Effects of sterilization methods on cut vegetables in mass cooking
| Project/Area Number |
22700744
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Nakamura Gakuen College |
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Principal Investigator |
OUMI Masayo 中村学園大学, 栄養科学部, 准教授 (20301682)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2012: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2011: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2010: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
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| Keywords | 生食野菜 / 給食管理 / 安全・衛生管理 / 殺菌方法 / 食中毒 |
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| Research Abstract |
The aim of this study was to establish the best sterilization method without damaging the features of cut vegetables. The various sterilization methods for cut vegetables were examined by bacteriological inspections and morphology, as a result, blanching treatment is the best for cucumber, cabbage, and strongly acid water in 40℃ is the best for mizuna, lettuce, celery and tomato. The results suggest that food poisoning to be caused by cut vegetables will decrease in future to have established the best sterilization method without damaging color, texture and morphology on cut vegetables.
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Report
(4 results)
Research Products
(7 results)
