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RF Pasteurization Low Moisure Food Safety

By Our Group

  • Xu, J., Liu, S., Tang, J., Ozturk, S., Kong, F., Shah, D.H. 2018. Application of freeze-dried Enterococcus faecium NRRL B-2354 in radio-frequency pasteurization of wheat flour. LWT – Food Science and Technology. 90: 124-131. [full text]
  • Liu, S., Ozturk, S., Xu, J., Kong, F., Gray, P., Zhu, M.J., Sablani, S.S., Tang, J. 2018. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies. Journal of Food Engineering. 217: 68-74. [full text]
  • Xu, J., Liu, S., Song, J., Tang, J., Zhu, M., Gray, P. 2018. Dry-inoculation method for thermal inactivation studies in wheat flour using freeze-dried Enterococcus faecium NRRL B-2354. LWT – Food Science and Technology. 89: 10-17. [full text]
  • Tadapaneni, R.K., Yang, R., Carter, B., Tang, J. 2017. A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperatures. Food Research International. 102: 203-212. [full text]
  • Alfaifi, B., Tang, J., Rasco, B., Wang, S., Sablani, S., 2016. Computer simulation analyses to improve radio frequency (RF) heating uniformity in dried fruits for insect control. Innovative Food Science and Emerging Technologies. 37: 125-137. [full text]
  • Syamaladevi, R.M., Tang, J., Zhong, Q., 2016. Water diffusion from a bacterial cell in low-moisture foods. Journal of Food Science. R1-R6. [full text]
  • Syamaladevi, R.M., Tang, J., Villa-Rojas, R., Sablani, S., Carter, B., Campbell, G., 2016. Influence of water activity on thermal resistance of microorganisms in low-moisture foods: a review. Comprehensive Reviews in Food Science and Food Safety. 15: 353-370. [full text]
  • Syamaladevi, R.M., Tadapaneni, R.K., Xu, J., Villa-Rojas, R., Tang, J., Carter, B., Sablani, S., Marks, B., 2016. Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter. Food Research International 81: 163-170. [full text]
  • Luan, D., Tang, J., Liu, F., Tang, Z., Li, F., Lin, H., Bohnet, S., 2015. Dielectric properties of bentonite water pastes used for stable loads in microwave thermal processing systems. Journal of Food Engineering, 161:40-47. [full text]
  • Jiao, Y., Tang, J., Wang, S., 2014. A new strategy to imporve heating uniformity of low moisture foods in radio frequency treatment for pathogen control. Journal of Food Engineeering. 141: 128-138. [full text].
  • Jiao, Y., Tang, J., Wang, S., Koral, T. 2014. Influence of dielectric properties on the heating rate in free-runnng oscillator radio frequency systems. Journal of Food Engineering, 120: 197-203. [full text]
  • Balbaifi, B., Tang, J., Jiao, Y., Wang, S., Rasco, B.,, Jiao, S., Sablani, S. 2014. Radio frequency disinfestation treatments for dried fruit:Model development and validation. Journal of Food Engineering, 120: 268-276. [full text]
  • Villa-Rojas R., Tang J., Wang S., Gao M., Kang D-H., Mah J-H., Gray P., Sosa-Morales M.E., Lopez-Malo A. 2013. Thermal inactivation of Salmonella Enteritidis PT 30 in almond kernels as influenced by water activity. Journal of Food Protection, 76(1): 26-32. [full text]
  • Gao M., Tang J., Johnson J.A., Wang S. 2012. Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization, Journal of Food Engineering, 112(4): 282-287. [full text]
  • Gao M., Tang J., Villa-Rojas R., Wang Y., Wang S. 2011. Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy. Journal of Food Engineering, 104(2): 299-306. [full text]
  • Tiwari G., Wang S., Tang J., Birla S.L. 2011. Analysis of radio frequency (RF) power distribution in dry food materials. Journal of Food Engineering, 104: 548-556. [full text]
  • Tiwari G., Wang S., Tang J., Birla S.L. 2011. Computer simulation model development and validation of radio frequency (RF) heating of dry food materials. Journal of Food Engineering, 105: 48-55. [full text]

By Others

  • Hildebrandt, I.M., Marks, B.P., Ryser, E.T., Villa-Rojas, R., Tang, J., Garces-Vega, F.J., Buchhilz, S.F., 2016 Effects of Inoculation Procedures on Variability and Repeatability of Salmonella Thermal Resistance in Wheat Flour. Journal of Food Protection, 79 (11): 1833–1839. [full text]
  • Pena-Melendex, Perry, J.J, Youse, A.E. 2014. Changes in thermal resistance of three Salmonella serovars in response to osmotic shock and adaptation at water activities reduced by different humectants. Journal of Food Proctection, 77(6): 914-918. [full text]
  • The Almond Board of California. Guidelines for Process Validation UsingEnterococcus faecium NRRL B-2354. [full text]
  • Jeong, S.G., Kang, D.H. 2014. Influence of moisture content on inactivation ofEscherichia coli 0157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating.International Journal of Food Microbioogy, 176: 15-22. [full text]
  • Li, H., Fu, X., Bima, Y., Koontz, J., Megalis, C., Yang, F., Fleischman, G., Tortorello, M.L. 2014. Effect of the local microenvironment on survival and thermal inactivation of salmonella in low- and intermediate-moisture multi-ingredient foods. Journal of Food Protection, 77(1), 67-74. [full text]
  • Ha J.W., Kim S.Y., Ryu S.R., Kang D.H. 2013. Inactivation of salmonella enterica serovar typhimurium and escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating. Food Microbiology, 34, 145-150. [full text]
  • Cahill S.M., Wachsmuth I.K., Costarrica Mde L., Ben Embarek P.K. 2008. Powdered infant formula as a source of salmonella infection in infants. ClinInfect Dis, 46(2), 268-273. [full text]
  • Schaffner D.W., Buchanan R.L., Calhoun S., Danyluk M.D., Harris L.J., Djordjevic D.,  Whiting R.C.,  Kottapalli B., Wiedmann M. 2013. Issues to consider when setting intervention targets with limited data for low-moisture food commodities: A peanut case study. Journal of Food Protection, 76(2), 360-369. [full text]
  • Kim S.Y., Sagong H.G., Choi S.H., Ryu S., Kang D.H. 2012. Radio-frequency heating to inactivate salmonella typhimurium and escherichia coli O157:H7 on black and red pepper spice. International Journal of Food Microbiology, 153, 171-175. [full text]
  • Podolak R., Enache E., Stone W., Black D.G., Elliott P.H. 2010. Sources and risk factors for contamination, survival, persistence, and heat resistance of salmonella in low-moisture foods-Review. Journal of Food Protection, 73 (10), 1919-1936. [full text]