Salmonella, a common food pathogen, costs more than any other pathogen in the United States in terms of health care costs and loss of work due to the illnesses it causes. Low-moisture foods, especially flour, are susceptible to being contaminated by Salmonella. Food producers want flour to be pathogen-free but to also retain the same functionality of non-treated flour. Heat treatment is the most common method employed for lowering the concentration of pathogens in food. However, heating can result in the loss of the flour’s functionality. Pantoea dispersa strain JFS has been isolated from flour as a nonpathogenic bacterial surrogate that closely matches the D-value of Salmonella in flour. Flour samples were subjected to dry heat (70, 75, and 80°C) and heat tolerance was determined by plating out at least four different time points for each temperature. The death rate of P. dispersa strain JFS was similar to (p<0.05) Salmonella. This strain of P. dispersa was then used as a surrogate for Salmonella in a continuous and batch heat treatment processes to determine the amount of kill achieved by each. The continuous process was conducted using varying levels of four independent variables: temperature, residence time, use of steam, and manipulation of initial water content. All 15 runs resulted in a reduction of at least 1.5 logs of the surrogate, with the greatest reduction being 2.5 logs. The batch process was conducted using one independent variable, temperature. All runs for the batch process resulted in a reduction of at least 2.5 logs of the surrogate, with the greatest reduction being 4.3 logs at 170°F. Both processes could be used to reduce any Salmonella present in flour.

In this thesis, the lithium tantalite [LiTaO3, abbreviated to LT] thin films were deposited on Pt/Ti/SiO2/Si substrates by spin coating with sol-gel processing and rapid thermal processing. 1,3 propanediol was used as solvent to minimize the number of cycles of spin coating and drying processes to obtain the desired thickness of thin film. By changing the heating rate (600~3000¢J/min) and the heating temperature (500~800¢J), the effects of various processing parameters on the thin films growth are studied. In addition, the thermal isolation of detecting elements was achieved by the anisotropic wet etching of back silicon substrate. In order to reduce the thermal mass and thermal time constant of detector, the sensing element was built-up on a thin membrane. By changing the membrane thickness (20~350 £gm), the effects of various membrane thickness on the response of pyroelectric IR detector devices are studied also. Experimental results reveal that the heating rate will influence strongly on grain size, dielectricity, ferroelectricity and pyroelectricity of LT thin films. With the increase of heating rate, the grain size of LT thin film decreases slightly, and the c-axis orientation is enhanced. The relative dielectric constant (£`r ) of LT thin film increases from 28 up to 45.6, the dielectric loss (tan

Thesis (Ph.D.)--University of Central Florida, 2008. / Adviser: Neelkanth G. Dhere. On t.p. "x" and "y" are subscripts. Includes bibliographical references (p. 130-142).

Not available / text

University, Diss., 2003--Freiburg (Breisgau).

Master of Science / Department of Grain Science and Industry / Greg Aldrich / Water soluble B-vitamins play an integral role in normal metabolic function in cats. For example, thiamine deficiency results in anorexia, neurological impairment, and, in severe cases, death in a few weeks’ time. However, little research has addressed how these vitamins are affected during cat food canning. Thiamine is the most susceptible to degradation during this process, with less known about how it affects the other B-vitamins. Therefore, our objectives were to determine the effects of modifying processing parameters on thiamine and other water-soluble B-vitamins in a model canned cat food. In a series of five experiments, various processing parameters were adjusted: including cook (retort) time, batter moisture and temperature, pH, protein source, and the addition of sulfites. Pressure (172368.93 Pa) and temperature (121 ̊C) within the retort remained the same for all treatments. As retort time increased, thiamine concentration decreased (P ≤ 0.05). No loss of B-vitamin concentration was noted for thiamine, riboflavin, cobalamin, and pantothenic acid as batter moisture increased. Likewise, as batter temperature increased, concentration of riboflavin, niacin, pyridoxine, folic acid, and pantothenic acid remained constant (P ˃ 0.10). When different types of thiamine were included for supplementation, thiamine mononitrate tended to have a greater retention of the vitamin than thiamine hydrochloride (P = 0.12). The protein sources selected for the experiment included chicken as a control, beef liver, chicken liver, pork liver, salmon, tuna, and whitefish. The salmon, tuna, and whitefish were grouped together for analysis. Beef liver, chicken liver, and pork liver were grouped together for analysis. The vitamin retention of each group was compared. When compared to chicken or liver, thiamine retention was greatest in diets containing fish (P≤ 0.05). In addition, riboflavin, niacin, and cobalamin retentions were greatest (P≤ 0.05) in diets containing liver. The addition of sulfites came from dehydrated potatoes added to thediets in exchange for rice. Thiamine tended to decrease in those diets with sulfite containing dehydrated potatoes (P= 0.07) compared to diets containing rice. Pyridoxine and pantothenic acid retention decreased in diets containing dehydrated potatoes (P≤ 0.05) compared to diets containing rice. The largest negative impact on thiamine retention was time in the retort; cobalamin, folic acid, and riboflavin were also negatively affected. Including sulfite-containing potatoes in the diet tended to decrease thiamine, pyridoxine, and pantothenic acid. It was expected that diets containing chicken would retain more thiamine than those formulated with fish and liver. However, diets containing fish retained more thiamine, pyridoxine, and pantothenic acid. Therefore, it appears that processing and diet composition can affect the B-vitamin content of canned cat foods and must be accounted for when producing commercial products.

