Moonsub Kochakon, Seesuriyachan Phisit, Boonyawan Dheerawan, Rachtanapun Pornchai, Sawangrat Choncharoen, Opassuwan Takron, Wattanutchariya Wassanai
Advanced Technology and Innovation Management for Creative Economy Research Group (AIMCE), Chiang Mai University, Chiang Mai, Thailand.
Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai, Thailand.
Food Chem X. 2024 Oct 16;24:101890. doi: 10.1016/j.fochx.2024.101890. eCollection 2024 Dec 30.
The research study suggested using plasma-activated water (PAW) along with auxiliary technologies, such as micro/nanobubbles (MNB), ultraviolet (UV) photolysis, and ultrasonication (US), to increase the effectiveness of sterilization. By using Factorial Design of Experiments (DOE) techniques, the characteristics and optimal production that contributed to disinfecting pathogens were assessed. Analysis revealed that () infection rate was most significantly influenced by factors including duration of MNB, UV, and the interaction term between MNB*UV. The optimal conditions for reduction in chicken and beef of 8.41 and 8.20 log CFU/ml, respectively, which were found when PAW was combined with UV and US for 20 min of treatment. This study arrives to the conclusion that combining PAW with appropriate supplementary technologies increased efficiency and enhance disinfection effectiveness in chicken and beef which could be implemented for another alternative pathogen inactivation in food industry. © 2017 Elsevier Inc. All rights reserved.
该研究表明，使用等离子体活化水（PAW）并结合微/纳米气泡（MNB）、紫外线（UV）光解和超声处理（US）等辅助技术，可提高杀菌效果。通过实验设计（DOE）技术，评估了有助于杀灭病原体的特性和最佳生产条件。分析表明，（）感染率受MNB持续时间、UV以及MNB*UV交互项等因素的影响最为显著。当PAW与UV和US联合处理20分钟时，鸡肉和牛肉中的细菌分别减少了8.41和8.20 log CFU/ml，达到最佳条件。本研究得出结论，将PAW与适当的辅助技术相结合可提高效率，并增强鸡肉和牛肉中的消毒效果，这可用于食品工业中另一种替代病原体灭活方法。© 2017爱思唯尔公司。保留所有权利。
