Effect of infrared heating on quality and microbial decontamination in paprika powder

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

“…Measured surface temperatures at product temperatures of 90, 95, and 100°C during phases I-III are presented in Table 3. The high heat flux (20 kW/m 2 ) during phase I caused a large temperature difference within the powder bed of 90 and 70°C at a w values of 0.84 and 0.88, respectively, due to high heat absorption on the surface and limited heat conduction within the powder bed (Ginzburg, 1969;Staack et al, 2007). At a surface temperature of 115-125°C (after 1.5 min) phase II began, enabling deeper parts of the powder (3 and 8 mm) to reach the desired product temperature by means of heat conduction.…”

“…Heating by infrared (IR) radiation has been successfully used to decontaminate granular food materials, such as grains (Hamanaka et al, 2006) and paprika powder (Staack et al, 2007). A disadvantage of this approach is that during IR heating water rapidly evaporates from the surface of the powder bed due to the high temperatures; this has led to small reductions of spore populations and increases in the heat resistance of spores, such as those of B. cereus, in heated paprika powders (Staack et al, 2007).…”

“…A disadvantage of this approach is that during IR heating water rapidly evaporates from the surface of the powder bed due to the high temperatures; this has led to small reductions of spore populations and increases in the heat resistance of spores, such as those of B. cereus, in heated paprika powders (Staack et al, 2007).…”

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

“…As none of these methods has proved to be completely satisfactory, searches for safe and efficient control methods, including investigations into the use of infrared (IR) heating and UV irradiation, for decontamination of dried spices are being undertaken (10,11,12). IR radiation is part of the electromagnetic spectrum, with wavelengths between those of UV and microwave radiation, and is distinguished as near IR (0.76 to 2 m), medium IR (2 to 4 m), and far IR (4 to 1,000 m).…”

Inactivation Model of Mold Spores by Infrared Heating under Non-Isothermal Conditions

“…The application of IR heating to a variety of agricultural commodities, such as wheat, soybeans, brown rice, sprouts, spices, almonds and citrus fruits, revealed that the microbial counts in these samples were effectively reduced (Bingol et al, 2011;Hamanaka et al, 2003b;Staack et al, 2008;Uchino et al, 2004). Hamanaka et al (2011) has also suggested that clarification of the stress tolerance of contaminants is thermography camera (TVS-500EX; NEC Avio Infrared Technologies, Tokyo) and a T-type thermocouple (with a diameter of −0.328 mm) were used to measure the temperature at the surface of the agar.…”