Document Detail

Thermal inactivation kinetics for Salmonella enteritidis PT30 on almonds subjected to moist-air convection heating.
MedLine Citation:
PMID:  19722390     Owner:  NLM     Status:  MEDLINE    
A traditional thermal inactivation kinetic model (D- and z-value) was modified to account for the effect of process humidity on thermal inactivation of Salmonella Enteritidis PT30 on the surface of almonds subjected to moist-air heating. Raw almonds were surface inoculated to approximately 10(8) CFU/g and subjected to moist-air heating in a computer-controlled laboratory-scale convection oven. Time-temperature data were collected for 125 conditions (five dry bulb temperatures, 121 to 232 degrees C; five process humidity levels, 5 to 90% moisture by volume; and five process durations). Moisture status at the surface of the almond, rather than the humidity of the bulk air, was a primary factor controlling the rate of inactivation; therefore, the D-value could not be a simple function of process temperature. Instead, the traditional D- and z-value model was modified to account for the dynamic water status at the surface of the product under humid heating conditions. The modified model needs only the dew point temperature of the processing air and dynamic surface temperature history of the almonds during moist-air heating. The modified model was more robust and accurate than the traditional model. The accuracy of the modified model was improved by 32 to 44% (in terms of the root mean squared error [RMSE] for the model fit) when compared with the traditional model in all moist-air heating conditions. Also, the prediction error of the modified model (RMSE = 1.33 log reductions) against an independent validation data set was approximately one-half that of the traditional model (RMSE = 2.56 log reduction) in the humidity range of 5 to 90% moisture by volume.
Sanghyup Jeong; Bradley P Marks; Alicia Orta-Ramirez
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food protection     Volume:  72     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2009 Aug 
Date Detail:
Created Date:  2009-09-02     Completed Date:  2009-09-25     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1602-9     Citation Subset:  IM    
Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA.
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MeSH Terms
Colony Count, Microbial
Consumer Product Safety
Food Contamination / analysis*
Food Handling / methods
Food Microbiology
Hot Temperature*
Models, Biological*
Prunus / microbiology*
Salmonella enteritidis / growth & development*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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