Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat

Autor:	Juanjuan Xu, Yuanmei Xu, Xiangyu Guan, Gaoji Yang, Shaojin Wang
Rok vydání:	2022
Předmět:	Spores Bacterial Hot Temperature Bacillus cereus Ultraviolet Rays Colony Count Microbial Food Microbiology General Medicine Microbiology Antioxidants Food Science Fagopyrum
Zdroj:	International journal of food microbiology. 385
ISSN:	1879-3460
Popis:	Buckwheat kernels were susceptible to be contaminated by heat-resistant spores. This study aimed to investigate effects of radio frequency (RF) heating, ultraviolet (UV) light and their combination treatment on the inactivation of B. cereus spores and quality attributes of buckwheat kernels. Results showed that Weibull model well fitted the inactivation curves of B. cereus spores under RF heating or UV light, and both of the two techniques had a tailing phenomenon (n 1) in the decontamination process. But the inactivation levels of spores significantly increased by the combined treatments of RF and UV, regardless of the treatment sequence. Treatment by individual RF heating at 105 °C for 30 min or UV exposure at 5.00 mW/cm
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90448191762f621fc109209677cd24e1 https://pubmed.ncbi.nlm.nih.gov/36334351 Zobrazit plný text záznamu Full Text from ScienceDirect