Zheng Geng, Pengfei Ye, Liangfu Zhou, Hongfei Fu, Xiangwei Chen, Yequn Wang, Yunyang Wang
{"title":"黑木耳(Auricularia auricula)粉末中沙门氏菌的射频加热巴氏杀菌。","authors":"Zheng Geng, Pengfei Ye, Liangfu Zhou, Hongfei Fu, Xiangwei Chen, Yequn Wang, Yunyang Wang","doi":"10.1177/10820132221123437","DOIUrl":null,"url":null,"abstract":"<p><p>Radio frequency (RF) heating has been studied to inactivate bacteria in some powder foods. In this study, a 6 kW, 27.12 MHz RF system was used to pasteurize <i>Salmonella</i> in black fungus <i>(Auricularia auricula)</i> powder. The effects of different conditions (initial a<sub>w</sub>, electrodes gaps, particle sizes) on RF heating rate and uniformity were investigated. The results showed that RF heating rate was significantly (<i>p</i> < 0.05) improved with decreasing electrodes gap and increasing initial a<sub>w</sub>, and the heating rate was the slowest when the particle size was 120-160 mesh. However, these factors had no significant (<i>p</i> > 0.05) influence on heating uniformity. RF pasteurization of <i>Salmonella</i> in black fungus powder was also studied. The results showed that, to inactivate <i>Salmonella</i> for 5 log reductions in the cold spot (the center of surface layer), the time needed and bacteria heat resistance at designated temperature (65, 75, 85 °C) decreased with increasing a<sub>w</sub>, and the first order kinetics and Weibull model could be used to fit inactivation curves of <i>Salmonella</i> with well goodness. Quality analysis results showed that although RF pasteurization had no significant (<i>p</i> > 0.05) effect on <i>Auricularia auricula</i> polysaccharide (AAP) and total polyphenols, obvious changes were found on color. Results suggested that RF pasteurization can be considered as an effective pasteurization method for black fungus powder.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Pasteurization of <i>Salmonella</i> spp. in black fungus (<i>Auricularia auricula</i>) powder by radio frequency heating.\",\"authors\":\"Zheng Geng, Pengfei Ye, Liangfu Zhou, Hongfei Fu, Xiangwei Chen, Yequn Wang, Yunyang Wang\",\"doi\":\"10.1177/10820132221123437\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Radio frequency (RF) heating has been studied to inactivate bacteria in some powder foods. In this study, a 6 kW, 27.12 MHz RF system was used to pasteurize <i>Salmonella</i> in black fungus <i>(Auricularia auricula)</i> powder. The effects of different conditions (initial a<sub>w</sub>, electrodes gaps, particle sizes) on RF heating rate and uniformity were investigated. The results showed that RF heating rate was significantly (<i>p</i> < 0.05) improved with decreasing electrodes gap and increasing initial a<sub>w</sub>, and the heating rate was the slowest when the particle size was 120-160 mesh. However, these factors had no significant (<i>p</i> > 0.05) influence on heating uniformity. RF pasteurization of <i>Salmonella</i> in black fungus powder was also studied. The results showed that, to inactivate <i>Salmonella</i> for 5 log reductions in the cold spot (the center of surface layer), the time needed and bacteria heat resistance at designated temperature (65, 75, 85 °C) decreased with increasing a<sub>w</sub>, and the first order kinetics and Weibull model could be used to fit inactivation curves of <i>Salmonella</i> with well goodness. Quality analysis results showed that although RF pasteurization had no significant (<i>p</i> > 0.05) effect on <i>Auricularia auricula</i> polysaccharide (AAP) and total polyphenols, obvious changes were found on color. Results suggested that RF pasteurization can be considered as an effective pasteurization method for black fungus powder.</p>\",\"PeriodicalId\":12331,\"journal\":{\"name\":\"Food Science and Technology International\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2024-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1177/10820132221123437\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2022/9/5 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/10820132221123437","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2022/9/5 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Pasteurization of Salmonella spp. in black fungus (Auricularia auricula) powder by radio frequency heating.
Radio frequency (RF) heating has been studied to inactivate bacteria in some powder foods. In this study, a 6 kW, 27.12 MHz RF system was used to pasteurize Salmonella in black fungus (Auricularia auricula) powder. The effects of different conditions (initial aw, electrodes gaps, particle sizes) on RF heating rate and uniformity were investigated. The results showed that RF heating rate was significantly (p < 0.05) improved with decreasing electrodes gap and increasing initial aw, and the heating rate was the slowest when the particle size was 120-160 mesh. However, these factors had no significant (p > 0.05) influence on heating uniformity. RF pasteurization of Salmonella in black fungus powder was also studied. The results showed that, to inactivate Salmonella for 5 log reductions in the cold spot (the center of surface layer), the time needed and bacteria heat resistance at designated temperature (65, 75, 85 °C) decreased with increasing aw, and the first order kinetics and Weibull model could be used to fit inactivation curves of Salmonella with well goodness. Quality analysis results showed that although RF pasteurization had no significant (p > 0.05) effect on Auricularia auricula polysaccharide (AAP) and total polyphenols, obvious changes were found on color. Results suggested that RF pasteurization can be considered as an effective pasteurization method for black fungus powder.
期刊介绍:
Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).