INVESTIGATION OF A NON-THERMAL EFFECT OF MICROWAVE TREATMENT

被引：7

作者：

Kapcsandi, V. ^{[1
]}

Kovacs, A. J. ^{[1
]}

Nemenyi, M. ^{[1
]}

Lakatos, E. ^{[1
]}

机构：

[1] Univ West Hungary, Fac Agr & Food Sci, Inst Biosyst Engn, Var U 2, H-9200 Mosonmagyarovar, Hungary

来源：

ACTA ALIMENTARIA | 2016年 / 45卷 / 02期

基金：

匈牙利科学研究基金会;

关键词：

microwave radiation; non-thermal effect; Saccharomyces cerevisiae; grape must; fermentation; FUNGAL SPORE GERMINATION; GROWTH-RATE; YEAST; RADIATION; SACCHAROMYCES;

D O I：

10.1556/066.2016.45.2.9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of our experiments was to demonstrate the non-thermal effect of microwave treatment on Saccharomyces cerevisiae fermentation activity. A method was developed for studying the effects of various treatments in the course of must fermentation. The raw material (must) was treated in different ways: (i) heat transfer; (ii) microwave treatment; (iii) inoculation with yeast, and (iv) their combinations. The results of the treatments were compared with respect to alcohol concentration, sugar content, and acidity. The results proved that sugar content of the treated samples rapidly decreased compared to the control sample, and fermentation time was 40% shorter in the fastest case. These results can be explained by the yeast inoculation and microwave treatment. Due to non-thermal effects, fermentation capacity increased by about 30%, while the energy consumption decreased.

引用

页码：224 / 232

页数：9

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