Academic literature on the topic 'Non-thermal pasteurization'
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Journal articles on the topic "Non-thermal pasteurization"
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Simarmata, Elsara Krysti, Ika Novia Anggraini, Novalio Daratha, Afriyastuti Herawati, and Yuli Rodiah. "RANCANG BANGUN ALAT PASTEURISASI NON THERMAL DENGAN PULSED ELECTRIC FIELD (PEF)." JURNAL AMPLIFIER : JURNAL ILMIAH BIDANG TEKNIK ELEKTRO DAN KOMPUTER 11, no. 2 (December 29, 2021): 8–12. http://dx.doi.org/10.33369/jamplifier.v11i2.16383.
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ABSTRACTPackaged beverages have become a product that is very much on the market both internationally and nationally. In the process of making packaged beverages, in order to last longer the microbes in the drink must first be inactivated in order for the drink to last longer, the microbial inactivation process in the drink is called pasteurization. Convernsional pasteurization is done by heating the drink to be in production. But the high temperature of the drink can change the taste, color, and even nutrition of the drink. This is underpinning the non-thermal pasteurization process by using high voltage impulses (Pulsed Electric Field,PEF). PEF is a technology that utilizes high voltage DC to produce a field between two electrodes. Pateurization occurs when between electrodes there is milk that is flowed with high voltage DC. High voltage generation is performed using flyback transformers with voltage output up to 30 kV. In the pasteurization process given 6 voltage variations namely 5, 10, 12,5, 15, 20, and 30 kV. Pasteurization results are then tested in fmipa microbiology laboratory to find out the success of the tools that have been made. In each voltage variation it is obtained that all treatments have reached pasteurized milk quality standards based on SNI where at 5kV voltage variation can inactivat microbes up to 83.33%, voltage variation of 10kV can inactivat microbes up to 94.5%, At a voltage variation of 12.5 kV can inactivae microbes up to 83.6%, 15kV voltage variation can inactivae microbes up to 88.8%, while voltage variation of 20 kV can inactivae microbes up to 84.2% and at voltage variation 30 kV can inactivae microbes up to 84.8%.Key Words: PEF, Flyback Transformer, ZVS Driver, Pasteurization.
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Tsiamita, Asimo, George Valiakos, Nikolaos Natsaridis, Stamatia Fotiadou, Athanasios Manouras, and Eleni Malissiova. "Preliminary Results on the Comparative Evaluation of Alkaline Phosphatase Commercial Tests Efficiency in Non-Cow Milk Pasteurization." BioTech 11, no. 3 (August 26, 2022): 39. http://dx.doi.org/10.3390/biotech11030039.
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The demand for non-cow milk and the products derived from it, is constantly increasing; thus, correct and effective pasteurization becomes necessary. Typical practices for evaluating milk pasteurization are mainly based on the thermal inactivation of an endogenous enzyme, alkaline phosphatase (ALP). The ALP tests, originally designed and applied to pasteurized cow milk, are often used to control pasteurization in non-cow milk, without sufficient data on their suitability; EFSA calls on the scientific world for collecting more information on the subject. In this study, the pertinent details of the ALP assay for non-cow milk products are summarized, and a comparison is performed regarding the evaluation of the adequacy of commercially available tests for the determination of ALP activity in non-cow milk. At the same time, raw and pasteurized non-cow milk was analyzed microbiologically using standard ISO methods and MALDI-TOF MS in order to confirm the thermal effect on common microorganisms. In these preliminary results, various ALP tests do not appear to be fully reliable as indicators for the pasteurization of some types of non-cow milk such as camel and donkey milk or even goat and sheep milk, using the EFSA proposed limits. ALP commercial kits may not be suitable as pasteurization indicators for various types on non-cow milk, and alternatives should be investigated.
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Cano-Lamadrid, Marina, and Francisco Artés-Hernández. "Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products." Foods 11, no. 21 (October 27, 2022): 3400. http://dx.doi.org/10.3390/foods11213400.
