紫外线净化在延长烘焙面包货架期方面的潜力。

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Food Science and Technology International Pub Date : 2024-10-01 Epub Date: 2023-03-12 DOI:10.1177/10820132231162170
Els Debonne, Margaux Thys, Mia Eeckhout, Frank Devlieghere
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引用次数: 0

摘要

研究了紫外线(254 纳米)处理对烘焙全麦、黑麦和六谷面包无霉菌货架期的影响。目前,这些面包都是先烘烤,然后用高密度聚乙烯(HDPE)薄膜包裹,在室温下运输或储存几天,再进行全面烘烤和销售/消费。一般来说,五天后,这些面包就会出现发霉变质的迹象。如果能将保质期延长一天或更多天,就能为面包师或零售商带来巨大的经济和物流效益。在这项研究中,我们采用了不同的参数,包括通量率(辐照强度)、通量(紫外线剂量)、紫外线灯距离(DTL)和普通高密度聚乙烯包装膜(20 微米)的层数。面包经过紫外线处理(0-2502 mJ/cm²),包装后在室温下储存 15 天(21.5 ± 0.8°C)。与面包类似,装有黑曲霉、蒙特维德曲霉和喙青霉孢子的琼脂平板也经过了紫外线处理(0-1664 mJ/cm²),并在 15 天内(25°C)每天检查是否有可见的霉菌生长。黑曲霉对紫外线的抗性最强,需要 800 mJ/cm² 的通量才能抑制其在 15 天储存期间的生长,而对于 P. roqueforti 和 A. montevidensis,紫外线水平分别为 291 和 133 mJ/cm² 就足够了。此外,使用 2502 mJ/cm²,全麦、黑麦和六谷面包的保质期可分别从 5 天、8 天和 9 天延长到 6 天、8 天和 9 天。较高的紫外线剂量对货架期的影响达到了最大值,无霉菌货架期数据的广泛传播对其影响很大。影响紫外线净化潜力的主要因素是面包表面粗糙、DTL 的差异、后污染的可能性和包装材料的紫外线渗透性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The potential of UVC decontamination to prolong shelf-life of par-baked bread.

The effect of UVC (254 nm) treatment on the mould-free shelf-life of par-baked wholemeal, rye and six-grain bread was examined. Currently, these breads are par-baked, wrapped in high-density polyethylene (HDPE)-foil and transported or stored at room temperature for a couple of days before being full-baked and sold/consumed. Generally, after five days, these breads show signs of mould spoilage. A shelf-life increase in one or more days would already offer immense economical and logistic benefits for the baker or retailer. In this study, the parameters fluence rate (irradiation intensity), fluence (UV dose), distance to the UV-lamp (DTL) and number of layers of a common wrapping HDPE-foil (20 µm) were diversified. The breads were subjected to a UVC treatment (0-2502 mJ/cm²), packed and stored at room temperature for a period of 15 days (21.5 ± 0.8 °C). Similar as for the breads, agar plates with mould spores of Aspergillus niger, Aspergillus montevidensis and Penicillium roqueforti were UVC treated (0-1664 mJ/cm²) and checked daily for visible mould growth during 15 days (25 °C). Aspergillus niger showed the strongest resistance towards UVC, a fluence of 800 mJ/cm² was needed to inhibit growth during 15 days of storage, whereas for P. roqueforti and A. montevidensis, respectively, UV levels of 291 and 133 mJ/cm² were found sufficient. Furthermore, the shelf-life of wholemeal, rye and six-grain bread can be prolonged from 5 to 6, 8 and 9 days, respectively, using 2502 mJ/cm². The effect of higher UVC dosage on shelf-life reached a maximal level and was strongly impacted by the wide spread on data of mould-free shelf-life. The main factors influencing the potential of UV decontamination were the rough bread surface, differences in DTL, the possibility of post-contamination and UV permeability of packaging materials.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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