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Infrared Heating for Dry-Roasting and Pasteurization of Almonds

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Infrared Heating for Dry-Roasting and Pasteurization of Almonds Journal of Food Engineering 101 (2010) 273–280 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng Infrared heating for dry-roasting and pasteurization of almonds Jihong Yang a,b, Gokhan Bingol c, Zhongli Pan b,c,*, Maria T. Brandl d, Tara H. McHugh c, Hua Wang a a Northwest Agricultural and Forestry University, Yangling, Shaanxi 712100, China b Biological and Agricultural Engineering Department, University of California, One Shields Avenue, Davis CA 95616, USA c Processed Foods Research Unit, Agricultural Research Service, US Department of Agriculture, 800 Buchanan St., Albany CA 94710, USA d Produce Safety and Microbiology Research Unit, Agricultural Research Service, US Department of Agriculture, Albany CA 94710, USA article info abstract Article history: The use of infrared (IR) heating for improving the microbial safety and processing efficiency of dry- Received 2 February 2010 roasted almonds was investigated. Almonds were roasted at 130, 140 and 150 °C with three different Received in revised form 19 April 2010 methods: IR roasting, sequential infrared and hot air (SIRHA) roasting, and traditional hot air (HA) roast- Accepted 4 July 2010 ing. The heating rate and pasteurization efficacy of almonds under different roasting methods and tem- Available online 8 July 2010 peratures were evaluated. Pediococcus sp. NRRL B-2354 was used as a surrogate for Salmonella enterica Enteriditis PT 30 for evaluating the pasteurization efficacy of different processing methods and condi- Keywords: tions. When SIRHA roasting at 130, 140 and 150 °C roasting temperatures was used to produce medium Almond roasted almonds, 4.10-, 5.82- and 6.96-log, bacterial reductions were achieved with 38%, 39% and 62% Dry-roasting Hot air time saving compared to HA roasting at each temperatures, respectively. The decimal reduction time Infrared of the bacteria at all roasting temperatures were calculated for SIRHA roasting as 8.68, 3.72 and Pasteurization 1.42 min, respectively, with a correlation coefficient greater than 0.92 and the thermal resistance con- Salmonella stant was found as 25.4 °C. The total color change followed zero-order reaction kinetics and the activation energies were 73.58, 52.15 and 67.60 kJ/mol for HA, IR and SIRHA roasting, respectively. No significant difference (p > 0.05) was observed in sensory quality of medium roasted almonds processed with differ- ent roasting methods. We conclude that the SIRHA roasting is a promising new method for the produc- tion of dry-roasted pasteurized almonds. Published by Elsevier Ltd. 1. Introduction take 30–40 and 10–15 min, respectively, to obtain a light to med- ium roasted product (Anon, 2007b). There are two major concerns Almonds are the California’s largest tree nut crop in total dollar related with HA roasting processes. Firstly, they might not be able value and acreage. In 2007, California almond growers produced to meet pasteurization requirement (Anon, 2007c; Centrella, 2007; 1.377 thousand million pounds of almonds (Anon, 2008a; Deng Issacs et al., 2005; Marks et al., 2007) and secondly, they necessi- et al., 2007). However, outbreaks of Salmonella enteritidis was asso- tate relatively long processing times, thereby increasing processing ciated with almonds and a total of 168 cases were reported in the costs. Therefore, there is a need to develop new processing meth- past several years (Danyluk et al., 2006; Issacs et al., 2005; Lapsley, ods that can produce roasted almonds while meeting the pasteur- 2005; Perren, 2008). In order to improve the safety of almond con- ization requirements and reducing processing time. sumption, the US Department of Agriculture and the Almond Board Infrared (IR) radiation is an energy in the form of electromag- of California (ABC) have mandated that all processed almonds sold netic wave and is more rapid in heat transfer than convection on the US domestic market must be treated to achieve a 4-log and conduction mechanisms. IR heating has been found to be more reduction of Salmonella enterica population sizes. (Anon, 2007a, effective compared to conventional heating (Hebbar et al., 2004; 2008b). Pan et al., 2008; Shi et al., 2008; Zhu and Pan, 2009). Huang Currently, the almond industry uses hot air (HA) roasting pro- (2004) used IR heating for surface pasteurization of turkey frank- cesses with temperatures ranging from 129.5 °C (265°F) to furters that were contaminated with potentially fatal Listeria mon- 154.5 °C (310°F). At the lowest and highest temperatures, it may ocytogenes and showed that 4.5-log reduction in population size of the pathogen could be achieved in 103 s. By using decimal reduc- tion time, James et al. (2002) predicted that 6-log reduction of S. * Corresponding author at: Biological and Agricultural Engineering