지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
In this study, the effect of intense pulsed light (IPL) treatment in a tube-shaped treatment chamber on microbial inactivation in powdered pepper was investigated. Untreated samples showed a degree of contamination of 2.0- 4.0×106 CFU/g total aerobic bacteria, and 3.0-5.0×105 CFU/g Bacillus cereus. The microorganisms found in powdered pepper decreased with exposure to increasing light intensity, pulse number and treatment time. At 1,000 V, the total aerobic bacteria in powdered black pepper was reduced by 0.55 log, and in and powdered white pepper by 0.6 log cycle, and B. cereus was reduced 0.7 log in black pepper and 0.6 log cycle in white pepper. The microbial inactivation rate increased with the increase in the distance between the light source and the treatment chamber during IPL treatment. The sterilization rate of powdered pepper using IPL was 40-80%, indicating that the IPL sterilization method may find potential applications for powder foods.
목차
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참고문헌 (22)
참고문헌 신청
Antai SP / 1988 / Study of the Bacillius flora of Nigrian spices / Int. J. Food Microbial 6:259~261
Bae YG / 2013 / Efficacy of sterilization accroding to operating condition of intense pulsed light
Banerjee M / 2004 / Growth and enterotoxin production by sproeforming bacterial pathogens from spices / Food Control 15:491~496
Baxter R / 2006 / A microbial investigation of selected spices, herbs, and additives in South Africa / J. Food Sci 47:570~574
Cho HY / 2002 / Nonthermal pasteurization of lactic acid bacterial by high intensity light pulse / Korean J. Food Sci. Technol 18:1537~1540
Bae YG / 2013 / Efficacy of sterilization accroding to operating condition of intense pulsed light
Banerjee M / 2004 / Growth and enterotoxin production by sproeforming bacterial pathogens from spices / Food Control 15:491~496
Baxter R / 2006 / A microbial investigation of selected spices, herbs, and additives in South Africa / J. Food Sci 47:570~574
Cho HY / 2002 / Nonthermal pasteurization of lactic acid bacterial by high intensity light pulse / Korean J. Food Sci. Technol 18:1537~1540
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