アクアガス ( 微細水滴含有過熱水蒸気 ) による 農産物の加熱殺菌効果

抄録

With the growing interest among consumers for food safety, many food service and catering facilities use the microbial sterilization of food by the scientific sterilization method; the chlorite and electrolyzed water acidic aqueous solution. However, this method is accompanied by residual chlorine and the drastic decrease in runoff of soluble nutrients and flavor due to the inevitable rinse with plenty of water.Compared to this conventional way, Aqua-Gas ( micro-water droplets containing superheated steam ) can sterilize many vegetables without requiring a scientific sterilization method. Aqua-Gas has a higher heat transfer by control of the heating dr ying speed and possible adjustment of the moisture content of the ingredients heating by containing micro-droplets of superheated steam in the atmosphere. A remarkable bactericidal ef fect in a shor t time by the aquagas-treated heat occurs when compared to other heating methods with a high heat transfer ef ficiency, and the ef fects on the microbial control of the agricultural sur face are already occur ring, especially for vegetables and raw heating.Results of the bactericidal ef fect on the extension of the viable cell count due to the aquagas-treated heating sterilization revealed that purpose of the various ingredients of the souring heating time on the measurement and experiment, and the heating time during the aquagas-treatment in many agricultural products, 10 seconds became safe and hygienic while retaining the texture life in 30 seconds. Also concerning the viable cell count due to the aquagas-treated heating ingredients, the viable cell count increased even after 96 hours of chilled storage, thus an increase in the shelf-life could impr ove the sterilization ef fect. Aquagas-tr eated heating having a high bactericidal ef fect suggests that it can lead to a simplification of work processes such as pre-heating and heat the ingredients faster.