Even though chlorine dioxide (ClO2) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and its safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration ClO2 gas was produced in a packaging form of air-permeable gel pack so that it could be released continuously over several days. The amount of ClO2 gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of ClO2 gas. As a result of measuring the change of color in order to confirm whether the chlorine dioxide gas was eluted in the form of a sustained release, the yellowness was significantly higher at higher gel pack concentration and higher value during storage periods. The slow-released ClO2 gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. As a result of measuring the sterilization effect of Listeria monocytogenes by the concentration of chlorine dioxide gas, the sterilization effect was increased as the concentration was increased. Therefore, the slow-released ClO2 gel-pack is feasible to apply for industry usages.

In this study, a relatively effective process is used to sterilize Escherichia coli on the surface of micro-sized calcium citrate powder using nitrogen and argon as process gases in a low-temperature vacuum plasma treatment. The purpose of this study is to confirm and to introduce the effectiveness of homogeneous surface treatment for the sterilization of fine inorganic powder by the rotatable low-temperature RF plasma system designed by ourselves. The results of the test using 3M petrifilm showed that there were no remarkable spots in the case of the surface of plasma treated powder, whereas the untreated powder showed many blue spots, which indicating that the E. coli was alive. After 5 days, in the same samples, the blue spots were seen to be larger and darker than before, while the plasma-treated powder showed no changes. The results from FE-SEM analysis showed that the E. coli was damaged and/or destroyed by reactive species generated in the plasma space, resulting in the E. coli being sterilized. Furthermore, the sterilization effects according to the selected parameters (N2 and Ar; flow rate 30 and 50 sccm) adapted in this study were mutually similar, regardless of such different process parameters, and this indicates that homogeneous treatment of powder surfaces could be more effective than conventional methods. Therefore, the plasma apparatus used in this study may be a practical method to use in a powerful sterilization process in powder-type food.

The objective of this study was to investigate the non-thermal sterilization effect of methods such as high hydrostatic pressure (HHP) and UV-irradiation (specifically with regard to the storage stability and shelf-life of carrot juice. The microbial counts of the non-sterilized product increased from 5.51 to 7.34 log CFU/mL up to the fifth day, and then decreased to 5.46 log CFU/mL at six days. UV-irradiation was increased from 2.37 to 4.92 log CFU/mL. HHP was maintained under the 3 log CFU/mL. The pH of UV-irradiation and HHP was maintained withing the range of 6.29~6.30 and 6.20~6.22 during storage. However, the pH arising from non-sterilization decreased from 6.31 to 4.49. The color of non-sterilization changed significantly during storage, but UV-irradiation and HHP were similar during storage. The β- carotene content of non-sterilization was noted to have decreased from 269.45 to 65.19 μg/mL during storage. The UV- irradiation and HHP decreased from 263.46 and 268.35~281.16 μg/mL to 243.42 and 244.09~269.29 μg/mL, respectively. In conclusion, these findings suggest that HHP can be used for the pasteurization, or sterilization, of carrot juice and the optimal condition is two minutes.

본 연구는 대기압 유전체장벽방전 플라즈마 처리에 따른 식품유해 미생물 사멸효과를 조사하기 위해 수행되었다. 플라즈마 처리 시, 활성종 생성 및 농도에 영향을 미치는 노출시간, 노출거리, 산소비율, 전력 변화에 따른 E. coli의 사멸효과를 조사한 결과, E. coli의 사멸율은 플라즈마 처리를 위한 노출시간, 산소비율, 전력의 증가에 따라 증가한 반면, 노출거리의 증가에 따라서는 사멸율이 감소하였다. 이 결과는 미생물 시료가 플라즈마에 노출되는 시간이 증가됨으로서 시료 내 NO 농도가 증가되고, E.coli의 사멸율 역시 증가되는 결과로 뒷받침할 수 있고, 미 생물 사멸효과를 높이기 위해서는 활성종의 농도가 증가 되어야 함을 의미한다. E. coli와 함께 B. cereus, B. subtilis, B. thuringiensis, B. atrophaeus를 대상으로 대기압 유전체 장벽방전 플라즈마에 의한 살균효과를 조사한 결과, 72.3~91.3%의 높은 사멸율을 나타내었다. 이러한 결과로 미루어, 대기압 유전체장벽방전 플라즈마기술은 다양한 미생물에 적용될 수 있는 유용한 살균기술임을 확인하였다.

