| Item type |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2011-01-26 |
| タイトル |
|
|
タイトル |
Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Carrot |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Disinfection |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Mildly heated SlAEW |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Quality |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Slightly acidic electrolyzed water |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 著者 |
Koide, Shoji
Shitanda, Douglas
Note, Mizuho
Cao, Wei
|
| 著者(機関) |
|
|
値 |
Faculty of Agriculture, Iwate University |
| 著者(機関) |
|
|
値 |
Faculty of Agriculture, Iwate University,
Faculty of Engineering, Jomo Kenyatta University of Agriculture and Technology |
| 著者(機関) |
|
|
値 |
Faculty of Agriculture, Iwate University |
| 著者(機関) |
|
|
値 |
The key Laboratory of Bio-Environment Engineering, China Agricultural University |
| 登録日 |
|
|
日付 |
2011-01-26 |
| 書誌情報 |
Food Control
巻 22,
号 3-4,
p. 452-456,
発行日 2011-01-01
|
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0956-7135 |
| Abstract |
|
|
内容記述タイプ |
Other |
|
内容記述 |
The efficacy of mildly heated, slightly acidic electrolyzed water (mildly heated SlAEW) at 45 °C for disinfection and maintenance of sliced carrot quality was studied. Mildly heated SlAEW (23 mg/L available chlorine, pH at 5.5) was used to treat the carrots, followed by rinsing with tap water (TW) for 2 min at 4 °C, and its effectiveness as a disinfectant was evaluated. The physicochemical properties of the carrots were determined and a comparison was made between treatments with SlAEW at room temperature (18 °C), TW at 18 °C and mildly heated TW at 45 °C. Results show that total aerobic bacteria, mold and yeast populations were significantly lower after mildly heated SlAEW treatment. Mildly heated SlAEW treatment reduced the total aerobic bacteria by 2.2 log10 CFU/g and molds and yeasts by >1.9 log10 CFU/g compared with TW treatment. Color indices of hue and chroma of sample surfaces were not affected by mildly heated SlAEW treatment and there were insignificant differences in hardness or the ascorbic acid and β-carotene contents of sliced carrots. The use of mildly heated SlAEW is suggested as an effective disinfection method for fresh cut carrots with low available chlorine. |
| 出版者 |
|
|
出版者 |
Elsevier Ltd. |
| 権利 |
|
|
権利情報 |
© 2010 Elsevier Ltd. |
| DOI |
|
|
関連タイプ |
isVersionOf |
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
10.1016/j.foodcont.2010.09.025 |
| 著者版フラグ |
|
|
出版タイプ |
AM |
|
出版タイプResource |
http://purl.org/coar/version/c_ab4af688f83e57aa |
fc-v22i3-4p452-456.pdf (169.5 kB)
