Modeling heat transfer for disinfestation and control of insects (larvae and eggs) in date fruits

A space-and-time dependent model describing the impact of heat transfer on insect survival rate was developed for analyzing the heat disinfestation process of dates. A 2D axial-symmetric domain was defined with five sub-domains: the bulk date pulp, a thin air layer and the date pit, a larva (located in the air layer) and eggs (on the date surface). The model included convective heating and microwave heating (915 MHz). Dielectric properties of the date pulp, egg and larvae were measured. The model predictions showed good agreement with experimental results in the case of the “biological model” (Ephestia kuehniella Zeller) in dates subjected to hot air treatment (70 °C). Sensitive analysis showed that the date size and water content greatly affected the heating time process, during hot air and microwave treatments. Moreover, regarding the eggs’ specific surface, it is advisable to combine convective hot air with microwave heating to induce egg mortality on the date surface.     

TG–DTA approach for designing reference methods for moisture content determination in food powders

There is no systematic procedure described in the literature to establish a robust and accurate reference method for determining the moisture content in any solid food product. In this paper, we are proposing a new approach based on simultaneous thermogravimetry and differential thermal analysis (TG–DTA), with data for several amorphous food powders that result from spray-drying, freeze-drying or extrusion. In the first step, by heating a representative sample of about 20 mg at 2 °C/min we would detect the temperature and the mass loss at the inflection point that characterises, if there is an inflection, the end of the drying and the onset of chemical reactions. In cases of not too much sensitive products, the mass loss at the inflection may be considered as a good estimation of the moisture content. At 2 °C/min heating rate, the inflection temperature T_i is an indicator that allows estimating the optimal isothermal drying temperature T_d about 15–30 °C below T_i, depending on the product sensitivity to heat treatments and the kinetics of water molecule diffusion through the amorphous matrix. Then, a series of three isothermal drying are performed at about T_d−12 °C, T_d and T_d+8 °C, and a simple multilinear model allows calculating the best oven temperature to achieve the optimal moisture content determination in 2 h. This procedure is described and results are shown for several dehydrated food products: milk, coffee, cereal and pet food. This fast procedure may be applied either for establishing optimal oven conditions for most amorphous new products or for revising conditions that have been established in the past but are not robust enough for several ones.     

Thermal degradation kinetics analysis of monacolin K in Monascus-fermented products

The objectives of this study were to investigate the thermal degradation kinetics of monacolin K in Monascus-fermented product (MP) solution. The results indicated that monacolin K content in MP solution remained fairly constant in the range of pH 3-9. However, heat treatment significantly decreased the content of monacolin K in MP solution, for example, from 75.8% under 100 °C, 60 min to 54.3% under 100 °C, 90 min at pH 9. Moreover, if the heating temperature was increased to 121 °C for 90 min at pH 9, the content of monacolin K rapidly decreased to 14.1%. The thermal degradation of monacolin K followed a first-order reaction kinetic. The temperature dependence of rate constants followed Arrhenius relationship, with an activation energy value of 126.64 kJ/mol (90-121 °C, r² = 0.99). Our results suggest that monacolin K is easily degraded when the MP solution is heated to a high temperature (such as 121 °C). However, more than 50% of monacolin K could be remained when the MP solution is heated under the pasteurization temperature used for food processing.     

Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system

Continuous microwave processing to produce shelf-stable acidified vegetables with moderate to high salt contents poses challenges in pasteurization due to reduced microwave penetration depths and non-uniform heating. Cups of sweetpotato, red bell pepper, and broccoli acidified to pH 3.8 with citric acid solution containing 0-1% NaCl were placed on a conveyor belt and passed through a microwave tunnel operating at 915 MHz and 4 kW with a 4 min residence time. The time-temperature profiles of vegetable pieces at 5 locations in the package were measured using fiber optic temperature sensors. Addition of 1% NaCl to the cover solution lowered microwave penetration into vegetable pieces and decreased the mean temperature in cups of acidified vegetables from 84 to 73 °C. Soaking blanched vegetables for 24 h in a solution with NaCl and citric acid prior to processing improved microwave heating. Heating was non-uniform in all packages with a cold spot of approximately 60 °C at a point in the container farthest from the incident microwaves. More uniform heating was achieved by implementation of a two-stage rotation apparatus to rotate vegetable cups 180° during processing. Rotating the cups resulted in more uniform heating and a temperature of 77 °C at the cold spot. This is above the industrial standard of 74 °C for in-pack pasteurization of acidified vegetables. The effective treatment involved blanching, soaking for 24 h in a NaCl and citric acid solution, and 180° rotation. This work has contributed to a better understanding of the influence of salt addition and distribution during dielectric heating of acidified vegetables using a 915 MHz continuous microwave system.     

Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying

The drying and survival kinetics of Lactococcus lactis ssp. cremoris in a convective air drying environment were measured using single droplet drying experiments. Tests were carried out at five different drying temperatures (45–95 °C) at a constant air velocity (0.5 m/s) and within 2.4–11% relative humidity. The effect of protective agents (10% w/w) of lactose, sodium caseinate and lactose:sodium caseinate (3:1) was also evaluated. The thermal inactivation kinetics parameters in convective air drying and isothermal water bath heating were determined and compared. The results showed that the final temperature attained by the droplet affected the survival of the bacteria significantly, however, most of the bacterial death occurred in early stage of drying while evaporative cooling kept the drop temperature relatively low. At higher droplet temperatures (?65 °C) the bacterial cultures were inactivated by both dehydration and thermal stresses. At lower droplet temperatures (?55 °C) the rate of change in droplet moisture content had much stronger effect on the bacterial survival. Lactose and sodium caseinate, as protective agents, enhanced the survival of bacterial cells significantly at all the test conditions. The lactose:sodium caseinate (3:1) mixture synergistically enhanced the survival of the bacterial cultures. The death of these bacteria followed first-order kinetics during convective single droplet drying as well as during isothermal water-bath heating. However, the inactivation energy in convective single droplet drying (181.3 kJ/mol) was much higher than the inactivation energy in isothermal water bath heating (16.8 kJ/mol) within the medium temperature of 45–95 °C.     

Comparative analysis of upper thermal tolerance and CO2 production rate during heat shock in two different European strains of Sitophilus zeamais (Coleoptera: Curculionidae)

The maize weevil is a major pest of maize crops and post-harvest grain stocks in tropical countries that became established in western and southern European countries a few decades ago. The hypothesis that this species has adapted to the environmental conditions of temperate climates would be supported by significant adaptative changes in the responses to key ecological factors. Response to heat tolerance is one area likely to show such adaptive changes. In order to test the adaptation hypothesis, a comparative analysis of critical points of the kinetics of CO₂ production rate during a heat treatment, using two Sitophilus zeamais strains originating in France (Sze_05) and in Portugal (Sze_19), was carried out by the “thermolimit respiration test” that allowed three critical temperature levels to be determined: 1) the spiracle closing point (SCP), 2) the heat stupor point (HSP) and 3) the death point (DP). The SCP was observed at 45.2 °C and 44.3 °C for Sze_05 and Sze_19 respectively. The HSP was observed at 46.9 °C and 46.3 °C and the DP was observed at 50.0 °C and 48.6 °C respectively for the two strains. The difference between the two strains was significant only for the DP temperature (P = 0.045). Comparison of adult and larval stages revealed a very different physiological response to a “fast” heat increase, with a spiracle closure phase much more marked for larvae than for adults. The understanding of the influence of environmental adaptation on physiological response to heat stress by the thermolimit respirometry test requires further study using fresh strains of S. zeamais originating from temperate countries. However, the methodology used in this trial can be useful for the rapid assessment of the “heat tolerance profile” for insect populations infesting cereal grain or food processing factories so that schedules for heat disinfestation of cereal processing plants can be optimised.     

