Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts

This study evaluated the effect of plasma-activated water (PAW) treatment and blanching on the microbial and quality attributes of tiger nuts. In this study, 15 min of single PAW-10 washing and blanching at 60 °C for 5 min (BLN) resulted in 3.53 and 3.51 log CFU/g reductions for Klebsiella pneumoniae and 3.22 and 3.14 log CFU/g for total background bacteria. The sequential treatment of PAW-10 and BLN led to 3.7 and 4.36 log CFU/g reductions in...