The Experts below are selected from a list of 1497 Experts worldwide ranked by ideXlab platform
David J. Geveke - One of the best experts on this subject based on the ideXlab platform.
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Cost Analysis and Environmental Impact of Pulsed Electric Fields and High Pressure Processing in Comparison with Thermal Pasteurization
Food and Bioprocess Technology, 2014Co-Authors: Fernando Sampedro, A. Mcaloon, W. Yee, X. Fan, David J. GevekeAbstract:The cost of high pressure Processing (HPP) and the environmental impact of pulsed electric fields (PEF), HPP and thermal pasteurization of orange juice were estimated in the US. The cost analysis was based on commercial Processing conditions that were validated for a 2-month shelf-life of orange juice under refrigeration conditions. Total electricity consumption was estimated to be 38,100 and 1,000,000 k Wh/year for thermal and HPP Processing, respectively. Total pasteurization cost of HPP was estimated to be 10.7 ¢/l for Processing 16,500,000 l/year (3,000 l/h). Of this, capital costs accounted for 59 % (6.3 ¢/l), labor costs accounted for 37 % (4.0 ¢/l) and utility charges, mainly electricity, accounted for 4 % (0.4 ¢/l). The total HPP cost was 7-folds higher than that of conventional thermal Processing (1.5 ¢/l). The equivalent CO2 emission was 90,000 kg for thermal Processing and 700,000 and 773,000 kg for PEF and HPP, respectively. This corresponds to an increase between 7- and 8-folds in comparison to the thermal Processing. Increasing the production output by 2- to 6-folds reduced the total production costs of Nonthermal Processing by 50–75 %. A deeper knowledge of the Processing costs and environmental impact of Nonthermal technologies will afford companies a better understanding of the benefits and limitations of these novel systems.
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Nonthermal Processing of orange juice using a pilot plant scale supercritical carbon dioxide system with a gas liquid metal contactor
Journal of Food Processing and Preservation, 2014Co-Authors: Hyun-gyun Yuk, Fernando Sampedro, Xuetong Fan, David J. GevekeAbstract:This study compared the quality of fresh orange juice to that of supercritical carbon dioxide (SCCO2)-processed juice and equivalently thermally processed juice in terms of microbial lethality. A pilot-plant scale SCCO2 unit with a gas–liquid metal contactor processed juice with a CO2 concentration of ca. 8.5 wt % at 42C for 20 min. Thermal Processing was conducted at 70C for 7.2 s. The number of naturally occurring microorganisms decreased from ca. 2.0–3.0 × 103 to 18–28 cfu/mL after both SCCO2 and thermal Processing. No noticeable changes in pH, °Brix, titratable acidity and ascorbic acid content were observed between processed and unprocessed juice. SCCO2 and thermal Processing inactivated 46.5 and 86.4% of pectin methylesterase, respectively. The cloud stability of the SCCO2-processed juice was greatly enhanced compared with fresh and thermally processed juices. This study demonstrated that SCCO2 Processing can improve the microbial quality of orange juice without deterioration, suggesting the potential for commercialization. Practical Applications This study evaluated the effect of supercritical carbon dioxide (SCCO2) Processing on safety and quality of orange juice (OJ). A pilot-plant scale SCCO2 system with a gas–liquid metal contactor Nonthermally processed OJ, which was compared to fresh OJ and heat processed OJ. Results showed that the killing effect of SCCO2 was similar to heat Processing. SCCO2 and heat Processing did not affect pH, °Brix, titratable acidity and ascorbic acid contents in OJ, indicating no difference between fresh and processed OJ. SCCO2 Processing reduced about 46.5% of pectin methylesterase activity, whereas heat Processing inactivated 86.4% of total activity. Nonetheless, the cloud value was greatly improved by SCCO2 Processing compared with fresh OJ and heat processed OJ. This pilot-plant study indicates that Nonthermal SCCO2 Processing is commercially feasible and is attractive from a quality standpoint.
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Chapter 14 – Nonthermal Processing By Radio Frequency Electric Fields
Emerging Technologies for Food Processing, 2014Co-Authors: Francisco J. Trujillo, David J. GevekeAbstract:Radio frequency electric field (RFEF) Processing is relatively new and inactivates bacteria in fruit beverages at moderately low temperatures. Key equipment includes a radio frequency power supply and treatment chamber that is capable of applying high electric fields. The process is similar to the pulsed electric field process, except that the power supply is continuous rather than pulsed; therefore, the capital costs may be much lower. Using an 80 kW RFEF pilot plant unit, Escherichia coli K12 in apple cider flowing at 1.0 l/min was exposed to 30 kV/cm at 21 kHz. RFEF Processing reduced E. coli by 4.8 log at 60 °C, whereas conventional heating at the same conditions had no effect. Similar results were obtained for orange juice and apple juice. The electrical cost of the Processing was $0.005 per liter of cider.
