Decontamination of chilli flakes in a fluidized bed using combined technologies: Infrared, UV and ozone

Watson, Ian; Kamble, P.; Shanks, C. A.; Khan, Zakir; Darra, Nada El

doi:10.1016/j.ifset.2019.102248

Cited by 21 publications

(25 citation statements)

References 37 publications

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“…The outside surface temperature of the tube was measured with a thermocouple (TEMPer1F, PC Sensor, China); this temperature measurement was used to automatically modulate the IR lamp between about 58-62 °C; the sensor was placed away from direct IR exposure. As with the previous work on chilli flakes (Watson et al, 2019), the ozone treatment (GMB-DOM-024, GMB Ozone purifier, Italy; 300 mgO 3 hr -1 , 25 W power consumption), was applied separately followed by the UV and IR treatment and on a loosely packed, stationary bed (i.e. without any air flow); this was because the ozone flow rate (2-3L/min) is much less than the air flow rate (120 L/min) and the J o u r n a l P r e -p r o o f ozone would be diluted to low levels in an air flow.…”

Section: System Descriptionmentioning

confidence: 66%

“…The system (schematic shown in Figure 1a and photo in 1b) was slightly modified from Watson et al (2019); the fused quartz tube dimensions remained the same (900-mm long, mounted vertically, with an inside diameter (ID of 33 mm and wall thickness of 3 mm). Three air pumps (MA100-120, Jecod, UK) provided an air flow rate of up to 120 L/min which reduced to 92.25 ± 2.26 L/min (n = 19 readings) in the tube, the flow rate was controlled with a mass flow meter (Red-Y, Vogtlin, Germany).…”

Section: System Descriptionmentioning

confidence: 99%

“…Few studies have assessed the efficacy of combined systems to decontaminate BP and OF. Therefore, the aim of the present study was to assess the performance of a a system combining UV-C radiation and modulated IR light sequentially with ozone, developed in our previous work (Watson, Kamble, Shanks, Khan, & El Darra, 2019), on decontamination of OF and BP, artificially inoculated with Escherichia coli as a test organism. The treatments are performed in a fludised bed, and include the treatments alone (Ozone, UV, and IR) and in combination (ozone then UV combined with IR; or UV combined with IR followed by ozone treatment).…”

Section: Introductionmentioning

confidence: 99%

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Decontamination of Escherichia coli on dried onion flakes and black pepper using Infra-red, ultraviolet and ozone hurdle technologies

Darra

Xie

Kamble

et al. 2021

Heliyon

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decontamination of dried onion flakes and black pepper using Infra-red, Ultraviolet and ozone hurdle technologies, HELIYON, https://doi.org/10.1016/j.heliyon.2021.e07259. This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: System Descriptionmentioning

confidence: 66%

Section: System Descriptionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Decontamination of Escherichia coli on dried onion flakes and black pepper using Infra-red, ultraviolet and ozone hurdle technologies

Darra

Xie

Kamble

et al. 2021

Heliyon

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“…By the execution of advanced agricultural technologies, good agricultural practices, good manufacturing practices and good storage practices can mitigate the AFs occurrence or contamination [88]. AFs contamination occurs in pockets of high concentration which are not randomly dispersed throughout the commodity [89].…”

Section: Mitigation Of Aflatoxins In Spicesmentioning

confidence: 99%

Aflatoxins Occurrence in Spices

Ahmed¹,

Asghar²

2022

Aflatoxins - Occurrence, Detoxification, Determination and Health Risks

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A wide range of spices are used in most dishes as seasoning, colouring, texture developer, palatability or preserving food and beverages worldwide. However, the spices are produced mainly in developing countries where tropical and/or subtropical climate such as high temperature, heavy rainfall and humidity encourage fungal growth leading to increased occurrence of aflatoxins (AFs) in spices. Moreover, the inadequate implementation of good agricultural practice, good manufacturing practice and good hygienic practice in these countries are great alarming situation. AFs are considered as a carcinogenic, mutagenic, teratogenic and immunosuppressive to humans and are classified as hazardous food toxins. This chapter provides the worldwide production and regulations of spices, suitable conditions for the AFs production, worldwide occurrence of AFs, detection techniques and some aspect for the reduction of AFs in spices.

