Inactivation model of mold spores by infrared heating under non-isothermal conditions

Vipavee Trivittayasil; Fumihiko Tanaka; Daisuke Hamanaka; Toshitaka Uchino

doi:10.3136/fstr.19.979

Inactivation model of mold spores by infrared heating under non-isothermal conditions

Vipavee Trivittayasil, Fumihiko Tanaka, Daisuke Hamanaka, Toshitaka Uchino

Bioproduction Environmental Sciences

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

Abstract

The inactivation effect of infrared (IR) heating (peak wavelength of the lamp = 0.96 ìm) at different intensities on two kinds of mold conidia (Cladosporium sp. and Penicillium sp.) isolated from peaches was investigated on an agar growth medium. Treatment times of 40 s and 60 s were required for a one log reduction in the population of Cladosporium sp. and Penicillium sp. microorganisms at a heating distance of 90 mm. The high resistance to IR heating exhibited by Penicillium sp. was caused by its high lethal temperature (T _ref) of 326 K, whereas T_ref of Cladosporium sp. is much lower at 316 K. The first order kinetics model parameters under non-isothermal conditions were obtained from the data. The prediction model agreed well with the experimental data with a Root Mean Squared Logarithmic Error (RMSLE) of 0.74 and 0.45 for Cladosporium sp. and Penicillium sp., respectively.

Original language	English
Pages (from-to)	979-982
Number of pages	4
Journal	Food Science and Technology Research
Volume	19
Issue number	6
DOIs	https://doi.org/10.3136/fstr.19.979
Publication status	Published - 2013

All Science Journal Classification (ASJC) codes

Biotechnology
Food Science
Chemical Engineering(all)
Industrial and Manufacturing Engineering
Marketing

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title = "Inactivation model of mold spores by infrared heating under non-isothermal conditions",

abstract = "The inactivation effect of infrared (IR) heating (peak wavelength of the lamp = 0.96 {\`i}m) at different intensities on two kinds of mold conidia (Cladosporium sp. and Penicillium sp.) isolated from peaches was investigated on an agar growth medium. Treatment times of 40 s and 60 s were required for a one log reduction in the population of Cladosporium sp. and Penicillium sp. microorganisms at a heating distance of 90 mm. The high resistance to IR heating exhibited by Penicillium sp. was caused by its high lethal temperature (T ref) of 326 K, whereas Tref of Cladosporium sp. is much lower at 316 K. The first order kinetics model parameters under non-isothermal conditions were obtained from the data. The prediction model agreed well with the experimental data with a Root Mean Squared Logarithmic Error (RMSLE) of 0.74 and 0.45 for Cladosporium sp. and Penicillium sp., respectively.",

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AU - Trivittayasil, Vipavee

AU - Tanaka, Fumihiko

AU - Hamanaka, Daisuke

AU - Uchino, Toshitaka

PY - 2013

Y1 - 2013

N2 - The inactivation effect of infrared (IR) heating (peak wavelength of the lamp = 0.96 ìm) at different intensities on two kinds of mold conidia (Cladosporium sp. and Penicillium sp.) isolated from peaches was investigated on an agar growth medium. Treatment times of 40 s and 60 s were required for a one log reduction in the population of Cladosporium sp. and Penicillium sp. microorganisms at a heating distance of 90 mm. The high resistance to IR heating exhibited by Penicillium sp. was caused by its high lethal temperature (T ref) of 326 K, whereas Tref of Cladosporium sp. is much lower at 316 K. The first order kinetics model parameters under non-isothermal conditions were obtained from the data. The prediction model agreed well with the experimental data with a Root Mean Squared Logarithmic Error (RMSLE) of 0.74 and 0.45 for Cladosporium sp. and Penicillium sp., respectively.

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Inactivation model of mold spores by infrared heating under non-isothermal conditions

Abstract

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