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2020 ASABE Annual International Virtual Meeting, July 13-15, 2020 - Rapid heating under controlled atmospher treatments for control of Escherichia coli ATCC 25922 in almond kernels by using fifty Ohm radio frequency energy by Cheng, Teng; Li, Rui; Kou, Xi Xiao; Guan, Yu Xiang; Qu, Tao Ying; Wang, Jin Shao is a scholarly article available to read on EtoBox.

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The purpose of the study was to validate effects of radio frequency (RF) heating under controlled atmosphere (CA) on thermal inactivation of E. coli ATCC 25922 in almond kernels. A 2.4 kW, 27.12 MHz, 50 Ω RF heating system was used to treat 1.5 kg size almond kernel samples with the adjusted moisture content of 8.0% wet basis under regular atmosphere (RA, 21% O2, 79% N2) and CA (2% O2, 20% CO2, 78% N2) conditions. The power level of 900 W under an electrode gap of 11.5 cm was used at the ramping stage for quick heating, and a maximum temperature difference of 3 °C in the inoculation area was achieved by reducing the RF power during the holding stage. The 4-log reduction time under CA treatment was achieved with 21 ± 1 min holding at 75 ± 3 °C, resulting in 38% of RF heating time as compared with RA environment. The quality attributes of treated samples remained within acceptable range based on nut industry standards. The RF heating under CA conditions therefore may hold potential as an effective treatment method to control E. coli ATCC 25922 in raw almond kernels and be possibly extended for pasteurization applications.

Author

Cheng, Teng; Li, Rui; Kou, Xi Xiao; Guan, Yu Xiang; Qu, Tao Ying; Wang, Jin Shao

Publisher

American Society of Agricultural and Biological Engineers

Published

2020

Language

EN