Gauri S. Mittal

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AIMS To evaluate the efficacy of ultraviolet (UV) light (254 nm) combined with hydrogen peroxide (H(2)O(2)) to inactivate bacteria on and within fresh produce. METHODS AND RESULTS The produce was steep inoculated in bacterial cell suspension followed by vacuum infiltration. The inoculated samples were sprayed with H(2)O(2) under constant UV illumination.(More)
The study of the electroporation on biomembranes has become one of the most exciting topics in the biophysical and biotechnological areas. Researchers all over the world have been focused on four major areas: measurements of transmembrane potential (TMP); dynamics of electroporation such as time sequence, properties of electropores such as size, structure,(More)
Novel nonthermal processes, such as high hydrostatic pressure (HHP), pulsed electric fields (PEFs), ionizing radiation and ultrasonication, are able to inactivate microorganisms at ambient or sublethal temperatures. Many of these processes require very high treatment intensities, however, to achieve adequate microbial destruction in low-acid foods.(More)
Combinations of different hurdles, including moderately high temperatures (<60 degrees C), antimicrobial compounds, and pulsed electric field (PEF) treatment, to reduce Salmonella in pasteurized and freshly squeezed orange juices (with and without pulp) were explored. Populations of Salmonella Typhimurium were found to decrease with an increase in pulse(More)
Many studies have demonstrated that high voltage pulsed electric field (PEF) treatment has lethal effects on microorganisms including Escherichia coli O157:H7; however, the survival of this pathogen through the PEF treatment is not fully understood. Fresh apple cider samples inoculated with E. coli O157:H7 strain EC920026 were treated with 10, 20, and 30(More)
The effects of vacuum packaging, chilling rate (slow or fast), and fat cover thickness (≤ 4 mm or 7-8 mm) on pH and water-holding properties of longissimus dorsi muscle were assessed during beef ageing. The longissimus dorsi muscles were aged on the carcass or in vacuum packaging. Muscle samples were taken on days 0 (24 h post-mortem), 2, 4, 8, 12 and 16 to(More)
The effects of vacuum packaging, chilling rate (slow or fast), and fat cover thickness (⩽4 mm or 7-8 mm) on the colour parameters of beef m. longissimus dorsi muscle were assessed during ageing. The m. longissimus dorsi muscle was aged on the carcass or in vacuum packaging. Muscle samples for analysis were taken on days 0 (24 hr post mortem), 2, 4, 8, 12(More)
The effect of radio frequency (RF) cooking, on the quality (colour, water holding capacity, texture), heating rate, and temperature history of three types of meat products (ground, comminuted and muscle), was investigated after heating to centre temperature of 72 °C in a 1.5 kW RF heater operating at 27.12 MHz. The results were compared with that obtained(More)
Pre-treatments are screening, catch basins, flotation, equalization, and settlers for recovering proteins and fats from abattoir wastewater. With chemical addition, dissolved air flotation (DAF) units can achieve chemical oxygen demand (COD) reductions ranging from 32% to 90% and are capable of removing large amounts of nutrients. Aerobic trickling towers(More)