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Fruit- and vegetable-based products (F&Vs) have been conventionally processed using thermal techniques such as pasteurization, scalding, or/and drying, ensuring microbial safety and/or enzyme deactivation [...]
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Jambari, Hanifah, Naziha Ahmad Azli, Zaidah Rahmat, M. Afendi M. Piah, Yahya Buntat, and Nur Huda Ramlan. "Non Thermal Pasteurization for Orange Juice Using Pulsed Electric Field." Advanced Science Letters 23, no. 5 (May 1, 2017): 4082–85. http://dx.doi.org/10.1166/asl.2017.8272.
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Pitino, Michael A., Deborah L. O’Connor, Allison J. McGeer, and Sharon Unger. "The impact of thermal pasteurization on viral load and detectable live viruses in human milk and other matrices: a rapid review." Applied Physiology, Nutrition, and Metabolism 46, no. 1 (January 2021): 10–26. http://dx.doi.org/10.1139/apnm-2020-0388.
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Holder pasteurization (62.5 °C, 30 min) of human milk is thought to reduce the risk of transmitting viruses to an infant. Some viruses may be secreted into milk – others may be contaminants. The effect of thermal pasteurization on viruses in human milk has yet to be rigorously reviewed. The objective of this study is to characterize the effect of common pasteurization techniques on viruses in human milk and non-human milk matrices. Databases (MEDLINE, Embase, Web of Science) were searched from inception to April 20th, 2020, for primary research articles assessing the impact of pasteurization on viral load or detection of live virus. Reviews were excluded, as were studies lacking quantitative measurements or those assessing pasteurization as a component of a larger process. Overall, of 65 131 reports identified, 109 studies were included. Pasteurization of human milk at a minimum temperature of 56−60 °C is effective at reducing detectable live virus. In cell culture media or plasma, coronaviruses (e.g., SARS-CoV, SARS-CoV-2, MERS-CoV) are highly susceptible to heating at ≥56 °C. Although pasteurization parameters and matrices reported vary, all viruses studied, except parvoviruses, were susceptible to thermal killing. Future research important for the study of novel viruses should standardize pasteurization protocols and should test inactivation in human milk. Novelty In all matrices, including human milk, pasteurization at 62.5 °C was generally sufficient to reduce surviving viral load by several logs or to below the limit of detection. Holder pasteurization (62.5 °C, 30 min) of human milk should be sufficient to inactivate nonheat resistant viruses, including coronaviruses, if present.
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González-Sosa, Jarold, Albert Ruiz-Vargas, Guillem Arias, and Antoni Ivorra. "Fast flow-through non-thermal pasteurization using constant radiofrequency electric fields." Innovative Food Science & Emerging Technologies 22 (April 2014): 116–23. http://dx.doi.org/10.1016/j.ifset.2014.01.003.
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Lyu, Chenang, Xiaolu Qi, Sun Ying, and Jianping Wang. "Impact of Pulsed Electric Fields Combined with Thermosonication on the Physicochemical Properties of Chinese Rice Wine." Transactions of the ASABE 64, no. 5 (2021): 1625–33. http://dx.doi.org/10.13031/trans.14457.
