Effect of nano-silver coating on microbial control of microwave-freeze combined dried sea cucumber

被引：0
|
作者：
Li, Xinlin [1 ]
Zhang, Min [1 ]
Duan, Xu [1 ]
Mujumdar, Arun S. [2 ,3 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Natl Univ Singapore, Engn Sci Program, Singapore 117576, Singapore
[3] Natl Univ Singapore, Dept Mech Engn, Singapore 117576, Singapore
来源：
INTERNATIONAL AGROPHYSICS | 2011年 / 25卷 / 02期
关键词：
nano-silver coating; sea cucumber; microbial control; microwave-freeze drying; DIELECTRIC MATERIAL; COLLOIDS;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
To develop a new microbial control method for microwave-freeze dried sea cucumber, nano-silver coating is tested as a potential technique. According to the experimental results, a 0.3 mg l(-1) nano-silver coating can control over 99% of Bacillus subtilis in the process of microwave-freeze drying. To ensure a total microbial control effect, the nano-silver coating technique was combined with the microwave-freeze drying process. Nano-silver coating treatment was found to be effective in lowering the microorganism count and had no significant effect on drying efficiency.
引用
收藏
页码：181 / 186
页数：6
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