| Study of the effect of high-power ultrasound waves (HPUS) on the activity of pathogenic microorganisms in Post-cleaning wash water of tomato in a factory |
| Paper ID : 1293-NICAME1402 |
| Authors: |
|
Mozhgan Azhdar1, Narges Shahgholian *2, Hassan Zaki Dizaji13, Mansour Amin4 1Department of Biosystem Engineering, Faculty of Agriculture, Shahid Chamran University, Ahvaz, Iran 2Department of Biosystem Engineering, Faculty of Agriculture, Shahid Chamran University of Ahvaz Ahvaz, 3Department of Biosystem Engineering, Faculty of Agriculture, Shahid Chamran University of Ahvaz Ahvaz, Iran 4Department of Microbiology, Faculty of Medicine, Jundishapur University, Ahvaz, Iran |
| Abstract: |
| In recent years, food poisoning caused by fruits and vegetables has increased. Today, most of the disinfectants used in the food industry are dangerous and harmful to human health. In recent years, there has been a great demand for safe antimicrobials and disinfectants for the food industry. Common methods of removing all types of pollution have many disadvantages for human health and the environment. It is possible to help preserve the environment and human health by replacing these methods with new methods such as ultrasound. In this article, the effect of high-power ultrasonic waves on the activity of pathogenic microorganisms in the water after washing tomatoes in the factory was studied. For this purpose, the independent variables of ultrasonic power (100,300,500 W), wave propagation time (300, 750, 1200 seconds), and temperature (0,30,60 °C) were selected. After the experiments, the data analysis using the response surface method showed that the quadratic model with an explanation coefficient of 98% and 99% was the best model for estimating the number of Bacillus cereus and Escherichia coli microorganisms in different treatments. The results showed that the lethal effect of ultrasound waves increases with the increase of the power and time of the waves. Finally, the tested variables were optimized by the response surface method, and the values obtained for the ultrasound power, the time of the waves, and the temperature were 300 W,1200 s, and 30 °C respectively, for Bacillus cereus and 300 W, 750 s, and 60 °C for the Escherichia coli microorganisms. |
| Keywords: |
| Ultrasonic waves, Tomatoes, Water disinfection, B.Subtilis, E.Coli |
| Status : Paper Accepted (Poster Presentation) |
