![]() ![]() Inactivation data for the target Aspergillus fitted the Weibull model better than the first-order kinetic model. The selected Aspergillus had higher heat resistance than the Penicillium in the almond kernels. The results showed that the two types of molds were Penicillium and Aspergillus identified by WGS. Hot air-assisted radio frequency (RF) heating was used to validate pasteurization efficacy based on the thermal inactivation kinetics of this target mold. Then, the more heat resistant mold was selected and the thermal inactivation kinetics of this mold influenced by temperature and water activity (aw) was developed. The aim of this study was to isolate mold from infected almond kernels and identify it by whole genome sequence (WGS). Mold infections in almonds are a safety issue during post-harvest, storage and consumption, leading to health problems for consumers and causing economic losses. © 2015, Chinese Society of Agricultural Engineering. According to requirements of L*>50, a potential disinfestation treatment protocol could be developed for chestnuts at 52-62☌. The activation energies of chestnuts were 287.19 and 347.48 kJ/mol during thermal treatments and 89.18 and 78.47 kJ/mol during storage for L* and b* values, respectively, suggesting that the yellowness (b*) was more sensitive to temperature changes than the lightness (L*). The first-order reaction model showed a better fit for the L* and b* values than zero-order reaction model with coefficients of determination (R2) ranging from 0.923 to 0.977 during the thermal treatment and storage. Results showed that the L* and b* values decreased with increasing temperature, and heating or storage time. The purpose of this study was to investigate L* and b* values in chestnuts during thermal treatment at 50-70☌ for periods varying from 0 to 160 min, and during storage at 3☌ for 5 months using a computer vision system (CVS). Color is a first and sensitive quality attribute of chestnuts after thermal treatments and storage. Thermal treatments are commonly used for disinfesting chestnuts before storage. ![]()
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