feasibility of aseptic processing of a lowacid multiphase

Feasibility of aseptic processing of a low-acid multiphase ...

Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. Dielectric properties of 2 different brands of 1 such product (salsa

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Feasibility of Aseptic Processing of a Low‐Acid Multiphase ...

Mar 31, 2007  ABSTRACT: Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave h...

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Feasibility of Aseptic Processing of a Low-Acid Multiphase ...

ABSTRACT: Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. Dielectric properties of 2 different brands

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Feasibility of Aseptic Processing of a Low-Acid Multiphase ...

Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating.

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Journal of Food Science: Vol 72, No 3

Apr 06, 2007  Feasibility of Aseptic Processing of a Low‐Acid Multiphase Food Product (salsa con queso) Using a Continuous Flow Microwave System P. Kumar; P. Coronel; J. Simunovic; K.P. Sandeep; Pages: E121-E124; First Published: 31 March 2007

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ABSTRACT - repository.lib.ncsu

with a potential to replace the conventional retort process for viscous and pumpable food products. Aseptic processing of a low-acid multiphase food product using continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating.

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Journal of Food Science: Vol 72, No 3 - Wiley Online Library

Apr 06, 2007  Feasibility of Aseptic Processing of a Low-Acid Multiphase Food Product (salsa con queso) Using a Continuous Flow Microwave System P. Kumar , P. Coronel , J. Simunovic , K.P. Sandeep , Pages: E121-E124

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Feasibility of Aseptic Processing of a Low-Acid Multiphase ...

ABSTRACT: Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. Dielectric properties of 2 different brands

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Journal of Food Science: Vol 72, No 3

Apr 06, 2007  Feasibility of Aseptic Processing of a Low‐Acid Multiphase Food Product (salsa con queso) Using a Continuous Flow Microwave System P. Kumar; P. Coronel; J. Simunovic; K.P. Sandeep; Pages: E121-E124; First Published: 31 March 2007

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ABSTRACT - repository.lib.ncsu

with a potential to replace the conventional retort process for viscous and pumpable food products. Aseptic processing of a low-acid multiphase food product using continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating.

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Research - prabhat116

Feasibility of aseptic processing of a low-acid multiphase food product using a continuous flow microwave system. Journal of food science. Vol. 72(3): E121-E124. Suman, B., Kumar, P. 2006. A survey of simulated annealing as a tool for single and multiobjective optimization. Journal of the operational research society. Vol. 57(10): 1143-1160.

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Pablo Coronel North Carolina State University - Academia

Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. Dielectric properties of 2 different brands of 1 such product (salsa con queso) were measured under continuous flow conditions at a temperature range of ...

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Microwave Pasteurization

Aseptic processing of sweet potato purees using a continuous flow microwave system. J. Food Sci. 70 (9):E531-E536. Kumar, P., Coronel, P., Simunovic, J.and Sandeep, K.P. 2007. Feasibility of Aseptic Processing of a Low-Acid Multiphase Food Product (salsa con queso) Using a Continuous Flow Microwave System. J Food Sci. 72 (3):E121-E124.

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Aseptic Processing and Packaging Semantic Scholar

Aseptic processing and packaging are a method of preservation in which a liquid food (or pharmaceutical) product is commercially sterilized, typically by heating and holding at an elevated temperature followed by cooling, then filled into a sterilized package and hermetically sealed with a sterilized closure in a commercially sterile environment.

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Design of conservative simulated particles for validation ...

Jun 01, 2008  Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system. Kumar P, Coronel P, Simunovic J, Sandeep KP. J Food Sci, 72(3):E121-4, 01 Apr 2007 Cited by: 1 article PMID: 17995800

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Effect of Frequency and Waveform on Inactivation of ...

Kumar PP, Coronel JS, and Sandeep KP. 2007. Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow

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Safety of Foods Processed by Four Alternative Processing ...

Feasibility of aseptic processing of a low-acid multiphase food product using a continuous flow microwave system. Journal of food science. Vol. 72(3): E121-E124.

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josip simunovic - Academia

Feasibility of Aseptic Processing of a Low-Acid Multiphase Food Product (salsa con queso) Using a Continuous Flow Microwave System more. by josip simunovic. ... Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave ...

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Cold plasma aseptic packaging - 2021 - Food Science and ...

