title: Effect of Power Levels on Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Tomato Paste Using 915-Megahertz Microwave and Ohmic Heating.
abstract: The effect of power levels on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in tomato paste was investigated using 915-MHz microwave heating (MW) and ohmic heating (OH). Heating uniformity, pathogen inactivation, and quality aspects were determined with 1.8-, 2.1-, 2.4-, and 3.0-kW MW and corresponding OH. GInaFit was used to analyze pathogen inactivation. The heating uniformity of MW-treated samples was inferior to that of OH-treated samples at low power levels of 1.8 to 2.4 kW but improved as the power level increased. Pathogen inactivation of MW-treated samples was significantly higher than that of OH-treated samples at low power levels of 1.8 to 2.4 kW (P < 0.05) but was not significantly different at the highest power level of 3.0 kW (P > 0.05). Quality aspects (color, pH, and lycopene content), except for L*, of MW-treated samples were not significantly degraded (P > 0.05) by increased power levels. Our results indicate that increasing power levels of MW ensures heating uniformity and microbiological safety and preserves quality aspects of tomato paste.
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.|Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon do 232-916, Republic of Korea.
authors.forename: Sang-Soon
authors.initials: SS
authors.lastname: Kim
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.|Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon do 232-916, Republic of Korea.
authors.forename: Hye-Jung
authors.initials: HJ
authors.lastname: Sung
authors.affiliation: Division of Food Microbiology, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Osong, Republic of Korea.
authors.forename: Hyo-Sun
authors.initials: HS
authors.lastname: Kwak
authors.affiliation: Division of Food Microbiology, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Osong, Republic of Korea.
authors.forename: In-Sun
authors.initials: IS
authors.lastname: Joo
authors.affiliation: Division of Food Microbiology, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Osong, Republic of Korea.
authors.forename: Jeong-Su
authors.initials: JS
authors.lastname: Lee
authors.affiliation: Department of Environmental Health, Graduate School of Public Health, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea.
authors.forename: Gwangpyo
authors.initials: G
authors.lastname: Ko
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.|Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon do 232-916, Republic of Korea.
authors.forename: Dong-Hyun
authors.initials: DH
authors.lastname: Kang
mesh_terms: D019453:Escherichia coli O157; D005516:Food Microbiology; D006361:Heating; D006358:Hot Temperature; D008089:Listeria monocytogenes; D018551:Solanum lycopersicum / Q000382:microbiology; D008872:Microwaves; D009824:Ointments; D012486:Salmonella typhimurium
chemical_list: D009824:Ointments
keywords: 915-MHz microwave heating; GInaFit; Ohmic heating; Pathogen inactivation; Power levels; Tomato paste