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HighlightsThe TS-PEF diminished the color change compared to individual treatments.The concentration of Fe, Cr, and Ni increased after the treatments of PEF and TS-PEF.The volatile flavor compounds decreased after the treatment of TS and TS-PEF.Abstract. Chinese rice wine (CRW) is a traditional wine prevalent in East Asia. In current industrial production of bottled CRW, an additional thermal pasteurization is required at the bottling stage to extend the shelf life of the product, and this thermal treatment results in quality degradation and even carcinogen formation. In our previous studies, non-thermal technologies such as pulsed electric fields (PEF), thermosonication (TS), and their combination (TS-PEF) have been shown to significantly inactivate Saccharomyces cerevisiae in CRW as an alternative to thermal pasteurization of bottled wine. However, studies of their effects on the quality of CRW are very limited. In this study, we compared the physicochemical properties of CRW treated by pasteurization, PEF, TS, and TS-PEF. The results showed that the basic physicochemical indicators of CRW (total sugar, non-sugar solids, total acidity, amino acid nitrogen, and pH) did not change significantly after all these treatments. The TS-PEF treatment reduced the total color difference caused by the TS or PEF treatments. However, corrosion of the electrodes during PEF and TS-PEF treatment caused a significant increase in iron, chromium, and nickel concentrations. In addition, volatile flavor compounds, such as alcohols, esters, acids, and aldehydes, were reduced much more after TS and TS-PEF treatment than after pasteurization and PEF. Further research is needed on minimizing the negative impacts of these new technologies on the flavor of CRW in the context of effective sterilization. Keywords: Chinese rice wine, Metal ion, Physicochemical properties, Pulsed electric fields, Ultrasound, Volatile flavor compounds.
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Ferrentino, Giovanna, and Sara Spilimbergo. "Non-thermal pasteurization of apples in syrup with dense phase carbon dioxide." Journal of Food Engineering 207 (August 2017): 18–23. http://dx.doi.org/10.1016/j.jfoodeng.2017.03.014.
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Ceribeli, Caroline, Jeanette Otte, Markus Walkling-Ribeiro, Daniel Rodrigues Cardoso, and Lilia M. Ahrné. "Impact of non-thermal pasteurization technologies on vitamin B12 content in milk." Innovative Food Science & Emerging Technologies 84 (March 2023): 103303. http://dx.doi.org/10.1016/j.ifset.2023.103303.
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Silva, Filipa V. M., and Sanelle van Wyk. "Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine." Foods 10, no. 9 (September 14, 2021): 2175. http://dx.doi.org/10.3390/foods10092175.
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SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potential.
Dissertations / Theses on the topic "Non-thermal pasteurization"
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Detomi, De Albuquerque Clarissa. "Etude des effets thermiques et non-thermiques au cours d'un procede de pasteurisation d'une matrice alimentaire par micro-ondes : approches numerique et experimentale." Thesis, Nantes, Ecole nationale vétérinaire, 2019. http://www.theses.fr/2019ONIR128F.
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Au travers d'approches numériques et expérimentales, ce travail concerne le processus de pasteurisation par micro ondes dans une matrice alimentaire, pour en comprendre les mécanismes en vue d'une amélioration future. En cherchant à mettre en évidence l'existence d'effets non-thermiques, trois démarches ont été proposées : (i) comparaison chauffage conventionnel / micro-ondes en imposant des histoires thermiques similaires ; (ii) comparaison entre apport d'énergie microonde pulsée ou modulée en continu sur l'inactivation microbienne et (iii) mise en évidence de l'influence de l'amplitude du champ électrique durant un traitement à température sublétale. Deux modèles multiphysiques tridimensionnels, résolus par éléments finis, sont proposés pour simuler la pasteurisation au bain-marie et par micro-ondes. Les paramètres cinétiques d'inactivation sont estimés numériquement en conditions dynamiques de température. Ces modèles sont capables de prédire l'hétérogénéité de température et par conséquent de l'inactivation microbienne au sein d'un produit. L'accord entre simulations et expériences est satisfaisant. D'après les résultats, aucun effet non-thermique des micro-ondes sur l'inactivation d'E. coli n'a pu être détecté. En conclusion, cette étude démontre l'intérêt de la simulation numérique comme outil de compréhension du processus de pasteurisation par micro-ondes, et également pour en améliorer la conception et le contrôleThrough numerical and experimental approaches, this work concerns the process of microwave pasteurization in a food matrix, to understand its mechanisms for future improvement. In seeking to highlight the existence of non-thermal effects, three approaches have been proposed: (i) comparison of conventional heating / microwave by imposing similar thermal histories; (ii) comparison between pulsed or continuously modulated microwave energy input on microbial inactivation and (iii) demonstration of the influence of electric field amplitude during sublethal temperature treatment. Two three-dimensional multiphysics models, solved by finite elements, are proposed to simulate pasteurization in a water bath and by microwave. The inactivation kinetics parameters are estimated numerically under dynamic temperature conditions. These models are able to predict temperature heterogeneity and therefore microbial inactivation within a product. The agreement between simulations and experiments is satisfactory. Results indicated that no non-thermal effects of microwaves on the inactivation of E. coli could be detected. In conclusion, this study demonstrates the interest of numerical simulation as a tool for understanding the microwave pasteurization process, and also to improve its design and control
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Rodrigues, Junior Salatir. "Desenvolvimento, construção e validação de reator para determinação do efeito da tensão de cisalhamento na resistencia termica de microrganismos." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255413.
