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Rahmati E, Khoshtaghaza MH, Banakar A, Ebadi MT, Hamidi-Esfahani Z. Continuous decontamination of cumin seed by non-contact induction heating technology: Assessment of microbial load and quality changes. Heliyon 2024; 10:e25504. [PMID: 38384505 PMCID: PMC10878883 DOI: 10.1016/j.heliyon.2024.e25504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/17/2024] [Accepted: 01/29/2024] [Indexed: 02/23/2024] Open
Abstract
Over the past few decades, the demand for high-quality food has increased steadily. Therefore, it is essential to develop innovative technologies that effectively reduce microbial load while minimizing any negative effect on the quality of spices. The objective of this study was to determine the efficacy of a self-designed non-contact induction heating system using contaminated cumin seeds. The non-contact induction heating decontamination process was performed at different temperatures of 115, 135 and 155°C and durations (45, 60 and 75 s) through continuous process (screw conveyor) in Pyrex cylinder chamber. Various parameters including microbial load, color characteristics, essential oil content, surface morphology, sample temperature, and energy consumption were analyzed as dependent variables in the study. The results showed that the treatment combination (155°C - 60 s) reduced the aerobic plate count from 6.21 to 2.97 CFU/g. Mold, yeast and coliforms in the treatment combination (155°C-45 s) were also reduced by 3.26 and 3.6 CFU/g, respectively. The total color difference of the samples increased due to the degradation and alteration of pigments at high temperatures. However, no statistically significant disparity in essential oil content was observed between the treatment groups and the control group. The quantities of essential oil components in the cumin seeds were determined to align with the ISO standard, with the primary constituents identified as follows: Terpinen-7-al γ (38.98%), Cumin aldehyde (20.75%), γ-Terpinene (18.81%), β-Pinene (13.66%), and p-Cymene (6.2%). In summary, non-contact induction heating system shows promise as an effective technology for surface decontamination of spices. The acquired findings contribute to a deeper understanding of the impact of the induction heating process on both the microbial contamination levels and the quality attributes of cumin seeds. This scientific knowledge serves as a foundational framework for the prospective adoption and integration of this technology on a larger industrial scale.
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Affiliation(s)
- Edris Rahmati
- Department of Biosystems Engineering, Tarbiat Modares University, Tehran, Iran
| | | | - Ahmad Banakar
- Department of Biosystems Engineering, Tarbiat Modares University, Tehran, Iran
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The thermal behavior of egg yolk involves lipoprotein instability. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Bermudez-Aguirre D, Niemira BA. A review on egg pasteurization and disinfection: Traditional and novel processing technologies. Compr Rev Food Sci Food Saf 2023; 22:756-784. [PMID: 36537903 DOI: 10.1111/1541-4337.13088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 12/24/2022]
Abstract
Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs and egg products. Regulations about whether eggs should be pasteurized are very different and inconsistent worldwide. In the United States, eggs are not required to be pasteurized. Hence, less than 3% of the eggs in the country are pasteurized. The standard pasteurization method (57°C, 57.5 min) uses a long thermal process that increases the cost of the product and affects its quality. Foodborne outbreaks can be reduced if eggs are properly pasteurized to inactivate Salmonella spp. However, the technology to pasteurize eggs needs to offer a faster and more reliable method that can be scaled up to industry settings at a low cost and without affecting product quality. Several novel technologies have been tested for eggshell disinfection and egg pasteurization. Some thermal technologies have been evaluated for the pasteurization of eggs. Microwave has limited penetration depth and is a technical challenge for egg pasteurization. However, radio frequency can penetrate eggshells effectively to inactivate Salmonella, considerably reduce processing time, and maintain the quality of the product. Nonthermal technologies such as ultraviolet, pulsed light, cold plasma, ozone, pressure carbon dioxide, electrolyzed water, and natural antimicrobials have been explored for surface cleaning of the intact egg as alternatives without affecting the internal quality. This review presents some of these novel technologies and the current challenges. It discusses the possible combination of factors to achieve the egg's internal pasteurization and the eggshell's disinfection without affecting the quality at a low cost for the consumer.
