experts on this subject based on the ideXlab platform.

  • Modified ethanol Atmosphere to control decay of table grapes during Storage
    Postharvest Biology and Technology, 2006
    Co-Authors: Susan Lurie, Edna Pesis, Oleg Feygenberg, Oxana Gadiyeva, R Benarie, Tanya Kaplunov, Yohanan Zutahy, Amnon Lichter
    Abstract:

    Abstract The efficacy of three methods of applying ethanol to prevent Storage decay was tested on two cultivars of table grapes, ‘Superior’ and ‘Thompson Seedless’. Ethanol was applied by: (1) dipping grapes in 50% ethanol for 10 s followed by air drying before packaging; (2) placing a container with a wick and 4 or 8 ml ethanol/kg grapes inside the package; (3) applying 4 or 8 ml ethanol/kg grapes to paper and placing this paper above the grapes in the package. The grapes were stored for 6 or 8 weeks at 0 °C and assessed after an additional 3 days at 20 °C. All methods of application controlled decay as well as or better than a SO 2 -releasing pad. The ethanol impregnated paper caused high levels of berry browning, perhaps because of high levels of acetaldehyde inside the package. However, the taste of the berries was not impaired by any of the ethanol applications. The taste of ‘Thompson Seedless’ grapes stored for 8 weeks in Modified Atmosphere Storage was affected by CO 2 levels above 7%. Some methods of applying ethanol used here show promise as alternatives to SO 2 to prevent decay of grapes during Storage while maintaining fruit quality.

  • production of acetaldehyde and ethanol during maturation and Modified Atmosphere Storage of litchi fruit
    Postharvest Biology and Technology, 2002
    Co-Authors: Edna Pesis, Orit Dvir, Oleg Feygenberg, Rosa Ben Arie, Miriam Ackerman, Amnon Lichter
    Abstract:

    The emission of the metabolites, acetaldehyde (AA) and ethanol, from litchi fruit was monitored during maturation and Storage. Juice extracted from the arils at various stages (green, breaker, pink and red pericarp) during the season, contained increasing amounts of AA and ethanol. These increases, in mature fruit, were accompanied by a pronounced decrease in the soluble solids content (SSC) and an increase in titratable acidity of the juice. In parallel to juice analysis at harvest, red pericarp fruit were packed in laminated films, creating Modified Atmosphere packaging (MAP). Late-harvested whole fruit in MAP produced more AA and ethanol than early-harvested ones. Intensified production of AA and ethanol was found in later-harvested litchi, during cold Storage and shelf life in MAP, and late-harvested fruit also showed increased decay after cold Storage. These results suggest that mature litchi fruit deteriorated when kept longer on the tree during the harvesting season. This may be ascribed to a fermentation process that began on the tree and caused deterioration during MAP Storage.

Janie D. Mcclurkin-moore - One of the best experts on this subject based on the ideXlab platform.

  • The Effect of High-Voltage Atmospheric Cold Plasma Treatment on the Shelf-Life of Distillers Wet Grains
    Food and Bioprocess Technology, 2017
    Co-Authors: Janie D. Mcclurkin-moore, Klein E Ileleji, Kevin M. Keener
    Abstract:

    There are currently limitations to storing and feeding distillers wet grains (DWG) due to their potential for spoilage and mycotoxin contamination in Storage. In this study, in-package treatments of DWG using high-voltage atmospheric cold plasma (HVACP) treatment and Storage in Modified Atmosphere with carbon dioxide were investigated with the primary purpose of increasing product shelf-life. The conditions investigated were (1) HVACP treatment and Modified Atmosphere packaging (MAP) Storage, (2) carbon dioxide-Modified Atmosphere Storage, and (3) HVACP treatment and carbon dioxide-Modified Atmosphere Storage, compared with a control sample with no treatment under MAP Storage. Treated samples and controls were stored for 0, 7, 14, 21, and 28 days at 10 and 25  ° C, after which treated samples were evaluated for their efficacy to control mold growth indicated by pH, microbial count (CFU/g)/log reduction, and peroxide (H_2O_2) level. There was a significant difference among the treatments indicated by CFU/g ( P  

