Song-Yi Choi, Hyobeen Chae, Injun Hwang, Jeong-Eun Hyun, W. Seo, Se-Ri Kim
{"title":"不同干燥方法和贮藏条件对大肠杆菌还原及大麦芽品质参数的影响","authors":"Song-Yi Choi, Hyobeen Chae, Injun Hwang, Jeong-Eun Hyun, W. Seo, Se-Ri Kim","doi":"10.11002/kjfp.2022.29.7.1047","DOIUrl":null,"url":null,"abstract":"\n \n Due to their high nutritional value and functional content, barley sprouts are\n commonly ground into powder for human use. This study investigated the effect of\n drying methods, viz., hot-air drying (HAD), freeze-drying (FD), and infrared\n drying (IRD), and storage conditions for the removal of Escherichia\n coli quality parameters of barley sprouts. Herein, the barley\n sprouts were subjected to HAD, FD, and IRD and stored at different temperatures,\n such as −20, 4, and 25°C, for six months. The changes in the\n colony count of E. coli and food quality indicators, viz.,\n Hunter color, chlorophyll, and saponarin, were measured once a month. The HAD\n and FD were found to reduce E. coli from 7 log CFU/g to 4 log\n CFU/g, whereas IRD eliminated them (limit of detection ⟨ 1 log CFU/g). In\n the case of HAD, the E. coli counts and the quality of dried\n leaves did not change significantly (p>0.05) for six months under all storage\n conditions. Freeze-dried leaves stored at 25 and 4°C showed a decrease in\n E. coli counts from 4.5 to 1.2-1.5 log CFU/g after six\n months (p⟨0.05), and no significant change in quality during their\n storage was observed (p⟩0.05). In the case of infrared-dried samples,\n E. coli was not detected even after six months under all\n storage conditions, storing at −20°C was the best condition for\n the chlorophyll content and Hunter color (p⟨0.05). On the other hand, the\n content of saponarin was constant regardless of the drying method and\n storage.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of different drying methods and storage conditions on the\\n reduction of Escherichia coli and the quality parameters of\\n barley sprouts\",\"authors\":\"Song-Yi Choi, Hyobeen Chae, Injun Hwang, Jeong-Eun Hyun, W. Seo, Se-Ri Kim\",\"doi\":\"10.11002/kjfp.2022.29.7.1047\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n Due to their high nutritional value and functional content, barley sprouts are\\n commonly ground into powder for human use. This study investigated the effect of\\n drying methods, viz., hot-air drying (HAD), freeze-drying (FD), and infrared\\n drying (IRD), and storage conditions for the removal of Escherichia\\n coli quality parameters of barley sprouts. Herein, the barley\\n sprouts were subjected to HAD, FD, and IRD and stored at different temperatures,\\n such as −20, 4, and 25°C, for six months. The changes in the\\n colony count of E. coli and food quality indicators, viz.,\\n Hunter color, chlorophyll, and saponarin, were measured once a month. The HAD\\n and FD were found to reduce E. coli from 7 log CFU/g to 4 log\\n CFU/g, whereas IRD eliminated them (limit of detection ⟨ 1 log CFU/g). In\\n the case of HAD, the E. coli counts and the quality of dried\\n leaves did not change significantly (p>0.05) for six months under all storage\\n conditions. Freeze-dried leaves stored at 25 and 4°C showed a decrease in\\n E. coli counts from 4.5 to 1.2-1.5 log CFU/g after six\\n months (p⟨0.05), and no significant change in quality during their\\n storage was observed (p⟩0.05). In the case of infrared-dried samples,\\n E. coli was not detected even after six months under all\\n storage conditions, storing at −20°C was the best condition for\\n the chlorophyll content and Hunter color (p⟨0.05). On the other hand, the\\n content of saponarin was constant regardless of the drying method and\\n storage.\\n\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2022.29.7.1047\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2022.29.7.1047","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Effects of different drying methods and storage conditions on the
reduction of Escherichia coli and the quality parameters of
barley sprouts
Due to their high nutritional value and functional content, barley sprouts are
commonly ground into powder for human use. This study investigated the effect of
drying methods, viz., hot-air drying (HAD), freeze-drying (FD), and infrared
drying (IRD), and storage conditions for the removal of Escherichia
coli quality parameters of barley sprouts. Herein, the barley
sprouts were subjected to HAD, FD, and IRD and stored at different temperatures,
such as −20, 4, and 25°C, for six months. The changes in the
colony count of E. coli and food quality indicators, viz.,
Hunter color, chlorophyll, and saponarin, were measured once a month. The HAD
and FD were found to reduce E. coli from 7 log CFU/g to 4 log
CFU/g, whereas IRD eliminated them (limit of detection ⟨ 1 log CFU/g). In
the case of HAD, the E. coli counts and the quality of dried
leaves did not change significantly (p>0.05) for six months under all storage
conditions. Freeze-dried leaves stored at 25 and 4°C showed a decrease in
E. coli counts from 4.5 to 1.2-1.5 log CFU/g after six
months (p⟨0.05), and no significant change in quality during their
storage was observed (p⟩0.05). In the case of infrared-dried samples,
E. coli was not detected even after six months under all
storage conditions, storing at −20°C was the best condition for
the chlorophyll content and Hunter color (p⟨0.05). On the other hand, the
content of saponarin was constant regardless of the drying method and
storage.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.