Modelling of Thermal Sterilisation of High-Moisture Snack Foods: Feasibility Analysis and Optimization

Ai, Jing, Witt, Torsten, Gidley, Michael J., Turner, Mark S., Stokes, Jason R. and Bonilla, Mauricio R. (2018) Modelling of Thermal Sterilisation of High-Moisture Snack Foods: Feasibility Analysis and Optimization. Food and Bioprocess Technology, 11 5: 979-990. doi:10.1007/s11947-018-2075-8


Author Ai, Jing
Witt, Torsten
Gidley, Michael J.
Turner, Mark S.
Stokes, Jason R.
Bonilla, Mauricio R.
Title Modelling of Thermal Sterilisation of High-Moisture Snack Foods: Feasibility Analysis and Optimization
Journal name Food and Bioprocess Technology   Check publisher's open access policy
ISSN 1935-5149
1935-5130
Publication date 2018-02-08
Sub-type Article (original research)
DOI 10.1007/s11947-018-2075-8
Open Access Status Not yet assessed
Volume 11
Issue 5
Start page 979
End page 990
Total pages 12
Place of publication New York, NY United States
Publisher Springer New York
Language eng
Subject 1106 Food Science
2213 Safety, Risk, Reliability and Quality
1508 Process Chemistry and Technology
2209 Industrial and Manufacturing Engineering
Abstract High-moisture snacks, such as steamed buns and rice cakes, are traditional and popular in Asian countries. However, their shelf life is short, primarily due to microbial spoilage. Current manufacturing methods address this shortcoming through the use of chemical preservatives. To satisfy consumers’ demand for preservative-free food, thermal sterilisation of a model high-moisture snack (steamed rice cakes) is investigated in this work. Bacillus cereus spores are heat-resistant pathogens typically found in rice products; hence, they constitute a suitable candidate to assess the effectiveness of thermal sterilisation. A validated combination of predicted temperature profile of rice cakes based on thermal properties extracted experimentally with thermal inactivation kinetics of B. cereus spores allows us to assess the sensitivity of processing conditions to sterilisation efficiency. Using both experimentation and modelling, it is shown that enhancement of heat transfer by improving convection from the heating medium (either water or steam) has a limited effect on inactivation due to the intrinsic kinetics of spore inactivation.
Keyword Heat transfer model
High-moisture snacks
Inactivation kinetics
Rice cakes
Spore thermal inactivation
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

 
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Created: Fri, 13 Apr 2018, 09:12:05 EST