Effect of Far-Infrared Irradiation on Pasteurization of Bacteria Suspended in Liquid Medium Below Lethal Temperature

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Hideo Igarashi¹  Masaru Shimizu¹  Atsushi Hashimoto¹  Jun Sawai¹ 

[1] Department of Chemical Engineering, Division of Chemical & Biological Science and Technology, Tokyo University of Agriculture & Technology

关键词: Food Chemical Engineering;    Food Process;    Infrared Radiation;    Pasteurization;    Injured Cell;    Radiative Heat Transfer;    Escherichia coli;    Staphylococcus aureus;   

DOI  :  10.1252/jcej.25.275

来源: Maruzen Company Ltd

【 摘 要 】

References(17)Cited-By(13)The purpose of this study is to examine the influence of far-infrared irradiation on pasteurization of bacteria suspended in liquid medium below the lethal temperature. Under this condition, Escherichia coli and Staphylococcus aureus are injured and killed by far-infrared irradiation. With increase in irradiation power and with decrease in depth of the suspension, the ratio of the number of injured cells to the number of viable cells becomes higher, and the number of viable cells becomes smaller. Moreover, the pasteurization effect can be enhanced by raising the bulk temperature of the suspension. By estimating the temperature distribution within the suspension, it is suggested that the test bacteria are injured and killed in the very thin domain near the surface of the suspension.

【 授权许可】

Unknown