Effect of Heating under Pasteurization Conditions on Mechanical and Electrical Properties of Mung Bean Sprouts

被引：0

作者：

Imaizumi T. ^{[1
]}

Ogino H. ^{[2
]}

Ando H. ^{[2
]}

机构：

[1] Faculty of Applied Biological Sciences, Gifu University

[2] Department of Life Science and Chemistry, Gifu University

来源：

Engineering in Agriculture, Environment and Food | 2020年 / 13卷 / 02期

关键词：

electrical properties; impedance spectroscopy; mechanical properties; mung bean sprout; pasteurization; X-ray micro CT;

D O I：

10.37221/eaef.13.2_60

中图分类号：

学科分类号：

摘要：

Heating in hot water (at 60, 65, and 70 ℃) under pasteurization conditions was applied to mung bean sprout samples. The values of initial elastic modulus decreased significantly compared to that in unpasteurized samples. Tissue conditions of the sprout samples were evaluated based on electrical properties by electrical impedance spectroscopy. The electrical parameters were found to change significantly with the pasteurization conditions, even for a short treatment duration (within 60 s). Furthermore, these parameters exhibited a moderate correlation with mechanical properties. The property of the extracellular region was found to be particularly important for mechanical properties. Additionally, a decrease in pores on short-term heating was confirmed. Taken together, our results highlight the sensitivity of mung bean sprout tissues to pasteurization. © 2020 Elsevier B.V.. All rights reserved.

引用

页码：60 / 65

页数：5

共 20 条

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