Effect of Air Temperature and Velocity on Listeria monocytogenes Inactivation During Drying of Apple Slices.

Autor: Randriamiarintsoa N; Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA., Ryser ET; Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA., Marks BP; Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA. Electronic address: marksbp@msu.edu.
Jazyk: angličtina
Zdroj: Journal of food protection [J Food Prot] 2024 Apr; Vol. 87 (4), pp. 100253. Date of Electronic Publication: 2024 Feb 28.
DOI: 10.1016/j.jfp.2024.100253
Abstrakt: A wide range of drying parameters and methods are used by industry to produce dried apples. To ensure end-product safety and regulatory compliance, it is essential to evaluate the effectiveness of such industrial practices on microbial inactivation. Therefore, the objective of this study was to evaluate the effects of drying air temperature and velocity on Listeria monocytogenes inactivation during drying of apple slices. Apples (cv. Gala) were cored, sliced as rings (∼6 mm thick), and surface-inoculated with broth-grown culture of an 8-strain cocktail of L. monocytogenes to achieve an inoculation level of 8.6 ± 0.3 log CFU/g. Apple rings were dried in batches using dry air in a pilot-scale impingement oven at 60 or 80 °C air temperature and 0.7 or 2.1 m/s air velocity, and sampled every 30 min for bacterial enumeration, water activity (a w ), and moisture content analysis. L. monocytogenes reduction increased (P < 0.05) with higher air velocity or higher drying air temperature. By the end of drying, in which the standard moisture content for dried apple slices of <24% wet basis was reached, L. monocytogenes was reduced by 1.8 ± 0.3 and 2.8 ± 0.7 log CFU/g at 0.7 and 2.1 m/s air velocity, respectively, after 180 min at 60 °C. When using 80 °C drying temperature, L. monocytogenes reduction was 5.2 ± 0.5 log CFU/g at both air velocities after 150 min. Therefore, process conditions should be considered in the validation of fruit drying processes, instead of solely relying on product endpoint properties, such as moisture content.
Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Bradley P. Marks reports financial support was provided by National Institute of Food and Agriculture. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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