Ralph P. Cavalieri

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Hot air and hot water heating methods have been extensively studied as thermal treatments to control insect pests in fruits to replace chemical fumigation. An inherent difficulty in using these methods is that slow heating rates may result in long treatment times and possible damage to fruit quality. Many factors influence heating time. A systematic(More)
This research was conducted to provide a theoretical basis and experimental evidence to support the hypothesis that insect larvae can be preferentially heated in dry nuts and fruits by radio frequency (RF) heating for pest control. We selected codling moth larvae as the target insect and in–shell walnuts as the host material for this study, and focused our(More)
A practical process protocol was developed to control insect pests in in-shell walnuts using a 27 MHz pilot scale radio frequency (RF) system. Fifth-instars, that had been determined to be the most heat resistant life stage for navel orangeworm (Amyelois transitella [Walker]) using a heating block system, were selected as the targeted insect in the protocol(More)
Biological Systems Engineering Department, Washington State University, Pullman, WA 99164, USA Graphic Packaging International, Inc., 4455 Table Mountain Drive, Golden, CO 80403, USA c School of Electrical Engineering and Computer Science, Washington State University, Pullman, WA 99164, USA Agricultural Research Center, College of Agricultural, Human, and(More)
An improved amperometric method for rapid (2 min) quantitative determination of lipoxygenase (LOX) activity in vegetable tissue crude homogenates is presented. Measured LOX activity was linear (R(2) > 0.99) throughout the entire activity range for green bean and for corn below 70% activity. The resolution was 0.4% or 1.11 micromol L(-1) s(-1) of oxygen. The(More)
Blanching is a unit operation prior to freezing, canning, or drying in which fruits or vegetables are heated for the purpose of inactivating enzymes; modifying texture; preserving color, flavor, and nutritional value; and removing trapped air. Hot water and steam are the most commonly used heating media for blanching in industry, but microwave and hot gas(More)
by José Ignacio Reyes De Corcuera, Ph.D. Washington State University May 2004 Chair: Ralph P. Cavalieri This dissertation concerns the development of amperometric glucose oxidasebased biosensors using electrochemically-generated polymers as enzyme immobilization matrices. A potential novel application of amperometric enzyme biosensors as timetemperature(More)
A novel exogenous time-temperature integrator (TTI) based on an amperometric glucose oxidase biosensor is presented. The TTI consists of the enzyme entrapped within an electrochemically generated poly(o-phenylenediamine) (PoPD) thin film deposited on the interior wall of a platinum (Pt) or a platinized stainless steel (Pt-SS) capsule. After thermal(More)
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