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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2023.10
- 수록면
- 531 - 536 (6page)
- DOI
- 10.9721/KJFST.2023.55.5.531
이용수
초록· 키워드
오류제보하기
This study aimed to assess the effects of intense pulsed light (IPL) treatment for the inactivation of Bacillus cereus spores in apples and pears for convenience infant foods by varying treatment voltage (800-1600 V) and time (10-240 s). The results of the study indicated that IPL treatment reduced the number of spores by up to 2.35 log units in apples and 2.94 log units in pears. Additionally, the temperature of apples and pears increased by 2.6 and 4.7℃, respectively, after IPL treatment at 1600 V for 240 s. Color analysis showed a significant decrease in L* values and an increase in a* values of the fruits treated with 1600 V for 240 s, but no significant change in b* values of apples for 240 s and pears for 120 s. These results demonstrate that B. cereus spores on convenient infant food ingredients can be effectively inactivated by IPL treatment without sacrificing the quality of these fruits.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (33)
참고문헌 신청
Agüero MV, Jagus RJ, Martín-Belloso O, Soliva-Fortuny R. Surface decontamination of spinach by intense pulsed light treatments: Impact on quality attributes. Postharvest Biol. Technol. 121: 118-125 (2016)
Artés‐Hernández F, Escalona VH, Robles PA, Martínez‐Hernández GB, Artes F. Effect of UV‐C radiation on quality of minimally processed spinach leaves. J. Sci. Food Agric. 89: 414-421 (2009).
Bonwick GA, Birch CS. European regulation of process contaminants in food. pp. 1-16. In: Mitigating Contamination from Food Processing. Birch CS, Bonwick GA (ed). Royal Society of Chemistry, London, UK (2019)
Chakraborty S, Rao PS, Mishra HN. Effect of combined high pressure-temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree. Innov. Food Sci. Emerg. 28: 10-21 (2015)
Cheigh CI, Mun JH, Chung MS. Nonthermal sterilization and shelflife extension of seafood products by intense pulsed light treatment. Korean J. Food Nutr. 25: 69-76 (2012)
Artés‐Hernández F, Escalona VH, Robles PA, Martínez‐Hernández GB, Artes F. Effect of UV‐C radiation on quality of minimally processed spinach leaves. J. Sci. Food Agric. 89: 414-421 (2009).
Bonwick GA, Birch CS. European regulation of process contaminants in food. pp. 1-16. In: Mitigating Contamination from Food Processing. Birch CS, Bonwick GA (ed). Royal Society of Chemistry, London, UK (2019)
Chakraborty S, Rao PS, Mishra HN. Effect of combined high pressure-temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree. Innov. Food Sci. Emerg. 28: 10-21 (2015)
Cheigh CI, Mun JH, Chung MS. Nonthermal sterilization and shelflife extension of seafood products by intense pulsed light treatment. Korean J. Food Nutr. 25: 69-76 (2012)
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