Session 7: Room S403-ab (McCormick Place - Chicago) | ||
Sunday AMScience-based applications of high pressure processing in the food industry | ||
| Sponsor: | Nonthermal Processing Division | |
| Cosponsor(s): | Food Microbiology Division | |
| Moderator(s): | C. J. Doona, U.S. Army Research, Development & Engineering Command C. P. Dunne, U.S. Army Research, Development & Engineering Command F. E. Feeherry, U.S. Army Research, Development & Engineering Command | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 7-1 | Challenges, opportunities and synergies in applications of high pressure to food processing C. P. DUNNE |
| 9:35 AM | 7-2 | Determination of quality differences in low-acid foods sterilized by high pressure versus retorting M. H. LAU, E. J. Turek |
| 10:05 AM | 7-3 | Resolution of tailing effects during Listeria monocytogenes inactivation in RTE meat and poultry products using high-pressure processing E. V. RAGHUBEER, E. Y. Ting |
| 10:35 AM | 7-4 | Microbiology and sensory evaluation of pressure-treated foods D. G. HOOVER |
| 11:05 AM | 7-5 | NMR and DSC analysis of physical changes to model food systems using high pressure processing M. Y. BAIK, F. E. Feeherry, C. J. Doona |
| 11:35 AM | 7-6 | Effect of high hydrostatic pressure on the microbiological, chemical, and sensory quality of shellfish M. F. PATTERSON, M. Linton, J. M. J. McClements, L. J. Farmer, D. E. Johnston, C. Dynes |
| 12:05 PM | Nonthermal Processing Division Executive Committee Meeting | |