O processamento térmico contínuo usando trocadores de calor é uma forma muito comum de industrialização de alimentos líquidos. Atrelada à inativação de micro-organismos e enzimas pela alta temperatura, está a perda de qualidade do produto; portanto, o estudo e avaliação deste tipo de processo é fundamental para garantir a inocuidade e a melhora da qualidade do produto. Neste trabalho foi desenvolvida a modelagem matemática de um processo térmico contínuo em trocadores bitubulares para determinação da distribuição da temperatura média do produto e da letalidade sobre um atributo de segurança ou qualidade. No modelo, foram considerados os trocadores de aquecimento e de resfriamento, bem como o tubo de retenção. Admitiu-se regime permanente, escoamento pistonado e leva-se em conta a troca de energia com o ambiente. Para a aplicação do modelo, foi adotado um sistema em escala de laboratório com vazão de processamento entre 10 e 50 L/h, trocadores com quatro módulos de troca térmica e área total de 0,13 m² e sistema de indicação e aquisição de dados de temperatura. Como fluidos de trabalho foram usados: mistura de glicerina/água 80 % (Newtoniano) e solução 1 % de carboxi-metil-celulose (CMC, não-Newtoniano). Fluidos e utilidade foram água quente pressurizada e água gelada. Os parâmetros de troca térmica do modelo foram ajustados com sucesso através de ensaios experimentais. Foram ajustados: 1) coeficientes de convecção natural do ar sobre as seções de aquecimento e de resfriamento; 2) parâmetros da correlação de Nusselt x Reynolds para o coeficiente de convecção dos fluidos de trabalho; 3) coeficiente global de troca térmica com o ambiente no tubo de retenção. A validação do modelo ajustado foi realizada através da comparação das distribuições de temperatura experimental com a predição do modelo. A letalidade, levando em conta o tempo espacial no percurso do produto foi calculada e avaliada, indicando importante contribuição da seção de aquecimento e forte influência da elevação de temperatura na entrada do tubo de retenção para compensar as perdas para o ambiente. O modelo proposto mostra-se útil para a avaliação de processos térmicos em sistemas tubulares. / The continuous thermal processing using heat exchangers is a very usual form of industrialization of liquid foods. Linked to the inactivation of microorganisms and enzymes by high temperature is the loss of product quality; thus, the study and evaluation of this type of process is critical to ensure the safety and improve product quality. In this work, it was developed a mathematical model of a continuous process with tubular heat exchangers to determine the distribution of the average temperature of the product and the lethality considering a safety or quality attribute. In the model, are considered the exchangers for heating and cooling and the holding tube. It was assumed steady state plug-flow and it was taken into account the energy exchange with the ambient air. For the application of the model, it was adopted a laboratory system with processing flow rate between 10 and 50 L/h, exchangers with four heat transfer modules and total area of 0.13 m² and a temperature indication and acquisition system. The working fluids used were: a mixture of glycerol/water 80 % (Newtonian) and a 1 % solution of carboxymethylcellulose (CMC, non-Newtonian). Utility fluids were pressurized hot water and cold water. The heat transfer parameters of the model were adjusted successfully using the experimental data. Were adjusted: 1) the coefficients of natural convection of the air over the heating and cooling sections; 2) the parameters of the Nusselt x Reynolds correlation for the convective coefficient of the working fluid; 3) the overall heat exchange coefficient between the product and the ambient air in the holding tube. The validation of the fitted model was performed by comparing the experimental temperature distributions with the prediction from the model. Lethality, taking into account the space-time in the path of the product was calculated and evaluated, indicating a significant contribution of the heating section and a strong influence on the temperature rise in the entrance of the holding tube to compensate for losses to the surroundings. The model proves useful for the evaluation of thermal processes in tubular systems.

