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Zhou D, Yang G, Tian Y, Kang J, Wang S. Different effects of radio frequency and heat block treatments on multi-scale structure and pasting properties of maize, potato, and pea starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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2
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Gao Y, Guan X, Wan A, Cui Y, Kou X, Li R, Wang S. Thermal Inactivation Kinetics and Radio Frequency Control of Aspergillus in Almond Kernels. Foods 2022; 11:foods11111603. [PMID: 35681353 PMCID: PMC9180863 DOI: 10.3390/foods11111603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 05/24/2022] [Accepted: 05/27/2022] [Indexed: 02/04/2023] Open
Abstract
Mold infections in almonds are a safety issue during post-harvest, storage and consumption, leading to health problems for consumers and causing economic losses. The aim of this study was to isolate mold from infected almond kernels and identify it by whole genome sequence (WGS). Then, the more heat resistant mold was selected and the thermal inactivation kinetics of this mold influenced by temperature and water activity (aw) was developed. Hot air-assisted radio frequency (RF) heating was used to validate pasteurization efficacy based on the thermal inactivation kinetics of this target mold. The results showed that the two types of molds were Penicillium and Aspergillus identified by WGS. The selected Aspergillus had higher heat resistance than the Penicillium in the almond kernels. Inactivation data for the target Aspergillus fitted the Weibull model better than the first-order kinetic model. The population changes of the target Aspergillus under the given conditions could be predicted from Mafart’s modified Bigelow model. The RF treatment was effectively used for inactivating Aspergillus in almond kernels based on Mafart’s modified Bigelow model and the cumulative lethal time model.
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Affiliation(s)
- Yu Gao
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang 712100, China; (Y.G.); (X.G.); (X.K.)
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang 712100, China; (Y.G.); (X.G.); (X.K.)
| | - Ailin Wan
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (A.W.); (Y.C.)
| | - Yuan Cui
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (A.W.); (Y.C.)
| | - Xiaoxi Kou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang 712100, China; (Y.G.); (X.G.); (X.K.)
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang 712100, China; (Y.G.); (X.G.); (X.K.)
- Correspondence: (R.L.); (S.W.); Tel./Fax: +86-29-8709-2391 (R.L. & S.W.)
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang 712100, China; (Y.G.); (X.G.); (X.K.)
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
- Correspondence: (R.L.); (S.W.); Tel./Fax: +86-29-8709-2391 (R.L. & S.W.)
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Guan X, Lin B, Xu Y, Yang G, Xu J, Zhang S, Li R, Wang S. Recent developments in pasteurising seeds and their products using radio frequency heating: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15497] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Xiangyu Guan
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Biying Lin
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Gaoji Yang
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Shuang Zhang
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
- Department of Biological Systems Engineering Washington State University Pullman WA 99164‐6120 USA
| | - Rui Li
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
- Department of Biological Systems Engineering Washington State University Pullman WA 99164‐6120 USA
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Cheng T, Tang J, Yang R, Xie Y, Chen L, Wang S. Methods to obtain thermal inactivation data for pathogen control in low-moisture foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lau SK, Wei X, Kirezi N, Panth R, See A, Subbiah J. A Comparison of Three Methods for Determining Thermal Inactivation Kinetics: A Case Study on Salmonella enterica in Whole Milk Powder. J Food Prot 2021; 84:521-530. [PMID: 33159446 DOI: 10.4315/jfp-20-232] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Accepted: 10/30/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Different methods for determining the thermal inactivation kinetics of microorganisms can result in discrepancies in thermal resistance values. In this study, thermal resistance of Salmonella in whole milk powder was determined with three methods: thermal death time (TDT) disk in water bath, pouches in water bath, and the TDT Sandwich system. Samples from three production lots of whole milk powder were inoculated with a five-strain Salmonella cocktail and equilibrated to a water activity of 0.20. The samples were then subjected to three isothermal treatments at 75, 80, or 85°C. Samples were removed at six time points and cultures were enumerated for survivors. The inactivation data were fitted to two consolidated models: two primary models (log linear and Weibull) and one secondary model (Bigelow). Normality testing indicated that all the model parameters were normally distributed. None of the model parameters for both consolidated models were significantly different (α = 0.05). The amount of inactivation during the come-up time was also not significantly different among the methods (α = 0.05). However, the TDT Sandwich resulted in less inactivation during the come-up time and overall less variation in model parameters. The survivor data from all three methods were combined and fitted to both consolidated models. The Weibull had a lower root mean square error and a better fit, according to the corrected Akaike's information criterion. The three thermal treatment methods produced results that were not significantly different; thus, the methods are interchangeable, at least for Salmonella in whole milk powder. Comparisons with more methods, other microorganisms, and larger varieties of food products using the same framework presented in this study could provide guidance for standardizing thermal inactivation kinetics studies for microorganisms in foods. HIGHLIGHTS
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Affiliation(s)
- Soon Kiat Lau
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588 (ORCID: https://orcid.org/0000-0001-8264-7761 [S.K.L.]; https://orcid.org/0000-0002-1746-2653 [X.W.]; https://orcid.org/0000-0002-8512-0735 [J.S.]).,Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, Nebraska 68583
| | - Xinyao Wei
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588 (ORCID: https://orcid.org/0000-0001-8264-7761 [S.K.L.]; https://orcid.org/0000-0002-1746-2653 [X.W.]; https://orcid.org/0000-0002-8512-0735 [J.S.])
