Session 28: Room 275 | ||
Sunday PMNonthermal Processing: Food safety and quality aspects of nonthermal processing technologies | ||
| Sponsor: | Nonthermal Processing Division | |
| Moderator(s): | V. M. Balasubramaniam, Illinois Institute of Technology C. P. Dunne, U.S. Army Natick Soldier Center | |
| Time: | 1:30 PM | |
| 1:30 PM | Introductory Remarks | |
| 1:35 PM | 28-1 | Division Lecture: Effect of nonthermal processing on enzyme-related aspects M. E. G. HENDRICKX |
| 2:35 PM | 28-2 | Modeling, benchmarking and improvement of sterilization or disinfection processes that use a chemical lethal agent. A. C. RODRíGUEZ |
| 2:50 PM | 28-3 | Compression heating of selected food substances during high pressure processing V. Rasanayagam, V. M. BALASUBRAMANIAM, E. Y. Ting, C. E. Sizer, C. Bush, C. Anderson |
| 3:05 PM | 28-4 | High pressure processed salad dressings: Microbiological and rheological aspects U. NIENABER, A. Arora, T. H. Shellhammer |
| 3:20 PM | 28-5 | Inactivation of pectin methyl esterase in orange juice by pulsed electric fields H. W. YEOM, G. W. Chism, Q. H. Zhang |
| 3:35 PM | 28-6 | Inactivation of sacchromyces uvarum and rhodotorula rubra by pulsed electric field technology in a highly carbonated beverages S. Q. LI, G. A. Evrendilek, W. R. Dantzer, Q. H. Zhang |
| 3:50 PM | 28-7 | Processing of yogurt-based product with pulsed electric fields H. W. YEOM, G. A. Evrendilek, Z. T. Jin, Q. H. Zhang |
| 4:05 PM | 28-8 | Effect of acid and sublethal PEF stresses on the inactivation of E. coli O157:H7 treated by PEF G. A. EVRENDILEK, Q. H. Zhang |