Modeling the inactivation of Bacillus cereus by infrared radiation in paprika powder (Capsicum annuum). Issue 4 (25th March 2020)

• Record Type: Journal Article
• Authors: Shavandi, Mahdi; Taghdir, Maryam; Abbaszadeh, Sepideh; Sepandi, Mojtaba; Parastouei, Karim
• Is Part Of: Journal of food safety. Volume 40:Issue 4(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-03-25
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12797
• Languages: English
• ISSNs: 0149-6085

Abstract

Abstract: Infrared (IR) irradiation, a novel technology for modeling of decontamination of Bacillus cereus in paprika powder was evaluated and the effect on temperature profiles and total phenolic content was determined. The highest reduction in B. cereus count (2.3 log CFU/g) was achieved after a holding time of 1 min at 200 W IR power and 5 cm distance. The rapid rise in temperature was observed in surface paprika powder and the highest temperature at 200 W IR power and 5 cm distance reaching to 127.8°C. An increase in IR power and a decrease in sample distance of the IR lamp caused a significant decrease in the total phenolic content. The Double Weibull model closely predicted the inactivation of B. cereus in paprika powder by IR irradiation. Abstract :