Optimization of cold plasma processing conditions for fresh-cut kiwifruit slices by using response surface methodology.
Food Sci Technol Int
; : 10820132231225778, 2024 Jan 18.
Article
in En
| MEDLINE
| ID: mdl-38238928
ABSTRACT
The work aims to optimize the process of cold plasma for fresh-cut kiwifruit. The effects of discharge times, treatment voltages, and slice thickness as well as the interaction between them were investigated. Factor analysis was used to screen out the characteristic indices of fresh-cut kiwifruit. Design-Expert software was used to design three-factor response surface tests and find the optimal parameters. The results revealed that the quality indices of fresh-cut kiwifruit were the color difference, brittleness, and solid-acid ratio, the established binomial regression equations were significant (P < 0.05). At the optimal level 26â
kV treatment voltage, 120â
s discharge times, and 10â
mm slice thickness, the optimized test values for the color difference, brittleness, solid-acid ratio and decreased logarithm value of total plate count were 2.25, 128.96â
g·s, 18.03 and 2.30 lg(CFU·g-1), respectively. Cold plasma could significantly improve the inactivation of bacteria in fresh-cut kiwifruit.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Sci Technol Int
/
Food sci. technol. int. (Online)
/
Food science and technology international (Online)
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2024
Document type:
Article
Affiliation country:
China
Country of publication:
United States