Agriculture Reference
In-Depth Information
Case Study
This case study evaluated the feasibility of using thermal treatment to eliminate
Salmonella
Poona on the rind of cantaloupe melons (Solomon and others 2006). Finite
different analysis was used to simulate the temperature distribution within cantaloupe
melons subject to hot-water submersion heating at 65, 75, and 85 °C. Figures 13.2 and
13.3 show the simulated temperature history at different locations within cantaloupe
melons during hot-water treatment. Figure 13.4 shows the average temperature (mea-
sured) at different depths from the surface of melons during heating. It is obvious that
although the surface temperature can reach the hot-water temperature very rapidly,
the internal temperature would rise at a much lower rate (depending on depth). For
hot-water treatment at 65, 75, and 85 °C for 90 s, an average of 1.0-, 3.3-, and 4.5-log
reductions, respectively, in the counts of
S.
Poona was achieved. The temperature at
5 mm below the surface of cantaloupes remained relatively cold (
40 ° C), thus without
causing damage to the edible portion of the melons (Annous and others 2004; Solomon
and others 2006 ; Fan and others 2008 ).
<
70
60
50
40
30
20
10
65°C
0
0
100
200
300
400
500
600
t (s)
Hot Water
Simulated 0 mm
Simulated 1 mm
Simulated 2 mm
Simulated 10 mm
Measured 10 mm
Figure 13.2.
Simulated and measured temperature histories at different locations of
a cantaloupe melon subjected to hot water immersion heating at 65 °C (Solomon and
others 2006).
