John C. Frelka
Ohio State University
15 Papers
58 Citations
John C. Frelka is an academic researcher from Ohio State University. The author has contributed to research in topics: Postharvest & Scrubber. The author has an hindex of 9, co-authored 15 publications. Previous affiliations of John C. Frelka include University of California, Davis.
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Papers
Effect of Freezing Rate and Microwave Thawing on Texture and Microstructural Properties of Potato (Solanum tuberosum).
TL;DR: This work created a continuous quality loss model for the potato as a function of time to freeze and showed no textural benefit to high velocity over still air freezing.
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Prevalence of Escherichia coli O157:H7 and Salmonella on Inshell California Walnuts.
TL;DR: Inshell walnuts collected from California walnut handlers over four harvests were evaluated for the presence of Escherichia coli O157:H7 and Salmonella and the levels of Salmoneella in positive samples determined by a modified most-probable-number method were estimated.
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Evaluation of microbial loads and the effects of antimicrobial sprays in postharvest handling of California walnuts
John C. Frelka,Linda J. Harris +1 more
TL;DR: Changes in aerobic plate count (APC) and Escherichia coli/coliform count (ECC) of inshell walnuts and walnut kernels were evaluated during commercial harvest and postharvest handling and a decrease in shell integrity was evident after drying.
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Changes in Aerobic Plate and Escherichia coli-Coliform Counts and in Populations of Inoculated Foodborne Pathogens on Inshell Walnuts during Storage.
TL;DR: Parameter measured in this study were used to determine the survival of five-strain cocktails of E. coli O157:H7, Listeria monocytogenes, and Salmonella inoculated onto freshly hulled inshell walnuts after simulated commercial drying and simulated commercial storage.
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Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging techniques.
John C. Frelka,David M. Phinney,Xiangyu Yang,Michael V. Knopp,Dennis R. Heldman,Macdonald Wick,Yael Vodovotz +6 more
TL;DR: As freeze/thaw damage increased, meat quality was reduced in both brined and unbrined chicken breasts, with more prominent changes in un brined meat, which correlated with changes in water mobility and localization as measured by MRI.
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