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2010-01-01

Sablani, Shyam S., Syamaladevi, Roopesh M., Swanson, Barry G.

Understanding of the amorphous glassy state of food systems is often crucial in determining physicochemical characteristics and predicting stability of dehydrated and frozen foods. At the glass transition temperature (Tg) of food components, transformation from the amorphous glassy state to the...

2010-01-01

Syamaladevi, Roopesh M., Sablani, Shyam S., Swanson, Barry G.

Enthalpy relaxation experiments were conducted in freeze-dried raspberry powder at 5, 10 and 15 °C below its onset glass transition temperature (Tgi) using differential scanning calorimetry (DSC). The statistical differences in Tgi for the raspberry powders aged at (Tgi − 5), (Tgi − 10), and (Tgi...

2010-01-01

Sablani, Shyam S., Andrews, Preston K., Davis, Neal M., Walters, Thomas, Saez, Hector, Syamaladevi, Roopesh M., Mohekar, Pallavi R.

BACKGROUND: Consumer demand for organic foods is increasing despite a lack of conclusive evidence of nutritional superiority of organically grown produce. The objective of this investigation was to evaluate the effects of thermal treatments on phytochemicals in conventionally and organically...

2013-01-01

Syamaladevi, Roopesh M., Lu, Xiaonan, Sablani, Shyam S., Insan, Sunil Kumar, Adhikari, Achyut, Killinger, Karen, Rasco, Barbara, Dhinga, Amit, Bandyopadhyay, Amit, Annapure, Uday

Ultraviolet-C (UV-C 254 nm) light is a possible alternative for chemical disinfection of fresh fruits. However, studies on the influence of surface characteristics on the kinetics of UV-C inactivation of microorganisms on fruits are limited. In this study, UV-C inactivation of generic Escherichia...

2012-01-01

Syamaladevi, Roopesh M., Barbosa-Cánovas, Gustavo V., Schmidt, Shelly J., Sablani, Shyam S.

Enthalpy relaxation and fragility of selected carbohydrates were correlated with their molecular weight. Anhydrous glucose and its oligomers (i.e. maltose and maltotriose) were selected to represent amorphous carbohydrates with increasing molecular weight. The enthalpy relaxation behavior of...

2016-01-01

Syamaladevi, Roopesh M., Tang, Juming, Villa-Rojas, Rossana, Sablani, Shyam S., Carter, Brady, Campbell, Gaylon

A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in...

2012-01-01

Syamaladevi, Roopesh M., Insan, Sunil Kumar, Dhawan, Sumeet, Andrews, Preston, Sablani, Shyam S.

Encapsulated red raspberry (Rubus idaeus) powders with gum arabic were produced using a spray-drying method. The raspberry puree samples were treated with and without high-pressure homogenizers prior to spray drying. The physicochemical properties of spray-dried raspberry powders were analyzed....

2011-01-01

Syamaladevi, Roopesh M., Sablani, Shyam S., Tang, Juming, Powers, Joseph, Swanson, Barry G.

Abstract: Anthocyanins, natural plant pigments in the flavonoid group, are responsible for the red color and some of the nutraceutical benefits of raspberries. This study explores anthocyanin degradation in frozen and freeze-dried raspberries during storage in relation to glass transition...

2009-01-01

Syamaladevi, Roopesh M., Sablani, Shyam S., Tang, Juming, Powers, Joseph, Swanson, Barry G.

Thermal transitions of freeze-dried raspberry powder (Rubus idaeus) were analyzed by using differential scanning calorimetry. Freeze-dried raspberry powders containing unfreezable and freezable water were examined to develop the state diagram of raspberry. The state diagram of freeze-dried...

2012-01-01

Syamaladevi, Roopesh M., Manahiloh, Kalehiwot N., Muhunthan, Balasingam, Sablani, Shyam S.

Temperature fluctuations during storage and distribution of frozen foods lead to ice recrystallization and microstructural modifications that can affect food quality. Low temperature transitions may occur in frozen foods due to temperature fluctuations, resulting in less viscous and partially...