کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8887951 | 1628375 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Disinfection efficacy of electrolyzed oxidizing water on brown rice soaking and germination
ترجمه فارسی عنوان
کارایی ضدعفونی کردن آب اکسیداسیون الکترولیز بر روی برنج قهوه ای خیساندن و جوانه
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کلمات کلیدی
آب الکلیلی کمی اسیدی، آب الکترولیز اسیدی، برنج قهوه ای، میکروبیولوژیک طبیعی، اسپری باسیلوس سرئوس، غیر فعال کردن
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Brown rice is prone to be contaminated by microorganism and it is a common problem during brown rice soaking and germination. In this study, efficacy of acidic electrolyzed water (AEW) and slightly acidic electrolyzed water (SAEW) with different available chorine concentrations (ACC) on inactivation of natural microbiota and inoculated Bacillus cereus spores on brown rice was determined. Effect of replacing treatment solution during soaking and properties of brown rice after treatment was also determined. Brown rice was treated with AEW and SAEW at ACC of 50, 100 and 150â¯mg/L for 30 or 60â¯minâ¯at the ratio of 1: 5 (w/v) to remove the natural microbiota and then soaked in sterilized deionized water for the following 24â¯h. The results showed AEW with ACC of 150â¯mg/L for 30 or 60â¯min treatment decontaminated natural microbiota completely with no significant impact on properties of brown rice and could be used to remove microbiota on brown rice for the following inoculation trials. AEW and SAEW with ACC of 50, 100 and 150â¯mg/L were used to soak brown rice for 24â¯h and achieved the reduction of B. cereus spores inoculated on brown rice about 1.6-3.3 logs. AEW and SAEW with ACC of 50 and 100â¯mg/L replaced for 5 times during brown rice soaking achieved additional 2.40, 2.87 and 2.80, 2.78 log reductions respectively, in comparison with electrolyzed oxidizing (EO) waters with the same ACC soaked brown rice without replacement. However, germination potential and germination rate of brown rice were negatively affected by AEW for 24â¯h soaking. Results suggested that the application of SAEW to soak brown rice could reduce the microorganism with no adverse effect or even promote the properties of brown rice and hence could be used safely in food industry for brown rice soaking. Other approaches will be needed to combine with EO water for brown rice germination to reduce microbiota.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 89, July 2018, Pages 38-45
Journal: Food Control - Volume 89, July 2018, Pages 38-45
نویسندگان
Chunling Zhang, Xiaodong Xia, Baoming Li, Yen-Con Hung,