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신선초 분말의 위생화를 위한 오존처리와 감마선 조사와의 비교 효과 KCI 등재

Comparative Effects of γ- Irradiation and Ozone Treatment for the Improvement of Hygienic Quality of Dried - Angelica Keiskei Koidz Powder

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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

For the purpose of improving hygienic quality of dried-Angelica Keiskei Koidz powder, the effects of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties were investigated. Gamma irradiation at 5 to 7.5 kGy resulted in sterilizing total aerobic bacteria, molds and coliforms below detective levels, while ozone treatment for 8 hours up to 18 ppm did not sufficiently eliminate the total aerobic bacteria of the sample. The physicochemical properties of the sample were not changed by gamma irradiation up to 7.5 kGy, whereas, ozone treatment caused remarkable changes in pH, TBA value, chlorophyll, carotenoid and fatty acid compositions. Therefore, this investigation demonstrated conclusively that gamma irradiation was more effective than ozone treatment for decontaminating and sterilizing the dried-Angelica Keiskei Koidz powder, with minimal effect on the physicochemical properties analyzed.

저자
  • 육홍선(한국원자력연구소 방사선식품공학연구실) | Hong-Sun Yook
  • 변명우(한국원자력연구소 방사선식품공학연구실) | Myung-Woo Byun
  • 김정옥(새종대학교 가정학과) | Jung-Ok Kim
  • 김종군(새종대학교 가정학과) | Jong-Goon Kim
  • 이현자(국립안성산업대학교 가정학과) | Hyun-Ja Lee