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大气介质阻挡放电等离子体对干燥紫菜（）的作用效率及影响

The Efficiency of Atmospheric Dielectric Barrier Discharge Plasma against and on Dried Laver ().

作者信息

Kim Ji Yoon, Jeon Eun Bi, Choi Man-Seok, Choi Eun Ha, Lim Jun Sup, Choi Jinsung, Park Shin Young

机构信息

Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Korea.

Department of Seafood and Aquaculture Science, Gyeongsang National University, Tongyeong 53064, Korea.

出版信息

Foods. 2020 Jul 28;9(8):1013. doi: 10.3390/foods9081013.

DOI:10.3390/foods9081013
PMID:32731394
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7466277/
Abstract

This study investigated the effects of atmospheric dielectric barrier discharge (DBD) plasma (1.1 kV, 43 kHz, 5-30 min, N: 1.5 L/m) on the reduction of and on dried laver. The reductions of and by 5, 10, 20, and 30 min of DBD plasma were 0.56 and 0.24, 0.61 and 0.66, 0.76 and 1.24, and 1.02 and 1.38 log CFU/g, respectively. The D-value of and was predicted as 29.80 and 20.53 min, respectively, using the Weibull model for (R = 0.95) and first-order kinetics for (R = 0.94). After DBD plasma 5-30 min treatment, there was no change in pH (6.20-6.21) and this value was higher than the untreated dried laver (6.08). All sensory scores in DBD plasma-treated laver were determined as >6 points. The 30 min of DBD plasma is regarded as a novel intervention for the control of potential hazardous bacteria in dried laver.

摘要

本研究调查了大气介质阻挡放电（DBD）等离子体（1.1 kV，43 kHz，5 - 30分钟，氮气流量：1.5 L/m）对干紫菜中[未提及的两种物质]减少的影响。DBD等离子体处理5、10、20和30分钟后，[未提及的两种物质]的减少量分别为0.56和0.24、0.61和0.66、0.76和1.24、以及1.02和1.38 log CFU/g。使用威布尔模型对[未提及的一种物质]（R = 0.95）和一级动力学对[未提及的另一种物质]（R = 0.94）预测，[未提及的两种物质]的D值分别为29.80和20.53分钟。DBD等离子体处理5 - 30分钟后，pH值没有变化（6.20 - 6.21），且该值高于未处理的干紫菜（6.08）。DBD等离子体处理后的紫菜所有感官评分均确定为>6分。30分钟的DBD等离子体处理被视为控制干紫菜中潜在有害细菌的一种新干预措施。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/decc/7466277/6cd984e9b352/foods-09-01013-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/decc/7466277/32f05e073a60/foods-09-01013-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/decc/7466277/3e89eb871e4e/foods-09-01013-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/decc/7466277/de32403330d1/foods-09-01013-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/decc/7466277/6cd984e9b352/foods-09-01013-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/decc/7466277/32f05e073a60/foods-09-01013-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/decc/7466277/3e89eb871e4e/foods-09-01013-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/decc/7466277/de32403330d1/foods-09-01013-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/decc/7466277/6cd984e9b352/foods-09-01013-g004.jpg

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