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Investigation of Decontamination Effect of Argon Cold Plasma on Physicochemical and Sensory Properties of Almond Slices by Khatereh Shirani; Fakhri Shahidi; Seyed Ali Mortazavi is a Agricultural and Biological Sciences article available to read on EtoBox.

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Cold plasma is a novel technology for surface decontamination. Almond slices can be contaminated with different microorganisms during their production. In the current research, the atmospheric argon plasma treatment (5, 10, 15, and 20 min) was used to decontamination of almond slices surface. Microbial load, Color, peroxide value, hardness, and sensory properties of slices was comprised with untreated samples (control). Descriptive sensory evaluation about color, flavor, crispiness, crunchiness, and hardness of almond slices were performed. According to the results of the microbial tests, Total count, molds and yeasts, and Staphylococcus aureus of almond surface decreased about 2.95 log cfu/g, 1.81 log cfu/g, and 2.72 log cfu/g after 20 min of plasma treatment, respectively, provided that microbial reduction increased more by increasing the treatment time. Coupled with the color evaluation, peroxide value and sensory attributes didn't change during plasma treatment. Having said that, the hardness of slices was changed by increasing treatment time. Furthermore, Principal Component Analysis and cluster analysis were performed for sensory evaluation. In light of the consumer's point o

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Author

Khatereh Shirani; Fakhri Shahidi; Seyed Ali Mortazavi

Publisher

Elsevier BV

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)