  • The Effect of High-Voltage Atmospheric Cold Plasma Treatment on the Shelf-Life of Distillers Wet Grains
    Food and Bioprocess Technology, 2017
    Co-Authors: Janie D. Mcclurkin-moore, Klein E Ileleji, Kevin M. Keener
    Abstract:

    There are currently limitations to storing and feeding distillers wet grains (DWG) due to their potential for spoilage and mycotoxin contamination in Storage. In this study, in-package treatments of DWG using high-voltage atmospheric cold plasma (HVACP) treatment and Storage in Modified Atmosphere with carbon dioxide were investigated with the primary purpose of increasing product shelf-life. The conditions investigated were (1) HVACP treatment and Modified Atmosphere packaging (MAP) Storage, (2) carbon dioxide-Modified Atmosphere Storage, and (3) HVACP treatment and carbon dioxide-Modified Atmosphere Storage, compared with a control sample with no treatment under MAP Storage. Treated samples and controls were stored for 0, 7, 14, 21, and 28 days at 10 and 25 °C, after which treated samples were evaluated for their efficacy to control mold growth indicated by pH, microbial count (CFU/g)/log reduction, and peroxide (H2O2) level. There was a significant difference among the treatments indicated by CFU/g (P 60% moisture), DWG for up to 28 days of Storage at 10 and 25 °C. Both HVACP and the combination treatment showed high peroxide levels (100 mg/L) after treatment, which degraded in Storage over time. It is thought that a better strategy for the combination treatment would be to treat substrate using HVACP with MAP having a high O2 concentration (65%) and store samples post-treatment in-package in a high CO2 environment.

Klein E Ileleji - One of the best experts on this subject based on the ideXlab platform.

  • The Effect of High-Voltage Atmospheric Cold Plasma Treatment on the Shelf-Life of Distillers Wet Grains
    Food and Bioprocess Technology, 2017
    Co-Authors: Janie D. Mcclurkin-moore, Klein E Ileleji, Kevin M. Keener
    Abstract:

    There are currently limitations to storing and feeding distillers wet grains (DWG) due to their potential for spoilage and mycotoxin contamination in Storage. In this study, in-package treatments of DWG using high-voltage atmospheric cold plasma (HVACP) treatment and Storage in Modified Atmosphere with carbon dioxide were investigated with the primary purpose of increasing product shelf-life. The conditions investigated were (1) HVACP treatment and Modified Atmosphere packaging (MAP) Storage, (2) carbon dioxide-Modified Atmosphere Storage, and (3) HVACP treatment and carbon dioxide-Modified Atmosphere Storage, compared with a control sample with no treatment under MAP Storage. Treated samples and controls were stored for 0, 7, 14, 21, and 28 days at 10 and 25  ° C, after which treated samples were evaluated for their efficacy to control mold growth indicated by pH, microbial count (CFU/g)/log reduction, and peroxide (H_2O_2) level. There was a significant difference among the treatments indicated by CFU/g ( P  

  • The Effect of High-Voltage Atmospheric Cold Plasma Treatment on the Shelf-Life of Distillers Wet Grains
    Food and Bioprocess Technology, 2017
    Co-Authors: Janie D. Mcclurkin-moore, Klein E Ileleji, Kevin M. Keener
    Abstract:

    There are currently limitations to storing and feeding distillers wet grains (DWG) due to their potential for spoilage and mycotoxin contamination in Storage. In this study, in-package treatments of DWG using high-voltage atmospheric cold plasma (HVACP) treatment and Storage in Modified Atmosphere with carbon dioxide were investigated with the primary purpose of increasing product shelf-life. The conditions investigated were (1) HVACP treatment and Modified Atmosphere packaging (MAP) Storage, (2) carbon dioxide-Modified Atmosphere Storage, and (3) HVACP treatment and carbon dioxide-Modified Atmosphere Storage, compared with a control sample with no treatment under MAP Storage. Treated samples and controls were stored for 0, 7, 14, 21, and 28 days at 10 and 25 °C, after which treated samples were evaluated for their efficacy to control mold growth indicated by pH, microbial count (CFU/g)/log reduction, and peroxide (H2O2) level. There was a significant difference among the treatments indicated by CFU/g (P 60% moisture), DWG for up to 28 days of Storage at 10 and 25 °C. Both HVACP and the combination treatment showed high peroxide levels (100 mg/L) after treatment, which degraded in Storage over time. It is thought that a better strategy for the combination treatment would be to treat substrate using HVACP with MAP having a high O2 concentration (65%) and store samples post-treatment in-package in a high CO2 environment.

