This work proposes a novel geometry field effect transistor with graphene as a channel-graphene field-effect transistor (GFET), having a hybrid contact that consists of an ohmic source/drain and its extended part towards the gate, which is capacitively coupled to the channel. The ohmic contacts are used for direct current (DC) biasing, whereas their capacitive extension reduces access region le...

Pasteurization is still in its infancy in India, the vast majority of the people being content with boiled milk which, in spite of its keeping qualities and distinct flavour, suffers from the disadvantage of having lost some of its nutritive value owing to excessive heating. In cities, where the milk supply is at present in very unsatisfactory state, the demand for pasteurized milk is growing, ...

The effects of field strength and multiple thermal treatments on electrical conductivity of strawberry products were investigated. Electrical conductivity increased with temperature for all the products and conditions tested following linear relations. Electrical conductivity was found to depend on the strawberry-based product. An increase of electrical conductivity with field strength was obvi...

The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years most consumer trends pointing to sharp demand for sensory enhanced beers. Some emergent sustainable technologies regarding food processing such pulsed electric fields (PEF), ultrasound (US), thermosonication (TS), high-pressu...

Milk and yogurt are important elements of the human diet, due to their high nutritional value and their appealing sensory properties. During milk processing (homogenization, pasteurization) and further yogurt manufacture (fermentation) physicochemical changes occur that affect the flavor and texture of these products while the development of standardized processes contributes to the development...

This research investigated the influence of 915 MHz microwave-assisted thermal pasteurization and conventional hot water (F9010=10 min) on chlorophylls, greenness (a*), ascorbic acid, growth spoilage microorganisms in green beans storage at 10, 7, 2 °C for up to 100 days. Frozen cut were processed vacuum-sealed containers flushed with N2. The suffered 28.3% 33.9% losses chlorophyll a, 9.2% 15.3...

In this paper, a thermal process for the surface pasteurization of ready-to-eat (RTE) meat products for the reduction of Listeria monocytogenes on such products (turkey bologna, roast beef, corned beef, and ham) is described. The process involves the passage of products through a "tunnel" of heated coils on a stainless steel conveyor belt at various treatment times relevant to the manufacture o...