Thermal death kinetics and heating rate effects for fifth-instar Cydia pomonella (L.) (Lepidoptera: Tortricidae)

Thermal death kinetic parameters of fifth-instar codling moths (Cydia pomonella (L.)) and the effect of three heating rates (1°C min⁻¹, 10°C min⁻¹, and 18°C min⁻¹) on larval mortality were determined by a heating block system. The insects were heated to four temperatures (46°C, 48°C, 50°C, and 52°C) held for predetermined periods followed by 24 h storage at 4°C before mortality evaluation. Thermal death kinetics for fifth-instar codling moths followed a 0.5th order of kinetic reaction. Minimum time required to achieve 100% mortality of a given population decreased with temperature in a semi-logarithmic manner. No larval survival was observed in samples of 600 insects after exposure to 46°C, 48°C, 50°C, and 52°C for 50, 15, 5, and 2 min, respectively. Activation energy for thermal kill of fifth-instar codling moths at the heating rate of 18°C min⁻¹ was estimated to be about 472 kJ mol⁻¹. The lethal time accumulated during the ramp period was about 1.8, 0.2, and 0.1 min for the heating rates of 1°C min⁻¹, 10°C min⁻¹, and 18°C min⁻¹, respectively.     

Thermal resistance of different life stages of codling moth (Lepidoptera: Tortricidae)

Phytosanitation regulations in several international markets require postharvest treatments to control codling moth, Cydia pomonella (L.) (Lepidoptera: Tortricidae), in various commodities. Thermal treatments are gaining acceptance to replace chemical fumigation. Determining the most thermal-tolerant life stage is essential in the development of effective postharvest insect control protocols based on thermal energy. A heating block system was used to evaluate relative heat resistance of five different life stages of codling moth: white-ring eggs, black-head eggs, third-instar, fifth-instar, and diapausing larvae, at a heating rate of 15°C/min. The fifth-instar was the most heat-resistant life stage in the tested temperature range of 50–52°C except for diapausing larvae. Thermal death kinetic data of diapausing fifth-instar larvae were determined and also compared with the published TDT curve of non-diapausing larvae using the same heating block system. Both diapausing and non-diapausing larvae were dead after treatments at 50°C for 5 min and 52°C for 2 min. However, at the lower temperatures or shorter times, diapausing larvae had lower mortality than non-diapausing larvae.     

Influence of temperature and surfactant on Escherichia coli inactivation in aqueous suspensions treated by moderate pulsed electric fields

This research employed a conductometric technique to estimate the inactivation kinetics of Escherichia coli cells in aqueous suspensions (1 wt.%) during simultaneous pulsed electric fields (PEF) and thermal treatments. The electric field strength was E = 5 kV/cm, the effective PEF treatment time t_PEF was within 0–0.2 s, the pulse duration t_i was 10^− 3 s, the medium temperature was 30–50 °C, and the time of thermal treatment t_T was within 0–7000 s. The damage of E. coli was accompanied by cell size decrease and release of intracellular components. The synergy between PEF and thermal treatments on E. coli inactivation was clearly present. The non-ionic surfactant Triton X-100 additionally improved its inactivation. The characteristic damage time followed the Arrhenius law within the temperature range 30–50 °C with activation energies W = 94 ± 2 kJ mol^− 1 and W = 103 ± 5 kJ mol^− 1 with and without the presence of surfactant, respectively. Relations between cell aggregation, cell ζ-potentials and presence of surfactant were analysed.     

Fumigation with carbonyl sulfide: a model for the interaction of concentration, time and temperature

