پديد آورنده :
بهراميان، سميرا
عنوان :
روش هاي كاهش بار آلودگي ادويه جات در صنايع غذايي
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
شانزده، 107، [II]ص.: مصور، جدول، نمودار
استاد راهنما :
صبيحه سليميان زاد، محمود شيخ زين الدين
استاد مشاور :
غلامحسين كبير
توصيفگر ها :
اولئورزين ها , گاز اتيلن اكسايد , پليت كانت آگار , دكستروز، گلوكز آگار , سوسپانسيون ادويه , اسپوردار هوازي
استاد داور :
محمد شاهدي، علي اكبر رامين
تاريخ ورود اطلاعات :
1395/12/07
چكيده فارسي :
به فارسي و انگليسي: قابل رويت درنسخه ديجيتالي
چكيده انگليسي :
AbstractSpice formulation harbors a great number of microorganisms including spore formingbacteria and spoilage organisms that may contribute to the deterioration of foodproducts or cause food borne diseases Many attempts have been made to improve themicrobial quality of spices using different methods In this study the microbial qualityof three different spice fofl11ulations oftep used in 1 1ayonnaisemanufacturing industryin Iran was evaluated before and after trea1n1ent at WO different pH values 3 4 5 2 and six different temperature time combinations 55 70 75 80 85 90 C at 5minutes Citric acid and acetic acid were used as acidulants Total count and sporecount was detennined before and after each treatment There was no significantdi11 erences P 0 05 between 65 70 and 75 C at both pH values on spore and totalcount reduction However by increasing the temperature to 85 C and 90 especia ly atpH 3 4 significant reduction in microbial count was seen As it was expected theacidification of the spices reduced the thermal resistance of spores This impol1antfindings clearly show at which combination of time temperature the reduction in thenumber of vegetative cells exceeds the number of sporeforming bacteria which becomevegetative due to heating In addition the heat treatments of the spices at both pH valuesreduced the number of molds to zero cfu g This result reflected the low heatrL sist lnL eof molds and antimicrobial propel1ies of spices At lhe second section of thisIhL sis m lyonl aise prepared from the heat treated spice suspensions at dit ferenttempL r lturL s ranging from 75 to 90 C were incubated at 27 and 37 tnd the etlect ofheat treatment and incubation time on microbial load of sauce was determined AsI xpl l tl d r sults showed that heat treatment of spice suspl nsion rcduce the number of 111 microorg 1nisms in sauce Surprisingly during storage period lotal count redul cd in 111 sampll s e L n at 37 O hich l ould be du 10 the 1111 t moslexisling that bacteria inthl aure l l meS f om sourl es other th ll1h atl d spice suspl nsion 1l1dtherl I rl thl Iremort SlIsceptihle to anti microbial et fects of the spices c J I t l t u li 1 J IJI W
استاد راهنما :
صبيحه سليميان زاد، محمود شيخ زين الدين
استاد مشاور :
غلامحسين كبير
استاد داور :
محمد شاهدي، علي اكبر رامين
