@article{trosan_walther_mclaughlin_salvi_mazzeo_stapelmann_2023, title={Analysis of the effects of complex electrode geometries on the energy deposition and temporally and spatially & nbsp;averaged electric field measurements of surface dielectric barrier discharges}, volume={9}, ISSN={["1612-8869"]}, url={https://doi.org/10.1002/ppap.202300133}, DOI={10.1002/ppap.202300133}, abstractNote={Abstract}, journal={PLASMA PROCESSES AND POLYMERS}, author={Trosan, Duncan and Walther, Patrick and Mclaughlin, Stephen and Salvi, Deepti and Mazzeo, Aaron and Stapelmann, Katharina}, year={2023}, month={Sep} }
 @article{campbell_hall_salvi_2023, title={Antimicrobial Effects of Plasma-Activated Simulated Seawater (PASW) on Total Coliform and Escherichia coli in Live Oysters during Static Depuration}, volume={8}, ISSN={["2410-3888"]}, url={https://doi.org/10.3390/fishes8080396}, DOI={10.3390/fishes8080396}, abstractNote={Recently, our in vitro study on the effects of plasma-activated simulated seawater (PASW) demonstrated its potential as a novel, alternative disinfectant in oyster depuration. In this current study, PASW’s physicochemical and antimicrobial properties were identified and its effects on oyster quality were observed. Simulated seawater (SS) activated by plasma for 10 min (PASW10) increased in temperature, oxidation reduction potential, and electrical conductivity with a decrease in those parameters after 1:1 dilution with SS (PASW10 (1:1)). The pH decreased immediately after plasma activation and subsequently increased after dilution. Nitrate and nitrite concentrations were higher in PASW10 (1:1) compared to PASW10 (3:1). No free available chlorine was detected in undiluted PASW10. Processing using SS and PASW10 (1:1) depuration and refrigeration of E. coli-bioaccumulated oysters was observed. Significantly higher reductions in total coliform and E. coli were noted for PASW10 (1:1) treated oyster samples after 24 h compared to refrigerated samples. No significant differences in values for condition index or biting force of oyster meats were observed for the processed samples after 24 h. Overall, the novel and environment-friendly PASW could be used as an alternative antimicrobial disinfectant in oyster depuration systems because it does not negatively affect an oyster’s viability or quality.}, number={8}, journal={FISHES}, author={Campbell, Vashti M. and Hall, Steven and Salvi, Deepti}, year={2023}, month={Aug} }
 @article{wang_lavoine_salvi_2023, title={Cold atmospheric pressure plasma for the sanitation of conveyor belt materials: Decontamination efficacy against adherent bacteria and biofilms of Escherichia coli and effect on surface properties}, volume={84}, ISSN={["1878-5522"]}, DOI={10.1016/j.ifset.2022.103260}, abstractNote={The inactivation efficacy of a cold atmospheric pressure plasma jet against Escherichia coli DH5α adherent cells and biofilms on two conveyor belt materials was evaluated. A 120 s treatment time with a 3 cm treatment distance from the surface reduced both adherent cells (initial 5.6 ± 0.2 log CFU/coupon) and 24 h biofilms (initial 5.8 ± 0.4 log CFU/coupon) on stainless steel (SS) by >4.6 log CFU. While the same treatment reduced adherent cells (initial 5.7 ± 0.5 log CFU/coupon) and 24 h biofilms (initial 6.9 ± 0.5 log CFU/coupon) on polyvinyl chloride (PVC) by 3.8 ± 0.9 and 3.5 ± 0.5 log CFU, respectively. Mature biofilms (72 h grown) were more resistant than 24 h grown biofilms. Lower microbial reductions were observed on scratched surfaces compared to intact ones. No changes were observed in SS and PVC surfaces in terms of chemical properties and visual topography. CAPP is a promising waterless technique for the sanitation of metallic and polymeric conveyor belt surfaces. Cold atmospheric pressure plasma (CAPP) has the potential as waterless technology to inactivate bacteria and their biofilms on food contact surfaces without affecting the material properties and the visual topography. CAPP can be integrated for industrial operation by mounting a CAPP jet on a robotic arm or moving a conveyor belt under a stationary CAPP jet for surface sanitation. This environmental-friendly and residue-free nature technology can be useful in the food industry.}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, author={Wang, Qingyang and Lavoine, Nathalie and Salvi, Deepti}, year={2023}, month={Mar} }
 @article{cui_wang_rai_salvi_nitin_2023, title={DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing}, url={https://doi.org/10.1016/j.jfoodeng.2022.111267}, DOI={10.1016/j.jfoodeng.2022.111267}, abstractNote={Cold atmospheric pressure plasma (CAPP) and plasma-activated water (PAW) are emerging nonthermal technologies. Due to the complexity of plasma-generated species as a function of plasma generation conditions, there is a need to develop process validation. This study aims to evaluate plasma interactions with DNA-based surrogates using infrared spectroscopy and gradient boosting decision tree, a machine learning algorithm, for data analysis to validate the decontamination effectiveness of CAPP and PAW. Chitosan-DNA films were developed and treated with CAPP or PAW. Changes in the spectral properties of DNA were characterized with Fourier-transform infrared spectroscopy (FTIR) and correlated to the dosage levels of CAPP and PAW and decontamination efficacy. Using the LightGBM algorithm, both plasma dosage and the inactivation efficacy against bacteria and biofilms were predicted with high accuracy (>89%) based on the spectral features of DNA. In summary, this study illustrates a novel approach for validating the decontamination efficacy of plasma processing.}, journal={Journal of Food Engineering}, author={Cui, Hemiao and Wang, Qingyang and Rai, Rewa and Salvi, Deepti and Nitin, Nitin}, year={2023}, month={Feb} }
