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Oondoo Baik - One of the best experts on this subject based on the ideXlab platform.
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apparent Thermal Death kinetics of adult red flour beetle tribolium castaneum in stored canola brassica napus l seeds using a pilot scale 50 ω radio frequency rf heating system
Lwt - Food Science and Technology, 2021Co-Authors: Tolen Tombung Moirangthem, Roland Jampit Macana, Oondoo BaikAbstract:Abstract Adult Tribolium castaneum infesting canola seeds at 9% moisture content were treated using a 50-Ω radio frequency heating system and the Thermal mortalities of the insects were determined. The infested seeds were treated at temperatures of 24–65 °C with radiofrequency (RF) heating power at 3 kW, 5 kW, and 7 kW. More than 80% of the insects were killed at 65 °C at all the three power levels. The survival rate of the adult T. castaneum decreased with temperature and RF power level. The effect of selective heating on mortality of insects increased at the higher RF powers. An inverse simulation was used to estimate the kinetic parameters of Thermal Death in adult T. castaneum. The Thermal kinetic models developed in this study were solved using the 4th order Runge-Kutta method on a MATLAB platform. The Thermal Death kinetics for adult T. castaneum followed the 1st order reaction with Ea of 97.50 kJ/mol and k0 of 6.5 × 1013. The lethal time (LTs) calculated using the Thermal Death kinetic model developed in the study agreed well with the LTs determined experimentally.
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Thermal Death kinetics of adult red flour beetle tribolium castaneum herbst in canola seeds during radio frequency heating
International Journal of Food Properties, 2017Co-Authors: Bijay Shrestha, Oondoo BaikAbstract:Thermal mortalities of adult red flour beetles Tribolium castaneum (Herbst) infesting canola seeds at various moisture contents and volumes were determined after radio frequency (RF) heating (i.e. ...
Vijay K. Juneja - One of the best experts on this subject based on the ideXlab platform.
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predictive Thermal inactivation model for effects and interactions of temperature nacl sodium pyrophosphate and sodium lactate on listeria monocytogenes in ground beef
Food and Bioprocess Technology, 2014Co-Authors: Vijay K. Juneja, Sudarsan Mukhopadhyay, Harry M Marks, Tim B Mohr, Alex Warning, Ashim K DattaAbstract:The effects and interactions of heating temperature (60 °C to 73.9 °C), salt (0.0 % to 4.5 % w/v), sodium pyrophosphate (0.0 % to 0.5 % w/v), and sodium lactate (0.0 % to 4.5 % w/v) on the heat resistance of a five-strain mixture of Listeria monocytogenes in 75 % lean ground beef were examined. Meat samples in sterile filtered stomacher bags were heated in a temperature controlled waterbath to determine Thermal Death times. The recovery medium was tryptic soy agar supplemented with 0.6 % yeast extract and 1 % sodium pyruvate. Weibull survival functions were employed to model the primary survival curves. Then, survival curve-specific estimated parameter values obtained from the Weibull model were used for determining a secondary model. The results indicate that temperature and salt have a large impact on the inactivation kinetics of L. monocytogenes, while sodium lactate (NaL) has an impact in the presence of salt. The model presented in this paper for predicting inactivation of L. monocytogenes can be used as an aid in designing lethality treatments meant to control the presence of this pathogen in ready-to-eat products.
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membrane damage and viability loss of e coli o157 h7 and salmonella spp in apple juice treated with high hydrostatic pressure and Thermal Death time disks
Journal of Food Processing and Technology, 2013Co-Authors: Dike O. Ukuku, Kazutaka Yamamoto, Latiful Bari, Sudarsan Mukhopadhaya, Vijay K. Juneja, S. KawamotoAbstract:Differences in membrane damage including leakage of intracellular UV-materials and loss of viability of Salmonella spp. and Escherichia coli O157:H7 bacteria in apple juice following Thermal-Death-time (TDT) disk and high hydrostatic pressure treatments were investigated. Salmonella spp. and E. coli O157H:H7 bacteria were inoculated in apple juice to a final 7.8 log10 CFU/ml and were Thermally treated with TDT disks at 25, 35, 45, 50, 55 and 60°C for 4 min or pressurized at 350, 400 and 450 MPa at 25, 35, 45, 50, 55 and 60°C for 20 min. Sublethal injury, leakage of UV- materials and viability loss as a function of membrane damage of these bacterial pathogens was investigated by plating 0.1 ml of treated and untreated samples on non selective Trypticase Soy Agar (TSA) and selective Xylose Lysine Sodium Tetradecylsufate (XLT4) for Salmonella and Cefixime Potassium Tellurite Sorbitol-MacConkey (CT-SMACK) agar plates for E. coli bacteria with incubation at 36°C for 48 h. Sub-lethal injury occurred in Salmonella spp. and E. coli populations Thermally treated with TDT disk at 55°C and above and at a pressure treatments of 25°C and above. Leakage of intracellular UV-materials and ATP of TDT disk injured cells was lower than the values determined from pressurized cells. Similarly, recovery of TDT injured cells occurred faster than pressurized cells during storage of treated samples at 22°C. The results of this study indicate that pressure treatment of 350 MPa at 35°C for 20 min and Thermal treatments of 55 and 60°C and immediate storage of treated samples at 5°C will inhibit recovery and complete inactivation of injured bacteria in apple juice and therefore, will enhance the microbial safety of the treated juice.
