Mukund Karwe | Rutgers, The State University of New Jersey (original) (raw)

Papers by Mukund Karwe

Currently it is assumed that the internal pressure distribution in foods under high pressure proc... more Currently it is assumed that the internal pressure distribution in foods under high pressure processing (HPP) is uniform, which may not be true for solid foods with hard inclusions, like meats with bones. This may lead to under-processing and impact the safety. Our objectives were to determine if the pressure distribution is uniform in heterogeneous solid foods and whether this non-uniformity would affect microbial inactivation. A model system consisting of a gel with either a wood rod inclusion, embedded glass wool, or plaster particles was inoculated with Listeria innocua or Saccharomyces cerevisiae and subjected to HPP. Numerical simulation of stress distribution in the gel with wood inclusion was carried out. The simulation results showed that pressure stress decreased from the surface toward the inclusion, and that shear stress developed near the gel-inclusion boundary and decreased toward the surface. When the Poisson’s ratio of the gel was close to 0.5 the pressure and shear ...

Food Research International, 2015

Numerical simulation was carried out to predict the effect of external temperature conditions on ... more Numerical simulation was carried out to predict the effect of external temperature conditions on thermal behavior of frozen US military rations, during storage and transportation. An army breakfast menu box containing beefsteaks, concentrated orange juice, peppers & onions, French toast, and Danishes, was selected for conducting this study. Thermo-physical properties of each food item were characterized using their composition and differential scanning calorimeter (DSC). Apparent heat capacity method was used to account for the latent heat of phase change during simulation of thawing and freezing. Numerically simulated results were experimentally validated using a gel-based model food system and the food items in the menu box. The average deviation between numerically predicted temperature and experimentally measured temperature for the model food system was approximately 1°C and for the targeted food items the deviation ranged from 2°C to 5°C, depending on the food item.

Contemporary Food Engineering, 2007

Contemporary Food Engineering, 2008

Page 234. Alternative Baking Technologies Dilek Kocer, Mukund V. Karwe, Servet Gülüm Sumnu Conten... more Page 234. Alternative Baking Technologies Dilek Kocer, Mukund V. Karwe, Servet Gülüm Sumnu Contents 11.1 Introduction..... 215 11.2 Jet Impingement Oven Technology..... 216 11.2. ...

Food and Bioprocess Technology, 2016

Journal of dairy science, Jan 21, 2017

Reconstituted micellar casein concentrates and milk protein concentrates of 2.5 and 10% (wt/vol) ... more Reconstituted micellar casein concentrates and milk protein concentrates of 2.5 and 10% (wt/vol) protein concentration were subjected to high-pressure processing at pressures from 150 to 450 MPa, for 15 min, at ambient temperature. The structural changes induced in milk proteins by high-pressure processing were investigated using a range of physical, physicochemical, and chemical methods, including dynamic light scattering, rheology, mid-infrared spectroscopy, scanning electron microscopy, proteomics, and soluble mineral analyses. The experimental data clearly indicate pressure-induced changes of casein micelles, as well as denaturation of serum proteins. Calcium-binding αS1- and αS2-casein levels increased in the soluble phase after all pressure treatments. Pressurization up to 350 MPa also increased levels of soluble calcium and phosphorus, in all samples and concentrations, whereas treatment at 450 MPa reduced the levels of soluble Ca and P. Experimental data suggest dissociation...

International journal of food microbiology, Jan 3, 2016

Human norovirus (HuNoV) has been an increasing concern of foodborne illness related to fresh and ... more Human norovirus (HuNoV) has been an increasing concern of foodborne illness related to fresh and frozen berries. In this study, high hydrostatic pressure (HHP) inactivation of HuNoV on fresh strawberries, blueberries, and raspberries and in their purees was investigated. Porcine gastric mucin (PGM)-conjugated magnetic beads (PGM-MBs) and real-time reverse transcriptional polymerase chain reaction (RT-qPCR) were utilized for infectious HuNoV discrimination and quantification. Strawberry puree inoculated with HuNoV genogroup I.1 (GI.1) strain was HHP-treated at 450, 500 and 550MPa for 2min each at initial sample temperatures of 0, 4 and 20°C. HuNoV GI.1 strain became more sensitive to HHP treatment as the temperature decreased from 20 to 0°C. HuNoV GI.1 or genogroup II.4 (GII.4) strains were inoculated into three types of berries and their purees and treated at pressure levels from 250 to 650MPa for 2min at initial sample temperature of 0°C. For the purees, the HHP condition needed to...

Journal of Food Science, 2015

The purpose of the study was to determine the effect of high-hydrostatic pressure (HHP) on inacti... more The purpose of the study was to determine the effect of high-hydrostatic pressure (HHP) on inactivation of human norovirus (HuNoV) in oysters and to evaluate organoleptic characteristics of oysters treated at pressure levels required for HuNoV inactivation. Genogroup I.1 (GI.1) or Genogroup II.4 (GII.4) HuNoV was inoculated into oysters and treated at 300 to 600 MPa at 25 and 0 °C for 2 min. After HHP, viral particles were extracted by porcine gastric mucin-conjugated magnetic beads (PGM-MBs) and viral RNA was quantified by real-time RT-PCR. Lower initial temperature (0 °C) significantly enhanced HHP inactivation of HuNoV compared to ambient temperature (25 °C; P &amp;lt; 0.05). HHP at 350 and 500 MPa at 0 °C could achieve more than 4 log10 reduction of GII.4 and GI.1 HuNoV in oysters, respectively. HHP treatments did not significantly change color or texture of oyster tissue. A 1- to 5-scale hedonic sensory evaluation on appearance, aroma, color, and overall acceptability showed that pressure-treated oysters received significantly higher quality scores than the untreated control (P &amp;lt; 0.05). Elevated pressure levels at 450 and 500 MPa did not significantly affect scores compared to 300 MPa at 0 °C, indicating increasing pressure level did not affect sensory acceptability of oysters. Oysters treated at 0 °C had slightly lower acceptability than the group treated at room temperature on day 1 (P &amp;lt; 0.05), but after 1 wk storage, no significant difference in sensory attributes and consumer desirability was observed (P &amp;gt; 0.05).

