Resumen

Contamination of seed products by Salmonella arises the concern for decontamination methods for raw or slightly cooked consumed seeds. In recent years, the demand for minimally processed food products has led to the development of alternative procedures to traditional techniques, such as thermal and chemical disinfection. This study is aimed to evaluate the efficiency of pulsed light technology in combination with vapor contact lemongrass essential oil treatment to inhibit Salmonella Typhimurium. The in vitro study showed high efficiency for the inhibition of S. Typhimurium with an applied fluence of 10.8 J/cm2. On the other hand, the maximum log-reduction achieved in the in vivo study was 2.91, with an applied fluence of 16.2 J/cm2. Because of the roughness and absorbance of ultraviolet (UV) light of the studied seed, the combination of pulsed light with an essential oil treatment in vapor phase was evaluated. The results then showed a further 2.39 log-reduction when the lemongrass essential oil was applied at the highest tested concentration (294.11 μl/lair).

Keywords: Salmonella Typhimurium; quinoa seed; high intensity light pulses; vapor phase essential oil; Weibull equation

Full document (archivo pdf, 150 kb)

Table of content

Portada

Agradecimientos

Índices

Capítulo 1. Introduction

Capítulo 2. Materials and methods

Capítulo 3. Results

Capítulo 4. Discussion

Capítulo 5. Conclusion

Referencias

Full document (archivo pdf, 150 kb)

Etchegaray Bello, M. 2018. Application of High Intensity Light Pulses in Combination with Lemongrass Essential Oil in Vapor Phase to Inactivate Salmonella Typhimurium on Quinoa Seeds. Artículo Científico Licenciatura. Ingeniería Química. Departamento de Ingeniería Química, Alimentos y Ambiental, Escuela de Ingeniería, Universidad de las Américas Puebla. Diciembre. Derechos Reservados © 2018.