@article{steed_truong_simunovic_sandeep_kumar_cartwright_swartzel_2008, title={Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees}, volume={73}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2008.00950.x}, abstractNote={ABSTRACT: Pumpable purees from purple-flesh sweetpotatoes (PFSP) were subjected to microwave heating using a 60 kW, 915 MHz continuous flow system, followed by aseptic packaging in flexible containers to obtain a shelf-stable product. Initial test runs were conducted using a 5 kW 915 MHz microwave system to measure dielectric in-line properties and examine the puree temperature profiles. The results demonstrated uniformity in heating of the puree at sterilization temperatures (>121 °C), and the dielectric constants and loss factors were within the range of published values for orange-fleshed sweetpotato purees. The pilot-scale test runs in a 60 kW microwave unit produced shelf-stable puree packages stable at room temperature. Polyphenolic content of the PFSP purees were evaluated and the results showed that while total phenolics increased (5.9%) and total monomeric anthocyanins slightly decreased (14.5%) with microwave application, antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) assays did not significantly change as a result of microwave processing. Color values showed that microwave-processed samples differed from fresh puree in saturation and hue angle, but not in overall color change. PFSP purees increased in gel strength when microwave processed, packaged, and stored, but the gel could be easily disrupted into flowable purees. 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.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Steed, L. E. and Truong, V. -D. and Simunovic, J. and Sandeep, K. P. and Kumar, P. and Cartwright, G. D. and Swartzel, K. R.}, year={2008}, pages={E455–E462} }
 @article{jasrotia_simunovic_sandeep_palazoglu_swartzel_2008, title={Design of conservative simulated particles for validation of a multiphase aseptic process}, volume={73}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2008.00772.x}, abstractNote={Simulated food particles with conservative (fast moving and slow heating) properties are required for validation of multiphase aseptic processing for production of shelf-stable low-acid foods. The validation process requires simulated particles to contain residence time tags, thermosensitive implants, and/or bioloads for temperature detection, time-temperature integration, and bactericidal efficacy confirmation. Conservative particle design (CPD) software was used to determine the wall thickness required for conservative behavior of such particles made with polypropylene (PP) and polymethylpentene (PMP) of wall thickness 1 mm (0.0393 inches) and 2 mm (0.0787 inches) containing tube inserts. Thermocouples were inserted in the simulated and real food particles and the particles were heated up to 127 degrees C under pressurized (24 psi) conditions. Based on the heating rates of the real and simulated particles, an appropriate simulated particle was identified for each type of real food particle. This would allow a food processor to use these designed particles with an appropriate tube insert (diameter) to validate an aseptic process for a multiphase food containing any or all the above tested food materials.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Jasrotia, A. K. S. and Simunovic, J. and Sandeep, K. P. and Palazoglu, T. K. and Swartzel, K. R.}, year={2008}, pages={E193–E201} }
 @article{kumar_coronel_truong_simunovic_swartzel_sandeep_cartwright_2008, title={Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees}, volume={41}, ISSN={["1873-7145"]}, DOI={10.1016/j.foodres.2007.11.004}, abstractNote={Continuous flow microwave heating is a promising alternative to conventional heating for aseptic processing of low-acid vegetable purees. However, non-uniform temperature distribution and control of processing parameters are the major hurdles in the implementation of continuous flow microwave heating. This study was undertaken to overcome issues associated with the scale-up of a continuous flow microwave system from pilot plant scale to industrial scale and to conduct extended run times of 8 h based on the procedure developed. Dielectric properties and cross-sectional temperature profiles were measured during processing of green pea puree and carrot puree from 20 to 130 °C in a 5-kW continuous flow microwave system. During processing of green peas, cross-sectional temperature differences of 8.6 and 5 °C were observed at the outlet for center temperatures of 50 and 130 °C respectively. These temperature differences were 32.9 and 3.6 °C for carrot puree. For process scale-up, green pea puree and carrot puree were processed in a 60-kW microwave system with the objective of successful operation for at least 8 h. Static mixers, installed at the exit of each of the microwave applicators, improved temperature uniformity for both purees. Successful completion of processing the purees for 8 h in the 60-kW microwave system showed the potential for the scale-up of a continuous flow microwave system from pilot plant scale to industrial scale.}, number={5}, journal={FOOD RESEARCH INTERNATIONAL}, author={Kumar, P. and Coronel, P. and Truong, V. D. and Simunovic, J. and Swartzel, K. R. and Sandeep, K. P. and Cartwright, G.}, year={2008}, pages={454–461} }