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Affiliation(s)
- Daniela Bermudez-Aguirre
- USDA-ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit, Wyndmoor, PA, USA
| | - Brendan A Niemira
- USDA-ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit, Wyndmoor, PA, USA
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Icier F, Kaya O. Mathematical modeling of continuous induction heating of sour cherry juice. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Filiz Icier
- Faculty of Engineering, Department of Food Engineering Ege University Bornova Turkey
| | - Orhan Kaya
- Graduate School of Natural and Applied Sciences, Food Engineering Section Ege University Bornova Turkey
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Shi M, Fu J, Xu Q, Wu L, Wang R, Zheng Z, Li Z. Non-contact heating efficiency of flowing liquid effected by different susceptors in high-frequency induction heating system. INTERNATIONAL JOURNAL OF CHEMICAL REACTOR ENGINEERING 2022. [DOI: 10.1515/ijcre-2022-0075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The skin effect causes about 86% of the energy to be concentrated in the narrow surface layer during the induction heating process, which leads to the uneven temperature distribution during the treatment of flowing liquid by induction heating technology. The concentration of heat caused by the skin effect can be avoided by dispersing the induced heating metal structure in the treated fluid, but in most cases, this will lead to a decrease in heating efficiency. Therefore, the purpose of this study is to compare and design the susceptor structures that can avoid the heating concentration problem caused by the skin effect and have higher efficiency. Hence, in this research four kinds of susceptor structures that are the metal sphere, sheet metal, static mixer, and metal pipe were studied. The results show that the combination of metal sphere susceptor and sheet metal susceptor can result in higher heating efficiency than the metal sphere susceptor alone. Ferromagnetic stainless steel with lower relative permeability is more suitable for making sheet metal susceptor than paramagnetic stainless steel. Adding internal components to the metal pipe susceptor will not change its heating efficiency. The heating efficiency of metal sphere type susceptor, sheet metal susceptor, and static mixer susceptor can be up to 58%, 64%, and 67%, respectively. When 430 metal pipe heater is used, the highest heating efficiency can be obtained, and the highest heating efficiency is 80%.
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Affiliation(s)
- Mingxuan Shi
- Tianjin Key Laboratory of Integrated Design and Online Monitoring of Light Industry and Food Engineering Machinery Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology , Tianjin 300222 , China
| | - Jingyu Fu
- Ningbo HGM Food Machinery CO., LTD. , Ningbo 315722 , China
| | - Qing Xu
- Tianjin Key Laboratory of Integrated Design and Online Monitoring of Light Industry and Food Engineering Machinery Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology , Tianjin 300222 , China
- Tianjin International Joint Research Center for Low-carbon Green Process Equipment , Tianjin 300222 , China
- Guangdong Intelligent Filling Technology CO., LTD. , Foshan 528137 , China
| | - Long Wu
- Tianjin Key Laboratory of Integrated Design and Online Monitoring of Light Industry and Food Engineering Machinery Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology , Tianjin 300222 , China
- Tianjin International Joint Research Center for Low-carbon Green Process Equipment , Tianjin 300222 , China
| | - Ruifang Wang
- Tianjin Key Laboratory of Integrated Design and Online Monitoring of Light Industry and Food Engineering Machinery Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology , Tianjin 300222 , China
- Tianjin International Joint Research Center for Low-carbon Green Process Equipment , Tianjin 300222 , China
| | - Zhaoqi Zheng
- Tianjin Key Laboratory of Integrated Design and Online Monitoring of Light Industry and Food Engineering Machinery Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology , Tianjin 300222 , China
- Tianjin International Joint Research Center for Low-carbon Green Process Equipment , Tianjin 300222 , China
| | - Zhanyong Li
- Tianjin Key Laboratory of Integrated Design and Online Monitoring of Light Industry and Food Engineering Machinery Equipment, College of Mechanical Engineering, Tianjin University of Science and Technology , Tianjin 300222 , China
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Zhang L, Liu F, Jin Y, Wu S, Xu X, Yang N. Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09314-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: Challenges, innovations and opportunities. A position paper. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mirian T. K. Kubo
- Enzyme and Cell Engineering Laboratory, Université de Technologie de Compiègne, Umr Cnrs 7025, Compiègne, France
| | - Adina Baicu
- The Global Harmonization Initiative (GHI), Vienna, Austria
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Maria Fátima Poças
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Cristina L. M. Silva
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ricardo Simpson
- Departamento de Ingeniería Química Y Ambiental, Universidad Técnica Federico Santa María, Valparaíso, Chile
- Centro Regional de Estudios En Alimentos Y Salud (Creas) Conicyt-Regional Gore Valparaíso Project R17A10001, Avenida Universidad 330, Curauma, Valparaíso, Chile
| | | | - Pedro E. D. Augusto
- Department of Agri-food Industry, Food and Nutrition (Lan), Luiz de Queiroz College of Agriculture (Esalq), University of São Paulo (Usp), Piracicaba, Brazil
- Food and Nutrition Research Center (Napan), University of São Paulo (Usp), São Paulo, Brazil
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