Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- Aw (1)
- Come-up time (1)
- Conditioning (1)
- D-value (1)
- Dielectric heating (1)
-
- Egg (1)
- Equilibration (1)
- Equilibrium relative humidity (1)
- F value (1)
- Finite element (1)
- Fixed humidity point (1)
- Food (1)
- Food safety (1)
- Glovebox (1)
- Heat resistance (1)
- Heat transfer (1)
- Isothermal (1)
- Lipid oxidation (1)
- Low-moisture food (1)
- Model (1)
- Normality (1)
- Open source (1)
- Pouch (1)
- Radio frequency heating (1)
- Rf heating (1)
- Salmonella (1)
- Simulation (1)
- TDT Sandwich (1)
- TDT disk (1)
- Thermal death kinetics (1)
Articles 1 - 2 of 2
Full-Text Articles in Microbiology
Research Tools And Their Uses For Determining The Thermal Inactivation Kinetics Of Salmonella In Low-Moisture Foods, Soon Kiat Lau
Research Tools And Their Uses For Determining The Thermal Inactivation Kinetics Of Salmonella In Low-Moisture Foods, Soon Kiat Lau
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The reputation of low-moisture foods as safe foods has been crumbling over the past decade due to repeated involvement in foodborne illness outbreaks. Although various pasteurization technologies exist, a majority are thermal processes and have not been well-characterized for pasteurizing low-moisture foods. In addition, the nature of a low-moisture food matrix introduces various experimental complications that are not encountered in high-moisture foods. In this dissertation, the development, building instructions, and characterization of various open source tools for studying the inactivation kinetics of microorganisms in low-moisture foods are described. The first tool is the TDT Sandwich, a dry heating device for …
Simulation And Validation Of Radio Frequency Heating Of Shell Eggs, Soon Kiat Lau
Simulation And Validation Of Radio Frequency Heating Of Shell Eggs, Soon Kiat Lau
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Finite element models were developed with the purpose of finding an optimal radio frequency (RF) heating setup for pasteurizing shell eggs. Material properties of the yolk, albumen, and shell were measured and fitted into equations that were used as inputs for the model. When the egg was heated by itself, heating tend to be focused at the air cell to result in a “coagulation ring.” The focused heating near the air cell of the egg prevented satisfactory pasteurization of the egg, but deeper analysis of the simulation results offered a new perspective on how non-uniform RF heating could occur in …