Survival kinetics of Ephestia kuehniella eggs during 46-75 °C heat treatment

Ben-Ialli Ameziane, Méot Jean-Michel, Bohuon Philippe, Collignan Antoine. 2009. Survival kinetics of Ephestia kuehniella eggs during 46-75 °C heat treatment. Journal of Stored Products Research, 45 (3) : 206-211.

https://doi.org/10.1016/j.jspr.2009.03.001

Article de revue ; Article de revue à facteur d'impact

Version publiée - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
document_549833.pdf
Télécharger (248kB)

Quartile : Q2, Sujet : ENTOMOLOGY

Résumé : The effect of heat treatment on the survival of Ephestia kuehniella eggs was examined. Samples of 60 eggs were immersed in hot water at constant temperature in the 46-75 _C range for 5-1200 s. Following heat treatment and cooling, the eggs were stored at 24 _ 1 _C in a growth chamber for 7 days before survival evaluation. Statistical analysis of the data demonstrated that the thermal survival kinetics were best represented by a first-order reaction. The rate constant had an Arrhenius-type dependence over the 54- 75 _C temperature range. Kinetic parameters were estimated by non-linear regression. The activation energy (Ea) and rate constant (kref) at the reference temperature (Tref¼ 64.8 _C), were determined as 102.2_ 6.2 kJ mol_1 and 0.061 _ 0.003 s_1, respectively, over the 54-75 _C temperature range. A 0.01% survival rate was obtained after 50 s at 75 _C. The data at temperatures below 50 _C were not in accordance with those at higher temperatures. Above this temperature, mortality was likely due to physiological disorders, as noted on a DSC thermogram.

Mots-clés Agrovoc : Ephestia kuehniella, produit alimentaire

Mots-clés géographiques Agrovoc : France

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations