Effects of Gamma Irradiation and Ozone Treatment on Microbial Decontamination and Fatty Acid Compositions of Aloe and Pollen Powders

감마선과 오존처리가 알로에와 화분의 오염미생물 제거 및 지방산 조성에 미치는 영향

  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University) ;
  • Chung, Young-Jin (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Jung-Ok (Department of Home Economics, King Sejong University) ;
  • Kwon, Oh-Jin (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute)
  • 육홍선 (충남대학교 식품영양학과) ;
  • 정영진 (충남대학교 식품영양학과) ;
  • 김정옥 (세종대학교 가정학과) ;
  • 권오진 (한국원자력연구소 방사선식품공학연구실) ;
  • 변명우 (한국원자력연구소 방사선식품공학연구실)
  • Published : 1997.06.01

Abstract

The comparative effects of gamma irradiation and ozone treatment on the microbial inactivation and fatty acid composition were investigated for improving hygienic quality of aloe and pollen powders. Gamma irradiation at 10 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 microorganisms of aloe and pollen powders. The compositions of fatty acid were not significantly changed by gamma irradiation up to 10 kGy. However, ozone treatment markedly decreased unsaturated fatty acids by approximately $20{\sim}80%$ in contents, whereas it significantly increased saturated fatty acids (p<0.05).

Keywords

aloe and pollen powders;gamma irradiation;ozone treatment