Tubasa Nakata, Arisa Okamoto, Jun Sawai^*, Mikio Kikuchi

Show more
Faculty of Applied Bioscience, Kanagawa Institute of Technology, Atsugi, Japan.
Show less

Abstract: The effect of far-infrared (FIR) irradiation pasteurization on fungi was quantitatively evaluated and compared with the effect of thermal conductive heating. After the bulk temperature of the sterile saline irradiated by FIR reached a steady given temperature, yeast cells (Candida albicans NBRC 1950 and Saccharomyces cerevisiae NBRC 1067) or fungal spores (Aspergillus niger NBRC 4781) were inoculated and FIR heating was conducted. A mullite cylinder FIR heater, with a main wavelength of 4 - 7 μm, was used for FIR heating. Death of fungi by FIR heating and by thermal conductive heating both followed first-order reaction kinetics, and the apparent death rate constants under different temperature conditions were obtained. For the same bulk temperatures, pasteurization by FIR heating was more effective than thermal conductive heating. The activation energy for the death of fungi by FIR irradiation was slightly lower than thermal conductive heating, indicating differences in the mechanism of action.

Keywords: Far-Infrared, Radiative Heating, Thermal Conductive Heating, Death Rate Constant, Yeast, Fungal Spore

Cite this paper: Nakata, T. , Okamoto, A. , Sawai, J. and Kikuchi, M. (2015) Effects of Far-Infrared Irradiative Heating Pasteurization on Fungi. Journal of Biosciences and Medicines, 3, 60-65. doi: 10.4236/jbm.2015.37007.

References

[1]   Rosenthal, I., Rosen, B. and Bernstein, S. (1996) Surface Pasteurization of Cottage Cheese. Milchwissenschaft, 51, 198-201.

[2]   Paakkonen, K., Havento, J., Galambosi, B. and Pyykkonen, M. (1999) Infrared Drying of Herb. Agricultural and Food Science in Finland, 8, 19-27.

[3]   Mongpraneet, S., Abe, T. and Tsurusaki, T. (2002) Accelerated Drying of Welsh Onion by Far Infrared Radiation under Vacuum Conditions. Journal of Food Engineering, 55, 147-156.
http://dx.doi.org/10.1016/S0260-8774(02)00058-4

[4]   Krishnamurthy, K., Khurana, H.K., Soojin, J., Irudayaraj, J. and Demirci, A. (2008) Infrared Heating in Food Pro- cessing: An Overview. Comprehensive Reviews in Food Science and Food Safety, 7, 2-13.
http://dx.doi.org/10.1111/j.1541-4337.2007.00024.x

[5]   Rastogi, N.K. (2012) Recent Trends and Developments in Infrared Heating in Food Processing. Critical Reviews in Food Science and Nutrition, 52, 737-760.
http://dx.doi.org/10.1080/10408398.2010.508138

[6]   Hatayama, H., Inoue, A. and Kato, J. (2008) Study on Use of Blue-Violet Laser Diode Module as Dental/Oral Surgical Device. SEI Technical Review (English Edition), 66, 142-146.

[7]   Tuchina, E.S., Petrov, P.O., Kozina, K.V., Ratto, F., Centi, S., Pini, R. and Tuchin, V.V. (2014) Using Gold Nanorods Labelled with Antibodies under the Photothermal Action of NIR Laser Radiation on Staphylococcus aureus. Quantum Electronics, 44, 683.
http://dx.doi.org/10.1070/QE2014v044n07ABEH015497

[8]   Ha, J.W. and Kang, D.H. (2015) Enhanced Inactivation of Food-Borne Pathogens in Ready-to-Eat Sliced Ham by Near-Infrared Heating Combined with UV-C Irradiation and Mechanism of the Synergistic Bactericidal Action. Applied and Environmental Microbiology, 81, 2-8.
http://dx.doi.org/10.1128/AEM.01862-14

[9]   Wang, B., Khir, R., Pan, Z., El-Mashad, H., Atungulu, G.G., Ma, H., McHugh, T.H. Qu, W. and Wu, B. (2014) Effective Disinfection of Rough Rice Using Infrared Radiation heating. Journal of Food Protection, 77, 1538-1545.
http://dx.doi.org/10.4315/0362-028X.JFP-14-020

[10]   James, C., Lechevalier, V. and Ketteringham, L. (2002) Surface Pasteurization of Shell Eggs. Journal of Food Engineering, 53, 193-197.
http://dx.doi.org/10.1016/S0260-8774(01)00156-X

[11]   Ansari, I.A. and Datta, A.K. (2003) An Overview of Sterilization Methods for Packaging Materials Used in Aseptic Packaging Systems. Transactions of the Institution of Chemical Engineers, 81, 57-65.
http://dx.doi.org/10.1205/096030803765208670