 @article{brinley_stam_truong_coronel_kumar_simunovic_sandeep_cartwright_swartzel_jaykus_et al._2007, title={Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system}, volume={72}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2007.00371.x}, abstractNote={Continuous-flow microwave heating has potential in aseptic processing of various food products, including purees from sweetpotatoes and other vegetables. Establishing the feasibility of a new processing technology for achieving commercial sterility requires evaluating microbial inactivation. This study aimed to assess the feasibility of using commercially available plastic pouches of bioindicators containing spores of Geobacillius stearothermophilus ATCC 7953 and Bacillus subtilis ATCC 35021 for evaluating the degree of microbial inactivation achieved in vegetable purees processed in a continuous-flow microwave heating unit. Sweetpotato puree seeded with the bioindicators was subjected to 3 levels of processing based on the fastest particles: undertarget process (F(0) approximately 0.65), target process (F(0) approximately 2.8), and overtarget process (F(0) approximately 10.10). After initial experiments, we found it was necessary to engineer a setup with 2 removable tubes connected to the continuous-flow microwave system to facilitate the injection of indicators into the unit without interrupting the puree flow. Using this approach, 60% of the indicators injected into the system could be recovered postprocess. Spore survival after processing, as evaluated by use of growth indicator dyes and standard plating methods, verified inactivation of the spores in sweetpotato puree. The log reduction results for B. subtilis were equivalent to the predesigned degrees of sterilization (F(0)). 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.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Brinley, T. A. and Stam, C. N. and Truong, V. D. and Coronel, P. and Kumar, P. and Simunovic, J. and Sandeep, K. P. and Cartwright, G. D. and Swartzel, K. R. and Jaykus, L. A. and et al.}, year={2007}, pages={E235–E242} }
 @misc{simunovic_swartzel_adles_2007, title={Method and system for conservative evaluation, validation and monitoring of thermal processing}, volume={7,213,967}, number={2007 May 8}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Simunovic, J. and Swartzel, K. R. and Adles, E.}, year={2007} }
 @misc{lanier_simunovic_swartzel_drozd_riemann_2007, title={Thermal gelation of foods and biomaterials using rapid heating}, volume={7,270,842}, number={2007 Sept. 18}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Lanier, T. and Simunovic, J. and Swartzel, K. R. and Drozd, J. M. and Riemann, A.}, year={2007} }
 @misc{simunovic_swartzel_adles_2006, title={Method and system for conservative evaluation, validation and monitoring of thermal processing}, volume={7,004,620}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Simunovic, J. and Swartzel, K. R. and Adles, E.}, year={2006} }
 @misc{palazoglu_simunovic_swartzel_sandeep_2006, title={Methods, systems, and devices for evaluation of thermal treatment}, volume={7,112,954}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Palazoglu, T. K. and Simunovic, J. and Swartzel, K. R. and Sandeep, K. P.}, year={2006} }
 @article{boldor_sanders_swartzel_farkas_2005, title={A  model for temperature and moisture distribution during continuous microwave drying}, volume={28}, DOI={10.1111/j.1745-4530.2005.00387.x}, abstractNote={A heat and mass transfer model of continuous drying of farmer stock (inshell, uncured) peanuts ( Arachis hypogaea L.) in a planar microwave applicator was developed and investigated. Transport phenomena equations previously developed for batch-type microwave drying were successfully adapted to account for the spatial variation of the electric field inside the applicator. The theoretical equations developed, together with experimental methods, were used to determine the effect of microwave power level and dielectric properties on the temperature profiles and reduction in peanuts’ moisture content (mc). The temperature profiles from the solution of these equations matched the experimental ones determined using fiber optic temperature probes inserted into drying peanut pods. An exact theoretical determination of mc reduction during microwave drying was not possible due to the dependence of dielectric properties on mc. The surface temperature distribution of the peanut bed measured using infrared pyrometry was well correlated with internal temperature profiles.}, number={1}, journal={Journal of Food Process Engineering}, author={Boldor, D. and Sanders, T. H. and Swartzel, K. R. and Farkas, B. E.}, year={2005}, pages={68–87} }
