چکیده مقاله
Button mushroom is an important edible product within the field of biotechnology and rich in nutrients, which is susceptible to surface browning, moisture loss, and microbial infection The aim of this study is to investigate the mechanisms of cold plasma microbial inactivation and the effect of this technology on the quality characteristics of button mushrooms during storage time The researches conducted in the last decade have shown the ability of cold plasma technology to disinfect, maintain the quality and nutritional value of button mushrooms, not produce toxic compounds and minimal damage to the product texture Therefore, cold plasma technology with many advantages such as low temperature, short time, high efficiency and reduced water consumption can be a suitable alternative to other food sterilization methods that more extensive studies in the field of plasma mechanisms, safety evaluation, optimization, standardization of parameters and considering Costs are necessary for scale up and industrial implementation
کلیدواژهها
نویسندگان
Saba Bakhtiarvandi
PhD student, Food Biotechnology, Faculty of Food Industry, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Hamidreza Samadlouie
Assistant Professor, Food Biotechnology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
Seyed Iman Hosseini
Associate Professor, Photonics, Faculty of Physics and Nuclear Engineering, Shahrood University of Technology, Shahrood, Iran
شیوه ارجاع
Bakhtiarvandi, Saba and Samadlouie, Hamidreza and Hosseini, Seyed Iman,1404,A Review of Disinfection of Button Mushroom Using Cold Plasma,Ninth International Conference on Interdisciplinary Studies in Food industry and Nutrition Science of Iran,Tehran
ارائهشده در
مجموعه مقالات نهمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران29 آبان 1404 · تهران