Cold Plasma Process Optimization for Bacteria-reducing Treatment of Garlic Slices and Their Quality Changes
FENG Yu
HU Yanna
QIAO Xuguang
LU Xiaoming
Abstract：In order to explore the bacteria-reducing effect and quality changes of dehydrated garlic slices treated by cold plasma,with bacterial reduction rate as the main index and color difference as the reference index,single-factor experiments were carried out on three factors:treatment time(min),treatment height(cm)and loading amount(kg/m2),respectively.The response surface test design was further carried out with sterilization rate as the response variable,to obtain the optimal process for bacteria-reducing treatment.The contents of allicin and volatile flavor components before and after the cold plasma treatment were determined.The results showed the order of influencing factors as treatment time>treatment height>loading amount;After the response surface optimization and considering the practical production,the optimal cold plasma process for bacteria-reducingtreatment of garlic slices was:treatment time,3 min;treatment height,3 cm;loading amount,1 kg/m2.Under these conditions,the bacteria reduction rate was 98.11%,the color difference was 3.14,and the color difference underwent insignificant change(within the acceptable range).After the treatment,the allicin content of the dehydrated garlic slices increased by 31.68%;The volatile flavor components were partially decomposed and the overall content decreased.It is concluded that the cold plasma technology exerts a significant bacteria-reducing effect while causing minimal damage to quality,which provides a new idea and method for bacteria-reducing treatment of garlic slices.
Keywords：garlic slicescold plasmabacterial reductionallicinvolatile flavor substance
Publication Date：2025-12-20
Online Publishing Date：2026-01-21(First online date of this platform, not the publication date of the document)
Pages：9( 100-108 )