طراحی مدل پیشگوی بار میکروبی بر پایه امپدانس در سبزیجات خشک سنتی و صنعتی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

2 استاد گروه بهداشت مواد غذایی، دانشگاه شهید چمران اهواز، اهواز، ایران

3 استادیار گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

چکیده

هدف از این مطالعه استفاده از تکنیک امپدانس و مقایسه نتایج حاصل از این تکنیک با روش مرجع در سبزیجات خشک شده به‌روش سنتی و صنعتی بود. 30 نمونه سبزی خشک شده به‌روش سنتی و 30 نمونه سبزی خشک شده به‌روش صنعتی با استفاده از روش کشت مرجع و نیز با استفاده از دستگاه امپدانس و براساس دستورالعمل مؤسسه استاندارد و تحقیقات صنعتی مورد آزمایش و شمارش میکروبی قرار گرفتند. روش امپدانس نشان داد که حداقل و حداکثر تعداد میکروارگانیسم­ها در نمونه­های سنتی به‌ترتیب 4 10 × 80/4 و 6 10 × 40/1 باکتری در گرم نمونه بود. حداقل و حداکثر تعداد میکروارگانیسم­ها در نمونه­های به‌ترتیب 105×00/7  و 102×00/6 باکتری در گرم بود. حداکثر زمان تشخیص در روش امپدانس در سبزیجات خشک شده به‌روش سنتی و صنعتی به‌ترتیب 24/20 و 68/23 ساعت و حداقل زمان تشخیص در روش صنعتی و سنتی به‌ترتیب 35/11 و25/8 ساعت بود. نتایج نشان داد، پیشگویی مقادیر بار میکروبی سبزیجات خشک شده با استفاده از معادلات رگرسیونی حاصل به‌ترتیب معادل 9169/0، 9133/0 و8861/0 برای سبزیجات خشک به‌روش سنتی، صنعتی و مجموع دو روش بود که بیانگر میزان تطابق بالای روش امپدانس با روش مرجع بود. بار میکروبی در سبزی­های خشک شده سنتی و صنعتی به‌ترتیب بیشتر و کمتر از حد مجاز استاندارد بود. با توجه به انطباق بالای روش مرجع و امپدانس در این مطالعه، روش امپدانس می­تواند به‌عنوان روش جایگزین برای کنترل بار میکروبی سبزیجات خشک استفاده شود.

کلیدواژه‌ها


عنوان مقاله [English]

Predictive model design for microbial load based on impedance in traditional and industrial dried vegetables

نویسندگان [English]

  • N. Najjarpoor 1
  • A. Fazlara 2
  • M. Tadayoni 3
1 M. S c Graduate of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
2 Professor, Department of Food hygiene, Shahid Chamran University, Ahvaz, Iran
3 Assistant Professor, Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
چکیده [English]

This study was aimed to use of impedance technique and comparison of its results with reference method in traditional and industrial dried vegetables. In this study, 30 samples of traditional dried vegetable and 30 samples of industrial dried vegetable were tested for microbial counts by reference method of culture and Impedance device in accordance with the Instruction of Standards and Industrial Research Institute of Iran. The impedance method showed the minimum and maximum number of microorganisms in traditional samples were 4.80 × 104 and 1.40 × 106 bacteria per gram respectively. The minimum and maximum number of microorganisms in industrial samples were 6.00 × 102 and 7.00 × 105 bacteria per gram, respectively. The maximum detection time in impedance method in industrial and traditional dried vegetables was 20.24 and 23.68 hours, respectively and minimum detection time in industrial and traditional samples was 11.35 and 8.25 hours. The results showed determination coefficients of bacterial load in dried vegetable by regression equations were 0.9169, 0.9133 and 0.8861 in traditional, industrial and total of two method dried vegetables respectively. It indicates that high correlation was between reference and impedance methods for traditional and industrial dried vegetables. Microbial load in traditional and industrial dried vegetables was higher and lower than that of standard limit, respectively. Therefore, impedance technique could be used as an alternative method for control of bacterial load in dried vegetable.

کلیدواژه‌ها [English]

  • impedance
  • Dried vegetables
  • Industrial methods
  • Traditional methods
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