Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process

Eser E., . and Ekiz H. I., . Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process. pp. 2130-2137. ISSN ISSN22317546(Online)

Far infrared (FIR) radiation was used for surface decontamination of peanuts at varying exposure temperatures between 150-300C. Depending on the holding time FIR heating resulted in complete inactivation of total mold and yeast population. 5 log reduction in total mold and yeast population was observed when surface temperature of the peanuts reached 70C. Besides the microbial reduction and changes on quality characteristics the effect of infrared heating on physical quality was also investigated during FIR heating process. As a result the surface temperature was considerable in relation to both microbiological and physical quality characteristics and the measurement of the surface temperature can be suggested as an effective and rapid method to control majority of quality parameters of peanut samples during the FIR heating treatment which could also find commercial use as an effective postharvest process for nuts considering the final microbiological and physical quality.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(05)%202016/(39).p...

Abstract

Far infrared (FIR) radiation was used for surface decontamination of peanuts at varying exposure temperatures between 150-300C. Depending on the holding time FIR heating resulted in complete inactivation of total mold and yeast population. 5 log reduction in total mold and yeast population was observed when surface temperature of the peanuts reached 70C. Besides the microbial reduction and changes on quality characteristics the effect of infrared heating on physical quality was also investigated during FIR heating process. As a result the surface temperature was considerable in relation to both microbiological and physical quality characteristics and the measurement of the surface temperature can be suggested as an effective and rapid method to control majority of quality parameters of peanut samples during the FIR heating treatment which could also find commercial use as an effective postharvest process for nuts considering the final microbiological and physical quality.

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Item Type:	Article
AGROVOC Term:	Arachis hypogaea
AGROVOC Term:	Peanuts
AGROVOC Term:	Infrared radiation
AGROVOC Term:	Radioactive decontamination
AGROVOC Term:	Molds
AGROVOC Term:	Yeasts
AGROVOC Term:	Temperature
AGROVOC Term:	Microbial properties
AGROVOC Term:	Heating
AGROVOC Term:	Oilseeds
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/22929

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