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Orientador: Pilar Rodriguez de MassaguerTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-12T12:11:20Z (GMT). No. of bitstreams: 1 RodriguesJunior_Salatir_D.pdf: 5567332 bytes, checksum: 70d0366fec71ac0d7df65013c7939248 (MD5) Previous issue date: 2008
Resumo: O presente trabalho teve por objetivo verificar o efeito da tensão de cisalhamento sobre os parâmetros cinéticos de inativação térmica (valores D e z) de Bacillus atrophaeus (antigo B. subtilis ATCC 9372), em suspensão aquosa pH 6,87. A fim de atingir esse objetivo, foi construído um reator de cisalhamento, capaz de aplicar tensões de cisalhamento de até 9,82Pa em temperaturas de pasteurização (90,5 a 96,2ºC ± 0,5ºC). Foi aplicado um Delineamento Composto Central Rotacional, com duas variáveis independentes ¿ Tensão de cisalhamento e Temperatura ¿ e valor D como variável resposta. Foram executados 12 experimentos, e o modelo obtido foi ¿Log (D) = 11,30 ¿ 1,104x10-1 T(ºC) ¿ 1,153x10-2 s(Pa)¿, com R² = 0,97, sendo os termos lineares das variáveis significativos a p < 0,1. Também foram determinados os valores D e z de B. atrophaeus na faixa de temperatura de pasteurização (92~97ºC), pelo método tradicional em tubos TDT (batelada), e usando dados cinéticos adquiridos de uma planta piloto HTST Microthermics (contínuo), em condições de tensão de cisalhamento similares àquelas aplicadas no reator. A fim de avaliar o processamento térmico contínuo aplicado na unidade HTST, foi usada a metodologia de determinação de processo equivalente conhecida como Paired Equivalent Isothermal Exposures ¿ PEIE (Welt et al., 1997). Os valores de z obtidos foram: 11,8ºC ± 1,56ºC pelo método TDT e 6,35ºC ± 0,35ºC no reator de cisalhamento e na primeira seção de retenção da unidade piloto HTST. Diversos autores reportaram mudanças nos parâmetros cinéticos de microrganismos, ao realizar a sua determinação por métodos em batelada (tubos TDT, ou capilar) e em processos contínuos. À semelhança desses autores, foi verificado que os valores D de B. subtilis foram significativamente (p<0.05) inferiores em todos os processos em que foi aplicado cisalhamento. A razão entre os valores D experimentais obtidos no reator de cisalhamento e os valores obtidos pelo modelo estimado pelo método TDT foi calculada, e variou entre 57% e 75%, indicando redução significativa na resistência térmica do microrganismo. Existe, portanto, potencial de aplicação industrial imediata deste tipo de sistema, a fim de causar a redução da resistência de esporos suspensos em líquidos sob processamento térmico, e levando a processos térmicos mais brandos
Abstract: This research aimed to determine the effect of temperature, and shear stress, on Bacillus atrophaeus (former B. subtilis ATCC 9372) spores suspended in sterile distilled water, pH 6.9. To achieve such objective, a Shear Reactor was developed to be capable of applying 9.82Pa shear stress, under pasteurization conditions (90,5 a 96,2ºC ± 0,5ºC). A Central Composite Design of experiments was used and it was composed by two independent variables ¿ Shear stress and Temperature ¿ and one response ¿ the D-value. Twelve experiments were performed, and the model obtained was ¿Log (D) = 11,30 ¿ 1,104x10-1 T(ºC) ¿ 1,153x10-2 s(Pa)¿, with R² = 0,97, and the linear terms statistically significant (p < 0,1). The D and z-values of B. atrophaeus were determined in the pasteurization range of temperature (92~97ºC), using the classical TDT tube method (batch method), and using kinetic data acquired in a Microthermics HTST pilot plant (continuous method), under shear stress conditions similar to shear reactor. The continuous thermal process was evaluated through the Paired Equivalent Isothermal Exposures ¿ PEIE ¿ method (Welt et al., 1997). The z-values obtained were: 11,8 ± 1,56ºC (TDT-method), and 6,35 ± 0,35ºC (Shear