In this work, infrared (IR) irradiation was used for inactivation of Bacillus cereus in cardamom seeds. The effect of IR power (100, 200, and 300 W), sample distance from radiation source (5, 10, and 15 cm) and holding times (0-11 min) was investigated on B. cereus count, as well as cardamom seeds color and temperature profiles. Inactivation of B. cereus on cardamom seeds during IR processing was demonstrated by experimental models. The highest reduction of B. cereus count (5.11 Log CFU/g) was achieved after 8 min IR irradiation at 300 W power and 15 cm distance. Measurement of temperature profiles revealed that there was a significant difference (p < .05) between surface and center temperatures of the cardamom seeds. The green color (a* value) of cardamom seeds was slightly affected and the highest color change was observed at 200 W IR, 10 cm distance and 10 min irradiation that resulted in an increase of a* from −3.05 ± 0.96 to −0.05 ± 0.44. In conclusion, IR irradiation could be successful for decontamination of cardamom seeds without severe alteration of its quality. Among the experimental models for microbial inactivation during IR processing, the Double Weibull model had the highest coefficient value of determination (R 2 = 0.9966).
Infrared (IR) irradiation, a novel technology for modeling of decontamination of Bacillus cereus in paprika powder was evaluated and the effect on temperature profiles and total phenolic content was determined. The highest reduction in B. cereus count (2.3 log CFU/g) was achieved after a holding time of 1 min at 200 W IR power and 5 cm distance. The rapid rise in temperature was observed in surface paprika powder and the highest temperature at 200 W IR power and 5 cm distance reaching to 127.8°C. An increase in IR power and a decrease in sample distance of the IR lamp caused a significant decrease in the total phenolic content. The Double Weibull model closely predicted the inactivation of B. cereus in paprika powder by IR irradiation.
The effect of continuous infrared (Co-IR) popping at
different
powers [600, 700 and, 800 W (W) Co-IR power] and a constant distance
from the sample (5 cm) on the key physicochemical properties of popcorn
(Zea mays L. var. Everta) [popping
properties, energy consumption, morphology (SEM), sensory properties,
and color] was investigated. According to the results of popping properties,
optimum treatment for Co-IR popping of popcorn was 700 W Co-IR power.
Colors were significantly changed (P < 0.05) during
Co-IR popping. The L*, a*, b*, ΔE, hue, and chroma values of
Co-IR popped popcorn (700 W Co-IR power) were 71.40, −2.73,
15.44, 33.13 ± 1.92, −1.40 ± 0.29, and 15.68 ±
1.07, respectively. The minimal energy usage was attained at 0.013
kWh at 800 W Co-IR power. In SEM analysis, with increasing the IR
lamp power, the cavity size was increased (the cavities number per
unit area decreased). The largest increase in the popcorn cavity size
was determined at 800 W Co-IR power. The highest consumer acceptance
of Co-IR popped corns was obtained at 700 W Co-IR power. This is the
first study on the Co-IR expansion technology for popcorn popping,
and the findings show that the IR expansion method is very efficient
in the popcorn popping process.
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