Effect of Different Modes of Catalytic Infrared Radiation on Sterilization and Quality of Chives

In order to improve the food safety of the products and make them meet the food hygiene standards. A catalytic infrared radiation technology was used to sterilize chives with excessive bacteria content. The sterilization effect of two heating modes(single-and double plates)on chives was investigated. The surface temperatures of chives were heated by single board to 50,60,70,80 and 90 ℃. Then the surface temperatures of chives was heated by double plates to 60,70,80 and 90 ℃. After treatments,the total bacterial content,Escherichia coli number,water content,color and vitamin C content of the samples were analyzed. The results showed that after treated with single plate mode at 80 and 90 ℃ for 3 min,double plate mode at 60,70,80 and 90 ℃ for 1 min,the total number of remaining colonies on the surface of samples was less than 5 lg CFU/g and the E. coli number was less than 100 MPN/g,which could meet the bactericidal reduction requirements. Moisture(w.b.)of 12.16%~25.79% was removed from the chives. There was no significant difference in chives color after treated by single plate at 60 and 90 ℃ and double plates at 60,70,80 and 90 ℃. After treatments,the vitamin C content was 8.20~16.06 mg/100 g,with retention rate of 79.7%. In conclusion,chives irradiated by catalytic infrared radiation of different modes can maintain color and more vitamin C content while reducing bacteria. The treatment conditions were as follows:single plate treatment at 80 and 90 ℃ for 3 min,double plates treatment at 60,70,80 and 90 ℃ for 1 min.