Survival and thermal resistance of Salmonella in chocolate products with different water activities.

Contamination of Salmonella in chocolate products has caused worldwide outbreaks and recalls. There is a lack of information on the impact of water activity (a) on the stability of Salmonella in chocolate products during storage and thermal treatments. In this research, the survival and thermal resistance of a Salmonella cocktail (S.

Time-interleaved system mismatch estimation based on correlation function and particle swarm optimization algorithm.

The time-interleaved analog-to-digital converters (TIADCs) technique is an efficient solution to improve the sampling rate of the acquisition system with low-speed ADCs. However, channel mismatches such as gain mismatch, time skew mismatch, and offset mismatch may seriously degrade the performance of TIADC. Furthermore, for high-speed signal acquisition, the gain and time skew mismatches would vary with the signal frequency, and the traditional fixed model does not work any longer.

Understanding water activity change in oil with temperature.

Our recent studies and several publications suggest that the low water activity (a) of oil in thermal processing might be a major contributing factor towards the increased thermal resistance of bacteria in oils. In this study, we developed a reliable method to measure the water activity of oil by measuring the equilibrium relative humidity in a small headspace. Using this method, water activity of peanut oil was found to decrease exponentially with increasing temperature.

Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.

The contents of volatile aroma compounds in orange juice vary after high hydrostatic pressure (HHP) processing and pasteurization, and hence gas chromatography-mass spectrometry has potential for discriminating between orange juice samples according to the processing method. Effects of HHP processing and pasteurization on orange juice were investigated immediately after processing and after storage for 28 days at 4 °C. Processing decreased the contents of most terpenes and esters and increased those of alcohols and aldehydes.