声明
致谢
List of Abbreviations
Chapter One Introduction
1.1Food Safety
1.2Nonthermal Processing Technologies
1.3Plasma
1.3.1 Nonthermal Plasma and its Generation
1.3.2 Nonthermal Plasma-Generating Devices
1.3.3 Nonthermal Plasma Mechanisms
1.4Influence of NTP processing condition on microorganisms inactivation
1.5Impact of NTP treatment on quality attributes, food constituents, and functional components
1.5.1 Effects of NTP treatment on pH
1.5.2 Effect of NTP processing on starch
1.5.3 Effect of NTP processing on protein
1.5.4 Interaction of NTP with Lipids
1.6NTP Processing and Functional Constituent in Food
1.6.1 Effect of NTP treatment on bioactive constituents
1.6.2 Effect of NTP processing on the antioxidant contents and scavenging potential of functional food components
1.7Cost implication of NTP processing
1.8Statement of problem
1.10Significance of the study
1.11Technical route
Chapter Two Sequential and individual application of plasma-activated water and blanching for decontamination of tiger nuts tubers
2.1Introduction
2.2Material and methods
2.2.1 Sample preparation
2.2.2 Preparation of bacteria culture
2.2.3 Tiger nut inoculation
2.2.4 Plasma equipment and PAW generation
2.2.5 Treatments of tiger nuts using PAW followed by blanching and microbiological analysis
2.2.6 Measurement of physicochemical properties of PAW
2.2.7 Tiger nut milk extract preparation
2.3.2 Determination of the total phenolic and flavonoid contents
2.3.3 Determination of DPPH and FRAP radical scavenging activities
2.3.4 Determination of lipid oxidation
2.4Sensory evaluation of tiger nut extracts
2.6.1 Physicochemical properties of PAW
2.6.2 Microorganisms inactivation
2.6.3 pH and color parameters of tiger nut extract
2.6.4 Total phenolic and flavonoid contents
2.6.5 DPPH and FRAP radical scavenging activity
2.6.6 Lipid oxidation
2.7Sensory evaluation
2.8Conclusions
Chapter Three Nonthermal plasma application for inactivation of background microflora of tiger nut milk and ensuing physicochemical changes
3.1Introduction
3.2Materials and methods
3.2.1 Sample preparation
3.2.2 NTP treatment
3.2.3 Microflora inactivation
3.3Physicochemical properties
3.3.1 pH
3.3.2 Soluble solids contents (Brix)
3.3.3 Titratable acidity
3.3.4 Fat content
3.3.5 Lipid oxidation
3.3.6 Peroxidase (POD) activity
3.4Statistical analysis
3.5.1 Microflora inactivation
3.5.2 pH
3.5.3 Soluble solids contents (°Brix)
3.5.4 Titratable acidity
3.5.5 Fat content
3.5.6 Lipid oxidation
3.5.7 Peroxidase (POD) activity
3.6Conclusion
Chapter Four Inactivation kinetics of Bacillus cereus in tiger nut milk bynonthermal plasma
4.1Introduction
4.2Material and methods
4.2.1 Preparation of tiger nut milk
4.2.2 Bacterial strain preparation and inoculation
4.2.3 NTP treatment
4.2.4 Thermal pasteurization
4.2.5 Enumeration of surviving cells
4.2.6 Mathematical modeling of the surviving curves
4.3Physicochemical analysis and radical scavenging activity of TNM
4.3.1 Measurement of reactive species
4.3.2 Determination of pH and titratable acidity
4.3.3 Measurement of color values
4.3.4 Determination of total phenolic and flavonoid contents
4.3.5 Determination of free radical scavenging activity
4.4Statistical analysis
4.5.1 Reactive species generated in plasma-treated TNM
4.5.2 Kinetics inactivation of B. cereus in the plasma-treated TNM
4.5.3 Effect of NTP treatment on pH and titratable acidity
4.5.4 Influence of NTP on the color of TNM
4.5.5 Influence of plasma treatment on total phenolic and flavonoid contents
4.5.6 Effect on DPPH and ABTS free radical scavenging activity
4.6Conclusion
Chapter Five General Conclusion
5.1Conclusions from our research finding
5.2Prospects for future research
参考文献
Publications
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