The new fumigant carbonyl sulfide offers an alternative to both methyl bromide and phosphine as a grain fumigant. Separate mathematical models for levels of kill, based on quantitative toxicological studies were developed for adults and eggs of the rice weevil Sitophilus oryzae (L.). These models suggest that fumigation exposure times for carbonyl sulfide will be a compromise between those of methyl bromide (typically 24 h) and phosphine (7–10 d) to achieve a very high kill of all developmental stages. S. oryzae eggs were more difficult to kill with carbonyl sulfide fumigation than the adults. At 30°C, a 25 g m⁻³ fumigation killed 99.9% of adults in less than 1 d, but took 4 d to kill the same percentage of eggs. Models were generated to describe the mortality of adults at 10, 15, 20, 25 and 30°C. From these models it is predicted that fumigation with carbonyl sulfide for 1–2 d at 30 g m⁻³ will kill 99.9% of adults. Furthermore the models illustrate that fumigations with concentrations below 10 g m⁻³ are unlikely to kill all adult S. oryzae. Significant variation was observed in the response of eggs to the fumigant over the temperature range of 10 to 30°C. Models were generated to describe the mortality of eggs at 10, 15, 20, 25 and 30°C. As the temperature was reduced below 25°C, the time taken to achieve an effective fumigation increased. Extrapolating from the models, a 25 g m⁻³ fumigation to control 99.9% of S. oryzae eggs will take 95 h (4 d) at 30°C, 77 h (3.2 d) at 25°C, 120 h (5 d) at 20°C, 174 h (7.5 d) at 15°C and about 290 h (11 d) at 10°C. The role of temperature in the time taken to kill eggs with carbonyl sulfide cannot be ignored. In order to achieve the desired level of kill of all developmental stages, the fumigation rates need to be set according to the most difficult life stage to kill, in this instance, the egg stage.     

The effect of air temperature, velocity and visual lean (VL) composition on the tempering times of frozen boneless beef blocks

Beef blocks of two compositions, 100% and 50% visual lean (VL), in standard commercial packaging with nominal dimensions of 510 × 390 × 150 mm were tempered from −18 °C to −3 °C using air at temperatures from 3 °C to −3 °C and velocities of 0.5 and 5 ms⁻¹. These conditions were then modelled using a finite difference mathematical model and the accuracy of the model assessed by comparison with the experimental results. An extended range of conditions (including an intermediate air velocity of 2 ms⁻¹ and an intermediate composition of 75% VL) was then modelled to produce data that can be used to design tempering processes.

The results show that single stage air tempering of even single blocks within their cartons needs to be a long process. In air at 3 °C and 5 ms⁻¹, blocks of 50% VL rose to deep temperatures of −10 °C and −3 °C after 4.0 and 22.5 h, respectively, while with 100% VL 4.6 and 27.3 h were required. Under these conditions, the surface layers of the meat would have spent many hours in a thawed condition that would be detrimental to both drip and optimal processing. Using lower temperatures avoids thawing and at the same time produces an optimum temperature difference for subsequent processing. However, tempering times are substantially extended. For example, times to the above temperatures using air at −1 °C and 5 ms⁻¹ were 4.8 and 37.5 h for 50% VL and 5.1 and 44.5 h for 100% VL.     

Thermophysical properties of processed meat and poultry products

Thermophysical properties of various meat and poultry emulsions were evaluated at four temperatures (20, 40, 60 and 80 °C). Thermal conductivities (0.26–0.48 W m⁻¹ K⁻¹) increased linearly with temperature between 20 and 60 °C. Between 60 and 80 °C, it remained constant for most products except bologna. Curves for thermal conductivity as a function of temperature could be roughly grouped into two different categories: products containing meat particles and those containing meat emulsions. The application of various models was investigated for thermal conductivity prediction. It was found that a three phase structural based Kirscher model had the potential for predicting thermal conductivities with acceptable accuracy. Densities decreased slightly as a function of temperature from 20 to 40 °C. A transition phase was observed from 40 to 60 °C, which was followed by a decrease from 60 to 80 °C. There was a decrease of about 50 kg m⁻³ between the density of a raw product at room temperature (at maximum 1070 kg m⁻³) and the product heated to 80 °C (at minimum 970 kg m⁻³), due to the gelation or setting of the structure. After a transition period from 10 to 30 °C, the heat capacity increased linearly from 30 to 80 °C, and ranged from 2850 to 3380 J kg⁻¹ °C⁻¹, respectively. Densities and heat capacities were strongly influenced by the carbohydrate content (i.e. as the carbohydrate content increased the density decreased). The salt content adversely affected thermal conductivity and thermal diffusivity values. However, these parameters increased with moisture content.     