 @inbook{sandeep_simunovic_swartzel_2004, place={Boca Raton, FL}, title={Developments in aseptic processing}, ISBN={1855737302}, DOI={10.1533/9781855739079.3.177}, booktitle={Improving thermal processing}, publisher={CRC Press}, author={Sandeep, K. P. and Simunovic, J. and Swartzel, K. R.}, year={2004}, pages={177–187} }
 @misc{simunovic_swartzel_adles_2004, title={Method and system for conservative evaluation, validation and monitoring of thermal processing}, volume={6,776,523}, number={2004 Aug. 17}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Simunovic, J. and Swartzel, K. R. and Adles, E.}, year={2004} }
 @article{riemann_lanier_swartzel_2004, title={Rapid heating effects on gelation of muscle proteins}, volume={69}, DOI={10.1111/j.1365-2621.2004.tb13635.x}, abstractNote={ABSTRACT: The hypothesis was tested that total thermal input (combined time and temperature), rather than merely heating rate, is the determining factor in heat-induced gel formation by muscle proteins. For comminuted pastes of pollock surimi and turkey breast, rapid heating plus a brief holding time at the endpoint temperature produced similar textural properties to gels, which were heated by a slower cook schedule and cooled immediately. These results suggest that the equivalent point method, a tool used to compare and communicate equivalent heat treatments for effecting bacterial reduction and/or enzyme inactivation, can be used to identify other heat processes having similar effects on gelation.}, number={7}, journal={Journal of Food Science}, author={Riemann, A. E. and Lanier, T. C. and Swartzel, K. R.}, year={2004}, pages={E308–314} }
 @misc{swartzel_simunovic_2004, title={System for measuring residence time for a particulate containing food product}, volume={6,766,699}, number={2004 July 27}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Simunovic, J.}, year={2004} }
 @article{zhong_sandeep_swartzel_2003, title={Continuous flow radio frequency heating of water and carboxymethylcellulose solutions}, volume={68}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2003.tb14142.x}, abstractNote={Tap water and 1% CMC solutions were heated in a 40.68 MHz, 30 kW continuous flow radio frequency unit. Temperatures at different vertical and radial locations were monitored by fiber optic probes during batch heating of tap water and 1% CMC solution. Temperatures at different locations were similar during batch heating of tap water, while a significant temperature difference was observed for 1% CMC solutions, with the temperature close to the wall being higher than that at the center. Similar trends were observed during continuous heating of tap water and 1% CMC solutions, with Twall > TR/2 > Tcenter for the latter. The observations were a result of different dielectric properties of these 2 fluids, as well as the fluid flow characteristics during continuous heating.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Zhong, Q and Sandeep, KP and Swartzel, KR}, year={2003}, pages={217–223} }
 @misc{swartzel_simunovic_2003, title={Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors}, volume={6,536,947}, number={2003 Mar. 25}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Simunovic, J.}, year={2003} }
 @misc{swartzel_ball_hamid-samimi_2001, title={Method for the ultrapasteurization of liquid whole egg products}, volume={RE37,225}, number={2001 June 12}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Ball, H. R. and Hamid-Samimi, M.-H.}, year={2001} }
 @article{swartzel_2000, title={Engineering the future}, volume={54}, number={5}, journal={Food Technology}, author={Swartzel, K. R.}, year={2000}, pages={246} }
 @misc{swartzel_simunovic_2000, title={Method for conservatively evaluating continuous thermal treatment process for a particulate-containing food product stream}, volume={6,015,231}, number={2000 Jan. 18}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Simunovic, J.}, year={2000} }
 @article{shefet_sheldon_farkas_swartzel_1999, title={Development of a quantitative video-based visualization method to characterize the flow behavior of food particulates in a model continuous aseptic sterilizer}, volume={22}, ISSN={["0145-8876"]}, DOI={10.1111/j.1745-4530.1999.tb00477.x}, abstractNote={The objectives of this study were to develop a quantitative visualization tool for evaluating flow behavior of particles in a compartmented aseptic system or other flow systems. The three dimensional movement of polystyrene balls as influenced by ball diameter (0.95 and 1.90 cm), fluid flow rate (10, 20 and 30 L/min) and conveyor disk design (2 configurations) was recorded in a model heating apparatus and analyzed using motion analysis software. Ball speed and net-to-gross-displacement ratio (NGDR) values were calculated for ball movement in the x;y and x;z planes. As carrier liquid flow rate increased, there was an associated increase in both the mean and standard deviation speed and NGDR values. In general, larger ball sizes yielded lower speed and NGDR values (i.e., less movement). A concave (bowl-like) conveyor disk design as opposed to a 90° flat-edge disk design yielded greater speed and NGDR values when carrier velocity was greater than 20 L/min. Speed and NGDR values having higher standard deviations were interpreted as having more compartmental mixing. Furthermore, speed and NGDR mean and standard deviations were highly correlated. The results of this study demonstrated the potential utility of the flow visualization method for quantitating the flow behavior of particles through tubes. Furthermore, this method should be of value to food process engineers in developing continuous aseptic processes for particulate-containing foods.