Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage
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Publication Details
Author list: Phungamngoen C., Chiewchan N., Devahastin S.
Publisher: Elsevier
Publication year: 2013
Journal: Journal of Food Engineering (0260-8774)
Volume number: 115
Issue number: 2
Start page: 237
End page: 244
Number of pages: 8
ISSN: 0260-8774
Languages: English-Great Britain (EN-GB)
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Abstract
The combined effects of pretreatment and drying methods on the resistance of Salmonella attached to vegetable surfaces as well as some physical properties, in terms of color and shrinkage, were investigated. Cabbage was used as a test vegetable and Salmonella Anatum was used as a test microorganism. Cabbage leaves were pretreated either by soaking in 0.5% (v/v) acetic acid for 5 min, blanching in hot water for 4 min or blanching with saturated steam for 2 min prior to either hot air drying, vacuum drying (10 kPa) or low-pressure superheated steam drying (10 kPa) at 60 ฐC. Based on an initial Salmonella contamination level of approximately 6.4 log CFU/g, soaking in acetic acid, hot-water and steam blanching resulted in 1.6, 3.8 and 3.6 log CFU/g reduction in the number of Salmonella, respectively. Drying without pretreatment could not completely eliminate Salmonella attached on the cabbage surfaces, while no Salmonella was detected on the pretreated samples at the end of the drying process. Volumetric shrinkage was not affected by the pretreatment and drying methods. Dried blanched samples exhibited greener and darker color than the dried acetic acid pretreated and untreated samples. ฉ 2012 Elsevier Ltd. All rights reserved.
Keywords
Cabbage leaves, Hot air drying, Low-pressure superheated steam drying, Vacuum drying
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