Effect of nano-silver coating on microbial control of microwave-freeze combined dried sea cucumber
Xinlin Li 1
,  
Min Zhang 1
,  
Xu Duan 1
,  
 
 
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1
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
2
Department of Mechanical Engineering and Engineering Science Program, National University of Singapore, 9 Engineering Drive 1, Singapore 117576
 
Int. Agrophys. 2011, 25(2): 181–186
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ABSTRACT
To develop a new microbial control method for microwave-freeze dried sea cucumber, nano-silver coating is tested as a potential technique. According to the experimental results, a 0.3 mg l-1 nano-silver coating can control over 99% of Bacillus subtilis in the process of microwave-freeze drying. To ensure a total microbial control effect, the nano-silver coating technique was combined with the microwave-freeze drying process. Nano-silver coating treatment was found to be effective in lowering the microorganism count and had no significant effect on drying efficiency.
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