}, number={2}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Shefet, SM and Sheldon, BW and Farkas, BE and Swartzel, KR}, year={1999}, month={Jul}, pages={141–160} }
 @misc{swartzel_simunovic_1999, title={Method and system for residence time measurement of simulated food particles in continuous thermal food processing and simulated food particles for use in same}, volume={5,932,813}, number={1999 Aug. 3}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Simunovic, J.}, year={1999} }
 @misc{kyereme_swartzel_farkas_1999, title={New line intersection procedure for the equivalent point method of thermal evaluation}, volume={64}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.1999.tb15086.x}, abstractNote={A new Line Intersection (LI) procedure for determining sterilization value (Fo) and quality or nutrient retention (cook value: Co) was developed using the original Equivalent Point Method (O-EPM). Analysis of 30 conventional and 5 simulated thermal curves showed excellent agreement between Fo values determined by the new LI method and the traditional General Method (GM). The new LI method performed better than the O-EPM in yielding more accurate estimates of Fo and Co values as shown by the relatively low errors. The difference between Fo (GM) and Fo (LI) expressed as percent of Fo (GM) for conventional curves ranged from -0.01% to 0.78% while that between Fo (GM) and Fo (O-EPM) ranged from -0.18% to 38.78%. Similar results were obtained for Co values.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Kyereme, M and Swartzel, KR and Farkas, BE}, year={1999}, pages={565–570} }
 @misc{swartzel_palaniappan_1997, title={Method for pasteurizing liquid whole egg products}, volume={5,670,199}, number={1997 Sept. 23}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Palaniappan, S.}, year={1997} }
 @misc{method for the pasteurization of egg products using radio waves_1997, volume={5,612,076}, number={1997 Mar. 18}, publisher={Washington, DC: U.S. Patent and Trademark Office}, year={1997} }
 @misc{hamid-samimi_swartzel_ball_1994, title={Method for the pasteurization of egg productsUSing radio waves}, volume={6,406,727}, number={1994 Oct 17}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Hamid-Samimi, M. and Swartzel, K. R. and Ball, H. R., Jr.}, year={1994} }
 @misc{swartzel_ball_1992, title={Apparatus for pasteurizing liquid whole egg products}, volume={5105724}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Ball, H. R.}, year={1992} }
 @misc{swartzel_ganesan_kuehn_hamaker_sadeghi_1992, title={Thermal memory cell and thermal system evaluation}, volume={5159564}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Ganesan, S. G. and Kuehn, R. T. and Hamaker, R. W. and Sadeghi, F.}, year={1992} }
 @misc{swartzel_ball_1991, title={Method for pasteurizing liquid whole egg products}, volume={5019407}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Ball, H. R.}, year={1991} }
 @misc{swartzel_ball_hamid-samimi_1991, title={Method for the ultrapasteurization of liquid whole egg}, volume={4994291}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Ball, H. R. and Hamid-Samimi, M.-H.}, year={1991} }
 @misc{swartzel_ball_hamid-samimi_1991, title={Method for the ultrapasteurization of liquid whole egg products}, volume={5019408}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Ball, H. R. and Hamid-Samimi, M.-H.}, year={1991} }
 @misc{swartzel_ganesan_kuehn_hamaker_sadeghi_1991, title={Thermal memory cell and thermal system evaluation}, volume={5021981}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Ganesan, S. G. and Kuehn, R. T. and Hamaker, R. W. and Sadeghi, F.}, year={1991} }
 @misc{swartzel_ball_hamid-samimi_1990, title={Method for the ultrapasteurization of liquid whole egg products}, volume={4957759}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Ball, H. R. and Hamid-Samimi, M.-H.}, year={1990} }
 @misc{swartzel_ball_liebrecht_1990, title={Ultrapasteurization of liquid whole egg products with direct heat}, volume={4957760}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Ball, H. R. and Liebrecht, J. W.}, year={1990} }
 @misc{swartzel_ball_hamid-samimi_1989, title={Method for the ultrapasteurization of liquid whole egg products}, volume={4808425}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Ball, H. R. and Hamid-Samimi, M.-H.}, year={1989} }