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“…IR radiation is one of the electromagnetic spectra and the wavelength range of IR radiation is between 0.5 and 100 μm (Aghajanzadeh, Kashaninejad, et al, 2016). IR heating applications in food processing include food drying (Yao, Fan, & Duan, 2020), inactivation of enzymes (Jeevitha, Hebbar, & Raghavarao, 2016), peeling of fruits and vegetables (Vidyarthi et al., 2019), inactivation of microorganisms (Watson, Kamble, Shanks, Khan, & El Darra, 2020), roasting (Bagheri, Kashaninejad, Ziaiifar, & Aalami, 2019), cooking (Ogundele & Kayitesi, 2019), and blanching (Wu, Guo, Wang, Pan, & Ma, 2018). IR possesses a lot of advantages compared to conventional thermal heating such as uniform heating, deep penetration, significant energy saving, less heating time, and decreased rate of food degradation thereby improving the quality of food preservation (Krishnamurthy et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice

Aboud

Altemimi

Al‐Hilphy

et al. 2020

J. Food Process. Preserv.

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Infrared irradiation is an alternative method for the thermal processing of foods. Lime is one of the citrus fruits and considered beneficial for human health. Dried lime juice is common in the Middle Eastern region and alternatives are desired to the conventional resistance heating method for the elimination of undesirable microorganisms. A batch infrared extraction pasteurizer (BIREP) was developed to test both infrared and conventional heating methods. Dried lime juice was treated in the BIREP using combinations of temperature (60, 75, and 90°C) and power output (350, 525, and 700 W) from infrared bulbs using a central composite design. Samples were subsequently analyzed for dependent variables of ascorbic acid content, total phenolic content, antioxidant activity, pectin methylesterase, hydroxymethyl, total plate counts, lightness, redness, and yellowness. Each combination of temperature and power was also quantified for specific infrared energy consumption, energy efficiency, and productivity. BIREP temperature and power settings were optimized for all dependent variables. The resulting optimized settings were used to process another set of dried lime juice samples. These samples were compared to control (untreated) and conventional heating samples. Sensory (appearance, aroma, taste, and overall acceptability) evaluation was conducted by a panel of humans. Infrared processing was superior to conventional processing and equivalent to control samples in all four sensory tests. The results indicated strong potential for infrared processing as a superior alternative to conventional heating for the preservation of dried lime juice. Practical applications Infrared heating offers a safe alternative to conventional resistance heating that equals or improves the consumer-desired characteristics compared to fresh dried lime juice and provides a marked improvement over conventional heating. This may allow infrared processed juice to warrant a price premium over conventional thermal processing. Since dried lime producers typically thermally process their juice using the batch method, they can switch to infrared heating to improve the quality of their processed juice and promote the resulting benefits. Cost-benefit studies would be appropriate for dried lime juice processers to evaluate the conversion of thermal processing to infrared heating to take advantage of the superior product. How to cite this article: Aboud SA, Altemimi AB, Al-Hilphy ARS, Watson DG. Effect of batch infrared extraction pasteurizer (BIREP)-based processing on the quality preservation of dried lime juice.

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Decontamination of chilli flakes in a fluidized bed using combined technologies: Infrared, UV and ozone

Cited by 21 publications

References 37 publications

Decontamination of Escherichia coli on dried onion flakes and black pepper using Infra-red, ultraviolet and ozone hurdle technologies

Decontamination of Escherichia coli on dried onion flakes and black pepper using Infra-red, ultraviolet and ozone hurdle technologies

Aflatoxins Occurrence in Spices

Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice

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