scholarly journals Physicochemical and Microbial Quality of Prepackaged Shrimp Processed by a Scaled-Up Microwave-Assisted Induction Heating Technology

2021 ◽  
Vol 11 (20) ◽  
pp. 9514
Author(s):  
Chiu-Chu Hwang ◽  
Chung-Saint Lin ◽  
Yi-Chen Lee ◽  
Cheng-I Wei ◽  
Hung-Nan Tung ◽  
...  
Keyword(s):  
Induction Heating ◽  
Scale Up ◽  
Heating Time ◽  
Plate Count ◽  
Microbial Count ◽  
Psychrotrophic Bacteria ◽  
Microwave Assisted ◽  
Red Color ◽  
Contamination Problem

A second generation and scaled-up equipment, named Aligo-2TM (microwave-assisted induction heating, MAIH) with a sample capacity of approximately 1.0 L was designed and invented by Bottle Top Machinery Co., Ltd., Taiwan. Pre-packaged raw shrimps were heated in a scaled-up system using heating temperatures of 130 °C and 90 °C for 80 to 150 s, and the physicochemical and microbial qualities were evaluated. The total plate count, psychrotrophic bacteria count, and coliform levels decreased as heating time increased, whereas the cooking loss, color (L*, a*, and W) value, and texture increased. When shrimps were heated for the longest time of 120 s at 130 °C or 150 s at 90 °C, they displayed obvious overcooked, shrunken, and dry appearance. To obtain samples that showed a red color, cooked well, and had no microbial count, better heating conditions for the processing of pre-packaged shrimps via the MAIH scale-up system were 130 °C for 100 s or 90 °C for 130 s. This novel and scaled-up MAIH equipment provides shrimp to be cooked after being packed, thereof avoiding the post-contamination problem.

scholarly journals Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam (Meretrix lusoria)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2299
Author(s):  
Yi-Chen Lee ◽  
Chung-Saint Lin ◽  
Wei-Han Zeng ◽  
Chiu-Chu Hwang ◽  
Kuohsun Chiu ◽  
...  
Keyword(s):  
Induction Heating ◽  
Heating Time ◽  
Plate Count ◽  
Hard Clam ◽  
Microbial Count ◽  
Psychrotrophic Bacteria ◽  
Microwave Assisted ◽  
Meretrix Lusoria ◽  
Aerobic Plate Count ◽  
Meat Samples

The microwave-assisted induction heating (MAIH) method—an emerging thermal technique—was studied to heat the prepackaged raw hard clam (Meretrix lusoria). The cooking effects on microbial and physiochemical qualities of clam were investigated. After the heating of the clam meat samples, the aerobic plate count (APC), psychrotrophic bacteria count (PBC), and total volatile basic nitrogen (TVBN) levels decreased with increasing heating time, but the shucking ratio, area shrinkage, and texture (hardness, cohesiveness, and chewiness) increased. In addition, the L* (lightness) and W (whiteness) of the clam meat samples increased significantly at the beginning of the heating period, whereas they decreased significantly with extended heating time. However, a* (redness) had the opposite trend. This study found that when clams were heated for more than 120 s at 130 °C or 150 s at 90 °C, they displayed obvious shrinking and a yellow-brown appearance, indicating that they are overcooked. After heating by MAIH for at least 110 s at 130 °C or 130 s at 90 °C, the samples were cooked well and gains a completely shucking, along with no microbial count detected. Therefore, the results indicated that the optimum heating conditions for prepackaged hard clams subjected to an MAIH machine were 130 °C for 110 s or 90 °C for 130 s.

Study of the Microbial Ecology of Wild and Aquacultured Tunisian Fresh Fish

2011 ◽  
Vol 74 (10) ◽  
pp. 1762-1768 ◽  
Author(s):  
MOUNA BOULARES ◽  
LOBNA MEJRI ◽  
MNASSER HASSOUNA
Keyword(s):  
Aeromonas Hydrophila ◽  
Microbiological Quality ◽  
Common Species ◽  
Microbial Populations ◽  
Plate Count ◽  
Gram Negative Bacteria ◽  
Fresh Fish ◽  
Psychrotrophic Bacteria ◽  
Aerobic Plate Count

Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.

