a comparative study of infrared and microwave heating for microbial decontamination of paprika powder
Clicks: 200
ID: 181784
2015
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Steady Performance
30.0
/100
200 views
29 readers
AI Quality Assessment
Not analyzed
Readership in this journal
SteadyRanked #759 of 875 articles by views in journal of magnetic resonance (san diego, calif : 1997)
Most read
Least read
Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 875 in total.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
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 and microwave decontamination of naturally contaminated paprika powder after adjustment of water activity to 0.88. Infrared 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 infrared treatment showed a 1 log unit lower reduction for the corresponding temperature and treatment time. Microwave and infrared 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.
| Reference Key |
eeliasson2015frontiersa
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;Lovisa eEliasson;Sven eIsaksson;Maria eLövenklev;Maria eLövenklev;Lilia eAhrné |
| Journal | journal of magnetic resonance (san diego, calif : 1997) |
| Year | 2015 |
| DOI |
10.3389/fmicb.2015.01071
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.