Search Results - "Cronin, D. A"

Three Phase-Grating Moiré Neutron Interferometer for Large Interferometer Area Applications by Sarenac, D, Pushin, D A, Huber, M G, Hussey, D S, Miao, H, Arif, M, Cory, D G, Cronin, A D, Heacock, B, Jacobson, D L, LaManna, J M, Wen, H

“…We demonstrate a three phase-grating moiré neutron interferometer in a highly intense neutron beam as a robust candidate for large area interferometry…”
Get full text

Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk by Palgan, I., Caminiti, I.M., Muñoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.

“…High Intensity Light Pulses (HILP) represent an emerging processing technology which uses short (100–400 μs) light pulses (200–1100 nm) for product…”
Get full text

Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice by Walkling-Ribeiro, M, Noci, F, Riener, J, Cronin, D. A, Lyng, J. G, Morgan, D. J

“…The effect of thermosonication (TS) and pulsed electric fields (PEF) on inactivation of Staphylococcus aureus (SST 2.4) and selected quality aspects in orange…”
Get full text

Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice by Muñoz, A., Palgan, I., Noci, F., Morgan, D.J., Cronin, D.A., Whyte, P., Lyng, J.G.

“…The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on…”
Get full text

Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice by Noci, F., Riener, J., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J., Lyng, J.G.

“…The influence of ultraviolet irradiation (UV) and pulsed electric fields (PEF) on microbial inactivation, selected quality attributes (colour, pH, Brix,…”
Get full text

Efficacy of UV light treatment for the microbiological decontamination of chicken, associated packaging, and contact surfaces by Haughton, P N, Lyng, J G, Cronin, D A, Morgan, D J, Fanning, S, Whyte, P

“…UV light was investigated for the decontamination of raw chicken, associated packaging, and contact surfaces. The UV susceptibilities of a number of…”
Get more information

Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields by Walkling-Ribeiro, M., Noci, F., Cronin, D.A., Lyng, J.G., Morgan, D.J.

“…Thermosonication (TS) and pulsed electric fields (PEF) represent emerging technologies for liquid food preservation. In the present study shelf life and…”
Get full text

PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice by McNamee, C., Noci, F., Cronin, D.A., Lyng, J.G., Morgan, D.J., Scannell, A.G.M.

“…The combination of pulsed electric fields (PEF) and bacteriocins in a hurdle approach has been reported to enhance microbial inactivation. This study…”
Get full text

A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics by Farag, K.W., Duggan, E., Morgan, D.J., Cronin, D.A., Lyng, J.G.

“…The effect of defrosting rate (slow conventional air vs. fast radio frequency (RF) method) on water holding properties of lean beef meat (whole, minced and…”
Get full text

Dielectric and thermophysical properties of different beef meat blends over a temperature range of −18 to +10 °C by Farag, K.W., Lyng, J.G., Morgan, D.J., Cronin, D.A.

“…Dielectric and thermophysical properties of three different beef meat blends (lean, fat and 50:50 mixture) were evaluated over a range of temperatures from −18…”
Get full text

Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk by Walkling-Ribeiro, M, Noci, F, Cronin, D.A, Lyng, J.G, Morgan, D.J

“…The impact of a combined hurdle treatment of heat and pulsed electric fields (PEF) was studied on native microbiota used for the inoculation of low-fat…”
Get full text

Inactivation of Escherichia coli in a Tropical Fruit Smoothie by a Combination of Heat and Pulsed Electric Fields by Walkling-Ribeiro, M, Noci, F, Cronin, D.A, Lyng, J.G, Morgan, D.J

“…Moderate heat in combination with pulsed electric fields (PEF) was investigated as a potential alternative to thermal pasteurization of a tropical fruit…”
Get full text

Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk by Noci, F., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J., Lyng, J.G.

“…The impact of thermosonication (TS) and pulsed electric field (PEF), individually and combined, on the survival of Listeria innocua 11288 (NCTC) in milk was…”
Get full text

Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life by Palgan, I., Caminiti, I.M., Muñoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G.

“…The combination of novel, non-thermal technologies for preservation purposes is a recent trend in food processing research. In the present study, non-thermal…”
Get full text

Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields by Walkling-Ribeiro, M., Noci, F., Cronin, D.A., Riener, J., Lyng, J.G., Morgan, D.J.

“…Apple juice inoculated with Staphylococcus aureus (SST 2.4) was processed by a hurdle sequence including ultraviolet irradiation (UV; 30 min, 20 °C),…”
Get full text

A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution by Farag, K.W., Lyng, J.G., Morgan, D.J., Cronin, D.A.

“…This study aimed to develop radio frequency (RF) pilot-scale protocols for tempering beef meat blends (4kg blocks) to achieve average temperatures between −2…”
Get full text

Atom interferometry measurement of the atom-surface van der Waals interaction by Lepoutre, S., Lonij, V. P. A., Jelassi, H., Trénec, G., Büchner, M., Cronin, A. D., Vigué, J.

“…Using a nano-scale grid as a phase-shifting component, an atom interferometer has been utilized to study atom-surface van der Waals (VdW) interactions. We…”
Get full text

Minimising heat losses during batch ohmic heating of solid food by Zell, M., Lyng, J.G., Morgan, D.J., Cronin, D.A.

“…The influence of cell design on the uniformity of batch ohmic heating of a solid foodstuff was examined. Various ways of minimising heat loss from the cell…”
Get full text

A Comparison of Conventional and Radio Frequency Thawing of Beef Meats: Effects on Product Temperature Distribution by Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A.

“…This study examined the use of pilot-scale radio frequency (RF) heating for thawing beef meat blends (lean, 50:50 lean/fat and fat). The aim was to thaw blocks…”
Get full text

The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast by Brunton, N. P., Cronin, D. A., Monahan, F. J.

“…The strongly adsorptive SPME fibre Carboxen/polydimethylsiloxane (CAR/PDMS) was evaluated for its performance in the recovery of aroma‐contributing compounds…”
Get full text