Development and evaluation of a fluidized bed system for wheat grain disinfection

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Dhillon, B ^a   Wiesenborn, D ^a   Dhillon, H ^c   Wolf Hall, C ^b  

^a North Dakota State University   (United States)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

^c VEER SURENDRA SAI UNIVERSITY OF TECHNOLOGY   (India)

Author keywords

Acetic acid; Bacterial count; Ozonated water; Ozone; Spray

Indexed keywords

ACETIC ACID; ANTIINFECTIVE AGENT; OZONE; WATER;

ARTICLE; ATMOSPHERIC PRESSURE; BACTERIAL COUNT; COMPARATIVE STUDY; DISINFECTION; DRUG EFFECT; FOOD CONTROL; FOOD HANDLING; FUNGUS; GRAM NEGATIVE AEROBIC RODS AND COCCI; GRAM POSITIVE BACTERIUM; INSTRUMENTATION; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; OSMOLARITY; PLANT SEED; WHEAT;

ACETIC ACID; AIR PRESSURE; ANTI-INFECTIVE AGENTS; COLONY COUNT, MICROBIAL; DISINFECTION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; FUNGI; GRAM-NEGATIVE AEROBIC BACTERIA; GRAM-POSITIVE BACTERIA; MICROBIAL VIABILITY; OSMOLAR CONCENTRATION; OZONE; SEEDS; TRITICUM; WATER;

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 77955835318     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01668.x     Document Type: Article

References (30)

1. Association of Analytical Chemists Official Methods of Analysis 2005, AOAC] Assn. of Analytical Chemists, 18th ed, Methods 990.12 and 997.02, Gaithersburg, Md., AOAC Intl
2. Akbas MY, Olmez H. Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceburg lettuce. J Sci Food Agric 2007, 87:2609-16.
3. Beltran D, Selma MV, Marin A, Gil MI. Ozonated water extends the shelf life of fresh-cut lettuce. J Agric Food Chem 2005, 53:5654-63.
4. Brudzinski L, Harrison MA. Influence of incubation conditions on survival and acid tolerance response of Escherichia coli O157:H7 and non-O157:H7 isolates exposed to acetic acid. J Food Protect 1998, 61:542-6.
5. Damez F, Vigouret J. Safety problems in ozonation plants. Ozone Sci Eng 1981, 2:345-65.
6. Davidson JF, Harrison D, Guedes de Carvalho JRF. On the liquid like behavior of fluidized beds. Ann Rev Fluid Mech 1977, 9:55-86.
7. Dhillon B, Wiesnborn D, Wolf-Hall C, Manthey F. Development and evaluation of an ozonated water system for antimicrobial treatment of durum wheat. J Food Sci 2009, 74:396-403.
8. Ozone and UV for grain milling systems 2000, EPRI] Electric Power Research Institute, Rep. Nr 1000591, Palo Alto, Calif., EPRI
9. Ergun S. Fluid flow through packed columns. Chem Eng Prog 1952, 48:89-110.
10. Fang C, Campbell GM. On predicting roller milling performance V: effect of moisture content on the particle size distribution from first break milling of wheat. Cereal Sci 2003, 37:31-41.
11. Geldart D. Types of gas fluidization. Powder Technol 1973, 7:285-92.
12. Hajidavalloo E, Hamdullahpur F. Thermal analysis of a fluidized bed drying process for crops. Part II: experimental results and model verification. Int J Energy Res 2000, 24:809-20.
13. Hesseltine CW. Flour and wheat: research on their microbiological flora. Bakers Dig 1968, 42:40-46.
14. Hoigne J, Bader H. Rate constants of reactions of ozone with organic and inorganic compounds in water-II. Wat Res 1983, 17:185-94.
15. Ibanoglu S. Influence of tempering with ozonated water on the selected properties of wheat flour. J Food Eng 2001, 48:345-50.
16. Ibanoglu S. Wheat washing with ozonated water: effect on selected flour properties. Int J Food Sci Technol 2002, 37:579-84.
17. Kells SA, Mason LJ, Maier DE, Woloshuk CP. Efficacy and fumigation characteristics of ozone in stored maize. J Stored Prod Res 2001, 37:371-82.
18. Kim JG, Yousef AE, Khadre MA. Ozone and its current and future applications in the food industry 1998, Columbus, Ohio, Dept. Food Sci Technol, Ohio State Univ
19. Kottapalli B, Wolf-Hall CE, Schwarz P. Evaluation of gaseous ozone and hydrogen peroxide treatments for reducing Fusarium survivals in malting barley. J Food Prot 2005, 68:1236-40.
20. Kunii D, Levenspiel O. Introduction. Fluidization engineering 1962, 1-15. In, 2nd ed, New York, John Wiley and Sons, p
21. Manthey FA, Wolf-Hall CE, Yalla S, Vijayakumar C, Carlson D. Microbial loads, mycotoxins, and quality of durum wheat from the 2001 harvest of the Northern Plains Region of the United States. J Food Prot 2004, 67:772-80.
22. Murthy KV, Ravi R, Bhat KK, Raghavarao KSMS. Studies on roasting of wheat using fluidized bed roaster. J Food Eng 2008, 89:336-42.
23. Porter HF, Schurr GA, Wells DF, Semrau KT. Solids drying and gas-solid systems. Perry's Chemical Engineer's Handbook 1984, 58-66. Perry RH, Green DW, Maloney JO, In, editors, 6th ed, New York: McGraw-Hill Inc., p
24. Sakiadis BC. Fluid and particle mechanics. Perry's Chemical Engineer's Handbook 1984, 14-15. Perry RHGreen DWMaloney JO. In, editors, 6th ed, New York: McGraw-Hill Inc., p
25. Shilton , Niranjan Fluidization and its applications to food processing. Food structure 1993, 12:199-215.
26. Smith PG. A description of fluidized bed behaviour. Applications of fluidization in food processing 2007, In, 1st ed, Iowa, Blackwell Publishing Co
27. Sperber WH. Role of microbiological guidelines in the production and commercial use of milled cereal grains: a practical approach for the 21st century. J Food Prot 2007, 70:1041-53. The North American Millers' Assoc. Microbiology Working Group
28. Thakur AK, Gupta AK. Stationary versus fluidized-bed drying of high-moisture paddy with rest period. Drying Technol 2006, 24:1443-56.
29. Tomiyasu H, Fukutomi H, Gordon G. Kinetics and mechanism of ozone decomposition in basic aqueous solution. Inorg Chem 1985, 24:2962-66.
30. Wu J, Doan H, Cuenca MA. Investigation of gaseous ozone as an anti-fungal fumigant for stored wheat. J Chem Technol Biotechnol 2006, 81:1288-93.