World Journal of Food Science and Engineering is an international, peer-reviewed open access journal dedicated to advancing research the field of food science and engineering. The journal provides a rapid publication process to ensure wide dissemination of high-quality articles to scientists, professionals, and interested individuals worldwide. Our goal is to serve as an efficient, reliable, and trusted platform for scholars and readers, publishing cutting-edge research in the field.
Abstract: As the third technological revolution of food preservation technology, decompression storage is non-polluting and simple to operate. High security advantages. VC is an indispensable nutrient in human life activities, and the human body cannot synthesize it by itself, but can only source and food. The vitamin C content of red pepper ranks first in vegetables, because it is ripe in summer, it is not resistant to storage, so it is necessary to extend the storage time of red pepper through certain methods. To study the effects of hypobaric storage treatment on the postharvest storage of red pepper, the experiment of red pepper was carried out. The effects of hypobaric storage on the appearance, water loss rate and VC content were analyzed. 2,6-dichloroindophenol standard solution was involved, and the content of VC in red pepper was collected. Three methods, that is, 48h hypobaric storage+ refrigerator refrigeration, 24h hypobaric storage+ refrigerator refrigeration and refrigerator refrigeration were taken. The VC contents were 109mg/100 g, 138 mg/100 g and 96 mg/100 g respectively after the experiment. However, after boiling water treatment, the content were 99mg/100 g, 129g/100 g and 90g/100 g, respectively. 24h hypobaric storage+ refrigerator refrigeration was much better in the comparison. Hypobaric storage can significantly maintain the appearance of red pepper, delay the reduction of VC content, and reduce the weight loss. The results showed that hypobaric storage had a significant effect on the freshness preservation of red pepper.Abstract: As the third technological revolution of food preservation technology, decompression storage is non-polluting and simple to operate. High security advantages. VC is an indispensable nutrient in human life activities, and the human body cannot synthesize it by itself, but can only source and food. The vitamin C content of red pepper ranks first in v...Learn More
Abstract: Objective: To ensure the storage quality and food safety of ready-to-eat fresh-cut fruits trays, the growth changes of microbial hygiene indicator bacteria (colony count, coliform, mold yeast) in ready-to-eat fresh-cut fruit trays under different temperature conditions were analyzed to assess their food safety risks and to seek the optimal storage time. Methods: The tropical fruits (dragon fruit, mango, papaya, watermelon, sainfoin) were washed, peeled and cut into pieces to produce ready-to-eat fresh-cut fruit trays, which were stored at different temperatures (6°C, 10°C and 15°C), sampled regularly to detect the number of microbial indicators and plotted the growth curves using the national standards for food microbiological testing. Results: It showed that under the storage environment of 6°C, the growth trend of microbial hygiene indicators was not obvious, the contamination level was low, the sensory changes were small, the preservation effect was good, and the shelf life could be within 24h; under the environment of 10°C, the growth trend of hygiene indicators showed a gradual increase, and the sensory quality changed more after 10h, and the best storage time was within 10h. The best storage time is 10h; while 15°C environment, the growth of hygienic indicator bacteria is too fast, sensory in 6h after the color becomes lighter, oozing juice, so 15°C is not recommended for long time storage of ready-to-eat fresh cut fruit plate, in 6h consumption is a safer preservation time frame.Abstract: Objective: To ensure the storage quality and food safety of ready-to-eat fresh-cut fruits trays, the growth changes of microbial hygiene indicator bacteria (colony count, coliform, mold yeast) in ready-to-eat fresh-cut fruit trays under different temperature conditions were analyzed to assess their food safety risks and to seek the optimal storage ...Learn More
