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Microbiological Validation of Microwave‐Circulated Water Combination Heating Technology by Inoculated Pack Studies
Author(s) -
Guan D.,
Gray P.,
Kang D.H.,
Tang J.,
Shafer B.,
Ito K.,
Younce F.,
Yang T.C.S.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09661.x
Subject(s) - clostridium sporogenes , food science , sterilization (economics) , log reduction , microwave oven , inoculation , chemistry , microwave , clostridium , biology , bacteria , horticulture , genetics , physics , quantum mechanics , monetary economics , economics , foreign exchange market , foreign exchange
ABSTRACT A 915‐MHz Microwave‐Circulated Water Combination (MCWC) heating technology was validated for a macaroni and cheese product using inoculated pack studies. Before the tests, heat resistances of a Clostridium sporogenes (PA 3679) spore crop were determined in neutral phosphate buffer and macaroni and cheese product. Trays of macaroni and cheese products were subjected to 3 processing levels: target process (F 0 = 2.4), under target process (F 0 = 1.2), and over target process (F 0 = 4.8). The inoculated packs were evaluated by count‐reduction method and end‐point method. The microbial results showed that microbial destruction resulting from MCWC heating technology matched the calculated degree of sterilization (F 0 value). This study suggests that the MCWC heating technology has potential in sterilizing packaged foods.