The application of UVC light-emitting diodes irradiation for decontamination in fresh Tartary buckwheat noodles

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-15 DOI:10.1515/ijfe-2022-0189

Y. Li, Gui-Mei Dong, Ji-lin Dong, Yingying Zhu, Ruiling Shen

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引用次数: 0

Abstract

Abstract Fresh noodles are easily to deterioration and contamination by microorganisms, improving its quality retention remains challenging. This study shows the potential of Ultraviolet C light-emitting diodes (UVC-LEDs, 275 nm) for the inactivation of Bacillus subtilis or Staphylococcus aureus inoculated on Tartary buckwheat fresh Tartary buckwheat noodles (FTBN) and as well as the inactivation of natural microbiota and quality of FTBN treated with UVC-LEDs during storage at 25 °C. The results showed that within a certain irradiation range of UVC-LEDs (0–1200 mJ/cm2), B. subtilis and S. aureus inoculated with FTBN would have deactivation and the dosage-dependent manner (P < 0.05). The initial total plate count of FTBN treated with UVC-LEDs was significantly reduced (P < 0.05) and shelf life was extended to 3 days. Changes of the pH, color, water distribution, cooking characterisitcs, and texture properties of FTBN treated with UVC-LEDs were delayed during storage. Based on these advantages, UVC-LEDs has good sterilization performance and improves the shelf life of noodles.

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UVC发光二极管辐照在鲜苦荞面去污中的应用

摘要新鲜面条很容易被微生物变质和污染，提高其品质保持率仍然具有挑战性。这项研究显示了紫外线C发光二极管（UVC LED，275 nm）用于灭活接种在苦麦新鲜苦麦面（FTBN）上的枯草芽孢杆菌或金黄色葡萄球菌，以及在25℃储存期间灭活用UVC LED处理的FTBN的天然微生物群和质量 °C。结果表明，在一定的UVC LED照射范围内（0–1200 mJ/cm2），枯草芽孢杆菌和金黄色葡萄球菌接种FTBN后具有失活和剂量依赖性（P<0.05） 天。用UVC LED处理的FTBN的pH、颜色、水分分布、烹饪特性和质地特性的变化在储存过程中被延迟。基于这些优点，UVC LED具有良好的杀菌性能，并提高了面条的保质期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.

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