Microwave processing to destroy Salmonellae in corn-soy-milk blends and effect on product quality
1982
Bookwalter, G.N. | Shukla, T.P. | Kwolek, W.F.
Enriched corn-soy-milk (CSM) blends were inoculated with Salmonella senftenberg and packed in 50-lb (22.7 kg) bags. The inoculated product and CSM bags containing natural salmonellae contamination were heated from 21 to 56.7.degree. C through 82.2.degree. C in 3.9-10 min, respectively, using a 60-KW (2450 MHz) continuous microwave tunnel, and then palletized with and without 4-cm spacers between rows. Spacer palletized bags cooled at 43.degree. C after 9.7 h with moving air and after 23.3 h without moving air, but 60 h was required with no spacers. Initial most probable numbers (MPN) of 4 .times. 102 cells/g for S. senftenberg were reduced 102- to 105-fold after processing at 56.7 through 82.2.degree. C, respectively. Nutritional damage occurred at process temperatures of 77.8 and 82.2.degree. C. At 61.1 and 67.2.degree. C, MPN were reduced 2 .times. 103-fold with no significant change in rheology, moisture, color, vitamins A and B1, available lysine and protein efficiency ratios.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library