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chapter 14 Nonthermal Processing by radio frequency electric fields
Emerging Technologies for Food Processing (Second Edition), 2014Co-Authors: Francisco J. Trujillo, David J. GevekeAbstract:Radio frequency electric field (RFEF) Processing is relatively new and inactivates bacteria in fruit beverages at moderately low temperatures. Key equipment includes a radio frequency power supply and treatment chamber that is capable of applying high electric fields. The process is similar to the pulsed electric field process, except that the power supply is continuous rather than pulsed; therefore, the capital costs may be much lower. Using an 80 kW RFEF pilot plant unit, Escherichia coli K12 in apple cider flowing at 1.0 l/min was exposed to 30 kV/cm at 21 kHz. RFEF Processing reduced E. coli by 4.8 log at 60 °C, whereas conventional heating at the same conditions had no effect. Similar results were obtained for orange juice and apple juice. The electrical cost of the Processing was $0.005 per liter of cider.
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Nonthermal Processing of Orange Juice Using a Pilot‐Plant Scale Supercritical Carbon Dioxide System with a Gas–Liquid Metal Contactor
Journal of Food Processing and Preservation, 2012Co-Authors: Hyun-gyun Yuk, Fernando Sampedro, Xuetong Fan, David J. GevekeAbstract:This study compared the quality of fresh orange juice to that of supercritical carbon dioxide (SCCO2)-processed juice and equivalently thermally processed juice in terms of microbial lethality. A pilot-plant scale SCCO2 unit with a gas–liquid metal contactor processed juice with a CO2 concentration of ca. 8.5 wt % at 42C for 20 min. Thermal Processing was conducted at 70C for 7.2 s. The number of naturally occurring microorganisms decreased from ca. 2.0–3.0 × 103 to 18–28 cfu/mL after both SCCO2 and thermal Processing. No noticeable changes in pH, °Brix, titratable acidity and ascorbic acid content were observed between processed and unprocessed juice. SCCO2 and thermal Processing inactivated 46.5 and 86.4% of pectin methylesterase, respectively. The cloud stability of the SCCO2-processed juice was greatly enhanced compared with fresh and thermally processed juices. This study demonstrated that SCCO2 Processing can improve the microbial quality of orange juice without deterioration, suggesting the potential for commercialization. Practical Applications This study evaluated the effect of supercritical carbon dioxide (SCCO2) Processing on safety and quality of orange juice (OJ). A pilot-plant scale SCCO2 system with a gas–liquid metal contactor Nonthermally processed OJ, which was compared to fresh OJ and heat processed OJ. Results showed that the killing effect of SCCO2 was similar to heat Processing. SCCO2 and heat Processing did not affect pH, °Brix, titratable acidity and ascorbic acid contents in OJ, indicating no difference between fresh and processed OJ. SCCO2 Processing reduced about 46.5% of pectin methylesterase activity, whereas heat Processing inactivated 86.4% of total activity. Nonetheless, the cloud value was greatly improved by SCCO2 Processing compared with fresh OJ and heat processed OJ. This pilot-plant study indicates that Nonthermal SCCO2 Processing is commercially feasible and is attractive from a quality standpoint.
Xuetong Fan - One of the best experts on this subject based on the ideXlab platform.
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Quality of fresh and fresh-cut produce impacted by Nonthermal physical technologies intended to enhance microbial safety.
Critical reviews in food science and nutrition, 2020Co-Authors: Xuetong Fan, Wenli WangAbstract:Nonthermal physical intervention technologies are able to reduce populations of foodborne pathogens on/in fresh produce. As highly perishable and living organisms, fresh produce is inherently sensitive to any physical or chemical treatment in terms of quality damage. The aims of the present review are to summarize current knowledge on non-thermal technologies (ionizing radiation, UV and pulsed light, ultrasound, high hydrostatic pressure, and cold plasma) with an emphasis on their impact on quality of fresh produce and to discuss advantages, disadvantages, and considerations for the commercialization of each technology. The impact of Nonthermal physical technologies on fresh produce quality is related to pathogen inactivation mechanisms of each individual technology, and the nature and intensity of changes in quality due to the technologies depend on the treatment intensity/time and other Processing conditions. Common symptoms of quality deterioration due to Nonthermal Processing include tissue softening, browning, and loss of nutrients. In general, there is a lack of systematic assessment, particularly sensory evaluations using taste panels of the product quality after treatments. For emerging technologies, such as cold plasma, more studies are necessary in order to assess quality changes during post-treatment storage at relevant temperatures. Quality of fresh produce must be carefully investigated to facilitate the commercialization of technologies.