Thermal inactivation of lectins (PHA) isolated from Phaseolus vulgaris

The influence of the thermal process on the loss of ability to bind a carbohydrate target was studied on lectins (PHA) purified from Phaseolus vulgaris seeds. Thermal inactivation of aqueous solutions of pure PHA occurred according to a biphasic first-order mechanism, the thermodynamic parameters, at pH 7·3, being as follows: ΔH*₁ = ΔH*₂ = 86·2 kcal mole⁻¹, ΔS*₁ = − 54·04 cal deg⁻¹ and ΔS*₂ = − 56·71 cal deg⁻¹. The first-order rate constants appeared to be dependent on pH (minimal around 7) and divalent cations. All different subunits constituting the whole PHA were inactivated at the same rate. The biphasic nature of this process is independent of the presence of 10 m Ca⁺⁺ or Mg⁺⁺ and appeared to indicate a discrete aggregation of PHA molecules.     

Pre-selection of protective colloids for enhanced viability of Bifidobacterium bifidum following spray-drying and storage, and evaluation of aguamiel as thermoprotective prebiotic

The objective of this work was to demonstrate that Bifidobacterium bifidum viability to spray-drying and with storage time could be substantially enhanced by pre-selecting protective colloids offering resistance to oxygen diffusion (high activation energy) and adding aguamiel as a thermoprotector prebiotic. Three different protective colloids blends exhibiting relatively high, medium and low activation energies were mixed with B. bifidum harvested in the late log phase, with or without aguamiel, spray-dried at 130, 140 and 155 °C, and stored at 4 °C at a water activity of 0.32. Viability was determined by cell total count in MRS agar. Best viability was achieved when microencapsulating the microorganism in the protective colloids blend exhibiting highest activation energy (40.7 kJ mol⁻¹), with aguamiel, and dried at 140 °C. Viability ranged from 1.26 × 10⁸ cfu g⁻¹ immediately after drying to 6.0 × 10⁶ cfu g⁻¹ after 5 weeks storage time at 4 °C.     

Supercooling point variability in the Indian meal moth, Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae)

Factors affecting the supercooling point (SCP) of the Indian meal moth, Plodia interpunctella (Hübner), were investigated under various conditions. The effects of geographic origin, time under laboratory conditions, laboratory diet, stage of development, age within stage, and season on P. interpunctella SCP were examined. Overall, SCPs ranged from −28.6 to −2.4 °C. At the times of collection, differences in SCP between field-collected individuals and individuals from laboratory sources were negligible. The minimum observed SCP for most of the cultures tested soon after collection was below −20 °C. After 7 months under laboratory conditions, the mean SCP of field-collected and laboratory-reared cultures remained unchanged. No particular trend in SCP was observed when comparing cultures from northern and southern regions. Differences in laboratory diets did not affect mean SCP. Mean SCP for 1- and 4-d-old eggs was similar. Eggs (−24.4 °C), first instars (−23.5 °C), pupae (−22.2 °C), and adults (−22.4 °C) had lower mean SCPs than later instar larvae (−14.4 to −11.6 °C). When confined in the laboratory for 8 months under conditions which were not controlled, monthly mean SCP for the same culture varied by as much as 5.7 °C. Plodia interpunctella appeared to regulate its SCP as the season changed, with a relatively high mean SCP during summer and a marked decline of more than 10 °C in fall. The SCPs obtained in this study suggest that very low temperatures may be needed for disinfestation of P. interpunctella at all stages of development.     

Effects of supercritical carbon dioxide extraction conditions on yields and antioxidant activity of Chlorella pyrenoidosa extracts

Yields and antioxidant activity of Chlorella pyrenoidosa extracts obtained by supercritical carbon dioxide extraction through an orthogonal experiment (L₁₆(4⁵)) were investigated to get the best extraction conditions. The results showed that extraction pressure, temperature and modifier were the main three variables that influenced the yields of extracts. The highest yield was obtained at 32 °C, 40 MPa, 20 L h⁻¹ with dosage of modifier 1 mL ethanol g⁻¹ sample for 3 h. Moreover, increasing pressure and concentrations of modifier led to the increase of extraction yields and antioxidant activity. DPPH radical scavenging method showed that almost all the extracts had significantly higher antiradical activities varying from 29.67 ± 0.29% to 54.16 ± 4.49% comparing to -tocopherol, Trolox, and BHT as references except extracts at 32 °C, 35 MPa and 15 L h⁻¹ without modifier for 1.5 h. These results indicate that supercritical extraction is a promising alternative process for recovering compounds of high antioxidant activity from C. pyrenoidosa.     

