Distance-driven precision in total dosage during liquid food treatment by pulsed light: enhancing estimation by temperature and color corrections

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-11-29 DOI:10.1007/s11694-024-02990-0

Christelle Pihen, J. Horacio Espinoza-Rodríguez, Omar Jair Purata-Sifuentes, Aurelio López-Malo, Nelly Ramírez-Corona

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Abstract

Pulsed light (PL) treatment is considered an emerging method for processing liquid foods. Efficient liquid food treatment design requires determining fluence to estimate microorganisms’ inactivation kinetics and develop effective treatment protocols. Despite available tools to determine PL equipment fluence, these are often costly and overlook the inherent photothermal mechanism. This research aims to analyze doses irradiated by PL equipment at 5.74 cm and 10.82 cm from the luminesce source, estimating the dose distribution across a simplified petri-dish-based sample holder, and validating results through Escherichia coli ATCC 25922 inactivation in guava nectar and pineapple juice. Results showed that correcting emitted doses for distance and absorbance yielded suitable adjustments, but including the temperature and color change factors strongest aligned the theoretical estimations with actual doses. This underscores a more pronounced correlation between the calculated dose and the inactivation of E. coli in guava nectar and pineapple juice.

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脉冲光液体食品处理过程中总剂量的距离驱动精度：通过温度和颜色校正增强估计

脉冲光（PL）处理被认为是一种新兴的液体食品处理方法。有效的液态食品处理设计需要确定影响度来估计微生物的失活动力学并制定有效的处理方案。尽管有可用的工具来确定PL设备的影响，但这些工具往往昂贵且忽略了固有的光热机制。本研究旨在分析PL设备在距离发光源5.74 cm和10.82 cm处的辐照剂量，估计在简化的培养皿样品架上的剂量分布，并通过番石榴花蜜和菠萝汁中的大肠杆菌ATCC 25922灭活来验证结果。结果表明，根据距离和吸光度校正发射剂量得到了适当的调整，但包括温度和颜色变化因素最能使理论估计与实际剂量一致。这强调了计算出的剂量与番石榴花蜜和菠萝汁中大肠杆菌的失活之间更为明显的相关性。

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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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.