به‌کارگیری فناوری خلأ-بخار-خلأ (VSV) برای کاهش بار میکروبی ذرت دانه‌ای
محورهای موضوعی :
علوم و صنایع غذایی
مهدی رضایی فرد
1
,
مجید جوانمرد
2
,
علی زنوزی
3
1 - دانش‌آموخته کارشناسی‌ارشد علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد ورامین، ورامین، ایران
2 - دانشیار گروه صنایع غذایی و تبدیلی، پژوهشکده فناوری‌های شیمیایی، سازمان پژوهش‌های علمی و صنعتی ایران، تهران، ایران
3 - استادیار گروه بیوسیستم، پژوهشکده کشاورزی، سازمان پژوهش‌های علمی و صنعتی ایران، تهران، ایران
تاریخ دریافت : 1396/05/21
تاریخ پذیرش : 1397/02/15
تاریخ انتشار : 1397/07/01
کلید واژه:
ذرت دانه‌ای,
خلأ-بخار-خلأ,
کاهش بارمیکروبی,
ویژگی‌های حسی,
چکیده مقاله :
ذرت از جمله مواد غذایی مغذی بوده که در انبارها نگهداری می‌شود. از مهم‌ترین معضلات نگهداری ذرت در انبارها فساد میکروبی می‌باشد، یکی از روش‌های نوین کاهش بار میکروبی مواد غذایی که در این تحقیق به آن پرداخته می‌شود کاهش بارمیکروبی با استفاده از روش خلأ- بخاردهی- خلأ می‌باشد. این روش مبتنی بر آلودگی‌زدایی با استفاده از بخار است که از ترکیب اثرات حرارتی و مکانیکی برای آلودگی‌زدایی استفاده می‌کند. طراحی آزمایش براساس فاکتوریل با طرح پایه کامل تصادفی با سه تکرار انجام شد. فاکتورهای مستقل در این تحقیق شامل: دمای 115، 120 و 125 درجه سلسیوس، زمان بخاردهی 15، 20، 25 ثانیه، زمان خلأ اولیه 60 و 90 ثانیه، زمان خلأ ثانویه 90 و 120 ثانیه و با میزان خلأ 1 بار بودند. متغیرهای وابسته شامل: میزان بار میکروبی کل، میزان کپک و مخمر، درصد رطوبت، درصد خاکستر و متغیرهای حسی شامل رنگ، بو و پذیرش کلی بودند. نتایج نشان داد بین تیمارها بهترین آلودگی زدایی در دمای 125درجه سلسیوس و خلأ اولیه 90 ثانیه و زمان بخاردهی 25 ثانیه وخلأ ثانویه 120 ثانیه بود. با این تیمار میزان کاهش بار میکروبی کل از 4 سیکل لگاریتمی و میزان کپک و مخمر از 6/3 سیکل لگاریتمی بود. بیشترین درصد رطوبت ذرت تیمار شده2/9 درصد بود که با رطوبت بحرانی ذرت در استاندارد ملی ایران (13درصد) فاصله داشت. استفاده از این روش برای آلودگی‌زدایی از مواد غذایی پیشنهاد می‌گردد.
چکیده انگلیسی:
Corn is a nutritious food which is stored in ensilage. Bacterial contamination is the most important problem in storage condition. Vacuum-Steam-Vacuum (VSV) Technology is a safe technique for microbial decontamination of food. In this methods decontaminating done by steam which effects thermally and mechanically to microbial destruction. Statistical Analysis was carried out based on full factorial designs that repeated three times in the form of random plan. Independent variables in this research were temperature (115, 120, 125 °C), steaming time (15, 20, 25 seconds) and first vacuum's time (60, 90 and 120). Dependent variables were Total bacterial load, Total moulds and yeast, moisture content, ash, sensory attributes (color, smell and overall acceptability). The results showed that the best bacterial decontamination was carried out in the following condition: treatment temperature 125 °C, the first vacuum time 90 s, steaming time 25 s and the second vacuum time 120 s. In this condition a decontamination rate of 4 log CFU for total bacterial count and 3.6 reduction log CFU in total mold and yeast was resulted. The highest percentage of moisture content in treated samples was 9.2 % which lower than national standards (13%). This technology as an applicable technique for food decontamination was advice.
منابع و مأخذ:
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· He, S.Y., Zhang, G.C., Yu, Y.Q. and Li, R.G. (2013). Effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhib ition of surface-borne pathogens. International Journal of Refrigeration, 36: 2387–2394.
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· Institute of Standards and Industrial Research of Iran, Measuring ash in corn. Number specifications. ISIRI no 332 ISIRI; 1996. [in Persian]
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· Kozempel, M., Radewonak, R., Scullen, J.O. and Goldbory, N. (2002). Application of the vacuum-steam-vacuum surface intevetion processto reduce bacteria on the surface of fruites and vagetables. Innovative food Science & Emerging Technologies, Issue 3, pp. 63-72.
· Machado, A. and Carvaliho, F. (2013). Microbiological and physical and chemical pernis pigs treated evaluation with organic acid and or steam in control surface for contamination Salmonella Typhimurium. Journal Food Microbiology, Issue 14, pp. 345-351.
· Paolesse. R, A. Alimelli., E. Martinelli and Di Natale. C. (2006). Detection of fungal contamination of cereal grain samples by an electronic nose. Science direct, Issue 119, pp.425–430.
· Pinedo, A. A. and Murr, F.E.X. (2006). Kinetics of vacuum drying of pumpkin (Cucurbita maxima): Modeling with shrinkage. Journal of Food Engineering, pp. 562-567.
· Rezaei, Z. Javanmard, M. Zenouzi, A. (2015). Reduce the microbial load of spice vacuum-steam-vacuum method pepper red and thyme. Master's thesis, Islamic Azad University of Pharmaceutical Sciences. [in Persian]
· Shahedi, M. (2012). Use a vacuum in food processing. Iranian student’s news Agency. Khorasan region. [in Persian]
· Sommers, C.H. and Geveke, s. (2009). Inactivation of Listeria innocua on Frankfurters by Ultraviolet Light and Flash Pasteurization. Journal of Food Science, Issue4, pp 138-141.
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· Dadkhah, A. Khalfi, H. Rajaee. R. (2009). Effects of gamma raddiation on microbial load and effective compound caraway. Journal of Science and Technology. 49(3): pp.55-63. [in Persian]
· Emam, E. (2010). Agriculture Grain. Shiraz University Press. Third edition. [in Persian]
· Haoyu, J., Hongwei, X., Xiaoming, F. and Yanhong, L. (2015). Design and experiment of vacuum-steam pulsed blancher for fruits and vegetables. Transactions of the Chinese Society of Agricultural Engineering, Issue 31.pp 230-238.
· Hassan, A., Skjerve, E., Bergh, C. and Nesbakken, T. (2015). Microbial effect of steam vacuum pasteurisation implemented after slaughtering and dressing of sheep and lamb. Meat Science, 99: 32–37.
· He, S.Y., Zhang, G.C., Yu, Y.Q. and Li, R.G. (2013). Effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhib ition of surface-borne pathogens. International Journal of Refrigeration, 36: 2387–2394.
· Institute of Standards and Industrial Research of Iran. (1992). Grain moisture content. Number specifications. ISIRI No. 2705. [in Persian]
· Institute of Standards and Industrial Research of Iran. (1992). Measuring the amount of mold and yeast in grams. Number specifications. ISIRI No. 10899. [in Persian]
· Institute of Standards and Industrial Research of Iran, Measuring ash in corn. Number specifications. ISIRI no 332 ISIRI; 1996. [in Persian]
· Institute of Standards and Industrial Research of Iran (2000). Total count of microorganisms. Number specifications. ISIRI No. 5272. [in Persian]
· Institute of Standards and Industrial Research of Iran. (2003). Sensory evaluation. Number specifications. ISIRI No. 6933. [in Persian]
· Karami Asbo, R. Aboalfathi. M. (2015). Reducing Aflatxin hn corn. Iranian Plant Protection Research Institute. [in Persian]
· Kochevar, S.L., Sofos, J.N., Bolin, R.R., Reagan decontaminate, J.O., & Smith, G.C. (1997). Steam vacuuming as a pre-evisceration intervention to beef carcasses. Journal of Food Protection, Issue 63, pp.136-143.
· Kozempel, M., Radewonak, R., Scullen, J.O. and Goldbory, N. (2002). Application of the vacuum-steam-vacuum surface intevetion processto reduce bacteria on the surface of fruites and vagetables. Innovative food Science & Emerging Technologies, Issue 3, pp. 63-72.
· Machado, A. and Carvaliho, F. (2013). Microbiological and physical and chemical pernis pigs treated evaluation with organic acid and or steam in control surface for contamination Salmonella Typhimurium. Journal Food Microbiology, Issue 14, pp. 345-351.
· Paolesse. R, A. Alimelli., E. Martinelli and Di Natale. C. (2006). Detection of fungal contamination of cereal grain samples by an electronic nose. Science direct, Issue 119, pp.425–430.
· Pinedo, A. A. and Murr, F.E.X. (2006). Kinetics of vacuum drying of pumpkin (Cucurbita maxima): Modeling with shrinkage. Journal of Food Engineering, pp. 562-567.
· Rezaei, Z. Javanmard, M. Zenouzi, A. (2015). Reduce the microbial load of spice vacuum-steam-vacuum method pepper red and thyme. Master's thesis, Islamic Azad University of Pharmaceutical Sciences. [in Persian]
· Shahedi, M. (2012). Use a vacuum in food processing. Iranian student’s news Agency. Khorasan region. [in Persian]
· Sommers, C.H. and Geveke, s. (2009). Inactivation of Listeria innocua on Frankfurters by Ultraviolet Light and Flash Pasteurization. Journal of Food Science, Issue4, pp 138-141.
