scholarly journals UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth

2015 ◽  
Vol 2015 ◽  
pp. 1-12 ◽  
Author(s):  
M. Gouma ◽  
E. Gayán ◽  
J. Raso ◽  
S. Condón ◽  
I. Álvarez
Keyword(s):  
Treatment Time ◽  
Foodborne Pathogen ◽  
Heating Time ◽  
Heat Treatments ◽  
Performance Criterion ◽  
Microbial Pathogens ◽  
Mild Heat ◽  
Chicken Broth ◽  
Uv Dose ◽  
Pathogen Populations

This investigation established the process criteria for using UV-C light and mild heat (UV-H treatment) to inactivate 5-Log10cycles (performance criterion) of common foodborne pathogen populations,Escherichia coli,SalmonellaTyphimurium,Listeria monocytogenes, andStaphylococcus aureus, when inoculated in chicken broth. To define the target microorganism and the proper UV-H treatment conditions (including UV dose, treatment time, and temperature) that would achieve the stated performance criterion, mathematical equations based on Geeraerd’s model were developed for each microorganism. For the sake of comparison, inactivation equations for heat treatments were also performed on the same chicken broth and for the same microorganisms.L. monocytogeneswas the most UV-H resistant microorganism at all temperatures, requiring a UV dose between 6.10 J/mL (5.6 min) and 2.26 J/mL (2.09 min) to achieve 5-Log10reductions. In comparison with UV treatments at room temperatures, the combination of UV and mild heat allowed both the UV dose and treatment time to be reduced by 30% and 63% at 55°C and 60°C, respectively. Compared to heat treatments, the UV-H process reduced the heating time for 5-Log10reductions of all the investigated microorganisms in chicken broth from 20-fold to 2-fold when the operating temperature varied from 53 to 60°C.

Influence of Post-deposition Heating Time and the Presence of Water Vapor on Sputter-coated Calcium Phosphate Crystallinity

2003 ◽  
Vol 82 (10) ◽  
pp. 833-837 ◽  
Author(s):  
Y. Yang ◽  
K.-H. Kim ◽  
C.M. Agrawal ◽  
J.L. Ong
Keyword(s):  
Heat Treatment ◽  
Water Vapor ◽  
Calcium Phosphate ◽  
Treatment Time ◽  
Heating Time ◽  
Heat Treatments ◽  
Titanium Implants ◽  
X Ray Diffraction ◽  
Bone Response ◽  
Post Deposition

Extensive research suggested that calcium phosphate (CaP) coatings on titanium implants are essential for early bone response. However, the characterization of CaP crystallinity and the means to control coating crystallinity are not well-established. In this study, the effect of a 400°C heat treatment for 1, 2, or 4 hours, and in the presence or absence of water vapor, on CaP crystallinity was investigated. Scanning electron microscopy indicated dense as-sputtered coatings. Increase in coating crystallinity was observed to be consistent with the increasing number of PO4 peaks observed as a result of different heat treatments. In addition, x-ray diffraction analyses indicated amorphous as-sputtered coatings, whereas crystalline CaP coatings in the range of 0-85% were observed after different post-deposition heat treatments. It was concluded that the presence of water vapor and post-deposition heat treatment time significantly affect the crystallinity of CaP coatings, which may ultimately affect bone healing.

An Analytical Evaluation of the Optimal Thermal Dose Delivery Parameters for Thermal Therapies

2003 ◽  
Author(s):  
Kung-Shan Cheng ◽  
Robert B. Roemer
Keyword(s):  
Blood Flow ◽  
Treatment Time ◽  
Heating Time ◽  
Treatment Temperature ◽  
Thermal Dose ◽  
Dose Delivery ◽  
Thermal Therapies ◽  
Initial Power ◽  
High Treatment ◽  
Optimal Heating

