P J Milly

Summary

Publications

  1. ncbi Hydrodynamic cavitation: characterization of a novel design with energy considerations for the inactivation of Saccharomyces cerevisiae in apple juice
    P J Milly
    Dept of Food Science and Technology, The Univ of Georgia, Athens, GA 30602 7610, USA
    J Food Sci 73:M298-303. 2008
  2. ncbi Hydrodynamic cavitation to improve bulk fluid to surface mass transfer in a nonimmersed ultraviolet system for minimal processing of opaque and transparent fluid foods
    P J Milly
    Dept of Food Science and Technology, The Univ of Georgia, Athens, GA 30602 7610, USA
    J Food Sci 72:M407-13. 2007
  3. ncbi Inactivation of food spoilage microorganisms by hydrodynamic cavitation to achieve pasteurization and sterilization of fluid foods
    P J Milly
    Dept of Food Science and Technology, The Univ of Georgia, Athens, GA 30602 7610, USA
    J Food Sci 72:M414-22. 2007
  4. ncbi Evaluation of liquid smoke treated ready-to-eat (RTE) meat products for control of Listeria innocua M1
    P J Milly
    Dept of Food Science and Technology, The Univ of Georgia, Athens, GA 30602 7610, USA
    J Food Sci 73:M179-83. 2008

Collaborators

Detail Information

Publications4

  1. ncbi Hydrodynamic cavitation: characterization of a novel design with energy considerations for the inactivation of Saccharomyces cerevisiae in apple juice
    P J Milly
    Dept of Food Science and Technology, The Univ of Georgia, Athens, GA 30602 7610, USA
    J Food Sci 73:M298-303. 2008
    ..Conversion efficiency from electrical to thermal was 55% to 84%. Hydrodynamic cavitation enhanced lethality of spoilage microorganisms in minimally processed juices and reduced energy usage...
  2. ncbi Hydrodynamic cavitation to improve bulk fluid to surface mass transfer in a nonimmersed ultraviolet system for minimal processing of opaque and transparent fluid foods
    P J Milly
    Dept of Food Science and Technology, The Univ of Georgia, Athens, GA 30602 7610, USA
    J Food Sci 72:M407-13. 2007
    ..5 and 3 logs, respectively. The UV-SPR system proved successful in increasing the mass transfer of transparent and opaque fluid to the UV irradiated surface...
  3. ncbi Inactivation of food spoilage microorganisms by hydrodynamic cavitation to achieve pasteurization and sterilization of fluid foods
    P J Milly
    Dept of Food Science and Technology, The Univ of Georgia, Athens, GA 30602 7610, USA
    J Food Sci 72:M414-22. 2007
    ..Utilizing hydrodynamic cavitation to obtain minimally processed pasteurized low-acid and commercially sterilized high-acid fluid foods is possible with appropriate process considerations for different products...
  4. ncbi Evaluation of liquid smoke treated ready-to-eat (RTE) meat products for control of Listeria innocua M1
    P J Milly
    Dept of Food Science and Technology, The Univ of Georgia, Athens, GA 30602 7610, USA
    J Food Sci 73:M179-83. 2008
    ..All liquid smoke fractions contained similar phenol concentrations (0.3 to 0.6 mg/mL), suggesting that phenols may have a limited role in the bactericidal effects of liquid smoke fractions against specific microorganisms...