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Microwave Application for Controlling Oryzaephilus surinamensis Insects Infesting Dried Figs and Evaluation of Product Color Changes Using an Image Processing Technique

Sadeghi, Reza, Seyedabadi, Esmaeel, Moghaddam, Rahil Mirabi
Journal of food protection 2019 v.82 no.2 pp. 184-188
Oryzaephilus surinamensis, adults, color, dried fruit, exposure duration, figs, fumigants, image analysis, microwave ovens, microwave radiation, microwave treatment, mortality, product quality
In this study, microwave heating was employed for controlling Oryzaephilus surinamensis adult beetles infesting stored Iranian dried figs. The dried fig samples were artificially infested with O. surinamensis and then heated in a microwave oven (2,450 MHz) at power outputs of 450, 720, and 900 W for 20, 30, 40, and 50 s. Changes in the color of the samples after these microwave applications were evaluated for lightness (ΔL*), redness (Δa*), and yellowness (Δb*) using an image processing technique. Both parameters of microwave power and exposure time had significant effects on beetle mortality (P < 0.01). A direct positive relationship was found between the mortality rate and microwave power. Complete mortality was achieved at 900 W and for 50 s. The color parameters of the dried fig samples did not change significantly. These results indicate that microwave irradiation can be introduced as an appropriate alternative to chemical fumigants without affecting product quality.