FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (23): 133-137.doi: 10.7506/spkx1002-6630-201323028

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Effectiveness of Catalytic Infrared Radiation in the Sterilization of Dehydrated Spinach

ZHANG Xin,QU Wen-juan,MA Hai-le*,PAN Zhong-li,WU Ben-gang   

  1. Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, School of Food and Biological Engineering,
    Jiangsu University, Zhenjiang 212013, China
  • Received:2012-11-18 Revised:2013-11-08 Online:2013-12-15 Published:2014-01-03
  • Contact: MA Hai-le E-mail:mhl@ujs.edu.cn

Abstract:

Dehydrated spinach was treated by catalytic infrared radiation to improve the microbial safety and meet the national food
hygiene standards. The effectiveness of infrared radiation and subsequent heat insulation to reduce total bacterial populations in dehydrate
spinach was evaluated in comparison to high-temperature steam sterilization. In addition, the changes in color and chlorophyll content
in dehydrated spinach before and after these treatments were analyzed. The results showed that after 180 s of high-temperature steam
sterilization and then 30 min of hot-air drying at 70 ℃, the logarithmic amount of residual bacteria was -1.96 ± 0.06, color difference
(ΔE) 21.61 ± 0.13, chlorophyll retention 64.98% and the observed results were -1.98 ± 0.05, 5.17 ± 0.83 and 84.62%, respectively,
after 180 s of infrared radiation and then holding at 70 ℃ for 45 min. These data demonstrate that the effectiveness of infrared
radiation followed by heat insulation for sterilizing dehydrated spinach is similar to that of high-temperature steam sterilization and
is more helpful to maintain its quality.

Key words: 红外辐射, 高温蒸汽, 脱水菠菜, 灭菌

CLC Number: