Vacuum-steam-vacuum technology as a new approach for spice decontamination

سال انتشار: 1398
محل انتشار: سومین کنگره بین المللی و بیست و ششمین کنگره ملی علوم و صنایع غذایی ایران
کد COI اختصاصی: NCFOODI26_140
زبان مقاله: انگلیسی
تعداد مشاهده: 527

نویسندگان

CEO and Chairman of Golha Food Industries Complex, Tehran, Iran

Associate Professor, Department of Chemical Engineering, Iranian Research Organization for Science and Technology, Tehran, Iran

چکیده

Spices are used all over the world to prepare foods mainly because of their flavoring properties however , these are grown and harvested in warm, humid areas of the world where the growth of a wide variety of microorganisms is readily supported. A novel decontamination method, a modification of the well-known vacuum-steam-vacuum (VSV) procedures characterized by a rapid evacuation after a short-steam treatment, is presented and tested in our factory. In this method in the first step, vacuum was applied to evacuate air from the treatment chamber. A steam treatment resulted in a decontamination rate of 5-7 logs CFU. Steam vacuum systems are a combination of physical and thermal treatments. Under commercial conditions, a steam vacuuming system newly implemented after slaughtering in a cattle abattoir and used on a daily basis reduced bacterial loads on treated carcass areas to some extent, However, it is suggested that this technology be used as a new approach as a healthy and non-chemical procedure in industrial scale for decontamination of spice.

کلیدواژه ها

Vacuum-steam-vacuum, Decontamination, Spice

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