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首页> 外文会议>ICEF11;International congress on engineering and food >Combined Effect of Ultraviolet (UVC) and Far Infrared (FIR) Radiation on Quality and Microbial Decontamination of Cumin Seeds
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Combined Effect of Ultraviolet (UVC) and Far Infrared (FIR) Radiation on Quality and Microbial Decontamination of Cumin Seeds

机译：紫外线（UVC）和远红外（FIR）辐射对小茴香种子质量和微生物净化的联合作用

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Cumin seeds may have been exposed to a high level of bacterial contamination and presence of pathogenicorganisms could potentially create a public health risk. Apart from the public health, heavy microbialcontamination is also a crucial problem in exportation. Most microorganisms contaminating the cumin seedsreside on the surface, and generally inner parts of the seeds are free from the microorganisms. Due to that,inner parts may not require to be exposed to heat or radiation in a possible decontamination process.Adequacy of the surface pasteurization might then help keeping original quality of seeds. UVC and FIR havelow penetration power, and there might be no any detrimental defects to the ingredients during adecontamination process. Therefore the objective of this study was to determine the effect of UVC and FIRtreatments on the quality and microbial decontamination of cumin seeds. FIR treatment at different exposuretimes and temperatures were applied followed by a constant UVC treatment with an intensity of 10.5mW/cm~2 for 2 h. After treatments, total mesophilic aerobic bacteria (TMAB) and yeast and mold content ofthe seeds were determined, and changes on quality were evaluated in terms of moisture, volatile oil, colorchanges and weight losses. TMAB of the cumin seeds were decreased to the target level of 10~4 CFU/g after1.57, 2.8 and 4.8 min FIR treatment times at 300, 250 and 200 °C, respectively plus 2 h UVC treatment.Under the given conditions, a complete elimination for total yeast and mold contents were obtained whilethere were no significant changes in volatile oil content and color of the cumin seeds. Consequently, thecombined UVC and FIR treatment was determined to be a promising innovative method for decontaminationof the cumin seeds.
机译：小茴香种子可能已暴露于高水平的细菌污染和致病性 生物可能会造成公共健康风险。除公共卫生外，重度微生物 污染也是出口中的关键问题。大多数微生物污染小茴香种子 残留在表面上，并且种子的内部通常没有微生物。因为那个， 在可能的去污过程中，内部零件可能不需要暴露于热或辐射。 然后，表面巴氏灭菌的充分性可能有助于保持种子的原始质量。 UVC和FIR具有 低渗透力，并且在使用过程中成分不会有任何有害的缺陷 去污过程。因此，本研究的目的是确定UVC和FIR的影响 处理对小茴香种子的质量和微生物的净化作用。不同照射下的FIR处理 施加一定的时间和温度，然后进行强度为10.5的恒定UVC处理 mW / cm〜2持续2 h。处理后，总中温需氧细菌（TMAB）和酵母菌和霉菌含量 确定种子，并评估水分，挥发油，颜色的质量变化 变化和体重减轻。孜然种子的TMAB降低到目标水平10〜4 CFU / g 在300、250和200°C下分别进行1.57、2.8和4.8分钟的FIR处理时间，再加上2小时的UVC处理。 在给定条件下，完全消除了酵母和霉菌的总含量，同时 小茴香种子的挥发油含量和颜色没有明显变化。因此， UVC和FIR联合处理被确定为一种有前途的创新去污方法 小茴香种子。

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