Modeling of composttemperature and inactivation of Salmonella and E-coli O157 : H7 during windrow food waste composting

Date

2005-03-01

Author

Çekmecelioğlu, Deniz
Demirci, A
Graves, RE

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

162
views

0
downloads

A simulation model was developed to predict temperature and inactivation of E. coli O157:H7 and Salmonella during windrow composting. In particular, the model included an energy balance to estimate the change in temperature based on heat generated by biological decomposition and heat losses by convection, conduction, evaporation, and radiation. The model was validated with the measured data for the effects of seasonal variation on compost temperature and pathogen reduction. Sensitivity analysis was performed on the model to evaluate the variations in both seasons (winter and summer) and moisture contents (40% to 80%). The model showed the highest variation between experimental and predicted data only in winter composts. The results suggested that moisture content of 40% to 60% was appropriate for summer and 40% to < 60% for winter composting. Higher moisture levels did not demonstrate pathogen inactivation during winter conditions, whereas it took a month to eliminate the pathogens in summer according to the model predictions. Overall, the model was promising for evaluation of the composting process for different conditions. Further research is needed to improve the model predictions using measured process parameters under different environmental conditions.

Subject Keywords

Compost, Inactivation, Modeling, Pathogens, Stella, Windrow

URI

https://hdl.handle.net/11511/55408

Journal

TRANSACTIONS OF THE ASAE

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Optimization of windrow food waste composting to inactivate pathogenic microorganisms Çekmecelioğlu, Deniz; Graves, RE; Davitt, NH (2005-09-01) Composting is a popular means of treating organic wastes, and properly controlled composting can destroy the pathogenic microorganisms present in wastes for a human- and environment-friendly end product. Therefore, optimization of windrow composting of food waste, manure, and bulking agents was evaluated for maximum pathogen inactivation (Salmonella and E. coli O157:H7). Seasonal effects on reductions of Salmonella and E. coli O157:H7 according to the compost temperatures were studied (90 to 150 days). Feca...
Modeling inactivation kinetics of food borne pathogens at a constant temperature Buzrul, Sencer; Alpas, Hami (2007-01-01) Four food borne pathogens (Listeria monocytogenes CA and Ohio(2), Salmonella enteritidis FDA and Salmonella typhinlurium E21274, Escherichict coli O157:H7 931 and 933, Staphylococcus aureus 485 and 765) were inactivated under mild temperature (60 degrees C) and their survival curves determined at selected time intervals. Tailing was observed in all survival curves as a monotonic upward concavity. The resulting survival curves were either described by the Weibull or traditional first-order model and goodness...
Modeling of heat and mass transfer in microwave-infrared heating of zucchini Yazıcıoğlu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2016) The main objective of this study is to develop a finite element model to predict the variation of temperature and moisture content of zucchini during microwave-infrared heating. There is no information in literature about heating of zucchini by using this method. Heat and mass transfer in zucchini heated in microwave and infrared combination oven were modelled by Finite Element method. Microwave power was predicted by using the exact form of Lambert Law and calculating the electric field distribution by Max...
Model Based Comparison of Drying of Asparagus (Asparagus Officinalis l.) With Traditional Method and Microwave Baltacıoğlu, Cem; Okur, İlhami; Buzrul, Sencer (2020-06-01) In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear equations were used as the primary and secondary models, respectively. Secondary model integrated into the primary model could successfully be used to describe the moisture ratio of asparagus in one-step procedure. Appropriate fits were obtained for both drying techniques, but microwave dry...
Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk Buzrul, Sencer; Alpas, Hami; Largeteau, Alain; DEMAZEAU, Gerard (Springer Science and Business Media LLC, 2008-06-01) The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (similar to 22 degrees C) and at five pressure levels (400, 450, 500, 550 and 600 MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were reduced from two to one with slight loss of goodness-of-fit. The logarithm of the time constant parameter (delta) of the reduced Weibull model was described with respect to high pressur...

Citation Formats

D. Çekmecelioğlu, A. Demirci, and R. Graves, “Modeling of composttemperature and inactivation of Salmonella and E-coli O157 : H7 during windrow food waste composting,” TRANSACTIONS OF THE ASAE, pp. 849–858, 2005, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/55408.