Department of Food Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok , Thailand.
Int J Food Microbiol. 2011 May 27;147(2):127-33. doi: 10.1016/j.ijfoodmicro.2011.03.019. Epub 2011 Apr 1.
The effects of selected drying methods, i.e., hot air drying, vacuum drying and low-pressure superheated steam drying (LPSSD), on the heat resistance of Salmonella attached on vegetable surface, which are data that have never been reported elsewhere, were investigated at drying temperatures of 50-70 °C; vacuum drying and LPSSD were carried out at an absolute pressure of 10 kPa. The selected Salmonella serovar, i.e., S. Anatum, was used as a test organism. Cabbage was used as a vegetable model to represent uneven natural surface. The results showed that drying methods had a significant effect on the drying kinetics as well as the destruction rate of Salmonella. Higher drying temperatures resulted in higher destruction rates of S. Anatum. Hot air drying was noted to be the slowest drying process, while vacuum drying and LPSSD could be used to shorten the drying time. By considering the reduction in the number of Salmonella at the end of drying, LPSSD is recommended as it has proved to yield the highest degree of S. Anatum inactivation.
研究了热风干燥、真空干燥和低压过热蒸汽干燥（LPSSD）等几种干燥方法对附着在蔬菜表面的沙门氏菌耐热性的影响，这些数据从未在其他地方报道过，干燥温度为 50-70°C；真空干燥和 LPSSD 在绝对压力为 10 kPa 的条件下进行。选择的沙门氏菌血清型，即 S. Anatum，被用作测试生物。白菜被用作代表非均匀自然表面的蔬菜模型。结果表明，干燥方法对干燥动力学和沙门氏菌的破坏率有显著影响。较高的干燥温度导致 S. Anatum 的破坏率更高。热风干燥是最慢的干燥过程，而真空干燥和 LPSSD 可用于缩短干燥时间。考虑到干燥结束时沙门氏菌数量的减少，推荐使用 LPSSD，因为它已被证明能达到最高程度的 S. Anatum 失活。