 @article{navare_karwe_salvi_2023, title={Effect of high pressure processing on selected physicochemical and functional properties of yellow lentil protein concentrate}, url={https://doi.org/10.1016/j.focha.2023.100546}, DOI={10.1016/j.focha.2023.100546}, abstractNote={High pressure processing has the potential to impart changes in the structure and functionalities of plant-based proteins. Improvement of plant protein functionality can enable the replacement of synthetic emulsifiers with natural, plant-based ones. In this study, yellow lentil protein concentrate (YLPC) dispersions (10%w/v) were subjected to HPP to understand the effect of pressure (MPa), time (min), and pH of protein dispersion (process pH) on the physicochemical (surface hydrophobicity and zeta potential) and functional properties (solubility, emulsification capacity, fat binding capacity, foaming capacity) in two pH systems. Increasing pressure increased the surface hydrophobicity of processed samples. Process pressure, time, and pH did not significantly affect surface zeta potential. Lower pressures and 10 min treatment times at neutral process pH were the most effective improvements in protein functionality. Protein solubility in the pH 7 system increased from 40%±3% for unprocessed control to 50%±5% for sample processed at 150 MPa. The emulsion droplet size and stability increased for samples processed at pH 7 when pressure was increased from 350 to 550 MPa in both pH systems. Foamability was not significantly affected by high pressure in both pH systems. Overall, HPP improved protein functionality by optimizing process parameters and considering the properties of the food system.}, journal={Food Chemistry Advances}, author={Navare, Sawali S. and Karwe, Mukund V. and Salvi, Deepti}, year={2023}, month={Dec} }
 @article{narasimhan_salvi_schaffner_v. karwe_tan_2023, title={Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing}, volume={102}, ISSN={["1525-3171"]}, url={https://doi.org/10.1016/j.psj.2023.102893}, DOI={10.1016/j.psj.2023.102893}, abstractNote={Eggs in the U.S. are typically washed with chemical sanitizers such as quaternary ammonia (QA) or chlorine. Such treatments generate wash water, which could be potentially hazardous to the environment. A novel, non-thermal sanitization technique for washing shell eggs using cold plasma-activated water (PAW) was investigated in this study. The inactivation efficacy of PAW on Klebsiella michiganensis, as well as the impact of PAW on the cuticle of the eggshell and shell strength, were tested in comparison to QA. Washing inoculated eggs with PAW and QA achieved a similar microbial reduction (> 5.28 log CFU/egg). Colorimetric analysis showed that ∆E-value for PAW-treated eggs was significantly lower than QA-treated eggs, suggesting higher cuticle coverage in eggs treated with PAW. The texture analysis to test for shell egg strength indicated that washing eggs with PAW did not affect the structural integrity of the eggshell when compared to eggs washed with QA. This study confirms that PAW shows promise for being used as an alternative to chlorine-based commercial sanitizers like QA in the egg-washing industry. PAW does not detrimentally impact shell strength or cuticle coverage and provides similar microbial reduction efficacy.}, number={10}, journal={POULTRY SCIENCE}, author={Narasimhan, Shruthi L. and Salvi, Deepti and Schaffner, Donald W. and V. Karwe, Mukund and Tan, Juzhong}, year={2023}, month={Oct} }
 @article{date_rivero_tan_specca_simon_salvi_karwe_2023, title={Growth of Hydroponic Sweet Basil (O. basilicum L.) Using Plasma-Activated Nutrient Solution (PANS)}, volume={13}, ISSN={["2077-0472"]}, url={https://doi.org/10.3390/agriculture13020443}, DOI={10.3390/agriculture13020443}, abstractNote={Hydroponic sweet basil (O. basilicum L.) farming uses a recirculating nutrient solution that may spread waterborne microbial contamination including algae. Plasma, the fourth state of matter, generates antimicrobial reactive oxygen and nitrogen species when exposed to water. The objective of this work was to study the effect of plasma-treated water-based nutrient solution on plant growth and in reduction of algae. Basil plants were grown in isolated ebb and flow hydroponic systems (under monitored environmental conditions) using nutrient solution (NS) and plasma-activated nutrient solution (PANS) with two separate treatments: the same irrigation solutions were used in the growth cycle (Treatment 1: NST1 and PANST1 once at the beginning growth cycle) and new irrigation solutions at every week of the growth cycle (Treatment 2: NST2 and PANST2). The plant growth parameters (height, fresh and dry weight, number of branches and nodes, root length, leaf index), quality parameters (color, texture, aroma, and tissue nutrients concentration), and algae concentrations were measured. Compared to NST1, plants grown on PANST1 were significantly taller (up to 12%), had a higher fresh mass (up to 29%) and dry mass (up to 45%), and had a higher greenness value (up to 28%). Algae growth was significantly reduced in the PANST2 reservoir (up to 24%) compared to the NST2 reservoir. It was confirmed that Treatment 1 significantly improved the yield, morphology, and quality of sweet basil plants, while Treatment 2 was best suited to decreasing algae concentration in the hydroponic environment. This preliminary study indicated that PANS could improve the quality and growth of sweet basil in hydroponic farming while controlling the algae growth in the growing environment.}, number={2}, journal={AGRICULTURE-BASEL}, author={Date, Manasi B. B. and Rivero, W. C. and Tan, Juzhong and Specca, David and Simon, James E. E. and Salvi, Deepti A. A. and Karwe, Mukund V. V.}, year={2023}, month={Feb} }
