Evaluation of a heating block system for accurate temperature-time controlled pasteurization treatments on various foods

Xiaoxi Kou, Rui Li, Lixia Hou, Teng Cheng, Xu Zhou, Shaojin Wang

Abstract


For simulating real pasteurization treatments using hot air, hot water, radio frequency and microwave heating, a unique experimental heating block system (HBS) was developed. The stability and uniformity of sample temperatures and heating rates in HBS were determined for studying the thermal resistance of food-borne pathogens. A computer simulation model was also developed to analyze the behavior of thermal process in HBS. The results showed that the required heating rates with various set-temperatures and holding times could be easily and precisely achieved in eight selected food materials. Thermocouple and thermal imaging data showed that the good sample heating uniformity in six cells of HBS was achieved. The real temperature-time histories obtained by radio frequency energy could be approximately done in HBS by setting a number of linear regression curves. The HBS can help in more precisely characterizing the heat resistance of pathogens in foods to further develop pasteurization processes.
Keywords: thermal treatment, heating rate, heating uniformity, thermal resistance, simulation, heating block system (HBS)
DOI: 10.25165/j.ijabe.20181103.3734

Citation: Kou X X, Li R, Hou L X, Cheng T, Zhou X, Wang S J. Evaluation of a heating block system for accurate temperature-time controlled pasteurization treatments on various foods. Int J Agric & Biol Eng, 2018; 11(3): 220–228.

Keywords


thermal treatment, heating rate, heating uniformity, thermal resistance, simulation, heating block system (HBS)

Full Text:

PDF

References


[CDCP] Centers for Disease Control and Prevention. Multistate outbreak of Salmonella bredeney infections linked to peanut butter manufactured by Sunland, 2013. Available: http://www.cdc.gov/salmonella/bredeney- 09-12/. Accessed on [2017-08-21].

Ha J W, Kim S Y, Ryu S R, Kang D H. Inactivation of Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating. Food Microbiology, 2013; 34(1): 145–150.

Gao M, Tang J, Villa-Rojas R, Wang Y, Wang S. Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy. Journal of Food Engineering, 2011; 104(2): 299–306.

Kim S Y, Sagong H G, Choi S H, Ryu S, Kang D H. Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice. International Journal of Food Microbiology, 2012; 153(1-2): 171–175.

Lee S Y, Sagong H G, Ryu S, Kang D H. Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice. Journal of Applied Microbiology, 2012; 112(4): 723–731.

Ling B, Tang J, Kong F, Mitcham E J, Wang S. Kinetics of food quality changes during thermal processing: A review. Food and Bioprocess Technology, 2015; 8(2): 343–358.

Stoforos N G. Thermal process design. Food Control, 1995; 6(2): 81–94.

Zheng A, Zhang L, Wang S. Verification of radio frequency pasteurization treatment for controlling Aspergillus parasiticus on corn grains. International Journal of Food Microbiology, 2017; 249: 27–34.

Büchner C, Thomas S, Jaros D, Rohm H. Fast‐responding thermal‐death‐time tubes for the determination of thermal bacteria inactivation. Engineering in Life Sciences, 2012; 12(1): 109–112.

Odlaug T E, Pflug I J. Thermal destruction of Clostridium botulinum spores suspended in tomato juice in aluminum thermal death time tubes. Applied and Environmental Microbiology, 1977; 34(1): 23–29.

Chung H J, Wang S, Tang J. Influence of heat transfer with tube methods on measured thermal inactivation parameters for Escherichia coli. Journal of Food Protection, 2007; 70(4): 851–859.

Chung H J, Birla S L, Tang J. Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods. LWT - Food Science and Technology, 2008; 41(8): 1351–1359.

Li R, Shi Y, Ling B, Cheng T, Huang Z, Wang S. Thermo-tolerance and heat shock protein of Escherichia coli ATCC 25922 under thermal stress using test cell method. Emirates Journal of Food and Agriculture, 2017; 29(2): 91.

Juneja V K. A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7. Letters in Applied Microbiology, 2003; 37(4): 292–298.

Smith S E, Maurer J L, Ortaramirez A, Ryser E T, Smith D M. Thermal inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli O157:H7 in ground beef. Microbiología, 2001; 12(12): 525–536.

Khoo K Y, Davey K R, Thomas C J. Assessment of four model forms for predicting thermal inactivation kinetics of Escherichia coli in liquid as affected by combined exposure time, liquid temperature and pH. Food and Bioproducts Processing, 2003; 81(2): 129–137.

Ach S, Delgadopando G, Linton M, Patterson M F, Koidis A. Industrial scale microwave processing of tomato juice using a novel continuous microwave system. Food Chemistry, 2016; 190: 622–645.

Awuah G, Ramaswamy H, Economides A, Mallikarjunan K. Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating. Innovative Food Science & Emerging Technologies, 2005; 6(4): 396–402.

Li R, Kou X, Cheng T, Zheng A, Wang S. Verification of radio frequency pasteurization process for in-shell almonds. Journal of Food Engineering, 2017; 192: 103–110.