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Nonthermal Processing of orange juice using a pilot plant scale supercritical carbon dioxide system with a gas liquid metal contactor
Journal of Food Processing and Preservation, 2014Co-Authors: Hyun-gyun Yuk, Fernando Sampedro, Xuetong Fan, David J. GevekeAbstract:This study compared the quality of fresh orange juice to that of supercritical carbon dioxide (SCCO2)-processed juice and equivalently thermally processed juice in terms of microbial lethality. A pilot-plant scale SCCO2 unit with a gas–liquid metal contactor processed juice with a CO2 concentration of ca. 8.5 wt % at 42C for 20 min. Thermal Processing was conducted at 70C for 7.2 s. The number of naturally occurring microorganisms decreased from ca. 2.0–3.0 × 103 to 18–28 cfu/mL after both SCCO2 and thermal Processing. No noticeable changes in pH, °Brix, titratable acidity and ascorbic acid content were observed between processed and unprocessed juice. SCCO2 and thermal Processing inactivated 46.5 and 86.4% of pectin methylesterase, respectively. The cloud stability of the SCCO2-processed juice was greatly enhanced compared with fresh and thermally processed juices. This study demonstrated that SCCO2 Processing can improve the microbial quality of orange juice without deterioration, suggesting the potential for commercialization. Practical Applications This study evaluated the effect of supercritical carbon dioxide (SCCO2) Processing on safety and quality of orange juice (OJ). A pilot-plant scale SCCO2 system with a gas–liquid metal contactor Nonthermally processed OJ, which was compared to fresh OJ and heat processed OJ. Results showed that the killing effect of SCCO2 was similar to heat Processing. SCCO2 and heat Processing did not affect pH, °Brix, titratable acidity and ascorbic acid contents in OJ, indicating no difference between fresh and processed OJ. SCCO2 Processing reduced about 46.5% of pectin methylesterase activity, whereas heat Processing inactivated 86.4% of total activity. Nonetheless, the cloud value was greatly improved by SCCO2 Processing compared with fresh OJ and heat processed OJ. This pilot-plant study indicates that Nonthermal SCCO2 Processing is commercially feasible and is attractive from a quality standpoint.
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Nonthermal Processing of Orange Juice Using a Pilot‐Plant Scale Supercritical Carbon Dioxide System with a Gas–Liquid Metal Contactor
Journal of Food Processing and Preservation, 2012Co-Authors: Hyun-gyun Yuk, Fernando Sampedro, Xuetong Fan, David J. GevekeAbstract:This study compared the quality of fresh orange juice to that of supercritical carbon dioxide (SCCO2)-processed juice and equivalently thermally processed juice in terms of microbial lethality. A pilot-plant scale SCCO2 unit with a gas–liquid metal contactor processed juice with a CO2 concentration of ca. 8.5 wt % at 42C for 20 min. Thermal Processing was conducted at 70C for 7.2 s. The number of naturally occurring microorganisms decreased from ca. 2.0–3.0 × 103 to 18–28 cfu/mL after both SCCO2 and thermal Processing. No noticeable changes in pH, °Brix, titratable acidity and ascorbic acid content were observed between processed and unprocessed juice. SCCO2 and thermal Processing inactivated 46.5 and 86.4% of pectin methylesterase, respectively. The cloud stability of the SCCO2-processed juice was greatly enhanced compared with fresh and thermally processed juices. This study demonstrated that SCCO2 Processing can improve the microbial quality of orange juice without deterioration, suggesting the potential for commercialization. Practical Applications This study evaluated the effect of supercritical carbon dioxide (SCCO2) Processing on safety and quality of orange juice (OJ). A pilot-plant scale SCCO2 system with a gas–liquid metal contactor Nonthermally processed OJ, which was compared to fresh OJ and heat processed OJ. Results showed that the killing effect of SCCO2 was similar to heat Processing. SCCO2 and heat Processing did not affect pH, °Brix, titratable acidity and ascorbic acid contents in OJ, indicating no difference between fresh and processed OJ. SCCO2 Processing reduced about 46.5% of pectin methylesterase activity, whereas heat Processing inactivated 86.4% of total activity. Nonetheless, the cloud value was greatly improved by SCCO2 Processing compared with fresh OJ and heat processed OJ. This pilot-plant study indicates that Nonthermal SCCO2 Processing is commercially feasible and is attractive from a quality standpoint.
