PDF(Pubmed)
Abstract：
Over the past few decades, the demand for high-quality food has increased steadily. Therefore, it is essential to develop innovative technologies that effectively reduce microbial load while minimizing any negative effect on the quality of spices. The objective of this study was to determine the efficacy of a self-designed non-contact induction heating system using contaminated cumin seeds. The non-contact induction heating decontamination process was performed at different temperatures of 115, 135 and 155°C and durations (45, 60 and 75 s) through continuous process (screw conveyor) in Pyrex cylinder chamber. Various parameters including microbial load, color characteristics, essential oil content, surface morphology, sample temperature, and energy consumption were analyzed as dependent variables in the study. The results showed that the treatment combination (155°C - 60 s) reduced the aerobic plate count from 6.21 to 2.97 CFU/g. Mold, yeast and coliforms in the treatment combination (155°C-45 s) were also reduced by 3.26 and 3.6 CFU/g, respectively. The total color difference of the samples increased due to the degradation and alteration of pigments at high temperatures. However, no statistically significant disparity in essential oil content was observed between the treatment groups and the control group. The quantities of essential oil components in the cumin seeds were determined to align with the ISO standard, with the primary constituents identified as follows: Terpinen-7-al γ (38.98%), Cumin aldehyde (20.75%), γ-Terpinene (18.81%), β-Pinene (13.66%), and p-Cymene (6.2%). In summary, non-contact induction heating system shows promise as an effective technology for surface decontamination of spices. The acquired findings contribute to a deeper understanding of the impact of the induction heating process on both the microbial contamination levels and the quality attributes of cumin seeds. This scientific knowledge serves as a foundational framework for the prospective adoption and integration of this technology on a larger industrial scale.
摘要：
在过去的几十年里，对高质量食品的需求稳步增长。因此,必须开发创新技术，有效减少微生物负荷，同时最大限度地减少对香料质量的负面影响。这项研究的目的是确定使用受污染的孜然种子自行设计的非接触式感应加热系统的功效。非接触式感应加热净化过程是在Pyrex圆柱室中通过连续过程（螺旋输送机）在115、135和155°C的不同温度和持续时间（45、60和75s）下进行的。各种参数，包括微生物负荷，颜色特征,精油含量，表面形态,样品温度,和能源消耗作为研究中的因变量进行了分析。结果表明，处理组合（155°C-60s）将需氧板计数从6.21降低到2.97CFU/g。模具,处理组合（155°C-45s）中的酵母和大肠杆菌也减少了3.26和3.6CFU/g，分别。由于颜料在高温下的降解和变化，样品的总色差增加。然而,治疗组与对照组之间精油含量无统计学差异。确定孜然种子中精油成分的数量，以符合ISO标准，主要成分如下：松油烯-7-alγ(38.98%)，孜然醛（20.75%），γ-萜品烯(18.81%),β-Pinene(13.66%),和p-Cymene（6.2%）。总之,非接触式感应加热系统有望成为香料表面去污的有效技术。获得的发现有助于更深入地了解感应加热过程对孜然种子的微生物污染水平和质量属性的影响。这种科学知识是在更大的工业规模上采用和集成该技术的基础框架。