reactor and first retention section of the HTST pilot plant). Several authors reported changes in the kinetic parameters of microorganisms, when determining it through batch or continuous methods. Just like them, in this research it was verified that the D-values under shear stress process were statistically lower (p<0.05) than those in batch method (no shear). The ratio between experimental D values obtained in the shear reactor and those obtained from the TDT model was calculated and ranged between 57% and 75%, indicating a significant reduction of the microorganism¿s thermal resistance. Hence there is an immediate potential for industrial application of this kind of process since it causes the reduction of the resistance of spores in fluids under thermal process allowing for less aggressive thermal process
Doutorado
Doutor em Ciência de Alimentos
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PIZZICHEMI, MARCO. "Interaction of pulsed electric fields with cell membrane." Doctoral thesis, Università degli Studi di Milano-Bicocca, 2009. http://hdl.handle.net/10281/7790.
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Pulsed Electric Fields (PEF) allow non-thermal pasteurization and sterilization of liquids, involving the application of high intensity electric field pulses (20-80 kV/cm) of short duration (1-10 microseconds). The electric field interacts with microorganisms at the level of plasma membrane, through the mechanism of electroporation, but, although many theories have been proposed to describe this phenomenon, a satisfactory explanation has not been found yet. An extensive description of the state of the art of the knowledge on this field is given, along with the current research needs and the main obstacles to a wide diffusion of PEF applications.
The time course of cell transmembrane voltage is studied, developing an analytical expression for planar, spherical, cylindrical and prolate spheroidal membranes, with the aim to evaluate the charging time constants and the steady state intensity upon variation of treatment conditions. The results of this approach are used to investigate the impact of the electric field in rod-like bacteria. The electric field distribution in test chamber is studied by means of computer simulations for various electrode geometries, optimizing the shape for intensity and uniformity of electric field. The impact on PEF treatment of a normal distribution of cell dimensions in a microbial population and the rotational movement of bacteria inside treatment chambers are also investigated. Computer simulations are used to obtain a possible explanation to the deviations from first order inactivation kinetics, and to the intrinsic variability of microbial laboratory results.
PEF inactivation experiments of Escherichia Coli are carried out in a test system under different conditions of treatment duration and microbial concentration. Inactivation kinetics is compared to theories of electroporation and computer simulations previously carried out. Experimental evidence of a variation in the effectiveness of PEF as a function of bacterial concentration is discovered and a possible explanation proposed. The application of high permittivity ceramics materials to PEF is also studied, with the aim of increasing the volumes of treatment chambers, improving the duration of electrodes, and allowing the use of the most energy efficient square wave pulses to large volumes of liquid. These materials can also be used to test the possibility of a relation between energy deposited in treatment chambers and microbial inactivation, in order to acquire more insight on the interaction between Pulsed Electric Fields and cell membranes. A novel chamber is prepared with the use of a high permittivity non-toxic material (Sodium Potassium Niobate) and it is ready to be tested in PEF applications.
