冷等离子体技术在解决卡沙尔奶酪霉菌问题中的应用。
The use of cold plasma technology in solving the mold problem in Kashar cheese.
作者信息
Akarca Gökhan, Atik Azize, Atik İlker, Denizkara Ayşe Janseli
机构信息
Food Engineering Department, Faculty of Engineering, Afyon Kocatepe University, 03200 Afyonkarahisar, Turkey.
Food Technology Program, Afyon Vocational School, Afyon Kocatepe University, 03200 Afyonkarahisar, Turkey.
出版信息
J Food Sci Technol. 2023 Feb;60(2):752-760. doi: 10.1007/s13197-022-05661-4. Epub 2023 Jan 2.
In this study, the possibilities of using cold plasma technology in solving the mold problem, which is one of the most important problems in Kashar cheese, were investigated. For this purpose Kashar cheeses were exposed to cold plasma with different gas compositions. As a result of the study 3-4 log reduction was achieved for both and . The pH and a values of samples were decreased with cold plasma application. The b* values of samples increased while L* and a* values decreased. When all the results obtained are considered as a whole, it can be said that cold plasma technology improves the physicochemical properties of Kashar cheese and provides significant decrease in mold count of the product.
在本研究中，对冷等离子体技术用于解决卡沙尔奶酪最重要的问题之一——霉菌问题的可能性进行了研究。为此，将卡沙尔奶酪暴露于具有不同气体成分的冷等离子体中。研究结果表明，[此处原文缺失两种物质，无法准确翻译]均实现了3-4个对数级的减少。冷等离子体处理后，样品的pH值和a值降低。样品的b值增加，而L值和a*值降低。综合所有获得的结果，可以说冷等离子体技术改善了卡沙尔奶酪的理化性质，并显著降低了产品中的霉菌数量。
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