The Short Time Infrared Ray Sterilization of the Cereal Surface

Hamanaka, Daisuke; Uchino, Toshitaka; Hu, Wenzhong; Yasunaga, Eriko

doi:10.1016/s1474-6670(17)32848-3

Cited by 3 publications

(2 citation statements)

References 11 publications

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“…An initial increase in B. subtilis population was caused by heat shock germination of spores. A 10‐min treatment with infrared heating resulted in more than 90% reduction in B. subtilis population (Daisuke and others 2001). Hamanaka and others (2006) also reported a shoulder effect where B. subtilis spores were germinated.…”

Section: Introductionmentioning

confidence: 99%

Infrared Heating in Food Processing: An Overview

Krishnamurthy¹,

Khurana²,

Soojin³

et al. 2008

Comp Rev Food Sci Food Safe

353

176

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Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration in food material, versatile, simple, and compact equipment, and significant energy saving. Infrared heating can be applied to various food processing operations, namely, drying, baking, roasting, blanching, pasteurization, and sterilization. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. This article reviews aspects of IR heating and presents a theoretical basis for IR heat processing of food materials and the interaction of IR radiation with food components. The effect of IR on food quality attributes is discussed in the context of samples and process parameters. Applications of IR heating in food processing operations and future research potential are also reviewed.

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Section: Introductionmentioning

confidence: 99%

Infrared Heating in Food Processing: An Overview

Krishnamurthy¹,

Khurana²,

Soojin³

et al. 2008

Comp Rev Food Sci Food Safe

353

176

View full text Add to dashboard Cite

show abstract

“…However, shoulder and tailing effects are reported for bacterial spores exposed to IR heating. For example, Hamanaka et al (2000) and Daisuke et al (2001) proclaimed shoulder and tailing effects for Bacillus subtilis spores exposed to infrared heating. Sawai et al (2003Sawai et al ( , 2006 indicated that inactivation of Escherichia coli due to both IR heating and thermal conductive heating followed first-order reaction kinetics (Equations (8.5) and (8.6)).…”

Section: Modeling Inactivaton Kineticsmentioning

confidence: 99%