Efficacy of Gas-Containing Conditioning Technology on Sterilization and Preservation of Cooked Foods

Abstract

Gas-containing conditioning technology (GCT) employs mild sterilization methods to preserve the original qualities and nutrients of foods and is particularly suitable for processing various cooked foods or food ingredients. In this study, five kinds of dishes from daily life were processed with GCT. Thermal penetration detection technology was utilized to monitor the internal temperature of food and ambient temperature in real-time, and the optimal scheduled processes of each food were summarized. Additionally, foods were processed after GCT, and the total number of bacteria (2 cfu/g) and coliform colonies (<50 MPN/100 g) were significantly reduced. Moreover, to detect the preservation effect of GCT, the processed foods were stored at 37 °C for 14 days, and the total number of colonies remained low (<10 cfu/g). These results revealed the multistage mild sterilization process, confirmed the excellent sterilization and preservation effects of GCT, and provided important experimental data for further applications of GCT in special environment foods.

Keywords

• gas-containing conditioning technology
• mild sterilization
• scheduled process
• preservation