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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #260778
Title: Infrared Pasteurization of raw almonds

Author
item Bingol, Gokhan
item YANG, JIHONG - Northwest Agricultural & Forestry University
item Brandl, Maria
item Pan, Zhongli
item WANG, HUA - Northwest Agricultural & Forestry University
item McHugh, Tara

Submitted to: Journal of Food Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/31/2010
Publication Date: 1/7/2011
Citation: Bingol, G., Yang, J., Brandl, M., Pan, Z., Wang, H., Mc Hugh, T.H. 2011. Infrared pasteurization of raw almonds. Journal of Food Engineering. 104 (2011), pp. 387-393 doi.org/10.1016/j.lwt.2010.12.034.

Interpretive Summary: Due to outbreaks of salmonellosis associated with whole raw almonds, an infrared (IR) pasteurization process was investigated for its efficacy in improving the safety of raw almonds. We observed that IR pasteurization followed by holding at warm temperatures provided up to 7.5 log reductions in Pediococcus population, which was used as a surrogate for Salmonella Enteriditis PT 30. The results of sensory panel showed that infrared pasteurization of raw almonds did not significantly change appearance, texture, flavor and overall quality of pasteurized almonds.

Technical Abstract: Due to outbreaks of salmonellosis associated with whole raw almonds, an infrared (IR) pasteurization process was investigated for its efficacy in improving the safety of raw almonds. After almonds were heated to 100, 110 and 120°C with IR, they were cooled at ambient temperature to a holding temperature of 70, 80 or 90°C before being transferred to a custom-designed holding device for different time periods up to 60 min. We observed that IR pasteurization followed by holding at warm temperatures provided up to 7.5 log reductions in Pediococcus population, which was used as a surrogate for Salmonella Enteriditis PT 30. The L*a*b* color values of whole almonds were not affected significantly (P>0.05). The sensory panel did not detect any significant difference (P>0.01) in appearance, texture, flavor and overall quality of pasteurized almonds compared with untreated samples.