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Food Qual Safet
Food Qual Safet  2017, Vol. 1 Issue (1): 93-100    DOI: 10.1093/fqs/fyx005
Research Articles     
射频加热灭活西兰花粉中微生物
Radio frequency heating to inactivate microorganisms in broccoli powder
Yicun Zhao*, Wei Zhao*,**, Ruijin Yang*, Jaideep Singh Sidhu***, Fanbin Kong***
*State Key Laboratory of Food Science and Technology, School of Food Science and Technology and **Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China and ***Department of Food Science & Technology, University of Georgia, Athens, Georgia, USA
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摘要： 近年来，包括蔬菜干制品在内的低水分活度食品的安全性被日渐关注。微生物可能不会在低aw食物中生长，但可以生存一段相当长时间。低水分活度食物变成高水分活度时会存在很大风险，低aw食物中被抑制的微生物将会在高aw环境中成长。在本研究中，西兰花蔬菜粉（aw = 0.586）通过射频加热进行巴氏杀菌处理。本文对聚丙烯塑料包装后的西兰花粉的加热模式和温度进行了研究。非均匀加热模式的特征在于在食品粉末包装的内部和中心温度比其外表面高很多。射频加热处理期间的滚动和旋转可有效提高加热均匀性。本文对不同射频加热处理时间西兰花粉中的微生物和颜色变化进行了研究，结果表明射频加热5分钟后微生物菌落大大降低而且颜色变化不显著。研究还表明，射频加热处理的样品经冷冻处理可以有效地继续降低西兰花粉中的微生物。射频处理结合冷冲击技术对低湿食品质量控制具有巨大的潜力。
关键词： 低水分活度食品;  西兰花粉;  射频    
Abstract: Recently, the safety of low-water-activity (aw) foods, including dried vegetables, has become a major concern. It has been realized that microorganisms may not grow in low-aw foods but can survive for rather long period of time. But it represents significant risk especially when the low-aw foods are added to high-aw foods, because the inhibited microorganisms in low-aw foods will grow in high-aw environment. In this study, broccoli powder (aw = 0.586) was pasteurized by radio frequency (RF) treatment using a 6 kW, 27.12 MHz pilot-scale RF system. Heating patterns and temperature profiles in broccoli powder package in a polypropylene plastic pouch (17 × 12 × 5 cm) during RF heating were studied. The non-uniform heating pattern was validated, characterized by much higher temperatures (about 17–32°C) in the interior and centre of the food powder package than that in the exterior surface. Rolling over and rotation during RF treatment were proven effective to improve the heating uniformity. Microbial reduction and change of colour of broccoli powder after RF heating for different time periods were studied, and the results showed that the level of microbial inactivation was greatly reduced by 4.2 log colony-forming units (CFU)/g with insignificant colour degradation after RF heating for 5 min. The study also indicated that cold-shock treatment [kept the treated sample at freezing temperature (-18°C) for 48 h] following RF treatment further effectively reduced the microorganisms in broccoli powder from 3.0 log CFU/g immediately after RF treatment to less than 30 CFU/g, which indicated that cold shock in conjunction with RF heating is a promising technology with a potential to reduce the strength of applied RF and thus contributing to better retention of quality of low-moisture foods.
Key words: Low-water-activity foods    broccoli powder    radio frequency (RF)    decontamination
收稿日期: 2016-11-22 出版日期: 2017-03-26
通讯作者: Wei Zhao, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China.     E-mail: zhaow@jiangnan.edu.cn
作者简介: Wei Zhao, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China.
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Yicun Zhao
Wei Zhao
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引用本文:

Yicun Zhao, Wei Zhao, Ruijin Yang, Jaideep Singh Sidhu, Fanbin Kong. Radio frequency heating to inactivate microorganisms in broccoli powder. Food Qual Safet, 2017, 1(1): 93-100.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqs/fyx005    或    http://www.zjujournals.com/fqs/CN/Y2017/V1/I1/93

[1] Ammar Altemimi, Salah Naji Aziz, Asaad R S Al-HiIphy, Naoufal Lakhssassi, Dennis G Watson, Salam A Ibrahim . 射频加热技术在食品加工中的应用综述[J]. Food Qual Safet, 2019, 3(2): 81-91.