کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225396 464492 2008 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of infrared heating on quality and microbial decontamination in paprika powder
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Effect of infrared heating on quality and microbial decontamination in paprika powder
چکیده انگلیسی

Infrared radiation (IR) was explored as a technique for decontaminating paprika powder. The effect of water activity (aw) and IR heat flux on paprika temperature and water loss were measured during near- or medium-IR heating. Paprika was evaluated in terms of colour, aw, natural flora, and inoculated Bacillus cereus spores. Surface temperatures were considerably higher than temperatures inside the powder, especially at low aw; greater differences were observed with medium- than with near-IR. Surface darkening was observed, though the overall colour was not considerably affected. IR effectively removed water from paprika, especially at aw 0.5 and 0.8, resulting in unsatisfactory spore reduction. However, at aw 0.8, the load of the natural flora was reduced (P < 0.05). In aw 0.96 powder, areas with high remaining aw displayed a reduction >6 log10 CFU/g for B. cereus (P < 0.05). In addition, no microbial counts of the natural background flora were observed in the paprika.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 86, Issue 1, May 2008, Pages 17–24
نویسندگان
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