Projects

Processing Intervention Technologies for Enhancing the Safety and Security of Fluid Foods and Beverages Appropriated (D)   Accession Number: 410488

Structured Educational Program to Lock-in Students to USDA Food Safety Professions Nonfunded Cooperative Agreement (N)   Accession Number: 412014

Mechanism of Inactivation of Foodborne Pathogens by Alternative Food Processing Technologies Specific Cooperative Agreement (S)   Accession Number: 412432

Publications

Effect of PEF, HHP and Thermal Treatment on PME Inactivation and Volatile Compounds Concentration of an Orange Juice-Milk Based Beverage - (Peer Reviewed Journal)

Sampedro, F., Geveke, D.J., Fan, X., Zhang, H.Q. 2009. Effect of PEF, HHP and Thermal Treatment on PME Inactivation and Volatile Compounds Concentration of an Orange Juice-Milk Based Beverage. Innovative Food Science and Emerging Technologies. 10:463-469.

Electrotechnologies to Process Foods - (Proceedings/Symposium)

Zhang, H.Q. 2009. Electrotechnologies to Process Foods. In: Proceedings of 2009 Food Safety Summit - New and Innovative Technologies for Food Safety, April 27, 2009, Washington, DC. p.2-13.

Nonthermal Processing Technologies as Food Safety Intervention Processes - (Proceedings/Symposium)

Zhang, H.Q. 2009. Nonthermal Processing Technologies as Food Safety Intervention Processes. In: Proceedings of the Conference of Food Engineering (COFE), April 5-8, 2009, Columbus, Ohio. p. 157.

Application of zinc oxide quantum dots in food safety - (Book/Chapter) - (08-Feb-09)

Pulsed Electric Fields - (Peer Reviewed Journal)

Ravishankar, S., Zhang, H.Q., Kempkes, M.I. 2008. Pulsed Electric Fields. Food Science and Technology International. 14(5)429-432.

Advanced Technologies for Detection and Elimination of Pathogens - (Book/Chapter)

Niemira, B.A., Zhang, H.Q. 2009. Advanced Technologies for Detection and Elimination of Pathogens. In: Sapers, G., Solomon, E., Matthews, K., editors. The Produce Contamination Problem ¿ Causes and Solutions. Elsevier. 425-443.

Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA - (Peer Reviewed Journal)

Ukuku, D.O., Zhang, H.Q., Huang, L. 2009. Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA. Foodborne Pathogens and Disease. 6(4):487-494.

Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider - (Peer Reviewed Journal)

Yuk, H., Geveke, D.J., Zhang, H.Q., Jin, Z.T. 2009. Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider. Food Control. 20:1053-1057.

Quality of Applesauces Processed by Pulsed Electric Fields and Htst Pasteurization - (Peer Reviewed Journal)

Jin, Z.T., Zhang, H.Q., Li, S., Kim, M. 2009. QUALITY OF APPLESAUCES PROCESSED BY PULSED ELECTRIC FIELDS AND HTST PASTEURIZATION. International Journal of Food Science and Technology. 44:829-839.

Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles - (Peer Reviewed Journal)

Azhuvalappil, Z., Fan, X., Zhang, H.Q., Rouseff, R.L. 2009. Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles. Journal of Agricultural and Food Chemistry. 57:924-929.

Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing - (Peer Reviewed Journal)

Sampedro, F., Geveke, D.J., Fan, X., Rodrigo, D., Zhang, H.Q. 2009. Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing. Journal of Food Science. 74(2):S107-S112.

Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields - (Peer Reviewed Journal)

Geveke, D.J., Gurtler, J., Zhang, H.Q. 2009. Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields. Journal of Food Protection. 72(3):656-661.

Radiation resistance and post-irradiation proliferation of Listeria monocytogenes on ready-to-eat deli meat in the presence of pectin/nisin films - (Peer Reviewed Journal)

Jin, Z.T., Liu, L.S., Sommers, C.H., Boyd, G., Zhang, H.Q. 2009. Radiation resistance and post-irradiation proliferation of Listeria monocytogenes on ready-to-eat deli meat in the presence of pectin/nisin films. Journal of Food Protection. 72(3):644-649.

Nonthermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with gas-liquid porous metal contractor - (Peer Reviewed Journal)

Yuk, H., Geveke, D.J., Zhang, H.Q. 2009. Nonthermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with gas-liquid porous metal contractor. Food Control. 20:847-851.

Antimicrobial Efficacy of Zinc Oxide Quantum Dots Against Listeria Monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 - (Peer Reviewed Journal)

Jin, Z.T., Zhang, H.Q., Sun, D., Su, J.Y., Sue, H. 2009. Antimicrobial Efficacy of Zinc Oxide Quantum Dots Against Listeria Monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7. Journal of Food Science. 74(1):M46-M52.

Membrane damage and viability loss of Escherichia coli K-12 and Salmonella entertidis in liquid egg by thermal death time disk treatment - (Peer Reviewed Journal)

Ukuku, D.O., Jin, Z.T., Zhang, H.Q. 2008. Membrane damage and viability loss of Escherichia coli K-12 and Salmonella entertidis in liquid egg by thermal death time disk treatment. Journal of Food Protection. 71(10):1988-1995.

Effects of pH and Temperature on Inactivation of Salmonella Tyhimurium DT104 in Liquid Whole Egg by Pulsed Electric Fields - (Peer Reviewed Journal)

Jin, Z.T., Zhang, H.Q., Hermawan, N., Dantzer, W. 2009. Effects of pH and Temperature on Inactivation of Salmonella Tyhimurium DT104 in Liquid Whole Egg by Pulsed Electric Fields. Journal of Food Science and Technology. 44:367-372.

Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging - (Peer Reviewed Journal)

Jin, Z.T., Zhang, H.Q. 2008. Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging. Journal of Food Science. 73(3):M127-M134.

Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes - (Peer Reviewed Journal)

Jin, Z.T., Liu, L.S., Zhang, H.Q., Hicks, K.B. 2009. Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes. International Journal of Food Science and Technology. 44:322-329.

Membrane Damage and Viability Loss of Escherichia coli K-12 in Apple Juice Treated with Radio Frequency Electric Fields - (Peer Reviewed Journal)

Ukuku, D.O., Geveke, D.J., Cooke, P.H., Zhang, H.Q. 2008. Membrane Damage and Viability Loss of Escherichia coli K-12 in Apple Juice Treated with Radio Frequency Electric Fields. Journal of Food Protection. 71(4):684-690.

Electrical Properties of Foods - (Book/Chapter)

Zhang, H.Q. 2007. Electrical properties of foods. In: Food Engineering, Barbosa-Canovas GV editors. Encyclopedia of Life Support Systems (EOLSS). Developed under the Auspices of the UNESCO, Eolss Publishers. Oxford, UK. 1:115-125.

Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks - (Peer Reviewed Journal)

Jin, Z.T., Zhang, H.Q., Boyd, G., Tang, J. 2008. Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks. Journal of Food Engineering. 84:608-614.

Antimicrobial activity of nisin and lactic acid incorporated polylactic acid films against Listeria monocytogenes and Escherichia coli O157:H7 - (Abstract)

Jin, Z.T., Zhang, H.Q. 2007. Antimicrobial activity of nisin and lactic acid incorporated polylactic acid films against Listeria monocytogenes and Escherichia coli O157:H7 [abstract]. International Food Technologists Annual Meeting. Paper No. 206-03. p. 292.

Application of pectin in combination with nisin in antimicrobial food packaging - (Abstract)

Jin, Z.T., Zhang, H.Q., Liu, L.S., Hicks, K.B. 2007. Application of pectin in combination with nisin in antimicrobial food packaging [abstract]. International Food Technologists annual Meeting. Paper No. 206-06. p. 292.

Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods - (Review Article)

Zhang, H.Q. 2007. Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods. IEEE Transactions on Plasma Science. 35(1):59-73.

