مطالعه اثر حرارت‌دهی اهمیک و حمام آب بر بقای اشرشیاکلی در آب هویج

نویسندگان
سیدرامین رفیعایی 1
نفیسه زمین دار 2
1 دانش آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)
2 گروه علوم و صنایع غذایی- دانشگاه آزاد اسلامی اصفهان (خوراسگان)
10.22034/FSCT.22.158.50
چکیده
هویج پس از آب‌گیری دارای عمر نگه‌داری بسیار پایینی می‌باشد. پاستوریزاسیون راهی مناسب برای حفظ و تجاری‌سازی این محصول می‌باشد. در این مطالعه از دستگاه اهمیک به عنوان منبع گرمایش استفاده گردید و باکتری اشرشیاکلی به عنوان شاخص کفایت غیرفعال سازی فرم رویشی باکتری برای پاستوریزاسیون انتخاب گردید. آب‌هویج تازه تحت 3 سطح دمای 48، 55 و 62 درجه سانتی‌گراد و 6 سطح زمان 0، 30، 60، 90، 120و 150 ثانیه با ولتاژ ثابت 100 ولت تحت فرآیند حرارتی قرار گرفت و تعداد باکتری‌های بازمانده مورد بررسی قرار گرفتند. همچنین پاستوریزاسیون به روش متعارف حمام آب داغ نیز انجام گرفت و با روش اهمیک مورد مقایسه قرار گرفت که نتیجه‌ی آن کارایی بیشتر روش اهمیک را نشان داد. پاستوریزاسیون به روش اهمیک علاوه بر جلوگیری از اتلاف وقت و انرژی با سرعت بالا باعث غیرفعال شدن فرم رویشی باکتری‌ها در مدت زمان بسیار کمی شده است. تغییرات بازمانده‌های باکتری‌ها با افزایش دما و زمان به وسیله‌ی طرح کاملا تصادفی درسطح احتمال 1% معنی‌دار شد. اثر روش و زمان و اثر متقابل روش و زمان بر کاهش تعداد باکتری‌های زنده‌مانده معنی‌دار بود(0.05>P). در دمای 62 درجه سانتی‌گراد بهترین نتیجه برای حرارت‌دهی اهمیک حاصل شد.
کلیدواژه‌ها
غیرفعال سازی
اشرشیاکلی
آب هویج
اهمیک

موضوعات

عنوان مقاله English

Investigating the effect of ohmic and water bath heating on surviving of Escherichia coli

نویسندگان English

Seyedramin Rafiaei 1
Nafiseh Zamindar 2
1 Master Student, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University
2 Department of Food Science and Technology-Isfahan ( Khorasgan) Branch Islamic Azad University
چکیده English

Carrot juice has a very short shelf-life after production. Pasteurization is a suitable way to preserve and commercialize this product. In this study, an ohmic device was used as a heat source and Escherichia coli was chosen as an indicator of the effectiveness of bacterial inactivation for pasteurization. Fresh carrot juice was subjected to 3 temperature levels of 48, 55, and 62℃ and 6 time levels of 0, 30, 60, 90, 120, and 150 seconds at a constant voltage of 100 volts under thermal processing and the number of surviving bacteria was investigated. . Conventional hot water bath pasteurization was also performed and compared with the ohmic method, which proved the greater efficiency of the ohmic method. Ohmic pasteurization not only prevents waste of time and energy but also leads to the inactivation of bacterial vegetative forms in a very short time at high speed. The changes in surviving bacteria with increasing temperature and time were significant at the 1% probability level using a completely randomized method. At 62℃, the best result for Escherichia coli was obtained.

کلیدواژه‌ها English

Inactivation
Escherichia coli
Carrot juice
Ohmic heating
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