Kou X X, Li R, Hou L X, Huang Z, Ling B, Wang S J. Performance of a heating block system designed for studying the heat resistance of bacteria in foods. Scientific Reports, 2016; 6:1–12.

Yuk H-G, Geveke D J, Zhang H Q, Jin T Z. Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider. Food Control, 2009; 20(11): 1053–1057.

Yan R, Huang Z, Zhu H, Johnson J A, Wang S. Simulation of heating uniformity in a heating block system modified for controlled atmosphere treatments. Journal of Stored Products Research, 2016; 65: 19–29.

Huang Z, Chen L, Wang S. Computer simulation of radio frequency selective heating of insects in soybeans. International Journal of Heat and Mass Transfer, 2015; 90: 406–417.

Huang Z, Zhang B, Marra F, Wang S. Computational modelling of the impact of polystyrene containers on radio frequency heating uniformity improvement for dried soybeans. Innovative Food Science & Emerging Technologies, 2016; 33: 365–380.

Arroyo C, Cebrian G, Pagan R, Condon S. Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice. Food Control, 2012; 25(1): 342–348.

Gabriel A A, Nakano H. Effects of culture conditions on the subsequent heat inactivation of E. coli O157:H7 in apple juice. Food Control, 2011; 22(8): 1456–1460.

Chen H. Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk. Food Microbiology, 2007; 24(3): 197–204.

Zhou L, Ling B, Zheng A, Zhang B, Wang S. Developing radio frequency technology for postharvest insect control in milled rice. Journal of Stored Products Research, 2015; 62: 22–31.

Zhou L Y, Wang S J. Verification of radio frequency heating uniformity and Sitophilus oryzae control in rough, brown, and milled rice. Journal of Stored Products Research, 2016; 65: 40–47.

Li C, Huang L, Chen J. Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread. Food Control, 2014; 45: 143–149.

Bazhal M I, Ngadi M O, Raghavan G S V, Smith J P. Inactivation of Escherichia coli O157:H7 in liquid whole egg using combined pulsed electric field and thermal treatments. LWT - Food Science and Technology, 2006; 39(4): 420–426.

Jin T, Zhang H, Boyd G, Tang J. Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks. Journal of Food Engineering, 2008; 84(4):

–614.

Jackson T C, Hardin M D, Acuff G R. Heat resistance of Escherichia coli O157: H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures. Journal of Food Protection, 1996; 59(3): 230–237.

Juneja V, Mukhopadhyay S, Marks H, Mohr T B, Warning A, Datta A. Predictive thermal inactivation model for effects and interactions of temperature, NaCl, sodium pyrophosphate, and sodium lactate on Listeria monocytogenes in ground beef. Food and Bioprocess Technology, 2014; 7(2): 437–446.

Wang S, Yue J, Tang J, Chen B. Mathematical modelling of heating uniformity for in-shell walnuts subjected to radio frequency treatments with intermittent stirrings. Postharvest Biology and Technology, 2005; 35(1): 97–107.

Krokida M K, Panagiotou N M, Maroulis Z B, Saravacos G D. Thermal conductivity: Literature data compilation for foodstuffs. International Journal of Food Properties, 2001; 4, 111–137.

Sahin S, Sumnu S G. Thermal properties of foods. In Sahin S et al. (Eds.), Physical properties of foods. New York: Elsevier, 2006; pp. 127–140.

Tavman I H, Tavman S. Measurement of thermal conductivity of dairy products. Journal of Food Engineering, 1999; 41, 109–114.

Ikediala J, Tang J, Wig T. A heating block system for studying thermal death kinetics of insect pests. Trans of the ASAE, 2000; 43(2): 351–358.

Foster A M, Ketteringham L P, Purnell G L, Kondjoyan A, Havet M, Evans J A. New apparatus to provide repeatable surface temperature-time treatments on inoculated food samples. Journal of Food Engineering, 2006; 76(1): 19–26.

Liu Y, Tang J, Mao Z, Mah J-H, Jiao S, Wang S. Quality and mold control of enriched white bread by combined radio frequency and hot air treatment. Journal of Food Engineering, 2011; 104(4): 492–498.

Wang S, Tang J, Cavalieri R P. Modeling fruit internal heating rates for hot air and hot water treatments. Postharvest Biology and Technology, 2001; 22(3): 257–270.

Zhou L, Wang S. Industrial-scale radio frequency treatments to control Sitophilus oryzae in rough, brown, and milled rice. Journal of Stored Products Research, 2016; 68: 9–18.

Zheng A, Zhang B, Zhou L, Wang S. Application of radio frequency pasteurization to corn (Zea mays L.): Heating uniformity improvement and quality stability evaluation. Journal of Stored Products Research, 2016; 68: 63–72.

Huang Z, Zhu H, Wang S. Finite element modelling and analysis of radio frequency heating rate in mung beans. Trans of the ASAE, 2015; 58(1): 149–160.




Copyright (c) 2018



2023-2026 Copyright IJABE Editing and Publishing Office