中文摘要：本文研究了常压流化床反应器的直径和形成等离子体的气体，对于用常压流化床等离子体（APFBP）系统灭活产黄曲霉素的黄曲霉和寄生曲霉菌株孢子的效果的影响。用黄曲霉和寄生曲霉人为污染榛子后，在两种APFBP系统流化床反应器中以不同的等离子体参数，干空气或氮气等离子体处理5分钟。APFBP对黄曲霉孢子的净化效果随所施加的基准电压和频率而上升，随流化床反应器直径的增大而下降。空气等离子体处理5分钟后，显示出对黄曲霉和寄生曲霉的杀菌作用。由于在有氧情况下形成了活性等离子体，APFBP系统的空气等离子体对曲霉孢子的净化效果优于氮气，与预期相符。APFBP处理最多2分钟，榛子中的自然环境菌群便彻底失活。等离子体处理后榛子中仍然存在的产黄曲霉素菌株孢子，是受损的细胞，因为在250C，30天的存放期间没有继续生长。由APFBP处理引起的曲霉孢子的损伤可以通过扫描电子显微镜进行演示。
外文摘要：In this study, the impact of fluidized bed reactor diameters and plasma forming gases on inactivation efficiency of the Atmospheric Pressure Fluidized Bed Plasma (APFBP) system for aflatoxigenic spores of Aspergillus flavus and Aspergillus parasiticus on hazelnuts were investigated. Hazelnuts were artificially contaminated with A. flavus and A. parasiticus and then treated with dry air or nitrogen plasma for up to 5 min in two different fluidizing bed reactors of APFBP system at various plasma parameters. The decontamination effect of APFBP on Aspergillus spp. spores increased with the applied reference voltage and the frequency. The killing effect of plasma on the spores decreased as the diameter of the fluidized bed reactor increased. The fungicidal effects on A. flavus (4.17 log) and A. parasiticus (4.09 log) were found for air plasma treatment after 5 min. Due to the formation of active plasma species in the presence of oxygen, the air plasma generated at APFBP system was more effective than nitrogen plasma on decontamination of Aspergillus spp. spores, as expected. The total inactivation of the natural background microbiota of hazelnuts was obtained within maximum 2 min APFBP treatment. The aflatoxigenic spores that remained on hazelnuts after plasma process were considered as damaged cells, because they could not continue growing during storage at 25 °C for 30 days. The damage caused by APFBP treatment on Aspergillus spp. spore cells was demonstrated by using scanning electron microscopy.
外文关键词：Atmospheric pressure plasma；Fluidized bed reactor；Inactivation；Aspergillus flavus；Aspergillus parasiticus；Hazelnut
作者：Dasan, BG；Boyaci, IH；Mutlu, M
作者单位：Hacettepe Univ
期刊名称：JOURNAL OF FOOD ENGINEERING
期刊影响因子：3.199
出版年份：2017
出版刊次：3
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