 @article{shah_wang_kathariou_salvi_2023, title={Optimization of Plasma-activated Water and Validation of a Potential Surrogate for Salmonella for Future Egg Washing Processes}, volume={86}, ISSN={["1944-9097"]}, DOI={10.1016/j.jfp.2022.100029}, abstractNote={Plasma-activated water (PAW) is considered a novel sanitizer for the food industry due to the antimicrobial mechanisms exhibited by reactive oxygen and nitrogen species. The plasma operation parameters can affect the chemistry of PAW and can therefore influence its microbial inactivation efficacy. This study statistically optimized the operating conditions of PAW (activation time, distance from nozzle, and volume of water) using response surface methodology. Two optimized conditions of PAW were identified for the inactivation of planktonic cells of the avirulent strain of Salmonella Typhimurium MHM112 providing a minimum reduction of 6.3 log. All three operating parameters significantly affected the physicochemical characteristics (pH, ORP, EC, nitrite, and nitrate) and microbial inactivation efficacy of PAW. Mixing of small batches using the two optimized conditions to obtain larger volumes did not significantly change the microbial inactivation. However, there were significant reductions in nitrite and nitrate concentrations in PAW due to the mixing of batches while the pH and ORP values remained unaffected. The storage of large volumes of PAW for 25 min at 40–46°C, which is the commercial egg washing temperature in the United States, did not significantly impact S. Typhimurium MHM112 inactivation or the physicochemical characteristics of PAW. A validation study using a cocktail of six pathogenic strains of Salmonella revealed no significant differences in inactivation between the avirulent S. Typhimurium MHM112 and the pathogenic strains, suggesting that the avirulent S. Typhimurium MHM112 may serve as a surrogate for sanitation of S. enterica at the optimized conditions of PAW. The results obtained from this study are useful for our long-term goal of evaluating PAW efficacy in surface egg washing to inactivate Salmonella.}, number={1}, journal={JOURNAL OF FOOD PROTECTION}, author={Shah, Urvi and Wang, Qingyang and Kathariou, Sophia and Salvi, Deepti}, year={2023}, month={Jan} }
 @article{wang_kathariou_salvi_2023, title={Plasma-activated water for inactivation of <i>Salmonella Typhimurium</i> avirulent surrogate: Applications in produce and shell egg and understanding the modes of action}, volume={187}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2023.115331}, abstractNote={Plasma-activated water (PAW) is gaining interest as a novel sanitizer for foods. However, the sanitizing efficacy of PAW varies under different conditions, and its modes of action and impacts on food quality need further investigation for it to be applied in the food industry. This study evaluated the inactivation efficacy of PAW against a Salmonella Typhimurium avirulent surrogate, investigated the underlying mechanisms, and assessed the impacts of PAW on the safety and quality of cherry tomatoes and shell eggs. PAW was effective in inactivating S. Typhimurium in a planktonic state (1.5–5.8 log CFU reduction in 2–5 min) and on the food surface (>5 log CFU reduction in 5 min). PAW prepared with deionized water vs. tap water did not differ significantly in sanitizing efficacy. Various reactive oxygen and nitrogen species (RONS) contributed to the antimicrobial property of PAW, with nitric oxide playing the most significant role. The acidic nature of PAW might synergistically affect bacteria by disrupting cell membrane and enhancing RONS permeation. PAW did not modify the visual appearance and internal pH of the treated foods. This study demonstrates that PAW has the potential to be applied as a novel sanitizer for fresh produce and egg washing.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Wang, Qingyang and Kathariou, Sophia and Salvi, Deepti}, year={2023}, month={Sep} }
 @inbook{matthews_salvi_2023, title={Scope of the produce contamination problem}, url={https://doi.org/10.1016/B978-0-12-819524-6.00009-4}, DOI={10.1016/B978-0-12-819524-6.00009-4}, abstractNote={Fruits and vegetables, fresh, frozen, and dried, are consumed globally as part of a healthy diet. Challenges are faced by farmers, retailers, government agencies, and consumers ensuring products are safe and will not result in foodborne illness. Application of science to understand human pathogen interaction with plant tissues, survival in water and soil, genetics, and efficacy of antimicrobial treatments are required to enhance microbial safety of produce. The approaches used to achieve microbiologically safe produce may vary by crop, production environment, and country. The boom in controlled environment agriculture and other types of production methods present new challenges. An overview of the causes and solutions to produce contamination is presented. The information is provided in a global context since produce is sourced from throughout the world to meet consumer needs.}, author={Matthews, Karl R. and Salvi, Deepti}, year={2023} }
 @inbook{rivero_salvi_2023, title={Vertical farming}, url={https://doi.org/10.1016/B978-0-12-819524-6.00016-1}, DOI={10.1016/B978-0-12-819524-6.00016-1}, abstractNote={Vertical farming is a novel controlled environment crop production method with optimized land use. Vertical farming does not have established regulations, documentation, and food safety regulations specific to this farming method. More research is needed to measure the current levels of contamination seen in vertical farms, analyze food safety risks, and provide food safety management in vertical farming. This book chapter draws from current knowledge in vertical farming practices, general food safety strategies applied to farming, and research literature. Crop safety and food safety management are described, and resources for improving food safety are presented.}, author={Rivero, W.C. and Salvi, Deepti}, year={2023} }
