For many years, sodium caprylate has been used as a suitable stabilizer to retain biological activity of pharmaceutical proteins such as human albumin solutions during pasteurization. A simple method of turbidity assay was applied for evaluation of sodium caprylate as a stabilizer to protect biological activity of infusible platelet membrane product during pasteurization at 60°C for 20 h. Conce...

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteu...

background and objectives: pulsed electric field (pef) is a novel emerging technology which is believed to have the potential to substitute conventional thermal pasteurization (htst). in the current study pef was compared with htst based on microbial inactivation and quality attributes. materials and methods: juice was prepared by extracting it from semirum apples. they were chilled to 4ºc over...

Ohmic heating has been attempted at various times during the history of food processing, and finally appears to be finding its niche in a range of applications (both food and non-food). Recent developments in electrode materials and solid-state power supply technology to minimize electrolytic effects and reduce cost have made the technology commercially attractive. The number of commercial supp...

We present a numerical model for time domain reflectometry (TDR) signal propagation in dispersive dielectric materials. The numerical probe model is terminated with a parallel circuit, consisting of an ohmic resistor and an ideal capacitance. We derive analytical approximations for the capacitance, the inductance and the conductance of three-wire probes. We couple the time domain model with glo...

The economics of cold food pasteurization are governed by a number of factors, including: the type of ionizing radiation source (X-Ray, or Gamma), cost and power of the source, pasteurization dose, location of the pasteurization facility, facility capacity factor, and the annualized costs. Using a costing procedure developed by Morrison [1], calculations for typical sources, locations, etc., ha...

In the United States, concerns over the transmission of infectious diseases have led to donor human milk generally being subjected to pasteurization prior to distribution and use. The standard method used by North American milk banks is Holder pasteurization (63 degrees C for 30 minutes). The authors undertook an experiment to validate the effects of a high-temperature short-time (HTST) pasteur...