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Skip to Search Results- 13Sablani, Shyam S.
- 13Syamaladevi, Roopesh M.
- 5Swanson, Barry G.
- 5Tang, Juming
- 3Powers, Joseph
- 2Dhinga, Amit
- 5Water Activity
- 3Glass Transition
- 3Glass Transition Temperature
- 2Glass Transitions
- 2Gordon–Taylor Equation
- 2Scanning Electron Microscopy
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Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates
Download2012-01-01
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...
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Inactivation of Escherichia coli population on fruit surfaces using ultraviolet-C light: Influence of fruit surface characteristics
Download2013-01-01
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...
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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...