Session 66: Room N-224 | |||
Wednesday PMNonthermal Processing: Recent advances in high pressure processing | |||
| Sponsor: | Nonthermal Processing Division | ||
| Moderator(s): | V. M. Balasubramaniam, Ohio State Univ. C. M. Stewart, CSIRO/Food Science Australia | ||
| Time: | 2:30 PM | ||
| 2:30 PM | Introductory Remarks | ||
| 2:35 PM | 66-1 | Properties of the quasi-chemical mechanistic model for bacterial growth and death by nonthermal technologies E. W. ROSS, F. E. Feeherry, C. J. Doona | |
| 2:50 PM | 66-2 | Pressure inactivation kinetics of Salmonella Typhimurium DT104 D. GUAN, H. Chen, D. G. Hoover | |
| 3:05 PM | 66-3 | Destruction of Escherichia coli O157:H7 in inoculated frankfurters using high hydrostatic pressure and bacteriocins A. W. WOLF, S. Bandyopadhyaay, N. Kalchayanand, B. Ray, W. J. Means | |
| 3:20 PM | 66-4 | Thermal and high hydrostatic pressure inactivation kinetics of ficin and papain P. S. TAOUKIS, G. Katsaros, P. Katapodis, S. Bakalis | |
| 3:35 PM | 66-5 | Comparative kinetics of inactivation by temperature and high pressure of pectin methylesterase of various sources P. S. TAOUKIS, G. Katsaros, A. Polydera, S. Bakalis | |
| 3:50 PM | 66-6 | High-pressure calorimetry of water and pork during pressure shift freezing: Evaluation of ice crystal formation during depressurization S. ZHU, H. S. Ramaswamy, A. Le bail | |
| 4:05 PM | 66-7 | Effects of UHP processing on soy based ingredients H. E. I. BERG, J. W. L. Boumans, M. M. Binsbergen, S. J. Koppelman, J. P. Lugt | |
| 4:20 PM | 66-8 | Paper Withdrawn | |
| 4:35 PM | 66-9 | Effect of high hydrostatic pressure on the sensory properties of mango juice B. LI, F. Ye, Z. Ruan, M. Li | |