Optimization of cold plasma processing conditions for fresh-cut kiwifruit slices by using response surface methodology.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-01-18 DOI:10.1177/10820132231225778

Yuan Tian, Wuqi Zhao, Zhenrong Liu, Mengke Jia, Qingan Zhang, Guitian Gao, Zhong Zhang

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Abstract

The work aims to optimize the process of cold plasma for fresh-cut kiwifruit. The effects of discharge times, treatment voltages, and slice thickness as well as the interaction between them were investigated. Factor analysis was used to screen out the characteristic indices of fresh-cut kiwifruit. Design-Expert software was used to design three-factor response surface tests and find the optimal parameters. The results revealed that the quality indices of fresh-cut kiwifruit were the color difference, brittleness, and solid-acid ratio, the established binomial regression equations were significant (P < 0.05). At the optimal level: 26 kV treatment voltage, 120 s discharge times, and 10 mm slice thickness, the optimized test values for the color difference, brittleness, solid-acid ratio and decreased logarithm value of total plate count were 2.25, 128.96 g·s, 18.03 and 2.30 lg(CFU·g^-1), respectively. Cold plasma could significantly improve the inactivation of bacteria in fresh-cut kiwifruit.

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利用响应面方法优化鲜切猕猴桃片的冷等离子加工条件

这项研究旨在优化冷等离子体处理鲜切猕猴桃的工艺。研究了放电时间、处理电压和切片厚度的影响以及它们之间的相互作用。采用因子分析筛选出鲜切猕猴桃的特征指标。使用 Design-Expert 软件设计了三因素响应面试验，并找到了最佳参数。结果表明，鲜切猕猴桃的质量指标为色差、脆度和固酸比，建立的二项式回归方程显著（P ）。在处理电压为 26 kV、放电时间为 120 s、切片厚度为 10 mm 的最佳水平下，色差、脆度、固酸比和总板数下降对数值的优化测试值分别为 2.25、128.96 g-s、18.03 和 2.30 lg（CFU-g-1）。冷等离子体能明显提高鲜切猕猴桃中细菌的灭活能力。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).