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Zhu S, Li B, Chen G. Improving prediction of temperature profiles of packaged food during retort processing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110758] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Giannakourou MC, Saltaouras KP, Stoforos NG. On optimum dynamic temperature profiles for thermal inactivation kinetics determination. J Food Sci 2021; 86:2172-2193. [PMID: 34056729 DOI: 10.1111/1750-3841.15770] [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: 09/15/2020] [Revised: 03/30/2021] [Accepted: 04/18/2021] [Indexed: 01/07/2023]
Abstract
Determination of inactivation kinetics, associated with thermal processing of foods and obtained from dynamic temperature experiments, requires carefully designed experiments, the primary element being the selection of the appropriate temperature profile along with a carefully planned sampling schedule. In the present work, a number of different dynamic temperature profiles were investigated in terms of their ability to generate accurate kinetic parameters with low confidence intervals (CIs). Although alternative models have been also tested, our work was concentrated on thermal inactivation kinetics that could be described by the classical D-z values. A pair of D and z values was assumed, and for each temperature profile tested, concentration data at different processing times were generated through the appropriate models. Next, an error (up to ±2.5% or ±5%) was introduced on these theoretical values to generate pseudo-experimental data, and the back-calculation of the assumed kinetic parameters by non-linear regression was performed. The accuracy and the 95% CIs of the estimated kinetic parameters were evaluated; joint confidence regions were also constructed to investigate parameters correlation. The effect of temperature profile pattern, level of error, number of experimental points, and reference temperature was assessed. A stepwise increasing and a single triangle-pattern temperature profile were the best profiles among those tested. As a general observation, based on different kinetic models investigated, temperature profiles and sampling intervals that result in concentration versus time diagrams having shapes as suggested by the primary model used when isothermally applied are not considered appropriate for parameter estimation.
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Affiliation(s)
- Maria C Giannakourou
- Department of Food Science and Technology, University of West Attica, Athens, Greece
| | | | - Nikolaos G Stoforos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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Zhu S, Campanella O, Chen G. Estimation of parameters in the Weibull model from microbial survival data obtained under constant conditions with come-up times. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110364] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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4
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Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in juices by pulsed electric fields: The role of the energy density. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110001] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Bulhões Bezerra Cavalcante TA, Santos Funcia ED, Wilhelms Gut JA. Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves. Food Chem 2020; 340:127911. [PMID: 32896778 DOI: 10.1016/j.foodchem.2020.127911] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/20/2020] [Accepted: 08/20/2020] [Indexed: 12/24/2022]
Abstract
Emerging technologies, such as focused microwave heating of liquid foods, have been studied to reduce quality losses due to the high temperatures of conventional processing. Besides faster heating, microwaves can also have non-thermal effects on inactivation; however, this is a controversial issue. The objective of this study was to compare conventional and focused microwave heating under similar conditions for the inactivation of two polyphenol oxidases (PPOs): mushroom tyrosinase in buffer and the PPO present in coconut water. Small samples under stirring were treated at temperatures between 50 and 90 °C and three kinetic models were adjusted considering the whole time-temperature history. The Weibull model could best describe inactivation in both heating processes, which was more effective with microwave heating for temperatures over 70 °C. Validation runs show that the model can satisfactorily describe the PPO inactivation. This study contributes for the design of liquid food pasteurization by focused microwave technology.
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Affiliation(s)
| | | | - Jorge Andrey Wilhelms Gut
- Department of Chemical Engineering, Escola Politécnica, University of São Paulo, Brazil; FoRC - Food Center Research, University of São Paulo, Brazil.
