Table 1 Changes in weight and microbiological analysis of radishes heated for different duration at the same SHS temperature (heater 250℃, steam 370℃)
Heating time (min)
0
3
5
7
Weight changes (%)
100
98.2±2.5
94.8±3.4
88.3±2.8
Microorganism (log CFU/g)
4.16±0.30
ND
1)
ND
ND
Not detected.