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Word格式.docx
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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Word格式.docx
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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:
20**年5月
Emergingtechnologiesforkeepingmicrobialandsensoryqualityofminimallyfreshprocessedfruitsandvegetables
Theemphasisinpost-harvestfruitprotectionagainstqualityattributeslosses,physiologicaldisorders,diseasesandinsectshasshiftedfromusingagro-chemicalstovariousalternativetechniques,includingbiologicalcontrol,culturaladaptationsandphysicalmethodssuchascontrolledatmosphere(CA),MAPandirradiation.Giventherestrictionsofchemicaluseinplantfoodsandbecausemanyofthemcauseecologicalproblemsorarepotentiallyharmfultohumansandmaybewithdrawnfromuse,theadvantageofthesealternativetechniquesisthatnochemicalsareinvolved(Arté
s,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;
Castañ
eretal.,1996;
Tomá
s-Barberá
netal.,1997;
Delaquisetal.,1999,2000,2004;
Sapers,2001;
Suslow,2002;
Jacxsens,2002;
Aguayo,2003;
Allende,2003).
1.Hydrogenperoxide
Treatmentsofhydrogenperoxide(H2O2)seemtobeapromisingalternativetochlorinefordisinfectingminimallyfreshprocessedvegetables(Soliva-FortunyandMartí
n-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
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- 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