Abstract:The optimization of bacteria reduction process and quality change of dehydrated garlic slices treated by cold plasma were studied. 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 (kg/m2), respectively. The response surface test design was carried out, and the optimal treatment process was obtained. The content of allicin and volatile flavor components were determined before and after cold plasma treatment. The results show that the order of influencing factors is: processing time > processing height > loading; After the response surface optimization and considering the actual production, the optimal bacteria reduction process of cold plasma treatment of garlic slices was as follows: treatment time 3 min, treatment height 3 cm, loading 1 kg/m2. Under these conditions, the bacteria reduction rate was 98.11%. The color difference is 3.14 under the optimal bacteria reduction process, and the color difference has no obvious change within the acceptable range. After treatment, the allicin content of 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 has obvious bacteria-reducing effect and little damage to quality, which provides a new idea and method for the bacteria-reducing technology of garlic slices.
