Simulation of high-power short time finish microwave drying of onion powder and lethal effects of microwave drying on Bacillus cereus

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY
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Abstract

The onion powder with an initial moisture content of 10% (dry basis) in a thin infinite layer of thickness 5 mm was dried using a laboratory microwave oven at 50 W/g microwave power density to a final moisture content of 2% (dry basis). The temperature and moisture change pattern of the experimental process was monitored. Computer simulation of the predicted temperature pattern with drying time was obtained by using the mathematical model governed by the energy balance equation and using data of the thermo-physical properties of the onion powder. The code for the simulation was written using the C++ programming language. The high microwave power-to-mass ratio resulted in raised temperature with reduced drying time. The initial low moisture content of the product led to a gradual decrease in the drying rate. However, effective moisture diffusivity showed an increasing trend with decreasing moisture content because of the application of high-power density. F for Bacillus cereus spores, which were more prominent in onion powder, were evaluated from the simulated temperature curves. It was observed that sterilization of B. cereus started after 75 s at 117°C with 0.431 (lg (CFU/g)) reduction. The maximum temperature of 117°C was limited due to the unacceptable sensory quality of the product.
洋葱粉大功率短时间微波干燥模拟及微波干燥对蜡样芽孢杆菌的致死效应
在厚度为 5 毫米的无限薄层中,洋葱粉的初始含水量为 10%(干基),使用实验室微波炉以 50 瓦/克的微波功率密度进行干燥,最终含水量为 2%(干基)。对实验过程的温度和水分变化规律进行了监测。利用由能量平衡方程支配的数学模型和洋葱粉的热物理性质数据,对预测的温度随干燥时间的变化规律进行了计算机模拟。模拟代码使用 C++ 编程语言编写。高微波功率质量比导致温度升高,干燥时间缩短。产品的初始含水量较低,导致干燥速率逐渐降低。然而,由于应用了高功率密度,有效水分扩散率随着水分含量的降低而呈上升趋势。根据模拟温度曲线评估了洋葱粉中更突出的蜡样芽孢杆菌孢子的有效湿度。据观察,蜡样芽孢杆菌在 117°C 下 75 秒后开始灭菌,减少了 0.431 (lg (CFU/g))。由于产品的感官质量无法接受,最高温度限制在 117°C。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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CiteScore
5.80
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