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한국식품과학회지
→ 한국식품과학회지2020 ; 52(2): 177-182
Microbial reduction effect of steam heating, UV irradiation, and gamma irradiation on red pepper powder
스팀 가열 및 자외선, 감마선 조사 처리에 따른 고춧가루의 미생물 저감화 효과
Jun-Bong Choi1, Hee Soon Cheon2, Myong-Soo Chung3, and Won-Il Cho4,*
1Graduate School of Hotel & Tourism, The University of Suwon 2R&D center, Seoul Perfumery Corporation 3Department of Food Science and Engineering, Ewha Womans University 4Research & Development Center, Dongwon F&B Corporation
최준봉1·천희순2·정명수3·조원일4,*
수원대학교 호텔관광대학원1, 서울향료(주) 기술연구소2, 이화여자대학교 식품공학과3, 동원에프앤비(주) 식품과학연구원4
ABSTRACT
This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/cm2 UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120°C for 40 s, reduction of approximately 2 log CFU/g. High-temperature shorttime processing at 110°C for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121°C, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder.
KEYWORD
Red pepper powder, Gochujang sauce, thermoduric bacteria, sterilization, high-temperature short-time heating
한국식품과학회지 2020 Apr; 52(2): 177 - 182
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