کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4517375 | 1322540 | 2009 | 6 صفحه PDF | دانلود رایگان |
The effect of heat treatment on the survival of Ephestia kuehniella eggs was examined. Samples of 60 eggs were immersed in hot water at constant temperature in the 46–75 °C range for 5–1200 s. Following heat treatment and cooling, the eggs were stored at 24 ± 1 °C in a growth chamber for 7 days before survival evaluation. Statistical analysis of the data demonstrated that the thermal survival kinetics were best represented by a first-order reaction. The rate constant had an Arrhenius-type dependence over the 54–75 °C temperature range. Kinetic parameters were estimated by non-linear regression. The activation energy (Ea) and rate constant (kref) at the reference temperature (Tref = 64.8 °C), were determined as 102.2 ± 6.2 kJ mol−1 and 0.061 ± 0.003 s−1, respectively, over the 54–75 °C temperature range. A 0.01% survival rate was obtained after 50 s at 75 °C. The data at temperatures below 50 °C were not in accordance with those at higher temperatures. Above this temperature, mortality was likely due to physiological disorders, as noted on a DSC thermogram.
Journal: Journal of Stored Products Research - Volume 45, Issue 3, July 2009, Pages 206–211