 @article{wang_pal_yen_naik_orzeszko_mazzeo_salvi_2022, title={<p>Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes</p>}, volume={137}, ISSN={["1873-7129"]}, url={https://doi.org/10.1016/j.foodcont.2022.108915}, DOI={10.1016/j.foodcont.2022.108915}, abstractNote={Two types of cold plasma generating paper-based electrodes (CPPE) made with flexible metallized paper were developed to decontaminate fresh produce. As opposed to conventional rigid volume dielectric barrier discharge electrodes currently used for in-package plasma generation for which voltage increases as a function of thickness, two flexible CPPE configurations based on surface dielectric barrier discharge provided high local concentrations of plasma with less voltage which was independent of the thickness of the package. For decontaminating E. coli and Listeria innocua, a circular design for spinach and a kirigami and origami based two-cone design for tomato were used. Generation of ozone and other reactive oxygen and nitrogen species by both CPPE were identified. Activation of the circular CPPE for 10 min reduced E. coli by 4.6 ± 0.6 log CFU per spinach leaf and 4.6 ± 0.5 log CFU per tomato, whereas for Listeria innocua the reductions were 4.8 ± 1.7 log CFU per spinach leaf and 2.0 ± 0.4 log CFU per tomato, respectively. No changes in quality attributes were observed in the post-treated tomatoes, while surface browning was observed on spinach leaves. The results demonstrated the effectiveness of the innovative CPPE for in-package sanitation of fresh produce and its impact on quality. Package conformability, surface properties, and bacterial characteristics played important role in overall inactivation efficacy.}, journal={FOOD CONTROL}, publisher={Elsevier BV}, author={Wang, Qingyang and Pal, Ramendra K. and Yen, Hao-Wei and Naik, Siddhant P. and Orzeszko, Mark K. and Mazzeo, Aaron and Salvi, Deepti}, year={2022}, month={Jul} }
 @article{rivero_wang_salvi_2022, title={Impact of plasma-activated water washing on the microbial inactivation, color, and electrolyte leakage of alfalfa sprouts, broccoli sprouts, and clover sprouts}, volume={81}, ISSN={["1878-5522"]}, url={http://dx.doi.org/10.1016/j.ifset.2022.103123}, DOI={10.1016/j.ifset.2022.103123}, abstractNote={This study investigated plasma-activated water (PAW) as a sanitizer for the washing of sprouts. Alfalfa sprouts, broccoli sprouts, and clover sprouts were washed with PAW, chlorine (Cl, 200 ppm), or deionized water. The inactivation of aerobic mesophilic microorganisms and inoculated Escherichia coli DH5α was evaluated. The quality of sprouts was assessed based on visual color change ( ΔE ) and plant tissue damage (measured by electrolyte leakage). Significant reductions of 1–2 log CFU/g in aerobic mesophilic microorganisms were achieved by PAW and Cl on clover sprouts and alfalfa sprouts. Reductions of E. coli ranging between 1.4 ± 0.4 log CFU/g and 3.5 ± 0.9 log CFU/g were achieved by PAW on the sprouts (original counts: 6.4 to 8.1 CFU/g), which were comparable to Cl except for the case of alfalfa sprouts where Cl achieved the highest inactivation. No significant quality difference in terms of visual color change or electrolyte leakage was observed in sprouts washed by PAW and Cl. • Plasma-activated water (PAW) was evaluated as a novel sanitizer on 3 sprouts. • PAW (5 min) reduced E. coli DH5α from 8.1 to 3.5 log CFU/g in alfalfa sprouts. • PAW and chlorine had comparable reductions of total plate counts and E. coli. • Reductions varied (1.4–7.1 log CFU/g) depending on the types of sprout and washing. • PAW and Cl had similar impacts on the quality of sprouts (color and tissue damage).}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, publisher={Elsevier BV}, author={Rivero, W. C. and Wang, Qingyang and Salvi, Deepti}, year={2022}, month={Oct} }
 @article{campbell_wang_hall_salvi_2022, title={Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater on Escherichia coli}, volume={5}, url={https://doi.org/10.1002/jsf2.46}, DOI={10.1002/jsf2.46}, abstractNote={Abstract}, journal={JSFA reports}, publisher={Wiley}, author={Campbell, Vashti M. and Wang, Qingyang and Hall, Steven G. and Salvi, Deepti}, year={2022}, month={May} }
 @article{wang_salvi_2021, title={Evaluation of plasma-activated water (PAW) as a novel disinfectant: Effectiveness on Escherichia coli and Listeria innocua, physicochemical properties, and storage stability}, volume={149}, ISSN={["1096-1127"]}, url={https://doi.org/10.1016/j.lwt.2021.111847}, DOI={10.1016/j.lwt.2021.111847}, abstractNote={Plasma-activated water (PAW) is an emerging disinfectant with high antimicrobial activity due to a variety of reactive oxygen and nitrogen species. This study evaluated the inactivation efficacy of PAW against planktonic Escherichia coli and Listeria innocua as representatives of gram-negative and gram-positive bacteria, characterized the physicochemical properties of PAW, and investigated the storage stability of PAW. The effectiveness of PAW increased by extending the plasma activation time over water during PAW preparation or the incubation time of bacteria in PAW. PAW also showed higher effectiveness against E. coli than L. innocua: PAW5 (PAW prepared by plasma activation of water for 5 min) reduced E. coli by > 5 log CFU/mL and L. innocua by 1.8 ± 0.5 log CFU/mL within 5 min of bacterial incubation time, while PAW15 (PAW prepared by plasma activation of water for 15 min) reduced E. coli by > 5 log CFU/mL and L. innocua by 3.5 ± 0.6 log CFU/mL within 5 min of bacterial incubation time. Acidic pH and nitrogen species such as NO2− synergistically contributed to the inactivation efficacy of PAW. Fresh PAW showed the highest inactivation efficacy while refrigerated PAW maintained the inactivation efficacy compared to PAW stored at room temperature due to delayed dissipation of reactive species.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, publisher={Elsevier BV}, author={Wang, Qingyang and Salvi, Deepti}, year={2021}, month={Sep} }
