Maria Elena Castell-Perez

Texas A&M University | TAMU · Department of Biological & Agricultural Engineering (College of Agriculture and Life Sciences)

The applications of nanoscale zeolitic imidazolate frameworks (ZIF‐8) for antimicrobial drug delivery depend on the aqueous suspension stability of the ZIF‐8 which is influenced by their crystallinity, size, shape, aggregation, and surface chemistry. This study evaluated the stability of ZIF‐8 nanoparticles in terms of their aggregation and sedimen...

Biomass–fungi composite materials primarily consist of biomass particles (sourced from agricultural residues) and a network of fungal hyphae that bind the biomass particles together. These materials have potential applications across diverse industries, such as packaging, furniture, and construction. 3D printing offers a new approach to manufacturi...

We assessed the efficacy of oversampling techniques to enhance machine learning model performance in predicting Escherichia coli MG1655 presence in spinach wash water. Three oversampling methods were applied to balance two datasets, forming the basis for training random forest (RF), support vector machines (SVMs), and binomial logistic regression (...

Antimicrobial packaging films are of interest to the fresh produce industry due to the high number of foodborne illness outbreaks associated with these products. This study evaluated the antimicrobial effectiveness of poly (vinyl alcohol) (PVA) films with embedded zeolitic imidazolate framework (ZIF‐8) nanoparticles carrying trans‐cinnamaldehyde (T...

This study evaluated the physical, mechanical, barrier properties, and transition temperatures of poly (vinyl alcohol) (PVA) films with embedded zeolitic imidazolate framework‐8 (ZIF‐8) nanoparticles carrying a natural antimicrobial, trans‐cinnamaldehyde (TC). The ZIF‐8 nanoparticles were synthesized using a sonochemical method and incorporated int...

This study synthesized and characterized ZIF‐8 nanoparticles encapsulated with trans‐cinnamaldehyde oil (TC) and evaluated their antimicrobial effectiveness against Escherichia coli O157:H7 on fresh spinach leaves. The antimicrobial activity of different mass ratios of TC‐encapsulated ZIF‐8 against E. coli O157:H7 (ATCC 43895) strain was assessed a...

Biomass–fungi composites, an emerging class of sustainable materials, have potential applications in the construction and packaging industries. Molding-based manufacturing methods are typically employed to make products from these composites. Recently, a 3D printing-based method was developed for biomass–fungi composites to eliminate the need for m...

This study investigated the efficacy of integrated electron beam (e‐beam) irradiation and hydrogen peroxide (H2O2) aqueous solution treatments to inactivate mixed strains of Salmonella inoculated in grape tomatoes. Whole grape tomatoes were inoculated with a mixed bacterial cocktail composed of five strains of Salmonella enterica corresponding to s...

A food safety agent‐based model (FS‐ABS) with discrete time event simulation using NetLogo© was developed to predict the levels of cross‐contamination in a lettuce processing facility. Visualization of the whole processing line shows different lettuce pieces around each equipment's surface. The focus was set on Romaine lettuce processing and on the...

An agent‐based simulation was developed to represent the spatial and temporal Escherichia coli O157:H7 cross‐contamination dynamics in a processing facility for fresh‐cut romaine lettuces using NetLogo. An extension was added to the model to predict E. coli O157:H7 growth due to temperature abuses in a cold storage facility. A user‐friendly interfa...

Electron beam technology may be integrated into the fresh produce wash water line, as an advanced oxidation process (AOP). However, prior to implementation, effectiveness of the technology must be assessed. Hydroxyl radical scavengers were used to quantify the role of yield of hydroxyl radicals in inactivation of the selected pathogen in aqueous so...

This white paper proposes research on the design and evaluation of an integrated system assembled to the vehicle with no energy penalty where a sequence of processes, cooling, heating, mass transfer, and compression, will take place while driving. The increasing demand for fresh produce has led to an expansion of the US urban agriculture industry (...

Treatment of foods with irradiation is an effective means to prevent food-borne diseases which cause massive disruptions to the health and economic systems of societies. Although the safety of irradiation technology to process foods has been extensively proven and it is highly regulated, some consumers are still reluctant to accept irradiated foods...

This article describes the fundamentals behind the use of irradiation technology to treat food products and an overview of the most recent advances in the technology and future applications. The mechanisms of microbial inactivation and the chemical effects of ionizing radiation on food components are presented. Aspects of irradiation technologies r...

