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Modelling heat-disinfestation of dried fruits on "biological model" larvae Ephestia kuehniella (Zeller)

Ben-Lalli A., Méot J.M., Collignan A., Bohuon P.. 2011. Food Research International, 44 (1) : p. 156-166.

DOI: 10.1016/j.foodres.2010.10.047

The effects of heat treatment on the survival of isolated Ephestia kuehniella Zeller larvae were examined. Larvae were treated ina specific device at a temperature range of 46 to 70 °C. Statistical analysis of the data demonstrated that the thermal survival kinetics was best represented by a 2-parameter Weibull model above 50 °C. The mortality of larvae only occurs beyond a critical temperature of 41.6 °C±2.5 °C. A 2D axial-symmetric model of heat transfer (convection, microwave at 915 MHz)was developed for cocoa bean and date palm. Itwas combined with the survival rate of larvae (Weibull model) and some z-values (from literature) are used for calculating a "food quality index" degradation kinetics. The intensive heating/convection process may not be adaptable for food products at low water activity due to high surface product temperatures. The use of microwave heating for date fruits and conventional hot air treatments for cocoa beans is recommended.

Mots-clés : ephestia kuehniella; fruits séchés; datte; fève de cacao; température; lutte antiravageur; traitement thermique; modèle mathématique; modèle de simulation; france

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