 @article{karthikeyan_salvi_karwe_2021, title={Modeling of fluid flow, carbohydrate digestion, and glucose absorption in human small intestine}, volume={292}, ISSN={["1873-5770"]}, DOI={10.1016/j.jfoodeng.2020.110339}, abstractNote={The aim of this study was to develop a numerical model for simulating fluid flow, carbohydrate digestion, and glucose absorption in human small intestine. COMSOL Multiphysics® software was used to develop the numerical model. The intestinal geometry parameters, motility parameters, intestinal content properties, and digestion kinetics were obtained from the literature. The glucose absorption process was simulated by assuming that the intestinal tube is enclosed in an outer cylindrical tube with an intermediate diffusion wall. The properties of the intermediate diffusion wall were estimated by comparing numerical predictions with experimental results of in vitro digestion of 5 g glucose and 5 g maltodextrin in water-based food solutions. The jejunum numerical model with the intermediate diffusion wall of 2 mm thickness and the glucose diffusivity value of 5.25 × 10−9 m2/s, predicted the experimental cumulative jejunal glucose absorption values of 3.67 g (glucose feed) and 3.74 g (maltodextrin feed) with an average error of 0.07 g and 0.2 g, respectively.}, journal={JOURNAL OF FOOD ENGINEERING}, author={Karthikeyan, J. S. and Salvi, Deepti and Karwe, Mukund V}, year={2021}, month={Mar} }
 @article{wang_salvi_2021, title={Recent progress in the application of plasma-activated water (PAW) for food decontamination}, volume={42}, ISSN={["2214-8000"]}, DOI={10.1016/j.cofs.2021.04.012}, abstractNote={Plasma-activated water (PAW) is a novel and promising alternative to traditional food sanitizers. Recently, the inactivation efficacy of PAW has been demonstrated on a wide range of food products against foodborne pathogens, spoilage microorganisms, and harmful chemicals. The effectiveness of PAW relies on various factors related to the plasma generation mechanisms, the target microorganisms, and the food matrix. The inactivation mechanisms of PAW are attributed to the damage of cell integrity and intracellular components by various reactive oxygen and nitrogen species (RONS). Utilization of plasma-activated liquids and hurdle technologies can enhance the inactivation efficacy and diversify the application of this technology. Scaling-up of PAW is still at the very beginning stage and needs further studies before industrial application.}, journal={CURRENT OPINION IN FOOD SCIENCE}, author={Wang, Qingyang and Salvi, Deepti}, year={2021}, month={Dec}, pages={51–60} }
 @article{hemker_nguyen_karwe_salvi_2020, title={Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochroniis niloticus) by-product protein hydrolysates}, volume={122}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2019.109003}, abstractNote={Fish by-product protein can be converted into valuable food and nutraceutical ingredients via proteolysis. The existing process suffers from many limitations such as extended reaction time and nonselective hydrolysis. In this study, protein from tilapia fish by-products was transformed into functional peptides using pressure-assisted enzymatic hydrolysis. Proteins were extracted from the tilapia by-products by isoelectric solubilization and precipitation method. The effects of pressure (38–462 MPa) and hydrolysis time (6–35 min) on the properties of the hydrolysates were investigated using a central composite design. Pressure enhanced protein hydrolysis with a maximum trichloroacetic acid-solubility index (TCA-SI) of 23% obtained at 250 MPa for 35 min. Pressure and time were also vital in improving soluble protein content (5.7 mg/mL), reducing power (44 μg AAE/g), and solubility (71%) of the hydrolyzed products. Improved antioxidant activity, indicated by a significant decrease in IC50 values from 653 μg/mL to 304 μg/mL, was recorded. The combined process facilitated the release of low-molecular-weight peptides and essential amino acids. However, water and oil holding capacities were found to be decreased. Pressure-assisted enzymatic hydrolysis could provide an effective approach for recovering bioactive peptides from fish by-products for industrial applications.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Hemker, Ashutosh Kumar and Nguyen, Loc Thai and Karwe, Mukund and Salvi, Deepti}, year={2020}, month={Mar} }