Comparison between the EC plate count test at 21 °C and an accelerated plate count method for assessing the keeping quality of pasteurized milk

1992 ◽  
Vol 59 (3) ◽  
pp. 431-436 ◽  
Author(s):  
Sarah A. Langford ◽  
Rohan G. Kroll
Keyword(s):  
Plate Count ◽  
Gram Negative ◽  
Rapid Methods ◽  
Pasteurized Milk ◽  
Psychrotrophic Bacteria ◽  
Commercial Interest ◽  
Count Method ◽  
Keeping Quality ◽  
Plate Count Method

The keeping quality of properly refrigerated pasteurized milk and cream is primarily determined by post-pasteurization contamination by Gram-negative psychrotrophic bacteria (Phillips et al. 1981; Schröder et al. 1982). Reliable and rapid methods of assessing the levels of contamination by these organisms are therefore of commercial interest.

Rapid Detection of Psychrotrophic Bacteria In Manufacturing Grade Raw Milks

1991 ◽  
Vol 54 (11) ◽  
pp. 861-867 ◽  
Author(s):  
S. R. TATINI ◽  
P. MEKALA ◽  
A. EL-HABAZ ◽  
M. W. GRIFFITHS
Keyword(s):  
Rapid Detection ◽  
Bacterial Count ◽  
Raw Milk ◽  
Plate Count ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Microscopic Count ◽  
Direct Epifluorescent Filter Technique ◽  
Native Microflora

Methods to rapidly assess the bacteriological quality of raw milk were investigated. Whereas direct microscopic count, modified psychrotrophic plate count, and direct epifluorescent filter technique (DEFT) did not correlate well with initial psychrotrophic bacterial count of raw milk, improvements were obtained after preincubation of the milk samples. The best preincubation conditions were identified as 30°C for 6 h, 21°C for 10 h, 13°C for 15 h, 13°C for 20 h, or 7°C for 37 h. The “square root” equation was applied to the data, and a model was produced for predicting growth of the native microflora of raw milk. Using this equation, a DEFT count after preincubation of the milk at 21°C for 10 h could accurately predict the initial psychrotroph count and the count after storage of the milk at 6°C for 48 h.

scholarly journals Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 545
Author(s):  
Yi-Chen Lee ◽  
Chih-Ying Lin ◽  
Cheng-I Wei ◽  
Hung-Nan Tung ◽  
Kuohsun Chiu ◽  
...  
Keyword(s):  
Induction Heating ◽  
White Shrimp ◽  
Plate Count ◽  
Heating Process ◽  
Preliminary Evaluation ◽  
Bottom Part ◽  
Microwave Assisted ◽  
Two Temperatures ◽  
Fully Cooked ◽  
Aerobic Plate Count

The microwave-assisted induction heating (MAIH) system provides comprehensive heating by combining microwave heating (with 1300 W of power and 2450 MHz of frequency) in the top part and induction heating (with 1800 W of power) in the bottom part. In this study, fresh white shrimps were placed in a sealed crystallized polyethylene terephthalate (CPET) container and heated in the MAIH system at two temperatures (130 and 90 °C) from 60 to 120 s. Afterwards, the shrimp samples were rapidly cooled, and the changes in the shrimp quality, including the appearance, cook loss, aerobic plate count (APC), color values, and texture, during the heating process were analyzed. The results demonstrate that longer heating times decrease the APC levels, but increase the cook loss, color values (lightness, redness, and whiteness), and texture (hardness, cohesiveness and chewiness) of the white shrimp samples. In particular, the white shrimp is fully cooked and gains a completely red appearance, along with no APC detected after heating in the MAIH system at 130 °C for at least 80 s or at 90 °C for at least 100 s. In summary, to achieve a good appearance, no APC detected, and low cook loss, the following heating conditions are recommended for cooking white shrimp in the MAIH system: heating at 130 °C for 80 s or at 90 °C for 100 s. This novel MAIH technology allows food to be heated and sterilized after being packed, thereby eliminating the post-pollution issue. To the best of the authors’ knowledge, this is the first study to evaluate the use of MAIH in the application of food processing.

Effect of Low-Temperature Cleaning on Microbiological Quality of Raw Milk and Cleanliness of Milking Equipment on the Farm

1978 ◽  
Vol 41 (11) ◽  
pp. 902-906 ◽  
Author(s):  
DARRELL L. BIGALKE
Keyword(s):  
New York ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Solution Temperature ◽  
Plate Count ◽  
Psychrotrophic Bacteria ◽  
Standard Plate Count ◽  
Wash Solution ◽  
Standard Plate

