View in EDS

Infrared Thermal Image Processing Technique for Evaluating Superheated Steam as a Dry Sanitation Method.

Saved in:
Bibliographic Details
Title: Infrared Thermal Image Processing Technique for Evaluating Superheated Steam as a Dry Sanitation Method.
Authors: Park, Hyeon Woo1 (AUTHOR), Balasubramaniam, V. M.1,2 (AUTHOR) balasubramaniam.1@osu.edu
Source: Food & Bioprocess Technology. Feb2025, Vol. 18 Issue 2, p1417-1430. 14p.
Subjects: Superheated steam, Stagnation point, Image analysis, Infrared cameras, Thermography
Abstract: The objectives of this study were to develop a thermal image analysis method for assessing the surface temperature of stainless steel (30 cm × 30 cm) during pilot-scale superheated steam sanitation and evaluate the sanitation efficacy based on the inactivation of Enterococcus faecium. An infrared camera, calibrated to a root-mean-square error (RMSE) of 1.4 °C within a range of 25 °C and 250 °C, was utilized. The results showed that the surface temperature at the impingement point decreased linearly from 245.6 ± 3.2 to 157.6 ± 1.7 °C as the nozzle-to-surface distance was increased from 2 to 5 cm. Furthermore, at a 2 cm nozzle-to-surface distance, temperatures swiftly dropped from 245.6 ± 3.2 to 95.8 ± 6.0 °C as the radial distance increased from 0 to 10 cm. In the stagnation region (0–1 cm radial distance), where the steam jet directly contacts the surface, the time required to achieve a 3-log reduction of E. faecium was reduced from 3 to 1 min as the nozzle-to-surface distance decreased from 5 to 2 cm. The efficacy of superheated steam sanitation was further evaluated under practical sweeping conditions, demonstrating a 2.7 ± 0.4 log reduction of E. faecium on a 900 cm2 stainless steel surface within 10 min. This study thus highlights the potential use of thermal image analysis for optimizing superheated steam sanitation processes, particularly in dry food processing environments. [ABSTRACT FROM AUTHOR]
Copyright of Food & Bioprocess Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Description
Abstract:The objectives of this study were to develop a thermal image analysis method for assessing the surface temperature of stainless steel (30 cm × 30 cm) during pilot-scale superheated steam sanitation and evaluate the sanitation efficacy based on the inactivation of Enterococcus faecium. An infrared camera, calibrated to a root-mean-square error (RMSE) of 1.4 °C within a range of 25 °C and 250 °C, was utilized. The results showed that the surface temperature at the impingement point decreased linearly from 245.6 ± 3.2 to 157.6 ± 1.7 °C as the nozzle-to-surface distance was increased from 2 to 5 cm. Furthermore, at a 2 cm nozzle-to-surface distance, temperatures swiftly dropped from 245.6 ± 3.2 to 95.8 ± 6.0 °C as the radial distance increased from 0 to 10 cm. In the stagnation region (0–1 cm radial distance), where the steam jet directly contacts the surface, the time required to achieve a 3-log reduction of E. faecium was reduced from 3 to 1 min as the nozzle-to-surface distance decreased from 5 to 2 cm. The efficacy of superheated steam sanitation was further evaluated under practical sweeping conditions, demonstrating a 2.7 ± 0.4 log reduction of E. faecium on a 900 cm2 stainless steel surface within 10 min. This study thus highlights the potential use of thermal image analysis for optimizing superheated steam sanitation processes, particularly in dry food processing environments. [ABSTRACT FROM AUTHOR]
ISSN:19355130
DOI:10.1007/s11947-024-03529-3