@article{sawale_benyathiar_coronel_rawat_simunovic_ozadali_mishra_2024, title={Aseptic microwave sterilization and validation of food containing particles}, volume={143}, ISSN={["1744-3571"]}, url={https://doi.org/10.1016/j.fbp.2023.10.001}, DOI={10.1016/j.fbp.2023.10.001}, abstractNote={Microwave and ohmic heating are becoming a more popular choice for heating in aseptic processing due to rapid heating for bacteriological destruction and better product quality. Due to regulatory constraints and the complexities of validation requirements, the food industry has been struggling to launch aseptic low-acid products containing particles into the market with confidence. This study aims to find an alternative approach to simulate and mimic processing conditions by modeling and validating the model process by using surrogate particles and microorganisms. A mathematical model was used to simulate the heat transfer in the carrier fluid and solid particles. For the validation of the process, a simulated particle was designed to create the worst-case conditions, being both the fastest moving and slowest heating compared to the real food particles. These particles with conservative thermal and physical properties were inoculated with Geobacillus stearothermophilus spores as a surrogate microorganism for the microbiological validation of the thermal process. Magnetic implants were embedded in simulated spherical particles (12.77 mm and 15.88 mm) to measure the residence time distribution. Total accumulated lethality using the surrogate system was estimated at F0 >7.7 min. The microwave aseptic system was microbiologically validated to produce shelf-stable particulate food products.}, journal={FOOD AND BIOPRODUCTS PROCESSING}, author={Sawale, Manoj and Benyathiar, Patnarin and Coronel, Pablo and Rawat, Ajay and Simunovic, Josip and Ozadali, Ferhan and Mishra, Dharmendra K.}, year={2024}, month={Jan}, pages={28–35} }
 @article{sabliov_boldor_coronel_sanders_2008, title={CONTINUOUS MICROWAVE PROCESSING OF PEANUT BEVERAGES}, volume={32}, ISSN={["1745-4549"]}, DOI={10.1111/j.1745-4549.2008.00223.x}, abstractNote={The feasibility of peanut beverage sterilization by continuous microwave heating as an alternative to conventional ultrahigh temperature (UHT) system processing was studied. Dielectric properties of two products, Peanut Punch (Nestle Trinidad and Tobago Ltd., Port of Spain, Trinidad and Tobago) and Jamaican Irish Moss Peanut Drink (distributed by Eve Sales Co., Bronx, NY) were measured. The products had similar dielectric properties. Values for the dielectric constant (average of 60) and dielectric loss (average of 23) indicated that the two products were good candidates for rapid microwave heating. The products were processed in a 5 kW focused microwave unit, at two different flow rates, 1 and 2 L/min. The short time required to reach 130C and the uniformity of the temperature distribution indicated that microwave heating could be used as a sterilization step in a UHT process for peanutbased beverages. Further studies need to be conducted on microbiological and The research reported in this publication was a cooperative effort of the USDA, ARS and the North Carolina ARS, Raleigh, NC 27695-7643. Use of trade names in this publication does not imply endorsement by the USDA or the North Carolina ARS of the products named nor criticism of similar ones not mentioned. 4}, number={6}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, author={Sabliov, Cristina M. and Boldor, Dorin and Coronel, Pablo and Sanders, Timothy H.}, year={2008}, month={Dec}, pages={935–945} }
 @misc{lloyd_coronel_flint_2008, title={Chocolate coated beverage creamer}, volume={7,445,804}, number={2008 Nov. 4}, author={Lloyd, B. and Coronel, P. and Flint, M.}, year={2008} }
 @article{coronel_simunovic_sandeep_kumar_2008, title={Dielectric properties of pumpable food materials at 915 MHz}, volume={11}, ISSN={["1094-2912"]}, DOI={10.1080/10942910701472755}, abstractNote={Dielectric properties of pumpable food materials having a potential to be processed using a continuous flow microwave heating system were measured at 915 MHz and in the temperature range of 10–90°C. The products considered in this study were milk and dairy products (ϵ′: 70.0 to 50.8 and ϵ″: 14.7 to 41.3), ready to eat puddings (ϵ′: 69.4 to 52.1 and ϵ″: 17.2 to 23.8), soy beverages (ϵ′: 75.4 to 60.8 and ϵ″: 9.0 to 19.8), and avocado products (ϵ′: 51.6 to 39.0 and ϵ″: 17.7 to 67.5). The results showed that the dielectric constant decreased with an increase in temperature and the dielectric loss factor increased with an increase in temperature. Polynomial correlations for the dependence of dielectric properties on temperature were developed. The dielectric properties measured in this study are important parameters for designing a continuous flow microwave heating system for processing pumpable food materials.}, number={3}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Coronel, P. and Simunovic, J. and Sandeep, K. P. and Kumar, P.}, year={2008}, pages={508–518} }