Temperature and relative humidity profiles during heat treatment of mills and its efficacy against Tribolium castaneum (Herbst) life stages

Heat treatment involves raising the temperature of a food-processing facility to 50–60°C and maintaining these elevated temperatures for 24–36 h to kill stored-product insects. The pilot feed and flour mills at Kansas State University, Manhattan, KS, were subjected to heat treatment using gas and steam heaters, respectively, during 4–8 August 2001 to characterize temperature and relative humidity profiles and to determine efficacy against developmental stages of the red flour beetle, Tribolium castaneum (Herbst). Temperature and relative humidity profiles in each mill were electronically monitored in 10 different locations. Susceptibility of eggs, young instars, old instars, pupae, and adults of T. castaneum to heat was determined at the same 10 locations within each mill. The number of hours required to reach the target temperature of 50°C, number of hours above 50°C, and maximum temperatures varied between the mills and among mill locations. Relative humidity decreased predictably with an increase in temperature, and was 21% in most locations at 50°C or above. Two separate three-parameter non-linear regression models best described temperature and relative humidity profiles observed in each mill. Despite non-uniform heating at the sample locations, mortality of T. castaneum life stages was 100% in most locations, except in areas where temperatures were <50°C. Old instars and pupae appeared to be relatively heat tolerant when compared with other life stages, especially in the flour mill where lethal temperatures were attained. Possible reasons for the non-uniform heating observed at mill locations and survival of certain T. castaneum developmental stages are discussed.     

Comparing predicting models for heat inactivation of Listeria monocytogenes and Pseudomonas aeruginosa at different pH

Under the same experimental conditions it has been demonstrated that whereas survival curves of Listeria monocytogenes in the range of temperatures from 54 to 62 °C followed a first-order kinetic, those of Pseudomonas aeruginosa in the range of temperatures from 50 to 56 °C were not linear showing a shoulder followed by a linear region. The first order kinetic model did not describe survival curves of P. aeruginosa. A model based on the Weibull distribution (Log₁₀(N_t/N₀)=(1/−2.303)*(t/b)ⁿ)) accurately described the inactivation kinetics of both microorganisms at the three pHs of 4, 5.5, 7.4 investigated. For both microorganisms, the b value depended on the treatment temperature and the pH of the treatment medium. Whereas for L. monocytogenes the n value was independent of the treatment conditions, for P. aeruginosa the n value depended on the pH of the treatment medium.

The model based on the Weibull distribution was capable of accurately predicting the treatment time to inactivate five Log₁₀ cycles of both microorganisms at the three pHs investigated.     

Effect of pretreatment and temperature on air-drying of Dioscorea alata and Dioscorea rotundata slices

Effects of pretreatment and drying conditions on yam varieties, namely Dioscorea alata and Dioscorea rotundata, in a fabricated laboratory scale hot air drier at temperature range of 50–80 °C and constant air velocity of 1.5 m²/s were investigated. Mass transfer during air-drying of yam slices was described using Fick’s diffusion model. Drying took place entirely in the falling rate period. Temperature dependency of moisture on diffusivity was illustrated by the Arrhenius relationship. Over the range of temperature, moisture diffusivities varied from 9.92 × 10⁻⁸ to 1.02 × 10⁻⁷ and 0.829 × 10⁻⁶ to 1.298 × 10⁻⁵ m²/s for D. alata and D. rotundata, respectively. Activation energy for drying of D. alata and D. rotundata varied from 25.25 to 46.46 and 41.75 to 72.47 kJ/mol, respectively.     

Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin-producing lactococcal strain as a protective culture

The effectiveness of a bacteriocin produced by Lactococcus lactis subsp. lactis M in reducing population level and growth of Listeria monocytogenes ATCC 7644 in fermented merguez sausage was examined. Two different formulas (with or without added nitrites) were assayed and predetermined numbers of Listeria (ca 10⁶ cfu g⁻¹) were added to sausage mixture. The effect of in situ production of the bacteriocin by Lactococcus lactis M on Listeria monocytogenes ATCC 7644 during fermentation and storage of merguez sausages at room (ca 22 °C) or at refrigeration (ca 7 °C) temperature was tested. Results indicated that counts of Listeria monocytogenes were decreased during fermentation of merguez samples fermented with either the bacteriocin-producing Lactococcus lactis M (Bac⁺) or a nonbacteriocin-producing Lactococcus lactis J (Bac⁻). However, reduction in Listeria cfu's was greater in samples fermented with the Bac⁺ than in those fermented with the Bac⁻ starter. In merguez sausage made without nitrites addition, the Bac⁺ starter induced further decrease in Listeria counts by 1.5 log cycles compared with that induced by the Bac⁻ starter. While in merguez samples with added nitrites (0.4%), the effect of the bacteriocin produced in situ was less important than in those made without nitrites addition.     

Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese

Growth and survival of Lactobacillus paracasei (six strains), L. danicus sp. nov. (four isolates, two strains) and L. curvatus (two strains) from semi-hard Estonian cheeses were comparatively studied in different environmental conditions of relevance for their growth in cheese and survival in gastric environment. Maximum specific growth rates for L. paracasei strains varied between 0.40 and 0.57 h⁻¹, and all strains were tolerant to low water activities, heating at 60 °C for 30 min and pH 3. The newly discovered genetically distinct species L. danicus was characterized by low maximum growth rates (0.26–0.38 h⁻¹) and low temperature optimum (<30 °C). It was acid and heat sensitive and inhibited at salt concentrations from 4% and water activities below 0.93. L. curvatus was characterized by the highest growth rates (0.65–0.70 h⁻¹), tolerance to high NaCl concentrations, but sensitivity to heating, bile salts and low pH. The study showed that genetically different LAB species isolated from cheese could be distinguished by simple cultivation experiments.     

Effect of temperature on reproductive parameters and the longevity of Acarus farris (Acari: Acaridae)

Reproductive parameters and the longevity of Acarus farris were examined at six constant temperatures, ranging from 7 to 29 °C, and a relative humidity of 90±5%. As temperature increased, the preoviposition period rapidly decreased to a minimum, above 25 °C. Fecundity was adversely affected by extreme temperatures while the oviposition period increased as temperature was reduced. The relationship between reproductive parameters and temperature was fitted using different polynomial and non-linear models. Male and female longevity increased as temperature decreased, except for the males at 7 °C, which showed significantly lower longevity than at 10 °C. Moreover, males showed significantly greater longevity than females. The effect of temperature on the capacity for increase of A. farris populations was also established. The non-linear Lactin model provided a reliable fit of the relationship between intrinsic rate of increase and temperature (R²>0.99). The optimum temperature for development was calculated to be 25 °C. At this temperature, the population doubling time was 2.8 days. The lower and upper thermal thresholds for A. farris populations were established at 6.4 and 29.9 °C, respectively.     

The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality

Combinations of blast- and spray-chilling of pork carcasses were compared to spray-chilling at conventional chilling temperatures with regard to carcass shrinkage during chilling and pork muscle quality. In experiment 1, pork sides were spray-chilled at 1°C for the first 10 h (40 spray cycles of 60-s duration every 15 min) of cooling or blast-chilled at −20°C for 1, 2 or 3 h followed by spray-chilling for 9, 8 or 7 h duration, respectively. All pork sides were then chilled to 24 h post mortem at 1°C. Experiment 2 followed the same procedures as experiment 1, except that −40°C was used as the blast-chill temperature.