Flow characterization of ground materials based on standard physical properties is not always accurate and must be complemented with other properties that help characterize their flowability. The flow properties of yellow cornmeal as a function of moisture content (10.0%, 13.5% 17.0%, and 20.0% wet basis) and concentrations of added conditioner (ca...

Although fumigation of affected trees is the common control methodof the pinewood nematode, a causal agent of pine wilt disease,the treatment causes environmental problems and is expensive.This study assessed the effectiveness of irradiation technology.The physical properties and atomic composition of pinewood wereobtained from the literature as in...

ABSTRACT The functional characteristics of protein-based complexes for use as carrier systems of Purple Sweet Potato (PSP) Anthocyanins (ACN)were evaluated using rheological, physical and microscopy principles. Four different concentrations of PSP-ACN stock solution (2, 5, 15, and 25 mg) were mixed with 20 μM of protein in NaCl solution (final mix...

Highbush blueberries (Vaccinium corymbosum L.) are “super fruits” because they are a good source of antioxidants. However, they have a short shelf‐life. Therefore, methods to mitigate quality degradation of blueberries throughout storage must be assessed. This study evaluated the synergistic effect of two non‐thermal technologies on the quality of...

Cucumber (Cucumis sativus) is one of the most cultivated vegetable in the world which is mostly consumed raw. Raw products are important vehicles for the transmission of pathogens which cause foodborne illness. Recently, a multistate Salmonella Poona outbreak in the USA was linked to the consumption of contaminated imported Californian cucumbers. H...

Control of the absorbed dose, i.e., the energy imparted to a given material, is crucial to ensure uniformity of the treatment. This is of particular importance when considering irradiation as an intervention step to ensure food safety. Measurement of the absorbed dose is challenging due to the complex shape and non-homogeneous nature of food produc...

The Baranyi model was used to obtain the initial cell concentration, yo, lag time, tlag, maximum cell concentration, ymax, and maximum growth rate, μmax, using data collected on the growth of cold-adapted (CA) Listeria monocytogenes and Listeria innocua on fresh spinach leaves under refrigeration temperatures (3, 5, and 8 °C). For L. monocytogenes,...

Purpose of Review The purpose of this review is to present the challenges and potential solutions regarding the food manufacturing industry and waste production within the WEF (Water, Energy, and Food) nexus framework. Prevention and recovery solutions to alleviate waste from food producing (farm), industrial/retail (processing), and consuming (con...

The increase in foodborne illness outbreaks associated with fresh and fresh-cut produce in the USA has been attributed to ineffectiveness of current handling practices. This study describes the change in concentration of population of Listeria innocua to then quantify the effectiveness of washing treatments and storage temperature in the growth of...

The objective of this study was to conduct a preliminary assessment of a method to produce refined guar splits that will have a white color and reach a viscosity of 6,500 centipoise at a 0.92% solids concentration. Processing steps analyzed included drying, milling, sieving, and polishing. Mathematical relationships were established to determine th...

The objective of this study was to evaluate the application of visible spectroscopy to discern the entrapment capability of a hydrophobic compound (trans-cinnamaldehyde) by electrostatic precipitation in aqueous solution of pure whey proteins or in combination with octenyl succinic anhydrate (OSA)-modified polysaccharides. Particles were obtained b...

The purpose of this study was to conduct a quantitative microbial risk assessment (QMRA) for Listeria monocytogenes infection from consumption of fresh baby spinach leaves, and provide recommendations on intervention strategies including water washing, use of sanitizers (peracetic acid (PAA), chlorine dioxide (ClO2) and chlorine), irradiation, and...

The objective of this study was to determine whether addition of hydrocolloids, buffer ingredients, salt, and sodium phosphate improve the color, texture, and pH of normal and pale, soft, and exudative (PSE) meat. Specific solutions include potassium bicarbonate (KHCO), ammonium bicarbonate (NHHCO), hydroxypropyl methylcellulose (HPMC), and konjac...

Proanthocyanidins (PA) crosslink proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat flour was evaluated using mixograph, large (TA.XT2i)...

Dynamic tests (23° C, pH ∼7.0) yielding relaxation times, λ, as a function of frequency and polymer concentration were performed to assess self-assembly characteristics of biopolymers in aqueous solution. Reduction of λ-values (slope) up to a critical frequency value (CFV) helps characterize structure formation. Proteins and octenyl succinic anhydr...

