Combined sterilizing effects of nano-ZnO and ultraviolet on convenient vegetable dishes. Issue 2 (May 2015)

• Record Type: Journal Article
• Authors: Yu, Ning; Zhang, Min; Islam, Md Nahidul; Lu, Liqun; Liu, Qian; Cheng, Xinfeng
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 61:Issue 2(2015:May)
• Page Start: 638
• Page End: 643
• Publication Date: 2015-05
• Subjects: Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2014.12.042
• Languages: English
• ISSNs: 0023-6438

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title id="sectitle0010">Abstract</title> <sec> <p id="abspara0010">To develop a new microbial control method for ready-to-eat convenient dishes, a combined treatment of nano-ZnO and UV treatment was tested. Here, the bacteriostasis of nano-ZnO treatment was studied and compared with potassium sorbate and sodium benzoate treatments. The results showed that microbial growth rate was substantially reduced under nano-ZnO treatment for convenient dishes. Moreover, the combined effect of UV irradiation and nano-ZnO, as a non-thermal treatment, was highly researched to improve loss of texture, color and nutrition constituents of green vegetable. According to the Response Surface Methodology (RSM), nano-ZnO was applied at 0.04 g/Kg, and UV intensity and time were 196.98 V and 47.79 min respectively. The applied treatment was found successful as it showed an effective control of microorganisms along with a slight change in physical and chemical characteristics compared to traditional thermal sterilization.</p> </sec> </abstract>