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Membrane Damage and Viability Loss of E. coli O157:H7 and Salmonella spp in Apple Juice Treated with High Hydrostatic Pressure and Thermal Death Time Disks
2013Co-Authors: Dike O. Ukuku, Kazutaka Yamamoto, Latiful Bari, Sudarsan Mukhopadhaya, Vijay K. Juneja, S. KawamotoAbstract:Differences in membrane damage including leakage of intracellular UV-materials and loss of viability of Salmonella spp. and Escherichia coli O157:H7 bacteria in apple juice following Thermal Death time disk (TDT) and high hydrostatic pressure treatments were investigated. Salmonella and E. coli O157H:H7 bacteria were inoculated in apple juice to a final 7.8 log CFU/ml and were Thermally treated with TDT disks at 25, 35, 45, 50, 55 and 60 deg C for 4 min or pressurized at 350, 400 and 450 MPa at 25, 35, 45, 50, 55 and 60 deg C for 20 min. Sublethal injury, leakage of UV- materials including adenosine triphosphate (ATP) and viability loss as a function of membrane damage of these bacterial pathogens were investigated. Also, scanning electron microscopy was used to characterize difference in membrane damage. Sub-lethal injury occurred in Salmonella and E. coli populations Thermally treated with TDT disk at 55 deg C and above and at pressure treatments of 350 MPa and above. Leakage of intracellular UV-materials and ATP of Thermal injured cells were lower than the values determined from pressurized cells. Similarly, recovery of Thermal injured cells occurred faster than pressurized cells during storage of treated samples at 22 deg C. The results of this study indicate that pressure treatment of 350 MPa at 35 deg C for 20 min and Thermal treatments of 55 and 60 deg C and immediate storage of treated samples at 5 deg C will inhibit recovery of injured bacteria in apple juice and therefore, will enhance the microbial safety of the treated juice.
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predictive model for the combined effect of temperature sodium lactate and sodium diacetate on the heat resistance of listeria monocytogenes in beef
Journal of Food Protection, 2003Co-Authors: Vijay K. JunejaAbstract:The effects of heating temperature (60 to 73.9°C), sodium lactate (NaL; 0.0 to 4.8% [wt/wt]), and/or sodium diacetate (SDA; 0.0 to 0.25% [wt/wt]) and of the interactions of these factors on the heat resistance of a five-strain mixture of Listeria monocytogenes in 75% lean ground beef were examined. Thermal Death times for L. monocytogenes in filtered stomacher bags in a circulating water bath were determined. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. Decimal reduction times (D-values) were calculated by fitting a survival model to the data with a curve-fitting program. The D-values were analyzed by second-order response surface regression for temperature, NaL level, and SDA level. The D-values observed for beef with no NaL or SDA at 60, 65, 71.1, and 73.9°C were 4.67, 0.72, 0.17, and 0.04 min, respectively. The addition of 4.8% NaL to beef increased heat resistance at all temperatures, with D-values ranging from 14.3 min at 60°C to 0.13 min at 73...
Dike O. Ukuku - One of the best experts on this subject based on the ideXlab platform.
