Improving the quality of vegetable foodstuffs by microwave inactivation
- 주제(키워드) Dielectric , Microwave heating , Pretreatment inactivation , Retort , Vegetable foodstuffs
- 등재 SCIE, SCOPUS, KCI등재
- OA유형 Green Published
- 발행기관 The Korean Society of Food Science and Technology
- 발행년도 2020
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000165980
- 본문언어 영어
- Published As http://dx.doi.org/10.1007/s10068-019-00652-2
- PubMed https://pubmed.ncbi.nlm.nih.gov/31976130
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
With the aim of improving the loss of quality in retorted vegetables, experiments on pretreatment inactivation using microwaves were carried out to allow the heating intensity to be reduced during retorting. Microwave heating reduced the bacteria level by 103 CFU/g, and was a more effective method considering the short processing time of 3 min and the required energy being 70–80% of that when using steam. The inactivation effect was due to dielectric heat generation by the high-frequency microwaves. The inactivation effect for heat-resistant Bacillus amyloliquefaciens was indicated by a reduction of 102 CFU/g after 3 min of microwave heating. The total bacteria counts for peeled potato and spicy sauce with vegetables decreased by 3–4 log CFU/g after 3 min using microwaves, and heat-resistant microorganisms were reduced by 2 log CFU/g. Combining microwave heating and mild retorting is expected to produce higher quality vegetable foodstuffs compared to conventional retorting. © 2019, The Korean Society of Food Science and Technology.
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