Effect of the wavelength of infrared heaters on the inactivation of bacterial spores at various water activities

International Journal of Food Microbiology
Daisuke HamanakaShun-Ichiro Tanaka

Abstract

Bacterial spores (Bacillus subtilis subsp. subtilis NBRC 16183) inoculated onto a stainless steel Petri dish and treated at nine levels of water activity (a(w)) for 2 days were inactivated by infrared radiation heating (IRH) using three kinds of infrared heaters with different radiation spectra. The peak wavelengths used were 950, 1,100 and 1,150 nm. In general, the inactivating efficacy of IRH treatment against bacterial spores with shorter wavelength heater (950 nm) was greater than that with other heaters. The decimal reduction times (D value) calculated using the linear portion of survival curves were affected by both the initial a(w) values and the spectra of the infrared rays. Spores at approximately 0.9, 0.7 and 0.6 a(w) were most resistant to IRH at wavelengths of 950, 1,100 and 1,150 nm, respectively. The a(w) values that led to maximum D values for bacterial spores increased as the wavelength was shortened. Optimum a(w) values were identified for the inactivation of bacterial spores by IRH. Spore resistance to IRH could also be affected by the spectral characteristics of the infrared absorption, which varied with the a(w) of bacterial spores.

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Citations

Jun 16, 2012·Critical Reviews in Food Science and Nutrition·Navin K Rastogi
Jan 23, 2016·Photochemistry and Photobiology·Julia EsbelinFrédéric Carlin
Feb 8, 2011·Journal of Applied Microbiology·B DamitC-Y Wu
Nov 15, 2018·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Ruipeng FuHua Wang
Nov 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Salam A AboudFrancesco Cacciola
Jun 12, 2021·Food Research International·Ranjna SirohiAshok Pandey

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