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投稿时间:2024-02-25
投稿时间:2024-02-25
中文摘要: 鲜食黄花菜极易被腐败菌污染,从而造成品质下降,货架期缩短。为在不引起鲜食黄花菜品质劣变的前提下,有效杀灭腐败菌、延长货架期,该文设计一种直充式低温等离子体冷杀菌设备。该设备通过空气压缩机将压缩后的空气泵入双介质阻挡放电器中,将经电力处理后的空气直接通入鲜食黄花菜保鲜袋内,达到低温等离子体冷杀菌的目的。通过单因素试验,研究处理电压、处理频率、处理时间对鲜食黄花菜杀菌率的影响,以感官评分、呼吸强度为评价指标,通过响应面试验确定最佳工艺条件。结果表明,低温等离子体处理对黄花菜表面微生物有显著的杀菌效果,对黄花菜的呼吸强度有明显的抑制作用,最佳处理工艺条件为处理电压110 V、处理频率130 Hz、处理时间70 s。在此条件下处理的鲜食黄花菜,在4 ℃贮藏温度下,货架期可达15 d,与对照组相比延长6 d。
Abstract:Fresh daylily is susceptible to the contamination of spoilage bacteria,which result in reduced quality and shortened shelf life. To effectively kill spoilage bacteria and extend the shelf life without causing quality deterioration of fresh daylily,a direct-charged low-temperature plasma sterilization instrument was designed.The instrument pumped the compressed air into the double-medium barrier discharger through an air compressor. And then the air after electric treatment was directly passed into the fresh daylily preservation bag to achieve sterilization by low-temperature plasma. The effects of treatment voltage,frequency,and time on the bactericidal rate were studied by single factor experiments. The sterilization conditions were optimized by the response surface methodology with the sensory score and respiration intensity as the evaluation indexes. The results showed that the low-temperature plasma treatment had a significantly bactericidal effect on the surface microorganisms and a significantly inhibitory effect on the respiration intensity of daylily. The optimal sterilization conditions were 110 V,130 Hz,and 70 s. The shelf life of fresh daylily treated under these conditions reached up to 15 d at the storage temperature of 4 ℃,extending by 6 d compared with that of the control group.
文章编号:202510008 中图分类号: 文献标志码:
基金项目:宁夏重点研发计划项目“黄花菜高值化加工利用关键技术研究与配套装备研制及示范推广”(2019BFF02004)
| Author Name | Affiliation |
| YU Shilei,LI Xiaoning,ZHANG Haihong * | School of Food Science and Engineering,Ningxia University,Yinchuan 750001,Ningxia,China |
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