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membrane damage and viability loss of e coli o157 h7 and salmonella spp in apple juice treated with high hydrostatic pressure and Thermal Death time disks
Journal of Food Processing and Technology, 2013Co-Authors: Dike O. Ukuku, Kazutaka Yamamoto, Latiful Bari, Sudarsan Mukhopadhaya, Vijay K. Juneja, S. KawamotoAbstract:Differences in membrane damage including leakage of intracellular UV-materials and loss of viability of Salmonella spp. and Escherichia coli O157:H7 bacteria in apple juice following Thermal-Death-time (TDT) disk and high hydrostatic pressure treatments were investigated. Salmonella spp. and E. coli O157H:H7 bacteria were inoculated in apple juice to a final 7.8 log10 CFU/ml and were Thermally treated with TDT disks at 25, 35, 45, 50, 55 and 60°C for 4 min or pressurized at 350, 400 and 450 MPa at 25, 35, 45, 50, 55 and 60°C for 20 min. Sublethal injury, leakage of UV- materials and viability loss as a function of membrane damage of these bacterial pathogens was investigated by plating 0.1 ml of treated and untreated samples on non selective Trypticase Soy Agar (TSA) and selective Xylose Lysine Sodium Tetradecylsufate (XLT4) for Salmonella and Cefixime Potassium Tellurite Sorbitol-MacConkey (CT-SMACK) agar plates for E. coli bacteria with incubation at 36°C for 48 h. Sub-lethal injury occurred in Salmonella spp. and E. coli populations Thermally treated with TDT disk at 55°C and above and at a pressure treatments of 25°C and above. Leakage of intracellular UV-materials and ATP of TDT disk injured cells was lower than the values determined from pressurized cells. Similarly, recovery of TDT injured cells occurred faster than pressurized cells during storage of treated samples at 22°C. The results of this study indicate that pressure treatment of 350 MPa at 35°C for 20 min and Thermal treatments of 55 and 60°C and immediate storage of treated samples at 5°C will inhibit recovery and complete inactivation of injured bacteria in apple juice and therefore, will enhance the microbial safety of the treated juice.
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Membrane Damage and Viability Loss of E. coli O157:H7 and Salmonella spp in Apple Juice Treated with High Hydrostatic Pressure and Thermal Death Time Disks
2013Co-Authors: Dike O. Ukuku, Kazutaka Yamamoto, Latiful Bari, Sudarsan Mukhopadhaya, Vijay K. Juneja, S. KawamotoAbstract:Differences in membrane damage including leakage of intracellular UV-materials and loss of viability of Salmonella spp. and Escherichia coli O157:H7 bacteria in apple juice following Thermal Death time disk (TDT) and high hydrostatic pressure treatments were investigated. Salmonella and E. coli O157H:H7 bacteria were inoculated in apple juice to a final 7.8 log CFU/ml and were Thermally treated with TDT disks at 25, 35, 45, 50, 55 and 60 deg C for 4 min or pressurized at 350, 400 and 450 MPa at 25, 35, 45, 50, 55 and 60 deg C for 20 min. Sublethal injury, leakage of UV- materials including adenosine triphosphate (ATP) and viability loss as a function of membrane damage of these bacterial pathogens were investigated. Also, scanning electron microscopy was used to characterize difference in membrane damage. Sub-lethal injury occurred in Salmonella and E. coli populations Thermally treated with TDT disk at 55 deg C and above and at pressure treatments of 350 MPa and above. Leakage of intracellular UV-materials and ATP of Thermal injured cells were lower than the values determined from pressurized cells. Similarly, recovery of Thermal injured cells occurred faster than pressurized cells during storage of treated samples at 22 deg C. The results of this study indicate that pressure treatment of 350 MPa at 35 deg C for 20 min and Thermal treatments of 55 and 60 deg C and immediate storage of treated samples at 5 deg C will inhibit recovery of injured bacteria in apple juice and therefore, will enhance the microbial safety of the treated juice.
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Membrane damage and viability loss of Escherichia coli K-12 and Salmonella enteritidis in liquid egg by Thermal Death time disk treatment.
Journal of food protection, 2008Co-Authors: Dike O. Ukuku, Tony Z. Jin, Howard Q. ZhangAbstract:Bacterial injury, including leakage of intracellular substance and viability loss, of Escherichia coli K-12 (ATCC 23716) and Salmonella Enteritidis (ATCC 13076) inoculated in liquid egg white and liquid whole egg was determined by Thermal Death time disk. E. coli K-12 and Salmonella Enteritidis were inoculated in liquid egg white and liquid whole egg to a final count of 7.8 log CFU/ml and were Thermally treated with Thermal Death time disks at room temperature (23°C), 54, 56, 58, and 60°C from 0 to 240 s. Sublethal injury, leakage of intracellular substances, and viability loss of E. coli K-12 and Salmonella Enteritidis was investigated by plating 0.1 ml on selective trypticase soy agar containing 3% NaCl, 5% NaCl, sorbitol MacConky agar, and xylose lysine sodium tetradecylsulfate and nonselective trypticase soy agar. No significant (P >0.05) differences on percent injury or viability loss for E. coli K-12 and Salmonella populations were determined in all samples treated at 23°C. Sublethal injury occurred...