Inactivation of Cronobacter sakazakii by manothermosonication in buffer and milk

The inactivation of Cronobacter sakazakii by heat and ultrasound treatments under pressure at different temperatures [manosonication (MS) and manothermosonication (MTS)] was studied in citrate-phosphate pH 7.0 buffer and rehydrated powdered milk. The inactivation rate was an exponential function of the treatment time for MS/MTS treatments (35−68 °C; 200 kPa of pressure; 117 μm of amplitude of ultrasonic waves) in both media, and for thermal treatments alone when buffer was used as heating media. Survival curves of C. sakazakii during heating in milk had a concave downward profile. Up to 50 °C, the lethality of ultrasound under pressure treatments was independent of the treatment temperature in both media. At temperatures greater than 64 °C in buffer and 68 °C in milk, the inactivating effect of MTS was equivalent to that of the thermal treatments alone at the same temperature. Between 50 and 64 ºC for buffer and 50 and 68 °C for milk, the lethality of MTS was the result of a synergistic effect, where the total lethal effect was higher than the lethal effect of heat added to that of ultrasound under pressure at room temperature. The maximum synergism was found at 60 °C in buffer and at 56 °C in milk. A heat treatment of 12 min (60 °C) or 4 min of an ultrasound under pressure at room temperature treatment (35 °C; 200 kPa; 117 μm) would be necessary to guarantee the death of 99.99% of C. sakazakii cells suspended in milk. The same level of C. sakazakii inactivation can be achieved with 1.8 min of a MTS treatment (60 °C; 200 kPa; 117 μm). Damaged cells were detected after heat treatments and after ultrasound under pressure treatments at lethal but not at non-lethal temperatures.     

Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing

The use of pressure-assisted thermal processing (PATP) to inactivate bacterial spores in shelf-stable low-acid foods, without diminishing product quality, has received widespread industry interest. Egg patties were inoculated with Bacillus stearothermophilus spores (10⁶ spores/g) and the product was packaged in sterile pouches by heat sealing. Test samples were preheated and then PATP-treated at 105 °C at various pressures and pressure-holding times. Thermal inactivation of spores was studied at 121 °C using custom-fabricated aluminum tubes; this treatment served as a control. Application of PATP at 700 MPa and 105 °C inactivated B. stearothermophilus spores, suspended in egg matrix rapidly, (4 log reductions in 5 min) when compared to thermal treatment at 121 °C (1.5 log reduction in 15 min). Spore inactivation by PATP progressed rapidly (3 log reductions at 700 MPa and 105 °C) during pressure-hold for up to 100 s, but greater holding times (up to 5 min) had comparatively limited effect. When PATP was applied to spores in water suspension or egg patties, D values were not significantly different. While thermal inactivation of spores followed first-order kinetics, PATP inactivation exhibited nonlinear inactivation kinetics. Among the nonlinear models tested, the Weibull model best described PATP inactivation of B. stearothermophilus spores in the egg product.     

Release kinetics of nisin from biodegradable poly(butylene adipate-co-terephthalate) films into water

The release kinetics of nisin from poly(butylene adipate-co-terephthalate) (PBAT) to distilled water was studied at of 5.6, 22 and 40 °C. The release kinetics of nisin from PBAT film was described using Fick’s second law of diffusion, partition coefficient, and Weibull model. The diffusion coefficients (D) determined were 0.93, 2.29, and 5.78 × 10⁻¹⁰ cm²/s at 5.6, 22, and 40 °C, respectively. The partition coefficients (K) calculated were 0.84, 3.89, and 5.2 × 10³ at 5.6, 22, and 40 °C, respectively. The nisin release data at selected temperatures were fitted with the Weibull model (R² > 0.97) with b and n values ranging from 0.02 to 0.98 and from 0.28 to 0.45, respectively. The temperature dependence of D, K, and Weibull model parameter b was modeled using the Arrhenius equation giving values of activation energy (E_a) of 38.3 kJ mol⁻¹ (for D), 38.5 kJ mol⁻¹ (for K), and 79.5 kJ mol⁻¹ (for b).     

Evaluation of a static treatment chamber to investigate kinetics of microbial inactivation by pulsed electric fields at different temperatures at quasi-isothermal conditions

A static parallel electrode treatment chamber with tempered electrodes has been designed to obtain kinetics data on microbial inactivation by pulsed electric fields (PEF) at different temperatures at quasi-isothermal conditions. Distribution of the electric field strength and temperature within the treatment zone was estimated by a finite element method. A good agreement was observed between the temperatures estimated by numerical simulation and temperatures measured by a thermocouple in the treatment zone before and after the PEF treatments (values of RMSE below 3%). Influence of the treatment temperature on PEF inactivation (30 kV/cm) of Salmonella typhimurium was investigated at temperatures between 4 and 50 °C in media of pH 3.5 and 7.0. Treatment temperature had an important effect on microbial inactivation for both values of pH. At pH 3.5 the inactivation of S. typhimurium was irrelevant at 4 °C but about 1.5, 2.9, 4.0 and 5.0 Log₁₀ reductions were obtained after 30 pulses (90 μs) at 15, 27, 38 and 50 °C, respectively. At pH 7.0, around two Log₁₀ cycles of inactivation were observed after 50 pulses (150 μs) at 4 °C. At temperatures in the range between 15 and 50 °C the treatment temperature practically did not influence PEF resistance of S. typhimurium. A model based on the Weibull distribution adequately described kinetics of inactivation of S. typhimurium at different temperatures. The treatment chamber designed in the investigation could be useful to obtain kinetics data on PEF destruction of microorganisms or other components of interest at a uniform distribution of electric field strength and homogeneous and quasi-isothermal conditions in a wide range of temperatures.     

Impact of high temperatures on efficacy of cyfluthrin and hydroprene applied to concrete to control Tribolium castaneum (Herbst)

In laboratory trials, concrete was treated with cyfluthrin wettable powder (WP) at 40 mg active ingredient [AI] cyfluthrin WP/m², then heated for 4, 8, or 16 h at either 45°C or 55°C, or treated but not heated (seven treatment combinations). Bioassays were conducted by exposing adult Tribolium castaneum (Herbst) for 0.5, 1, and 2 h. Survival of T. castaneum was generally greater on unheated concrete compared with the heating treatments, and survival appeared to decrease as heating time increased at both 45°C and 55°C. In a second laboratory trial, concrete was treated with hydroprene (Gentrol) at the label rate of 1.9×10⁻³ mg [AI]/cm², and bioassayed by exposing late-instar T. castaneum larvae on the treated surface. There were significant differences between untreated controls and the heat treatment regimes (P<0.05) with respect to the percentage of live emerged adults, the percentage of those adults with deformities, and the percentage of dead adults, but heating did not reduce efficacy of hydroprene. In a field trial, concrete was treated with cyfluthrin at 2 mg [AI] cyfluthrin WP/m², and placed in a flour mill undergoing an experimental heat treatment and in an unheated office. Treated concrete was bioassayed by continually exposing adult T. castaneum for 0.5-120 h. The effect of heating time on insect mortality was not significant (P?0.05). Except for T. castaneum exposed for 0.5 h, the percentage of beetle survival on unheated concrete was greater (P<0.05) than survival on concrete that had been heated in the mill, indicating a possible beneficial effect on cyfluthrin toxicity due to heating. Results of these studies show that short-term exposures to high temperatures may have no appreciable effect on efficacy of either cyfluthrin WP or hydroprene, and combination treatments of heat plus either of these insecticides may be effective alternatives to methyl bromide for disinfesting milling facilities.     

Prediction of the degree of starch gelatinization in wheat flour dough during microwave heating

In order to produce quick-boiling noodles, we made partially pre-gelatinized wheat flour dough by the microwave heating method. A cylindrical-shaped piece of wheat flour dough containing 3% NaCl was heated by 117 W microwave oven operating at 2450 MHz. The sample dough was intermittently heated to allow sufficient gelatinization of the starch granules of the dough. The resultant changes in the internal temperature profiles of the sample dough were measured and compared with numerical prediction, which is the two-dimensional heat conductive equation with a term for internal heat generation based on Lambert’s law. In order to calculate the internal heat generation during microwave heating, we measured the dielectric properties of wheat flour dough at 2450 MHz from 10 to 70 °C by the open-ended coaxial probe method. The calculated temperature history could describe the feature of the experimental one during intermittently microwave heating. Furthermore, the progress of starch gelatinization according to the heat transfer in the sample dough was predicted by the Runge–Kutta gel method. A tendency that the total gelatinization degree increased slowly during the microwave intermittent heating was obtained in the calculated result.     

