Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate

Zhang, Shuang; Zhang, Lihui; Lan, Ruange; Zhou, Xu; Kou, Xiaoxi; Wang, Shaojin

doi:10.1016/j.fm.2018.05.015

Cited by 33 publications

(13 citation statements)

References 38 publications

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“…The β values shown in Table 1 do not seem to show a clear trend with changing microwave power. This observation is consistent with the findings of some previous studies (Béchet, Laviale, Arsapin, Bonnefond, & Bernard, 2017;Fernández, López, Bernardo, Condón, & Raso, 2007;Hassani, Mañas, Pagán, & Condón, 2007;van Boekel, 2002;Virto, Sanz, Alvarez, Condón, & Raso, 2006;Zhang et al, 2018); they reported that the shape parameter β was independent of heatinactivation temperature. Given the influence of inactivation conditions on the shape of survival curves and in order to quantify the microwave effect on E. coli ATCC 25922, the scaling parameter α of each survival curve was re-estimated at a fixed β value of 2.1 for each inactivation condition.…”

Section: Microwave Effectsupporting

confidence: 93%

Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage

Kernou

Belbahi

Amir

et al. 2021

J Food Process Engineering

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The survival of Escherichia coli ATCC 25922 in orange juice treated with microwave and/or ultrasound was evaluated; Weibull model was fitted to survival curves to describe inactivation kinetics; and the effect of combined microwave‐ultrasound treatments was assessed. Ultrasonic treatment (42 kHz) has no significant effect on the survival rate reduction (1.3 log for 60 min of sonication) of E. coli. However, sonication can increase the efficiency of microwave inactivation. The use of ultrasound as pre‐treatment was more effective than when used in post‐treatment, that is, a reduction of 8.0 log was achieved by a combination of ultrasound (20 min) followed by a microwave (900 W/30 s), while 4.0 log was obtained when these both processes were reversed. The scale parameter α estimated from microwave‐inactivation kinetics combined with an ultrasound pre‐treatment was found to be lower than those obtained with a post‐treatment, which, in turn, are lower than those estimated for microwave or ultrasound alone. These results demonstrate the effectiveness of ultrasound as a pre‐treatment to improve the inactivation of E. coli by microwave processing in orange juice beverages. Practical applications High‐temperature short‐time (HTST) type processes are preferred by the food industry to reduce the adverse thermal degradation in food quality while ensuring food safety for liquid food. The microwave heating is fast and can significantly reduce the come‐up time to the desired process temperature. The hydrodynamic action of ultrasound on microorganisms is a great potential to improve microbial decontamination efficiency by microwave processing. This study contributes to the design and control of an effective combination treatment of ultrasound and microwave to improve pasteurization processes for orange juice beverages.

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Section: Microwave Effectsupporting

confidence: 93%

Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage

Kernou

Belbahi

Amir

et al. 2021

J Food Process Engineering

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“…This is in contrast to previous work where interaction effects were not identified [ 35 , 36 , 37 , 38 ]. Heating rate has been previously identified as a relevant factor in inactivation models, so the combination of a moderate treatment temperatures and acidic matrixes may by unique to dehydration in apples [ 39 , 40 ].…”

Section: Resultsmentioning

confidence: 99%

Survival of Escherichia coli O157:H7 during Moderate Temperature Dehydration of Plant-Based Foods

Rana

Eberly

Suehr

et al. 2021

Foods

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The effect of moderate-temperature (≤60 °C) dehydration of plant-based foods on pathogen inactivation is unknown. Here, we model the reduction of E. coli O157:H7 as a function of product-matrix, aw, and temperature under isothermal conditions. Apple, kale, and tofu were each adjusted to aw 0.90, 0.95, or 0.99 and inoculated with an E. coli O157:H7 cocktail, followed by isothermal treatment at 49, 54.5, or 60.0 °C. The decimal reduction time, or D-value, is the time required at a given temperature to achieve a 1 log reduction in the target microorganism. Modified Bigelow-type models were developed to determine D-values which varied by product type and aw level, ranging from 3.0–6.7, 19.3–55.3, and 45.9–257.4 min. The relative impact of aw was product dependent and appeared to have a non-linear impact on D-values. The root mean squared errors of the isothermal-based models ranged from 0.75 to 1.54 log CFU/g. Second, we performed dynamic drying experiments. While the isothermal results suggested significant microbial inactivation might be achieved, the dehydrator studies showed that the combination of low product temperature and decreasing aw in the pilot-scale system provided minimal inactivation. Pilot-scale drying at 60 °C only achieved reductions of 3.1 ± 0.8 log in kale and 0.67 ± 0.66 log in apple after 8 h, and 0.69 ± 0.67 log in tofu after 24 h. This illustrates the potential limitations of dehydration at ≤60 °C as a microbial kill step.

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“…However, the system is built to process only one sample at a time. The heating block system is an aluminum block padded with heating pads that has slots machined into its sides for drawers containing the samples [14] , [15] , [16] , [17] , [18] . Each drawer has a well in which the sample is placed and then enclosed by a screw-on cap.…”

Section: Hardware In Contextmentioning

confidence: 99%

“…The come-up time (CUT) of a sample can be defined as the time needed for the temperature of the sample to reach within a certain threshold of the target treatment temperature. CUT has been shown to affect the thermal resistance of bacteria and fungi in a variety of food products, with a longer CUT resulting in higher thermal resistance [10] , [14] , [17] , [19] , [20] . If researchers are provided a research tool that allows control of CUT, it will open a path for investigation into its effects on inactivation kinetics of microorganisms.…”

Section: Hardware In Contextmentioning

confidence: 99%

TDT Sandwich: An open source dry heat system for characterizing the thermal resistance of microorganisms

Lau

Subbiah

2020

HardwareX

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Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate

Cited by 33 publications

References 38 publications

Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage

Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage

Survival of Escherichia coli O157:H7 during Moderate Temperature Dehydration of Plant-Based Foods

TDT Sandwich: An open source dry heat system for characterizing the thermal resistance of microorganisms

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