Title: Effect of Processing in Superheated Steam on Surface Microbes and Enzyme Activity of Naked Oats
Abstract: Journal of Food Processing and PreservationVolume 39, Issue 6 p. 2753-2761 Original Article Effect of Processing in Superheated Steam on Surface Microbes and Enzyme Activity of Naked Oats Ying Chang, Ying Chang College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this authorXiao-Ping Li, Xiao-Ping Li College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this authorLiu Liu, Liu Liu College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this authorZhen Ma, Zhen Ma College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this authorXin-Zhong Hu, Corresponding Author Xin-Zhong Hu College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaCorresponding author. TEL: +86-29-8531-0615; FAX: +86-29-85310615; EMAIL: [email protected]Search for more papers by this authorWu-Qi Zhao, Wu-Qi Zhao College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this authorGui-Tian Gao, Gui-Tian Gao College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this author Ying Chang, Ying Chang College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this authorXiao-Ping Li, Xiao-Ping Li College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this authorLiu Liu, Liu Liu College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this authorZhen Ma, Zhen Ma College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this authorXin-Zhong Hu, Corresponding Author Xin-Zhong Hu College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaCorresponding author. TEL: +86-29-8531-0615; FAX: +86-29-85310615; EMAIL: [email protected]Search for more papers by this authorWu-Qi Zhao, Wu-Qi Zhao College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this authorGui-Tian Gao, Gui-Tian Gao College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi, 710119 ChinaSearch for more papers by this author First published: 17 June 2015 https://doi.org/10.1111/jfpp.12526Citations: 11Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract An experimental study was conducted to identify treatment conditions for sterilizing naked oats while retaining inherent enzyme activity. Naked oats were processed with superheated steam (SS) with variations in processing times (1–5 min) and temperature (140–200C). The number of bacteria and molds were significantly decreased as the SS temperature and exposure time increased. After naked oats were treated with SS at 160–170C for 2 min, the number of microbes were reduced below the safe storage limit. The SS treatment effectively reduced populations of bacteria and mold and had a less pronounced effect on enzymatic activity. This method shows great potential for usage as a sterilization treatment in the food processing industry. 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