Dec 04, 2021  Aseptic processing dates back to the 1920s when Olin Ball developed the heat-cool-fill system. While early models were very niche, it opened the market up to commercial systems, such as the Dole aseptic process developed by McKinley Martin, which is

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Aseptic Processing and Packaging - SpringerLink

May 29, 2020  Abstract. Aseptic processing and packaging are a method of preservation in which a liquid food (or pharmaceutical) product is commercially sterilized, typically by heating and holding at an elevated temperature followed by cooling, then filled into a sterilized package and hermetically sealed with a sterilized closure in a commercially sterile environment.

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Processing and stabilisation of cauliflower by ohmic ...

Dec 01, 2001  The feasibility of processing cauliflower by ohmic heating has been clearly demonstrated. Experiments performed on a 10 kW APV ohmic heating pilot resulted in a final product (florets) with interesting firmness properties and stabilised at 25 °C and 37 °C. In one experiment, the product was even stable at 55 °C.

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ABSTRACT - repository.lib.ncsu

with a potential to replace the conventional retort process for viscous and pumpable food products. Aseptic processing of a low-acid multiphase food product using continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating.

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josip simunovic - Academia

Feasibility of Aseptic Processing of a Low-Acid Multiphase Food Product (salsa con queso) Using a Continuous Flow Microwave System more. by josip simunovic. ... Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave ...

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ABSTRACT - NCSU

Sandeep. His research work for the Master of Science program focused on aseptic processing of low‐acid multiphase foods. After completion of his MS degree, he worked as a Quality Assurance Manager with Home Bistro Foods Inc., Plattsburgh, NY for one and a half years.

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Josip SIMUNOVIC Research Professor PhD North ...

Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating.

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Safety of Foods Processed by Four Alternative Processing ...

Feasibility of aseptic processing of a low-acid multiphase food product using a continuous flow microwave system. Journal of food science. Vol. 72(3): E121-E124.

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Effect of Frequency and Waveform on Inactivation of ...

Jun 04, 2012  Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system. J. Food Sci. 72 :121–124 [ PubMed ] [ Google Scholar ]

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Aseptic Processing and Packaging - SpringerLink

May 29, 2020  Abstract. Aseptic processing and packaging are a method of preservation in which a liquid food (or pharmaceutical) product is commercially sterilized, typically by heating and holding at an elevated temperature followed by cooling, then filled into a sterilized package and hermetically sealed with a sterilized closure in a commercially sterile environment.

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Novel processing methods: updates on acidified vegetables ...

Oct 01, 2018  Feasibility of aseptic processing of a low-acid multiphase food product (Salsa conqueso) using a continuous flow microwave system J Food Sci , 72 ( 2007 ) , pp. E121 - E124 CrossRef View Record in Scopus Google Scholar

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Design of conservative simulated particles for validation ...

Jun 01, 2008  Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system. Kumar P, Coronel P, Simunovic J, Sandeep KP. J Food Sci, 72(3):E121-4, 01 Apr 2007 Cited by: 1 article PMID: 17995800

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(PDF) Measurement of Dielectric Properties of Pumpable ...

Feasibility of Aseptic Processing of a Low-Acid Multiphase Food Product (salsa con queso) Using a Continuous Flow Microwave System By Pablo Coronel Continuous flow processing of foods using cylindrical applicator microwave systems operating at 915 MHz

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Aseptic Processing and Packaging Semantic Scholar

Aseptic processing and packaging are a method of preservation in which a liquid food (or pharmaceutical) product is commercially sterilized, typically by heating and holding at an elevated temperature followed by cooling, then filled into a sterilized package and hermetically sealed with a sterilized closure in a commercially sterile environment.

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profile - Purdue University College of Agriculture

Dr. Dharmendra Mishra is Processing Authority for acid / acidified and low-acid foods in both still and continuous flow systems. His expertise includes manufacturing multi-phase particulate modeling and validation, commercializing technologies, retort, aseptic, and novel thermal processing; mathematical modeling; inverse problems and statistical analysis.

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GEA Aseptic Filling Pilot Plant

From feasibility trials for new and innovative product development to full production scale-up studies, most appropriate technology selection and current process optimization, at the GEA Test Center for Aseptic Processing Filling we support the sensitive beverage producers maximize their development studies by reducing the time to market for new beverage launch.

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Refereed Publications Sandeep, K.P.

Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts. Journal of Food Process Engineering. Vol. 30(2): 225-240. 18. Kumar, P., Coronel, P. Simunovic, J., Sandeep, K.P. 2007. Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave ...

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