[12]   Hebbar, H.U., Nandini, K.E., Lakshmi, M.C. and Subramanian, R. (2003) Microwave and Infrared Heat Processing of Honey and Its Quality. Food Science and Technology Research, 9, 49-53.
http://dx.doi.org/10.3136/fstr.9.49

[13]   Hashimoto, A., Shimizu, M. and Igarashi, H. (1991) Effect of Far Infrared Radiation on Pasteurization of Bacteria Suspended in Phosphate-Buffered Saline. Kagaku Kogaku Ronbunshu, 17, 627-633. (In Japanese)
http://dx.doi.org/10.1252/kakoronbunshu.17.627

[14]   Hashimoto, A., Sawai, J., Igarashi, H. and Shimizu, M. (1992) Effect of Far-Infrared Irradiation of Pasteurization of Bacteria Suspended in Liquid Medium below Lethal Temperature. Journal of Chemical Engineering of Japan, 25, 275-281.
http://dx.doi.org/10.1252/jcej.25.275

[15]   Hashimoto, A., Sawai, J., Igarashi, H. and Shimizu, M. (1993) Irradiation Power Effect of IR Pasteurization below Lethal Temperature of Bacteria. Journal of Chemical Engineering of Japan, 26, 331-333.
http://dx.doi.org/10.1252/jcej.26.331

[16]   Sawai, J., Sagara, K., Igarashi, H., Hashimoto, A., Kokugan, T. and Shimizu, M. (1995) Injury of Escherichia coli in Physiological Phosphate-Buffered Saline Induced by Far-Infrared Irradiation. Journal of Chemical Engineering of Japan, 28, 294-299.
http://dx.doi.org/10.1252/jcej.28.294

[17]   Sawai, J., Fujisawa, M., Igarashi, H., Hashimoto, A., Kokugan, T., Shimizu, M. and Kojima, H. (1997) Pasteurization of Bacterial Spores in Liquid Medium by Far-Infrared Irradiation. Journal of Chemical Engineering of Japan, 30, 170-172.
http://dx.doi.org/10.1252/jcej.30.170

[18]   Sawai, J., Sagara, K., Kasai, S., Igarashi, H., Hashimoto, A., Kokugan, T., Shimizu, M. and Kojima, H. (2000) Far- Infrared Irradiation-Induced Injuries to Escherichia coli at below the Lethal Temperature. Journal of Industrial Microbiology and Biotechnology, 24, 19-24.
http://dx.doi.org/10.1038/sj.jim.2900772

[19]   Sawai, J., Sagara, K., Hashimoto, A., Igarashi, H. and Shimizu, M. (2003) Inactivation Characteristics Shown by Enzymes and Bacteria Treated with Far-Infrared Radiative Heating. International Journal of Food Science & Technology, 38, 661-667.
http://dx.doi.org/10.1046/j.1365-2621.2003.00717.x

[20]   Sawai, J., Isomura, H., Honma, T. and Kenmochi, H. (2006) Characteristics of the Inactivation of Escherichia coli by Infrared Irradiative Heating. Biocontrol Science, 11, 85-90.
http://dx.doi.org/10.4265/bio.11.85

[21]   Hamanaka, D., Uchino, T., Hu, W., Tanaka, S. and Aramaki, S. (2003) Effects of Infrared Radiation on Inactivation and Injury of B. subtilis and B. pumilus Spores. Nippon Shokuhin Kagaku Kogaku Kaishi, 50, 51-56. (In Japanese)
http://dx.doi.org/10.3136/nskkk.50.51

[22]   Aiba, S., Humphery, A.E. and Mills, N.F. (1973) Biochemical Engineering. 2nd Edition, Academic Press, New York, 239-344.

[23]   Ward, G.D., Watson, I.A., Stewart-Tull, D.E., Wardlaw, A.C., Wang, R.K., Nutley, M.A. and Copper, A. (2000) Bactericidal Action of High-Power Nd:YAG Laser Light on Escherichia coli in Saline Suspension. Journal of Applied Microbiology, 89, 517-525.
http://dx.doi.org/10.1046/j.1365-2672.2000.01144.x

[24]   Hamanaka, D., Dokan, S., Yasunaga, E., Kuroki, S., Uchino, T. and Akimoto, K. (2000) The Sterilization Effect on Infrared Ray of the Agricultural Products Spoilage Microorganisms (Part 1). 2000 ASAE Annual Meeting International, Milwaukee, 9-12 July 2000, 1-9.

[25]   Krishnamurthy, K. (2006) Decontamination of Milk and Water by Pulsed UV Light and Infrared Heating. PhD Thesis, The Pennsylvania State University, State College.