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Melebari, Mohammad Abdulhaleem. "Development of Ultraviolet Taylor-Couette Reactor To Apply Non-Thermal Pasteurization On Milk." Thesis, 2012. http://hdl.handle.net/10214/4055.
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The research developed a UV Taylor Couette reactor for disinfecting milk as a model opaque fluid. The principal of the reactor was to generate laminar vortices to support efficient mixing and homogenous UV photon distribution. The UV reactor parameters were optimized to generate laminar vortices that were stabilized by modification of the unit with baffles. A model was developed to predict the UV dose required to inactivate model microbes in milk. Through verification trials it was noted the predicted UV dose underestimated that required to support a 5 log cfu reduction of microbes. It was subsequently identified that the deviation from predicted values could be attributed to fat content that enhances the UV inactivation of microbes in milk with proteins providing protection to microbes. In conclusion, the UV Taylor Couette reactor has strong potential for disinfecting opaque fluids although matrix effects need to be considered when undertaking validation trials.
Book chapters on the topic "Non-thermal pasteurization"
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Deng, Shaobo, Paul Chen, Yun Li, Xiaochen Ma, Yanling Cheng, Xiangyang Lin, Lloyd Metzger, and Roger Ruan. "Non-Thermal Pasteurization of Milk Using CHIEF Technology." In Emerging Dairy Processing Technologies, 251–66. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118560471.ch9.
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Nissar, Nazia, Sadaf Rafiq, Rabia Latif, Yaseen M. Sofi, Taibah Bashir, and Sheikh Mansoor. "UV Pasteurization Technology Approaches for Market Milk Processing." In Non-Thermal Processing Technologies for the Dairy Industry, 67–80. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003138716-5.
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Baskaran, Kamalapreetha, and Mahendran Radhakrishnan. "Surface Pasteurization and Disinfection of Dairy Processing Equipment Using Cold Plasma Techniques." In Non-Thermal Processing Technologies for the Dairy Industry, 143–56. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003138716-11.
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Aghajanzadeh, Sara, and Aman Mohammad Ziaiifar. "Pasteurization of Juices with Non-Thermal Technologies." In Sustainable Food Processing and Engineering Challenges, 25–73. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-822714-5.00002-4.
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Chen, P., S. Deng, Y. Cheng, X. Lin, L. Metzger, and R. Ruan. "Non-thermal food pasteurization processes: an introduction." In Case Studies in Novel Food Processing Technologies, 1–18. Elsevier, 2010. http://dx.doi.org/10.1533/9780857090713.1.
Full textConference papers on the topic "Non-thermal pasteurization"
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.
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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.
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Balaban, Murat, Giovanna Ferrentino, Milena Ramirez, Maria L. Plaza, and Thelma Calix. "Review of Dense Phase Carbon Dioxide Application to Citrus Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5407.
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The United States is the second largest citrus producer in the world. Florida and California are the two major producing states. While oranges from California are mainly used for fresh fruit consumption, more than 90% of oranges produced in Florida are processed to juice (FAO 2008). Consumers demand high quality and convenient products with natural flavor and taste, and appreciate the “fresh” perception of minimally processed juices. They also look for safe, natural, and healthy products without additives and preservatives. New processing technologies promise to meet all these demands without compromising food safety. Commercial orange juice is thermally processed to inactivate pectinesterase (PE) and spoilage organisms. Active PE causes clarification of orange juice by cloud loss, which is considered a quality defect (Boff et al. 2003). Thermal processing can be detrimental to the organoleptic and nutritional qualities of the juice (Sloan 1995), so the development of non-thermal technologies (Barbosa-Canovas et al. 1998) is desirable in the citrus juice industry. Dense phase carbon dioxide (DPCD) is a non-thermal technology that can inactivate certain micro-organisms and enzymes at temperatures low enough to avoid the thermal effects of traditional pasteurization. This technology relies on the chemical effect of CO2 on micro-organisms and enzymes. DPCD pasteurization technology is commercially available. Most of the commercialization efforts so far have been from Praxair Inc. (Burr Ridge, IL). Based on technology licensed from the University of Florida (Balaban et al. 1988, 