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Development of Ultrasound-Steam Process for Microbial Surface Decontamination, Enzyme Inactivation and Heat Transfer Enhancement.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Development of Ultrasound-Steam Process for Microbial Surface Decontamination, Enzyme Inactivation and Heat Transfer Enhancement./
作者:	Basumatary, Regina.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2023,
面頁冊數:	230 p.
附註:	Source: Dissertations Abstracts International, Volume: 85-11, Section: B.
Contained By:	Dissertations Abstracts International85-11B.
標題:	Honey. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31078856
ISBN:	9798382615929

Development of Ultrasound-Steam Process for Microbial Surface Decontamination, Enzyme Inactivation and Heat Transfer Enhancement.
Basumatary, Regina.

Development of Ultrasound-Steam Process for Microbial Surface Decontamination, Enzyme Inactivation and Heat Transfer Enhancement. - Ann Arbor : ProQuest Dissertations & Theses, 2023 - 230 p.

Source: Dissertations Abstracts International, Volume: 85-11, Section: B.

Thesis (Ph.D.)--McGill University (Canada), 2023.

The development of a combined ultrasound and steam heating process for surface microbial decontamination, enzyme inactivation, heat transfer enhancement and pasteurization of high acid and acidified foods represents a significant advancement in novel food processing technology. This study was aimed at investigating the effectiveness and feasibility of utilizing combined ultrasound and steam process to achieve these objectives in separate studies.The study involved subjecting fresh vegetables to combined ultrasound and steam treatment and comparing them with traditional heating method under various operating conditions (in presence or absence of air). Initial and residual microbial enumeration was carried out to evaluate the decontamination efficacy using non pathogenic Escherichia coliK-12 (and compared against common pathogens), while the enzyme activity was evaluated to assess the degree of enzyme inactivation achieved by the treatment. Additionally, heat transfer enhancement by ultrasound and steam combination heating was analyzed by monitoring temperature profiles in foods and by simulating the food particles during the treatment process.The results demonstrated that the ultrasound process effectively enhanced the microbial decontamination on the surface of fresh vegetables as compared to heating in steam or steam/air media directly. The ultrasound wave likely disrupted insulation effect of the surface air layer thereby improving the condensation heat transfer from steam leading to more effective and enhanced microbial destruction. The treatment achieved significant reductions in bacterial load to facilitate improved food safety and quality.Furthermore, the ultrasound and steam combination process successfully established the vegetable blanching process by inactivating the oxidative enzymes present in fresh vegetables. The ultrasound waves enhanced the effectiveness of both steam and steam/air heating conditions for effective inactivation of oxidative enzymes, a necessary requirement for successful freezing and storage of vegetables. This enzyme inactivation also contributed to better retention of nutrients and delayed enzymatic deterioration, enhancing the overall freshness and quality attributes of vegetables. Blanching time was established for different vegetables based on a ~95% reduction in peroxidase activity. The vegetables blanched using combined ultrasound and steam or ultrasound and water technology were compared with traditional hot water and steam blanching and demonstrated to have better quality retention during frozen storage.Moreover, the combined ultrasound and steam heating process demonstrated notable improvements in heat transfer efficiency in foods packaged in flexible pouches. The application of ultrasound waves presumably promoted container agitation and liquid/particle mixing thereby facilitating uniform distribution of heat within the flexible pouches. Tests were carried out with equivalent pasteurization treatments for different foods . The process resulted in enhanced heat transfer leading to reduced processing times which further resulted in improved energy efficiency and product quality.The findings highlight the potential of the combined ultrasound and steam process as a promising alternative for surface microbial decontamination and enzyme inactivation in fresh vegetables, and heat transfer enhancement in high acid and acidified low acid foods packaged in flexible pouches. This innovative approach offers a comprehensive solution for ensuring food safety, extending shelf life, and maintaining better product quality. Further optimization of process parameters and scale-up studies are warranted to facilitate its practical implementation in the food industry. Overall, the combined ultrasound and steam heating process holds great promise for transforming food processing practices and contributing to safer, healthier, and more sustainable food systems.

ISBN: 9798382615929Subjects--Topical Terms:

3296275
Honey.

Development of Ultrasound-Steam Process for Microbial Surface Decontamination, Enzyme Inactivation and Heat Transfer Enhancement.
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245 1 0 $a Development of Ultrasound-Steam Process for Microbial Surface Decontamination, Enzyme Inactivation and Heat Transfer Enhancement.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2023
300 $a 230 p.
500 $a Source: Dissertations Abstracts International, Volume: 85-11, Section: B.
500 $a Advisor: Ramaswamy, H. S.
502 $a Thesis (Ph.D.)--McGill University (Canada), 2023.
520 $a The development of a combined ultrasound and steam heating process for surface microbial decontamination, enzyme inactivation, heat transfer enhancement and pasteurization of high acid and acidified foods represents a significant advancement in novel food processing technology. This study was aimed at investigating the effectiveness and feasibility of utilizing combined ultrasound and steam process to achieve these objectives in separate studies.The study involved subjecting fresh vegetables to combined ultrasound and steam treatment and comparing them with traditional heating method under various operating conditions (in presence or absence of air). Initial and residual microbial enumeration was carried out to evaluate the decontamination efficacy using non pathogenic Escherichia coliK-12 (and compared against common pathogens), while the enzyme activity was evaluated to assess the degree of enzyme inactivation achieved by the treatment. Additionally, heat transfer enhancement by ultrasound and steam combination heating was analyzed by monitoring temperature profiles in foods and by simulating the food particles during the treatment process.The results demonstrated that the ultrasound process effectively enhanced the microbial decontamination on the surface of fresh vegetables as compared to heating in steam or steam/air media directly. The ultrasound wave likely disrupted insulation effect of the surface air layer thereby improving the condensation heat transfer from steam leading to more effective and enhanced microbial destruction. The treatment achieved significant reductions in bacterial load to facilitate improved food safety and quality.Furthermore, the ultrasound and steam combination process successfully established the vegetable blanching process by inactivating the oxidative enzymes present in fresh vegetables. The ultrasound waves enhanced the effectiveness of both steam and steam/air heating conditions for effective inactivation of oxidative enzymes, a necessary requirement for successful freezing and storage of vegetables. This enzyme inactivation also contributed to better retention of nutrients and delayed enzymatic deterioration, enhancing the overall freshness and quality attributes of vegetables. Blanching time was established for different vegetables based on a ~95% reduction in peroxidase activity. The vegetables blanched using combined ultrasound and steam or ultrasound and water technology were compared with traditional hot water and steam blanching and demonstrated to have better quality retention during frozen storage.Moreover, the combined ultrasound and steam heating process demonstrated notable improvements in heat transfer efficiency in foods packaged in flexible pouches. The application of ultrasound waves presumably promoted container agitation and liquid/particle mixing thereby facilitating uniform distribution of heat within the flexible pouches. Tests were carried out with equivalent pasteurization treatments for different foods . The process resulted in enhanced heat transfer leading to reduced processing times which further resulted in improved energy efficiency and product quality.The findings highlight the potential of the combined ultrasound and steam process as a promising alternative for surface microbial decontamination and enzyme inactivation in fresh vegetables, and heat transfer enhancement in high acid and acidified low acid foods packaged in flexible pouches. This innovative approach offers a comprehensive solution for ensuring food safety, extending shelf life, and maintaining better product quality. Further optimization of process parameters and scale-up studies are warranted to facilitate its practical implementation in the food industry. Overall, the combined ultrasound and steam heating process holds great promise for transforming food processing practices and contributing to safer, healthier, and more sustainable food systems.
520 $a Le developpement d'un procede combine d'ultrasons et de vapeur pour la decontamination microbienne de surface, l'inactivation enzymatique, l'amelioration du transfert de chaleur et la pasteurisation des aliments tres acides et aliments acidifies represente une avancee significative d'une la nouvelle technologie de transformation des aliments.Cette etude visait a evaluer l'efficacite et la faisabilite de l'utilisation d'un processus combine d'ultrasons et de vapeur pour atteindre ces objectifs dans des etudes distinctes.L'etude consistait a soumettre des legumes frais a un traitement combine par ultrasons et vapeur et en les comparant au mode de chauffage traditionnel (vapeur seule) dans differentes conditions de fonctionnement (en presence ou en l'absence d'air). Denombrement microbien initial et residuel a ete realise pour evaluer l'efficacite de la decontamination a l'aide d'Escherichia coli non pathogene -K 12 (et comparee a des agents pathogenes courants), tandis que l'activite enzymatique a ete examinee pour evaluer le degre d'inactivation enzymatique atteint par le traitement.De plus, l'amelioration du transfert de chaleur par le chauffage combine aux ultrasons et a la vapeur a ete analysee en surveillant les profils de temperature dans les aliments et en simulant les particules alimentaires pendant le processus de traitement.Les resultats ont demontre que le procede par ultrasons ameliorait efficacement la decontamination microbienne a la surface des legumes frais par rapport au chauffage a la vapeur ou a la vapeur/air directement. L'onde ultrasonore a probablement perturbe l'effet d'isolation de la couche d'air de surface, ameliorant ainsi le transfert de chaleur de la vapeur conduisant a une destruction microbienne plus efficace et amelioree. Le traitement a permis d'obtenir des reductions significatives de la charge bacterienne pour ameliorant la securite et la qualite des aliments.De plus, le processus de combinaison des ultrasons et de la vapeur a etabli avec succes le processus de blanchiment des legumes en inactivant les enzymes oxydatives presentes dans les legumes frais. Les ondes ultrasonores ont ameliore l'efficacite des conditions de chauffage a la vapeur et a la vapeur/air pour une inactivation efficace des enzymes oxydatives, une condition necessaire pour une congelation et un stockage reussi des legumes. Cette inactivation enzymatique a egalement contribue a une meilleure retention des nutriments et a la deterioration enzymatique retardee, ameliorant la fraicheur globale et les attributs de qualite des legumes. Le temps de blanchiment a ete etabli pour differents legumes sur la base d'une reduction de 95 % de l'activite de la peroxydase. Les legumes blanchis a l'aide de la technologie combinee ultrasons et vapeur ou ultrasons et eau ont ete compares au blanchiment traditionnel a l'eau chaude et a la vapeur et ont demontre une meilleure conservation de la qualite pendant la congelation.Des tests ont ete realises avec des traitements de pasteurisation equivalents pour differents aliments . Le processus a permis d'ameliorer le transfert de chaleur, ce qui a reduit les temps de traitement, ce qui a encore ameliore l'efficacite energetique et la qualite du produit. Les resultats mettent en evidence le potentiel du procede combine ultrasons et vapeur comme alternative prometteuse pour la decontamination microbienne de surface et l'inactivation enzymatique de legumes frais, et l'amelioration du transfert de chaleur dans des aliments tres acides et - faiblement acidifies emballes dans des sachets souples. Dans l'ensemble, le processus combine de chauffage par ultrasons et vapeur est tres prometteur pour transformer les pratiques de transformation des aliments et contribuer a des systemes alimentaires plus surs, plus sains et plus durables.
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