Effects of Electron Beam Irradiation on Physicochemical Qualities of Red Pepper Powder

Electron Beam 조사가 고추분말의 이화학적 품질에 미치는 영향

  • Lee, Jung-Eun (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Moo-Ha (College of Agriculture and Life Science, Seoul National University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • 이정은 (경북대학교 식품공학과) ;
  • 이무하 (서울대학교 농업생명과학대학) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2000.04.30


Electron beam (EB) irradiation was compared with gamma ray (GR) in terms of their effects on physicochemical qualities of microbial-decontaminated red pepper powder. The pH and soluble solid of the samples were relatively constant when exposed to EB and GR up to 15 kGy, which also did not induce significant chances in total and reducing sugars. The water soluble pigment and capsanthin content of red pepper powder showed a decreasing tendency as the irradiation dose increased. However, the pungent components, capsaicin and dihydrocapsaicin were shown resistant to irradiation doses applied. Based upon the results, EB was similar to GR in its effect on the physicochemical attributes of the samples, and the irradiation doses required for microbial control were not detrimental to the quality attributes of red pepper powder.


red pepper powder;physicochemical qualities;electron beam;gamma irradiation