Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies
作者： Shuxiang Liu , Samet Ozturk , Jie Xu , Fanbing Kong , Peter Gray
DOI: 10.1016/J.JFOODENG.2017.08.013
关键词:
摘要: Abstract This study developed a microbial validation method for radio frequency (RF) pasteurization of low-moisture food powders. Wheat flour with water activity 0.45 ± 0.02 was used as model. In this study, heat resistance parameters (D- and z-values) Salmonella Enteritidis PT 30 (S. Enteritidis) its potential surrogate Enterococcus faecium NRRL B-2354 (E. faecium) in wheat were determined. The results showed that, while both microorganisms yielded the similar z-values, E. faecium more heat-resistant than S. Enteritidis. For process validation, 5-g pack inoculated either microorganism placed geometric center 3 kg subjected to various processing times up 39 min 27 MHz RF unit. inactivation kinetics matched but slightly greater reduction modeled from measured temperature profiles thermal parameters. investigation concluded that is valid flour. A conservative can be obtained by protocol. heating technology has pasteurizing
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