Ohmic cooking of whole beef muscle — Evaluation of the impact of a novel rapid ohmic cooking method on product quality

Cylindrical cores of beef semitendinosus (500 g) were cooked in a combined ohmic/convection heating system to low (72 °C, LTLT) and high (95 °C, HTST) target end-point temperatures. A control was also cooked to an end-point temperature of 72 °C at the coldest point. Microbial challenge studies on a model meat matrix confirmed product safety. Hunter L-values showed that ohmically heated meat had significantly (p < 0.05) lighter surface-colours (63.05 (LTLT) and 62.26 (HTST)) relative to the control (56.85). No significant texture differences (p ≥ 0.05) were suggested by Warner–Bratzler peak load values (34.09, 36.37 vs. 35.19 N). Cook loss was significantly (p < 0.05) lower for LTLT samples (29.3%) compared to the other meats (36.3 and 33.8%). Sensory studies largely confirmed these observations. Cook values were lower for LTLT (3.05) while HTST and the control were more comparable (6.09 and 7.71, respectively). These results demonstrate considerable potential for this application of ohmic heating for whole meats.     

High pressure–temperature degradation kinetics of polyacetylenes in carrots

The present study assessed the effect of high pressure–temperature (HPT) processing on the levels of three polyacetylenes in carrot disks immediately after processing in comparison to sous-vide processing. The degradation kinetics of these compounds following processing at HPT was also investigated. The highest pressure–temperature combination which gave maximum retention during the time 10–30 min, for falcarinol it was 400 MPa, at 50 and 60 °C for 10 min; for falcarindiol it was 400 MPa, at 50 °C for 10 min and for falcarindiol-3-acetate was 400 MPa, at 50 °C for 10 min, respectively. Falcarindiol-3-acetate was found to be most barosensitive and falcarindiol was found to be most thermosensitive of the three polyacetylenes studied. When compared with sous-vide (SV) processed carrot disks, HPT processed samples showed higher retention of polyacetylenes. The changes in the levels of polyacetylenes during HPT treatment were adequately described by Weibull model function.     

Diffusion, counter-diffusion and lipid phase changes occurring during oil migration in model confectionery systems

This study investigated the diffusion of peanut oil and counter-diffusion of cocoa butter when cylindrical tempered or untempered samples, composed of cocoa butter with or without addition of cocoa powder, were suspended in peanut oil and stored at 23 °C. Oil migration kinetics was monitored using a novel pipette technique while diffusion and counter-diffusion were measured using gas chromatography. Tempering significantly lowered (p < 0.05) the peanut oil diffusion in the samples but did not influence the counter-diffusion of cocoa butter in peanut oil. Addition of cocoa powder at a volume fraction of 0.45 significantly increased (p < 0.05) peanut oil diffusion and decreased counter-diffusion. Due to the ingress of peanut oil, the solid fat content of tempered and untempered cocoa butter samples dropped from 75% to 59% after 7 weeks and resulted in corresponding dimensional changes in the samples which were also measured using image analysis. Diffusion, counter-diffusion and lipid phase changes were combined to develop a mass balance model to predict the volume changes occurring during oil migration.     

Thermal resistance of fifth-instar Cydia pomonella (L.) (Lepidoptera: Tortricidae) as affected by pretreatment conditioning

Codling moth (Cydia pomonella (L.)) is targeted for postharvest control by quarantine regulations in Japan and South Korea and by phytosanitation concerns in Europe. Heat treatments may be used to control C. pomonella. But possible increase of heat resistance in insect pests, caused by pretreatment thermal conditions during harvest and storage periods, may compromise the efficacy of subsequent thermal treatments. A heating block system was used to determine the effect of pretreatment conditioning on the thermal resistance of the fifth-instar C. pomonella. Results showed that pretreatment conditioning at 35 °C for 40, 120, 360 or 1080 min significantly increased the thermal resistance of C. pomonella. Among the above conditions 35 °C for 360 min resulted in the highest heat resistance for fifth-instars. The minimum treatment times required to reach 100% mortality for 300 larvae that went through thermal conditioning at 35 °C for 360 min were 30, 7 and 3 min at 48, 50 and 52 °C, respectively, as compared with 15, 5 and 2 min at those temperatures without pretreatment conditioning. After a pretreatment at 35 °C for 360 min followed by a period of at least 120 min at 22 °C, fifth-instar thermal resistance returned to the level that had existed before pretreatment conditioning.     

