This paper serves as an overview of various aspects of thermal processing. Heat processing
of foods has a long history and is still one of the most important preservation methods. To …

Aims: To determine thermal resistance, the effect of pasteurization temperature variations (c.
2° C) in a continuous system in the number of decimal reductions (n) of a Byssochlamys …

The effects of cold plasma on Deinococcus radiodurans, plasmid DNA, and model proteins
were assessed using microbiological, spectrometric, and biochemical techniques. In low …

Although numerous papers on Microbiological Risk Assessment (MRA) of food products
have been published, a number of issues related to it remain unresolved. This paper …

Monte Carlo procedures can be used to evaluate the uncertainty of food safety and quality
estimations associated with the variability in the parameters for the calculation model used …

Ultrahigh pressure (UHP) and pulsed electric field (PEF) are emerging processing
technologies developed to enhance the safety while maintaining the fresh-like quality of …

Consumer demand for food safety and quality improvements, combined with new
regulations, requires determining the processor's confidence level that processes lowering …

In response to recent requirements in food regulations, new procedures are now necessary
to evaluate the impact of the variability in the parameters of food engineering models used …

The food industry widely uses the F-value which considers microbial log-linear inactivation,
while microbial heat inactivation may result in a non-log-linear inactivation pattern due to …

Predictive models for the exponential growth rate (EGR) and germination, outgrowth, and
lag times (GOL) of Bacillus stearothermophilus previously developed in our laboratory were …