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Effect of infrared heating on quality and microbial decontamination in paprika powder
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2008 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 86, no 1, 17-24 p.Article in journal (Refereed)
Abstract [en]

Infrared radiation (IR) was explored as a technique for decontaminating paprika powder. The effect of water activity (aw) and IR heat flux on paprika temperature and water loss were measured during near- or medium-IR heating. Paprika was evaluated in terms of colour, aw, natural flora, and inoculated Bacillus cereus spores. Surface temperatures were considerably higher than temperatures inside the powder, especially at low aw; greater differences were observed with medium- than with near-IR. Surface darkening was observed, though the overall colour was not considerably affected. IR effectively removed water from paprika, especially at aw 0.5 and 0.8, resulting in unsatisfactory spore reduction. However, at aw 0.8, the load of the natural flora was reduced (P < 0.05). In aw 0.96 powder, areas with high remaining aw displayed a reduction >6 log10 CFU/g for B. cereus (P < 0.05). In addition, no microbial counts of the natural background flora were observed in the paprika. © 2007 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
2008. Vol. 86, no 1, 17-24 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8884DOI: 10.1016/j.jfoodeng.2007.09.004OAI: oai:DiVA.org:ri-8884DiVA: diva2:966757
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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