冷等离子体对牛奶微生物及理化性质的影响

IF 2.9 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering Pub Date : 2025-04-10 DOI:10.1111/jfpe.70098

Kave Koorehpaz, Saber Amiri, Mohammad Reza Vardast, Mohammad Yousefi

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引用次数: 0

摘要

采用RSM CCD设计，确定了最佳处理参数：处理时间12.97 min，设备与牛奶表面之间的距离为2 cm。颜色指数、维生素B2水平和色差在处理样品和对照样品之间无显著差异。等离子体处理将pH值从6.68略微降低到6.59，随着处理时间的延长和距离的缩短，粘度显著升高。细菌分析显示，在冷血浆处理后，金黄色葡萄球菌和铜绿假单胞菌的数量显著减少，其中金黄色葡萄球菌的减少更为明显。这些发现强调了冷血浆在保持牛奶品质方面的功效。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The Application of Cold Plasma on Microbial and Physicochemical Properties of Milk

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The Application of Cold Plasma on Microbial and Physicochemical Properties of Milk

Using the RSM CCD design, the study identified optimal treatment parameters: 12.97 min of treatment time and a 2 cm distance between the device and milk surface. Color indexes, vitamin B2 levels, and color differences showed no significant variances between treated and control samples. Plasma treatment marginally lowered pH from 6.68 to 6.59, and viscosity notably rose with longer treatment times and shorter distances. Bacterial analysis revealed significant reductions in S. aureus and P. aeruginosa populations post-cold plasma treatment, with a more pronounced decrease observed in S. aureus. These findings highlight the efficacy of cold plasma in retaining milk quality.

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.