Howard Q. Zhang - One of the best experts on this subject based on the ideXlab platform.
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comparison of aluminum Thermal Death time disks with a pilot scale pasteurizer on the Thermal inactivation of escherichia coli k12 in apple cider
Food Control, 2009Co-Authors: Hyungyun Yuk, David J. Geveke, Howard Q. Zhang, Tony Z. JinAbstract:Abstract This study was conducted to compare Thermal inactivation kinetics obtained using a pilot-scale pasteurizer and a bench-scale processing system. Pilot-scale pasteurizers are useful for product development, but comparisons on Thermal inactivation kinetics with smaller scale systems are lacking. Using an Armfield pilot-scale pasteurizer and aluminum Thermal-Death-time (TDT) disks, the D-values and z-values of Escherichia coli K12 in apple cider were determined in the temperature range of 54–62 °C. Come-up times to 58 °C were also measured and were 35 and 61 s for the TDT disks and pasteurizer, respectively. The D-values from the TDT disks were 9.66, 4.01, 1.44 and 0.44 min at temperatures of 54, 56, 58, and 60 °C, respectively. The D-values from the pasteurizer were 3.48, 1.22, 0.10 and 0.05 min at temperatures of 56, 58, 60, and 62 °C, respectively. The z-values from the TDT disks and the pasteurizer were 4.68 and 3.60 °C, respectively. There was no significant (P > 0.05) difference in the D-values of the TDT disks and pasteurizer at 56 and 58 °C, while there was a significant (P
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Membrane damage and viability loss of Escherichia coli K-12 and Salmonella enteritidis in liquid egg by Thermal Death time disk treatment.
Journal of food protection, 2008Co-Authors: Dike O. Ukuku, Tony Z. Jin, Howard Q. ZhangAbstract:Bacterial injury, including leakage of intracellular substance and viability loss, of Escherichia coli K-12 (ATCC 23716) and Salmonella Enteritidis (ATCC 13076) inoculated in liquid egg white and liquid whole egg was determined by Thermal Death time disk. E. coli K-12 and Salmonella Enteritidis were inoculated in liquid egg white and liquid whole egg to a final count of 7.8 log CFU/ml and were Thermally treated with Thermal Death time disks at room temperature (23°C), 54, 56, 58, and 60°C from 0 to 240 s. Sublethal injury, leakage of intracellular substances, and viability loss of E. coli K-12 and Salmonella Enteritidis was investigated by plating 0.1 ml on selective trypticase soy agar containing 3% NaCl, 5% NaCl, sorbitol MacConky agar, and xylose lysine sodium tetradecylsulfate and nonselective trypticase soy agar. No significant (P >0.05) differences on percent injury or viability loss for E. coli K-12 and Salmonella populations were determined in all samples treated at 23°C. Sublethal injury occurred...
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Thermal resistance of salmonella enteritidis and escherichia coli k12 in liquid egg determined by Thermal Death time disks
Journal of Food Engineering, 2008Co-Authors: Howard Q. Zhang, Glenn BoydAbstract:Abstract A Thermal-Death-time (TDT) disk was designed to evaluate microbiological inactivation kinetics by heat. A first order inactivation kinetic model is described by the D value and the z value. These kinetic data are critical in the design, operation and regulation of Thermal pasteurization. D and z values of Salmonella enteritidis strain 13076 and Escherichia coli K12 in liquid whole egg and liquid egg white were determined over the temperature range from 52 to 60 °C. In liquid whole egg, D 54 , D 56 , D 58 and D 60 values of S. enteritidis strain 13076 were 5.70, 0.82, 0.27 and 0.17 min, respectively, and D 54 , D 56 , D 58 and D 60 values of E. coli K12 were 9.10, 1.41, 0.67 and 0.22 min, respectively. In liquid egg white, D 52 , D 54 , D 56 and D 58 values of S. enteritidis strain 13076 were 6.12, 1.51, 0.42 and 0.19 min, respectively, and D 52 , D 54 , D 56 and D 58 values of E. coli K12 were 10.18, 1.82, 0.78 and 0.28 min, respectively. The z values for S. enteritidis strain 13076 and E. coli K12 ranged from 3.95 to 4.03 °C. The results showed that D values of S. enteritidis strain 13076 and E. coli K12 in liquid whole egg were higher than those in liquid egg white. E. coli K12 exhibited similar kinetic behavior, but higher Thermal resistance than S. enteritidis strain 13076 in both liquid egg white and liquid whole egg. This study demonstrated that non-pathogenic E. coli K12 may serve as a surrogate for pathogenic S. enteritidis in liquid egg in the validation of a Thermal pasteurization.
