Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice,Journal of Food Safety

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Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-04-01 , DOI: 10.1111/jfs.12764
Abass A. Oduola ₁ , Rebecca Bowie ₁ , Shantae A. Wilson ₁ , Zeinab Mohammadi Shad ₁ , Griffiths G. Atungulu ₁

Affiliation

This study investigated the effects of broadband and selected infrared (IR) wavelength treatments of rough rice on microbial inactivation. Rough rice was treated at different IR wavelengths and product‐to‐emitter distances (110, 275, and 440 mm) followed by tempering at 60°C for 4 hr. The total mold and aerobic plate counts (APC) on non‐treated and treated samples were determined. Significant total mold reductions of 1.14 and 3.11 log CFU/g were obtained after IR heating using broadband and selected wavelengths, respectively (p < .05). The most significant reduction of APC using selected IR wavelength was 1.09 log CFU/g; the broadband IR wavelength had no effect on the mean APC. The IR treatments followed by tempering step resulted in greater reductions of total mold counts and APC (4.03 and 3.50 log CFU/g) in comparison to IR treatments without tempering (3.11 and 1.09 log CFU/g). Overall, bacteria showed more resistance to IR treatments than molds.

中文翻译：

宽带和选择性红外波长处理对糙米微生物灭活的影响

本研究调查了宽带和选择性红外 (IR) 波长处理糙米对微生物灭活的影响。在不同的红外波长和产品到发射器的距离（110、275 和 440 毫米）下处理糙米，然后在 60°C 下回火 4 小时。测定未处理和处理样品的霉菌总数和需氧菌总数 (APC)。分别使用宽带和选定波长进行红外加热后，霉菌总量显着减少了 1.14 和 3.11 log CFU/g (p < .05)。使用选定的 IR 波长时，APC 的最显着降低为 1.09 log CFU/g；宽带红外波长对平均 APC 没有影响。IR 处理和回火步骤导致总模具数和 APC（4.03 和 3. 50 log CFU/g）与未回火的 IR 处理（3.11 和 1.09 log CFU/g）相比。总体而言，细菌对红外线治疗的抵抗力比霉菌更强。

更新日期：2020-04-01

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