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J Food Prot. 2016 Sep;79(9):1616-1622. doi: 10.4315/0362-028X.JFP-16-044.

Effect of Power Levels on Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Tomato Paste Using 915-Megahertz Microwave and Ohmic Heating.

Author information

1
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.
2
Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon do 232-916, Republic of Korea.
3
Division of Food Microbiology, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Osong, Republic of Korea.
4
Department of Environmental Health, Graduate School of Public Health, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea.

Abstract

The effect of power levels on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in tomato paste was investigated using 915-MHz microwave heating (MW) and ohmic heating (OH). Heating uniformity, pathogen inactivation, and quality aspects were determined with 1.8-, 2.1-, 2.4-, and 3.0-kW MW and corresponding OH. GInaFit was used to analyze pathogen inactivation. The heating uniformity of MW-treated samples was inferior to that of OH-treated samples at low power levels of 1.8 to 2.4 kW but improved as the power level increased. Pathogen inactivation of MW-treated samples was significantly higher than that of OH-treated samples at low power levels of 1.8 to 2.4 kW (P < 0.05) but was not significantly different at the highest power level of 3.0 kW (P > 0.05). Quality aspects (color, pH, and lycopene content), except for L*, of MW-treated samples were not significantly degraded (P > 0.05) by increased power levels. Our results indicate that increasing power levels of MW ensures heating uniformity and microbiological safety and preserves quality aspects of tomato paste.

KEYWORDS:

915-MHz microwave heating; GInaFit; Ohmic heating; Pathogen inactivation; Power levels; Tomato paste

PMID:
28221946
DOI:
10.4315/0362-028X.JFP-16-044
[Indexed for MEDLINE]

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