1998), Praxair developed a continuous system which uses the DPCD process as a non-thermal alternative to thermal pasteurization (Connery et al. 2005). This system has been commercialized under the Trade Mark “Better Than Fresh (BTF).” To date, Praxair has constructed four mobile BTF units for processing about 1.5 liters per minute for demonstration purposes. In addition, a commercial scale unit of 150 liters per minute was also constructed (Connery et al. 2005) and tested at an orange juice processing plant in Florida. There are other commercialization efforts. The excellent taste of the juice processed with this new technology was demonstrated in three independent sensory panels that compared juice treated with this system to that of fresh squeezed juice. In all the tests, no difference could be detected. It is important that CO2 is completely saturated in the juice if DPCD is to be successful. Saturation (equilibrium solubility) depends on the pressure, temperature, and composition of the juice. Until recently, the exact amount of CO2 to be used in DPCD processing was unknown since solubility data was unavailable at different pressures, temperatures, and juice compositions, and an excess amount was used. To optimize the use of CO2 in this non-thermal process, new equipment has been developed to measure the solubility of CO2 in liquid systems and juices. The objective of this paper is to present a general review of the applications of DPCD to citrus juices and to introduce the use of new equipment developed at the University of Florida to determine the solubility of CO2 in citrus juices. Paper published with permission.
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Barreto, Andres Felipe Moreno, Giuseppe Vignali, and Luca Sandei. "Effect of High Pressure Processing on enzymatic activity for strawberries, sour cherries and red grapes." In the 7th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2021. http://dx.doi.org/10.46354/i3m.2021.foodops.004.
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Color degradation is an important factor that affect the quality and acceptability of fruit juices and purees; several enzymes, as well as the microbial endogenous population are not only responsible for this phenomenon but for changes in flavor and texture. Traditional stabilization methods have been used to preserve these kind of products; however, there is a negative impact on vitamins and bioactive compounds composition. High Pressure Processing (HPP) is a non-thermal alternative that has been applied for the extension of shelf life of fresh products, reducing the adverse effects of classical treatments. The aim of this review is to provide a scientific base on the effect of HPP technology in terms of enzymatic inactivation (peroxidase, polyphenol oxidase, ascorbate oxidase and β-glucosidase) in comparison with a conventional pasteurization process in strawberries, sour cherries and red grapes, and to propose an optimization strategy for the operational parameters to achieve the greatest inactivation
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Nguyen, Ba-Sy, and Paul C. P. Chao. "A Switch Module Stacked With 4/3 IGBTs With Balanced Voltage Sharing for PEF Applications." In ASME 2020 29th Conference on Information Storage and Processing Systems. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/isps2020-1917.
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Abstract Pulsed electric field (PEF) technology is a promising non-thermal pasteurization method that can be utilized to inactivate microorganisms in liquid food with high-voltage PEF. The power switch which is an important component of the PEF systems. This paper presents a design and implementation of an insulated gate bipolar transistor (IGBT) module which includes connections of three series and four parallel IGBTs and its special gate driver for small liquid food treatment systems at home. In this approach, two important issues must be considered. The first is to provide a safe operating condition for each single IGBTs in transient intervals. The second is to design gate drive systems with the capability of driving a large number of discrete devices simultaneously and ensure the current and voltage of single IGBTs in the module to be approximations. To evaluate the operation of the proposed structure, a module of three series and four parallel switches with the voltage capability of 1.8 kV and 60A is tested experimentally.
Reports on the topic "Non-thermal pasteurization"
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Branch, Darren. Finite Element Simulation of the Acoustic Pressure Inside a Beverage Container for Non-Thermal, Ultrasound-based Pasteurization. Office of Scientific and Technical Information (OSTI), September 2022. http://dx.doi.org/10.2172/1887000.
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Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, September 2002. http://dx.doi.org/10.32747/2002.7585191.bard.
Full textAbstract:
Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.