Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds
DC Field | Value | Language |
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dc.contributor.author | Ban, Choongjin | - |
dc.contributor.author | Lee, Dae Han | - |
dc.contributor.author | Jo, Youngje | - |
dc.contributor.author | Bae, Hyeryeon | - |
dc.contributor.author | Seong, Haejin | - |
dc.contributor.author | Kim, Sang Oh | - |
dc.contributor.author | Lim, Seokwon | - |
dc.contributor.author | Choi, Young Jin | - |
dc.date.available | 2020-10-20T06:45:45Z | - |
dc.date.created | 2020-06-10 | - |
dc.date.issued | 2018-04 | - |
dc.identifier.issn | 0260-8774 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/78645 | - |
dc.description.abstract | This study investigated the inactivation efficacies and kinetics of superheated steam (SHS) treatment of black peppercorns, pecans, and almonds inoculated with a cocktail of Salmonella Typhimurium and Salmonella Enteritidis. According to D- and z-values determined from the Weibull model, Salmonella inactivation efficacy increased as the steam temperature increased, and the sensitivity to changes in the SHS temperature was the highest for black peppercorns, followed by pecans and almonds, which is attributable to the differences in the surface properties of the foods. Furthermore, Salmonella inoculated on black peppercorns, pecans, and almonds was completely inactivated within 3, 13, and 8 s, respectively, by the 180 degrees C SHS treatment, and the moisture content, color, and texture did not deteriorate in any sample. Consequently, these data provide the basis for the application of SHS treatment to inactivate Salmonella on low-moisture foods without a reduction in quality. (C) 2017 Elsevier Ltd. All rights reserved. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.relation.isPartOf | JOURNAL OF FOOD ENGINEERING | - |
dc.title | Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000423652500031 | - |
dc.identifier.doi | 10.1016/j.jfoodeng.2017.11.036 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD ENGINEERING, v.222, pp.284 - 291 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 291 | - |
dc.citation.startPage | 284 | - |
dc.citation.title | JOURNAL OF FOOD ENGINEERING | - |
dc.citation.volume | 222 | - |
dc.contributor.affiliatedAuthor | Lim, Seokwon | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Superheated steam | - |
dc.subject.keywordAuthor | Salmonella inactivation | - |
dc.subject.keywordAuthor | Black peppercorn | - |
dc.subject.keywordAuthor | Pecan | - |
dc.subject.keywordAuthor | Almond | - |
dc.subject.keywordPlus | ESCHERICHIA-COLI O157H7 | - |
dc.subject.keywordPlus | THERMAL INACTIVATION | - |
dc.subject.keywordPlus | MOISTURE-CONTENT | - |
dc.subject.keywordPlus | PIPER-NIGRUM | - |
dc.subject.keywordPlus | RAW ALMONDS | - |
dc.subject.keywordPlus | PHAGE TYPE | - |
dc.subject.keywordPlus | HOT AIR | - |
dc.subject.keywordPlus | FOODS | - |
dc.subject.keywordPlus | PASTEURIZATION | - |
dc.subject.keywordPlus | KINETICS | - |
dc.relation.journalResearchArea | Engineering | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Engineering, Chemical | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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