Research on the high hydrostatic pressure and microwave combined inactivation process and the application to boiled bamboo shoots

摘要

A new inactivation process that combined a high hydrostatic pressure (HHP) with a microwave (MV) post-process was studied. The microbial lethal amount of HHP was increased by 2 log after post-processed by MV. Inactivation model was then established based on the application of the combined process to bamboo shoots and gained a high accuracy. Variance analysis found that pressure holding time was less significant than other parameters and could be reduced to improve the efficiency. Optimization results showed that HHP of 378 MPa for 3 min combined with MV of 20 W/g for 35 s yielded a 4.33 log microbial reduction in bamboo shoots. Furthermore, within equivalent inactivation strength, the deteriorations of the sensory, texture, and vitamin C of samples treated by the combined process were much fewer than those of samples only treated by MV and were close to those of samples only treated by HHP. Meanwhile, the combined process took less time and had higher efficiency.