The purpose of this study is to evaluate the stability of Epigallocatechin gallate (EGCG) - loaded nanostructured lipid carrier (NLC) after Autoclave sterilization. EGCG, glycerolmonostearate (GMS), oleic acid, and lecithin were mixed as solid lipid phase and subsequently it was heated up to 70°C. Thereafter, the solid lipid phase was mixed with the water phase consisting of Tween 80 and deionized water. Then, ultra-sonication(work time, 5 min; pulse on, 4s; pulse off, 2s), high pressure homogenization(600 bar and 3 cycles) process were proceeded to homogenize NLC particles. The particle size and zeta-potential of NLCs was approximate 100 ~ 120nm and -50 ~ -60mV, respectively. In order to investigate the effect of sterilization on the stability of NLCs, Autoclavesterilization was applied to the NLCs suspension at 121°C for 15 min. After the sterilization, the particle size and zeta potentialtended to be maintained or improved. Moreover, after sterilization, crystal shape was formed and it was considered as transformation of the lipid in NLCs (from α to β) because of recrystallization upon heating. In conclusion, sterilization process can be helpful to improve the stability of NLCs.

Low water activity foods usually do not support growth of pathogens. However, in recent years, a number of outbreaks associated with low water activity foods occurred, making people have a new understanding of microorganisms about low water activity foods and resulting in the safety of these foods becoming a major concern. Traditional thermal sterilization methods are difficult to be applied in low water activity foods because of its poor heat transfer and strong heat resistance of microorganisms. Radio frequency (RF) is considered as one of the most potential technologies in food industry and has an excellent prospect on content of the advantages of rapid and uniform heating. The Principle of RF-Sterilization is similar to Microwave, but RF has lower frequency and wider wavelength, therefore RF penetration depth is more suitable for Sterilization. For the pre-packaged food, there is few report on the effect of RF on the food and packaging materials. This presentation aims to discuss the influence of RF through comparing to Microwave.

The effect of temperature distribution in the retort on the degree of sterilization and the product quality was investigated. The temperature distribution in the retort chamber in an industrial scale of retort was evaluated. The target processing temperature was set to 121.1°C based on the standard sterilization process for C. botulinum. The temperature distributions at several points in the retort chamber were measured during the sterilization process, such as the heating (25°C to 121.1°C), holding (121.1°C), and cooling (121.1°C to 25°C) processes. Fo-values at different positions in the chamber were evaluated and compared. Potato cubes were used as a control sample to obtain the heat penetration curve for evaluating the degree of sterilization and the quality changes. Potato samples in cube shape (13×13×13 mm) were prepared and packed in 5 kg of retort pouch pack. A significant temperature deviation occurred during the cooling process and it significantly affected the degree of sterilization.

IMO에서 규제중인 선박평형수의 처리기술은 현재 대부분 화학적 처리법 및 전기적인 처리방 법을 주로 이용하고 있는데 이러한 방법들은 2차오염의 위험을 가지고 있으며 이를 방지하기 위하여 추 가적인 장치가 필요하다. 본 연구에서는 전단력을 활용한 물리적인 방법을 이용하여 2차 오염 없이 선 박평형수를 처리하는 방법을 연구하였다. 균일장치의 원리를 이용하여 전단응력으로 균을 파쇄시키는 원 리인데, 내부 실린더와 외부 실린더의 표면이 매끄러운 경우에는 미끄럼 현상이 나타나 효율적인 살균 효과를 얻기가 어려워서 전단응력의 크기를 변화시키는 다양한 요인 가운데 표면의 모양을 다르게 하여 두 가지 type의 장치에 대한 살균 성능을 비교하였다. 기본 장치는 cylinder type이나, 내부 실린더와 외 부 실린더에 일정 간격과 깊이로 홈을 파낸 groove type과 멸균성능을 비교하였다. 그 결과 미끄럼을 방지한 groove type에서 cylinder type보다 우수한 결과를 나타내었다.

