Effect of combining infrared heating with ultraviolet irradiation on inactivation of mold spores

Daisuke Hamanaka, Griffiths Gregory Atungulu, Fumihiko Tanaka, Toshitaka Uchino

研究成果: Contribution to journalArticle査読

14 被引用数 (Scopus)

抄録

Combining effect of infrared radiation (IR) heating with ultraviolet (UV) irradiation on the inactivation of mold spores isolated from citrus fruits was investigated. Fruit-related molds (Penicillium, Aspergillus, Cladosporium, Rhizopus, and Byssochlamys) were inoculated on stainless steel Petri dish and inactivated by IR heating, UV irradiation, and combined treatments with different sequence orders. Three isolates (Penicillium, Aspergillus and Cladosporium) were sensitive to IR heating, while Rhizopus and Byssochlamys spores were relatively sensitive to UV irradiation rather than IR heating. Combinations of IR heating with UV irradiation were effective in the inactivation of all mold spores. Considerable reductions in the survival of all mold spores were achievable by the combined treatment regardless of the treatment order.

本文言語英語
ページ(範囲)279-284
ページ数6
ジャーナルFood Science and Technology Research
16
4
DOI
出版ステータス出版済み - 7 2010

All Science Journal Classification (ASJC) codes

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

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