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Full-Text Articles in Physical Sciences and Mathematics
A Soft Condensed Matter Approach Towards Mathematical Modelling Of Mass Transport And Swelling In Food Grains, Michael Chapwanya, N. Misra
A Soft Condensed Matter Approach Towards Mathematical Modelling Of Mass Transport And Swelling In Food Grains, Michael Chapwanya, N. Misra
Articles
Soft condensed matter (SCM) physics has recently gained importance for a large class of engineering materials. The treatment of food materials from a soft matter perspective, however, is only at the surface and is gaining importance for understanding the complex phenomena and structure of foods. In this work, we present a theoretical treatment of navy beans from a SCM perspective to describe the hydration kinetics. We solve the transport equations within a porous matrix and employ the Flory–Huggin’s equation for polymer–solvent mixture to balance the osmotic pressure. The swelling of the legume seed is modelled as a moving boundary with …
Time-Temperature And Relative Humidity Profiles Of Chilled And Frozen Foods In Retail Outlets Nationwide, And Evaluation Of Related Practices, Caroline Garvan
Time-Temperature And Relative Humidity Profiles Of Chilled And Frozen Foods In Retail Outlets Nationwide, And Evaluation Of Related Practices, Caroline Garvan
Masters
Temperature abuse combined with poor operational practices are the dominant factors in the mishandling of food products which can result in outbreaks of food borne disease. The objective of this work was to determine efficacy of temperature and relative humidity control using recorded data and to assess the food safety management systems in operation in retail outlets in the Republic of Ireland. This study also aims to examine food safety risk to consumers as a result of inadequate temperature control and poor food hygiene practices using microbial analysis and predictive modelling. External air temperature, core temperature and relative humidity of …
Efficacy Of Innovative Anti-Microbial Decontamination Of Minimally Processed Vegetables, Christina Busquets I Tortosa
Efficacy Of Innovative Anti-Microbial Decontamination Of Minimally Processed Vegetables, Christina Busquets I Tortosa
Masters
Chlorine has widespread use commercially as a disinfectant wash for raw vegetables. However, it is an extremely corrosive gas and it may have severe health and environmental implications. The aim of this thesis was to find safe, alternative decontamination treatments for ready-to-eat Iceberg lettuce. The efficacy of 1% acetic acid, 2% citric acid; calcium lactate concentrations of 0.5%, 1.5%, 2.5% and 3% at wash temperature of 4,25 and 50°C, ozone alone (1 mg 1-1) and in combination with calcium lactate (2.5%) were compared with chlorine as decontaminating treatments. Microbiological analyses were performed following decontamination treatments using the pour plate method …