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Works (33)
Updated: April 4th, 2024 23:09
2008 journal article
Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees
JOURNAL OF FOOD SCIENCE, 73(9), E455–E462.
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
2008 journal article
Design of conservative simulated particles for validation of a multiphase aseptic process
JOURNAL OF FOOD SCIENCE, 73(5), E193–E201.
author keywords: critical particle; conservative particle design; multiphase aseptic processing; time-temperature history; validation
MeSH headings : Computer Simulation; Food Handling / instrumentation; Food Handling / methods; Food Microbiology; Food Preservation / methods; Food Preservation / standards; Humans; Hydrogen-Ion Concentration; Models, Chemical; Particle Size; Temperature; Time Factors
TL;DR:
Conservative particle design software was used to determine the wall thickness required for conservative behavior of such particles made with polypropylene and polymethylpentene and an appropriate simulated particle was identified for each type of real food particle to validate an aseptic process for a multiphase food containing any or all the above tested food materials.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2008 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.
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
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.
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 patent
Method and system for conservative evaluation, validation and monitoring of thermal processing
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2007 patent
Thermal gelation of foods and biomaterials using rapid heating
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2006 patent
Method and system for conservative evaluation, validation and monitoring of thermal processing
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2006 patent
Methods, systems, and devices for evaluation of thermal treatment
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2005 journal article
A model for temperature and moisture distribution during continuous microwave drying
Journal of Food Process Engineering, 28(1), 68–87.
Source: NC State University Libraries
Added: August 6, 2018
2004 chapter
Developments in aseptic processing
In Improving thermal processing (pp. 177–187).
Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018
2004 patent
Method and system for conservative evaluation, validation and monitoring of thermal processing
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2004 journal article
Rapid heating effects on gelation of muscle proteins
Journal of Food Science, 69(7), E308–314.
Source: NC State University Libraries
Added: August 6, 2018
2004 patent
System for measuring residence time for a particulate containing food product
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2003 journal article
Continuous flow radio frequency heating of water and carboxymethylcellulose solutions
JOURNAL OF FOOD SCIENCE, 68(1), 217–223.
author keywords: radio frequency; dielectric heating; continuous flow
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2003 patent
Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2001 patent
Method for the ultrapasteurization of liquid whole egg products
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2000 journal article
Engineering the future
Food Technology, 54(5), 246.
Source: NC State University Libraries
Added: August 6, 2018
2000 patent
Method for conservatively evaluating continuous thermal treatment process for a particulate-containing food product stream
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1999 journal article
Development of a quantitative video-based visualization method to characterize the flow behavior of food particulates in a model continuous aseptic sterilizer
JOURNAL OF FOOD PROCESS ENGINEERING, 22(2), 141–160.
Source: Web Of Science
Added: August 6, 2018
1999 patent
Method and system for residence time measurement of simulated food particles in continuous thermal food processing and simulated food particles for use in same
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1999 review
New line intersection procedure for the equivalent point method of thermal evaluation
[Review of ]. JOURNAL OF FOOD SCIENCE, 64(4), 565–570.
author keywords: Equivalent Point; Line Intersection; thermal evaluation; sterilization value; process calculation
Source: Web Of Science
Added: August 6, 2018
1997 patent
Method for pasteurizing liquid whole egg products
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1997 patent
Method for the pasteurization of egg products using radio waves
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1994 patent
Method for the pasteurization of egg productsUSing radio waves
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1992 patent
Apparatus for pasteurizing liquid whole egg products
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1992 patent
Thermal memory cell and thermal system evaluation
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1991 patent
Method for pasteurizing liquid whole egg products
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1991 patent
Method for the ultrapasteurization of liquid whole egg
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1991 patent
Method for the ultrapasteurization of liquid whole egg products
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1991 patent
Thermal memory cell and thermal system evaluation
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1990 patent
Method for the ultrapasteurization of liquid whole egg products
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1990 patent
Ultrapasteurization of liquid whole egg products with direct heat
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1989 patent
Method for the ultrapasteurization of liquid whole egg products
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
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