SelectedWorks - Micha Peleg

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Selected Works of Micha Peleg

Professor, Department of Food Science, College of Natural Sciences

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About Micha Peleg

Present	Professor, Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst
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Rheology of brittle foods, Squeezing flow viscometry, Physical properties of powders, Texture perception, Microbial population dynamics, and Microbial survival and growth kinetics

G.W. Scott-Blair Memorial Award (Rheology) of the American Association of cereal Chemists
Listed by ISI as highly cited researcher
Member of the International Academy of Food Science and Technology
Fellow of the World Innovation Foundation

FoodSci 120: Food Preservation: Why and How
FoodSci 575: Elements of Food Processing Engineering

Chenoweth Laboratory
Agricultural Engineering Bldg, Rm 315
University of Massachusetts Amherst
Amherst, MA 01002
Tel:413-545-5852

Email:

Advanced quantitative microbiology for food and biosystems: Models for predicting ...

Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced ...

Direction reversals in the mechanical signature of cellular snacks: A ...

Journal of Texture Studies (2006)

Micha Peleg and M.G. Corradini

The "mechanical signatures" of brittle cellular foods are known to be irregular and irreproducible. Nevertheless, their degree of jaggedness is ...

Linear and non-linear kinetics in the synthesis and degradation of ...

Critical Reviews in Food Science and Nutrition (2006)

Micha Peleg and M.G. Corradini

Isothermal acrylamide formation in foods and asparagine-glucose model systems has ubiquitous features. On a time scale of about 60 min, ...

Modeling and predicting non-isothermal microbial growth using general purpose software

International Journal of Food Microbiology (2006)

Micha Peleg, M.G. Corradini, A. Amezquita and M.D. Normand

Published experimental isothermal growth curves of Clostridium perfringens cells in ground ham were fitted with a modified three-parameter version of ...

On expressing the equivalence of non-isothermal and isothermal heat sterilization ...

Journal of the Science of Food and Agriculture (2006)

Micha Peleg, M.G. Corradini and M.D. Normand

Currently, the sterility of heat-processed food and pharmaceuticals is assessed in terms of an F0 value, based on the equivalence ...

On fundamental issues in texture evaluation and texturization

Food Hydrocolloids (2006)

Irrespective of the geometry and other factors, the human motor sensory system creates and processes signals in a manner that ...

On modeling and simulating transitions between microbial growth and inactivation ...

International Journal of Food Microbiology (2006)

Micha Peleg and M.G. Corradini

Resumed growth of the survivors of a heat or chemical treatment after cooling or a disinfectant dissipation is not an ...

Prediction of vitamin loss during non-isothermal heat processes and storage ...

Trends in Food Science & Techonology (2006)

Micha Peleg and M.G. Corradini

The isothermal degradation kinetics of vitamins in stored and heated foods can be described by the Weibullian–power law model, C(t)/C0=exp[−b(T)tn] ...

Contribution to Book

The non-linear kinetics of microbial inactivation and growth

Modelling microorganisms in food (2006)

Micha Peleg and M.G. Corradini

Calculating the efficacy of heat sterilization processes.

Journal of Food Engineering (2005)

Micha Peleg, M.G. Corradini and M.D. Normand

The isothermal semi-logarithmic survival curves of certain bacterial spores, C. botulinum and B. sporothermodurans among them, are non-linear. Hence, the ...

Consistency of dispersed food systems and its evaluation by squeezing ...

Journal of Texture Studies (2005)

Micha Peleg and M.G. Corradini

In testing semiliquid foods, conventional viscometers have two major problems: slip and disruption of the specimen's microstructure upon its insertion ...

Estimating non-isothermal bacterial growth in foods from isothermal experimental data

Journal of Applied Microbiology (2005)

Micha Peleg and M.G. Corradini

AIM: To develop a mathematical method to estimate non-isothermal microbial growth curves in foods from experiments performed under isothermal conditions ...

Generating microbial survival curves during thermal processing in real time

Journal of Applied Microbiology (2005)

Micha Peleg, M.D. Normand and M.G. Corradini

AIMS: To develop a method to calculate and record theoretical microbial survival curves during thermal processing of foods and pharmaceutical ...

Contribution to Book

Mixtures of food powders and particulates

Encapsulated and Powdered Foods (2005)

Moisture distribution and textural changes in stored model sandwiches

Journal of Texture Studies (2005)

Micha Peleg, A. Barrett, P. Maguire and A. Cardelo

Moisture migration and instrumental and sensory texture changes were determined in model cheese sandwich structures in which bread water activity ...

A model of non-isothermal degradation of nutrients, pigments and enzymes

Journal of the Science of Food and Agriculture (2004)

Micha Peleg and M.G. Corradini

Published isothermal degradation curves for chlorophyll A and thiamine in the range 100–150 °C and the inactivation curves of polyphenol ...

Contribution to Book

Analysing the effectiveness of thermal preservation processes

Improving thermal processing (2004)

Calculating microbial survival parameters and predicting survival curves from non-isothermal ...

Critical Reviews in Food Science and Nutrition (2004)

Micha Peleg and M.D. Normand

Irrespective of whether the isothermal semi-logarithmic survival curves of heat inactivated microbial cells or spores are linear or nonlinear, it ...

Demonstration of the Weibull-Log logistic survival model's applicability to ...

Journal of Food Protection (2004)

Micha Peleg and M.G. Corradini

Published isothermal semilogarithmic survival curves of Escherichia coli K-12 MG1655, in the range of 49.8 to 60.6 degrees C, all ...

Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 ...

International Journal of Food Microbiology (2004)

Micha Peleg, P.M. Periago, A. van Zuijlen, P.S. Fernandez, et al.

Kinetic models of complex biochemical reactions and biological processes

Chemie Ingenieur Technik (2004)

Micha Peleg, M.G. Corradini and M.D. Normand

The momentary rate of complex biochemical reactions and biological processes may depend not only on temperature (or an equivalent factor ...

Statistical analysis of the fluctuating counts of fecal bacteria in ...

Water Research (2004)

Micha Peleg, O. Hadas and M.G. Corradini

Counts of E. coli, Enteroccoci and fecal coliforms in four sites around Lake Kinneret (The Sea of Galilee), collected every ...

A model of microbial survival curves in water treated with ...

Journal of Applied Microbiology (2003)

Micha Peleg and M.G. Corradini

AIM: To develop a method to calculate microbial survival parameters in water treated with a dissipating disinfectant and predict the ...

A theoretical note on the estimation of the number of ...

Food Research International (2003)

Micha Peleg and M.G. Corradini

A ubiquitous feature of the survival curves of heat-treated Bacillus stearothermophilus and several other bacilli spores is the existence of ...

Calculation of the non-isothermal inactivation patterns of microbes having sigmoidal ...

Critical Reviews in Food Science and Nutrition (2003)

Sigmoidal isothermal semi-logarithmic survival curves are of two main types; starting with a downward and changing to upward concavity and ...