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Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02478-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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7
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Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80–90 °C. Food Microbiol 2020; 87:103382. [DOI: 10.1016/j.fm.2019.103382] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 09/04/2019] [Accepted: 11/14/2019] [Indexed: 11/16/2022]
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Mendes-Oliveira G, Jensen JL, Keener KM, Campanella OH. Modeling the inactivation of Bacillus subtilis spores during cold plasma sterilization. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear. Int J Food Microbiol 2018; 290:36-41. [PMID: 30292677 DOI: 10.1016/j.ijfoodmicro.2018.09.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 09/20/2018] [Accepted: 09/29/2018] [Indexed: 11/21/2022]
Abstract
The food industry widely uses the F-value which considers microbial log-linear inactivation, while microbial heat inactivation may result in a non-log-linear inactivation pattern due to genetic or phenotypical heterogeneity. This may yield discrepancies in predicting microbial heat inactivation under dynamic conditions of heat treatment. In this paper, we suggest the calculation of the equivalent time of heat treatment at a given temperature to overcome these constraints. To validate our proposal, the heat inactivation of Bacillus pumilus, showing non-log-linear behavior, was predicted for 4 different heat inactivation profiles and bacterial enumeration was performed to determine whether prediction errors were acceptable. When the proportion of residuals in an acceptable zone from 1 log (fail safe) to 0.5 log (fail dangerous) was greater or equal to 70%, the model was considered as acceptable for predictions of the tested data. The new approach gave four different temperature profiles, with 96, 85, 85 and 100% of the residuals in the acceptable zone, indicating satisfactory prediction. Thus the proposed practical alternative to simulate microbial heat inactivation kinetics is able to extend the F-value to non-log-linear inactivation patterns.
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Siguemoto ÉS, Gut JAW, Martinez A, Rodrigo D. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.021] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Estimation of Listeria monocytogenes survival during thermoultrasonic treatments in non-isothermal conditions: Effect of ultrasound on temperature and survival profiles. Food Microbiol 2015; 52:124-30. [DOI: 10.1016/j.fm.2015.07.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 05/14/2015] [Accepted: 07/03/2015] [Indexed: 11/23/2022]
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Gómez-Jódar I, Ros-Chumillas M, Palop A. Effect of heating rate on highly heat-resistant spore-forming microorganisms. FOOD SCI TECHNOL INT 2015; 22:164-72. [PMID: 25852134 DOI: 10.1177/1082013215580494] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2014] [Accepted: 03/05/2015] [Indexed: 11/16/2022]
Abstract
Highly heat-resistant spore-forming Bacillus cause nonsterility problems in canned food and reduce the shelf life of many processed foods. The aim of this research was to evaluate the thermal inactivation of Bacillus sporothermodurans IIC65, Bacillus subtilis IC9, and Geobacillus stearothermophilus T26 under isothermal and nonisothermal conditions. The data obtained showed that B. sporothermodurans and B. subtilis were more heat resistant than G. stearothermophilus. The survival curves of B. sporothermodurans and B. subtilis showed shoulders, while the survival curves of G. stearothermophilus showed tails. Under nonisothermal treatment, at heating rates of 1 and 20 ℃/min, time needed to completely inactivate G. stearothermophilus was shorter than that required for B. sporothermodurans and B. subtilis. In complex heat treatments (heating-holding-cooling), the survival curves of B. sporothermodurans and B. subtilis showed the same activation shoulders than those obtained under isothermal treatments and the activation shoulders were again absent in the case of G. stearothermophilus. Predictions fitted quite well the data obtained for B. sporothermodurans. In contrast, the data for B. subtilis showed half a log cycle more survival than expected and in the case of G. stearothermophilus, the survival curve obtained showed much higher inactivation than expected.
