机械专业文献翻译保持微创新鲜已加工果蔬的微生物和感官质量的新兴技术.docx
- 文档编号:1037221
- 上传时间:2022-10-15
- 格式:DOCX
- 页数:8
- 大小:25.70KB
机械专业文献翻译保持微创新鲜已加工果蔬的微生物和感官质量的新兴技术.docx
《机械专业文献翻译保持微创新鲜已加工果蔬的微生物和感官质量的新兴技术.docx》由会员分享,可在线阅读,更多相关《机械专业文献翻译保持微创新鲜已加工果蔬的微生物和感官质量的新兴技术.docx(8页珍藏版)》请在冰豆网上搜索。
机械专业文献翻译保持微创新鲜已加工果蔬的微生物和感官质量的新兴技术
文献翻译
(20**届本科)
学院:
食品学院
专业:
食品科学与工程(物流工程)
班级:
高地一班
姓名:
xxx
学号:
xxx
指导教师:
xxx
20**年5月
Emergingtechnologiesforkeepingmicrobialandsensoryqualityofminimallyfreshprocessedfruitsandvegetables
Theemphasisinpost-harvestfruitprotectionagainstqualityattributeslosses,physiologicaldisorders,diseasesandinsectshasshiftedfromusingagro-chemicalstovariousalternativetechniques,includingbiologicalcontrol,culturaladaptationsandphysicalmethodssuchascontrolledatmosphere(CA),MAPandirradiation.Giventherestrictionsofchemicaluseinplantfoodsandbecausemanyofthemcauseecologicalproblemsorarepotentiallyharmfultohumansandmaybewithdrawnfromuse,theadvantageofthesealternativetechniquesisthatnochemicalsareinvolved(Artés,1995;GrahamandStevenson,1997;Reddyetal.,1998;Mathreetal.,1999;Sanzetal.,1999;Daugaard,2000;Harkeretal.,2000;Marquenieetal.,2003).Additionally,preservationtechniquesarebecomingmilderinresponsetodemandsofconsumersforhigherquality,moreconvenientfoodsthatarelessheavilyprocessedandpreservedandlessreliantonchemicalpreservatives(AbeeandWounters,1999).
Theuniquewaytoassuremicrobialandsensoryqualityofminimallyfreshprocessedplantproductsreliesonrefrigeratedstorageanddistribution,althoughcombinationofrefrigerationandsubinhibitorypreservationtechniquescouldprolongtheirshelf-life.
Asmentionedabove,manynon-conventionalmethodsarenowbeinginvestigated;however,therearesomelimitationstotheirapplicationsincesomemethodsarenotapplicabletofresh-cutfruitsandvegetablesbecauseofdamagetoplanttissuebutonlytoliquidfoodssuchasfruitjuices(CarlinandNguyen-the,1997).Therefore,inthissectionthosetechniquesthatcanbeusedtopreservefreshprocessedplantfoodswillberevised.
Themostcriticalstepintheproductionchainofminimalfreshprocessingoffruitsandvegetablesiswashing-disinfection.Forthisreason,specialattentiontothealternativesanitizingagentsaswellasthenewtechnologiesfordisinfectionofthesecommoditieswillbegiven.Todeveloporimprovewashingandsanitizingtreatments,specialattentionshouldbepaidtothecompatibilityoftreatmentswithcommercialpractices,cost,absenceofinducedadverseeffectsonproductqualityandtheneedforregulatoryapprovalandconsumeracceptance(Sapers,2001).Somealternativestosanitizingagentsare:
O3,ClO2,peraceticacid(about90–100ppm),H2O2,organicacids(acetic,lactic,citric,malic,sorbicandpropionicacidsat300–500mg/ml),electrolysedwater,radiofrequency,hotwatertreatmentsandUV-Cradiation(Adamsetal.,1989;Masson,1990;Castañeretal.,1996;Tomás-Barberánetal.,1997;Delaquisetal.,1999,2000,2004;Sapers,2001;Suslow,2002;Jacxsens,2002;Aguayo,2003;Allende,2003).
1.Hydrogenperoxide
Treatmentsofhydrogenperoxide(H2O2)seemtobeapromisingalternativetochlorinefordisinfectingminimallyfreshprocessedvegetables(Soliva-FortunyandMartín-Belloso,2003).H2O2isgenerallyrecognizedassafe(GRAS)forsomefoodapplications,buthasnotyetbeenapprovedasanantimicrobialwash.ItdoesnotproduceresiduessinceitisrapidlydecomposedbytheenzymecatalasetowaterandO2(Sapers,2001).VariousexperimentalantimicrobialapplicationsofH2O2forfoodshavebeendescribed,includingpreservationofvegetablesalads,berriesandfresh-cutmelons(HagenmaierandBaker,1997)sinceitreducesmicrobialpopulationsandextendstheshelf-lifewithoutcausinglossofquality.SapersandSimmons(1998)recommendeditsuseforfresh-cutmelonasitextendedtheshelf-lifefor4–5daysincomparisontochlorinetreatments.However,theydemonstratedthatH2O2isinjurioustosomecommodities,causingbleachingofanthocyaninsinmechanicallydamagedberries.H2O2vapourdelayedorreducedtheseverityofbacterialsoftrotinfreshprocessedcucumber,greenbellpepperandzucchini,butnoeffectonspoilageoffresh-cutbroccoliwasfound(HagenmaierandBaker,1997).Additionally,anextendedshelf-lifewasfoundinfreshprocessedcucumbers,greenbellpeppersandzucchiniafterwashingina5–10percentsolutionofH2O2for2min(SapersandSimmons,1998).ItmeansthattheapplicabilityofH2O2toabroadrangeofminimallyfreshprocessedvegetablesshouldbedetermined,especiallywithcommoditiesthataresubjecttorapidspoilage.
2.Acidicelectrolysedwater
Thisisanewdisinfectanttechniqueforfreshproducethathasbeenshowntobeefficientduetoitsantimicrobialandantiviralactivitiesforfruitandvegetables(Izumi,1999;KosekiandItoh,2000).Electrolysisofwatercontainingasmallamountofsodiumchloridegeneratesahighlyacidichypochlorousacidsolutioncontaining10–100ppmofa
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- 机械 专业 文献 翻译 保持 创新 加工 微生物 感官 质量 新兴 技术
![提示](https://static.bdocx.com/images/bang_tan.gif)