Effect of Power Levels on Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Tomato Paste Using 915-Megahertz Microwave and Ohmic Heating

The effect of power levels on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in tomato paste was investigated using 915-MHz microwave heating (MW) and ohmic heating (OH). Heating uniformity, pathogen inactivation, and quality aspects were determined with 1.8-, 2.1-, 2.4-, and 3.0-kW MW and corresponding OH. GInaFit was used to analyze pathogen inactivation. The heating uniformity of MW-treated samples was inferior to that of OH-treated samples at low power levels of 1.8 to 2.4 kW but improved as the power level increased. Pathogen inactivation of MW-treated samples was significantly higher than that of OH-treated samples at low power levels of 1.8 to 2.4 kW (P < 0.05) but was not significantly different at the highest power level of 3.0 kW (P > 0.05). Quality aspects (color, pH, and lycopene content), except for L*, of MW-treated samples were not significantly degraded (P > 0.05) by increased power levels. Our results indicate that increasing power levels of MW ensures heating uniformity and microbiological safety and preserves quality aspects of tomato paste.