Quality changes of retort pouched curry sauces were studied under various sterilization and storage conditions. The retort pouched curry sauces sterilized at 110oC for 30 min and stored at 37oC showed the lowest sensory qualities among the tested samples. Meanwhile, when the sample was sterilized at 101oC for 60 min and stored at 4oC, the quality changes of the sauces were not significant during 30 days of storage. The taste sensing results of curry sauces showed that there were not a lot of changes in flavor when stored at 4oC while the sauces stored at 37oC showed increases in bitterness and sourness which eventually caused degradation of total quality. Sensory evaluation results of the samples stored at 4oC (4.3 points) and at 37oC (3.5 points) also coincided with the taste sensing results. Conclusively, it is desirable to sterilize the retort pouched curry sauce at 101oC for 60 min and to store at 4oC until consumption (if possible, within 30 days). Further, the acid value (1.01) and pH (3.88) of curry sauces were found to be used as quality change indices for references.

The purpose of this study is to treat the ballast water by shear stress without an environmental pollution and to find out the optimal treatment conditions. The ballast water problem is issued up as the trade activated and the cargos mobilized. To improve this problem, International Marine Organization(IMO) make the rule about the ballast water treatment with specific restrictions. Although many countries have been studying about the ballast water treatment technology, there is almost no technology that can treat the microorganisms under 50μm withoutany secondary pollution. In this study, we tried to treat ballast water by applying shear stress as the physical treatment for the sterilization and tried to find out the optimal conditions including the 100% sterilizing rate and the best economic condition.

This study was conducted to reduce contamination ratio of oyster mushroom bottle cultivation. The optimalconditions of substrate sterilization for reducing of contamination ratio were at 121oC for 90min. In addition, UV-C irradiation isgood for lower contamination ratio to continue over 6 hours at cooling and inoculation room after sterilization. Thecontamination ratio and density of microorganisms of substrate were showed 0% after sterilization at 121oC for 90min.Trichoderma sp., main pathogen of mushrooms, was detected from substrate after sterilized during 2 or 4 hours at 101oC and 105oC,respectively. The amount of electricity used was the lowest at 121oC for 90min than that of other sterilization conditions. The UV-Cirradiation treatment was used UV-C lamp(40 watts) in the inoculation room(56m3). The density of bacteria did not detected after UV-C irradiation for 6 hours. And the death ratio of bacteria and Trichoderma sp. was 99.9% after UV-C irradiation for 6 hours. However,in the same UV-C irradiation time, the death ration of Cladosporium sp. was 90.9%. Therefore, the death ratio of fungi was lower thanthat of bacteria at the same UV-C irradiation treatment.

Purpose : UV-block effect of soft contact lens polymerized and with 2,4-dihydroxybenzophenone in the basic hydrogel contact lens material was evaluated. and also the influence of sterilization condition on change of optical properties was analyzed. Methods: 2,4-dihydroxybenzophenone as additive with 2-hydroxyethyl methacrylate and the initiator AIBN were used for thermal copolymerization. The mixture was heated at 100 ℃ for 50 mins to produce the hydrogel contact lens. and they are heated at 115 ℃ for 3 hour for sterilization. Results: The optical properties of produced contact lens including 2,4-dihydroxybenzophenone showed that the UV-A transmittance was 28~36% and the UV-B transmittance was 10~18%. and Also, in case of sterilization situation, the results showed that the UV-A transmittance was 5~17% and the UV-B transmittance was 4~16%, respectively. Conclusions: After sterilization of produced contact lens, UV-block effect of soft contact lens including benzophenone group was increased.

