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Full-Text Articles in Food Science
Kinetics Of Tomato Peroxidase Inactivation By Atmospheric Pressure Cold Plasma Based On Dielectric Barrier Discharge, Patrick Cullen, Shashi Pankaj, N. Misra
Kinetics Of Tomato Peroxidase Inactivation By Atmospheric Pressure Cold Plasma Based On Dielectric Barrier Discharge, Patrick Cullen, Shashi Pankaj, N. Misra
Articles
Atmospheric pressure cold plasma technology is an emerging nonthermal food technology for microbiological decontamination of food and bio-materials. This study demonstrates the applicability of in-package cold plasma technology as a novel means to inactivation of enzymes. The kinetics of inactivation of tomato peroxidase as a model enzyme was studied at 30, 40 and 50kV, for up to 5’ of atmospheric air dielectric barrier discharge plasma treatments. The enzyme activity was found to decrease with both treatment time and voltage, the former variable exhibiting a more pronounced effect. Kinetic models viz. first-order, Weibull and logistic models were fitted to the experimentally …
Ultrasound For Improved Crystallisation In Food Processing, N. Misra, Navneet Deora, Brijesh Tiwari, Patrick Cullen
Ultrasound For Improved Crystallisation In Food Processing, N. Misra, Navneet Deora, Brijesh Tiwari, Patrick Cullen
Articles
Within the food industry, controlling crystallisation is a key factor governing food structure, texture and consumer appeal, with some foods requiring the promotion of crystallisation in a controlled manner (e.g. chocolate) and others a check (e.g. in honey). Sonocrystallisation is the application of ultrasound energy to control the nucleation of a crystallisation process. The use of power ultrasound provides a non-invasive approach to producing crystals with desired properties. Sonocrystallisation facilitates process control, primarily by modulating crystal size distribution and morphology. This paper details the governing mechanisms of sonocrystallisation. Proven and potential applications of the process in foods, including chocolates, honey, …