强脉冲光处理对方便婴儿食品中蜡样芽孢杆菌孢子灭活的研究

Q4 Agricultural and Biological Sciences

Korean Journal of Food Science and Technology Pub Date : 2023-10-31 DOI:10.9721/kjfst.2023.55.5.531

Hyeon-min Ryu, Chan-Ick Cheigh

{"title":"强脉冲光处理对方便婴儿食品中蜡样芽孢杆菌孢子灭活的研究","authors":"Hyeon-min Ryu, Chan-Ick Cheigh","doi":"10.9721/kjfst.2023.55.5.531","DOIUrl":null,"url":null,"abstract":"This study aimed to assess the effects of intense pulsed light (IPL) treatment for the inactivation of Bacillus cereus spores in apples and pears for convenience infant foods by varying treatment voltage (800-1600 V) and time (10-240 s). The results of the study indicated that IPL treatment reduced the number of spores by up to 2.35 log units in apples and 2.94 log units in pears. Additionally, the temperature of apples and pears increased by 2.6 and 4.7℃, respectively, after IPL treatment at 1600 V for 240 s. Color analysis showed a significant decrease in L* values and an increase in a* values of the fruits treated with 1600 V for 240 s, but no significant change in b* values of apples for 240 s and pears for 120 s. These results demonstrate that B. cereus spores on convenient infant food ingredients can be effectively inactivated by IPL treatment without sacrificing the quality of these fruits.","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":"79 ","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Intense pulsed light treatment for inactivation of Bacillus cereus spores in fruits for convenience infant foods\",\"authors\":\"Hyeon-min Ryu, Chan-Ick Cheigh\",\"doi\":\"10.9721/kjfst.2023.55.5.531\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study aimed to assess the effects of intense pulsed light (IPL) treatment for the inactivation of Bacillus cereus spores in apples and pears for convenience infant foods by varying treatment voltage (800-1600 V) and time (10-240 s). The results of the study indicated that IPL treatment reduced the number of spores by up to 2.35 log units in apples and 2.94 log units in pears. Additionally, the temperature of apples and pears increased by 2.6 and 4.7℃, respectively, after IPL treatment at 1600 V for 240 s. Color analysis showed a significant decrease in L* values and an increase in a* values of the fruits treated with 1600 V for 240 s, but no significant change in b* values of apples for 240 s and pears for 120 s. These results demonstrate that B. cereus spores on convenient infant food ingredients can be effectively inactivated by IPL treatment without sacrificing the quality of these fruits.\",\"PeriodicalId\":17861,\"journal\":{\"name\":\"Korean Journal of Food Science and Technology\",\"volume\":\"79 \",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9721/kjfst.2023.55.5.531\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9721/kjfst.2023.55.5.531","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 0

摘要

研究了强脉冲光(IPL)处理不同电压(800 ~ 1600 V)和时间(10 ~ 240 s)对苹果和梨中蜡样芽孢杆菌孢子灭活的影响。结果表明，IPL处理对苹果和梨中蜡样芽孢杆菌孢子的灭活效果分别为2.35和2.94个对数单位。1600 V IPL处理240 s后，苹果和梨的温度分别升高2.6℃和4.7℃。颜色分析表明，1600v处理240s后，果实的L*值显著降低，a*值显著升高，而苹果和梨的b*值在240s后无显著变化。结果表明，通过IPL处理可有效灭活方便婴儿食品原料上的蜡样芽孢杆菌孢子，而不影响这些水果的品质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Intense pulsed light treatment for inactivation of Bacillus cereus spores in fruits for convenience infant foods

This study aimed to assess the effects of intense pulsed light (IPL) treatment for the inactivation of Bacillus cereus spores in apples and pears for convenience infant foods by varying treatment voltage (800-1600 V) and time (10-240 s). The results of the study indicated that IPL treatment reduced the number of spores by up to 2.35 log units in apples and 2.94 log units in pears. Additionally, the temperature of apples and pears increased by 2.6 and 4.7℃, respectively, after IPL treatment at 1600 V for 240 s. Color analysis showed a significant decrease in L* values and an increase in a* values of the fruits treated with 1600 V for 240 s, but no significant change in b* values of apples for 240 s and pears for 120 s. These results demonstrate that B. cereus spores on convenient infant food ingredients can be effectively inactivated by IPL treatment without sacrificing the quality of these fruits.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Korean Journal of Food Science and Technology Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.