Kinetics of Radio Frequency Electric Fields Inactivation of Escherichia Coli in Apple Cider - (Abstract)

Geveke, D.J., Zhang, H.Q. 2006. Kinetics of radio frequency electric fields inactivation of escherichia coli in apple cider [abstract]. International Food Technologists. Paper No. 017-10.

Pasteurization of Liquid Egg Whites Using Combined Ultraviolet Light and Thermal Treatments - (Abstract)

Geveke, D.J., Jin, Z.T., Zhang, H.Q. 2006. Pasteurization of liquid egg whites using combined ultraviolet light and thermal treatments [abstract]. International Food Technologists. Paper No. 017-07.

An Outlook of Nonthermal Processing Technologies As Food Safety Intervention Strategies - (Abstract)

Zhang, H.Q. 2006. An outlook of nonthermal processing technologies as food safety intervention strategies. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Paper No. 17-01. p. 1.

Heat Resistance of E. Coli in Apple Cider During Refrigerated Storage Time - (Abstract)

Jin, Z.T., Zhang, H.Q., Boyd, G., Geveke, D.J. 2006. Heat resistance of e. coli in apple cider during refrigerated storage time. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Pager No. 054A-37.

Thermal Inactivation Kinetics of E. Coli in Liquid Egg White Determined by Aluminum Thermal-Death-Time Cans - (Abstract)

Jin, Z.T., Zhang, H.Q., Boyd, G. 2006. Thermal inactivation kinetics of e. coli in liquid egg white determined by aluminum thermal-death-time cans. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Paper No. 0780-44.

Effects of Treatment Temperature and Ph of Liquid Eggs on Inactivation of Salmonella and Listeria by Pulsed Electric Fields - (Abstract)

Jin, Z.T., Zhang, H.Q., Hermawan, N., Dantzer, W. 2006. Effects of treatment temperature and ph of liquid eggs on inactivation of salmonella and listeria by pulsed electric fields. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Paper No. 039K-15.

Comparison of Effects of High Pressure Processing and Heat Treatment on Immunoactivity of Bovine Milk Immunoglobulin G in Enriched Soymilk under Equivalent Microbial Inactivation Levels - (Peer Reviewed Journal)

Li, S., Zhang, H.Q., Balasubramaniam, V.M., Lee, Y., Bomser, J.A., Schwartz, S.J., Dunne, C. 2006. Comparison of effects of high pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin g in enriched soymilk under equivalent microbial inactivation levels. Journal of Agricultural and Food Chemistry. 54(3):739-746.

Pulsed Electric Field Processing Fact Sheet for Food Processors - (Other)

Ramaswamy, R., Jin, Z.T., Balasubramaniam, V.M., Zhang, H.Q. 2005. Pulsed electric field processing fact sheet for food processors. Ohio State University Extension Factsheet. Bulletin Number FSE-2-05.

Microbiological and Safety Aspects of Pulsed Electric Field Technology - (Book/Chapter)

Yousef, A.E., Zhang, H.Q. 2006. Microbiological and safety aspects of pulsed electric field technology. In: Juneja, V.K., Cherry, J.P., Tunick, M.H., editors. Advances in Microbial Food Safety. Washington, D.C.: ACS. p.152-166.

Pulsed Ohmic Heating: a Novel Technique for Minimization of Electrochemical Reaction During Processing - (Peer Reviewed Journal)

Samaranayake, C.P., Sastry, S.K., Zhang, H.Q. 2005. Pulsed ohmic heating: a novel technique for minimization of electrochemical reaction during processing. Journal of Food Science. 70(8):E460-E465.

Elimination of Lactobacillus Plantarum and Achievement of Shelf Stable Model Salad Dressing by Pilot Scale Pulsed Electric Fields Combined with Mild Heat - (Peer Reviewed Journal)

Li, S.Q., Zhang, H.Q., Jin, Z.T., Turek, E.J., Lau, M.H. 2005. Elimination of lactobacillus plantarum and achievement of shelf stable model salad dressing by pilot scale pulsed electric fields combined with mild heat. Journal of Food Science. 6:125-133.