Staff View
Modeling bacteria-produce interaction during washing

Descriptive

TitleInfo
Title
Modeling bacteria-produce interaction during washing
SubTitle
effect of shear stress
Name (type = personal)
NamePart (type = family)
Tian
NamePart (type = given)
Yuyang
NamePart (type = date)
1993-
DisplayForm
Yuyang Tian
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Karwe
NamePart (type = given)
Mukund V
DisplayForm
Mukund V Karwe
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
SALVI
NamePart (type = given)
DEEPTI
DisplayForm
DEEPTI SALVI
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Matthews
NamePart (type = given)
Karl
DisplayForm
Karl Matthews
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
School of Graduate Studies
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2018
DateOther (qualifier = exact); (type = degree)
2018-05
CopyrightDate (encoding = w3cdtf); (qualifier = exact)
2018
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Due to increase in health awareness, there is an increase in the demand for fresh produce. The consumption of fresh produce has increased over the last few years. Most of the fresh produce is consumed raw or without any major processing steps before consumption. According to CDC report (2015 CDC annual report), more than 26% of the reported illnesses were associated with fresh produce. Safety of fresh produce is recognized as one of the significant challenges by the US Food and Drug Administration (FDA, 2015). Maintaining freshness, safety, and high-quality of fresh produce is essential for the industry to meet consumer demand. Physical and chemical methods are commonly used for bacterial removal and inactivation during produce washing. While chemical methods are widely studied, a few studies show that shear stress has a significant effect on bacterial removal during produce washing. In this study, a numerical approach was used to understand the effect of shear stress on the attachment of bacteria to produce surface and the detachment of bacteria from a fresh produce surface. COMSOL® Multiphysics was used to simulate turbulent flow in an experimental benchtop washing device to understand the effect of shear stress on (a) the detachment of bacteria from produce surface to wash water and (b) the attachment of bacteria to produce surface from wash water containing contaminated organic load. A 2D axisymmetric k- turbulent flow model with swirl flow was used in the numerical simulation. The geometry consisted of a downward facing rotating disk with a produce leaf attached at the center of the disk, in a tank filled with water. Single phase flow and a two-phase flow were simulated for detachment and attachment studies, respectively. The flow profiles and velocity vectors of the turbulent flow were obtained using numerical simulation. Shear stress distribution along the radius of the leaf was calculated numerically. The results showed that the average shear stress exerted on the leaf surface was 28.3 mPa and 109 mPa, at 100 rev/min and 200 rev/min, respectively. Experimental results (from UC Davis) showed that the corresponding detachment of bacteria was about 1 log CFU/cm2 and 1.5 log CFU/cm2, respectively. In the attachment studies involving a two-phase flow of wash water and simulated organic particles, numerically predicted average shear stress values were 137 mPa and 403 mPa, at 100 rev/min and 200 rev/min, respectively. Predicted shear stress values were higher due to the suspended particles (beads). Experimental data showed that some (up to 0.4%) bacteria from the beads got transferred to the leaf surface suggesting that attachment can take place in the presence of shear stress. The point-attachment model using ordinary differential equations to describe the ligand-receptor binding of bacteria and produce surface was used to quantify the detachment and attachment of bacteria from produce surface as a function of time. In the mathematical model that we developed, shear and sanitizer concentration were included. MATLAB® was used to numerically solve the differential equations to study of the effect of detachment rate constant and the presence of sanitizers on the removal and transfer of bacteria. The detachment rate constant is effective in mediating the detachment and attachment of bacteria, in the absence of sanitizers in water. Nevertheless, the effect of detachment rate constant is shown not to be significant in the presence of a sanitizer during washing of produce. Understanding the effect of shear stress on microbe - produce interaction will help improve the design of wash water systems and minimize the probability of cross contamination during washing process for fresh produce.
Subject (authority = RUETD)
Topic
Food Science
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_8866
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
1 online resource (xvi, 103 p. : ill.)
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Subject (authority = ETD-LCSH)
Topic
Food contamination
Subject (authority = ETD-LCSH)
Topic
Shear (Mechanics)
Note (type = statement of responsibility)
by Yuyang Tian
RelatedItem (type = host)
TitleInfo
Title
School of Graduate Studies Electronic Theses and Dissertations
Identifier (type = local)
rucore10001600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T3ZP49KJ
Genre (authority = ExL-Esploro)
ETD graduate
Back to the top

Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Tian
GivenName
Yuyang
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2018-04-12 14:04:35
AssociatedEntity
Name
Yuyang Tian
Role
Copyright holder
Affiliation
Rutgers University. School of Graduate Studies
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
Back to the top

Technical

RULTechMD (ID = TECHNICAL1)
ContentModel
ETD
OperatingSystem (VERSION = 5.1)
windows xp
CreatingApplication
Version
1.4
ApplicationName
Mac OS X 10.13.4 Quartz PDFContext
DateCreated (point = end); (encoding = w3cdtf); (qualifier = exact)
2018-04-18T16:33:47
DateCreated (point = end); (encoding = w3cdtf); (qualifier = exact)
2018-04-18T16:33:47
Back to the top
Version 8.5.5
Rutgers University Libraries - Copyright ©2024