This study derives the first analytic solution for evaluating the optimal treatment parameters needed for delivering a desired thermal dose during thermal therapies consisting of a single heating pulse. Each treatment is divided into four time periods (two power-on and two power-off), and the thermal dose delivered during each of those periods is evaluated using the non-linear Sapareto and Dewey equation relating thermal dose to temperature and time. The results reveal that the thermal dose delivered during the second power-on period when T>43C (TD2) and the initial power-off period when T>43C (TD3) contribute the major portions of the total thermal dose needed for a successful treatment (taken as 240 CEM43°C), and that TD3 dominates for treatments with higher peak temperatures. For a fixed perfusion value, the analytical results show that once the maximum treatment temperature and the total thermal dose (e.g., 240 CEM43°C) are specified, then the required heating time and the applied power magnitude are uniquely determined. These are the optimal heating parameters since lower/higher values result in under-dosing/over-dosing of the treated region. It is also shown that higher maximum treatment temperatures result in shorter treatment times, and for each patient blood flow there is a maximum allowable temperature that can be used to reach the desired thermal dose. In addition, since TD2 and TD3 contribute most of the total thermal dose, and they are both significantly affected by the blood flow present for high treatment temperatures, these results show that perfusion effects must be considered when attempting to optimize high temperature thermal therapy treatments (no excess thermal dose delivered, minimum power applied and shortest treatment time attained).

Heat Treatments Effect on the Mechanical Properties of Industrial Drawn Copper Wires

2013 ◽  
Vol 811 ◽  
pp. 9-13 ◽  
Author(s):  
Zakaria Boumerzoug ◽  
Zakaria Boumerzoug ◽  
Vincent Ji
Keyword(s):  
Mechanical Properties ◽  
Cross Section ◽  
Treatment Time ◽  
Void Formation ◽  
Tensile Tests ◽  
Heat Treatments ◽  
Ambient Atmosphere ◽  
Creep Tests ◽  
Prior Heat Treatment ◽  
Industrial Material

In this present investigation, the mechanical properties of industrial drawn copper wires have been studied by creep tests, tensile tests and hardness Vickers. The effect of prior heat treatments at 500°C for different time on the drawn wires behavior was the main goal of this investigation. We have found that these heat treatments influenced the creep behavior of drawn wires and recorded shape curves. The creep tests were applied under ambient atmosphere at 240 °C. The creep duration before rupture decreased with the prior heat treatment time. The creep tests results were confirmed by tensile tests. A relationship between the hardness and the ultimate tensile strength of this industrial material has been established. Optical and scanning electron microscopy observations have been also used. Cross section observations of the wire after tensile or creep-rupture tests have shown that the mechanism of rupture was mainly controlled by the void formation.

Extent of damage to amino acid availability of whey protein heated with sugar

1991 ◽  
Vol 58 (4) ◽  
pp. 431-441 ◽  
Author(s):  
Thérèse Desrosiers ◽  
Laurent Savoie
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Whey Protein ◽  
Significant Proportion ◽  
Protein Digestibility ◽  
Heating Time ◽  
Heat Treatments ◽  
Molar Ratio ◽  
Amino Acid Availability

SummaryThe effect of heat treatments, at various water activities (αw), on digestibility and on the availabilities of amino acids of whey protein samples in the presence of lactose was estimated by an in vitro digestion method with continuons dialysis. Four αw (0·3, 0·5, 0·7 and 0·97), three temperatures (75, 100 and 121 °C) and three heating periods (50, 500 and 5000 s) were selected. The initial lysine: lactose molar ratio was 1:1. Amino acid profiles showed that excessive heating of whey (121 °C, 5000 s) destroyed a significant proportion of cystine at all αw, lysine at αw 0·3, 0·5 and 0·7, and arginine at αw 0·5 and 0·7. At αw 0·3, 0·5 and 0·7, protein digestibility decreased (P < 0·05) as the temperature increased from 75 to 121 °C for a heating period of 5000 s, and as the heating time was prolonged from 500 to 5000 s at 121 °C. Excessive heating also decreased (P < 0·05) the availabilities of ail amino acids at αw 0·3, 0·5 and 0·7. The availabilities of lysine, proline, aspartic acid, glutamic acid, threonine, alanine, glycine and serine were particularly affected. Severe heating at αw 0·97 did not seem to favour the Maillard reaction, but the availabilities of cystine, tyrosine and arginine were decreased, probably as a result of structural modifications of the protein upon heating. Heating whey protein concentrates in the presence of lactose not only affected lysine, but also impaired enzymic liberation of other amino acids, according to the severity of heat treatments and αw.

scholarly journals Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments

2019 ◽  
Vol 84 (4) ◽  
pp. 848-858 ◽  
Author(s):  
Geany Targino Souza Pedrosa ◽  
Rayssa Julliane Carvalho ◽  
Daniel Berdejo ◽  
Evandro Leite Souza ◽  
Rafael Pagán ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oils ◽  
Heat Treatments ◽  
Mild Heat ◽  
Citrus Spp

