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밀리미터파 처리가 청국장의 이화학적 특성에 미치는 영향 KCI 등재

Effect of Millimeter Waves on Quality Characteristics of Cheonggukjang

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  • URLhttps://db.koreascholar.com/Article/Detail/326811
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Millimeter waves are electromagnetic waves with frequencies of 30–300 GHz (wavelength 1–10 mm), and millimeter wave stimulation affects microorganism growth. The present study stimulated Bacillus subtilis with 60 and 70 GHz millimeter waves during cheonggukjang fermentation and characterized the effects on cheonggukjang quality. Cheonggukjang treated with millimeter wave irradiation showed no significant difference in total bacterial count but generated only 5.52-5.92% viscous substance. Irradiation with 60 GHz millimeter waves yielded bright and intense color values relative to 70 GHz millimeter waves. Examination of the amylase activity and reducing sugar content of finished cheonggukjang revealed that irradiation at 70 GHz inhibited amylase activity in cheonggukjang. Furthermore, irradiation at 70 GHz increased protease activity, whereas irradiation at 60 GHz inhibited the activity. Moreover, the amino acid content changed with millimeter wave irradiation.

저자
  • Dong-Ho Seo(Korea Food Research Institute)
  • Mi-Seon Kim(Korea Food Research Institute)
  • Jun-Seok Kum(Korea Food Research Institute) Corresponding author