Ändra sökning
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Experimental determination of penetration depths of various spice commodities (black pepper seeds, paprika powder and oregano leaves) under infrared radiation
University of Mersin, Turkey.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.ORCID-id: 0000-0003-3171-1203
Ankara University, Turkey.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.ORCID-id: 0000-0002-2149-4586
Visa övriga samt affilieringar
2015 (Engelska)Ingår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 161, s. 75-81Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

During infrared processing, transmitted energy is attenuated exponentially with penetration distance, and its intensity is gradually lost while passing through absorbing or scattering media. Penetration depth is a complex function of chemical composition of a food product, its physico-chemical state and physical properties and wavelength spectrum of energy source. Knowing penetration depth leads to better designing commercial sterilization processes for food products like spices. Therefore, the objective of this study was to determine penetration depth of various spices (paprika powder, black pepper and oregano) as a function of water activity under infrared processing conditions. For this purpose, spice samples were prepared at various water activity (aw) levels, and heat flux measurements were carried out to determine the penetration depth. Penetration depth was determined to increase with increasing aw for black pepper seeds and paprika powder while there was no significant change for oregano leaves as a function of aw. Knowing penetration depth is important to design an effective infra-red processing system and an important issue for surface pasteurization processes since infrared radiation effects on microbial inactivation decrease with sample thickness

Ort, förlag, år, upplaga, sidor
2015. Vol. 161, s. 75-81
Nyckelord [en]
Penetration thickness, Spice pasteurization, Infrared radiation
Nationell ämneskategori
Naturvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-6857DOI: 10.1016/j.jfoodeng.2015.03.036Scopus ID: 2-s2.0-84927937635Lokalt ID: 28133OAI: oai:DiVA.org:ri-6857DiVA, id: diva2:964698
Tillgänglig från: 2016-09-08 Skapad: 2016-09-08 Senast uppdaterad: 2023-06-08Bibliografiskt granskad

Open Access i DiVA

Fulltext saknas i DiVA

Övriga länkar

Förlagets fulltextScopus

Person

Eliasson, LovisaIsaksson, Sven

Sök vidare i DiVA

Av författaren/redaktören
Eliasson, LovisaIsaksson, Sven
Av organisationen
Processing
I samma tidskrift
Journal of Food Engineering
Naturvetenskap

Sök vidare utanför DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetricpoäng

doi
urn-nbn
Totalt: 100 träffar
RefereraExporteraLänk till posten
Permanent länk

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