Posters

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Publications

• Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization

  Published on September 2, 2021
  In this study, a process of hot air-assisted radio frequency (HARF) followed by holding at high temperatures in a convective oven was developed for pasteurization of milk powders.

• Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on Whole Chia Seeds (Salvia hispanica L.)

  Published on August 23, 2021
  Determination of the thermal inactivation kinetics of Salmonella on chia seeds and selection of an appropriate nonpathogenic surrogate will provide a foundation for selecting and optimizing thermal pasteurization processes for chia seeds

• Validation of process technologies for enhancing the safety of low-moisture foods: A review

  Published on July 29, 2021
  The present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies.

• Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts

  Published on July 14, 2021
  This study provides valuable information and direction to the hazelnut industry for improving safety and quality of hazelnuts.

• Predictive Microbial Modeling of Enterococcus faecium NRRL B-2354 Inactivation during Baking of a Multicomponent Low-Moisture Food

  Published on June 29, 2021
  The use of baking ovens as a microbial kill step should be validated based on results of thermal inactivation models. Although traditional isothermal models may not be appropriate for these dynamic processes, they are being used by the food industry.

• Pasteurization of dried basil leaves using radio frequency heating: A microbial challenge study and quality analysis

  Published on June 23, 2021
  This requires a need for an alternative decontamination method that can effectively reduce the microbial load and minimize the food quality losses.

Technical Sessions

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Webinars, Seminars, Symposiums, Round Tables

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