An accurate approach to predict Salmonella Enteritidis PT 30 survival based on dynamic thermal resistance during hot air assisted radio frequency pasteurization of in-shell walnuts

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-04-22 DOI:10.1016/j.ijfoodmicro.2025.111216

Yu Liu , Jincheng Ma , Zhipeng Liu , Shaojin Wang , Long Chen

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引用次数: 0

Abstract

A significant variation between experimental and predicted log reductions of Salmonella at a constant water activity level has been previously found during a simultaneous hot air assisted radio frequency (HARF) pasteurization and drying of low-moisture foods (LMFs). However, how the dynamic thermal resistance of Salmonella changes with the changing temperature and water activity during HARF is unclear. Thermal inactivation kinetics of Salmonella Enteritidis PT 30 (S. enteritidis PT 30) in walnut shell powder and on in-shell walnuts were investigated under three temperatures and water activities. The dynamic thermal resistance (D-value) of S. enteritidis PT 30 in walnut shell powder and on in-shell walnuts were quantitatively described by modified Bigelow models during simultaneous HARF pasteurization and drying. The survival of S. enteritidis PT 30 was predicted and validated based on the dynamic thermal resistance on in-shell walnuts during HARF pasteurization. The results showed that the D-values of S. enteritidis PT 30 on in-shell walnuts were significantly (P < 0.05) higher than those in walnut shell powder at different temperatures and water activities, indicating a need to determine the thermal resistance parameters based on real-case pasteurization scenarios. The dynamic thermal resistance of S. enteritidis PT 30 in walnut shell powder and on in-shell walnuts first decreased and then increased during the simultaneous HARF pasteurization and drying. The experimental log reduction (2.06 ± 0.08) of S. enteritidis PT 30 on in-shell walnuts was close to the predicted value (2.07) during the simultaneous HARF pasteurization and drying. Predicting microbial survival based on the dynamic thermal resistance of S. enteritidis PT 30 on in-shell walnuts is more accurate and reliable than that based on the static one. The developed model and proposed approach are valuable and crucial for the commercialization of simultaneous RF pasteurization and drying processes of LMFs.

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基于热空气辅助下带壳核桃射频巴氏灭菌过程中动态热阻预测肠炎沙门氏菌PT 30存活的准确方法

在恒定的水活度水平下，实验和预测的沙门氏菌对数减少之间存在显著差异，此前在热空气辅助射频（HARF）巴氏灭菌和低水分食品（lfs）干燥过程中发现。然而，沙门氏菌的动态热阻如何随温度和水活度的变化而变化尚不清楚。研究了三种温度和水活度下肠炎沙门氏菌PT 30在核桃壳粉和核桃壳上的热失活动力学。采用改进的Bigelow模型定量描述了肠道沙门氏菌PT 30在HARF巴氏灭菌和干燥过程中在核桃壳粉和核桃壳上的动态热阻（d值）。利用花生壳在HARF巴氏杀菌过程中的动态热抗性，预测并验证了肠炎沙门氏菌PT 30的存活。结果表明，enteritidis PT 30对带壳核桃的d值显著高于(P <；0.05)高于不同温度和水活度下核桃壳粉的热阻参数，表明需要根据实际巴氏灭菌场景确定热阻参数。在同时进行HARF灭菌和干燥的过程中，肠炎沙门氏菌PT 30在核桃壳粉和核桃壳上的动态耐热性先降低后升高。同时进行HARF巴氏灭菌和干燥的过程中，对带壳核桃的肠炎沙门氏菌p30的实验对数降低率（2.06±0.08）接近预测值（2.07）。利用肠炎沙门氏菌PT 30对核桃壳的动态热阻预测微生物存活比静态热阻预测更准确、可靠。所开发的模型和提出的方法对于同时射频巴氏灭菌和lfs干燥过程的商业化是有价值和关键的。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.