Abstract
［Objective］ To optimize the treatment parameters for eliminating Aspergillus flavus on peanut surface through high voltage electric field cold plasma (HVCP ) and analyze the effects on peanut quality.［Methods］ With sterilization rate as the indicator,the HVCP sterilization process parameters for eliminating Aspergillus flavus on peanut surface are optimized through a response surface test.The morphological changes of Aspergillus flavus spores before and after HVCP treatment are observed and compared,and the effects of HVCP treatment on the crude fat content,crude fatty acid value,crude protein content,and color of peanuts are analyzed.［Results］］ The optimized HVCP sterilization process parameters are as follows:treatment voltage of 122 kV,treatment time of 13.5 min,and treatment frequency of 56 Hz.Under these conditions,the sterilization rate reaches 99.56%.The morphology of Aspergillus flavus spores change significantly compared with the untreated group.Furthermore,the treatment method does not significantly change the crude fat and crude protein content 引用格式：刘欢，NASIRU Mustapha Muhammad，冯进，等.花生表面黄曲霉高压电场低温等离子体消杀工艺优化及对花生品质的影响［J］.食品与机械，2025，41（3）：108-115.C itation:LIU Huan,NASIRU Mustapha Muhammad,FENG Jin,et al.Optimization of elimination process of Aspergillus flavus on peanut surface through high voltage electric field cold plasma and its effect on peanut quality [J].Food & Machinery,2025,41(3):108-115.|of peanuts,but it significantly reduces the fatty acid value and improves the color brightness of the peanuts.［Conclusion］ HVCP can effectively eliminate Aspergillus flavus on the surface of peanuts,and it can also improve the color brightness and reduce the fatty acid value of peanuts,without any influence on the quality and safety.
Publication Date
4-25-2025
First Page
108
Last Page
115
DOI
10.13652/j.spjx.1003.5788.2024.60177
Recommended Citation
Huan, LIU; Mustapha Muhammad, NASIRU; Jin, FENG; Jiangfeng, SONG; Hong, ZHU; and Chunyang, LI
(2025)
"Optimization of elimination process of Aspergillus flavus on peanut surface through high voltage electric field cold plasma and its effect on peanut quality,"
Food and Machinery: Vol. 41:
Iss.
3, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2024.60177
Available at:
https://www.ifoodmm.cn/journal/vol41/iss3/17
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