Os trocadores de calor tubulares são muito utilizados para o processamento térmico de alimentos líquidos viscosos por possuírem um maior diâmetro hidráulico em comparação aos trocadores de calor a placas. O cálculo da letalidade neste tipo de trocador está diretamente relacionado ao perfil de velocidade e à distribuição do tempo de residência (DTR). Para escoamento laminar de fluidos viscosos, Newtonianos e não-Newtonianos, geralmente adota-se um perfil de velocidade laminar e de lei de potência, respectivamente. No entanto, algumas características do equipamento como irregularidades na tubulação, a corrugação do tubo ou as curvas podem modificar o perfil de velocidade ideal. Esse desvio da idealidade pode ser caracterizado através da determinação experimental da distribuição do tempo de residência do processo. Este trabalho teve como objetivo a determinação experimental da DTR de fluidos viscosos em um equipamento bitubular de processamento térmico e o ajuste do perfil de velocidade associado. Modelos clássicos de DTR foram ajustados aos dados, assim como foram propostos e testados novos modelos generalizados de DTR, a fim de caracterizar o escoamento laminar não ideal em tubos. A determinação da DTR experimental foi realizada para vazões entre 10 e 50 L/h utilizando água, solução de carboximeticelulose 1,0% (pseudoplástico) e mistura glicerina/água 80%. Os dados de DTR foram obtidos através de duas técnicas: condutimétrica e colorimétrica. A primeira técnica baseia-se na injeção de solução saturada de cloreto de sódio e detecção online por um condutivímetro, porém, não apresentou resultados satisfatórios mostrando que o método não é adequado para fluidos viscosos. Já a segunda técnica utilizada se baseia na injeção de corante e posterior detecção em espectrofotômetro. Os modelos que melhor se ajustaram aos dados experimentais para os três fluidos estudados foram os modelos generalizados y-laminar e exponencial. A letalidade foi calculada a partir da distribuição de temperatura no trocador de calor em estado estacionário e do tempo médio de residência obtido experimentalmente e permitiu detectar o sobreprocessamento no processo estudado. / Tubular heat exchangers are widely used for thermal processing of viscous liquid foods because they have larger hydraulic diameters than the plate heat exchangers. The calculation of lethality in this type of exchanger is directly related to velocity profile and the residence time distribution (RTD). For the laminar flow of viscous fluids, Newtonian and non-Newtonian, generally laminar and power law velocity profiles are used, respectively. However, some features of the equipment as irregularities in the pipe, the corrugation of the pipe or the presence of curves can change the ideal velocity profile. This ideality deviation can be characterized through the experimental determination of the residence time distribution of the process. The aim of this work was the experimental determination of the RTD of a viscous fluid in a bitubular thermal processing equipment and the determination of the associated velocity profile. Classic models of RTD were fitted to the data, as well as were proposed and tested new generalized models of RTD, in order to characterize the non ideal laminar flow in tubes. The experimental determination of RTD was performed to volumetric flow rates between 10 and 50 L/h using water, carboximeticelulose solution 1,0% (pseudoplastic) and glycerin/water mixture 80%. The RTD data were obtained through two techniques: conductimetric and colorimetric. The first technique is based on injection of saturated solution of sodium chloride and online detection with a conductivimeter however, unsatisfactory results showed that the method was not suitable for viscous fluids. The second technique is based on the injection of dye and subsequent detection with a spectrophotometer. The best fitted models to the experimental data for the three studied fluids were: ylaminar and exponential generalized models. The lethality was calculated from the temperature distribution in the heat exchanger at steady state and average residence time obtained experimentally and allowed the evaluation of the overprocessing of this process.