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Thermal and Nonthermal Processing of apple cider: storage quality under equivalent process conditions
Journal of Food Quality, 2010Co-Authors: Zareena Azhuvalappil, David J. Geveke, Xuetong Fan, Howard Q ZhangAbstract:ABSTRACT Three Processing techniques: heat, pulsed electric field (PEF) and ultraviolet (UV) light were optimized to achieve a similar 6 log reduction of inoculated Escherichia coli K12 in apple cider. Microbial populations (total aerobic and yeast and mold), sensory, color and physical properties (pH and°Brix) of processed apple cider were investigated during 4-week storage at 4C. PEF and thermally processed cider maintained good microbial quality during 4 weeks of storage while UV-treated cider showed a significant (P
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thermal and Nonthermal Processing of apple cider storage quality under equivalent process conditions
Journal of Food Quality, 2010Co-Authors: Zareena Azhuvalappil, David J. Geveke, Xuetong Fan, Howard Q ZhangAbstract:ABSTRACT Three Processing techniques: heat, pulsed electric field (PEF) and ultraviolet (UV) light were optimized to achieve a similar 6 log reduction of inoculated Escherichia coli K12 in apple cider. Microbial populations (total aerobic and yeast and mold), sensory, color and physical properties (pH and°Brix) of processed apple cider were investigated during 4-week storage at 4C. PEF and thermally processed cider maintained good microbial quality during 4 weeks of storage while UV-treated cider showed a significant (P < 0.05) growth in yeast and mold after 2 weeks of storage. As a result,°Brix value decreased significantly (P < 0.05) for UV cider after 4 weeks of storage. Apple cider pH was neither affected by any treatment nor by storage. Thermal and UV-pasteurized ciders faded significantly (P < 0.05) during storage (International Commission on Illumination L*[lightness] and b*[yellow] values increased) compared to PEF cider. Triangle sensory analysis indicated a significant difference (P < 0.05) in aroma between treatments. PEF-treated cider was preferred over thermal and UV cider by sensory panelists at the end of the storage period. The results suggested that PEF-treated apple cider had a longer shelf life than UV-treated cider and a better aroma and color than thermally processed sample. PRACTICAL APPLICATIONS Nonthermal processes like pulsed electric field (PEF) and ultraviolet (UV) light are developed as alternative pasteurization technologies to heat for their efficacy to extend shelf life and enhance the safety of fresh juice while preserving organoleptic and nutritional qualities. For fair comparison of the effects on quality of juice, both thermal and Nonthermal processes must achieve equivalent reduction in microorganism levels. In the present study, the effect of PEF, UV and thermal techniques on apple cider quality are compared at conditions optimized to achieve equivalent 6 log reductions in Escherichia coli. Our results showed that PEF extended the shelf-life of apple cider by inactivating spoilage microorganisms compared to UV Processing, and better preserved the freshness (aroma and color) over traditional thermal Processing. Based on these results, PEF process is the best choice among the three technologies studied.
Dallas G. Hoover - One of the best experts on this subject based on the ideXlab platform.
