Investigation of microbial load of industrial dried vegetables based on cold plasma
Publish place: The 13th International Conference on Food Industry Science, Organic Agriculture and Food Security
Publish Year: 1401
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
FSACONF13_009
تاریخ نمایه سازی: 29 فروردین 1402
Abstract:
Nowadays, food industry experts consider the use of cold plasma method as a non-thermal method for reducing microbial load and cold sterilization. In this study, the antimicrobial effect of cold plasma was considered in order to provide microbial safety. The aim of this study was to investigate the effect of cold plasma on the work cycle (۸, ۱۲ and ۱۶) percent and different times (۲.۵, ۵ and ۱۰ minutes) to evaluate the microbial properties of cold plasma treatments. The results of this study showed that with increasing the duration of effectiveness with cold plasma, the growth rate of bacteria such as total microorganisms, mold and yeast, Escherichia coli, and Enterobacteriaceae decreased significantly, and was negative in Staphylococcus aureus (P <۰.۰۵). It should be noted that the microbial quality of cold plasma-treated treatments was much lower than the control treatment. In general, the results of this study showed that the use of non-thermal cold plasma in dried vegetables maintains and improves the nutritional value without adversely affecting the treatments, and is also a good alternative to thermal depollutionizing methods.
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Authors
Mahdis Moradi
Lecturer at Islamic Azad University, Gorgan Branch, Iran
Mohadeseh Eslami Kanafi
Lecturer at the Comprehensive Scientific and Applied University of Gilan Province, Iran
Seyed Davood Mir Sadeghi
PhD student of Entrepreneurship Management, Aliabad Katul Higher Education
Melika Zandi
Expert of Rahpooyan Danesh Kolak Laboratory,Tehran,Iran
Samira Yazdankhah
Assistant Professor, Basir Abek Institute of Higher Education, Iran
Amir Reza Herzvi
Student of food science and engineering engineering Islamic Azad University,Gorgan,Iran