 @article{huang_tian_tan_salvi_karwe_nitin_2020, title={Role of contaminated organic particles in cross-contamination of fresh produce during washing and sanitation}, volume={168}, ISBN={1873-2356}, DOI={10.1016/j.postharvbio.2020.111283}, abstractNote={Outbreaks of foodborne illnesses from fresh produce in recent years have prompted industrial community to consider new practices aimed at reducing the risks of pathogenic microbial contamination on the produce. The presence of organic matter in wash water not only decreases the efficacy of sanitizers to inactivate microorganisms, but also has the potential to transfer microbial contamination to fresh produce. This study aims to comprehensively evaluate the transfer of pathogens from inoculated organic matter to uninoculated fresh produce leaves during washing, as well as determination of the adequate active free chlorine concentration needed to prevent the potential risk of cross-contamination during produce washing process. In addition, the study also characterized the role of particles in increasing the mechanical shear at the leaf surface using numerical simulation. The results showed that cross-contamination of fresh produce occurred significantly in a short time (< 2 min) if the wash water was contaminated. The presence of contaminated organic matter (COD = 0.05 g/L) in wash water enhanced the transfer of bacteria to the fresh produce surface by approximately 1 log unit when compared to planktonic bacterial cells in the wash water. In addition, the presence of organic matter also significantly increased the shear stress at the leaf surface. The adequate active free chlorine (0.005 g/L) in wash water was able to prevent the cross-contamination of fresh produce and inactivate bacteria inoculated on organic contaminants in wash water during washing process. In summary, this study will contribute to guidelines for the design of fresh produce washing process.}, journal={POSTHARVEST BIOLOGY AND TECHNOLOGY}, author={Huang, Kang and Tian, Yuyang and Tan, Juzhong and Salvi, Deepti and Karwe, Mukund and Nitin, Nitin}, year={2020}, month={Oct} }
 @article{karthikeyan_salvi_corradini_ludescher_karwe_2019, title={Effect of bolus viscosity on carbohydrate digestion and glucose absorption processes: An in vitro study}, volume={31}, ISSN={["1089-7666"]}, DOI={10.1063/1.5126277}, abstractNote={Digestion is the process of breaking down food into smaller nutrient components which can be easily absorbed in the intestinal tract. The aim of this study was to experimentally investigate the influence of bolus (gastric content) viscosity on digestion and nutrient absorption processes, using an in vitro gastrointestinal model, the TIM-1 system. Two types of simple carbohydrates, namely, glucose and maltodextrin, were used as model foods. The initial bolus viscosity was varied (∼1 mPa·s, ∼15 mPa·s, and ∼100 mPa·s) using different glycerol-water proportions. A fluorescent molecular rotor compound (Fast Green For Coloring Food) was used to monitor viscosity changing patterns of the gastrointestinal content during digestion in the in vitro stomach and small intestinal sections. The digested-nutrient absorption data indicated that the initial bolus viscosity did not significantly affect the glucose absorption process in the small intestine. However, an increase in the initial bolus viscosity from ∼1 mPa·s to ∼15 mPa·s reduced the maltodextrin to glucose conversion by 35%. A further increase in the initial bolus viscosity from ∼15 mPa·s to ∼100 mPa·s did not significantly reduce the maltodextrin to glucose conversion.}, number={11}, journal={PHYSICS OF FLUIDS}, author={Karthikeyan, J. S. and Salvi, Deepti and Corradini, Maria G. and Ludescher, Richard D. and Karwe, Mukund V.}, year={2019}, month={Nov} }
 @article{gosavi_salvi_karwe_2019, title={High Pressure-Assisted Infusion of Calcium into Baby Carrots Part I: Influence of Process Variables on Calcium Infusion and Hardness of the Baby Carrots}, volume={12}, ISSN={["1935-5149"]}, DOI={10.1007/s11947-018-2203-5}, number={2}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, author={Gosavi, Noopur S. and Salvi, Deepti and Karwe, Mukund V.}, year={2019}, month={Feb}, pages={255–266} }
 @article{gosavi_salvi_karwe_2019, title={High Pressure-Assisted Infusion of Calcium into Baby Carrots Part II: Influence of Process Variables on beta-carotene Extraction and Color of the Baby Carrots}, volume={12}, ISSN={["1935-5149"]}, DOI={10.1007/s11947-019-2236-4}, number={4}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, author={Gosavi, N. S. and Salvi, D. and Karwe, M. V.}, year={2019}, month={Apr}, pages={613–624} }
 @article{karthikeyan_desai_salvi_bruins_karwe_2015, title={Effect of temperature abuse on frozen army rations. Part 1: Developing a heat transfer numerical model based on thermo-physical properties of food}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84937676028&partnerID=MN8TOARS}, DOI={10.1016/j.foodres.2015.07.007}, abstractNote={Numerical simulation was carried out to predict the effect of external temperature conditions on thermal behavior of frozen US military rations, during storage and transportation. An army breakfast menu box containing beefsteaks, concentrated orange juice, peppers & onions, French toast, and Danishes, was selected for conducting this study. Thermo-physical properties of each food item were characterized using their composition and differential scanning calorimeter (DSC). Apparent heat capacity method was used to account for the latent heat of phase change during simulation of thawing and freezing. Numerically simulated results were experimentally validated using a gel-based model food system and the food items in the menu box. The average deviation between numerically predicted temperature and experimentally measured temperature for the model food system was approximately 1 °C and for the targeted food items the deviation ranged from 2 °C to 5 °C, depending on the food item.}, journal={Food Research International}, author={Karthikeyan, J.S. and Desai, K.M. and Salvi, D. and Bruins, R. and Karwe, M.V.}, year={2015} }