 @article{brinley_truong_coronel_simunovic_sandeep_2008, title={Dielectric properties of sweet potato purees at 915 MHZ as affected by temperature and chemical composition}, volume={11}, ISSN={["1532-2386"]}, DOI={10.1080/10942910701284291}, abstractNote={A process for rapid sterilization and aseptic packaging of sweet potato puree using a continuous flow microwave system operating at 915 MHz has been successfully developed. In microwave processing, dielectric properties have a major role in determining the interaction between purees and the electromagnetic energy. The objective of this research was to determine how dielectric properties are affected by temperature and chemical composition of purees derived from thirteen sweet potato cultivars with varying flesh colors. Results indicated that temperature, moisture, sugar and starch content had a pronounced effect (p < 0.001) on dielectric properties measured from 15°C to 145°C at 915 MHz. Dielectric constant decreased with increasing temperature, while dielectric loss factor increased quadratically. Power penetration depth of all cultivars decreased with increasing temperature. Predictive equations were developed for dielectric constant (R2 = 0.82) and dielectric loss factor (R2 = 0.90) as a function of temperature, moisture, sugar, and starch. The predictive equations would be useful in determining the dielectric properties of sweet potato purees for the microwave processing technology.}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Brinley, T. A. and Truong, V. D. and Coronel, P. and Simunovic, J. and Sandeep, K. P.}, year={2008}, pages={158–172} }
 @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{kumar_coronel_simunovic_sandeep_2008, title={Thermophysical and dielectric properties of salsa con queso and its vegetable ingredients at sterilization temperatures}, volume={11}, ISSN={["1532-2386"]}, DOI={10.1080/10942910701272312}, abstractNote={Aseptic processing of a low-acid multiphase food product using continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. The objective of this study was to determine the thermophysical and dielectric properties of salsa con queso and its vegetable ingredients (tomatoes, bell peppers, jalapeno peppers, and onions) at a temperature range of 20 to 130°C to design a safe process for aseptic processing of salsa con queso using a continuous flow microwave system. The influence of temperature on apparent viscosity of salsa con queso was described by an Arrhenius-type relationship. Second order polynomial correlations for the dependence of thermophysical and dielectric properties (at 915 MHz) of salsa con queso and its vegetable ingredients on temperature were developed. The results showed that the dielectric constant decreased with an increase in temperature and the dielectric loss factor increased with an increase in temperature.}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Kumar, Prabhat and Coronel, Pablo and Simunovic, Josip and Sandeep, K. P.}, year={2008}, pages={112–126} }
 @article{kumar_coronel_simunovic_sandeep_2007, title={Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00306.x}, abstractNote={Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. Dielectric properties of 2 different brands of 1 such product (salsa con queso) were measured under continuous flow conditions at a temperature range of 20 to 130 degrees C. At 915 MHz, the dielectric constant ranged from 58.7 at 20 degrees C to 41.3 at 130 degrees C with dielectric loss factor ranging from 41.0 at 20 degrees C to 145.5 at 130 degrees C. The loss tangent at 915 MHz ranged from 0.61 at 20 degrees C to 3.52 at 130 degrees C. The temperature profiles at the outlet during processing of salsa con queso in a 5-kW microwave unit showed a narrow temperature distribution between the center and the wall of the tube. The study showed the feasibility of aseptic processing of salsa con queso using a continuous flow microwave system.}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Kumar, P. and Coronel, P. and Simunovic, J. and Sandeep, K. P.}, year={2007}, month={Apr}, pages={E121–E124} }
 @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} }
 @article{kumar_coronel_simunovic_truong_sandeep_2007, title={Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions}, volume={72}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2007.00315.x}, abstractNote={Continuous flow microwave sterilization is an emerging technology that has the potential to replace the conventional heating processes for viscous and pumpable food products. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) at a temperature range of 20 to 130 degrees C and compared with those measured by the conventional approach (under static conditions). The food products chosen for this study were skim milk, green pea puree, carrot puree, and salsa con queso. Second-order polynomial correlations for the dependence of dielectric properties at 915 MHz of the food products on temperature were developed. Dielectric properties measured under static and continuous flow conditions were similar for homogeneous food products such as skim milk and vegetable puree, but they were significantly different for salsa con queso, which is a multiphase food product. The results from this study suggest that, for a multiphase product, dielectric properties measured under continuous flow conditions should be used for designing a continuous flow microwave heating system.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Kumar, P. and Coronel, P. and Simunovic, J. and Truong, V. D. and Sandeep, K. P.}, year={2007}, month={May}, pages={E177–E183} }
 @article{coronel_truong_sandeep_cartwright_2005, title={Aseptic processing of sweetpotato purees using a continuous flow microwave system}, volume={70}, DOI={10.1111/j.1365-2621.2005.tb08315.x}, abstractNote={obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of these tests showed that color values ( these tests showed that color values ( these tests showed that color values ( these tests showed that color values ( these tests showed that color values (L*, *, *, *, a a a a a*) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system.}, number={9}, journal={Journal of Food Science}, author={Coronel, P. and Truong, Simunovic J. Van-Den and Sandeep, KP and Cartwright, G. D.}, year={2005}, pages={E531–536} }
