Advisor

Silva, Juan L.

Committee Member

Coggins, Patti C.

Committee Member

Matta, Frank B.

Date of Degree

1-1-2008

Document Type

Graduate Thesis - Open Access

Major

Food Science

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Water and a copper sulfate (CSL) solution at 27, 57 and 88°C; steam pasteurization and dielectric heating were analyzed on their effect in reducing microbial load (APC) and Salmonella Typhimurium on inshell pecans (Carya illinoinensis). The CSL solution (more effective than water alone) reduced APC by 1.5 (300 s), 2 (60 s) and 4.0 (60 s) log CFU/g at 27, 57 and 88°C, respectively; and Salmonella by 3.0 log at 27°C in 60 s. Steam reduced APC by 3.7 log in 180 s and Salmonella by 4.0 log CFU/g in 30 s. Dielectric treatment reduced APC by 3.0 log and Salmonella by 4.5 log CFU/g in 60 s. Most treatments had no effect on the pecan shell or the nut quality, except for dielectric heating, which gave a slight "roasted" or "burnt" flavor to the nuts. This study showed that a proper antimicrobial-hot water treatment, steam or dielectric heating will be effective in "pasteurizing" pecans, resulting in a safe and wholesome product.

URI

https://hdl.handle.net/11668/19400

Comments

dielectric heating||pasteurization||antimicrobial||Salmonella||Pecans

Share

COinS