Combining effect of infrared radiation (IR) heating with ultraviolet (UV) irradiation on the inactivation of mold spores isolated from citrus fruits was investigated. Fruit-related molds (Penicillium, Aspergillus, Cladosporium, Rhizopus, and Byssochlamys) were inoculated on stainless steel Petri dish and inactivated by IR heating, UV irradiation, and combined treatments with different sequence orders. Three isolates (Penicillium, Aspergillus and Cladosporium) were sensitive to IR heating, while Rhizopus and Byssochlamys spores were relatively sensitive to UV irradiation rather than IR heating. Combinations of IR heating with UV irradiation were effective in the inactivation of all mold spores. Considerable reductions in the survival of all mold spores were achievable by the combined treatment regardless of the treatment order.
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)
- Industrial and Manufacturing Engineering