Effects of microwaves on the reduction of Aspergillus flavus and Aspergillus parasiticus on brown rice (Oryza sativa L.) and barley (Hordeum vulgare L.)
- Authors
- Lee, Seung-Hun; Park, Shin Young; Byun, Kye-Hwan; Chun, Hyang Sook; Ha, Sang-Do
- Issue Date
- Jul-2017
- Publisher
- TAYLOR & FRANCIS LTD
- Keywords
- Aspergillus flavus; Aspergillus parasiticus; brown rice; barley; microwave irradiation
- Citation
- FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, v.34, no.7, pp 1193 - 1200
- Pages
- 8
- Journal Title
- FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
- Volume
- 34
- Number
- 7
- Start Page
- 1193
- End Page
- 1200
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/6260
- DOI
- 10.1080/19440049.2017.1319072
- ISSN
- 1944-0049
1944-0057
- Abstract
- Aspergillus flavusandAspergillus parasiticusare primary pathogen moulds on brown rice and barley. This study investigated the effects of microwave irradiation (MWI) (2450 MHz, 700 W, 10-50 s) on inactivation ofA. flavusandA. parasiticuson brown rice and barley and the quality of these samples. The counts of both strains were significantly (p< 0.05) reduced by the stepwise increase in MWI treatment time. The log reductions ofA. flavuson brown rice and barley were 0.05 and 0.04 after 10 s; 1.06 and 1.05 after 20 s; 1.59 and 1.52 after 30 s; and 3.04 and 2.78 after 40 s. The log reductions ofA. parasiticuson brown rice and barley were 0.06 and 0.10 after 10 s; 1.20 and 1.00 after 20 s; 2.04 and 1.61 after 30 s; and 2.89 and 2.90 after 40 s. Moreover, neither strain survived after 50 s of MWI. The Hunter colourL'gradually increased with increasing MWI treatment time. However, there were no significant differences in theL'of brown rice after 10-40 s of MWI treatment and of barley after 10-30 s of MWI treatment. The Hunter coloura'andb'gradually increased with increasing microwave time. No significant change was observed in the moisture content of either cereal treated with 10-20 s of MWI. The differences in the sensory quality (colour, appearance, flavour, texture and overall acceptability) after 0-30 s of MWI were not significant. However, values for colour, appearance, texture and overall acceptability were significantly reduced when treated with 40-50 s of MWI. Therefore, with 20 s of MWI at 2450 MHz, 700 W could be effective for > 90% reduction of mould without causing deleterious changes to the colour, moisture content and sensory qualities of these cereals.
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