Continuous Ultrasound Treatment with Chlorine Washing with Arne Pearlstein, Ph.D., and Hao Feng, Ph.D.Arne Pearlstein received all of his degrees (B.S., M.S., and Ph.D.) at UCLA in engineering. He is a professor in the Department of Mechanical Science and Engineering at the University of Illinois at Urbana-Champaign. His research is in the area of fluid dynamics, and his work has been supported by the National Science Foundation, the Department of Energy, NASA, the Office of Naval Research, the Air Force Office of Scientific Research, several corporations (including IBM), and now by the Department of Agriculture.Dr. Hao Feng is an associate professor in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign. He has concentrated his research over the last 10 years on applying novel chemical and physical methods to enhancing microbial safety of fresh produce. Dr. Feng has worked on four USDA supported projects totaling .8 million.1. Introduction.2. What are the pathogen risks inherent in fresh vegetable production?3. What are the common risk minimization strategies?4. What is continuous ultrasonic treatment?5. Description of the pilot-scale project.6. Preliminary results of method.7. Potential for the application of technology.8. Other projects and studies.9. Conclusion.Contact:Arne Pearlstein, Ph.D.ProfessorUniversity of Illinois at Urbana-Champaign266 Mechanical Engineering Bldg1206 W. Green, Urbana IL 61801(217) 333-3658ajp@illinois.eduHao Feng, Ph.D.Associate Professor of Food and Bioprocess EngineeringDepartment of Food Science and Human NutritionUniversity of Illinois at Urbana-Champaign382F-AESB, 1304 W Pennsylvania AveUrbana, IL 61801, USATel: (217) 244-2571 (O)haofeng@illinois.edu
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