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首页> 外文期刊>Food microbiology >Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate
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Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate

机译：温度，水分活度和加热速率对花生仁中黄曲霉热失活的影响

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摘要

Infection of Aspergillus flavus, which can produce aflatoxin, is a major problem for peanut safe storage. Thermal inactivation kinetics of Aspergillus flavus is essential to design an effective heat treatment process. In this study, thermal inactivation kinetics of Aspergillus flavus in peanut kernel flour at four water activity (a(w)) levels (0.720, 0.783, 0.846, and 0.921) with three temperatures for each a(w) was studied using a thermal-death-time heating block system and fitted with first-order kinetic and Weibull models. The influence of heating rates on thermotolerance of Aspergillus flavus was also investigated. The results showed that the Weibull distribution model had better coefficient of determination from 0.954 to 0.996, as compared to that (from 0.866 to 0.980) of the first-order kinetic model. An upward concavity was found with the inactivation curve, indicating a tailing effect. Model parameters (D, delta, and p) were estimated with the modified Bigelow equations to predict survival curves of Aspergillus flavus at any temperature and a(w). The reduced heat resistance of Aspergillus flavus at high heating rates above 1 degrees C/min suggests that developing fast thermal processes is preferred for pasteurizing peanuts in food industry. A case study was presented for applying the cumulated lethal time model to design the industrial heating process based on the thermal kinetics of Aspergillus flavus.
机译：黄曲霉感染会产生黄曲霉毒素，是花生安全储存的主要问题。黄曲霉的热失活动力学对于设计有效的热处理过程至关重要。在这项研究中，研究了花生仁粉中黄曲霉在四个水分活度（a（w））水平（0.720、0.783、0.846和0.921）以及三个温度下每个a（w）的热失活动力学。死亡时间加热块系统，并装有一阶动力学和Weibull模型。还研究了升温速率对黄曲霉耐热性的影响。结果表明，与一阶动力学模型（从0.866到0.980）相比，威布尔分布模型的确定系数从0.954到0.996更好。失活曲线向上凹，表明有拖尾效应。使用改进的Bigelow方程估算模型参数（D，δ和p），以预测黄曲霉在任何温度和a（w）下的存活曲线。在高于1摄氏度/分钟的高加热速率下，黄曲霉的耐热性降低，这表明发展快速的热过程对于食品工业中的花生巴氏杀菌是优选的。提出了一个案例研究，以应用累积致死时间模型基于黄曲霉的热动力学设计工业加热过程。

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