The microbiological quality of various foods dried by applying different drying methods: a review.
The microbiological quality of various foods dried by applying different drying methods: a review.
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DOI：
10.1007/s00217-021-03731-z
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发表时间：
2021
期刊：
影响因子：
--
通讯作者：
Bulantekin Ö
中科院分区：
文献类型：
--
作者：
Alp D;Bulantekin Ö
通过干燥过程，食品的水分活度和水分含量降低，因此很大程度上防止/推迟了食品中微生物的生长。但低 aw 食品不应被视为无菌食品，它们在不卫生条件下的干燥过程中可能会受到真菌和其他污染物的污染。如果在加工干燥食品的食品加工和储存过程中干燥没有达到足够的湿度，有时会达到微生物生长的最低值。在干食品中，一些病原体、酵母菌和霉菌可以在储存、运输和运输过程中继续生长，直至出售并引起腐败。如果有足够的病原体或孢子细胞保持活力，它们甚至可能导致健康问题。考虑到当今的这种情况，试图获得具有良好微生物学和化学特性的高质量干燥食品。为此，开发了多种干燥方法。大多数研究表明，当食品用抗坏血酸或焦亚硫酸钠预处理或采用各种组合方法，如紫外线照射、超临界二氧化碳（SCO2）、低压过热蒸汽干燥（LPSSD）和红外（IR）干燥时，可以有效灭活微生物。我们在这项研究中回顾了这些方法如何使干燥产品有效地灭活微生物并确保微生物安全。
With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods should not be considered sterile they can be contaminated by fungi and other contaminants during the drying process under unhygienic conditions. If drying is not done to a sufficient degree of moisture during food processing and storage, where dried foods are processed, sometimes the minimum value is reached for the growth of microorganisms. In dry foods, some pathogens, yeast and molds can continue to grow during storage, transport and transportation until the sale and they causing spoilage. They can even cause health problems if enough pathogen or spore cells remain viable. Considering this situation today, it is attempted to obtain high-quality dried foods with good microbiologically and chemically properties. For this purpose, various drying methods have been developed. Most studies suggest that when foods are pre-treated with the ascorbic acid or sodium metabisulfite or applied with various combined methods such as UV irradiation, supercritical carbon dioxide (SCO2), low-pressure superheated steam drying (LPSSD), and infrared (IR) drying, they can be effective on inactivation of microorganisms. We have reviewed in this study how these methods made dried products efficient of microbial inactivation and microbiologically safe.
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影响因子：
2
作者：
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