Decontamination of mycotoxigenic fungi on shelled corn using selective infrared heating technique

Wilson, Shantae A.; Shad, Zeinab Mohammadi; Oduola, Abass A.; Zhou, Zonghui; Jiang, Hua; Carbonero, Franck; Atungulu, Griffiths G.

doi:10.1002/cche.10394

Cited by 15 publications

(12 citation statements)

References 38 publications

(55 reference statements)

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“…This is in accordance with the study of Bowie et al (2019) and Wilson et al (2020) when rice and corn were exposed to different IR wavelengths, respectively. There was a complete aflatoxigenic mold inactivation when the sample was treated with IR intensity of 15.71 and 10.08 kW/m 2 for 20 and 30 s. Also, complete aflatoxigenic mold inactivation was observed using IR intensity of 7.27 kW/m 2 for 30 s. Hamanaka et al (2011) reported about 90% inactivation of a mold (Cladosporium) when exposed to IR heat for 120 s. The sample…”

Section: Effect Of Selected and Broadband Ir Wavelength Treatments On Sample Aflatoxigenic Mold Loadsupporting

confidence: 93%

Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality

Oduola

Atungulu

2021

J Food Process Preserv

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This study investigated the impacts of selected and broadband infrared (IR) wavelength treatments with tempering step on inactivation of aflatoxigenic molds and the treatments' effects on head rice yield (HRY). Rough rice was treated with different IR intensities, product-to-emitter gaps, and heating durations. Afterward, the samples were tempered at 60°C for 4 hr. Selected IR wavelength treatment at intensities of 15.71 and 10.08 kW/m 2 for 20 and 30 s resulted in complete aflatoxigenic mold inactivation; broadband IR wavelength treatment with intensity of 10.84 kW/m 2 for 30 s resulted in 1.09 log (cfu/g) reduction in aflatoxigenic mold load. Selected IR wavelength treatment (15.71 kW/m 2 for 30 s) resulted in 7 percentage points reduction in the mean HRY. Incorporating a tempering step into treatments at IR intensities of 15.71, 10.08, 7.27, and 4.13 kW/m 2 resulted in a complete aflatoxigenic mold inactivation. Also, tempering increased the mean HRY of the treated samples. Practical applicationsAfter optimizing the IR parameters tested in this study, the selected IR equipment can be scaled up and commercialized. This novel technique can be used to effectively inactivate aflatoxigenic molds and prevent aflatoxin accumulation on rice, while preserving the milling quality of rice.How to cite this article: Oduola AA, Atungulu GG.Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality.

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Section: Effect Of Selected and Broadband Ir Wavelength Treatments On Sample Aflatoxigenic Mold Loadsupporting

confidence: 93%

Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality

Oduola

Atungulu

2021

J Food Process Preserv

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“…The chemical and microbial contamination of food and feedstuff products poses threats such as a shortened shelf life and negative health effects depending on the contamination rates and overall toxicity of the contaminants. In the past, different decontamination strategies were developed to treat contaminated crops [ 1 , 2 , 3 , 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Spectroscopic Investigation of the Impact of Cold Plasma Treatment at Atmospheric Pressure on Sucrose and Glucose

Hauswirth¹,

Kohler²,

Bosch³

et al. 2022

Foods

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When exposing food and feedstuff to cold atmospheric pressure plasmas (CAPP), e.g., for decontamination purposes, possible unwanted effects on the contained nutrients might occur. In the present study, we thus concentrated on CAPP-induced degrading effects on different sugars, namely glucose and sucrose. The treatments were performed using admixtures of argon and synthetic air over durations of up to 12min. Continuous degradation of sucrose and glucose was determined using ATR-FTIR and XPS analyses. OH stretching bands showed notable broadening in the ATR-FTIR spectra, which possibly indicates reduced crystallinity of the sugars caused by the CAPP treatment. In the fingerprint regions, most bands, especially the more intense C-O bands, showed decreases in peak heights. In addition, two new bands occurred after CAPP treatment. The bands were detectable in the range between 1800 and 1600cm−1 and potentially can be assigned to C=C and, after comparison with the results of the XPS measurements, O-C=O bindings. The XPS measurements also showed that the O-C=O bonds probably originated from earlier C-O bonds.

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“…IR wavelengths are grouped into near‐infrared (0.75–1.4 μm), mid‐infrared (1.4–8 μm), and far‐infrared (8–1000 μm) (Krishnamurthy et al, 2008). A ceramic IR emitter has been used to generate three selected wavelengths (3.2, 4.5, and 5.8 μm), which fall in the mid‐infrared region (Wilson et al, 2021). Since the IR heating technique supplies a high heat flux to the surface of the grain during drying and microbial inactivation, the quality of grain including color and pasting properties may be affected.…”

Section: Introductionmentioning

confidence: 99%

“…IR wavelengths are grouped into near-infrared (0.75-1.4 μm), mid-infrared (1.4-8 μm), and far-infrared (8-1000 μm) (Krishnamurthy et al, 2008). A ceramic IR emitter has been used to generate three selected wavelengths (3.2, 4.5, and 5.8 μm), which fall in the mid-infrared region (Wilson et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Impacts of selected infrared wavelength treatments on the pasting properties and discoloration of Rice

Oduola

Atungulu

2022

Food Processing Preservation

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This study sought to understand the effects of selected IR wavelength, including tempering, on rice pasting properties and discoloration. Rough rice was treated with different IR heat intensities (from 0.73 to 15.71 kW/m2), generated at different wavelengths (3.2, 4.5, and 5.8 μm), for 10, 20, and 30 s. For tempering, IR‐treated samples were tempered at 60°C for 4 h. After the IR treatment, the samples pasting properties and color were determined. Treatment at the highest IR heat intensity (15.71 kW/m2) and heating duration (30 s) reduced the peak viscosity of rice from 2511.67 to 1998.33 cP (cP) and reduced final viscosity from 2902 to 2592.5 cP. However, this treatment combination did not cause rice discoloration. After tempering was added, rice treated at IR heat intensity of 15.71 and 10.08 kW/m2 for 30 s had lower peak, final, and breakdown viscosities; higher yellowness, and lower whiteness when compared with untreated sample (control). Novelty impact statement The outcome of this study provides a strong understanding of how different IR heat intensities generated at different wavelengths affect the pasting properties and color of rice. These two properties are strong indicators of rice quality and hence, are of great economic importance to the rice industry. The selected IR wavelength technology can easily be scaled up and employed by rice processing industry to produce safe and high‐quality rice.

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Decontamination of mycotoxigenic fungi on shelled corn using selective infrared heating technique

Cited by 15 publications

References 38 publications

Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality

Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality

Spectroscopic Investigation of the Impact of Cold Plasma Treatment at Atmospheric Pressure on Sucrose and Glucose

Impacts of selected infrared wavelength treatments on the pasting properties and discoloration of Rice

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