Food Science Commons^™

Atmospheric Cold Plasma As A Tool For Microbiological Control, Dana Ziuzina

Doctoral

Outbreaks of foodborne human illnesses resulting from contaminated raw or minimally processed fruits and vegetables have been widely reported globally. The microbiological challenges associated with fresh produce are diverse and respond differently to minimal processing technologies. Atmospheric cold plasma is a relatively new technology and represents a potential alternative to traditional methods for decontamination of foods. The objective of this work was to determine the influence of extrinsic atmospheric cold plasma (ACP) treatment control parameters and to optimize treatment parameters for decontamination with respect to different forms of key safety challenges pertinent to fresh produce.

The optimisation studies demonstrated that …

The Contribution Of Non-Thermal And Advanced Oxidation Technologies Towards Dissipation Of Pesticide Residues, N. Misra

Articles

Background

The use of pesticides has stabilised the food production to a great extent and their usage cannot be avoided anymore. Nevertheless, common food processing operations always allowed dissipating pesticide residues in foods to some extent. Within the food science community and the food processing sector, non-thermal food technologies are being researched and commercialised at a great pace over the past three decades.

Scope and Approach

In this review we provide a critical analysis of the literature pertinent to the fate of pesticide residues during non-thermal processing of solid and liquid foods. We also identify the opportunities for further development …

A Mathematical Model Of Meat Cooking Based On Polymer-Solvent Analogy, M. Chapwanya, Nissreen Misra

Articles

Mathematical modelling of transport phenomena in food processes is vital to understand the process dynamics. In this work, we study the process of double sided cooking of meat by developing a mathematical model for the simultaneous heat and mass transfer. The constitutive equations for the heat and mass transport are based on Fourier conduction, and the Flory–Huggins theory respectively, formulated for a two-phase transport inside a porous medium. We investigate a reduced one-dimensional case to verify the model, by applying appropriate boundary conditions. The results of the simulation agree well with experimental findings reported in literature. Finally, we comment upon …

Peer Teaching In The Food Chemistry Laboratory: Student-Produced Experiments, Peer And Audio Feedback And Integration Of Employability, Julie Dunne

Articles

This paper describes the author’s experience over the last several years of implementing an alternative Food Chemistry laboratory practical for a group of third-year BSc Nutraceuticals students. The initial main objectives were to prepare students for the more independent final-year research project; to incorporate innovative approaches to feedback; and to integrate key employability skills into the curriculum. These were achieved through building the skills required to ultimately allow students working in groups to research, design and run a laboratory for their class. The first year of the project involved innovative approaches to feedback, including weekly feedback sessions, report checklists and …

The Antimicrobial Activity Of Whey Permeate (Against Escherichia Coli Atcc 25922), Sahand Mohsen Pour [Thesis]

Other resources

This project evaluated the antimicrobial activity of whey samples and its potential as a new sanitising agent. Whey samples produced during the manufacture of various cheese types were tested. Different thermal treatments (65°C for 10, 20 and 30 minutes, 72°C for 15 sec and 121°C for 15 minutes) were applied to the whey samples. The impact of the heat treatment on mesophilic, psychrotrophic and lactic acid bacteria, yeast and moulds were monitored. The physio-chemical properties (pH, water activity, moisture content, ash content, soluble solids and turbidity), proximate analysis (protein content using the Bradford assay and peptide pattern using SDS-PAGE) of …

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 …

Regulation And Excess : Women And Tea-Drinking In Nineteenth-Century Britain., Tricia Cusack

Dublin Gastronomy Symposium

No abstract provided.

Desire And Fear: Food As Art In 'Babette's Feast.', Carolyn Levy

Dublin Gastronomy Symposium

No abstract provided.

Lust For Leaves., Janet Bezier

Dublin Gastronomy Symposium

No abstract provided.

Craving National Identity: Irish Diplomatic Dining Since 1922, Elaine Mahon

Dublin Gastronomy Symposium

No abstract provided.

''The Aroma Produced This Time Is Inviting'' : Variations In Gustatory Enthusiasm In The African Cookery Book., Igor Cusack

Dublin Gastronomy Symposium

No abstract provided.

Mission - To Incite Hunger: The Contemporary Singaporean Food Memoir, Donna Lee Brien

Dublin Gastronomy Symposium

No abstract provided.

Recalibrating Cravings And Desires Towards A Whole-Food Plant-Based Diet., Frank Armstrong

Dublin Gastronomy Symposium

No abstract provided.

Suppressing Desire As Culinary Discipline: Can Culinary Education Be Hedonistic? Should It Be?, Jonathan Deutsch

Dublin Gastronomy Symposium

No abstract provided.

Acorn : Staple Food From The Past Or Novel Food For The Future? An Investigation Into The Desirability And Acceptability Of Flour Products., Francesco Noci

Dublin Gastronomy Symposium

No abstract provided.