Department, enteritidis could be achieved on the exterior of eggs with a 30-s University of California, One Shields Avenue, Davis CA 95616, USA. Tel.: +1 530 752 4367; fax: +1 530 752 2640. IR exposure without adversely damaging the contents. In a E-mail address: [email protected] (Z. Pan). previous study (Brandl et al. 2008), we investigated the effect of 0260-8774/$ - see front matter Published by Elsevier Ltd. doi:10.1016/j.jfoodeng.2010.07.007 274 J. Yang et al. / Journal of Food Engineering 101 (2010) 273–280 IR heating on S. enteritidis population sizes on raw almond kernels center of the kernels were measured using T-type thermocouples and concluded that IR heating technology has the potential to be (TT-T-36-SLE, Omega Engineering Inc., Stamford, CT, USA; response used as an effective non-chemical and dry treatment for decontam- time0.15s).Datawererecordedusingadatalogger(HH147,Omega ination of this product. Engineering Inc., Stamford, CT, USA). The reported surface tem- Besides shortening the duration of roasting, infrared roasted perature profiles are the average temperatures of top and bottom products have been reported to have superior sensory and chemi- surface of the almonds. All experiments were replicated three cal qualities compared to conventional roasting. Park et al. (2009) times. demonstrated that physicochemical qualities of green tea can be increased using infrared roasting. Kumar et al. (2009) reported that 2.2.1. Hot air roasting method IR roasted groundnuts had better product quality compared to For HA roasting, a custom-built laboratory scale forced convec- drum- and sand-roasted samples and that the time required for tion hot air oven was used. The dimension of the roasting oven was IR roasting was 33% and 60% less compared to sand- and drum- 50  50  50 cm (length  width  height). The stainless steel roasting, respectively. frame of the oven was insulated with glass wool to minimize heat It has been stated that for many roasted products the color loss. Ten gram of almonds were spread in a single layer on a stain- changes are mainly related to non-enzymatic browning since the less steel wire mesh and a T-type thermocouples (TT-T-36-SLE, enzymes are denatured due to high temperature (Demir et al., Omega Engineering Inc., Stamford, CT, USA; response time 0.15 s) 2002; Kahyaoglu and Kaya, 2006; Özdemir and Devres, 2000). Ozd- was placed on the mesh wire close to almonds and was connected emir and Devres (2000) observed that there were significant differ- to an on–off temperature controller. The air in the oven was heated ences between the L*- and b*-values of ground hazelnuts without and blown by a Leister CH-6060 hot air gun (Leister Process Tech- skin and skins of the whole nuts. Demir et al. (2002) later con- nologies, Kaegiswil, Switzerland) that was connected to the firmed that the color response of nut without skin was higher than controller. the whole kernel with skin since the nut-meat is more sensitive to temperature change during roasting. Therefore, ground almond 2.2.2. Infrared roasting method powder was used to monitor L*a*b* color components in this study. A laboratory scale double-sided IR heating device (Catalytic Based on the capabilities of IR heating to pasteurize and dry- Industrial Group Inc., Independence, KS, USA) (Fig. 1) was used to roast with superior quality, IR technology could be a good candi- conduct IR roasting tests. The equipment had two emitters with sur- date for dry-roasting and pasteurization of almonds. Thus, the face area of 30  60 cm for each emitter. The almond samples were objectives of this study were (i) to determine the appropriate IR placed on a metal screen tray (15  15 cm) located 35 cm from the heating conditions to minimize the roasting time during IR and upper emitter and 38 cm from the lower emitter. The average IR SIRHA processes, and (ii) to evaluate and compare the pasteuriza- intensity was approximately 5000 W/m2, which was measured tion efficacy of the IR, SIRHA and HA roasting methods. using an Ophir FL205A Thermal Excimer Absorber Head (Ophir Optronics Inc., Wilmington, MA, USA). The equipment was operated 2. Materials and methods by computer software (Testpoint, Capital Equipment Corp., Billerica, MA) to control temperature and collect temperature data. 2.1. Almonds 2.2.3. Sequential infrared and hot air roasting method Almonds of the variety Nonpareil with size 27/30 CPO (counts Although a lower intensity infrared radiation will increase the per ounce) were provided by the Almond Board of California (Mod- temperature of the almonds more slowly than higher radiation esto, CA). Raw almonds, which had not been subjected to any pre- intensity, the objective during the SIRHA process was to heat the al- vious pretreatments, were used for roasting tests in this study. monds as rapid as possible to target temperature and then maintain However, to assure that the almonds had a low background bacte- the temperature with hot air.
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