Abstract
Concerns over chemical residue from chemical processing of fresh agricultural produces encourage the rise of alternative chemical-free methods. Infrared heating is a postharvest technique employed to reduce microbial load adhering on the surface of fresh fruits. The main purpose is to heat the produce surface to certain degree to achieve commercial sterilization while preventing quality degradation from overheating of internal tissue. In this study, we developed a microbial deactivation model combined with time-temperature profile of infrared heating with consideration of evaporation effect to evaluate the efficacy of the treatment and assess resulting surface temperature. Heating intensity controlled by heating distances was also investigated. As the result, the proposed model predicted the surface temperature profiles of potato dextrose agar (PDA) well at all points within a mean error of ±2.0 °C. The model will be able to apply for the surface decontamination of fruit and help to minimize microbial threats without heat damage to the quality.
| Original language | English |
|---|---|
| Pages (from-to) | 565-570 |
| Number of pages | 6 |
| Journal | Journal of Food Engineering |
| Volume | 104 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - Jun 1 2011 |
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All Science Journal Classification (ASJC) codes
- Food Science
Cite this
Investigation of deactivation of mold conidia by infrared heating in a model-based approach. / Trivittayasil, Vipavee; Fumihiko, Tanaka; Uchino, Toshitaka.
In: Journal of Food Engineering, Vol. 104, No. 4, 01.06.2011, p. 565-570.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Investigation of deactivation of mold conidia by infrared heating in a model-based approach
AU - Trivittayasil, Vipavee
AU - Fumihiko, Tanaka
AU - Uchino, Toshitaka
PY - 2011/6/1
Y1 - 2011/6/1
N2 - Concerns over chemical residue from chemical processing of fresh agricultural produces encourage the rise of alternative chemical-free methods. Infrared heating is a postharvest technique employed to reduce microbial load adhering on the surface of fresh fruits. The main purpose is to heat the produce surface to certain degree to achieve commercial sterilization while preventing quality degradation from overheating of internal tissue. In this study, we developed a microbial deactivation model combined with time-temperature profile of infrared heating with consideration of evaporation effect to evaluate the efficacy of the treatment and assess resulting surface temperature. Heating intensity controlled by heating distances was also investigated. As the result, the proposed model predicted the surface temperature profiles of potato dextrose agar (PDA) well at all points within a mean error of ±2.0 °C. The model will be able to apply for the surface decontamination of fruit and help to minimize microbial threats without heat damage to the quality.
AB - Concerns over chemical residue from chemical processing of fresh agricultural produces encourage the rise of alternative chemical-free methods. Infrared heating is a postharvest technique employed to reduce microbial load adhering on the surface of fresh fruits. The main purpose is to heat the produce surface to certain degree to achieve commercial sterilization while preventing quality degradation from overheating of internal tissue. In this study, we developed a microbial deactivation model combined with time-temperature profile of infrared heating with consideration of evaporation effect to evaluate the efficacy of the treatment and assess resulting surface temperature. Heating intensity controlled by heating distances was also investigated. As the result, the proposed model predicted the surface temperature profiles of potato dextrose agar (PDA) well at all points within a mean error of ±2.0 °C. The model will be able to apply for the surface decontamination of fruit and help to minimize microbial threats without heat damage to the quality.
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UR - http://www.scopus.com/inward/citedby.url?scp=79952417141&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2011.01.018
DO - 10.1016/j.jfoodeng.2011.01.018
M3 - Article
VL - 104
SP - 565
EP - 570
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
IS - 4
ER -