S. Kawamoto - One of the best experts on this subject based on the ideXlab platform.
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membrane damage and viability loss of e coli o157 h7 and salmonella spp in apple juice treated with high hydrostatic pressure and Thermal Death time disks
Journal of Food Processing and Technology, 2013Co-Authors: Dike O. Ukuku, Kazutaka Yamamoto, Latiful Bari, Sudarsan Mukhopadhaya, Vijay K. Juneja, S. KawamotoAbstract:Differences in membrane damage including leakage of intracellular UV-materials and loss of viability of Salmonella spp. and Escherichia coli O157:H7 bacteria in apple juice following Thermal-Death-time (TDT) disk and high hydrostatic pressure treatments were investigated. Salmonella spp. and E. coli O157H:H7 bacteria were inoculated in apple juice to a final 7.8 log10 CFU/ml and were Thermally treated with TDT disks at 25, 35, 45, 50, 55 and 60°C for 4 min or pressurized at 350, 400 and 450 MPa at 25, 35, 45, 50, 55 and 60°C for 20 min. Sublethal injury, leakage of UV- materials and viability loss as a function of membrane damage of these bacterial pathogens was investigated by plating 0.1 ml of treated and untreated samples on non selective Trypticase Soy Agar (TSA) and selective Xylose Lysine Sodium Tetradecylsufate (XLT4) for Salmonella and Cefixime Potassium Tellurite Sorbitol-MacConkey (CT-SMACK) agar plates for E. coli bacteria with incubation at 36°C for 48 h. Sub-lethal injury occurred in Salmonella spp. and E. coli populations Thermally treated with TDT disk at 55°C and above and at a pressure treatments of 25°C and above. Leakage of intracellular UV-materials and ATP of TDT disk injured cells was lower than the values determined from pressurized cells. Similarly, recovery of TDT injured cells occurred faster than pressurized cells during storage of treated samples at 22°C. The results of this study indicate that pressure treatment of 350 MPa at 35°C for 20 min and Thermal treatments of 55 and 60°C and immediate storage of treated samples at 5°C will inhibit recovery and complete inactivation of injured bacteria in apple juice and therefore, will enhance the microbial safety of the treated juice.
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Membrane Damage and Viability Loss of E. coli O157:H7 and Salmonella spp in Apple Juice Treated with High Hydrostatic Pressure and Thermal Death Time Disks
2013Co-Authors: Dike O. Ukuku, Kazutaka Yamamoto, Latiful Bari, Sudarsan Mukhopadhaya, Vijay K. Juneja, S. KawamotoAbstract:Differences in membrane damage including leakage of intracellular UV-materials and loss of viability of Salmonella spp. and Escherichia coli O157:H7 bacteria in apple juice following Thermal Death time disk (TDT) and high hydrostatic pressure treatments were investigated. Salmonella and E. coli O157H:H7 bacteria were inoculated in apple juice to a final 7.8 log CFU/ml and were Thermally treated with TDT disks at 25, 35, 45, 50, 55 and 60 deg C for 4 min or pressurized at 350, 400 and 450 MPa at 25, 35, 45, 50, 55 and 60 deg C for 20 min. Sublethal injury, leakage of UV- materials including adenosine triphosphate (ATP) and viability loss as a function of membrane damage of these bacterial pathogens were investigated. Also, scanning electron microscopy was used to characterize difference in membrane damage. Sub-lethal injury occurred in Salmonella and E. coli populations Thermally treated with TDT disk at 55 deg C and above and at pressure treatments of 350 MPa and above. Leakage of intracellular UV-materials and ATP of Thermal injured cells were lower than the values determined from pressurized cells. Similarly, recovery of Thermal injured cells occurred faster than pressurized cells during storage of treated samples at 22 deg C. The results of this study indicate that pressure treatment of 350 MPa at 35 deg C for 20 min and Thermal treatments of 55 and 60 deg C and immediate storage of treated samples at 5 deg C will inhibit recovery of injured bacteria in apple juice and therefore, will enhance the microbial safety of the treated juice.
