Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity
| Autor: | Yanyun Zhao, Shunshan Jiao, Hangjin Zhang, Sizhuo Hu |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
education.field_of_study
biology Water activity Chemistry Inactivation kinetics fungi 010401 analytical chemistry Population Bacillus cereus 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences 0104 chemical sciences Spore 0404 agricultural biotechnology Pepper Dielectric heating Radio frequency Food science education Food Science Biotechnology |
| Zdroj: | Food Control. 105:174-179 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2019.05.038 |
| Popis: | This study investigated the effect of RF heating on inactivation of Bacillus cereus spores in red pepper powder, evaluated the influence of sample initial water activity and built a corresponding inactivation model. The inactivation effect during come-up time was also considered and Log-linear model and Weibull model were applied to fit the inactivation curves. Along with increase of initial sample water activity from 0.56 to 0.74, RF heating rate increased first and then decreased with the upmost point of 0.70. During come-up time, there was 0.88–2.46 log reduction of spore population. Optimum RF inactivation effect (about 4-log reduction) was achieved by heating the powder (aw: 0.70) to 90 °C within 110 s, and then holding for 12 min. Weibull model well fitted the RF inactivating curves, and scale factor (log b) and shape factor (n) were linearly dependent on temperature. This study would be helpful for developing the new methods to control the spore-forming pathogens in low-moisture foods (LMFs). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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