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Comparison of pressure inactivation of caliciviruses and picornaviruses in a model food system
Innovative Food Science and Emerging Technologies, 2014Co-Authors: Kirsten A. Hirneisen, J.l. Reith, Dallas G. Hoover, Doris T. Hicks, Lori F. Pivarnik, Kalmia E. KnielAbstract:Abstract Human enteric viruses are a major cause of foodborne illnesses. The objective of this study was to determine the high pressure Processing parameters necessary to inactivate hepatitis A virus (HAV), Aichi virus (AiV), and the human norovirus surrogates, feline calicivirus (FCV) and murine norovirus (MNV) in fresh salsa. Samples were treated at 250, 400 and 500 MPa for 1, 5, and 10 min at 9 °C. AiV was additionally HPP-treated at temperatures of 50, 60, 70, and 80 °C. In salsa, HAV and FCV were inactivated beyond the limit of detection after 1 min at 400 and 250 MPa, respectively. MNV was more pressure resistant than FCV, whereby 400 MPa for 1 min was needed to achieve the same degree of inactivation. AiV titers were not reduced after a 500 MPa treatment. When heat was combined with high pressure unique pressure-assisted heat stabilization was observed associated with AiV only. Industrial relevance The manuscript Comparison of Pressure Inactivation of Caliciviruses and Picornaviruses in a Model Food System is focused on the Nonthermal Processing technology high pressure Processing (HPP), which is a highly used technology and one that is readily accepted by consumers. This manuscript discusses the use of HPP for the inactivation of foodborne viruses from two different families on a fresh produce item that may be widely contaminated during preharvest or post-harvest. Viruses are difficult to detect and therefore technologies that can be used to inactivate them without organoleptic changes to the product are advantageous. This manuscript includes consumer acceptance of the treated product. This manuscript will be useful to industry to show the continued important of HPP in ready-to-eat food products, like salsa.
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Nonthermal inactivation of heterogeneous and superdormant spore populations of Bacillus cereus using ozone and high pressure Processing
Innovative Food Science and Emerging Technologies, 2013Co-Authors: Sarah M. Markland, Kalmia E. Kniel, Peter Setlow, Dallas G. HooverAbstract:Abstract Superdormant spores are those which germinate extremely slowly compared to the majority of the spore population. The development of a method to isolate large quantities of superdormant spores in a laboratory setting has allowed for further study of these hardy organisms. In this study, the ability of Nonthermal Processing technologies, including a combined hurdle technology of aqueous ozone and high pressure Processing (HPP), to inactivate superdormant spore populations of mesophilic and psychrotolerant isolates of Bacillus cereus was investigated. Superdormant spores were approximately 20% more resistant to ozone treatment than heterogeneous spore populations (p = 0.02) and psychrotolerant species were approximately 31.9% more resistant than mesophilic species (p = 0.004). The combined ozone-HPP hurdle technology achieved a maximum 2.67-log CFU/mL reduction of superdormant spores. Industrial relevance Nonthermal Processing technologies including high pressure Processing (HPP) and ozone have high implications for reducing the number of spores in foods; however, these technologies are not widely utilized in the industry due to their inability to completely inactivate all the spores within a product. The spores that do not germinate as easily as the majority of a spore population are known as superdormant spores. This study demonstrates that an ozone-HPP combined hurdle technology may be able to effectively reduce the number of superdormant spores, specifically psychrotolerant sporeforming toxin-producing species such as B. cereus and Bacillus weihenstephanensis, in refrigerated food products such as RPFEDs and reduce the risk of foodborne illness.
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Pressure Inactivation of Enteric Viruses in a Seafood Salad-Like Product
Journal of Aquatic Food Product Technology, 2012Co-Authors: Kirsten A. Hirneisen, Dallas G. Hoover, Doris T. Hicks, Lori F. Pivarnik, Kalmia E. KnielAbstract:High pressure Processing (HPP) is a Nonthermal Processing technology that can inactivate foodborne viruses. This study assessed the protective effects of food components on virus inactivation by HPP in a seafood salad model. Virus-inoculated seafood samples (cod, shrimp, tuna, and clams) with or without mayonnaise were pressure-treated at 5°C. The seafood salad provided a protective effect on HPP inactivation compared to cell culture medium. Inactivation in seafood salad varied greatly due to the complex nature of the food matrix. When seafood salad ingredients were isolated, mayonnaise alone had a 2.0-log10 PFU/g protective effect for all viruses, unlike albumin, which did not affect virus inactivation, providing some insight into the roles individual ingredients may play on HPP inactivation of viruses in foods.
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Inactivation of Foodborne Viruses of Significance by High Pressure and Other Processes
Journal of food protection, 2006Co-Authors: Stephen F. Grove, A. Lee, Te Lewis, Cynthia M. Stewart, Haiqiang Chen, Dallas G. HooverAbstract:The overall safety of a food product is an important component in the mix of considerations for Processing, distribution, and sale. With constant commercial demand for superior food products to sustain consumer interest, Nonthermal Processing technologies have drawn considerable attention for their ability to assist development of new products with improved quality attributes for the marketplace. This review focuses primarily on the Nonthermal Processing technology high-pressure Processing (HPP) and examines current status of its use in the control and elimination of pathogenic human viruses in food products. There is particular emphasis on noroviruses and hepatitis A virus with regard to the consumption of raw oysters, because noroviruses and hepatitis A virus are the two predominant types of viruses that cause foodborne illness. Also, application of HPP to whole-shell oysters carries multiple benefits that increase the popularity of HPP usage for these foods. Viruses have demonstrated a wide range of sensitivities in response to high hydrostatic pressure. Viral inactivation by pressure has not always been predictable based on nomenclature and morphology of the virus. Studies have been complicated in part from the inherent difficulties of working with human infectious viruses. Consequently, continued study of viral inactivation by HPP is warranted.
