A dynamic fungal inactivation approach using selective infrared heating
2003
Jun, S. | Irudayaraj, J.
The 'selective far-infrared (FIR) heating concept was applied to inactivate spores of Aspergillus niger and Fusarium proliferatum in corn meal. The selective heating method proposed denatures protein constituents in the spectral range between 5.88 and 6.66 micrometer, demonstrating an enhanced (approximately 40% in 5 min heating) lethality, compared to normal infrared (IR) radiation. A thermal death kinetics model based on the dynamic temperature profile to predict survivors under time varying conditions was developed to validate the selective IR heating process. The proposed dynamic thermal death kinetics model concept can be extended to other inactivation process.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library