Ingredient substitution can produce modest changes in wheat dough that are not detectable by standard methods, but significantly impact final product quality. This study used dynamic oscillatory frequency sweep tests to evaluate effects of substitution of sodium with potassium and calcium based leavening systems on tortilla dough viscoelastic prope...

Encapsulation of hydrophobic plant essential oil components (EOC) into surfactant micelles can assist the decontamination of fresh produce surfaces from bacterial pathogens during postharvest washing. Loading of eugenol and carvacrol into surfactant micelles of polysorbate 20 (Tween 20), Surfynol® 485W, sodium dodecyl sulfate (SDS), and CytoGuard®...

Trans ‐cinnamaldehyde incorporated chitosan‐alginate nanoparticles were synthesized using the ionic gelation and polyelectrolyte complexation technique. Alginate, chitosan, calcium chloride, and trans ‐cinnamaldehyde at predetermined concentrations were complexed electrostatically to optimize particle size and loading efficiency. A final methodolog...

The high cost and potential toxicity of biodegradable polymers like poly(lactic-co-glycolic)acid (PLGA) has increased the interest in natural and modified biopolymers as bioactive carriers. This study characterized the physical stability (water sorption and state transition behavior) of selected starch and proteins: octenyl succinate-modified depol...

Mango is a popular tropical fruit, comprising approximately half of all tropical fruits produced worldwide. Phytosanitary irradiation is a promising treatment as an alternative to fumigation. Most of the irradiation, however, is done in pallet loads, resulting in non-uniform dose distribution in fruits. Therefore, accurate dose calculation is neede...

Leafy greens such as spinach may be contaminated with Listeria monocytogenes during pre-harvest and postharvest handling. Recent recalls issued for Listeria-contaminated leafy greens are driving the need for technologies to minimize safety issues in fresh and fresh-cut produce. This study assessed the effectiveness of washing treatments as a postha...

Electron beam irradiation can help prevent outbreaks due to consumption of raw nuts. However, their high-fat content makes irradiation difficult and methods to reduce the dose required for decontamination (D10-value) are needed; in addition, accurate D10-values are currently lacking. Our objectives were (1) to determine the effect of irradiation se...

The objective of this study was to develop a multilayered edible coating with antimicrobial agent to extend the shelf life of fresh-cut cantaloupe stored at 4 °C. Three different sets of experiments were designed to test the effect of different concentrations of chitosan (0.5, 1, 2 g/100 g), pectin (0.5, 1, 2 g/100 g), and encapsulated trans-cinnam...

This study assessed the application of an antibrowning solution using vacuum impregnation (VI) and then electron-beam irradiation as a means to extend the shelf life of sliced white button mushrooms (Agaricus bisporus). A preliminary study helped to determine the best antibrowning solution and VI process parameters. Mushroom slices were impregnated...

Fresh cantaloupe flesh has intercellular spaces, which may be the route for internalization of gram-negative bacteria. Growth of Salmonella Typhimurium LT2 was described by the Baranyi growth model, while and exponential decay function predicted the internalization of bacteria in the cantaloupe flesh. A population of 4.02 logs (CFU/g) was verified...

The objective of this study was to develop a quantitative risk assessment model to evaluate the microbial hazards during processing of baby spinach leaves using scenario analysis and predictive microbiology. The effectiveness of intervention strategies (temperature control during harvest, washing, and irradiation) was also integrated into the risk...

After field harvest, baby spinaches are transported to the packing shed where they are cooled by forced air systems. If contaminated, the temperature of spinaches will affect the number of pathogens in the leaves, and effective temperature control is critical to restrict their growth. Hence, the need to assess the impact of cooling practices on the...

This study evaluated the effect of produce type, resuspension medium, dose uniformity ratio (DUR), and sample preparation conditions (tissue exposure, MAP, anoxia) on the D10-value of an Escherichia coli cocktail (BAA-1427, BAA-1428, and BAA-1430) and Salmonella Typhimurium LT2 inoculated on the surfaces of tomato, cantaloupe, romaine lettuce, and...

An iron-based oxygen absorber (ABSO2RB®) activated by moisture was incorporated into a retort laminate and used to package chicken pesto with noodles. The effect of packaging material (regular MRE and oxygen-absorbing pouches) and reformulation with olive oil on the quality and shelf life of the entrée were investigated. Physical properties (color,...