G.s.v. Raghavan - One of the best experts on this subject based on the ideXlab platform.

  • Physico-chemical changes in tomato with Modified Atmosphere Storage and UV treatment
    Journal of Food Science and Technology, 2014
    Co-Authors: R. Vunnam, Y. Gariépy, A. Hussain, G. Nair, R. Bandla, D. J. Donnelly, S. Kubow, G.s.v. Raghavan
    Abstract:

    Physico-chemical changes in ripe tomato ( Lycopersicon esculentum Mill.) were analyzed on day 0 and 2 weeks after ultraviolet-C (UV-C) light treatment or Modified Atmosphere (MA) Storage and combined UV-C + MA Storage at 10 °C. Modified Atmosphere packaging (MAP) film was used to create MA conditions. The tomatoes were evaluated for surface colour, mass loss, firmness, respiration rate, total soluble solids and antioxidant capacity. The tomatoes treated with UV-C and MA Storage underwent least changes in their physico-chemical properties, indicating that combination of UV-C and MA Storage was successful in retaining the attributes of the fresh product. The increase in antioxidant capacity of the tomatoes during UV-C treatment suggested that UV treatment during post harvest handling may be successfully combined with MA Storage, resulting in a product with better nutritive value.

  • Modelling Modified Atmosphere Storage of Fresh Cauliflower Using Diffusion Channels
    Journal of Agricultural Engineering Research, 1998
    Co-Authors: C. Ratti, H.r. Rabie, G.s.v. Raghavan
    Abstract:

    Abstract The Storage of cauliflower under Modified Atmosphere (MA) was studied experimentally. The composition of oxygen in the Storage chambers was regulated through the diffusion of oxygen in narrow channels. Fresh cauliflower was stored at 2·5°C in laboratory chambers equipped with channels of internal diameter 2mm and of different lengths. This technique was shown to be capable of maintaining different steady-state MA compositions (O 2 from 1·5 to 18·0%, depending on the length of the diffusion channels and the mass of the product; CO 2 ≈0%, with the help of a chemical adsorbent) for long periods of time. The steady-state compositions were stable under fluctuations in the cold room temperature. A model based on the molecular diffusion theory was developed to represent the observed phenomena. This model includes the effect of the mass of the produce and of the length and cross-sectional area of the diffusion channel, on the final gas composition in the chamber. Predictions of the diffusion model greatly underestimated the results obtained by experiment (i.e. 90% difference on the estimated channel length for an oxygen molar fraction of 0·03). Another model which takes into account convection in addition to pure diffusion, was found to be more appropriate to represent the experimental data (i.e. 10% difference on estimated length for the same conditions as above).

  • PRECOOLING and Modified Atmosphere Storage of GREEN ASPARAGUS
    Journal of Food Processing and Preservation, 1991
    Co-Authors: Y. Gariépy, G.s.v. Raghavan, Francois Castaigne, Joseph Arul, Claude Willemot
    Abstract:

    In the jrst study, the effects of 3 precooling techniques on the storability of locally grown green asparagus kept for 21 days at I .5"C under normal Atmosphere (RA) were assessed and compared. In the second study, the keeping quality of green asparagus stored at 1.5"C for 28 days, under RA with 2 levels of relative humidity (RH), and under 3 diflerent Modified Atmosphere (MA) compositions, was assessed and compared. MA conditions were maintained with silicone membranes installed as windows on laboratory scale containers. Precooling the asparagus prior to Storage reduced losses by more than 20%. However, there were no signijicant differences between the three techniques studied. After 28 days, MA stored asparagus had better color, fresher appearance, firmer texture and lower mass loss ( 95% RH (mass loss of 41%). Although the silicone membrane was able to adequately control the CO, levels, regular injections of O2 were required to prevent anaerobic respiration.