Citrus fruits contain phytochemicals effective in the prevention/treatment of chronic diseases. Although many orange peel phytochemicals have been identified, information on their distribution in flavedo and albedo is incomplete limiting the development of applications for orange byproducts including comminuted orange obtained by grinding peel/juice and used in beverage formulations. Phytochemical...
Generic kinetic models for microbial inactivation by high pressure processing (HPP) would accelerate the development of commercial applications. The aim of this work was to develop a generic model obtained by fitting peer-reviewed microbial inactivation data (124 kinetic curves) to first order kinetics (LKM), Weibull (WBLL), and Gompertz (GMPZ) primary...
High pressure processing (HPP) has become the most widely accepted nonthermal food preservation technology. The pressure range for commercial processes is typically around 100-600 MPa, whereas moderate temperature (up to 65°C) may be used to increase microbial and enzymatic inactivation levels. However, these industrial processing conditions are insufficient to achieve...
Shelf-life is the time period during which products retain market-acceptable quality while meeting legal and safety requirements. Deterministic models yield single value estimations of shelf-life typically based on average or worst-case values for input parameters. In deterministic calculations, considering the input parameter variability can be challenging. In this study, a...
A beta Poisson dose-response model for Vibrio vulnificus food poisoning cases leading to septicemia was used when evaluating the effect of 15°C depuration on the estimated risk of raw oyster consumption. Statistical variability sources included V. vulnificus load at harvest, time and temperature during harvest and transportation to processing plants,...
A Monte Carlo procedure considering the variability in oyster handling from harvest to raw consumption estimated reductions in the number of Vibrio vulnificus induced septicemia cases achieved by high-pressure processing (HPP). The calculations yielded pathogen load distributions in raw oysters from harvest to consumption. In the warm season, 2-6 min...
The continuing and worldwide growth of pressure processing technologies to pasteurize
and sterilize foods justifies the need to study the effects on functional compounds and
nonbiotic contaminants as affected by high pressure processing (HPP) and pressureassisted
thermal processing (PATP). Substantially more research will be required to
determine the complex effects...