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Treatment Chamber (treatment + chamber)
Selected AbstractsSCALE-UP and FIELD TEST of the VACUUM/STEAM/VACUUM SURFACE INTERVENTION PROCESS FOR POULTRY,JOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2003MICHAEL KOZEMPEL ABSTRACT The Vacuum/Steam/Vacuum surface intervention pilot plant processor was scaled up to a mobile unit that can be transported to close proximity of chicken processing plants. After several modifications to the mandrel that supports the broiler carcass in the treatment chamber to minimize mechanical damage, the unit was capable of 1.1 log cfu/mL kill of inoculated Listeria innocua and 1.4 log cfu/mL kill of inoculated E. coli K-12. Field tests achieved 1.4 log kill of E. coli and 1.2 log kill of Campylobacter on freshly processed chicken using 3 cycles and 138C saturated steam. But, there was extensive mechanical damage. the mandrel was modified in the Eastern Regional Research Center pilot plant to eliminate the mechanical damage. With mechanical damage eliminated, the bacteria kill was 1.1,1.5 log of inoculated E. coli K-12 with a total process time of 1.1 s. [source] MICROBIAL, CHEMICAL AND PHYSICAL CHANGES IN CHILL WATER TREATED WITH ELECTROCHEMICAL METHODJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2000LI MA ABSTRACT A three-zone (anode, neutral, and cathode) electrochemical treatment chamber was designed and built to evaluate the inactivation of Salmonella typhimurium in poultry chill water. The chill water in the three-zone chamber containing ,106 CFU/mL S. typhimurium and 0.5% or 1.0% NaCl was treated at 15 or 25 mA/cm2, and a temperature of 5,10C for up to 10 min. The Salmonella were inactivated within 0.5 to 4 min in the anode zone depending on the salt concentration and current density, slower inactivation rate in the cathode zone, and almost no inactivation in the neutral zone. The pH decreased to , 2 in anode zone, but increased to , 10 in the cathode zone. Temperature increased by 2,6.5C in the three zones depending on current density and salt concentration. The conductivity increased in the anode and cathode zones but little change in the neutral zone. The generated chlorine was proportional to the current density and the treatment time. [source] WATER ACTIVITY AND THE INACTIVATION OF ENTEROBACTER CLOACAE INOCULATED IN CHOCOLATE LIQUOR AND A MODEL SYSTEM BY PULSED ELECTRIC FIELD TREATMENTJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2002S. MI Effects of water activity (aw) on the inactivation of Enterobacter cloacae inoculated in chocolate liquor and in a model system of 0.1% (w/v) peptone water and glycerol by pulsed electric field (PEF) treatment were investigated. An electric field strength of 24.5 kV/cm, a total treatment time of 320 ,s, a pulse duration time of 4 ,s, a pulse delay time of 15 ,s, and a pulse cycle time of 15 s were selected for PEF treatment. The inactivation ofE. cloacae by PEF increased significantly as aw increased (P < 0. 05). As aw of chocolate liquor increased from 0.48 to 0.89, the log reduction of E. cloacae increased from 0.1 to 1.3. The measured temperature change inside the PEF treatment chamber was 0.4C when the log reduction was 1. 3. Similarly, as aw increased from 0. 51 to 0.91 in the model system, the log reduction increased from 0.4 to 1.3. E. cloacae surviving a low aw environment had high resistance to PEF. PEF inactivated E. cloacae in the chocolate liquor with aw of 0.85 by 1 log at O h incubation. However, the log reduction was only 0.1 when PEF treatment was applied to E. cloacae which was incubated for 2 h in the chocolate liquor with aw of 0.85 before PEF treatment. E. cloacae surviving the low aw environment might have resistance not only to the low aw but also to PEF. The resistance to low aw environment may need to be considered when the inactivation of microorganisms by PEF is evaluated. [source] High Hydrostatic Pressure Pasteurization of Red WineJOURNAL OF FOOD SCIENCE, Issue 8 2006Chulkyoon Mok ABSTRACT:, Pasteurization of low-alcohol wine using a high hydrostatic pressure (HHP) process was studied. A total of 10 mL grape wine sealed in a nylon/LLDPE bag was placed inside the HHP chamber. The pressure applied to the treatment chamber was maintained at 1000 to 3500 atm for 0 to 30 min. The effects of HHP treatments on the physiochemical properties (alcohol, pH, acidity, total sugar) and microbes (aerobic bacteria, yeast, and lactic acid bacteria) were examined. The HHP treatments had little impact on the physiochemical properties. The pasteurization effect of the HHP treatments increased with treatment pressure and time. A total of 2 different stages in the microbial inactivation were noticed when the 1st-order reaction model was used to fit the inactivation data. The inactivation rate was higher in the initial stages than in the later stages, suggesting that might be 2 different groups of the microorganisms, a more HHP-susceptible group and a less HHP-susceptible group. [source] | ||||||||||