Mycelial growth of Oyster mushroom is very important. Because the management of careless mycelial growth can be caused contamination and low yield of fruit body. To reduce contamination, it is necessary to maintain clean cooling room, inoculation room and cultivation room. First of all, we investigate death rate of microorganism according to ultraviolet(uv) irradiation in cooling room, inoculation room and contamination rate according to sterilization condition of substrate. Though contamination rates according to sterilization conditions were not showed big differences, the amount of electricity-used was the lowest at 121°C for 90 minute. As results of UV irradiation time effect on death rate of microorganism, density of bacteria was not detected after UV irradiation for 6 hours by using UV lamp(40watt) in the room of 56m3. However the death rate of fungi is not big in the same UV irradiation conditions.

양송이 재배농가는 복토재료로 흙을 사용하고 있으며, 대부분의 농가는 채취된 그대로 사용하고 있어 흙속에 있는 각종 병원균의 감염으로 버섯재배에 실패하는 농가가 많다. 복토 살균온도에 따른 미생물의 밀도변화를 조사한 결과 호기성세균은 양송이 생육주기가 길어질수록 증가하였으며 2주기 수확후 부터는 급격히 증가하였다. 사상균은 복토 8일째 무처리에서 급격히 증가하였고, 살균 처리구에서는 증감을 반복하다가 2주기 수확후 부터 급격히 증가하였다. 푸른곰팡이균도 증감을 반복하다가 2주기 수확후부터 급격히 증가하였다. 형광성 Psuedomonas속은 살균온도가 높은 처리구에서 높은 밀도를 보였으며, 복토 22일에는 100˚C-30분과 60분에서 다른 처리구보다 급격히 증가하였다. 중온성 방선균은 복토 15일 약간 증가하는 경향을 보였다가 1주기 수확후부터 급격히 증가하였다. 고온성 방선균은 복토 15일에 급격히 증가하여 복토 22일에 가장 높은 밀도를 보였지만, 1주기 수확후 부터 급격히 감소하였다. 양송이버섯의 수량과 품질은 80˚C-90분에서는 상품 및 중품의 수량이 가장 높았다. 병해충 발생은 100˚C-30분 처리에서 가장 낮았지만 양송이의 수량이 낮았으며, 100˚C-60분 처리구에서는 양송이 수량은 높았으나, 병해충의 발생이 높았다. 따라서 양송이 재배를 위한 복토의 적정 살균조건은 80˚C-60분, 80˚C-90분이 가장 좋을 것으로 판단된다.

포장에서 생육된 잔디 포복경을 이용한 Agrobacterium 형질전환에 있어서 큰 제한인자였던 곰팡이 오염을 제거할목적으로 포복경 조직에 대한 새로운 살균법을 개발하고자하였다. 여러 가지 살균방법 중에서 30% NaOCl로 15분간처리한 다음 0.1% HgCl2로 25분간 처리 했을 때 포복경절편체의 생존율이 높았으며, 0.1% HgCl2로 처리시 800mbar의 진공처리를 5분간 실시했을 때 가장 효과적이었다.또한 Agrobacterium과 공동배양 시 2.5 mg/l의 amphotericinB를 첨가해 준 배지에서 배양했을 때 가장 높은 생존율을나타내었다. AmB의 처리는 Agrobacterium의 생장에 영향을 미치지 않았다. 또한 살균된 포복경으로 부터 신초의재분화에도 영향을 미치지 않았으며 곰팡이 오염만을 효율적으로 억제하는 것으로 나타났다. 이러한 결과는 포장에서 대량으로 생육시킨 잔디 포복경을 이용한 Agrobacterium형질전환 시 그 효율을 증가시키는데 큰 기여를 할 것으로추측된다.

