通过非接触式感应加热技术对子种子进行持续清除污染:评估微生物负载和质量变化
Edris Rahmati1, Mohammad Hadi Khoshtaghaza1, Ahmad Banakar1
1Department of Biosystems Engineering, Tarbiat Modares University, Tehran, Iran.
Heliyon
|February 22, 2024
概括
无接触感应加热有效地减少了子种子上的微生物负载. 这项创新技术在不显著影响精油质量的情况下,对香料去污表示有希望.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 越来越多的高质量食品需求需要创新的微生物减少技术来减少香料.
- 传统的消毒方法可能会对香料质量产生负面影响.
研究的目的:
- 为了评估自己设计的无接触感应加热系统对子种子去污染的有效性.
- 评估诱导加热对金种子微生物负载和质量属性的影响.
主要方法:
- 在115°C,135°C和155°C的温度下,在45s,60s和75s的时间内,对受污染的子种子进行了非接触式诱导加热.
- 分析的依赖变量包括微生物负荷,颜色,精油含量,表面形态,样品温度和能源消耗.
主要成果:
- 最佳处理 (155°C - 60s) 显著减少了有氧板数量,从6.21到2.97 CFU/g.
- 模具,酵母和大肠杆菌也大幅减少.
- 总体颜色差异增加,但精油含量在统计学上与对照组保持相似.
结论:
- 无接触感应加热是一种有前途的技术,用于香料的表面消毒.
- 该过程有效地减少了微生物污染,同时保持了精油质量.
- 这些发现为工业规模采用这项技术提供了基础.
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