Recent Developments in Superheated Steam Processing of Foods-A Review

Inactivation of E. coli O157:H7, Salmonella enterica, and L. monocytogenes through semi-continuous superheated steam treatment with additional effects of enhancing initial germination rate and salinity tolerance

Superheated steam (SHS) is a powerful technology used to reduce bacteria on food surfaces while causing less damage to the underlying sublayer of food compared to conventional heating treatments. In this study, a semi-continuous SHS system was developed to inactivate foodborne pathogens within 1 s (Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes) on radish seed surfaces and to enhance the seeds' salinity tolerance, which is vital for adapting to arid and semi-arid regions. The temperature of the SHS was set to 200 °C and 300 °C, with flow rates of 5 m/s and 7 m/s, and treatments were cycled either once or three times. As a result, increased temperature (200 °C-300 °C) and number of treatments (1 time to 3 times) led to a significantly larger microbial reduction on the surface of radish seeds. E. coli O157:H7, S. enterica, and L. monocytogenes were reduced by 4.42, 4.73, and 3.95 log CFU/g (P < 0.05), respectively, after three SHS treatments at 300 °C and 7 m/s. However, due to the ongoing potential for recovery of residual microorganisms, further research involving combinations is essential to enhance the microbicidal effect. Water imbibition showed significantly higher values in the SHS-treated group up to 30 min, indicating faster germination rates in the SHS-treated group (71.3-81.3%) compared to the control group (52.7%) on the second day, indicating a significant enhancement in germination rate. In addition, the salinity resistance of the radish seeds increased after SHS treatment. When moisturized with 0.5% NaCl solution, more radish seeds germinated after treatment with SHS (40%) than controls (22.7%) (P < 0.05). The results of this study, the first to apply semi-continuous SHS to seeds, are expected to serve as a cornerstone for future pilot-scale investigations aiming to implement the system within the seed industry.

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

In a bid to produce rice flour noodles with improved texture and reduced cooking time, rice flour-soy protein isolate noodles (RNS) were structurally enhanced by a combined treatment (COM) of microbial transglutaminase (MTG) with glucono-δ-lactone (GDL). The RNS-COM was either dried using superheated steam (SHS) to yield RNS-COM-SHS or steamed for 10 min (S10) before air drying to produce RNS-COM-S10 noodles. Control samples were SHS-dried rice flour (RN-SHS) and air-dried RN-S10 noodles. In general, textural and microstructural properties indicated higher textural properties and a more robust network in RNS-COM-SHS and RNS-COM-S10 than in other noodles. However, optimum cooking time (P < 0.5) was in the order; RN-SHS, RNS-COM-SHS < RN-S10 < RNS-COM-S10. As a result of the COM treatment, structurally enhanced noodles were more resistant to cooking. As applied in RNS-COM-SHS noodles, SHS was able to improve cooking quality, probably through the formation of bigger and evenly spread pores that had promoted faster gelatinisation of starch, with a high order of relative starch crystallinity.

Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms

Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) arms. The optimal sous vide heating temperature (70.0-100.0 °C), time (69.5-170.5 min), and vinegar concentration (0.2-0.8%) were established using response surface methodology (RSM). The pulpo prototype was produced using an octopus arm softened under optimal conditions and seasoned with a potato and olive oil sauce. The physicochemical and nutritional properties of the prototype were evaluated, followed by sensory evaluation and safety assessments. The hardness of softened octopuses obtained by 0.48% vinegar immersion and sous vide treatment (84.3 °C, 139.8 min), determined using RSM, was 394.5 × 1000 N/m2, showing a reduction of 83.0%; this was confirmed by electron microscopic observation. The texture of the pulpo prototype with softened octopus arms showed the highest preference (8.4 points) and high physicochemical and nutritional properties. Overall, the octopus pulpo a La Gallega prototype produced using texture-modified octopus arms was suitable for consumption by elderly people with chewing disorders and could help improve their quality of life.

Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review

Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO₂, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

Breadfruit is an underutilized but highly nutritive crop containing complex carbohydrates while being low in fat. It is also a good source of essential amino acids (leucine, isoleucine, and valine). With a better understanding of breadfruit’s morphology, its potential as a global solution to food security has been gaining popularity. Breadfruit has been forecasted to have a larger amount of suitable cultivable land area compared to major crops such as rice and wheat, making its cultivation more desirable. Due to its highly perishable nature, good post-harvesting and post-processing practices are essential to extend the shelf life of breadfruit for global transportation and consumption. This paper aims to provide a comprehensive review on various processing methods of flour and starch, nutritional significance and new food applications of this novel food staple. In this review, the effects of the different processing and post-processing methods of breadfruit flour and starch have been described, and the nutritional composition and application of breadfruit flour as an ingredient replacer in various food applications have been discussed. It is vital to understand the processing and post-processing methods of breadfruit flour to enhance its shelf-life, physicochemical and functional properties. Furthermore, a compilation of novel food applications has been done to promote its use in the food industry. In conclusion, breadfruit flour and starch are highly versatile for use in numerous food products with added health benefits.

