High pressure processing is a novel food processing technology that has shown great potential for microbial efficacy with minimization of food quality changes. Recently, there has been an increase in research for evaluation of the in situ properties of food matrices under high pressure. Information regarding in situ properties of foods is required for validation of the process uniformity of pressure and temperature during high pressure processing. This review describes changes in the in situ physical properties of different foods undergoing high pressure treatment and empirical models for estimation are developed. Experimental techniques for development of in situ property measurement sensors are also reviewed.
SPostharvest methods for microbial decontamination of fresh produce are limited, and chemical treatment is less popular with growing concerns over toxic residues. A photothermal guiding system was developed with a pulsed-CO2 laser and adjustable two-ZnSe lens beam expander. The system was optimized to ensure uniform radiation of the sample with respect to pulse width (PW) and repetition time (RT) without damaging the food samples. Conjugated gold nanoparticles (GNPs) added to fruit surfaces tested the selective photothermal nanotherapy under laser radiation for enhancing treatment.Apple peel samples (1 cm 2 ) contaminated with Escherichia coli K12 were treated at varying PW and RT for 60, 120 and 180 s. Inactivation of E. coli K12 significantly (P < 0.05) increased as the PW increased at constant RT. Also, the inactivation increased as both RT decreased and PW increased, and with the addition of the GNP. Scanning electron microscopy analysis showed structural damage of E. coli and GNP with minimal damage to fruit surfaces.
Purpose: Dual cylindrical microwave chambers equipped with an ohmic heating tube were designed and fabricated to maximize the electric field strength for expeditious heat treatment of particulate foods. Methods: The efficacy of the combination heater was investigated by simulating the electric field distribution by using COMSOL Multiphysics software.Results: All components of the designed microwave heating unit were suitable for transmitting maximal microwave power to the load. The simulated electric field distribution implied that single-mode microwave heating would be sufficient for the steady generation of a highly localized heating zone in the cavity. During impedance matching, the calculated reflection coefficient (S11) was small, possibly implying minimal power loss and wave reflection in the designed microwave heating chamber. Conclusions: This study demonstrates the possibility of concentrating the microwave power at the centerline for a single-frequency microwave, for thermal treatment of multiphase foods without attenuating the microwave power.
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