Microbial Inactivation during Superheated Steam Drying of Fish Meal
Publikasjonsdetaljer
Tidsskrift : Drying Technology , vol. 26 , p. 222–230 , 2008
Utgiver : Taylor & Francis
Internasjonale standardnummer
:
Trykt
:
0737-3937
Elektronisk
:
1532-2300
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
DOI
:
doi.org/10.1080/07373930701831...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Microbial inactivation during superheated steam drying (SSD) of fish meal was investigated in a pilot scale fluidized bed dryer. The exposure times required for 90% reduction in population (D-values) of the surrogate organisms Clostridium sporogenes (spores) and Escherichia coli at 300_C were 0.33 and <0.10 min, respectively. Corresponding D-values obtained during hot air drying at the same temperature were 54 and 1.12 min. D-value for spores of the thermophile Geobacillus stearothermophilus during SSD was 3.54 min, compared to 228 min in boiling water. The results achieved with surrogate organisms indicate that the target pathogens will be efficiently inactivated by short time SSD.