Effects of superheated steam processing on the physicochemical properties of sea rice bran

Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low, and its flavor is not pleasant. Superheated steam cooking is a promising treatment in cellulose-rich substances, which essentially improves quality. To gain better sea rice bran powder, physicochemical properties of sea rice bran were investigated using 100 °C, 110 °C, 120 °C, and 130 °C superheated steam treatments for 10, 20, 30, and 40 min. After the treatment, these samples were cooled down, dried, and milled to assess sea rice bran powder's product qualities. Profiles of odor, taste, aroma, and aliphatic acids were determined using e-nose, e-tongue, and gas chromatography-mass spectroscopy. Results revealed that superheated steam brought new profiles of odors and tastes for consumers. Superheated steam treatment was found to decrease swelling capacity. Methane (2,2,4,6,6-pentamethyl, heptane) was seen as a significant odor component, whereas umami and bitterness were considered considerable taste components. Superheated steam treatment retained higher content of aliphatic acids: saturated fatty acids 218-204 mg/100 g and unsaturated fatty acids 830-781 mg/100 g. This study discovered that superheated steam is suitable for processing rice bran as food ingredients; 100 °C-120 °C and 10-30 min could be suggested for suitable cooking sea rice bran.

Superheated steam processing of cereals and cereal products: A review

The concept of superheated steam (SS) was proposed over a century ago and has been widely studied as a drying method. SS processing of cereals and cereal products has been extensively studied in recent years for its advantages of higher drying rates above the inversion temperature, oxygen-free environment, energy conservation, and environmental protection. This review provides a brief introduction to the history, principles, and classification of SS. The applications of SS processing in the drying, enzymatic inactivation, sterilization, mycotoxin degradation, roasting, and cooking of cereals and cereal products are summarized and discussed. Moreover, the effects of SS processing on the physicochemical properties of cereals and the qualities of cereal foods are reviewed and discussed. The applications of SS for cereal processing and its effects on cereal properties have been extensively studied; however, issues such as the browning of cereal foods, thermal damage of starch, protein denaturation, and nutrition loss have not been comprehensively studied. Therefore, further studies are required to better understand the mechanism of the quality changes caused by SS processing and to expand the fields of application of SS in the cereal processing industry. This review enhances the understanding of SS processing and presents theoretical suggestions for promoting SS processing to improve the safety and quality of cereals and cereal products.

Superheated steam processing: An emerging technology to improve food quality and safety

Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.

The Effect of Combined Superheated Steam Roasting and Smoking on the Quality Characteristic of Alaska Pollack (Gadus chalcogrammus) Roe

Alaska pollack roe (APR) is a protein source that is usually salted and fermented, containing a high salt content. Using a combination of superheated steam roasting and smoking, we developed a new low-salt ready-to-eat APR variant, whose quality characteristics we analyzed. The optimal conditions for roasting (216 °C for 4 min) and smoking (64 °C for 14 min) were obtained from sensorial attributes using response surface methodology. Under the optimal conditions, smoke-roasted APR had an overall acceptance (OA) score of 8.89. The combination of roasting and smoking significantly increased volatile basic nitrogen (VBN, 18.6%) and decreased the total bacterial count (TBC, 38.6%), while thiobarbituric acid reactive substances (TBARS) were not affected. Smoke-roasting APR also increased its nutritional content to 30% protein with 44% essential amino acids, and more than 40% DHA and EPA in 4.3% fat. During 30 days of storage, the OA, VBN, TBARS, and TBC values significantly changed with time and storage temperature (p < 0.05). The shelf life of the product was estimated to be 24 d. In conclusion, the combination of roasting and smoking APR could improve product quality and may be an alternative to diversify processed APR.

Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product

In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize the steam and smoke processes. Quick freezing was applied to freeze the test product at −35 °C. Then, the physicochemical, biological, nutritional characteristics, and shelf-life of the test HMR products were evaluated. The optimal conditions for steaming and smoking were 95 °C for 2 min and 70 °C for 11 min, respectively. The pH, volatile basic nitrogen content, and thiobarbituric acid-reactive substances content decreased after steaming and smoking, indicating that these processes maintained these parameters well. Sensory evaluation revealed that there were no changes in these characteristics after freezing and reheating. Further, the test HMR products contained the daily nutritional requirements of macro and micronutrients, as well as amino acids and fatty acids. The shelf-life of the HMR products was estimated to be 15 months. The findings of this study indicate that the application of steam and smoke processes to produce a jjukkumi bokkeum HMR product results in a high-quality product with a long shelf-life.

Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage

Dried whole wheat noodles (DWWN) are a kind of nutritious convenience food with broad market prospects. However, due to the presence of high content of unsaturated fatty acids (UFAs) and lipid degrading enzymes, the shelf life and edible quality of DWWN are easily affected. This study explored the effect of superheated steam treatment (SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s) on the lipid stability of DWWN. The lipase, lipoxygenase and peroxidase of the DWWN treated with superheated steam were completely passivated during storage. After 12 weeks of storage, the fatty acid value of DWWN increased by 35.1, 17.9, 15.9, 24.6 mg NaOH/100 g in the groups of control, SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s, respectively; whereas the content of UFAs decreased by 13.5%, 6.8%, 5.4%, and 2.7%, respectively. The content of 2-pentylfuran in the SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s group was 0.7, 0.6, and 0.4-fold than that of the control group, respectively. In addition, the total tocopherol and total volatile compounds of the SST-190 °C-5 s group were 2.4 and 0.7-fold than that of the control group, respectively. Therefore, SST should be a new technology that can improve the lipid stability of DWWN.

Effect of superheated steam treatment on the lipid stability of whole wheat flour

This study aimed to investigate the effect of superheated steam treatment (SST) on lipid stability of whole wheat flour (WWF) during storage. After SST, the lipase and peroxidase of WWF were inactivated, and lipoxygenase activity was lower than 5% of its initial value. The total tocopherols decreased slightly in all SST groups, especially it only decreased by 1.1% at 190 °C for 5 s. Furthermore, the increase of fatty acid value in the control group was over 100-fold than that of the SST groups during storage. The unsaturated fatty acids and total tocopherols in WWF decreased gradually, but the decrease was alleviated by SST at 190 °C for 5 s. After storage, the relative content of hexanal and 2-pentylfuran in the SST groups were 4 and 0.3-fold than those in the control group, respectively. Thus, SST may be a potential approach to stabilise the quality of WWF.

Decontamination of Escherichia coli on dried onion flakes and black pepper using Infra-red, ultraviolet and ozone hurdle technologies

Among spices, onion flakes (OF) and black pepper (BP) are commonly used ingredients in domestic cooking; however, spices have been shown to be highly contaminated with pathogenic bacteria and bacterial spores. A novel method applying a treatments of Ozone Ultraviolet (UV, 255nm) and Infra-red (IR) light in different combinations was assessed for its efficiency in decontaminating OF and BP. In this study, untreated samples, as purchased, were inoculated with 9.5 × 10⁵ cfu/mL Escherichia coli (MG1655) and exposed to each treatment alone and in combination of ozone sequentially followed by UV/IR, and UV/IR combined followed sequentially by ozone. A difference in response towards the treatment was shown among the types of spices, with a high efficacy for BP. Typically 3 log reductions were observed for ozone, UV and IR. The sequential treatments of ozone with UV and IR combined gave improved results than individual ones, with 99.99% of E. coli inactivation, and a shorter exposure duration with ozone (2.5 and 5 min) and UV and IR (2.5 and 5 min). The combined effect (ozone 2.5 min, UV and IR 10 min) yielded a log reduction of 2.69 and 4.20 for OF and BP respectively, greater than the additive effect of the individual treatments alone. The IR lamp was modulated to reduce excessive temperature rise. This novel prototype was shown to be very effective in decontaminating spices. Further studies should be conducted to validate the effectiveness of this method on decontamination of various bacterial strains.

Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.

Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods

The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products andmoderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products.

Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meat

We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing. Test HMR products were produced by mixing defrosted and roasted AMPS, CSM, and sauce in ratios of 27.5, 27.5, and 45.0% (w/w), respectively, followed by quick freezing at −35 °C in a polypropylene plastic bowl covered with a plastic film. The chemical characteristics, nutritional quality, microbial and sensory properties, and shelf life of the product were examined. The response surface methodology identified the optimal temperature and heating time of the superheated steam for AMPS (220 °C, 1 min) and CSM (300 °C, 1.5 min). Chemical characteristics showed low levels of volatile basic nitrogen (9.45 mg%) and thiobarbituric acid-reactive substances (1.13 mg Malondialdehyde [MDA]/kg). No significant changes (p < 0.05) were observed in microbial, color, flavor, taste, texture, and overall acceptance at −23 °C for 90 days. After reheating, the sensory scores varied from “like moderately” to “like very much.” The shelf life of the HMR product was estimated to be 24 months. In conclusion, HFD, superheated steam, and quick freezing successfully improved product quality, with little loss of nutrition and texture.

