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dc.contributor.authorLiu, Q.
dc.contributor.authorZhang, M.
dc.contributor.authorFang, Zhongxiang
dc.contributor.authorRong, X.
dc.date.accessioned2017-01-30T13:55:30Z
dc.date.available2017-01-30T13:55:30Z
dc.date.created2014-10-01T20:00:19Z
dc.date.issued2014
dc.identifier.citationLiu, Q. and Zhang, M. and Fang, Z. and Rong, X. 2014. Effects of ZnO Nanoparticles and Microwave Heating on the Sterilization and Product Quality of Vacuum-Packaged Caixin. Journal of the Science of Food and Agriculture. 94: pp. 2547-2554.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/36392
dc.identifier.doi10.1002/jsfa.6594
dc.description.abstract

BACKGROUND: The sterilization of vacuum-packaged Caixin (Brassica chinensis L.), which is a green-leafy vegetable and also a low-acid food, remains a difficult problem. In this study, effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum-packaged Caixin were investigated. RESULTS: Addition of ZnO nanoparticle suspension at 0.01–0.02 g kg-1 reduced the number of bacterial colonies. The antibacterial activity was enhanced with the increased amount of ZnO nanoparticles. Microwave heating (915 and 2450 MHz) was used to sterilize Caixin samples. Samples had good product quality (better greenness, chroma and hue angle values, lower browning index and acceptable texture) and the lowest total colony number under the microwave heating condition of 400 W150 s (2450 MHz). CONCLUSION: The best sterilization condition was observed under 2450 MHz microwave (400W 150 s) heating combined with 0.02 g kg-1 ZnO nanoparticle addition, which led to a total colony number of <1 log CFUg-1 in Caixin samples within 7 days.

dc.publisherJohn Wiley and Sons Inc.
dc.subjecttotal colony number
dc.subjectproduct quality
dc.subjectZnO nanoparticles
dc.subjectvacuum-packaged Caixin
dc.subjectmicrowave heating
dc.titleEffects of ZnO Nanoparticles and Microwave Heating on the Sterilization and Product Quality of Vacuum-Packaged Caixin
dc.typeJournal Article
dcterms.source.volume94
dcterms.source.startPage2547
dcterms.source.endPage2554
dcterms.source.issn0022-5142
dcterms.source.titleJournal of the Science of Food and Agriculture
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available


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