BEGIN:VCALENDAR VERSION:2.0 PRODID:IEEE vTools.Events//EN CALSCALE:GREGORIAN BEGIN:VTIMEZONE TZID:America/Chicago BEGIN:DAYLIGHT DTSTART:20250309T030000 TZOFFSETFROM:-0600 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZNAME:CDT END:DAYLIGHT BEGIN:STANDARD DTSTART:20251102T010000 TZOFFSETFROM:-0500 TZOFFSETTO:-0600 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZNAME:CST END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTAMP:20250718T193142Z UID:D659B034-BBC9-41C3-AD92-744676C685CC DTSTART;TZID=America/Chicago:20250715T130000 DTEND;TZID=America/Chicago:20250715T130200 DESCRIPTION:Hydroxyl radicals are highly reactive oxidizers that occur natu rally in the atmosphere and have been applied in fields like wastewater tr eatment due to their ability to break down persistent pollutants. In the f ood industry\, gas-phase hydroxyl radicals—generated via UV-C light\, oz one\, and hydrogen peroxide—are now being explored for surface disinfect ion of lowmoisture foods and food contact surfaces. This talk will introdu ce the chemistry behind hydroxyl radical generation and its modeling using Response Surface Methodology (RSM). We will present data on microbial sen sitivity\, the impact of surface types on treatment outcomes\, and researc h on pesticide degradation\, shelf-life extension\, and nutritional preser vation. Importantly\, the process is shown to be non-toxic and safe. We wi ll also address safety considerations for use in occupied spaces and discu ss future applications in the animal feed sector.\n\nSpeaker(s): Mahdiyeh Hassani\, \n\nVirtual: https://events.vtools.ieee.org/m/492871 LOCATION:Virtual: https://events.vtools.ieee.org/m/492871 ORGANIZER:fzarrink@uoguelph.ca SEQUENCE:15 SUMMARY:Gas Phase Hydroxyl Radical Process for Surface Disinfection of Low Moisture Foods\, Fresh Produce\, Shelled Eggs\, and Meat URL;VALUE=URI:https://events.vtools.ieee.org/m/492871 X-ALT-DESC:Description: <br /><p>Hydroxyl radicals are highly reactive oxid izers that occur naturally in the atmosphere and have been applied in fiel ds like wastewater treatment due to their ability to break down persistent pollutants. In the food industry\, gas-phase hydroxyl radicals&mdash\;gen erated via UV-C light\, ozone\, and hydrogen peroxide&mdash\;are now being explored for surface disinfection of lowmoisture foods and food contact s urfaces. This talk will introduce the chemistry behind hydroxyl radical ge neration and its modeling using Response Surface Methodology (RSM). We wil l present data on microbial sensitivity\, the impact of surface types on t reatment outcomes\, and research on pesticide degradation\, shelf-life ext ension\, and nutritional preservation. Importantly\, the process is shown to be non-toxic and safe. We will also address safety considerations for u se in occupied spaces and discuss future applications in the animal feed s ector.</p> END:VEVENT END:VCALENDAR