Validation of radio-frequency dielectric heating system for destruction of Cronobacter sakazakii and Salmonella species in nonfat dry milk

Cronobacter sakazakii and Salmonella species have been associated with human illnesses from consumption of contaminated nonfat dry milk (NDM), a key ingredient in powdered infant formula and many other foods. Cronobacter sakazakii and Salmonella spp. can survive the spray-drying process if milk is contaminated after pasteurization, and the dried product can be contaminated from environmental sources. Compared with conventional heating, radio-frequency dielectric heating (RFDH) is a faster and more uniform process for heating low-moisture foods. The objective of this study was to design an RFDH process to achieve target destruction (log reductions) of C. sakazakii and Salmonella spp. The thermal destruction (decimal reduction time; D-value) of C. sakazakii and Salmonella spp. in NDM (high-heat, HH; and low-heat, LH) was determined at 75, 80, 85, or 90°C using a thermal-death-time (TDT) disk method, and the z-values (the temperature increase required to obtain a decimal reduction of the D-value) were calculated. Time and temperature requirements to achieve specific destruction of the pathogens were calculated from the thermal destruction parameters, and the efficacy of the RFDH process was validated by heating NDM using RFDH to achieve the target temperatures and holding the product in a convection oven for the required period. Linear regression was used to determine the D-values and z-values. The D-values of C. sakazakii in HH- and LH-NDM were 24.86 and 23.0 min at 75°C, 13.75 and 7.52 min at 80°C, 8.0 and 6.03 min at 85°C, and 5.57 and 5.37 min at 90°C, respectively. The D-values of Salmonella spp. in HH- and LH-NDM were 23.02 and 24.94 min at 75°C, 10.45 and 12.54 min at 80°C, 8.63 and 8.68 min at 85°C, and 5.82 and 4.55 min at 90°C, respectively. The predicted and observed destruction of C. sakazakii and Salmonella spp. were in agreement, indicating that the behavior of the organisms was similar regardless of the heating system (conventional vs. RFDH). Radio-frequency dielectric heating can be used as a faster and more uniform heating method for NDM to achieve target temperatures for a postprocess lethality treatment of NDM before packaging.     

Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality

The inactivation of polyphenoloxidase (PPO) and peroxidase (POX) in red beet by traditional and microwave (MW) blanching was studied. Microwave heating effects on color and texture were also studied.Red beet subjected to MW blanching for 5 min at 100-200 W resulted in large weight losses accompanied by a high degree of shrinking. POX was the more heat resistant enzyme. The 90% destruction (D value) of the activity of both enzymes could be achieved only at 200 W within the 5 min frame employed for the tests.When the samples were immersed in water and both the food sample and the water were submitted to MW exposure at 250-450 W or variable power with a maximum at 935 W, shrinking was avoided. The D value at 90 °C (reference; D_Tref) and z could be determined after time-temperature corrections, and it was observed that, in general, D_Tref values for POX were smaller than for PPO. The microwave treatment (maximum power: 935 W) designed to provide a similar temperature profile to the one observed for traditional blanching (immersion in water at 90 °C), showed the smallest D_Tref value for POX inactivation. All treatments reduced elastic characteristics and changed the color of the tissues showing a shift to blue mainly in the case of microwave processes.     

Sensory characteristics of meat cooked for prolonged times at low temperature

The present study evaluated the sensory characteristics of low temperature long time (LTLT) treated Semitendinosus from pork and beef and Pectoralis profundus from chicken. Semitendinosus and Pectoralis profundus muscles were heat treated at 53°C and 58°C for T_c + 6 h, T_c + 17 h, and T_c + 30 h (only Semitendinosus from pork and beef). T_c was the time for the samples to equalize with the temperature in the water bath. Tenderness increased with increasing heating temperature and time in pork and beef, but not in chicken. Juiciness decreased with increasing heating temperature and time in all species, and cooking loss increased with increasing temperature. A done appearance was developed with increasing heating time at 58 °C in pork and beef, while in chicken the done appearance was only affected by temperature. Flavor attributes were less affected by the LTLT treatment for all species.