Fernando Sampedro - One of the best experts on this subject based on the ideXlab platform.
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Cost Analysis and Environmental Impact of Pulsed Electric Fields and High Pressure Processing in Comparison with Thermal Pasteurization
Food and Bioprocess Technology, 2014Co-Authors: Fernando Sampedro, A. Mcaloon, W. Yee, X. Fan, David J. GevekeAbstract:The cost of high pressure Processing (HPP) and the environmental impact of pulsed electric fields (PEF), HPP and thermal pasteurization of orange juice were estimated in the US. The cost analysis was based on commercial Processing conditions that were validated for a 2-month shelf-life of orange juice under refrigeration conditions. Total electricity consumption was estimated to be 38,100 and 1,000,000 k Wh/year for thermal and HPP Processing, respectively. Total pasteurization cost of HPP was estimated to be 10.7 ¢/l for Processing 16,500,000 l/year (3,000 l/h). Of this, capital costs accounted for 59 % (6.3 ¢/l), labor costs accounted for 37 % (4.0 ¢/l) and utility charges, mainly electricity, accounted for 4 % (0.4 ¢/l). The total HPP cost was 7-folds higher than that of conventional thermal Processing (1.5 ¢/l). The equivalent CO2 emission was 90,000 kg for thermal Processing and 700,000 and 773,000 kg for PEF and HPP, respectively. This corresponds to an increase between 7- and 8-folds in comparison to the thermal Processing. Increasing the production output by 2- to 6-folds reduced the total production costs of Nonthermal Processing by 50–75 %. A deeper knowledge of the Processing costs and environmental impact of Nonthermal technologies will afford companies a better understanding of the benefits and limitations of these novel systems.
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Nonthermal Processing of orange juice using a pilot plant scale supercritical carbon dioxide system with a gas liquid metal contactor
Journal of Food Processing and Preservation, 2014Co-Authors: Hyun-gyun Yuk, Fernando Sampedro, Xuetong Fan, David J. GevekeAbstract:This study compared the quality of fresh orange juice to that of supercritical carbon dioxide (SCCO2)-processed juice and equivalently thermally processed juice in terms of microbial lethality. A pilot-plant scale SCCO2 unit with a gas–liquid metal contactor processed juice with a CO2 concentration of ca. 8.5 wt % at 42C for 20 min. Thermal Processing was conducted at 70C for 7.2 s. The number of naturally occurring microorganisms decreased from ca. 2.0–3.0 × 103 to 18–28 cfu/mL after both SCCO2 and thermal Processing. No noticeable changes in pH, °Brix, titratable acidity and ascorbic acid content were observed between processed and unprocessed juice. SCCO2 and thermal Processing inactivated 46.5 and 86.4% of pectin methylesterase, respectively. The cloud stability of the SCCO2-processed juice was greatly enhanced compared with fresh and thermally processed juices. This study demonstrated that SCCO2 Processing can improve the microbial quality of orange juice without deterioration, suggesting the potential for commercialization. Practical Applications This study evaluated the effect of supercritical carbon dioxide (SCCO2) Processing on safety and quality of orange juice (OJ). A pilot-plant scale SCCO2 system with a gas–liquid metal contactor Nonthermally processed OJ, which was compared to fresh OJ and heat processed OJ. Results showed that the killing effect of SCCO2 was similar to heat Processing. SCCO2 and heat Processing did not affect pH, °Brix, titratable acidity and ascorbic acid contents in OJ, indicating no difference between fresh and processed OJ. SCCO2 Processing reduced about 46.5% of pectin methylesterase activity, whereas heat Processing inactivated 86.4% of total activity. Nonetheless, the cloud value was greatly improved by SCCO2 Processing compared with fresh OJ and heat processed OJ. This pilot-plant study indicates that Nonthermal SCCO2 Processing is commercially feasible and is attractive from a quality standpoint.
