Far-Infrared Irradiation Effect on Pasteurization of Bacteria on or within Wet-Solid Medium

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Hideo Igarashi¹  Masaru Shimizu¹  Atsushi Hashimoto¹ 

[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 Irradiation;    Pasteurization;    Wet-Solid Medium;    Radiative Heat Transfer;    Escherichia coli;    Staphylococcus aureus;   

DOI  :  10.1252/jcej.25.666

来源: Maruzen Company Ltd

【 摘 要 】

References(9)Cited-By(16)The present purpose is to study the influence of far-infrared irradiation on pasteurization of Escherichia coli and Staphylococcus aureus on or within a model for wet-solid food. Agar medium was used as the food model. By determining the thermal resistances of the test bacteria, the pasteurization effect of far-infrared irradiation (radiative heating) was compared with that of hot-air heating (a conventional method) from the viewpoint of thermal death kinetics. It was found experimentally that far-infrared irradiation is more effective than hot-air heating for the test bacteria on the agar-plate. Moreover, it is suggested that the surface temperature of the pasteurization sample irradiated by far-infrared radiation is higher than that measured by the thermocouples.

【 授权许可】

Unknown