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  • Title: Effect of the wavelength of infrared heaters on the inactivation of bacterial spores at various water activities.
    Author: Hamanaka D, Uchino T, Furuse N, Han W, Tanaka S.
    Journal: Int J Food Microbiol; 2006 Apr 25; 108(2):281-5. PubMed ID: 16503067.
    Abstract:
    Bacterial spores (Bacillus subtilis subsp. subtilis NBRC 16183) inoculated onto a stainless steel Petri dish and treated at nine levels of water activity (a(w)) for 2 days were inactivated by infrared radiation heating (IRH) using three kinds of infrared heaters with different radiation spectra. The peak wavelengths used were 950, 1,100 and 1,150 nm. In general, the inactivating efficacy of IRH treatment against bacterial spores with shorter wavelength heater (950 nm) was greater than that with other heaters. The decimal reduction times (D value) calculated using the linear portion of survival curves were affected by both the initial a(w) values and the spectra of the infrared rays. Spores at approximately 0.9, 0.7 and 0.6 a(w) were most resistant to IRH at wavelengths of 950, 1,100 and 1,150 nm, respectively. The a(w) values that led to maximum D values for bacterial spores increased as the wavelength was shortened. Optimum a(w) values were identified for the inactivation of bacterial spores by IRH. Spore resistance to IRH could also be affected by the spectral characteristics of the infrared absorption, which varied with the a(w) of bacterial spores.
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