Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights.

ABSTRACT:

Abstract

Extending the shelf-life and ensuring microbiological safety of food products while preserving the nutritional properties are key aspects that must be addressed. Heat processing of food matrices has been the golden standard during the last decades, while certain non-thermal processing options have recently gained ground. In the present study, experimental pulsed light (PL) surface inactivation treatments of Salmonella enteritidis on almonds kernels are performed. The PL system is set to test different operative conditions, namely power (1000, 1250, and 1500 W) and frequency (1.8, 3.0, and 100.0 Hz) at different treatment times (from 5 to 250 s), which result in applied fluence doses in the 0-100 J·cm^-2 range. Additionally, temperature measurements are col

SUBMITTER: Harguindeguy M 

PROVIDER: S-EPMC8566968 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature