Efficacy of Multi-frequency Ultrasound as A Washing Process
發(fā)布時(shí)間：2023-06-02 22:36
櫻桃番茄(番茄屬)也被稱為“沙拉番茄”,是一種熱帶水果,在國(guó)際市場(chǎng)上具有很高的商業(yè)價(jià)值,在中國(guó)的日常飲食中有著重要地位。2016年,中國(guó)的番茄(包括櫻桃番茄)總產(chǎn)量為5680萬噸,同比增長(zhǎng)2.7%。櫻桃番茄作為一種食物,有著生吃、干制和榨汁等多種食用方式。它味道甜美、熱量低且富含大量的維生素A和維生素C,在世界上受到廣泛的歡迎。然而,最近的研究指出,新鮮果蔬是化學(xué)和生物污染物的主要來源,這些污染物可能對(duì)全球人類健康構(gòu)成威脅。尤其是在采摘前后,新鮮果蔬可能會(huì)因感染周圍環(huán)境中的污染物而造成食源性疾病。為了獲得“無風(fēng)險(xiǎn)的新鮮”產(chǎn)品,現(xiàn)在的注意力主要集中在評(píng)估和確定應(yīng)用新型保存處理技術(shù)過程中可能涉及的毒理學(xué)或微生物風(fēng)險(xiǎn)及其對(duì)食品質(zhì)量和安全的影響。因此,迫切需要一種安全、經(jīng)濟(jì)、節(jié)能、環(huán)保的非熱清洗技術(shù),不會(huì)對(duì)經(jīng)過處理的水果和蔬菜的質(zhì)量產(chǎn)生負(fù)面影響。超聲波清洗工藝是食品及其產(chǎn)品中最新的非熱技術(shù)之一,可抑制微生物活性,被認(rèn)為是一種無毒和環(huán)保的應(yīng)用,可改善水果和蔬菜的保質(zhì)期。近年來,對(duì)于超聲研究的中心集中在多頻超聲替代傳統(tǒng)單頻超聲上,以此來實(shí)現(xiàn)微生物更好的滅活并延長(zhǎng)果蔬貨架期。使用單頻超聲波,微生物減...
【文章頁數(shù)】：244 頁
【學(xué)位級(jí)別】：博士
【文章目錄】：
ACKNOWLEDGEMENT
DEDICATION
ABSTRACT
摘要
CHAPTER1 GENERAL INTRODUCTION AND OBJECTIVES
1.1 Introduction
1.2 Statement of problem,justification,and objectives of the research
1.3 Thesis outline
References
CHAPTER 2 LITERATURE REVIEW
2.0 Cherry tomato
2.1 Foodborne diseases
2.2 Spoilage microorganisms related to fresh produce
2.3 Means of contamination of a fresh product
2.3.1 Contamination prior to harvest
2.3.2 Contamination during Harvesting
2.3.3 Contamination during post-harvest processing
2.4 Response of microorganism resistance in a food environment
2.5 Non-thermal washing techniques
2.5.1 Physical methods
2.5.1.1 Ultrasound
2.5.1.1.1 Generation of power ultrasound
2.5.1.1.2 Mechanism of ultrasound action
2.5.1.1.3 Factors affecting cavitation
2.5.2 Other physical methods
2.5.3 Chemical treatment
2.6 Hurdle technology
2.7 Effect of treatments on fruit quality
2.7.1 Firmness
2.7.2 Surface color
2.7.3 Flavor and aroma
2.7.4 Nutritional value
References
CHAPTER 3 SIMULTANEOUS MULTI-FREQUENCY:A POSSIBLE ALTERNATIVE TO IMPROVE THE EFFICACY OF ULTRASOUND TREATMENT ON CHERRY TOMATO DURING STORAGE
3.1 INTRODUCTION
3.2 MATERIAL AND METHODS
3.2.1 Chemicals and reagents
3.2.2 Sample preparation
3.2.3 Simultaneous multi-frequency ultrasound(SMFU)treatment
3.2.4 Microbial analysis
3.2.4.1 Natural microbiota
3.2.4.2 Contamination of cherry tomato with Escherichia coli
3.2.5 Determination of firmness,total soluble solids,pH,titratable acidity,Maturity inde
3.2.6 Determination of antioxidant contents and capacity
3.2.6.1 Extract preparation
3.2.6.2 Total phenolic content(TPC)and total flavonoids content(TFC)
3.2.6.3 Ferric reducing antioxidant power(FRAP)assays and1,1-diphenyl-2-picrylhydrazy(DPPH)radical scavenging
3.2.7 Determination of enzyme activities
3.2.7.1 Extract preparation
3.2.7.2 Polyphenol oxidase(PPO)and peroxidase(POD)assay
3.2.8 Statistical analysis
3.3 RESULTS AND DISCUSSION
3.3.1 Effects of ultrasound treatment on the microbial activity
3.3.2 Effects of US treatment on physicochemical properties of cherry tomatoes during storage
