Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization
| Autor: | Shantanu Agarwal, Xinyao Wei, Jeyamkondan Subbiah |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Microbial safety
Materials science Hot Temperature Water activity Colony Count Microbial Pasteurization Dairy industry Microbial challenge law.invention Heating 03 medical and health sciences law Genetics Animals Food science 030304 developmental biology 0303 health sciences Log reduction 0402 animal and dairy science food and beverages Water 04 agricultural and veterinary sciences 040201 dairy & animal science Microbial inactivation Whole milk Milk Food Microbiology Animal Science and Zoology Powders Food Science |
| Zdroj: | Journal of dairy science. 104(9) |
| ISSN: | 1525-3198 |
| Popis: | Salmonella persistence in milk powders has caused several multistate foodborne disease outbreaks. Therefore, ways to deliver effective thermal treatment need to be identified and validated to ensure the microbial safety of milk powders. In this study, a process of hot air-assisted radio frequency (HARF) followed by holding at high temperatures in a convective oven was developed for pasteurization of milk powders. Heating times were compared between HARF and a convection oven for heating milk powders to a pasteurization temperature, and HARF has been shown to considerably reduce the come-up time. Whole milk powder (WMP) and nonfat dry milk (NFDM) were inoculated with a 5-serotype Salmonella cocktail and equilibrated to a water activity of 0.10 to simulate the worst case for the microbial challenge study. After heating the sample to 95°C using HARF, followed by 10 and 15 min of holding in the oven, more than 5 log reduction of Salmonella was achieved in WMP and NFDM. This study validated a HARF-assisted thermal process for pasteurization of milk powder based on previously collected microbial inactivation kinetics data and provides valuable insights to process developers to ensure microbial safety of milk powder. This HARF process may be implemented in the dairy industry to enhance the microbial safety of milk powders. |
| Databáze: | OpenAIRE |
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