Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 20 of 25 for “"High pressure processing"”.
-
Quality improvement of manuka honey through the application of high pressure processing
… to be compromised when it goes through thermal processing due to its negative impact on the unstable and thermolabile honey components which originated from the nectar and bees themselves. This present work is undertaken to access the use of an emerging food preservation technique known as “High …
-
Use of High Pressure Processing to Reduce Foodborne Pathogens in Coconut Water
… can grow in CW, and evaluate the use of High Pressure Processing (HPP) to reduce populations of these bacteria in CW. The three pathogens were inoculated separately into CW and bacterial populations were enumerated over 24 hours. All three bacteria reached at least 8-log10 CFU/ml after 24 …
-
The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products
This study evaluated the impact of High Pressure Processing (HPP) on pork quality, shelf life, palatability, and further processed products. Pork carcasses (n=6) were split into sides with only one side receiving HPP treatment. Data was analyzed as a paired t test. Carcass sides were evaluated for …
-
Consumer Willingness-to-pay for Concord Grape Juice Treated by High-pressure Processing and Pulsed Electric Field
… declines of concord grape juice products. New processing technologies including High-pressured Processing and Pulsed Electric Field have been widely discussed to boost consumption of Concord grape juice. We conducted an online survey to investigate consumers’ willingness to pay designing a …
-
Validation of high pressure processing (HPP) as a suitable technology for the production of safe tender coconut water
La presente tesis evaluó el crecimiento potencial de Clostridium botulinum en agua de coco verde y caracterizó múltiples cepas de patógenos vegetativos (Escherichia coli O157:H7, Listeria monocytogenes y Salmonella enterica) en base a su fenotipo de resistencia a las altas presiones. Esto permitió …
-
High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
… to thermolabile components in honey. Therefore, high-pressure processing (HPP) was chosen as it does not exert significant heat thus minimize any damaged done. HPP was carried out at two different pressures (200 and 600 MPa) with two different holding times respectively (5 and 10 minutes). …
-
Influence of high pressure processing on populations of Salmonella enterica in fresh green-mature tomato fruits and subsequent ripening
… of this work was to determine the effect of high pressure processing (HPP) on fresh tomato-associated outbreak isolates of Salmonella enterica in broth and on green mature tomato fruits. Nalidixic acid resistant (to 50 ppm) cultures of Salmonella enterica ser. Newport and Salmonella enterica …
-
Efficacy of high pressure processing in combination with chemical preservatives for the reduction of Escherichia coli O157:H7 and Salmonella in apple juice and orange juice
The effect of pressure on the log reduction of six strains of E. coli O157:H7 and five serovars of Salmonella enterica were investigated in tryptic soy broth, sterile distilled water and commercially sterile orange and apple juice. Samples were subjected to high hydrostatic pressure (HHP) at 300 …
-
The Effects of E-Beam Irradiation, Microwave Energy and High Hydrostatic Pressure on Presence and Health Significance of Cryptosporidium parvum in Eastern Oysters (Crassostrea virginica)
… evaluate the efficacy of three alternative food-processing treatments (e-beam irradiation, microwave energy, and high hydrostatic pressure processing) on the viability of C. parvum oocysts in Eastern oysters. Oysters were artificially infected with the Beltsville strain of C. parvum and subjected …
-
Aplicación del proceso de swaging para la generación de tensiones residuales en componentes sometidos a altas presiones
El procesado de alimentos por alta presión (HPP, High Pressure Processing) es una técnica relativamente nueva en la que los alimentos se someten a una presión muy elevada en el interior de una vasija. El presente trabajo pretende establecer una metodología y un procedimiento industrialmente viable …
-
Aplicacion del proceso de deep rolling para la generación de tensiones residuales en componentes sometidos a altas presiones
El procesado de alimentos por alta presión (HPP, High Pressure Processing) es una técnica relativamente nueva en la que los alimentos se someten a una presión muy elevada en el interior de un equipo. El presente trabajo pretende establecer una metodología y un procedimiento industrialmente viable …
-
High Hydrostatic Pressure Processing Reduces Salmonella enterica from Diced and Whole Tomatoes
… the exact routes of contamination are unknown, high pressure processing (HPP) is being evaluated as a post harvest treatment to eliminate Salmonella enterica from tomatoes. The objectives of the study were to determine the potential for of HPP to reduce S. enterica serovars Newport, Javiana, …
-
Application of Alternative Technologies to Eliminate <i>Vibrios </i> spp. in Raw Oysters
High pressure processing (HPP) and gamma irradiation were applied to inactivate <i>Vibrio vulnificus</i> (MO624) and <i>Vibrio parahaemolyticus</i> (O3:K6 TX2103) in pure culture and in inoculated live oysters. <i>Vibrio</i> pure culture and inoculated oysters were exposed to pressures of 207 MPa …
-
Exploring milk management strategies for improved food safety and health outcomes in the neonate
… on bovine colostrum. Secondly, the impact of processing techniques utilized in the milk bank setting on donor human milk. The results demonstrate factors which may affect the quality of milk and detail potential strategies to optimize milks benefit for the neonate. Additionally, the …
-
Encephalitozoon cuniculi: diagnostic test and methods of inactivation
… products may be contaminated with E. cuniculi. High pressure processing (HPP) is an effective means of eliminating bacteria and extending the shelf life of products while maintaining the sensory features of food and beverages. The effect of HPP on the in vitro infectivity of E. cuniculi spores …
-
EFFECT OF HIGH-PRESSURE HOMOGENIZATION AND THERMAL PRETREATMENT ON THE RHEOLOGICAL AND PHYSICAL ATTRIBUTES OF AUTUMN CRISP APPLE PUREE
… of apple puree are mainly affected by the processing operation. High pressure homogenization (HPH) is an innovative non-thermal technology that can be applied to puree production to make smoother, drinkable foods, and was selected for the present study. Multiple pressures and passes of HPH …
-
Preparation of juice concentrates by nonthermal processing technologies: a multiple hurdle approach
… are degraded due to prolonged exposure to high temperatures. This leads to the investigation of the membrane separation processes, such as reverse osmosis (RO) and forward osmosis (FO), as nonthermal technologies for the concentration of liquid foods and beverages. In this study, our …
-
Investigation of the effects of emerging technologies on the kinetics of glycolytic and proteolytic enzymes relevant for meat quality
… Innovative technologies such as ultrasound and high pressure processing have also been investigated to determine their effects on meat quality, with varying results and further studies in this area are warranted. Therefore, the objectives of the research were to investigate the impact of …
-
Control Method for Invasive Aquatic Species introduced via Ballast Water: Effects of Carbon Dioxide Supersaturation on Survivorship of Digesia tigrina (Planaria: Maculata) and Lirceus brachyurus (Isopoda: Crustacea) and Effect of High Hydrostatic Pressure Processing on Freely Suspended and Shellfish Associated T7 Bacteriophage
… for various exposure durations, and at various pressure levels. The data collected were graphically analyzed to determine the time necessary to produce mortality in 50% (LT50) of any given sample of specimens tested at a certain pressure level. At 38.6 kPa, 103.4 kPa and 172.4 kPa, the LT50 for …
-
Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends
… are notable for their rich nutrient contents and high antioxidant activities. Though consuming these fruits on their own contribute to a healthy lifestyle, combinations of fruits, such as papaya and strawberry nectar blends, can result in an even greater synergistic impact on human health. …
Page 1 of 2