High Pressure Processing Beef: Comparison between Hydrodynamic and Hydrostatic Methods
Anand Lakshmikanth1, Kumar Mallikarjunan2, Morse Solomon3, Jitu Patel3 and George Flick4, (1)Biological Systems Engineering, Virginia Polytechnic Institute & State University, 200 Seitz Hall, Blacksburg, VA 24061, (2)Virginia Polytechnic Institute and State University, Biological Systems Engineering Department, 312 Seitz Hall, Blacksburg, VA 24061, U.S.A., (3)USDA ARS Food Technology and Safety Lab, Bldg 201, BARC-East, 10300 Baltimore Ave., Beltsville, MD 20705, (4)Food Science and Technology, Virginia Polytechnic Institute and State University, Biological Systems Engineering Department, 312 Seitz Hall, Blacksburg, VA 24061, U.S.A. |
Modeling Pressure and Thermal Sensitivity of Bacillus Amyloliquefaciens Spores in Mashed Egg Patties during Presure-Assisted Thermal Processing
S. Rajan, J Ahn, V. M Balasubramaniam and A Yousef, Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210 |
High Pressure Thermal Sterilization of Precooked Egg Patties: Factors Affecting Preheating Efficiency
Gustavo V. Barbosa-Canovas, Washington State University, BSE/WSU, Pullman, WA 99164-6120, Pablo Juliano, Washington State University, Pullman, WA 99164-6120, Tatiana Koutchma, National Center for Food Safety and Technology, Illinois Institute of Technology, 6502 S. Archer Road,, Summit-Argo,, IL 60501,, Bala Balasubramaniam, The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Road, Parker Food Science Building, Columbus, OH 43210-1007, J.W Mathews, Michael Foods Egg Products Company, Gaylord, MN 55334 and C. P Dunne, US Army Research, Development & Engineering Command, Natick, MA 01760 |
Quasi-Chemical Kinetics Model and Statistical Secondary Models for the Inactivation of Escherichia Coli Atcc 11229 and Listeria Monocytogenes Osy - 8578 in Surrogate Foods by High Pressure Processing
Christopher J. Doona1, Florence E. Feeherry2 and Edward W. Ross2, (1)Combat Feeding Innovative Science Cell, U.S. Army Natick Soldier Center, Kansas Street, Bldg. 36, Rm. E-108, Natick, MA 01760-5020, (2)U.S. Army Natick Soldier Center, Kansas Street, Bldg. 36, Rm. E-108, Natick, MA 01760-5020 |
High Pressure Destruction Kinetics of Psychrotrophic Microorganisms in Meat
Hosahalli S. Ramaswamy, McGill University, Macdonald Campus, 21111 Lakeshore Road, Ste Anne de Bellevue, PQ H9X 3V9, Canada and Gabriel Piette, Agriculture and Agri-Food Canada Research Center, 3600 Casavant Blvd West, St. Hyacinthe, QC J2S 8E3, Canada |
Microbial Retention and Membrane Fouling during Low Temperature Microfiltration of Skim Milk Using Ceramic Membranes
Julia de A. Fritsch1, Cosmin Beliciu1 and Carmen I. Moraru2, (1)Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, (2)Food Science, Cornell University, 119C Stocking Hall, Ithaca, NY 14853 |