ACS Symposium Series, 1993

Page 1. Chapter 31 Glycoside as a Flavor Precursor during Extrusion Shigeru Tanaka1,3, Mukund V. ... more Page 1. Chapter 31 Glycoside as a Flavor Precursor during Extrusion Shigeru Tanaka1,3, Mukund V. Karwe2, and Chi-Tang Ho1 1Department of Food Science and2The Center for Advanced Food Technology, Cook College ...

International Journal of Heat and Mass Transfer, 2009

Professor Yogesh Jaluria on his 60th birthday Professor Yogesh Jaluria celebrates his 60th birthd... more Professor Yogesh Jaluria on his 60th birthday Professor Yogesh Jaluria celebrates his 60th birthday this year. He is a well-respected contributor to the heat transfer community, not only because of his technical expertise but also because of his willingness to serve the community in a variety of functions, to aid colleagues and students whenever asked, and to be a mentor to countless individuals. He has successfully balanced career and family, all the while maintaining a pleasant, cheerful demeanor and being a gentleman in his interactions with one and all.

ABSTRACT Abstract Text: Growing interest in food products with high protein content has led to an... more ABSTRACT Abstract Text: Growing interest in food products with high protein content has led to an increased demand for protein ingredients. Micellar casein concentrate (MCC) is an emerging dairy ingredient obtained by membrane filtration. MCC is characterized by a bland, clean taste and has potential for use in applications ranging from beverage fortification to manufacturing of soft gel products. High pressure processing (HPP) is a physical process that can be used to induce controlled changes in the structure of casein micelles and thus, modify the properties and functionality of MCC. In this study, MCC suspensions with 2.5, 5, 7.5, and 10% protein content were processed at 150, 250, 350 and 450 MPa for 15 min, at cold (4-24 °C) and warm (53-60 °C) temperatures. Particle size, turbidity, and viscosity were assessed directly after HPP and during refrigerated storage. The study was replicated and data analyzed statistically. Under cold HPP conditions, casein micelle size decreased significantly with increasing pressure (P<0.05), due to disruption of the casein micelle structure. The average micelle diameters ranged from 192 to 81 nm for 2.5% MCC and from 216 to 173 nm for 10% MCC, after treatment at 150 and 450 MPa, respectively. These effects were concentration dependent, indicated by increased micelle size and turbidity in samples with higher casein concentration (P<0.05). By contrast, HPP under warm conditions led to an increase in particle size, indicating a re-association of caseins. The increase in particle size was concentration dependent: for 2.5% MCC treated under warm conditions particle sizes ranged between 175 and 216 nm while for 10% MCC they ranged between 192 and 778 nm, when treating the samples at 150 and 350 MPa, respectively. Particle size and turbidity did not change significantly during storage at 4 °C of cold HPP treated samples, whereas samples treated under warm HPP conditions were less stable. Interestingly, cold HPP treated 10% MCC formed a weak gel above 250 MPa. The present study suggests that HPP is effective for modifying MCC functionality, by inducing structural changes of the casein micelles. Most notably, cold HPP can induce shelf-stable size reduction of casein micelles and improved transparency at low casein concentrations, and gel-like structure at high casein concentrations. This data can be used as a basis for developing new food applications involving HPP treatment of MCC. Keywords: micellar casein concentrate (MCC), high pressure processing (HPP), nonthermal processing

Food microbiology, 2016

High pressure processing (HPP) is a safe non-thermal processing method to effectively improve foo... more High pressure processing (HPP) is a safe non-thermal processing method to effectively improve food safety. In this study, HPP treatment followed by cold storage was investigated to reduce Escherichia coli O157:H7 in ground beef. Experiments were conducted using ground beef contaminated with six E. coli O157:H7 strains one at a time or as a cocktail. Control and inoculated ground beef samples were HPP at 25 °C, 35 °C, and 45 °C, at 400 MPa and pre-determined number of pressure cycles totaling a holding time of 15 min. Optimum HPP parameters were 25 °C, 400 MPa at five pressure cycles of 3 min each which achieved a 5-log reduction of E. coli O157:H7 in ground beef. Storing HPP processed ground beef at 4 °C or -20 °C further decreased (P < 0.05) the E. coli O157:H7 population. An effective HPP treatment (5-log reduction) was developed that could be used post-processing to reduce the risk associated with E. coli O157:H7 contamination in ground beef.

Trends in Food Science Technology, Nov 1, 1997

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Numerical Heat Transfer, Apr 27, 2007

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... Journal of Texture Studies I:464-483 Kokini JL 1994. Trends in Food Science & Technology ... more ... Journal of Texture Studies I:464-483 Kokini JL 1994. Trends in Food Science & Technology Sept. 1994 (5):281-288 Lourdin D., Ring SG and Colonna, P. 1998. Carbohydrate Research 306:551-558 Mano JF, Lanceros-Mendez S. 2001. ...

Numerical Heat Transfer Applications, Mar 1, 1990

Journal of Food Science, Jun 29, 2006