본 연구에서 사용한 QRD(Quadratic Residue Diffusor) 마이크로파는 일반적인 마이크로파와 달리 파장의 위상차를 변화시켜 균일한 살균을 유도할 수 있어 저전력으로 효과를 높일 수 있는 새로운 기술로 알려져 있다. 따라서 친환경적이고 에너지 소비가 적은 QRD 마이크로파를 이용하여 식물공장에 이용되고 있는 배지를 멸균할 수 있는 가능성에 대한 기초적인 연구를 수행하여 얻은 결과는 아래와 같다. 마이크로파의 조사 출력에 따른 배지의 외적변형은 배지 내의 수분의 함유량과 마이크로파 출력을 2~8kW까지에서 우레탄스폰지와 암면은 외적변형이 전혀 일어나지 않은 것으로 확인되었다. 그러나 PDA고체배지는 2kW 출력에 60초와 180초에서는 배지가 녹지 않았고, 그 외 처리에서는 전부 배지가 녹았다. Bacillus sp.와 Burkholderia sp.에서 마이크로파의 조사 출력과 처리시간에 따른 균주 표면 온도는 차이가 나타났다. 마이크로파의 조사 출력과 처리시간에 따른 균주 멸균 실험은 마이크로파의 출력 2kW에서 시간과 관계없이 Bacillus sp.와 Burkholderia sp.는 모두 자라고 있는 것을 확인하였고, 마이크로파의 출력 6kW에서는 Burkholderia sp.의 60초 처리를 제외한 모든 실험구에서 멸균되었으며, Bacillus sp.는 모든 실험구에서 사멸되었다. 마이크로파의 출력 8kW에서 시간과 관계없이 Bacillus sp.와 Burkholderia sp.는 모두 멸균되었음을 확인하였다. 균주를 각각의 배지에 오염시킨 후 마이크로파를 처리한 배지 내의 온도는 처리시간 60초 지난 뒤에는 우레탄스폰지와 암면배지에서의 온도가 100℃ 이상으로 유지되어 대체로 60초 부터 멸균이 가능한 것으로 판단되었다. 따라서 식물공장내에 가장 문제가 되고 있는 Bacillus sp.와 Burkholderia sp.는 본 실험에서 사용된 QRD 마이크로파로 충분히 멸균될 수 있을 것이라 판단된다.

UV 파장이 차단된 고강도 광원을 활용한 광펄스 시스템을 이용하여 막걸리로부터 분리한 효모의 살균 효과에 대하여 연구하였다. 광펄스 처리의 주요 변수인 빛의 세기와 처리시간 그리고 frequency에 따른 효모의 사멸 효과를 살펴본 결과 광원의 빛의 세기(전압의 세기)가 높아질수록 그리고 처리시간이 길어질수록 높은 사멸율을 나타내어 1000V, 50 sec 처리 후 모든 균(약 7 log CFU/mL) 이 사멸하였으며, 처리시간에 따라 직선적으로 사멸하는 경향을 보였다. 일정한 빛의 세기와 처리시간에서는 frequency가 증가할수록 사멸 효과가 증가하였지만 실제 처리시간(처리시간×펄스수)이 같으면 frequency에 상관없이 같은 사멸효과를 보여 frequency에 따른 사멸율의 영향은 없었다. 시료내에 초기 균수 농도가 높을수록 투명도의 감소에 의해 광원의 투과력이 떨어져 사멸효과는 감소하였으며, 시료의 깊이가 증가할수록 사멸효과는 감소하여 시료의 깊이가 5 mm이상일 경우 사멸효과가 급격히 떨어졌다. 광펄스 처리 중 시료의 온도는 변화가 없었다. 이상의 결과로 미루어 볼 때 광펄스 처리가 실제 공정에 적용될 경우 온도의 변화없이 시료 내의 미생물을 사멸하는데 효과는 있으나 이를 위해서는 시료의 탁도와 초기균수 그리고 깊이를 고려하여 설계되어야 할 것으로 보인다.