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Nonthermal Processing of Orange Juice Using a Pilot‐Plant Scale Supercritical Carbon Dioxide System with a Gas–Liquid Metal Contactor
Journal of Food Processing and Preservation, 2012Co-Authors: Hyun-gyun Yuk, Fernando Sampedro, Xuetong Fan, David J. GevekeAbstract:This study compared the quality of fresh orange juice to that of supercritical carbon dioxide (SCCO2)-processed juice and equivalently thermally processed juice in terms of microbial lethality. A pilot-plant scale SCCO2 unit with a gas–liquid metal contactor processed juice with a CO2 concentration of ca. 8.5 wt % at 42C for 20 min. Thermal Processing was conducted at 70C for 7.2 s. The number of naturally occurring microorganisms decreased from ca. 2.0–3.0 × 103 to 18–28 cfu/mL after both SCCO2 and thermal Processing. No noticeable changes in pH, °Brix, titratable acidity and ascorbic acid content were observed between processed and unprocessed juice. SCCO2 and thermal Processing inactivated 46.5 and 86.4% of pectin methylesterase, respectively. The cloud stability of the SCCO2-processed juice was greatly enhanced compared with fresh and thermally processed juices. This study demonstrated that SCCO2 Processing can improve the microbial quality of orange juice without deterioration, suggesting the potential for commercialization. Practical Applications This study evaluated the effect of supercritical carbon dioxide (SCCO2) Processing on safety and quality of orange juice (OJ). A pilot-plant scale SCCO2 system with a gas–liquid metal contactor Nonthermally processed OJ, which was compared to fresh OJ and heat processed OJ. Results showed that the killing effect of SCCO2 was similar to heat Processing. SCCO2 and heat Processing did not affect pH, °Brix, titratable acidity and ascorbic acid contents in OJ, indicating no difference between fresh and processed OJ. SCCO2 Processing reduced about 46.5% of pectin methylesterase activity, whereas heat Processing inactivated 86.4% of total activity. Nonetheless, the cloud value was greatly improved by SCCO2 Processing compared with fresh OJ and heat processed OJ. This pilot-plant study indicates that Nonthermal SCCO2 Processing is commercially feasible and is attractive from a quality standpoint.
Howard Q Zhang - One of the best experts on this subject based on the ideXlab platform.
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Packaging for Nonthermal Food Processing
Innovations in Food Packaging, 2014Co-Authors: Sea C. Min, Howard Q Zhang, Jung H. HanAbstract:Understanding the principles of Nonthermal Processing methods, the properties of potential packaging materials for Nonthermally processed foods, and the interactions between those materials with food components is necessary for developing packaging for Nonthermally processed foods. This chapter presents an overview of the Nonthermal food preservation methods such as PEF, HPP, irradiation, and pulsed light; describes packaging materials and requirements for the Nonthermal processes; and suggests research directions in food packaging for Nonthermally processed foods.
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Thermal and Nonthermal Processing of apple cider: storage quality under equivalent process conditions
Journal of Food Quality, 2010Co-Authors: Zareena Azhuvalappil, David J. Geveke, Xuetong Fan, Howard Q ZhangAbstract:ABSTRACT Three Processing techniques: heat, pulsed electric field (PEF) and ultraviolet (UV) light were optimized to achieve a similar 6 log reduction of inoculated Escherichia coli K12 in apple cider. Microbial populations (total aerobic and yeast and mold), sensory, color and physical properties (pH and°Brix) of processed apple cider were investigated during 4-week storage at 4C. PEF and thermally processed cider maintained good microbial quality during 4 weeks of storage while UV-treated cider showed a significant (P
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thermal and Nonthermal Processing of apple cider storage quality under equivalent process conditions