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Affiliation(s)
- Isabel Gómez-Jódar
- Dpto. Ingeniería de Alimentos y del Equipamiento Agrícola, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Universidad Politécnica de Cartagena, Cartagena, Spain
| | - María Ros-Chumillas
- Dpto. Ingeniería de Alimentos y del Equipamiento Agrícola, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Alfredo Palop
- Dpto. Ingeniería de Alimentos y del Equipamiento Agrícola, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Universidad Politécnica de Cartagena, Cartagena, Spain
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Dinçer C, Topuz A. Inactivation of Escherichia coli
and Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12406] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cüneyt Dinçer
- Department of Food Engineering; Akdeniz University; 07058 Antalya Turkey
| | - Ayhan Topuz
- Department of Food Engineering; Akdeniz University; 07058 Antalya Turkey
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Chen G. Estimating microbial survival parameters from dynamic survival data using Microsoft Excel. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12159] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Guibing Chen
- Center for Excellence in Post-Harvest Technologies; North Carolina A&T State University; The North Carolina Research Campus; 500 Laureate Way; Kannapolis; NC 28081; USA
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Chen G. A comparison of two methods for estimating microbial survival parameters from dynamic survival data. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Guibing Chen
- Center for Excellence in Post-Harvest Technologies; The North Carolina Research Campus; North Carolina A&T State University; 500 Laureate Way; Kannapolis; NC; 28081; USA
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Esteban MD, Huertas JP, Fernández PS, Palop A. Effect of the medium characteristics and the heating and cooling rates on the nonisothermal heat resistance of Bacillus sporothermodurans IC4 spores. Food Microbiol 2012; 34:158-63. [PMID: 23498193 DOI: 10.1016/j.fm.2012.11.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2012] [Revised: 11/27/2012] [Accepted: 11/28/2012] [Indexed: 11/28/2022]
Abstract
In recent years, highly thermo-resistant mesophilic spore-forming bacteria belonging to the species Bacillus sporothermodurans have caused non-sterility problems in industrial sterilization processes. The aim of this research was to evaluate the effect of the heating medium characteristics (pH and buffer/food) on the thermal inactivation of B. sporothermodurans spores when exposed to isothermal and non-isothermal heating and cooling treatments and the suitability of non-linear Weibull and Geeraaerd models to predict the survivors of these thermal treatments. Thermal treatments were carried out in pH 3, 5 and 7 McIlvaine buffer and in a courgette soup. Isothermal survival curves showed shoulders that were accurately characterized by means of both models. A clear effect of the pH of the heating medium was observed, decreasing the D120 value from pH 7 to pH 3 buffer down to one third. Differences in heat resistance were similar, regardless of the model used and were kept at all temperatures tested. The heat resistance in courgette soup was similar to that shown in pH 7 buffer. When the heat resistance values obtained under isothermal conditions were used to predict the survival in the non-isothermical experiments, the predictions estimated the experimental data quite accurately, both with Weibull and Geeraerd models.
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Affiliation(s)
- María-Dolores Esteban
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain
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Chen G, Campanella OH, Barbosa-Canovas GV. Estimating microbial survival parameters under high hydrostatic pressure. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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An optimization algorithm for estimation of microbial survival parameters during thermal processing. Int J Food Microbiol 2012; 154:52-8. [DOI: 10.1016/j.ijfoodmicro.2011.12.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2011] [Revised: 12/06/2011] [Accepted: 12/11/2011] [Indexed: 11/19/2022]
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19
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Ben-Lalli A, Méot JM, Collignan A, Bohuon P. Modelling heat-disinfestation of dried fruits on “biological model” larvae Ephestia kuehniella (Zeller). Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.10.047] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Abstract
A kinetic model was established for the inactivation of endotoxins in water at temperatures ranging from 210°C to 270°C and a pressure of 6.2 × 10(6) Pa. Data were generated using a bench scale continuous-flow reactor system to process feed water spiked with endotoxin standard (Escherichia coli O113:H10). Product water samples were collected and quantified by the Limulus amebocyte lysate assay. At 250°C, 5-log endotoxin inactivation was achieved in about 1 s of exposure, followed by a lower inactivation rate. This non-log-linear pattern is similar to reported trends in microbial survival curves. Predictions and parameters of several non-log-linear models are presented. In the fast-reaction zone (3- to 5-log reduction), the Arrhenius rate constant fits well at temperatures ranging from 120°C to 250°C on the basis of data from this work and the literature. Both biphasic and modified Weibull models are comparable to account for both the high and low rates of inactivation in terms of prediction accuracy and the number of parameters used. A unified representation of thermal resistance curves for a 3-log reduction and a 3 D value associated with endotoxin inactivation and microbial survival, respectively, is presented.
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Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.07.011] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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