Unlabelled: Recent outbreaks associated to the consumption of raw or minimally processed vegetable products that have resulted in several illnesses and a few deaths call for urgent actions aimed at improving the safety of those products. Electron beam irradiation can extend shelf-life and assure safety of fresh produce. However, undesirable effect...

Pathogens internalize in fresh produce. When using e-beam accelerators to treat the produce, it must be designed to ensure that the entrance dose will translate into the effective dose delivered at the interior of the food. The low penetration capacity of e-beam accelerators makes this a difficult task. If dose is non-uniform at different locations...

Unlabelled: Eugenol and trans-cinnamaldehyde are natural compounds known to be highly effective antimicrobials; however, both are hydrophobic molecules, a limitation to their use within the food industry. The goal of this study was to synthesize spherical poly (DL-lactide-co-glycolide) (PLGA) nanoparticles with entrapped eugenol and trans-cinnamal...

The FDA recently approved irradiation treatment of leafy greens such as spinach up to 1 kGy; however, it is important to reduce the dose required to decontaminate the produce while maintaining its quality. Thus, the objectives of this study were: (1) to assess the radiation sensitivities of Salmonella spp. and Listeria spp. inoculated in ready-to-e...

Accurate dose calculation is needed to ensure proper irradiation process control to maintain the freshness of the product. Our objective was to establish the best irradiation treatment for shell eggs taking into account their different components (shell, albumen, yolk). Computer tomography (CT) data were used to generate a 3-D geometry to simulate...

This paper is aimed at developing an efficient process, in terms of the material removal rate (MRR), for the lapping of polycrystalline diamond compact (PDC). A carbomer based viscoelastic vehicle with a non-reversible shear-thinning property was first developed for the effective suspension of diamond grits used for lapping. The effects of key proc...

Cantaloupes (Cucumis melo) have been implicated in several recent Salmonella outbreaks. Electron beam irradiation at the required dose can effectively inhibit pathogens while maintaining produce quality. The objective of this study was to evaluate pathogen inactivation in cantaloupes for optimization of electron beam treatment using dose distributi...

Irradiation penetrates food tissues and effectively reduces the number of food microorganisms in fresh produce, but the efficacy of the process against internalized bacteria is unknown. The objective of this study was to understand the mechanisms of pathogen colonization of plants relative to lettuce leaf structures so that radiation treatment of f...

Oxygen within the sealed package can reduce the quality of liquid-based food products with high oil content such as hot-filled meal-ready-to-eat (MRE) cheese spread, a component of military operational rations. The aim of this study was to test a novel oxygen absorber-containing laminate material and its ability to maintain and/or extend shelf life...

Broccoli is a popular item in the diet of the US population, commonly found in salads ready-to-eat. The recent recalls of fresh produce due to contamination with Escherichia coli and other pathogens emphasize the need to find effective means to treat minimally processed fresh foods. Our study assessed the effect of ionizing radiation using electron...

Electron beam irradiation can inhibit pathogens in fresh produce while maintaining its quality. However, proper dose determination in complex-shaped produce is difficult, and needs further evaluation to ensure adequate irradiation treatment. The objective of this study was to establish the best treatment for irradiation of a broccoli head by compar...

We investigated the effect of electron beam irradiation, storage conditions, and model food pH on the release characteristics of trans-cinnamaldehyde incorporated into polyamide-coated low-density polyethylene (LDPE) films. Active agent release rate on irradiated films (up to 20.0 kGy) decreased by 69% compared with the nonirradiated controls, from...

We experimentally assessed the efficacy of electron beam irradiation to ensure the safety and quality of ready-to-eat spinach leaves using a 2-MeV Van de Graff accelerator. Spinach leaves (approximately 8 g) inside petri dishes were irradiated up to 1 kGy and stored at 4 degrees C for 15 d. Nonirradiated samples served as controls. Color, texture,...

A Web-based integrated system was developed for data manipulation and management for particle transport simulation in foods. Particle transport simulation of foods is an important food irradiation technique for dosimetry assessment of a given irradiation system to deliver the required dose to the products intended for treatment. A CT (Computed Tomo...

IntroductionThermal TechnologiesNon-Thermal TechnologiesOther Decontamination SystemsConclusions and Future Needs

We determined the dose distribution within a tray of highbush blueberries ( Vaccinium corymbosum L.) exposed to electron beam irradiation at medium levels (1.0–3.2 kGy) using Monte Carlo and computer tomography scanning technology. We also evaluated the quality of irradiated and nonirradiated (control) fruits stored at 5C and 70% relative humidity...

