Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation

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Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation. / Staack, N.; Ahrné, L.; Borch, E.; Knorr, D.

I: Journal of Food Engineering, Bind 89, Nr. 3, 2008, s. 319-324.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Staack, N, Ahrné, L, Borch, E & Knorr, D 2008, 'Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation', Journal of Food Engineering, bind 89, nr. 3, s. 319-324. https://doi.org/10.1016/j.jfoodeng.2008.05.010

APA

Staack, N., Ahrné, L., Borch, E., & Knorr, D. (2008). Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation. Journal of Food Engineering, 89(3), 319-324. https://doi.org/10.1016/j.jfoodeng.2008.05.010

Vancouver

Staack N, Ahrné L, Borch E, Knorr D. Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation. Journal of Food Engineering. 2008;89(3):319-324. https://doi.org/10.1016/j.jfoodeng.2008.05.010

Author

Staack, N. ; Ahrné, L. ; Borch, E. ; Knorr, D. / Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation. I: Journal of Food Engineering. 2008 ; Bind 89, Nr. 3. s. 319-324.

Bibtex

@article{1f329ba03a9a4a1c8df2df5d7576c49d,
title = "Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation",
abstract = "A process to decontaminate paprika powder using variable near-infrared (IR) radiation was tested using a closed sample holder allowing water to be retained in the powder. The reduction in the concentration of Bacillus cereus spores and changes in water activity (aw) and colour were measured during IR heating. High heat flux was applied initially to heat the powder rapidly to the desired temperature, followed by low heat flux to maintain the temperature for a given time. The water activity (aw) value of the powder could be maintained within the bulk of the closed sample, but the surface aw value decreased during heating. Due to carotenoid sensitivity to temperature, surface and overall colour values declined, though remaining acceptable values of medium red and red, respectively. For powder with an aw value of 0.88 heated to 95-100 °C, the load of B. cereus spores was reduced by 4.5 log10 CFU/g within 6 min; the final spore concentration remained approximately 2 log10 CFU/g due to tailing. Reducing pH to 4.0 from 4.5 did not significantly affect the reduction of the B. cereus spore concentration.",
keywords = "Bacillus cereus spores, Infrared (IR) radiation, Paprika powder, pH, Water activity",
author = "N. Staack and L. Ahrn{\'e} and E. Borch and D. Knorr",
year = "2008",
doi = "10.1016/j.jfoodeng.2008.05.010",
language = "English",
volume = "89",
pages = "319--324",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation

AU - Staack, N.

AU - Ahrné, L.

AU - Borch, E.

AU - Knorr, D.

PY - 2008

Y1 - 2008

N2 - A process to decontaminate paprika powder using variable near-infrared (IR) radiation was tested using a closed sample holder allowing water to be retained in the powder. The reduction in the concentration of Bacillus cereus spores and changes in water activity (aw) and colour were measured during IR heating. High heat flux was applied initially to heat the powder rapidly to the desired temperature, followed by low heat flux to maintain the temperature for a given time. The water activity (aw) value of the powder could be maintained within the bulk of the closed sample, but the surface aw value decreased during heating. Due to carotenoid sensitivity to temperature, surface and overall colour values declined, though remaining acceptable values of medium red and red, respectively. For powder with an aw value of 0.88 heated to 95-100 °C, the load of B. cereus spores was reduced by 4.5 log10 CFU/g within 6 min; the final spore concentration remained approximately 2 log10 CFU/g due to tailing. Reducing pH to 4.0 from 4.5 did not significantly affect the reduction of the B. cereus spore concentration.

AB - A process to decontaminate paprika powder using variable near-infrared (IR) radiation was tested using a closed sample holder allowing water to be retained in the powder. The reduction in the concentration of Bacillus cereus spores and changes in water activity (aw) and colour were measured during IR heating. High heat flux was applied initially to heat the powder rapidly to the desired temperature, followed by low heat flux to maintain the temperature for a given time. The water activity (aw) value of the powder could be maintained within the bulk of the closed sample, but the surface aw value decreased during heating. Due to carotenoid sensitivity to temperature, surface and overall colour values declined, though remaining acceptable values of medium red and red, respectively. For powder with an aw value of 0.88 heated to 95-100 °C, the load of B. cereus spores was reduced by 4.5 log10 CFU/g within 6 min; the final spore concentration remained approximately 2 log10 CFU/g due to tailing. Reducing pH to 4.0 from 4.5 did not significantly affect the reduction of the B. cereus spore concentration.

KW - Bacillus cereus spores

KW - Infrared (IR) radiation

KW - Paprika powder

KW - pH

KW - Water activity

U2 - 10.1016/j.jfoodeng.2008.05.010

DO - 10.1016/j.jfoodeng.2008.05.010

M3 - Journal article

AN - SCOPUS:46049100966

VL - 89

SP - 319

EP - 324

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 3

ER -

ID: 202133123