Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
A comparative study of infrared and microwave heating for microbial decontamination of paprika powder
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.ORCID-id: 0000-0003-3171-1203
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.ORCID-id: 0000-0002-2149-4586
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
2015 (engelsk)Inngår i: Frontiers in Microbiology, E-ISSN 1664-302X, Vol. 6, artikkel-id 1071Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

There is currently a need in developing new decontamination technologies for spices due to limitations of existing technologies, mainly regarding their effects on spices’ sensory quality. In the search of new decontamination solutions, it is of interest to compare different technologies, to provide the industry with knowledge for taking decisions concerning appropriate decontamination technologies for spices. The present study compares infrared (IR) and microwave decontamination of naturally contaminated paprika powder after adjustment of water activity to 0.88. IR respectively microwave heating was applied to quickly heat up paprika powder to 98°C, after which the paprika sample was transferred to a conventional oven set at 98°C to keep the temperature constant during a holding time up to 20 min. In the present experimental set-up microwave treatment at 98°C for 20 min resulted in a reduction of 4.8 log units of the total number of mesophilic bacteria, while the IR treatment showed a 1 log unit lower reduction for the corresponding temperature and treatment time. Microwave and IR heating created different temperature profiles and moisture distribution within the paprika sample during the heating up part of the process, which is likely to have influenced the decontamination efficiency. The results of this study are used to discuss the difficulties in comparing two thermal technologies on equal conditions due to differences in their heating mechanisms

sted, utgiver, år, opplag, sider
2015. Vol. 6, artikkel-id 1071
Emneord [en]
infrared heating, microwave heating, microbial decontamination, paprika powder, quality
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-6905DOI: 10.3389/fmicb.2015.01071PubMedID: 26483783Scopus ID: 2-s2.0-84946739526Lokal ID: 30718OAI: oai:DiVA.org:ri-6905DiVA, id: diva2:964747
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2024-01-17bibliografisk kontrollert

Open Access i DiVA

Fulltekst mangler i DiVA

Andre lenker

Forlagets fulltekstPubMedScopus

Person

Eliasson, LovisaIsaksson, Sven

Søk i DiVA

Av forfatter/redaktør
Eliasson, LovisaIsaksson, Sven
Av organisasjonen
I samme tidsskrift
Frontiers in Microbiology

Søk utenfor DiVA

GoogleGoogle Scholar

doi
pubmed
urn-nbn

Altmetric

doi
pubmed
urn-nbn
Totalt: 70 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
v. 2.43.0