Earticle

초록

영어

A cylindrical ultraviolet (UV) sterilization system was developed for decreasing microorganisms in takju. The takju was passed through 110 strips of honeycomb-type teflon tubing with 9 UV lamps (1,395 W) set between the teflon tubes. Thus, during passage, the takju was effectively exposed to the UV rays without loss. In terms of the overall quality aspects of the takju, the optimum sterilization condition was set for 4 min at 2 L/min. A 2-3 log cycle decrease in viable cell numbers of total bacteria and fungi was observed at this operating condition. Quality changes in the UV-sterilized takju were examined via UV irradiation of samples followed by storage at 30oC for 8 days. To evaluate the quality changes, pH, amino nitrogen content, acidity, reducing sugar content, and viable cell numbers of total bacteria and fungi were measured. Increases in pH, acidity, and amino nitrogen content were observed in both the takju control and UV sterilized takju with increasing storage time. However, reducing sugar content was decreased in both samples. The L, a, and b values of the control takju and UV sterilized takju showed similar trends over the storage period. Viable cell numbers of fungi did not change in the control or UV sterilized takju during storage, showing approximately 108 CFU/ mL and 104-105 CFU/mL, respectively. In addition, viable cell numbers of total bacteria remained lower in the UV sterilized takju over 4 days compared to the non-sterilized takju.

목차

Abstract
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 재료 및 방법
 결과 및 고찰
 요약
 문헌

키워드

저자

• 이장운 [ Jang-Woon Lee | 서울산업대학교 식품공학과 ]
• 정진주 [ Jin-Joo Jung | 서울산업대학교 식품공학과 ]
• 최은주 [ Eun-Ju Choi | 서울산업대학교 식품공학과 ]
• 강성태 [ Sung-Tae Kang | 서울산업대학교 식품공학과 ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664