Carcass shrinkage was similar for all treatments in experiment 1 at 24 h ranging from 0·5–0·7 g 100 g⁻¹. Blast/spray-chilling increased the rate of chilling and reduced the rate of post-mortem pH decline in two muscles (longissimus thoracis, LT and semimembranosus, SM) compared to the combined conventional/spray-chill treatment. Carcasses that were blast-chilled for 3 h had LT muscles that were darker with a higher protein solubility, less drip loss, shorter lengths and higher shear values compared to those from carcasses in the conventional/spray-chill treatment. In experiment 2, carcasses blast-chilled for 3 h at −40°C recorded a weight gain at 24 h of 0·4 g 100 g⁻¹, compared to a weight loss in all other treatments (0·2–0·4 g 100 g⁻¹). Muscle colour was darker in both the LT and SM of carcasses blast-chilled for 3 h at −40°C compared to carcasses from the conventional/spray-chill treatment, but most other measurements of muscle quality showed an inconsistent response to chilling treatment.     

Study of some factors affecting water absorption by amaranth grain during soaking

Water absorption by amaranth grain in plain water was determined at 30, 40, 50 and 60 °C by recording the weight increase in grain with respect to time. Water absorption kinetics at these temperatures was described by the Fick’s second law solution for diffusion out of sphere. Effective diffusion coefficients varied between 2.63 and 8.25 × 10⁻¹² m²/s for the range investigated. The activation energy for diffusion obtained was 32.1 kJ mol⁻¹. The rates of absorption in SO₂ aqueous solution (0.01%, 0.02% and 0.03%, v/v) were slightly higher than in plain water at 40 and 60 °C. However, the increase in SO₂ concentration did not seem to increase significantly water absorption. Amaranth grain soaked in 0.02% (v/v) SO₂ aqueous solution and variable lactic acid concentrations (0.0025% and 0.0050%, v/v) was performed at 40 °C. Absorption rates for lactic acid concentrations were ≈9.1% higher than those steeped only in SO₂ aqueous solution; lactic acid concentration had no effect on the absorption rate. The amount of total solids leached in sulfur dioxide solution with lactic acid (200 ppm SO₂ + 0.005% lactic acid) was the highest when compared with the other steeping media investigated.     

Sorption of chloroanisole vapors by raisin packaging material

The behavior and concentration of 2,4,6-trichloroanisole (TCA) vapors migrating into low-density polyethylene film (PE) of 0.39 μm at various temperatures and desorption of TCA from PE were determined. After 12 h exposure, 1642 μg g⁻¹ TCA was sorbed at 30 °C compared with 675 μg g⁻¹ at 20 °C. For PE to reach equilibrium of 4200 μg g⁻¹ at 30 °C took 48 h, but 120 h at 20 °C. The transmission of TCA through PE occurred after 12 h at 30 °C (8.9 μg kg⁻¹ m⁻² h⁻¹) and after 36 h at 20 °C (5.0 μg kg⁻¹ m⁻² h⁻¹). Desorption of TCA from PE increased with temperature. At 80 °C, 99% TCA was desorbed in 1 h compared to 51% at 40 °C, 31% at 30 °C and 17% at 20 °C. The rate of sorption, desorption and transmission of TCA vapors by PE is highly temperature-dependent.     

Some properties of the polygalacturonase from four Zimbabwean wild fruits (Uapaca kirkiana, Zizphus mauritiana, Tamarindus indica and Berchemia discolor fruits)

Polygalacturonase was extracted from ripe Uapaca kirkiana, Zizphus mauritiana, Tamarindus indica and Berchemia discolor fruits of Zimbabwe. Protein concentrations and activities of the enzymes in the extracts were determined in the four fruit extracts. The protein concentrations in the enzyme extracts ranged from 0.82 ± 0.17 to 1.97 ± 0.13 mg/ml and enzyme activities from 1.99 ± 0.13 to 6.64 ± 0.38 mmol min⁻¹ mg⁻¹ in the four fruit extracts. Optimum pH of the enzyme ranged from 4.5 to 5 and optimum temperature from 25 to 37 °C. The enzyme extracts reduced the viscosity of 1% pectin solutions in an experiment which was done together with assay for reducing sugars to prove the activities of the enzyme extracts in the four wild fruits. The K_m and V_max ranged from 0.115 to 0.252 mg/ml and 0.0057 to 0.0119 mmol reducing groups/min/mg protein, respectively, in the four polygalacturonase extracts. Calcium chloride and sodium chloride activated the PG from all sources to a greater extend than magnesium chloride and barium chloride. PG from the other three fruits had very little effect on the polysaccharide from U. kirkiana.