Microbial decontamination of food by infrared (IR) heating

Ramaswamy, Raghupathy; Krishnamurthy, Kathiravan; Jun, Soojin

doi:10.1533/9780857095756.2.450

Cited by 16 publications

(9 citation statements)

References 48 publications

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“…Furthermore, TPC of dried lime juice in conventional thermal treatments were significantly ( p < .05) lower than control samples. Similar results were reported by Rastogi (2012a) and Ramaswamy, Krishnamurthy, and Jun (2012) who reported the lethal effects of IR treatments in pasteurizing vegetative bacterial cells effectively compared to thermal conductive heating. In addition, Sawai, Sagara, Hashimoto, Igarashi, and Shimizu (2003) also suggested that far‐infrared heating could rapidly reduce bacterial infection rates.…”

Section: Resultssupporting

confidence: 88%

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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Section: Resultssupporting

confidence: 88%

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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“…IR heat is generated by emitters, some of which include catalytic and ceramic. Catalytic IR emitter is powered by gas while ceramic IR emitter is powered by electricity (Ramaswamy et al., 2012). In this study, both catalytic and ceramic IR emitters are used and their effects on presumptive aflatoxigenic molds and HRY are examined.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality

Oduola

Atungulu

2021

J Food Process Preserv

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This study investigated the impacts of selected and broadband infrared (IR) wavelength treatments with tempering step on inactivation of aflatoxigenic molds and the treatments' effects on head rice yield (HRY). Rough rice was treated with different IR intensities, product-to-emitter gaps, and heating durations. Afterward, the samples were tempered at 60°C for 4 hr. Selected IR wavelength treatment at intensities of 15.71 and 10.08 kW/m 2 for 20 and 30 s resulted in complete aflatoxigenic mold inactivation; broadband IR wavelength treatment with intensity of 10.84 kW/m 2 for 30 s resulted in 1.09 log (cfu/g) reduction in aflatoxigenic mold load. Selected IR wavelength treatment (15.71 kW/m 2 for 30 s) resulted in 7 percentage points reduction in the mean HRY. Incorporating a tempering step into treatments at IR intensities of 15.71, 10.08, 7.27, and 4.13 kW/m 2 resulted in a complete aflatoxigenic mold inactivation. Also, tempering increased the mean HRY of the treated samples. Practical applicationsAfter optimizing the IR parameters tested in this study, the selected IR equipment can be scaled up and commercialized. This novel technique can be used to effectively inactivate aflatoxigenic molds and prevent aflatoxin accumulation on rice, while preserving the milling quality of rice.How to cite this article: Oduola AA, Atungulu GG.Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality.

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“…For example, electron beam irradiation was able to significantly reduce the fungal load on rice samples (Mohammadi Shad et al, 2019c). Also, utilization of IR heating demonstrated to deactivate fungi on grains by thermal denaturation of proteins and nucleic acids in microorganisms (Pan & Atungulu, 2010;Ramaswamy et al, 2012). Compared to the convective heating method, IR heat deactivated A. flavus on rice grains in a shorter heating duration (Wang et al, 2014).…”

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confidence: 99%

Decontamination of mycotoxigenic fungi on shelled corn using selective infrared heating technique

et al. 2021

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Mycotoxigenic fungal contamination of corn poses significant health-related risks to consumers (Shad and Atungulu, 2017; Atungulu et al., 2018). The most prevalent mycotoxins that contaminate corn in the United States include aflatoxins, fumonisins, and deoxynivalenol (Abbas et al., 2002; Mohammadi Shad et al., 2019b; Robens & Cardwell, 2003; Wu et al., 2011). Chauhan et al. (2016) conducted a study on fungal infection, and aflatoxin contamination in corn collected from the Gedeo zone in Ethiopia and found that Aspergillus (75%), Fusarium (11%), Penicillium (8%), and Trichoderma (6%) were the predominant genera of fungi that contaminated the corn grains. Aflatoxins (produced by Aspergillus), deoxynivalenol, and fumonisins (produced by Fusarium) were also found in locally grown corn in 18 African nations during 2007 and 2008 (Probst et al., 2014). Lane et al. (2018) also found that Fusarium was the most abundant genus after exploring the fungal microbiome of corn during hermetic storage in the United States and Kenya.

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Microbial decontamination of food by infrared (IR) heating

Cited by 16 publications

References 48 publications

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

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

Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality

Decontamination of mycotoxigenic fungi on shelled corn using selective infrared heating technique

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