 @article{karthikeyan_desai_salvi_bruins_schaffner_karwe_2015, title={Effect of temperature abuse on frozen army rations. Part 2: Predicting microbial spoilage}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84937468736&partnerID=MN8TOARS}, DOI={10.1016/j.foodres.2015.07.012}, abstractNote={Numerically simulated heat transfer model of frozen US military rations was combined with microbial kinetics to predict the microbial spoilage of the food products, during two possible temperature abuse scenarios. An army breakfast menu box containing five different food items was selected for conducting this research. One of the food item in the menu box, beefsteak, was chosen for detailed microbial study. A microbial predictive tool was used to identify and evaluate the kinetics of the most prone microorganism that can grow in a beefsteak. Numerical predictions suggested that the food items exposed to external temperatures ranging from 20 °C to 40 °C can be allowed to stay at those temperatures for maximum times of 28.7 h to 11.9 h, respectively. The food items can be allowed to stay inside the broken freezer for a maximum time of 186 h, to ensure microbial safety in the case of freezer failure.}, journal={Food Research International}, author={Karthikeyan, J.S. and Desai, K.M. and Salvi, D. and Bruins, R. and Schaffner, D.W. and Karwe, M.V.}, year={2015} }
 @article{mahadevan_salvi_karwe_2015, title={High pressure-enhanced infusion in fresh and frozen-thawed cranberries: A comparative study}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84922880226&partnerID=MN8TOARS}, DOI={10.1111/jfpe.12198}, abstractNote={Abstract}, journal={Journal of Food Process Engineering}, author={Mahadevan, S. and Salvi, D. and Karwe, M.V.}, year={2015} }
 @article{mahadevan_nitin_salvi_karwe_2015, title={High-Pressure Enhanced Infusion: Influence of Process Parameters}, volume={38}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84944169510&partnerID=MN8TOARS}, DOI={10.1111/jfpe.12190}, abstractNote={Abstract}, number={6}, journal={Journal of Food Process Engineering}, author={Mahadevan, S. and Nitin, N. and Salvi, D. and Karwe, M.V.}, year={2015}, pages={601–612} }
 @article{salvi_boldor_aita_sabliov_2011, title={COMSOL Multiphysics model for continuous flow microwave heating of liquids}, volume={104}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-79952043055&partnerID=MN8TOARS}, DOI={10.1016/j.jfoodeng.2011.01.005}, abstractNote={A numerical model was developed to simulate temperature profiles in Newtonian as well as non-Newtonian fluids during continuous flow microwave heating by iterative coupling of electromagnetism, fluid flow and heat transport in COMSOL Multiphysics. The model was validated by using extensive experimental data for carboxymethyl cellulose solution and tap water flowing at two different flow rates (1 and 2 l/m) through a 915 MHz continuous flow microwave system at 4 kW of power. The electromagnetic power generation (18–20% error) and average numerical temperature were in fairly good agreement with the average experimental temperatures for carboxymethyl cellulose (R2 = 0.89 at 1 l/m and R2 = 0.91 at 2 l/m) and tap water (R2 = 0.90 at 1 l/m and R2 = 0.81 at 2 l/m).}, number={3}, journal={Journal of Food Engineering}, author={Salvi, D. and Boldor, D. and Aita, G.M. and Sabliov, C.M.}, year={2011}, pages={422–429} }
 @article{aita_salvi_walker_2011, title={Enzyme hydrolysis and ethanol fermentation of dilute ammonia pretreated energy cane}, volume={102}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-79551688625&partnerID=MN8TOARS}, DOI={10.1016/j.biortech.2010.12.095}, abstractNote={This study is the first one ever to report on the use of high fiber sugarcane (a.k.a. energy cane) bagasse as feedstock for the production of cellulosic ethanol. Energy cane bagasse was pretreated with ammonium hydroxide (28% v/v solution), and water at a ratio of 1:0.5:8 at 160 °C for 1 h under 0.9–1.1 MPa. Approximately, 55% lignin, 30% hemicellulose, 9% cellulose, and 6% other (e.g., ash, proteins) were removed during the process. The maximum glucan conversion of dilute ammonia treated energy cane bagasse by cellulases was 87% with an ethanol yield (glucose only) of 23 g ethanol/100 g dry biomass. The enzymatic digestibility was related to the removal of lignin and hemicellulose, perhaps due to increased surface area and porosity resulting in the deformation and swelling of exposed fibers as shown in the SEM pictures.}, number={6}, journal={Bioresource Technology}, author={Aita, G.A. and Salvi, D.A. and Walker, M.S.}, year={2011}, pages={4444–4448} }
 @article{salvi_aita_robert_bazan_2010, title={Dilute ammonia pretreatment of sorghum and its effectiveness on enzyme hydrolysis and ethanol fermentation}, volume={161}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-77949652814&partnerID=MN8TOARS}, DOI={10.1007/s12010-010-8932-1}, abstractNote={A new pretreatment technology using dilute ammonium hydroxide was evaluated for ethanol production on sorghum. Sorghum fibers, ammonia, and water at a ratio of 1:0.14:8 were heated to 160 degrees C and held for 1 h under 140-160 psi pressure. Approximately, 44% lignin and 35% hemicellulose were removed during the process. Hydrolysis of untreated and dilute ammonia pretreated fibers was carried out at 10% dry solids at an enzyme concentration of 60 FPU Spezyme CP and 64 CBU Novozyme 188/g glucan. Cellulose digestibility was higher (84%) for ammonia pretreated sorghum as compared to untreated sorghum (38%). Fermentations with Saccharomyces cerevisiae D(5)A resulted in 24 g ethanol /100 g dry biomass for dilute ammonia pretreated sorghum and 9 g ethanol /100 g dry biomass for untreated sorghum.}, number={1-8}, journal={Applied Biochemistry and Biotechnology}, author={Salvi, D.A. and Aita, G.M. and Robert, D. and Bazan, V.}, year={2010}, pages={67–74} }