| | - Nina Kirezi
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588 (ORCID: https://orcid.org/0000-0001-8264-7761 [S.K.L.]; https://orcid.org/0000-0002-1746-2653 [X.W.]; https://orcid.org/0000-0002-8512-0735 [J.S.])
| | - Rajendra Panth
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588 (ORCID: https://orcid.org/0000-0001-8264-7761 [S.K.L.]; https://orcid.org/0000-0002-1746-2653 [X.W.]; https://orcid.org/0000-0002-8512-0735 [J.S.])
| | - Arena See
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588 (ORCID: https://orcid.org/0000-0001-8264-7761 [S.K.L.]; https://orcid.org/0000-0002-1746-2653 [X.W.]; https://orcid.org/0000-0002-8512-0735 [J.S.])
| | - Jeyamkondan Subbiah
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588 (ORCID: https://orcid.org/0000-0001-8264-7761 [S.K.L.]; https://orcid.org/0000-0002-1746-2653 [X.W.]; https://orcid.org/0000-0002-8512-0735 [J.S.]).,Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, Nebraska 68583.,Department of Food Science, University of Arkansas, System Division of Agriculture, Fayetteville, Arkansas 72704, USA
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Lau SK, Subbiah J. TDT Sandwich: An open source dry heat system for characterizing the thermal resistance of microorganisms. HARDWAREX 2020; 8:e00114. [PMID: 35498246 PMCID: PMC9041244 DOI: 10.1016/j.ohx.2020.e00114] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 04/03/2020] [Accepted: 06/04/2020] [Indexed: 06/14/2023]
Abstract
The determination of the thermal death kinetics of microorganisms has traditionally been performed with liquid baths which have some disadvantages such as liquid spillage and liquid infiltration into samples. The TDT Sandwich was developed as a free, open source alternative that utilizes dry heat. The system is capable of heating samples up to 140 °C and maintaining it within 0.2 °C of the target temperature. Other features of the TDT Sandwich include adjustable heating rates up to approximately 100 °C/min, real-time display and recording of temperature readings at a nominal rate of 5 Hz, an optional thermocouple for acquiring temperature of samples, built-in heating timer, and customizable operating parameters. The modular nature of the TDT Sandwich allows multiple units to be connected to a computer or laptop. Operation of the TDT Sandwich is done through a computer program which, along with the build instructions and microcontroller program, are open source and are available for free to the public at https://doi.org/10.17605/OSF.IO/5Q3Y7.
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Affiliation(s)
- Soon Kiat Lau
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Jeyamkondan Subbiah
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE, USA
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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Cheng T, Ramaswamy H, Xu R, Liu Q, Lan R, Wang S. Fifty Ohm radio frequency heating treatment under controlled atmosphere for inactivating Escherichia coli ATCC 25922 inoculated on almond kernels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109124] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Cheng T, Wang S. Modified atmosphere packaging pre-storage treatment for thermal control of E. coli ATCC 25922 in almond kernels assisted by radio frequency energy. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cheng T, Wang S. Influence of storage temperature/time and atmosphere on survival and thermal inactivation of Escherichia coli ATCC 25922 inoculated to almond powder. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Effect of water activity and heating rate on Staphylococcus aureus heat resistance in walnut shells. Int J Food Microbiol 2018; 266:282-288. [DOI: 10.1016/j.ijfoodmicro.2017.12.019] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 12/02/2017] [Accepted: 12/17/2017] [Indexed: 11/19/2022]
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