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首页> 外文期刊>Cogent Food & Agriculture >Effect of some pretreatments before drying on microbial load and sensory acceptability of dried mango slices during storage periods
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Effect of some pretreatments before drying on microbial load and sensory acceptability of dried mango slices during storage periods

机译：在储存期间干燥烘干前一些预处理的影响干燥芒果切片的感觉可接受性

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The present study was conducted to assess the effect of some pretreatments, and drying methods on the microbial loads, and sensory acceptability of dried mango slices during storage periods. Four pretreatments (lemon juice, salt solution dips, hot water blanching, and control) and four drying methods (solar, tray, freeze, and fluidized bed drying) were considered and arranged in factorial experimental design. The microbial loads and sensorial acceptance of dried mango slices during storage times were evaluated. The result showed that the pretreatments and drying methods exhibited significant effects on the microbial load and sensory acceptance of the dried mango slices during storage periods. It could be inferred that the total plate count of dried mango slices ranged from 1.4?×?10~(2) to 9.6?×?10~(3) CFU/g while yeast and mould were 4.2?×?10~(1) to 8.2?×?10~(1) CFU/g during storage periods; it could be concluded that drying of the mango slices with those pretreatments and drying methods assured the microbial safety of the product for storage periods of 90?days. Generally, the overall acceptance of dried mango slice was good during three months of storage periods on the 7-point Hedonic scale, these indicate that the slices made from mangoes would be accepted when introduced into the market.
机译：进行本研究以评估一些预处理的效果，以及在微生物载体上对微生物载荷的干燥方法，以及在储存期间干燥芒果切片的感官可接受性。四次预处理（柠檬汁，盐溶液蘸，热水烫伤和控制）和四种干燥方法（太阳能，托盘，冻结和流化床干燥），并以阶乘实验设计排列。评估了在储存时间期间干燥芒果切片的微生物载荷和感觉接受。结果表明，预处理和干燥方法对储存期间干燥芒果切片的微生物载荷和感官接受表现出显着影响。可以推断它的干燥芒果片的总板数为1.4？×10〜（2）至9.6？×10〜（3）Cfu / g，虽然酵母和霉菌均为4.2？×10〜（1在储存期间到8.2？×10〜（1）CFU / g;可以得出结论，用这些预处理和干燥方法干燥芒果切片，并确保产品的微生物安全性为90？天的储存期。一般来说，在7点宿舍的储存期间，干芒果切片的总体接受良好，这些储存期在7点宿潮规模上，这些表明在市场引入市场时将被接受由芒果制成的切片。

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