著者

Tetsuro Ogawa Noriteru Tosa Kozue Kobayashi Hiromasa Tabata Yukari Ohta Shuki Ishigami Tsuyoshi Matsusaka Mitsuhito Hasegawa Itaru Sotome Isobe Seiichiro

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-22-00188, (Released:2023-02-28)

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We tested a continuous inline food-drying system that consists of a conveyor belt passing through three chambers containing Aqua-gas ® (AQG), superheated steam (SHS) in the near-anaerobic state, and cooling nitrogen or carbon dioxide gas. Common viable and coliform bacteria were sterilized by the AQG, SHS, AQG →SHS, and steaming treatments. The SHS, AQG →SHS, hot air (HA) drying, and steaming →HA drying treatments each produced dried perilla leaves with a final wet weight-based water content of <10 %. Most of the treatments preserved the α-linolenic acid content. The rosmarinic acid content was greatly increased by SHS and AQG →SHS treatment but greatly decreased by HA drying treatment. The AQG treatment produced significantly higher antioxidant activity, which was greatly increased by the SHS and AQG →SHS treatments due to the increase in the total soluble polyphenol content by the blanching effect, but the activity was greatly decreased by HA drying treatment. Radical-scavenging activity was well correlated with the total soluble polyphenol content. This prototype continuous on-line AQG drying system both retains functional components and enables more efficient processing.

著者

AL-HAQ Muhammad Imran SUGIYAMA Junichi ISOBE Seiichiro

出版者

公益社団法人 日本食品科学工学会

雑誌

Food science and technology research (ISSN:13446606)

巻号頁・発行日

vol.11, no.2, pp.135-150, 2005-05-01

参考文献数

154

被引用文献数

4 162

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Microbial control of postharvest diseases has been extensively studied and appears to be a viable technology. Food safety must be ensured at each postharvest processing step, including handling, washing of raw materials, cleaning of utensils and pipelines, and packaging. Several commercial products are available for this purpose. The time is ripe for developing new techniques and technologies. The use of electrolyzed water (EW) is the product of a new concept developed in Japan, which is now gaining popularity in other countries. Little is known about the principle behind its sterilizing effect, but it has been shown to have significant bactericidal and virucidal and moderate fungicidal properties. Some studies have been carried out in Japan, China, and the USA on the pre- and postharvest application of EW in the field of food processing. EW may be produced using common salt and an apparatus connected to a power source. As the size of the machine is quite small, the water can be manufactured on-site. Studies have been carried out on the use of EW as a sanitizer for fruits, utensils, and cutting boards. It can also be used as a fungicide during postharvest processing of fruits and vegetables, and as a sanitizer for washing the carcasses of meat and poultry. It is cost-effective and environment-friendly. The use of EW is an emerging technology with considerable potential.