3.3.3 Effects of ultrasound treatment on antioxidant and their activities of cherry tomatoes
3.3.4 Effects of ultrasound treatment on enzyme activities of cherry tomatoes
3.3.5 Multivariate analysis of the physicochemical,antioxidant properties and enzymes activity of cherry tomatoes
3.6 Conclusion
References
CHAPTER 4 KINETIC MODELING OF INACTIVATION OF NATURAL MICROBIOTA AND ESCHERICHIA COLI ON CHERRY TOMATO TREATED WITH FIXED MULTI-FREQUENCY SONICATION
4.1.Introduction
4.2 Material and methods
4.2.1 Sample preparation
4.2.2 Lethality
4.2.3 Simultaneous multi-frequency ultrasound(SMFU)washing treatment
4.2.4 Inactivation kinetics
4.2.5 Model fitting and statistical analysis
4.3 Results and discussion
4.3.1 Lethality
4.3.2 Inactivation kinetic modeling
4.4 Conclusion
References
CHAPTER 5 COMBINATION OF THERMAL AND DUAL-FREQUENCY SONICATION PROCESSES FOR OPTIMUM MICROBIOLOGICAL AND ANTIOXIDANT PROPERTIES IN CHERRY TOMATO
5.1 INTRODUCTION
5.2 MATERIAL AND METHODS
5.2.1 Sample preparation
5.2.2 Simultaneous dual-frequency ultrasound(SDFU)
5.2.3 Single-factor experiment
5.2.4 Optimization of dual-frequency ultrasound treatment
5.2.5 Experimental design
5.2.6 Determination of total bacteria count(TBC)
5.2.7 Determination of firmness,
5.2.8 Determination of Total phenolic content(TPC)
5.2.9 Evaluation of microbial and some postharvest qualities at the optimized condition
5.2.10 Hyperspectral image(HSI)acquisition
5.2.11 Scanning Electron Microscopy(SEM)
5.2.12 Statistical analysis
5.3.RESULTS AND DISCUSSION
5.3.1 Single-factor experiment
5.3.2 Modeling of the thermosonication treatment
5.3.3 RSM analysis
5.3.4 Optimum thermosonication process
5.3.5 Spectral image of cherry tomato pigments(flavonoid and carotenoids)
5.3.6 Scanning electron microscopy(SEM)
5.3.7 Evaluation of optimized thermosonicated condition on quality and microbial activity of cherry tomato
5.4 Conclusion
References
CHAPTER 6 EFFICACY OF DUAL-FREQUENCY ULTRASOUND AND SANITIZERS WASHING TREATMENTS ON QUALITY RETENTION OF CHERRY TOMATO
6.1 Introduction
6.2.Material and methods
6.2.1 Chemicals and reagents
6.2.2 Simultaneous dual-frequency ultrasound(SDFU)
6.2.3 Individual and combined washing treatment with SDFU and chemical sanitizers
6.2.4 Natural microbiota
6.2.5 Firmness
6.2.6 Total phenolic content(TPC)and flavonoid content(TFC)
6.2.7 Ferric reducing antioxidant power(FRAP)assays and1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging
6.2.8 Lycopene content(LC)
6.2.9 Total soluble solids(TSS),pH,Titratable acidity(TA)and Maturity index(MI)
6.2.10 Fourier Transform near-infrared(FT-NIR)
6.2.11 Statistical analysis
6.3.Results and Discussion
6.3.1 Inactivation effect of single and combined treatment of DFU and chemical sanitizers on natural microbiota
6.3.2 Effects of individual and combined washing treatment on some physicochemical parameters of cherry tomatoes during refrigerated storage
6.3.3 FT-NIR Analysis
6.4 Conclusion
Reference
CHAPTER 7 SONOZONATION:ENHANCING THE ANTIMICROBIAL EFFICIENCY OF AQUEOUS OZONE WASHING TECHNIQUES ON CHERRY TOMATO
7.1.Introduction
7.2.Material and methods
7.2.1 Washing treatment
7.2.2 Microbial inactivation efficiency
7.2.3 pH,total soluble solids(TSS),titratable acidity(TA)and maturity index(MI)
7.2.4 Firmness
7.2.5 Electrolyte leakage(EL)
7.2.6 Bioactive compound
7.2.7 Antioxidant activities
7.2.8 Fourier Transform near-infrared(FT-NIR)
7.2.9 Statistical analysis
7.3.Result and discussion
7.3.1 Mesophilic bacteria(MB)and molds & yeasts (M&Y)
7.3.2.Firmness
7.3.3.Total soluble solids(TSS)
7.3.4 Titratable acidity(TA)
7.3.5 Maturity index(MI)
7.3.6 pH
7.3.7 Electrolyte leakage
7.3.8 Bioactive compounds
7.3.9 Antioxidant activities
7.3.10 FT-NIR Analysis
7.3.11 Effect of the washing treatment on the quality parameter of the cherry tomato using multivariate analysis
7.4 Conclusion
References
CHAPTER 8 EFFECT OF ASSISTED AND UNASSISTED ULTRASOUND WASHING ON RESPIRATION RATE,ETHYLENE PRODUCTION,ENZYMES ACTIVITY,VOLATILE COMPOSITION AND ODOR OF CHERRY TOMATO
8.1 Introduction
8.2 Material and methods
8.2.1 Postharvest washing process
8.2.2 Enzyme activities
8.2.3 Respiration rate
8.2.4 Ethylene production
8.2.5 Headspace-Solid-Phase Microextraction(HS-SPME)and Gas chromatography-mass spectrometry(GC/MS)analysis of volatile compounds(VC)
8.2.6 Electronic nose(EN)Analysis
8.3 Statistical analysis
8.4 Result and discussion
8.4.1 Effect of the washing treatments on enzyme activity,respiration rate,and ethylene production
8.4.2 Effect of the treatments on the VC of the cherry tomato
8.4.3 Effect of the different treatments on aroma-active compounds(AAC)
8.4.5 Sensorial analysis using E-nose
8.5 Conclusion
References
CHAPTER 9 GENERAL CONCLUSIONS,RECOMMENDATIONS,AND NOVELTY
9.1 Conclusion
9.2 RECOMMENDATIONS
9.3 NOVELTY
Appendix Ⅰ(A1)
APPENDIX Ⅱ
PUBLICATIONS
本文編號(hào)：3828150
【文章頁數(shù)】：244 頁
【學(xué)位級(jí)別】：博士
【文章目錄】：
ACKNOWLEDGEMENT
DEDICATION
ABSTRACT
摘要
CHAPTER1 GENERAL INTRODUCTION AND OBJECTIVES
1.1 Introduction
1.2 Statement of problem,justification,and objectives of the research
1.3 Thesis outline
References
CHAPTER 2 LITERATURE REVIEW
2.0 Cherry tomato
2.1 Foodborne diseases
2.2 Spoilage microorganisms related to fresh produce
2.3 Means of contamination of a fresh product
2.3.1 Contamination prior to harvest
2.3.2 Contamination during Harvesting
2.3.3 Contamination during post-harvest processing
2.4 Response of microorganism resistance in a food environment
2.5 Non-thermal washing techniques
2.5.1 Physical methods
2.5.1.1 Ultrasound
2.5.1.1.1 Generation of power ultrasound
2.5.1.1.2 Mechanism of ultrasound action
2.5.1.1.3 Factors affecting cavitation
2.5.2 Other physical methods
2.5.3 Chemical treatment
2.6 Hurdle technology
2.7 Effect of treatments on fruit quality
2.7.1 Firmness
2.7.2 Surface color
2.7.3 Flavor and aroma
2.7.4 Nutritional value
References
CHAPTER 3 SIMULTANEOUS MULTI-FREQUENCY:A POSSIBLE ALTERNATIVE TO IMPROVE THE EFFICACY OF ULTRASOUND TREATMENT ON CHERRY TOMATO DURING STORAGE
3.1 INTRODUCTION
3.2 MATERIAL AND METHODS
3.2.1 Chemicals and reagents
3.2.2 Sample preparation
3.2.3 Simultaneous multi-frequency ultrasound(SMFU)treatment
3.2.4 Microbial analysis
3.2.4.1 Natural microbiota
3.2.4.2 Contamination of cherry tomato with Escherichia coli
3.2.5 Determination of firmness,total soluble solids,pH,titratable acidity,Maturity inde
3.2.6 Determination of antioxidant contents and capacity
3.2.6.1 Extract preparation
3.2.6.2 Total phenolic content(TPC)and total flavonoids content(TFC)
3.2.6.3 Ferric reducing antioxidant power(FRAP)assays and1,1-diphenyl-2-picrylhydrazy(DPPH)radical scavenging
3.2.7 Determination of enzyme activities
3.2.7.1 Extract preparation
3.2.7.2 Polyphenol oxidase(PPO)and peroxidase(POD)assay
3.2.8 Statistical analysis
3.3 RESULTS AND DISCUSSION
3.3.1 Effects of ultrasound treatment on the microbial activity
3.3.2 Effects of US treatment on physicochemical properties of cherry tomatoes during storage
3.3.3 Effects of ultrasound treatment on antioxidant and their activities of cherry tomatoes
3.3.4 Effects of ultrasound treatment on enzyme activities of cherry tomatoes
3.3.5 Multivariate analysis of the physicochemical,antioxidant properties and enzymes activity of cherry tomatoes
3.6 Conclusion
References
CHAPTER 4 KINETIC MODELING OF INACTIVATION OF NATURAL MICROBIOTA AND ESCHERICHIA COLI ON CHERRY TOMATO TREATED WITH FIXED MULTI-FREQUENCY SONICATION
4.1.Introduction
4.2 Material and methods
4.2.1 Sample preparation
4.2.2 Lethality
4.2.3 Simultaneous multi-frequency ultrasound(SMFU)washing treatment
4.2.4 Inactivation kinetics
4.2.5 Model fitting and statistical analysis
4.3 Results and discussion
4.3.1 Lethality
4.3.2 Inactivation kinetic modeling
4.4 Conclusion
References
CHAPTER 5 COMBINATION OF THERMAL AND DUAL-FREQUENCY SONICATION PROCESSES FOR OPTIMUM MICROBIOLOGICAL AND ANTIOXIDANT PROPERTIES IN CHERRY TOMATO
5.1 INTRODUCTION
5.2 MATERIAL AND METHODS
5.2.1 Sample preparation
5.2.2 Simultaneous dual-frequency ultrasound(SDFU)
5.2.3 Single-factor experiment
5.2.4 Optimization of dual-frequency ultrasound treatment
5.2.5 Experimental design
5.2.6 Determination of total bacteria count(TBC)
5.2.7 Determination of firmness,
5.2.8 Determination of Total phenolic content(TPC)
5.2.9 Evaluation of microbial and some postharvest qualities at the optimized condition
5.2.10 Hyperspectral image(HSI)acquisition
5.2.11 Scanning Electron Microscopy(SEM)
5.2.12 Statistical analysis
5.3.RESULTS AND DISCUSSION
5.3.1 Single-factor experiment
5.3.2 Modeling of the thermosonication treatment
5.3.3 RSM analysis
5.3.4 Optimum thermosonication process
5.3.5 Spectral image of cherry tomato pigments(flavonoid and carotenoids)
5.3.6 Scanning electron microscopy(SEM)
5.3.7 Evaluation of optimized thermosonicated condition on quality and microbial activity of cherry tomato
5.4 Conclusion
References
CHAPTER 6 EFFICACY OF DUAL-FREQUENCY ULTRASOUND AND SANITIZERS WASHING TREATMENTS ON QUALITY RETENTION OF CHERRY TOMATO
6.1 Introduction
6.2.Material and methods
6.2.1 Chemicals and reagents
6.2.2 Simultaneous dual-frequency ultrasound(SDFU)
6.2.3 Individual and combined washing treatment with SDFU and chemical sanitizers
6.2.4 Natural microbiota
6.2.5 Firmness
6.2.6 Total phenolic content(TPC)and flavonoid content(TFC)
6.2.7 Ferric reducing antioxidant power(FRAP)assays and1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging
6.2.8 Lycopene content(LC)
6.2.9 Total soluble solids(TSS),pH,Titratable acidity(TA)and Maturity index(MI)
6.2.10 Fourier Transform near-infrared(FT-NIR)
6.2.11 Statistical analysis
6.3.Results and Discussion
6.3.1 Inactivation effect of single and combined treatment of DFU and chemical sanitizers on natural microbiota
6.3.2 Effects of individual and combined washing treatment on some physicochemical parameters of cherry tomatoes during refrigerated storage
6.3.3 FT-NIR Analysis
6.4 Conclusion
Reference
CHAPTER 7 SONOZONATION:ENHANCING THE ANTIMICROBIAL EFFICIENCY OF AQUEOUS OZONE WASHING TECHNIQUES ON CHERRY TOMATO
7.1.Introduction
7.2.Material and methods
7.2.1 Washing treatment
7.2.2 Microbial inactivation efficiency
7.2.3 pH,total soluble solids(TSS),titratable acidity(TA)and maturity index(MI)
7.2.4 Firmness
7.2.5 Electrolyte leakage(EL)
7.2.6 Bioactive compound
7.2.7 Antioxidant activities
7.2.8 Fourier Transform near-infrared(FT-NIR)
7.2.9 Statistical analysis
7.3.Result and discussion
7.3.1 Mesophilic bacteria(MB)and molds & yeasts (M&Y)
7.3.2.Firmness
7.3.3.Total soluble solids(TSS)
7.3.4 Titratable acidity(TA)
7.3.5 Maturity index(MI)
7.3.6 pH
7.3.7 Electrolyte leakage
7.3.8 Bioactive compounds
7.3.9 Antioxidant activities
7.3.10 FT-NIR Analysis
7.3.11 Effect of the washing treatment on the quality parameter of the cherry tomato using multivariate analysis
7.4 Conclusion
References
CHAPTER 8 EFFECT OF ASSISTED AND UNASSISTED ULTRASOUND WASHING ON RESPIRATION RATE,ETHYLENE PRODUCTION,ENZYMES ACTIVITY,VOLATILE COMPOSITION AND ODOR OF CHERRY TOMATO
8.1 Introduction
8.2 Material and methods
8.2.1 Postharvest washing process
8.2.2 Enzyme activities
8.2.3 Respiration rate
8.2.4 Ethylene production
8.2.5 Headspace-Solid-Phase Microextraction(HS-SPME)and Gas chromatography-mass spectrometry(GC/MS)analysis of volatile compounds(VC)
8.2.6 Electronic nose(EN)Analysis
8.3 Statistical analysis
8.4 Result and discussion
8.4.1 Effect of the washing treatments on enzyme activity,respiration rate,and ethylene production
8.4.2 Effect of the treatments on the VC of the cherry tomato
8.4.3 Effect of the different treatments on aroma-active compounds(AAC)
8.4.5 Sensorial analysis using E-nose
8.5 Conclusion
References
CHAPTER 9 GENERAL CONCLUSIONS,RECOMMENDATIONS,AND NOVELTY
9.1 Conclusion
9.2 RECOMMENDATIONS
9.3 NOVELTY
Appendix Ⅰ(A1)
APPENDIX Ⅱ
PUBLICATIONS
本文編號(hào)：3828150
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