射频加热对含水量影响粉末红黑胡椒中大肠杆菌 O157:H7 和鼠伤寒沙门氏菌的失活动力学。
Influence of moisture content on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating.
机构信息
Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.
Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.
出版信息
Int J Food Microbiol. 2014 Apr 17;176:15-22. doi: 10.1016/j.ijfoodmicro.2014.01.011. Epub 2014 Jan 27.
The influence of moisture content during radio-frequency (RF) heating on heating rate, dielectric properties, and inactivation of foodborne pathogens was investigated. The effect of RF heating on the quality of powdered red and black pepper spices with different moisture ranges was also investigated. Red pepper (12.6%, 15.2%, 19.1%, and 23.3% dry basis, db) and black pepper (10.1%, 17.2%, 23.7%, and 30.5% db) inoculated with Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium were treated in a RF heating system with 27.12 MHz. The heating rate of the sample was dependent on moisture content up to 19.1% (db) of red pepper and 17.2% (db) of black pepper, but there was a significant decrease in the heating rate when the moisture content was increased beyond these levels. The dielectric properties of both samples increased with a rise in moisture content. As the moisture content increased, treatment time required to reduce E. coli O157:H7 and S. Typhimurium by more than 7 log CFU/g (below the detection limit, 1 log CFU/g) decreased and then increased again without affecting product quality when the moisture content exceeded a level corresponding to the peak heating rate. RF treatment significantly (P<0.05) reduced moisture content of both spices. These results suggest that RF heating can be effectively used to not only control pathogens but also reduce moisture levels in spices and that the effect of inactivation is dependent on moisture content.
研究了射频（RF）加热过程中水分含量对加热速率、介电特性和食源性致病菌失活的影响。还研究了 RF 加热对不同水分范围的粉状红黑胡椒粉质量的影响。用 27.12MHz 的 RF 加热系统处理接种了大肠杆菌 O157:H7 和肠炎沙门氏菌的红胡椒（含水量分别为 12.6%、15.2%、19.1%和 23.3%，干基，db）和黑胡椒（含水量分别为 10.1%、17.2%、23.7%和 30.5%，db）。样品的加热速率取决于水分含量，直到红胡椒的水分含量达到 19.1%（db），黑胡椒的水分含量达到 17.2%（db），但超过这些水平时，加热速率显著下降。两种样品的介电特性都随水分含量的增加而增加。随着水分含量的增加，降低 E. coli O157:H7 和 S. Typhimurium 超过 7 个对数 CFU/g（低于检测限 1 个对数 CFU/g）所需的处理时间减少，然后再次增加，但当水分含量超过与峰值加热速率对应的水平时，不会影响产品质量。RF 处理显著（P<0.05）降低了两种香料的水分含量。这些结果表明，RF 加热不仅可以有效地控制病原体，还可以降低香料中的水分含量，并且失活效果取决于水分含量。
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