We evaluated the effects of ionizing radiation (1–3kGy) and incorporation of antimicrobials on the functional properties of low-density polyethylene (LDPE)/polyamide films. We established the antimicrobial effectiveness of several coatings of FDA-approved antimicrobial compounds including sorbic acid, carvacrol, trans-cinnamaldehyde, thymol and ros...

Obtaining a uniform dose in inherently irregularly shaped foods, such as an apple, is very difficult, and development of accurate dose calculation methodologies is needed. The objective was to determine the most uniform irradiation treatment on apple surrogates and GAFCHROMIC® HD-810 films using electron beams from a 2MeV Van de Graaff (VDG) accele...

We assessed the effect of electron beam irradiation of packaged fresh blueberries at doses greater than 1.0 kGy on the quality attributes of the fruits. Irradiation experiments were conducted using a 10 MeV (18 kW) linear accelerator with single beam fixture. Fruits were stored at 5 °C and 70.4% RH for 14 days and tested at days 0, 3, 7 and 14 for...

A chemical solution composed of paraffin wax, chloroform, and methyl yellow was shaped into a solid 3-D apple-phantom to determine absorbed dose from e-beams. The purpose of this study was to develop a 3-D dosimeter to visualize 3-D dose distribution in complex-shaped food products. Intensity data of an apple-phantom irradiated at 45° with a Van de...

We determined the optimum irradiation treatment for decontamination of physiologically mature fresh “Tommy Atkins” mangoes, without detriment to the fruits' sensory and chemical properties. Mangoes were irradiated at 1.0, 1.5 and 3.1 kGy using a 10-MeV linear accelerator (14-kW LINAC, double beam mode). Mangoes were stored for 21 days at 12C and 62...

We determined the influence of fruit maturity on the killing effectiveness of electron beam irradiation using model foods systems resembling melons. The model systems consisted of mixtures of 100 g/l of unflavored gelatin and sugars at three ratios (fructose : glucose : sucrose) and levels designated as early ripe, ER, 3.0 g/l, 1.5:1.5:0; moderatel...

To obtain satisfactory e-beam irradiation of fresh products a strict process control is required to ensure that the dose delivered to all parts of the treated product falls within some specified range. As a basis of a dosimetry technique, assessment of the exact geometry of fresh products in a 3-D configuration is needed. Obtaining a uniform dose i...

ABSTRACTA computer simulation model was developed to predict the time for temperature equilibration as well as microbial growth within a food product during freezing and the equilibration to frozen storage conditions. Theoretical results indicate that freezing medium temperature, surface heat transfer coefficient and product size influence the equi...

ABSTRACTA simple and accurate procedure to determine the flow properties of powerlaw fluids using a paddle type mixer viscometer is described. The approach considers the mixer as analogous to a concentric cylinder system and incorporates the inclusion of end effects in modeling. The procedure significantly reduces data collection because calibratio...

Textural changes of canned biscuit wheat dough during microwave and conventional baking were described and contrasted using empirical methods. Drastic increases of specific volume and modulus of elasticity were observed in the beginning and the ending periods of both baking processes. Weight loss showed a significantly (p < 0.001) linear relationsh...

Established mixer viscometry methods, the viscosity matching and the slope methods, were evaluated for determining average shear rates when agitating time-independent, non-Newtonian fluids. Results indicate that the use of a constant value of the mixer proportionally constant, k', is not valid for all ranges of fluid rheological properties, system...

Regular and peanut-fortified idli batters showed shear-thinning behavior before and after fermentation. Fermentation increased batter viscosity and degree of shear thinning of regular and peanut-fortified batters. Fortification with defatted peanut flour (DPF) (up to 20%) significantly increased viscosity and the batters became more shear thinning...

The stress relaxation technique successfully detected changes in masa due to differences in initial moisture content and resting conditions (time and packaging). Changes in softness of corn tortillas was evaluated (fresh to stale) using the stress relaxation technique in uniaxial tension, and bending-tension. Stiffness and energy dissipated were th...

The change in texture of corn tortillas due to staling is described using stress relaxation methods. Tortilla strips (70 × 35 mm) were subject to stress relaxation under tension at 3% strain. Force versus distance values were transformed into the textural indicator of stiffness. Fresh corn tortilla had significantly lower stiffness values than the...