 @article{salvi_aita_robert_bazan_2010, title={Ethanol production from sorghum by a dilute ammonia pretreatment}, volume={37}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-76949108963&partnerID=MN8TOARS}, DOI={10.1007/s10295-009-0645-5}, abstractNote={Sorghum fibers were pretreated with ammonium hydroxide and the effectiveness of the pretreatment evaluated by enzyme hydrolysis and ethanol production. The treatment was carried out by mixing sorghum fibers, ammonia, and water at a ratio of 1:0.14:8 at 160 degrees C for 1 h under 140-160 psi pressure. Approximately 44% lignin and 35% hemicellulose were removed during the process. Untreated and dilute-ammonia-treated fibers at 10% dry solids were hydrolyzed using combinations of commercially available enzymes, Spezyme CP and Novozyme 188. Enzyme combinations were tested at full strength (60 FPU Spezyme CP and 64 CBU Novozyme 188/g glucan) and at half strength (30 FPU Spezyme CP and 32 CBU Novozyme 188/g glucan). Biomass enzyme hydrolysis was conducted for 24 h. Saccharomyces cerevisiae D(5)A was added post hydrolysis for conversion of glucose to ethanol. Theoretical cellulose yields for treated biomass were 84% and 73%, and hemicellulose yields were 73% and 55% for full strength and half strength, respectively. Average cellulose yield was 38% and hemicellulose yield was 14.5% for untreated biomass. Ethanol yields were 25 g/100 g dry biomass and 21 g/100 g dry biomass for full strength and half strength enzyme concentrations, respectively. Controls averaged 10 g ethanol/100 g dry biomass.}, number={1}, journal={Journal of Industrial Microbiology and Biotechnology}, author={Salvi, D.A. and Aita, G.M. and Robert, D. and Bazan, V.}, year={2010}, pages={27–34} }
 @article{salvi_boldor_ortego_aita_sabliov_2010, title={Numerical modeling of continuous flow microwave heating: A critical Comparison of COMSOL and ANSYS}, volume={44}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84863654404&partnerID=MN8TOARS}, number={4}, journal={Journal of Microwave Power and Electromagnetic Energy}, author={Salvi, D. and Boldor, D. and Ortego, J. and Aita, G.M. and Sabliov, C.M.}, year={2010}, pages={187–197} }
 @inproceedings{aita_salvi_2010, title={Technical developments in ethanol production from energy crops}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-79951540701&partnerID=MN8TOARS}, booktitle={ACS National Meeting Book of Abstracts}, author={Aita, G.M. and Salvi, D.A.}, year={2010} }
 @article{salvi_ortego_arauz_sabliov_boldor_2009, title={Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating}, volume={93}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-62849088751&partnerID=MN8TOARS}, DOI={10.1016/j.jfoodeng.2009.01.009}, abstractNote={Temperature data was collected at multiple locations in tap water, saltwater, and carboxymethylcellulose (CMC) solutions heated in a continuous flow microwave system by use of custom made temperature measurement system employing a single fiber optic probe. Tap water, 3% saltwater and 0.5% CMC solution were pumped through a 915 MHz continuous flow microwave system operating at 4 kW at three flow rates of 1 lit/m, 1.6 lit/m and 2 lit/m. Saltwater absorbed most power (3940 W) out of the 4000 W incident power, followed by CMC solutions (2690 W) and tap water (2626 W). Cross-sectional temperature distribution patterns showed that saltwater had the most uniform temperature distribution followed by tap water; CMC exhibited a non-uniform temperature distribution due to viscosity changes and thermal runaway effects. The study was very useful in enhancing the understanding of continuous flow microwave heating process for a variety of material properties and flow rates.}, number={2}, journal={Journal of Food Engineering}, author={Salvi, D. and Ortego, J. and Arauz, C. and Sabliov, C.M. and Boldor, D.}, year={2009}, pages={149–157} }
 @article{boldor_balasubramanian_purohit_salvi_gutierrez-wing_rusch_sabliov_2008, title={A continuous microwave system for prevention of invasive species during deballasting operation - Death kinetics}, volume={42}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-60349099310&partnerID=MN8TOARS}, number={3}, journal={Journal of Microwave Power and Electromagnetic Energy}, author={Boldor, D. and Balasubramanian, S. and Purohit, S. and Salvi, D. and Gutierrez-Wing, M.T. and Rusch, K.A. and Sabliov, C.M.}, year={2008}, pages={61–78} }
 @article{salvi_boldor_sabliov_rusch_2008, title={Numerical and experimental analysis of continuous microwave heating of ballast water as preventive treatment for introduction of invasive species}, volume={9}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-54749152207&partnerID=MN8TOARS}, number={1}, journal={Journal of Marine Environmental Engineering}, author={Salvi, D.A. and Boldor, D. and Sabliov, C.M. and Rusch, K.A.}, year={2008}, pages={45–64} }
 @inproceedings{ortego_boldor_salvi_rusch_sabliov_2008, title={Temperature profiling of fluids in a continuous flow microwave system using fiber-optic technology}, volume={7}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-63049085942&partnerID=MN8TOARS}, booktitle={American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008}, author={Ortego, J. and Boldor, D. and Salvi, D. and Rusch, K.A. and Sabliov, C.}, year={2008}, pages={4133–4138} }
 @article{sabliov_salvi_boldor_2007, title={High frequency electromagnetism, heat transfer and fluid flow coupling in ANSYS multiphysics}, volume={41}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-45549094289&partnerID=MN8TOARS}, number={4}, journal={Journal of Microwave Power and Electromagnetic Energy}, author={Sabliov, C.M. and Salvi, D.A. and Boldor, D.}, year={2007}, pages={5–17} }
 @inproceedings{salvi_sabliov_boldor_2007, title={Numerical modeling and validation of heat transfer in flowing fluid in a focused microwave system}, volume={11 BOOK}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-35648991555&partnerID=MN8TOARS}, booktitle={2007 ASABE Annual International Meeting, Technical Papers}, author={Salvi, D. and Sabliov, C. and Boldor, D.}, year={2007} }