O principal objetivo do trabalho foi desenvolver uma ferramenta de simulação, para servir de base para o projeto e dimensionamento de processos contínuos de pasteurização de alimentos líquidos em trocadores de calor a placas, possibilitando minimizar perdas de qualidade sensorial e nutricional, bem como gastos desnecessários com aquecimento e resfriamento, decorrentes do sobreprocessamento, tendo o controle sobre o histórico de temperatura. Foi desenvolvida uma modelagem matemática para o processo contínuo de pasteurização HTST (High Temperature Short Time) de leite em trocador de calor a placas com três seções, para determinação da distribuição de temperatura ao longo do processo e avaliação do impacto sobre o leite. Foram desenvolvidos três modelos e seus resultados confrontados com os dados experimentais, realizados com água e leite. Os três modelos forneceram resultados similares e próximos ao comportamento experimental. O cálculo de letalidade permitiu detectar sobreprocessamento no processo estudado. Ensaios com indicador enzimático (fosfatase alcalina em tampão fosfato) foram realizados para quantificar o impacto do processo sobre o produto e comparar com a letalidade calculada pelos modelos. / The aim of this work was to develop a simulation tool to be used in the design of continuous pasteurization of liquid foods using plate heat exchangers, enabling to minimize the nutritional and sensorial losses as well as unnecessary costs during heating and cooling, caused by the overprocessing. The control is made by the temperature profile. A mathematical model was developed for continuous milk HTST (High Temperature Short Time) pasteurization with a three section plate heat exchanger to determine the temperature profile and to evaluate the process impact on the product. Three models were tested and the simulation results compared with the experimental data using water and milk. The results of the three models were similar among them and close to the experimental behavior. Calculating the lethality of the process showed it was overprocessing the product. Tests using enzymatic indicator (alkaline phosphatase in phosphate buffer) were held to quantify the impact of the process on the product and compare to the lethality calculated using the models.

A demanda por produtos industrializados que apresentem máxima preservação de suas características naturais têm crescido e feito as indústrias alimentícias re-analisarem seus processos para atingirem essa necessidade do mercado. A abordagem convencional conservadora, utilizada para o dimensionamento do processamento térmico de alimentos, pode levar ao sobre-processamento especialmente no regime laminar, devido às significativas distribuições de temperatura e tempos de residência existentes. Um modelo matemático, composto por equações diferenciais de massa e energia foi elaborado, considerando o processamento térmico de um fluido não-newtoniano, sob regime laminar, escoando em um trocador de calor bitubular. No modelo, se levou em conta as dispersões efetivas de massa e energia associadas com o escoamento laminar não ideal, as trocas de calor com o ambiente, a letalidade que ocorre no aquecimento e resfriamento e o perfil de velocidade. O modelo foi testado por meio de simulações do estudo de caso do processamento térmico de suco de graviola (fluido pseudoplástico) considerando a destruição de bolores e leveduras. Objetivou-se nas simulações avaliar o efeito de distintas considerações do modelo nas variáveis consideradas. Os resultados indicaram que as etapas de aquecimento e resfriamento contribuíram de forma significativa na letalidade do processo, assim como as considerações quanto às dispersões de massa e energia. Como exemplo, as letalidades, considerando a abordagem convencional (tubo de retenção isotérmico com velocidade máxima) e o modelo completo (com todas as considerações) apresentaram valores de 1,46 e 5,74, respectivamente. A flexibilidade do modelo elaborado, assim como os tempos computacionais pequenos necessários para obter os resultados são as principais vantagens do uso do mesmo. Acredita-se que o modelo elaborado pode contribuir de forma importante para o correto dimensionamento e avaliação de processos térmicos em indústrias de alimentos, permitindo que a demanda dos consumidores seja atendida. / The demand for industrialized food with maximum retention of sensorial and nutritional attributes has grown and made the food industries rethink operational conditions to meet this market expectation. The classic conservative approach, used for the design of thermal food processing can lead to over-processing specially in laminar regime, due to the existing significant temperature and residence time distributions. A mathematical model, comprising differential equations for mass and heat transfer was elaborated, considering the thermal processing of a non-Newtonian liquid, under laminar flow in a double-pipe heat exchanger. In the model, it was taken into account the effective mass and energy dispersions associated with the non-ideal laminar flow, the heat exchange with the ambient, the contribution from heating and cooling sections in the lethality and the velocity profile. The model was tested through simulations of a study case of soursop juice processing (pseudoplastic fluid) regarding the destruction of yeast and molds. The objective of the simulations was to evaluate the effect of distinct model assumptions on the variables. The results indicated that the heating and cooling sections and the assumptions regarding the effective mass and energy dispersions had an important contribution to the processing lethality. As an example, the lethality, regarding the conventional approach (isothermal holding tube at the maximum velocity) and the complete model (with all the assumptions) were 1.46 and 5.74, respectively. The model flexibility and the small computational time needed for the results to the obtained are the main advantages of its use. It is expected that the developed model can be an important contribution to the correct design and evaluation of thermal processing in food industries, allowing the consumer demands to the reached.