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Low-heat sterilization system on fruit and vegetable pickling line production inpackaging with high-voltage and corona-ozone technique |
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| รหัสดีโอไอ | |
| Creator | Boonthong Wasuri |
| Title | Low-heat sterilization system on fruit and vegetable pickling line production inpackaging with high-voltage and corona-ozone technique |
| Contributor | Bopit Chainok |
| Publisher | Phetchaburi Rajabhat University |
| Publication Year | 2565 |
| Journal Title | Interdisciplinary Research Review (IRR) |
| Journal Vol. | 17 |
| Journal No. | 4 |
| Page no. | 25-28 |
| Keyword | Pulsed Electric Field (PEF), ozonation, food product sterilization |
| URL Website | https://ph02.tci-thaijo.org/index.php/jtir |
| Website title | Interdisciplinary Research Review (IRR) |
| ISSN | 2697-536X |
| Abstract | This research presents a food product sterilization technique using Pulsed Electric Field (PEF) technology to inhibit microbial growth in foodproducts and ozonation with low heat, and low power consumption can reduce the growth of bacteria in the container. This method allows theprocessing and preservation of food with no loss of nutritional value which preserves the flavor of the product to be more natural, safe for users,and easy to control. The test results of the prototype of a low-heat disinfection system with ozone technique in a high-pressure pulse were foundthat, at an ozone concentration of 4 ppm and a pressure of 50 KV, a frequency of 10 KHz at 20-35 minutes, the rate of the survival of the germ wassignificantly reduced: at 20 min sterilization, the growth rate was 270 cfu/ml, at 25 min, the growth rate was 160 cfu/ml. At 30 min sterilization, thegrowth rate was 47 cfu/ml, and at 35 min sterilization, the growth rate was 4 cfu/ml |
