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

Vipavee Trivittayasil, Tanaka Fumihiko, Daisuke Hamanaka, Toshitaka Uchino

研究成果: ジャーナルへの寄稿記事

2 引用 (Scopus)

抄録

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.

元の言語英語
ページ(範囲)979-982
ページ数4
ジャーナルFood Science and Technology Research
19
発行部数6
DOI
出版物ステータス出版済み - 12 1 2013

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Infrared heating
Cladosporium
Penicillium
Spores
Fungi
molds (fungi)
Heating
inactivation
spores
heat
Electric lamps
Microorganisms
Agar
Wavelength
Kinetics
Fungal Spores
peaches
conidia
wavelengths
culture media

All Science Journal Classification (ASJC) codes

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

これを引用

Inactivation model of mold spores by infrared heating under non-isothermal conditions. / Trivittayasil, Vipavee; Fumihiko, Tanaka; Hamanaka, Daisuke; Uchino, Toshitaka.

:: Food Science and Technology Research, 巻 19, 番号 6, 01.12.2013, p. 979-982.

研究成果: ジャーナルへの寄稿記事

Trivittayasil, Vipavee ; Fumihiko, Tanaka ; Hamanaka, Daisuke ; Uchino, Toshitaka. / Inactivation model of mold spores by infrared heating under non-isothermal conditions. :: Food Science and Technology Research. 2013 ; 巻 19, 番号 6. pp. 979-982.
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