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POLYMERIC-BASED MULTILAYER FOOD PACKAGING FILMS FOR PRESSURE-ASSISTED AND MICROWAVE-ASSISTED THERMAL STERILIZATION
Advanced food technologies such as Microwave-Assisted (MATS) and Pressure-Assisted Thermal Sterilization (PATS) of foods have the advantage of reducing processing times and the detrimental effects on food quality. However, ...
DISINFESTATION OF DRIED FRUITS USING RADIO FREQUENCY ENERGY
The goal of this research is to develop radio frequency (RF) treatments for pest control in dried fruits. The dielectric properties of five dried fruits were determined at RF and microwave (MW) frequencies and temperatures ...
DEVELOPMENT OF NON-CHEMICAL POSTHARVEST TREATMENTS FOR DISINFESTING AGRICULTURAL PRODUCTS
Chemical fumigation disinfestation treatments bring more and more concerns due to its hazard to environment and human health, it is necessary to develop alternative non-chemical disinfestation treatments for agricultural ...
Study of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in low-moisture foods and its use in the validation of radio frequency pasteurization
Salmonella outbreaks associated with low-moisture foods (LMFs) have become a food safety concern for the food industry, government and the public. A qualified Salmonella surrogate and procedures of applying it are needed ...
PROCESSING CARROT JUICE BY SELECTED NONTHERMAL TECHNOLOGIES AS HURDLES
Nonthermal food processing technologies such as High Pressure Processing (HPP), Pulsed Electric Fields (PEF), and Ultrasound (US) are novel juice pasteurization methods. The objective of this study was to use these ...