V.M. Balasubramaniam

Nonthermal Processing Technologies for Food

HQ Zhang et al. — Mon, 04 Apr 2011 13:32:54 PDT

High-pressure Food Processing

V.M. "Bala" Balasubramaniam et al. — Wed, 25 Mar 2009 09:56:56 PDT

High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods. This paper outlines research needs for further advancement of high pressure processing technology. Kinetic models are needed for describing bacterial inactivation under combined pressure-thermal conditions and for microbial process evaluation. Further, identification of suitable surrogate organisms are needed for use as indicator organisms and for process validation studies. More research is needed to evaluate process uniformity at elevated pressure-thermal conditions to facilitate successful introduction of low-acid shelf-stable foods. Combinations of non-thermal technologies with high pressure could reduce the severity of the process pressure requirement. Likewise, processing equipment requires improvements in reliability and line-speed to compete with heat pasteurization lines. More studies are also needed to document the changes in animal and vegetable tissue and nutrient content during pressure processing

Preserving Foods through High-Pressure Processing

V.M. "Bala" Balasubramaniam et al. — Wed, 25 Mar 2009 09:52:59 PDT

By destroying pathogenic and spoilage organisms while keeping food chemistry basically intact, high-pressure technology enables pasteurization of foods with minimal effects on taste, texture, appearance, or nutritional value.

Inactivation kinetics of selected heat resistant aerobic and anaerobic bacterial surrogate spores by pressure-assisted thermal processing

V.M. "Bala" Balasubramaniam et al. — Fri, 02 Nov 2007 05:36:18 PDT

Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa

R Ramaswamy et al. — Fri, 02 Nov 2007 05:33:27 PDT

Evaluation of the instrumental quality of pressure-assisted thermally processed carrots

LT Nguyen, et al. — Wed, 31 Oct 2007 13:16:19 PDT

Opportunities and challenges in high pressure processing of foods

NK Rastogi et al. — Wed, 12 Sep 2007 10:05:06 PDT

Compression heating of selected fatty food substances during high pressure processing

V., Rasanayagam, et al. — Thu, 25 Jan 2007 18:26:54 PST

Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patties

S Rajan et al. — Thu, 25 Jan 2007 18:19:31 PST

Effect of High Pressure and Irradiation Treatments on Hydration Characteristics of Navy Beans

Raghupathy Ramaswamy et al. — Thu, 25 Jan 2007 18:05:54 PST

The effects of high-pressure (33, 400 and 700 MPa for 3 min at 24 and 55°C) and irradiation (2 and 5 kGy) pre-treatments on hydration behavior of navy beans were studied by soaking the treated beans in water (1:2, w/w) at 24 and 55°C. Beans hydrated at 55°C and allowed to cool by natural convection served as the control. Treating beans under moderate pressure (33 MPa) resulted in high initial moisture uptake (0.59 to 1.02 kg/kg dry mass) and reduced loss of soluble materials. The final moisture content after three hours of soaking was the highest in irradiated beans (5 kGy) followed by HPP (33 MPa; 3 min; 55°C). Within the experimental range of the study, Peleg’s model was found to satisfactorily describe the rate of water absorption of navy beans. Peleg's constant K₁ had an inverse correlation with soaking temperature whereas K₂ increased with increases in temperature and pressure.