Effect of temperature abuse on freeze-thaw characteristics and microbial quality of frozen army rations: a numerical study

OF THE THESIS.....................................................................ii ACKNOWLEDGENENTS.........................................................................iv TABLE OF CONTENTS............................................................................vi LIST OF TABLES....................................................................................x LIST OF FIGURES..................................................................................xi

[1]  W. Berzonsky,et al.  Effect of frozen storage and freeze–thaw cycles on the rheological and baking properties of frozen doughs , 2003 .

[2]  Knut Franke A new approach for the numerical calculation of freezing and thawing processes of foods using a modified fictitious heat flow method , 2000 .

[3]  Yitai Ma,et al.  Numerical simulation and analysis for quick-frozen food processing , 2003 .

[4]  A. Bail,et al.  Modeling the Coupled Mass Transfer Phenomena During Osmotic Dehydration of Fresh and Frozen Mango Tissues , 2006 .

[5]  O. Fasina Thermophysical Properties of SweetPotato Puree at Freezing and Refrigeration Temperatures , 2005 .

[6]  E. Decker,et al.  Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork. , 1997, Meat science.

[7]  Tanmay Basak,et al.  A fixed-grid finite element based enthalpy formulation for generalized phase change problems: role of superficial mushy region , 2002 .

[8]  L. Berg,et al.  Effects of Frozen Storage on Chicken Muscle Proteins , 1963 .

[9]  J. Hustad,et al.  Numerical Study of a High Temperature Latent Heat Storage (200-300 0 C) Using Eutectic Nitrate Salt of Sodium Nitrate and Potassium Nitrate , 2010 .

[10]  P. Fryer,et al.  Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing , 2009 .

[11]  N. Murase,et al.  Freeze-thaw behaviour of aqueous glucose solutions--the crystallisation of cubic ice. , 2008, Physical chemistry chemical physics : PCCP.

[12]  F DEEDS,et al.  Time-temperature tolerance in frozen foods. , 1959, Journal of the American Dietetic Association.

[13]  J. Norback,et al.  Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool. , 2007, Journal of food protection.

[14]  Theo G. Keith,et al.  Application of the conservation element and solution element method in numerical modeling of heat conduction with melting and/or freezing , 2003 .

[15]  Modelling temperature fluctuations in stored frozen foods , 1985 .

[16]  D. Heldman,et al.  Simulation of temperature dependent quality deterioration in frozen foods , 1990 .

[17]  I. Lind,et al.  The measurement and prediction of thermal properties of food during freezing and thawing--a review with particular reference to meat and dough. , 1991 .

[18]  C. Rosell,et al.  Effect of freezing and frozen storage on the staling of part-baked bread , 2003 .

[19]  E. F. Escartin,et al.  Quantitative survival of native Salmonella serovars during storage of frozen raw pork. , 2000, International journal of food microbiology.

[20]  P. Fryer,et al.  The effects of shear and temperature history on the crystallization of chocolate , 1999 .

[21]  J P Flandrois,et al.  The particular behaviour of Listeria monocytogenes under sub-optimal conditions. , 1996, International journal of food microbiology.

[22]  R. Wheeler,et al.  Chemical and Microbial Activity Rates Under Square‐Wave and Sinusoidal Temperature Fluctuations , 1965 .

[23]  Julien Andrieu,et al.  Experimental data and modelling of thermal properties of ice creams , 2003 .

[24]  Pedro D. Sanz,et al.  Characterising the detachment of thermal and geometric centres in a parallelepipedic frozen food subjected to a fluctuation in storage temperature , 1996 .

[25]  Leo M.L. Nollet,et al.  Handbook of Processed Meats and Poultry Analysis , 2008 .

[26]  E. Decker,et al.  Lipid oxidation in muscle foods via redox iron , 1992 .

[27]  E. Derens,et al.  Numerical modelling of the temperature increase in frozen food packaged in pallets in the distribution chain , 2000 .

[28]  Cristina L. M. Silva,et al.  Inverse problem methodology for thermal-physical properties estimation of frozen green beans , 2004 .

[29]  R. Singh,et al.  QUALITY OF FROZEN FOODS — A REVIEW , 1977 .

[30]  G. Blank,et al.  Survival of Escherichia coli O157:H7 in frozen foods: impact of the cold shock response. , 2001, International journal of food microbiology.

[31]  M. Uyttendaele,et al.  Recovery of heat-stressed E. coli O157:H7 from ground beef and survival of E. coli O157:H7 in refrigerated and frozen ground beef and in fermented sausage kept at 7°C and 22°C , 2001 .

[32]  Jeyamkondan Subbiah,et al.  Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees C. , 2009, International journal of food microbiology.

[33]  G. Reddy,et al.  Effect of frozen storage on lipids and functional properties of proteins of dressed Indian oil sardine (Sardinella longiceps) , 2000 .

[34]  Javier Bonet,et al.  Finite Elements: A Gentle Introduction , 1996 .

[35]  Elaine P. Scott,et al.  Estimation of temperature dependent thermal properties of basic food solutions during freezing , 1996 .

[36]  Yimin Zhang,et al.  Models of Pseudomonas Growth Kinetics and Shelf Life in Chilled Longissimus dorsi Muscles of Beef , 2011 .

[37]  A. A. Kraft,et al.  SURVIVAL OF Clostridium perfringens IN REFRIGERATED AND FROZEN MEAT AND POULTRY ITEMS , 1977 .

[38]  Q. Pham Comparison of General-Purpose Finite-Element Methods for the Stefan Problem , 1995 .

[39]  Ş. Tavman,et al.  Apparent Specific Heat Capacity of Chilled and Frozen Meat Products , 2007 .

[40]  Q. Pham,et al.  Modelling heat and mass transfer in frozen foods: a review , 2006 .

[41]  Edward Kolbe,et al.  Thermal Properties of Surimi Analyzed using DSC , 1991 .

[42]  Cristina L. M. Silva,et al.  Enterococcus faecalis and Pseudomonas aeruginosa behaviour in frozen watercress (Nasturtium officinale) submitted to temperature abuses , 2009 .

[43]  V. Voller Numerical Methods for Phase-Change Problems , 2009 .

[44]  L. Shelef,et al.  Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork. , 2002, Meat science.

[45]  Petros Taoukis,et al.  Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions , 2003 .

[46]  T. Labuza A THEORETICAL COMPARISON OF LOSSES IN FOODS UNDER FLUCTUATING TEMPERATURE SEQUENCES , 1979 .