Effect of Ozone Treatment on Microbiological Properties of Stored Wheat  

作　　者：Hussein Al-Sahho Hakan Kuleaşan Hussein Al-Sahho;Hakan Kuleaşan(Department of Food Engineering, Suleyman Demirel University, Isparta, Türkiye)

机构地区：[1]Department of Food Engineering, Suleyman Demirel University, Isparta, Türkiye

出　　处：《Food and Nutrition Sciences》2024年第2期140-150,共11页食品与营养科学（英文）

摘　　要：In this study, ozone gas was applied to samples of durum wheat stored in four experimental groups (durum wheat without any treatment for comparison, durum wheat treated with ozone, purified durum wheat, and purified durum wheat treated with ozone). Two groups were treated with ozone gas at 3 ppm concentration for 1 hour. Groups were then placed in air-tight glass jars and stored for 6 months at variable temperatures between 24.7°C to 34.8°C. Microbiological (total count bacteria, yeast/molds and coliform) and physical properties (moisture, color and ash) evaluated. Ozone application statistically caused a significant reduction in the numbers of bacteria, yeast, molds and coliforms. Ozone application, washing process and storage temperature are the major factors affecting the microbial counts. No significant differences were determined in moisture and ash contents of samples after ozone treatment. The color measurement results showed that color values of wheat samples were affected by ozone treatment, storage and washing.In this study, ozone gas was applied to samples of durum wheat stored in four experimental groups (durum wheat without any treatment for comparison, durum wheat treated with ozone, purified durum wheat, and purified durum wheat treated with ozone). Two groups were treated with ozone gas at 3 ppm concentration for 1 hour. Groups were then placed in air-tight glass jars and stored for 6 months at variable temperatures between 24.7°C to 34.8°C. Microbiological (total count bacteria, yeast/molds and coliform) and physical properties (moisture, color and ash) evaluated. Ozone application statistically caused a significant reduction in the numbers of bacteria, yeast, molds and coliforms. Ozone application, washing process and storage temperature are the major factors affecting the microbial counts. No significant differences were determined in moisture and ash contents of samples after ozone treatment. The color measurement results showed that color values of wheat samples were affected by ozone treatment, storage and washing.

关 键 词：Wheat Storage Ozone Application Wheat Impurities Microbial Enumeration 

分 类 号：S51[农业科学—作物学]