Milking equipment on four farms each in the St. Paul. Minnesota area and the Ithaca, New York area was cleaned at wash solution starting temperatures of 120, 130, 140, 150, and 160 F. The effect of wash solution temperature on raw milk microbiological quality was determined by the Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC). Coliform Count (CC) and Laboratory Pasteurized Count (LPC). Cleanliness of the farm milking equipment was determined by microbiological counts (SPC, PBC, CC) of circulated sterile water, visual examination and determination of residual calcium on the equipment. Statistical analysis of the data indicated that Klenzade farm detergents and Agway farm detergents can be used at temperatures such that the final wash solution temperature does not drop below 105 F and have no significant effect on cleaning performance, microbiological quality of raw milk or microbiological status of the milking equipment.

scholarly journals THE QUALITY PARAMETERS OF TOMATO PASTE STORED IN CONTAINERS ROBBY IN COMPARISON WITH CONVENTIONAL WAYS OF COLD STORAGE

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
Elnaz Panahi ◽  
Ali Reza Mousavi ◽  
Masoud Sami ◽  
Maryam Mirlohi
Keyword(s):  
Vitamin C ◽  
Cold Storage ◽  
Salt Content ◽  
Storage Period ◽  
Plate Count ◽  
Resistant Bacteria ◽  
Microbial Count ◽  
Processed Food ◽  
Tomato Paste

Food containers, especially those used for cooked and processed food, should comply with certain standards to increase the shelf life of food products. Tomato paste is the most popular processed food due to the presence of such functional compounds as lycopene, β-carotene, ascorbic acid, and phenolics. In this regard, the present study compares the quality of products stored for 56 days in the new container Robby (invented to keep tomato paste in) and in conventional containers (industrially manufactured or homemade). This study was a full factorial design experiment with 48 experimental treatments involving 3 different containers, 2 types of tomato paste (homemade and industrially manufactured), 2 different producers for each type of tomato paste, 2 refrigeration environments (an isolated laboratory refrigerator and a refrigerator used in a dormitory with normal household conditions), and 2 replicates. Chemical and microbial tests were performed using precise methods. The chemical tests included determining the acidity, measuring vitamin C and total soluble solids, salt content, concentrations of aflatoxins B1, B2, G1, and G2, and the findings were compared at the end of the storage period. All microbial tests were carried out by the pour plate method. The total viable cells were counted on Plate Count Agar (PCA) after incubation at 30°C for 24 h. Acid-resistant bacteria and mould/yeast were counted, respectively, on de Man, Rogosa and Sharpe agar (MRS) and DRBC after incubation at 30°C for 3–5 days. To analyse the data, three‑way analysis of variance (ANOVA) and paired t-test were applied, using the SPSS20 software. At the end of the study period, the least and the worst contaminated homemade samples were examined for aflatoxin. As to the industrial samples, the type of a container had a significant effect on the total microbial count, yeast and mould count, LAB and vitamin C concentration. The same results (except those concerning vitamin C) have been obtained for the homemade samples. Compared with conventional means of cold storage of tomato paste, using Robby containers results in the least change in the microbial and chemical quality of tomato paste, preserves more vitamin C in the product, hinders the secondary contamination and microbial growth. Also, proliferation of microorganisms in homemade tomato paste during refrigeration can be well controlled when this container is used

Dimensionamiento de un horno de fundición por inducción electromagnética y cálculo de los parámetros eléctricos

2019 ◽  
pp. 1-15
Author(s):  
Arnulfo Pérez-Pérez ◽  
Jorge Sergio Téllez-Martínez ◽  
Gregorio Hortelano-Capetillo ◽  
Jesús Israel Barraza-Fierro
Keyword(s):  
Induction Heating ◽  
Power Supply ◽  
Electromagnetic Induction ◽  
Cast Steel ◽  
Electrical Power ◽  
Heating System ◽  
Heating Time ◽  
Ferrous Alloys ◽  
Electromagnetic Induction Heating ◽  
Induction Heating System

In this work, the dimensions of a furnace for melting of ferrous alloys were determined. The furnace has an electromagnetic induction heating system. In addition, the parameters of electrical power supply such as frequency and power were calculated. A 5kg cast steel mass with a density of 7.81 kg / dm3 was proposed. This corresponds to a crucible volume of 0.641 dm3. The frequency was obtained from tables, which take into account the diameter of the crucible, and its value was 1 KHz. The energy consumption was determined with the heat required to bring the steel to the temperature of 1740 K, the energy losses through the walls, bottom and top of the crucible. This value was divided between the heating time (30 minutes) and resulted in a power of 4.5 KW. The development of the calculations shows that the induction heating is an efficient process and allows a fast melting of ferrous alloys.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

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