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Full-Text Articles in Food Processing
Development Of A Portable Low-Moisture Food Pasteurization Device Using Rf Heating, Eric Jason Ohata
Development Of A Portable Low-Moisture Food Pasteurization Device Using Rf Heating, Eric Jason Ohata
Master's Theses
Bacterial presence in low-moisture foods such as flour, cereals, baby formula, and spices, have become a concern due to sanitizing challenges. The food industry currently focuses on wet food sanitation as opposed to low-moisture foods because of bacteria’s inability to reproduce in low water activity media. Traditionally, food processing RF heating pasteurizes in mass quantities while an equivalent consumer device does not exist the market today. A consumer product would help eliminate food waste by providing an easy way to sanitize food and extend shelf life. The Portable Food Pasteurization (PFP) project is an interdisciplinary project involving the Electrical Engineering, …
The Effect Of Chlorine And Ozone In Controlling Microbes On Organically Grown Cilantro And Carrots, Adam Holtz
The Effect Of Chlorine And Ozone In Controlling Microbes On Organically Grown Cilantro And Carrots, Adam Holtz
BioResource and Agricultural Engineering
This senior project investigates the relative efficacy of ozonated water and chlorinated water for the purpose of sanitizing freshly-harvested organic produce. The aim of this study was to assist the Cal Poly Organic Farm in deciding whether or not to invest in an ozone generator. The crops used for testing were grown organically in the same field. Carrots and cilantro were harvested and promptly treated with 5 ppm ozone solution or 25 ppm sodium hypochlorite solution. Carrots were sampled at 0, 7, and 14 days storage to determine microbial populations. Cilantro was similarly tested at 0, 6, and 12 days …