Selection of heat treatment conditions and prevention of secondary microbial contamination of liquid sugar: practical remarks

Abstract

The purpose of the paper is to provide practical information on the selection of heat treatment conditions and the prevention of secondary microbial contamination of liquid sugar. The guidelines included in the paper were formulated on the basis of practical experience gained. The most important aspect often refers to the unnoticed cause of secondary contamination of liquid sugar after heat treatment, during its cooling in diaphragm heat exchangers along with the indication of the possibility of elimination of this cause. The article also presents the results of microbiological analysis in the field of heat resistance of microorganisms present in raw juice, obtained from the extractor. The data indicate the difficulty of thermal inactivation of mesophilic and thermophilic spores present in the studied environment. The cited results of microbiological analysis prove the usefulness of the measures to prevent secondary microbial contamination of the finished product.

Process design, simulation, and techno-economic analysis of integrated production of furfural and glucose derived from palm oil empty fruit bunches

“…Moreover, glucose was recovered at 110.18 °C as the final product from the distillate stream of the distillation column (C-1601), exceeding the minimum sterilizing temperature (110 °C). In this case, microorganisms such as coliforms, lactic acid bacteria, and Bacillus cannot withstand temperatures above 110 °C (Błaszczyk and Iciek 2021 ).…”

“…Additionally, temperature and pressure controllers are installed on the distillation column to prevent unforeseen incidents, such as oversupply of hot pressurized steam and runaway reaction. Notably, in order to meet sterilization and cleaning standards of the food industry, the outlet temperature of glucose products at the distillate stream must be set above 110 °C to disinfect the glucose products (Błaszczyk and Iciek 2021 ; Mironescu and Mironescu 2006 ).…”

Lysine-Derived Maillard Reaction Products Inhibit the Growth of Salmonella enterica Serotype Typhimurium

“…Minimally processed and ready-to-eat food products require less heat treatment. However, heat treatment is one of the most effective techniques to kill foodborne pathogens [ 6 ]. Consequently, issues have risen over the safety of minimally processed food products.…”

Low Cost, Sensitive Impedance Detection of E. coli Bacteria in Food‐Matrix Samples Using Surface‐Imprinted Polymers as Whole‐Cell Receptors

“…Furthermore, these samples are analyzed with time‐consuming analyzes before the outcome is known, resulting in either products that have to be stored for that long, no corrective action can be taken in the event of a positive result, or a recall of the contaminated product has to be carried out. [ 17–20 ]…”

“…Furthermore, these samples are analyzed with time-consuming analyzes before the outcome is known, resulting in either products that have to be stored for that long, no corrective action can be taken in the event of a positive result, or a recall of the contaminated product has to be carried out. [17][18][19][20] One possible solution to overcome these problems is by using biomimetic receptors such as surface-imprinted polymers (SIPs). SIPs are synthetic receptors that are robust, regenerable, and can be made of readily available monomers, while still maintaining a high selectivity for their target cells.…”