 @article{clare_bang_cartwright_drake_coronel_simunovic_2005, title={Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage}, volume={88}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(05)73103-9}, abstractNote={Shelf-stable milk could benefit from sensory quality improvement. Current methods of heating cause flavor and nutrient degradation through exposure to overheated thermal exchange surfaces. Rapid heating with microwaves followed by sudden cooling could reduce or eliminate this problem. The objectives for this study were focused on designing and implementing continuous microwave thermal processing of skim fluid milks (white and chocolate) to compare sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks. All test products were aseptically packaged and stored at ambient temperature for 12 mo. Every 3 mo, samples were taken for microbiological testing, reactive sulfhydryl determinations, active enzyme analysis, instrumental viscosity readings, color measurements, and descriptive sensory evaluation. Microbiological plate counts were negative on all milks at each time point. Enzymatic assays showed that plasmin was inactivated by both heat treatments. 5,5'-dithio-bis(2-nitrobenzoic acid) analysis, a measure of reactive sulfhydryl (-SH-) groups, showed that the initial thiol content was not significantly different between the microwave-processed and UHT-treated milks. However, both heating methods resulted in an increased thiol level compared with conventionally pasteurized milk samples due to the higher temperatures attained. Sulfhydryl oxidase, a milk enzyme that catalyzes disulfide bond formation using a variety of protein substrates, retained activity following microwave processing, and decreased during storage. Viscosity values were essentially equivalent in microwave- and UHT-heated white skim milks. Sensory analyses established that UHT-treated milks were visibly darker, and exhibited higher caramelized and stale/fatty flavors with increased astringency compared with the microwave samples. Sweet aromatic flavor and sweet taste decreased during storage in both UHT and microwave milk products, whereas stale/fatty flavors increased over time. Sensory effects were more apparent in white milks than in chocolate varieties. These studies suggest that microwave technology may provide a useful alternative processing method for delivery of aseptic milk products that retain a long shelf life.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Clare, DA and Bang, WS and Cartwright, G and Drake, MA and Coronel, P and Simunovic, J}, year={2005}, month={Dec}, pages={4172–4182} }
 @inbook{coronel_sandeep_2003, title={Flow dynamics and heat transfer in helical heat exchangers}, ISBN={1566769930}, DOI={10.1201/9781420006261.ch25}, booktitle={Transport phenomena in food processing}, publisher={Boca Raton: CRC Press}, author={Coronel, P. and Sandeep, KP}, editor={J. Welti-Chanes, J. F. Velez-Ruiz and Barbosa-Canovas, G. V.Editors}, year={2003}, pages={377–397} }
 @article{coronel_sandeep_2003, title={Pressure drop and friction factor in helical heat exchangers under nonisothermal and turbulent flow conditions}, volume={26}, ISSN={["1745-4530"]}, DOI={10.1111/j.1745-4530.2003.tb00602.x}, abstractNote={This study involved the determination of pressure drop and friction factor (f) in helical heat exchangers under turbulent flow conditions. The experiments were conducted in helical heat exchangers, with coils of two different curvatures ratios (d/D = 0.114 and 0.078) at various flow rates (9.46 x 10 -5 - 6.31 x 10 -4 m 3 /s) and end-point temperatures (20, 93.3, 121, 149C). The computed friction factor (f) in the helical heat exchanger was compared to published correlations, and it was found that the experimental data was in good agreement with them. In addition, correlations to determine pressure drop based on the Reynolds number, curvature ratio, and temperature were developed.}, number={3}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Coronel, P and Sandeep, KP}, year={2003}, month={Aug}, pages={285–302} }
 @article{coronel_simunovic_sandeep_2003, title={Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz}, volume={68}, DOI={10.1111/j.1365-2621.2003.tb07004.x}, abstractNote={Milk with different different fat contents contents (0, 1, 2, 4%, and chocolate milk) were heated in a specially designed continuous-flow microwave applicator operating at 915 MHz. The nominal power was 5 kW and flow rates were 2.0 and 3.0 L/min to attain laminar flow. Temperature profiles at the exit of the applicator were measured. The results showed that the average increases in temperature were similar to one another, being 42 °C at 2.0 L/ min and 29 °C at 3.0 L/min. Differences between the lowest and highest temperatures were 3.7 and 3.0 °C, respectively. The temperature profiles illustrated that slightly higher temperatures were achieved within segments flowing close to the center of the tube.}, number={6}, journal={Journal of Food Science}, author={Coronel, P. and Simunovic, J. and Sandeep, K. P.}, year={2003}, pages={1976–1981} }
 @article{steiner_coronel_simmons_2001, title={A food quality application using dynamic shear rheometry}, volume={33}, number={23}, journal={American Laboratory}, author={Steiner, A. and Coronel, P. and Simmons, V.}, year={2001}, pages={12-} }