ABSTRACTA low cost mixer viscometer system was developed using a Brookfield viscometer interfaced to a Hewlett Packard (HP) digital cassete drive. Tests were conducted in a Brookfield Small Sample Adapter with a specially designed flag type, mixer impeller. The system was tested for two power law type products (apricot puree and guar gum) with resu...

  We evaluated the chemical and microbiological quality of Cornish game hen carcasses irradiated up to 7 kGy with a 10 MeV linear accelerator (dual beam configuration). Eighty frozen and vacuum packaged (approximately 0.45 kg) Cornish game hens (Gallus domesticus) were irradiated and stored in low-density polyethylene bags at 4 ± 1 °C for 21 d; non...

The aim of this study was to identify a potential surrogate to describe the radiation sensitivity of the most common pathogens encountered in fruits. Three pathogens: Escherichia coli O157:H7 933, Listeria monocytogenes ATCC 51414, and Salmonella Poona, and five non-pathogens: E. coli K-12 MG1655, Listeria innocua Seeliger 1983 (NRRL B-33003 and NR...

Obtaining a uniform dose in inherently irregularly shaped foods, such as an apple, is very difficult, and development of accurate dose calculation methodologies is needed. The specific objectives of this study were: (1) to obtain detailed, high resolution dose maps using CT scanning and Monte Carlo simulation techniques, and (2) to determine the ac...

  We have evaluated the effect of electron beam irradiation (up to 20 kGy) on the functional and barrier properties of trans-cinnamaldehyde-coated low-density polyethylene (LDPE)/polyamide films. Irradiation did not affect the tensile strength and toughness of the films, but the 20 kGy treatment increased the percent elongation-at-break significant...

Recent studies have shown that subjecting foods to high temperatures during cooking processes such as frying gives rise to the formation of acrylamide. Several factors including product composition and processing conditions affect the rate of formation of this chemical in starch-rich foods. Low reducing sugar and the amino acid asparagine content i...

This research focused on determining the dose levels suitable for electron beam irradiation of mangoes without detriment to the fruit's quality characteristics. Physicochemical, textural, respiration rates, microstructural, and sensory characteristics of “Tommy Atkins” mangoes irradiated at 1.0, 1.5, and 3.1 kGy using a 10 MeV (10 kW) linear accele...

The Monte Carlo electron-transport simulation (MCNP-5) and computer axial tomography (CT) scan technology were used to predict the dose distribution in an irregular-shaped food product, an apple-phantom composed of paraffin wax, chloroform and methyl yellow. The Monte Carlo code used was successfully tested against the experimental data, resulting...

Despite the impressive advances in electron beam irradiation, the technology is not ready for application to all types of fresh and/or minimally processed fruits and vegetables. The relationships between food product quality (nutrients, colour and texture) and irradiation dose are still needed. Cantaloupes (Cucumis melo, L.) have become a product o...

The properties of peanut protein films were modified using physical and chemical treatments, and their effects on color, mechanical strength, water solubility and barrier to water vapor and oxygen of the films were investigated. Physical treatments consisted of heat denaturation of film-forming solution for 30 min at 60°C, 70°C, 80°C and 90°C, ultr...

We investigated the effects of low-dose electron beam irradiation (1.0, 1.5 and 3.2 kGy) on the quality of commercially prepackaged fresh romaine lettuce hearts. The impact of the irradiation treatment on the functionality of the package was also evaluated. Irradiated samples showed slight changes in color, but these changes were not significantly...

The most difficult technical challenge for surface irradiation of fruits and vegetables is the need to achieve a uniform dose over the entire surface of convoluted shapes. The main goal of this research was to calculate the dose distribution produced by low energy electron irradiation of a typical complex shape, an apple, using Monte Carlo simulati...

The extent of corn tortilla staling was quantified in terms of degree of amylopectin crystallization using data from stress relaxation and polymer crystallization theory. The staling process in corn tortillas was studied as a function of time (fresh up to 10 days) and storage temperature (6–35 °C). Fresh corn tortilla has a lower value of stiffness...

The effect of superheated steam temperature (115, 130, and 145C) and convective heat transfer coefficient (100 and 160 W/m2C) on the drying rate and product quality attributes (shrinkage, density, porosity, color, texture, and nutrition loss) of potato chips was investigated. Furthermore, potato chips dried by impinging superheated steam (130 and 1...