Intense pulsed light (IPL), also known as high-intensity pulse light (HIPL), is an emerging non-thermal technology that uses light pulses of short duration, ranging from ultraviolet to infrared wavelengths, for microbial inactivation. This study aimed to investigate the sterilization of Saccharomyces cerevisiae in apple juice using IPL and mild heat. As the light intensity and treatment temperature increased, S. cerevisiae showed higher inactivation levels. When treated at 600 V and 50 °C for 10 min, clear and cloudy juices showed reductions of 3.95 log and 3.58 log, respectively. In terms of quality changes in apple juice due to pulsed light treatment, Brix and pH showed no change or a slight increase as light intensity, treatment temperature, and treatment time increased. Titratable acidity showed almost no change or a slight decrease. Color values showed a tendency for L and b values to decrease and a value to increase as light intensity, treatment temperature, and treatment time increased. Pulsed-light technology appears to be effective in sterilizing both clear and cloudy juices when combined with appropriate temperatures.

Abstract
서 론
재료 및 방법
    실험재료
    사용균주
    광펄스 처리장치
    광펄스 및 열병합 처리
    생균수 측정
    사멸 속도(k ) 및 D값
    색도
    Brix
    pH
    적정산도
    통계분석
결과 및 고찰
    광펄스 처리와 열병합 처리에 따른 사과 주스의 살균효과
    사과 주스 살균의 동력학적 분석
    Brix, pH, 적정산도
    Color
요 약
References

• 박세현(전주대학교 조리, 식품산업학과) | Se Hyun Park (Department of Culinary & Food Industry, Jeonju University, Jeonju 55069, Korea)
• 이경미(전주대학교 조리, 식품산업학과) | Gyeong Mi Lee (Department of Culinary & Food Industry, Jeonju University, Jeonju 55069, Korea)
• 신정규(전주대학교 스마트식품융합기술ICC, 전주대학교 한식조리학과) | Jung-Kue Shin (Food & Bio Convergence Technology ICC, Jeonju University, Jeonju 55069, Korea, Deaprtment of Korean Cuisine, Jeonju University, Jeonju 55069, Korea) Corresponding author