Thermal blanching is an essential operation for many fruits and vegetables processing. It not
only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also …

The decontamination of poultry carcasses is gaining increased interest in Europe, especially
because poultry is implicated as a risk factor in human campylobacteriosis. Thus we …

A technique was developed to predict the freshness of packaged sliced chicken breast
employing a nondestructive visible and short-wavelength near-infrared (SW-NIR) …

In this study, we evaluated the inactivation of foodborne pathogens inoculated on chicken
breasts by UV-C treatment. Chicken breasts were inoculated with Campylobacter jejuni …

Although the use of superheated steam has been known for quite a long time, only in the
recent past has it emerged as a viable technology for food processing. Superheated steam …

Wheat grain was treated with superheated steam (SS) for microbial decontamination
purpose at various steam temperature (110–200° C), processing time (10–80 s) and …

Radiation from UV-C has been demonstrated as a potential surface decontamination
method in addition to several advantages over regular sanitation methods. However, UV-C …

Superheated steam is a practical thermal-inactivation technology used in the food industry;
however, temperatures above 200° C are required to reduce the number of endospore cells …

Sanitation in dry food processing environments is a major challenge for the industry. The
influence of superheated steam (SH) temperatures (125 to 250° C) on the inactivation of …

This study was undertaken to evaluate the effectiveness of superheated steam (SHS) on the
inactivation of Escherichia coli O157: H7, Salmonella Typhimurium, Salmonella Enteritidis …