Journal of Food Quality, 2010Co-Authors: Zareena Azhuvalappil, David J. Geveke, Xuetong Fan, Howard Q ZhangAbstract:ABSTRACT Three Processing techniques: heat, pulsed electric field (PEF) and ultraviolet (UV) light were optimized to achieve a similar 6 log reduction of inoculated Escherichia coli K12 in apple cider. Microbial populations (total aerobic and yeast and mold), sensory, color and physical properties (pH and°Brix) of processed apple cider were investigated during 4-week storage at 4C. PEF and thermally processed cider maintained good microbial quality during 4 weeks of storage while UV-treated cider showed a significant (P < 0.05) growth in yeast and mold after 2 weeks of storage. As a result,°Brix value decreased significantly (P < 0.05) for UV cider after 4 weeks of storage. Apple cider pH was neither affected by any treatment nor by storage. Thermal and UV-pasteurized ciders faded significantly (P < 0.05) during storage (International Commission on Illumination L*[lightness] and b*[yellow] values increased) compared to PEF cider. Triangle sensory analysis indicated a significant difference (P < 0.05) in aroma between treatments. PEF-treated cider was preferred over thermal and UV cider by sensory panelists at the end of the storage period. The results suggested that PEF-treated apple cider had a longer shelf life than UV-treated cider and a better aroma and color than thermally processed sample. PRACTICAL APPLICATIONS Nonthermal processes like pulsed electric field (PEF) and ultraviolet (UV) light are developed as alternative pasteurization technologies to heat for their efficacy to extend shelf life and enhance the safety of fresh juice while preserving organoleptic and nutritional qualities. For fair comparison of the effects on quality of juice, both thermal and Nonthermal processes must achieve equivalent reduction in microorganism levels. In the present study, the effect of PEF, UV and thermal techniques on apple cider quality are compared at conditions optimized to achieve equivalent 6 log reductions in Escherichia coli. Our results showed that PEF extended the shelf-life of apple cider by inactivating spoilage microorganisms compared to UV Processing, and better preserved the freshness (aroma and color) over traditional thermal Processing. Based on these results, PEF process is the best choice among the three technologies studied.
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inactivation of lactobacillus plantarum in apple cider using radio frequency electric fields
Journal of Food Protection, 2009Co-Authors: David J. Geveke, Joshua B Gurtler, Howard Q ZhangAbstract:Radio frequency electric fields (RFEF) Nonthermal Processing effectively inactivates gram-negative bacteria in juices, but has yet to be shown effective at reducing gram-positive bacteria. Apple cider containing Lactobacillus plantarum ATCC 49445, a gram-positive bacterium, was RFEF processed under the following conditions: field strength of 0.15 to 15 kV/cm, temperature of 45 to 55 degrees C, frequency of 5 to 65 kHz, treatment time of 170 micros, and holding time of 5 to 50 s. The effect of refrigerating the inoculated cider prior to Processing, the extent of sublethal injury, and the effect of storing the treated cider for 35 days were investigated. The population of L. plantarum was reduced by 1.0 log at 15 kV/cm, 20 kHz, and 50 degrees C, with a 5-s hold time. There is a synergistic effect between RFEF and heat above 50 degrees C. Inactivation significantly (P < 0.05) increased as frequency was decreased from 65 to 5 kHz. Inactivation increased linearly with field above 8 kV/cm. Holding cider at 55 degrees C after RFEF treatment for 5 and 50 s resulted in 2.5- and 3.1-log reductions, respectively. The surviving population was composed of 1.4-log sublethally injured cells. Storing processed cider at 4 degrees C for 35 days steadily and significantly (P < 0.05) reduced L. plantarum from 4.5 to 0.9 log CFU/ml. The electrical energy density was 51 J/ml. This provides the first evidence that Nonthermal RFEF Processing inactivates gram-positive bacteria, and that surviving cells may die off during refrigerated storage.
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Impact of thermal and Nonthermal Processing technologies on unfermented apple cider aroma volatiles.
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Zareena Azhu Valappil, Xuetong Fan, Howard Q Zhang, Russell L. RouseffAbstract:Aroma composition and microbial quality of identical lots of apple cider treated by pulsed electric field (PEF), ultraviolet irradiation (UV), or thermal pasteurization stored at 4 °C were compared at 0 and 4 weeks. Conditions were optimized to achieve identical 5 log reductions in Escherichia coli K12 for each treatment. PEF and thermal pasteurization maintained acceptable microbial quality for 4 weeks, but UV samples fermented after 2 weeks. Twenty-eight volatiles were quantified using gas chromatography−mass spectrometry (GC-MS) and odor activity values (OAV) determined. OAVs of 69:hexyl acetate, 41:hexanal, 25:2-methylbutyl acetate, 23:2-methyl ethyl butyrate, and 14:2-(E)-hexenal were observed for the control cider. Significant differences (p < 0.05) in the levels of these odorants were observed between treated apple ciders only after 4 weeks of storage. Thermal samples lost 30% of the major ester and aldehyde volatiles during storage with significant decreases (p < 0.05) in butyl acetate, 2-methylbu...
