Abstract
Controlling microbial problems when processing seeds and powdered foods is difficult due to their low water activity, irregular surfaces, and opaqueness. Moreover, existing thermal processing can readily cause various undesirable changes in sensory properties. Intense pulsed light (IPL) can be effective in nonthermal processing, and so two xenon lamps were attached to the sides of a self-designed cyclone type of pilot-scale IPL device. Each lamp was connected to its own power supply, and the following treatment conditions were applied to four sample types: lamp DC voltage of 1800–4200 V, pulse width of 0.5–1.0 ms, frequency of 2 Hz, and treatment time of 1–5 min. This device achieved reductions of 0.45, 0.66, and 0.88 log CFU/mL for ground black pepper, red pepper, and embryo buds of rice, respectively, under a total energy fluence of 12.31 J/cm2. Meanwhile, >3-log reductions were achieved for sesame seed samples under a total energy fluence of 11.26 J/cm2. In addition, analyses of color changes, water activity, and moisture content revealed no significant differences between the control and IPL-treated samples. These findings indicate that IPL treatment may be considered a feasible sterilization method for seeds and powdered foods.
Highlights
Black pepper and red pepper are spices that are commonly added to enhance the flavor, taste, and color of food dishes
This study developed a sterilization device for seeds and powdered foods based on intense pulsed light (IPL) and consisting of two power supplies, two xenon lamps, and a treatment chamber
The resulting microbial inactivation effects for sesame seeds, embryo buds of rice, ground red pepper, and ground black pepper decreased in the order of 3.07, 0.88, 0.66, and 0.45-log reductions, respectively
Summary
Black pepper and red pepper are spices that are commonly added to enhance the flavor, taste, and color of food dishes. Sesame seeds (Sesamum indicum) have been a popular ingredient in Asian, African, and Middle Eastern countries, with Korean food in particular using sesame seeds and oil in many dishes due to its pleasant flavor and taste. The embryo bud of rice constitutes a small portion of the actual rice grain but contains more than 60% of the nutrients and most of the genetic information required for seed germination [2]. Packaged embryo buds of rice are widely available in the marketplace, and demand for rice embryos is increasing. People usually mix rice embryos with white and brown rice for health reasons
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