Kim Jung Eun, Choi Hyeon-Son, Lee Dong-Un, Min Sea C
Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea.
Department of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Anseong 17546, Republic of Korea.
Int J Food Microbiol. 2017 Dec 18;263:61-66. doi: 10.1016/j.ijfoodmicro.2017.09.014. Epub 2017 Sep 27.
The efficacy of microwave-combined cold plasma treatment (MCPT) for inactivating Bacillus cereus spores contaminating red pepper (Capsicum annum L.) flakes was investigated. The effects of red pepper drying method, particle size, and water activity (a) were also evaluated at two levels of microwave power (1700 and 2500W/cm). The inactivation effect of MCPT was higher at higher microwave power. Spore reduction was more effective with vacuum-dried red pepper than far-infrared-dried flakes. A significantly higher level of spore reduction was observed with the red pepper sample with a smaller surface to volume ratio when one surface (exterior surface) was inoculated (p<0.05). Spore reduction by MCPT at high microwave power increased from 1.7 to 2.6logspores/cm when the a of flake increased from 0.4 to 0.9 (p<0.05). MCPT did not change the color of red pepper flakes. MCPT demonstrated potential as a microbial decontaminating technology for red pepper flakes.
研究了微波联合冷等离子体处理（MCPT）对灭活污染红辣椒（辣椒属）片的蜡样芽孢杆菌孢子的效果。还在两种微波功率水平（1700和2500W/cm）下评估了红辣椒干燥方法、粒径和水分活度（a）的影响。MCPT的灭活效果在较高微波功率下更高。真空干燥的红辣椒比远红外干燥的片对孢子减少更有效。当接种一个表面（外表面）时，表面积与体积比更小的红辣椒样品观察到显著更高水平的孢子减少（p<0.05）。当片的a从0.4增加到0.9时，高微波功率下MCPT的孢子减少从1.7增加到2.6log孢子/cm（p<0.05）。MCPT没有改变红辣椒片的颜色。MCPT显示出作为红辣椒片微生物去污技术的潜力。
