The effect of microwave treatment on the quality and safety of packaged food ingredients with a low moisture content
Annotation
The article suggests a solution to the problem of dry food components sterilization with low thermal conductivity for dry heating as steam treatment of them can cause undesirable moistening of the surface. The effect of ultrahigh-frequency currents on packaged dried vegetable ingredients was studied with the aim of reducing the level of microbiological parameters while maintaining organoleptic parameters. The objects of study were a mixture of spices and dried vegetables (onion, garlic, coriander) with an initial moisture content of 8–10% packed into paper bags with a net weight of 5 to 10 kg. Methods of investigation are as follows: determination and calculation of the amount of mesophilic aerobic and facultative anaerobic microorganisms, Escherichia colibacteria, yeasts and molds, pathogenic microorganisms, including Salmonella, B. cereus, Enterobacteriaceae, lactic acid bacteria; organoleptic characteristics, and moisture content determination. The process was performed on an apparatus with 14 radially located magnetrons with a frequency of 2450 MHz. Products packed in paper multilayer bags were exposed to ultrahigh-frequency currents for a short period of time. The article proves the expediency of using microwave treatment to reduce the microbial contamination of dry food ingredients in the package. On the basis of the data obtained, treatment regimes for 250 and 300 s at 50 Hz rotation speed were proved to be the most effective for yeast, molds, B. cereus and E. coli bacteria, and had virtually no effect on organoleptic parameters and moisture content in the processed products. Thus, the microwave treatment of dry food ingredients has advantages over widespread steam sterilization or radiation treatment that is prohibited in Russia. For a more substantial reduction of the total microbial number additional treatment can be used.
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