Craving Success : Introduction To Critical Success Factors In The Restaurant Industry And An Overview Of Two Successful Restaurateurs., J. J. Healy

Dublin Gastronomy Symposium

No abstract provided.

Music Preferences In Casual Restaurants : The Relationship Between Experience Quality With Music Characteristics, Type And Liking., Robert Harrington

Dublin Gastronomy Symposium

No abstract provided.

Craving Alcohol., James Peter Murphy

Dublin Gastronomy Symposium

No abstract provided.

The Rise Of Supper Clubs., Sandra Hamilton

Dublin Gastronomy Symposium

No abstract provided.

An Exploration Into The Desire For Creative And Innovative Methods Of Investigative Educative Research Through The Medium Of The 'Curated Meal'., Emma Clarke

Dublin Gastronomy Symposium

No abstract provided.

The Desire For Magnificence : The Aquisition And Use Of Silver For Dining In Seventeenth Century Ireland., Jessicia Cunningham

Dublin Gastronomy Symposium

No abstract provided.

Craving Difference In Late 14th Century England., Adrian Bregazzi

Dublin Gastronomy Symposium

No abstract provided.

Craving Food : A Multi-Perspective Approach., Róisín Curtin

Dublin Gastronomy Symposium

No abstract provided.

Do Monks And Nuns Crave Pizza? The Korean Monastic Lifestyle And Food Preferences, Jin Kyung Kim

Dublin Gastronomy Symposium

No abstract provided.

Exploring The 'Food Motif' In Songs From The Irish Tradition., Máirtín Mac Con Iomaire

Dublin Gastronomy Symposium

No abstract provided.

In-Package Atmospheric Pressure Cold Plasma Treatment Of Cherry Tomatoes, N. Misra, Kevin Keener, Paula Bourke, J Mosnier, Patrick J. Cullen

Articles

Cold plasma is increasingly under research for decontamination of foods, especially fresh fruits and vegetables. The effect of cold plasma on food quality, however, remains under researched. This study investigates the effects of cold plasma generated within a sealed package from a dielectric barrier discharge on the physical quality parameters and respiration rates of cherry tomatoes. Respiration rates and weight loss were monitored continuously, while other parameters are reported at the end of storage period. Differences among weight loss, pH and firmness for control and treated cherry tomatoes were insignificant towards the end of storage life. Changes in respiration rates …

In-Package Atmospheric Pressure Cold Plasma Treatment Of Strawberries, N. Misra, Paula Bourke, Patrick J. Cullen, Sonal Patil

Articles

The ability to generate low temperature plasma at atmospheric pressure offers new opportunities to decontaminate biological materials, including fresh foods. In this study, strawberries were treated with atmospheric cold plasma (ACP), generated with a 60 kV dielectric barrier discharge (DBD) pulsed at 50 Hz, across a 40 mm electrode gap, generated inside a sealed package containing ambient air (42% relative humidity). The current-voltage characteristics revealed that the plasma operated in the filamentary regime. The background microflora (aerobic mesophillic bacteria, yeast and mould) of strawberries treated for 5 min was reduced by 2 log 10 within 24 h of post-ACP treatment. …

In-Package Nonthermal Plasma Degradation Of Pesticides On Fresh Produce, N. Misra, Shashi Pankaj, Tony Walsh, Finbarr O'Regan, Paula Bourke, Patrick J. Cullen

Articles

In-package nonthermal plasma (NTP) technology is a novel technology for the decontamination of foods and biological materials. This study presents the first report on the potential of the technology for the degradation of pesticide residues. A cocktail of pesticides, namely Azoxystrobin, Cyprodinil, Fludioxonil and Pyriproxyfen was tested on strawberries. The concentrations of these pesticides were monitored in priori and post- plasma treatment using GC-MS/MS. An applied voltage and time dependent degradation of the pesticides was observed for treatment voltages of 60, 70 and 80 kV and treatment durations ranging from 1 to 5 min, followed by 24 h in-pack storage. …

Enzymatic Extraction Of High-Value Ingredients From Food Waste, Amit Jaiswal, Nissreen Abu-Ghannam

Conference papers

Food waste presents significant concerns with respect to economical, environmental and food security issues. Roughly, one-third of global food production equivalent to 1.3 billion tonnes per annum is wasted. EPA estimates that over 1 million tonnes of food waste is produced annually in Ireland. Common applications of food waste has been either direct disposal in landfill or as an animal feeds. In addition to the regulatory pressure of disposing food waste, there are significant opportunities for recovering a range of valuable compounds from food waste that could find valuable applications in the functional food and pharmaceutical sectors.

Numerous methods have …

Knockanore Irish Farmhouse Cheese, Eamonn Lonergan

Pamphlets

No abstract provided.