Impact of Processing Factors on Quality of Frozen Vegetables and Fruits

In this paper I review the production of frozen vegetables and fruits from a chain perspective. I argue that the final quality of the frozen product still can be improved via (a) optimization of the complete existing production chain towards quality, and/or (b) introduction of some promising novel processing technology. For this optimization, knowledge is required how all processing steps impact the final quality. Hence, first I review physicochemical and biochemical processes underlying the final quality, such as water holding capacity, ice crystal growth and mechanical damage. Subsequently, I review how each individual processing step impacts the final quality via these fundamental physicochemical and biochemical processes. In this review of processing steps, I also review the potential of novel processing technologies. The results of our literature review are summarized via a causal network, linking processing steps, fundamental physicochemical and biochemical processes, and their correlation with final product quality. I conclude that there is room for optimization of the current production chains via matching processing times with time scales of the fundamental physicochemical and biochemical processes. Regarding novel processing technology, it is concluded in general that they are difficult to implement in the context of existing production chains. I do see the potential for novel processing technology combined with process intensification, incorporating the blanching pretreatment—but which involves quite a change of the production chain.

Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.

Combination effect of saturated or superheated steam and lactic acid on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe surfaces

The purpose of this study was to evaluate the effectiveness of the combination treatment of lactic acid immersion and saturated or superheated steam (SHS) on inactivation of foodborne pathogens on cantaloupes. Saturated steam (SS) treatments were performed at 100 °C, while SHS treatments were delivered at either 150 or 200 °C. Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes-inoculated cantaloupes were exposed to 2% lactic acid or sterile distilled water for 1 min followed by a maximum of 20 s of SS or SHS. Populations of each of the three pathogens on cantaloupes were reduced to under the detection limit (1.0 log CFU/cm²) after the combination treatment of 2% lactic acid and 200 °C steam for 20 s. To compare the effect of the lactic acid treatment method, we conducted spray application with 2% lactic acid combined with SS or SHS treatment; however, no significant log reduction differences were found between immersion and spraying techniques. After combination treatment of cantaloupes for 20 s, color and maximum load values (a characteristic of texture) were not significantly different from those of untreated controls. The results of this study suggest that the combination treatment of lactic acid and SHS can be used as an antimicrobial intervention for cantaloupes without inducing quality deterioration.

Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops

As a result of the rapidly growing global population and limited agricultural area, sufficient supply of cereals for food and animal feed has become increasingly challenging. Consequently, it is essential to reduce pre- and post-harvest crop losses. Extensive research, featuring several physical treatments, has been conducted to improve cereal post-harvest preservation, leading to increased food safety and sustainability. Various pests can lead to post-harvest losses and grain quality deterioration. Microbial spoilage due to filamentous fungi and bacteria is one of the main reasons for post-harvest crop losses and mycotoxins can induce additional consumer health hazards. In particular, physical treatments have gained popularity making chemical additives unnecessary. Therefore, this review focuses on recent advances in physical treatments with potential applications for microbial post-harvest decontamination of cereals. The treatments discussed in this article were evaluated for their ability to inhibit spoilage microorganisms and degrade mycotoxins without compromising the grain quality. All treatments evaluated in this review have the potential to inhibit grain spoilage microorganisms. However, each method has some drawbacks, making industrial application difficult. Even under optimal processing conditions, it is unlikely that cereals can be decontaminated of all naturally occurring spoilage organisms with a single treatment. Therefore, future research should aim for the development of a combination of treatments to harness their synergistic properties and avoid grain quality deterioration. For the degradation of mycotoxins the same conclusion can be drawn. In addition, future research must investigate the fate of degraded toxins, to assess the toxicity of their respective degradation products.

Comparison of the effect of saturated and superheated steam on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe and watermelon surfaces

The purpose of this study was evaluation of the effectiveness of superheated steam (SHS) on inactivation of foodborne pathogens on cantaloupes and watermelons. Saturated steam (SS) treatment was performed at 100 °C and that of SHS at 150 and 200 °C. Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes-inoculated cantaloupes and watermelons were exposed for a maximum of 30 s and 10 s, respectively. Populations of the three pathogens on cantaloupes and watermelons were reduced by more than 5 log after 200 °C steam treatment for 30 s and 10 s, respectively. After SHS treatment of cantaloupes and watermelons for each maximum treatment time, color and maximum load values were not significantly different from those of untreated controls. By using a noncontact 3D surface profiler, we found that surface characteristics, especially surface roughness, is the main reason for differences in microbial inactivation between cantaloupes and watermelons. The results of this study suggest that SHS treatment can be used as an antimicrobial intervention for cantaloupes and watermelons without inducing quality deterioration.