In conventional thermal processing systems, heat energy is transferred through conduction and convection from a hot medium to a cooler product that may result in large temperature gradients and uneven […]

Why Ultraviolet-C Light Is a Superior Processing Solution For Juice Blends The growing demand for health-promoting fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the […]

Microwave Processing – Description             While in-home microwaves have been common in the U.S. since the late 1960s, larger-scale industrial processing using either batch or continuous microwave systems has been […]

5 Ready-To-Use Minimal Preservation Technologies for Fruit, Vegetable and Nut Based Cold Pressed Juices There is a big buzz about the benefits of cold pressed fruit and vegetable juices and […]

Light based technologies started to emerge in food processing practices due to their broad antimicrobial action, low cost and non-thermal purely physical nature. The techniques such as continuous UV-C at […]

Dietary Guidelines for Americans (2015) recommended to consume at least 2.5 cups of vegetables and 2 cups of fruits daily (Based on 2000 kcal/day diet) as they provide many health […]

A technical guidance, published by GMA, identifies the seven main control measures for the control of Salmonella in low moisture foods.  One key control measure includes minimization of cross-contamination, which […]

Plant derived polyphenolic compounds are well known for their bioactivities such as antioxidant and anti-inflammatory action in the human system, which would have important implications in health maintenance and chronic […]

What types of fruit & vegetable products are the best candidates for preservation by HPP? Although high pressure processing achieved much of its early success with applications to halved avocadoes, […]

Salmonella inactivation during extrusion processing Extruded products, such as snacks, cereals, textured vegetable protein and pet foods, remain a highly recalled category of low moisture foods.  In the production of […]