Hosahalli S Ramaswamy

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Packaged fresh pork chops (30-g samples) containing an indigenous bacterial population of approximately 10(7) CFU/g were inoculated with 10(7) CFU of Listeria monocytogenes Scott A per g, heat sealed, and subjected to high-pressure processing at 200 to 400 MPa for up to 90 min. Total counts and the number of surviving L. monocytogenes cells were determined(More)
Recognition of weeds with image processing and their use with fuzzy logic for precision farming. Can. Agric. Eng. 42:195-200. Herbicide use can be reduced if the spatial distribution of weeds in the field is taken into account. This paper reports the initial stages of development of an image capture/processing system to detect weeds, as well as a fuzzy(More)
Radio frequency (RF) heating is a promising technology for food applications because of the associated rapid and uniform heat distribution, large penetration depth and lower energy consumption. Radio frequency heating has been successfully applied for drying, baking and thawing of frozen meat and in meat processing. However, its use in continuous(More)
The combined effects of water activity (aw), storage temperature, headspace oxygen and carbon dioxide concentrations on the growth of, and aflatoxin production by Aspergillus flavus on sterile peanuts were examined using a process optimization technique termed response surface methodology (RSM). Regression analysis of the data indicated that aw, storage(More)
Whether intrathymic-positive and -negative selection of conventional alpha beta T cells occur in anatomically distinct sites is a matter of debate. By using a system composed of two distinct immune receptors, the Y-Ae mAb and the 1H3.1 (V alpha 1/V beta 6) TCR, both directed against the 52--68 fragment of the I-E alpha-chain (E alpha 52--68) bound to(More)
High pressure (HP) is an alternative technique for thermal sterilization of foods with minimum quality loss. HP destruction kinetics of bacterial spores is essential to establishing sterilization process, but knowledge in this field is still very limited. In this study, destruction kinetics was investigated using Clostridium sporogenes PA 3679 (ATCC7955)(More)
We have purified a high molecular weight ribonuclease (hmRNase) from human milk by a two-step column chromatographic procedure and characterized the enzyme. The molecular mass of hmRNase is 80 kDa as determined from SDS-polyacrylamide gel electrophoresis. The pH optimum of the enzyme is in the range of 7.5-8.0, similar to other secretory RNases. hmRNase is(More)
Effects of high-pressure (HP) treatment on the rheological, thermal and dielectric properties of the four selected starch dispersions (two modified starches, one native and one resistant) were evaluated. Differential scanning calorimetry (DSC) and oscillatory rheometry were employed to assess the extent of starch gelatinization and the developed gel(More)
Thermal properties of food systems at high pressure (HP) are important in the design and operation of HP processing equipment. Available techniques for thermal property evaluation under HP conditions are still very limited. In this study, a dual-needle line-heat-source (DNL) device was installed in an HP vessel to evaluate thermal conductivity (k),(More)
Consumer awareness and demand for nutritious yet inexpensive food products call for innovative processing techniques that have both safety and quality as primary objectives. These challenges appear to have been met by aseptic processing techniques, especially for liquid and high-acid foods. However, the extension of aseptic processing principles to low-acid(More)