Gary D. Cartwright

Works (9)

Updated: August 14th, 2023 21:16

2008 journal article

Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees

JOURNAL OF FOOD SCIENCE, 73(9), E455–E462.

By: L. Steed n, V. Truong n, J. Simunovic n , K. Sandeep n , P. Kumar n, G. Cartwright n, K. Swartzel n

author keywords: anthocyanins; antioxidant capacity; aseptic processing; Ipomoea batatas; microwave sterilization; sweetpotato purees; total phenolics
MeSH headings : Clostridium botulinum / radiation effects; Color; Colorimetry; Food Handling / methods; Food Microbiology; Food Preservation / methods; Humans; Hypertension / prevention & control; Ipomoea batatas / radiation effects; Microwaves; Product Packaging / methods; Product Packaging / standards; Sterilization / methods
TL;DR: Overall, high-quality retention can be obtained by microwave processing and aseptic packaging of PFSP purees so that they can be used as functional food ingredients. (via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2007 journal article

Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system

JOURNAL OF FOOD SCIENCE, 72(5), E235–E242.

By: T. Brinley*, C. Stam, V. Truong*, P. Coronel*, P. Kumar*, J. Simunovic* , K. Sandeep* , G. Cartwright* ...

author keywords: aseptic; bloindicators; continuous-flow; microwave; purees
MeSH headings : Bacillus / growth & development; Bacillus subtilis / growth & development; Colony Count, Microbial; Feasibility Studies; Food Contamination / analysis; Food Handling / methods; Food Microbiology; Hot Temperature; Ipomoea batatas / microbiology; Microwaves; Reproducibility of Results; Sensitivity and Specificity; Spores, Bacterial; Sterilization / methods; Time Factors
TL;DR: This study presents the first report suggesting that bioindicators such as the flexible, food-grade plastic pouches can be used for microbial validation of commercial sterilization in aseptic processing of foods using a continuous-flow microwave system. (via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2007 journal article

Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees

FOOD RESEARCH INTERNATIONAL, 41(5), 454–461.

By: P. Kumar n, P. Coronel*, V. Truong n, J. Simunovic n , K. Swartzel n, K. Sandeep n , G. Cartwright n

author keywords: aseptic processing; microwave heating; vegetable purees; scale-up
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2007 journal article

Sterilization solutions for aseptic processing using a continuous flow microwave system

JOURNAL OF FOOD ENGINEERING, 85(4), 528–536.

By: P. Coronel *, J. Simunovic n , K. Sandeep n , G. Cartwright n & P. Kumar n

author keywords: microwave heating; aseptic processing; dielectric properties; sterilization solution
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2006 journal article

Aseptic processing of sweetpotato purees using a continuous flow microwave system

Journal of Food Science, 70(9), E531–536.

By: P. Coronel n, S. Truong n, K. Sandeep n  & G. Cartwright n

Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018

2006 patent

Method for controlling flow of process materials

Washington, DC: U.S. Patent and Trademark Office.

By: G. Cartwright

Source: NC State University Libraries
Added: August 6, 2018

2005 patent

Apparatus and method for controlling flow of process materials

Washington, DC: U.S. Patent and Trademark Office.

By: G. Cartwright

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage

JOURNAL OF DAIRY SCIENCE, 88(12), 4172–4182.

By: D. Clare n, W. Bang n, G. Cartwright n, M. Drake n, P. Coronel n & J. Simunovic n 

author keywords: ultra-high temperature; microwave; sulfhydryl oxidase; sensory
MeSH headings : Animals; Color; Dithionitrobenzoic Acid / analysis; Fats / analysis; Food Handling / methods; Food Preservation; Hot Temperature; Microwaves; Milk / chemistry; Milk / microbiology; Oxidoreductases / metabolism; Sensation; Sulfhydryl Compounds / analysis; Taste; Time Factors; Viscosity
TL;DR: It is suggested that microwave technology may provide a useful alternative processing method for delivery of aseptic milk products that retain a long shelf life by comparing sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2005 journal article

Rapid determination of moisture/solids and fat in dairy products by microwave and nuclear magnetic resonance analysis

Journal of AOAC International, 88(1), 107–120.

By: G. Cartwright, B. Mcmanus, T. Leffler & C. Moser

Source: NC State University Libraries
Added: August 6, 2018

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