Effects of Acid and Heat Treatments on the Structure of Sepiolite and its Adsorption of Tannin

2012 ◽  
Vol 518-523 ◽  
pp. 728-731
Author(s):  
Cheng Yuan Su ◽  
Wei Guang Li ◽  
Meng Lin Chen
Keyword(s):  
Fourier Transform ◽  
Adsorption Capacity ◽  
Acid Concentration ◽  
Acid Treatment ◽  
Treatment Time ◽  
Heat Treatments ◽  
Adsorption Properties ◽  
Removal Rates ◽  
Calcined Temperature ◽  
Acid Treatments

In this paper, it was investigated the changes of structure of sepiolites under different conditions of acid treatments and heat treatments using fourier transform infrared spectroscopy(FTIR). At the same time, through the tannin adsorption experiments, it was studied the changes adsorption properties of sepiolites by acid treatments and heat treatments. The H2SO4 treatment was found to be more effective for the removal of tannin than HCl and HNO3 treatments. With increasing the acid concentration and acid treatment time of H2SO4, the removal rates and adsorption capacity of tannin by sepiolites were first increased and then decreased. The removal rates and adsorption capacity were 61.0% and 23.7mg/g when the acid concentration was 4.0mol/l. And the removal rates and adsorption capacity were 62.5% and 24.3mg/g when the acid treatment time was 16 hours. The calcinations treatment exhibited significant effects on the adsorption of tannin. The removal rates and adsorption capacity were 77.9% and 30.8mg/g when the calcined temperature was 400°C. However, when the calcined temperature was 700°C, the removal rates and adsorption capacity were only 54.1% and 20.8mg/g.

scholarly journals Efficacy of Three Light Technologies for Reducing Microbial Populations in Liquid Suspensions

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Angeliki Birmpa ◽  
Apostolos Vantarakis ◽  
Spyros Paparrodopoulos ◽  
Paul Whyte ◽  
James Lyng
Keyword(s):  
Treatment Time ◽  
Limit Of Detection ◽  
Foodborne Pathogen ◽  
Microbial Populations ◽  
Liquid Matrix ◽  
E Coli ◽  
Bactericidal Efficacy ◽  
The Common ◽  
Liquid Suspensions ◽  
Uv C

The aim of the current study was to evaluate the effectiveness of three nonthermal light technologies (NUV-Vis, continuous UV, and HILP) on their ability to inactivateEscherichia coliK12 andListeria innocua.  E. coliK12 was selected as a representative microorganism for the enterohaemorrhagic foodborne pathogenE. coliO157:H7 andL. innocuaas a surrogate microorganism for the common foodborne pathogenListeria monocytogenes, respectively. The liquid matrix used for the disinfection experiments was a liquid matrix (MRD solution). The results of the present study show that the HILP treatment inactivated bothE. coliandL. innocuamore rapidly and effectively than either continuous UV-C or NUV-vis treatment. With HILP at 2.5 cm from the lamp,E. coliandL. innocuapopulations were reduced by 3.07 and 3.77 log10CFU/mL, respectively, after a 5 sec treatment time, and were shown to be below the limit of detection (<0.22 log10CFU/mL) following 30 sec exposure to HILP (106.2 J/cm2). These studies demonstrate the bactericidal efficacy of alternative nonthermal light technologies and their potential as decontamination strategies in the food industry.

scholarly journals Variability in Cell Response of Cronobacter sakazakii after Mild-Heat Treatments and Its Impact on Food Safety

2016 ◽  
Vol 7 ◽  
Author(s):  
Julio Parra-Flores ◽  
Vijay Juneja ◽  
Gonzalo Garcia de Fernando ◽  
Juan Aguirre
Keyword(s):  
Food Safety ◽  
Cell Response ◽  
Heat Treatments ◽  
Cronobacter Sakazakii ◽  
Mild Heat

Effect of mild heat treatments on the antimicrobial activity of essential oils ofCurcuma longa,Xylopia aethiopica,Zanthoxylum xanthoxyloidesandZanthoxylum leprieuriiagainstSalmonella enteritidis

2014 ◽  
Vol 27 (1) ◽  
pp. 52-60 ◽  
Author(s):  
Sylvain Leroy Sado Kamdem ◽  
Nicoletta Belletti ◽  
François Tchoumbougnang ◽  
Jean Justin Essia-Ngang ◽  
Chiara Montanari ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Heat Treatments ◽  
Mild Heat ◽  
Xylopia Aethiopica
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