Modeling the inactivation of Bacillus cereus by infrared radiation in paprika powder (Capsicum annuum),Journal of Food Safety

当前位置： X-MOL 学术 › J. Food Saf. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Modeling the inactivation of Bacillus cereus by infrared radiation in paprika powder (Capsicum annuum)
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-03-25 , DOI: 10.1111/jfs.12797
Mahdi Shavandi _{1,

2} , Maryam Taghdir _{2,

3} , Sepideh Abbaszadeh _{2,

3} , Mojtaba Sepandi _{2,

3} , Karim Parastouei _{2,

3}

Affiliation

Infrared (IR) irradiation, a novel technology for modeling of decontamination of Bacillus cereus in paprika powder was evaluated and the effect on temperature profiles and total phenolic content was determined. The highest reduction in B. cereus count (2.3 log CFU/g) was achieved after a holding time of 1 min at 200 W IR power and 5 cm distance. The rapid rise in temperature was observed in surface paprika powder and the highest temperature at 200 W IR power and 5 cm distance reaching to 127.8°C. An increase in IR power and a decrease in sample distance of the IR lamp caused a significant decrease in the total phenolic content. The Double Weibull model closely predicted the inactivation of B. cereus in paprika powder by IR irradiation.

中文翻译：

通过辣椒粉中的红外辐射对蜡状芽孢杆菌进行灭活建模

红外（IR）辐照，一种用于建模辣椒粉中蜡状芽孢杆菌去污的新型技术，并确定了其对温度曲线和总酚含量的影响。在200 W红外功率和5 cm距离下保持1分钟后，蜡状芽孢杆菌计数降低最高（2.3 log CFU / g）。在表面辣椒粉中观察到温度迅速升高，并且在200 W红外功率和5 cm距离下的最高温度达到127.8°C。IR功率的增加和IR灯的采样距离的减小导致总酚含量的显着下降。Double Weibull模型通过红外辐射密切预测辣椒粉中蜡状芽孢杆菌的灭活。

更新日期：2020-03-25

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南11