Sterilization of Yakju(Rice Wine) on a Serial Multiple Electrode Pulsed Electric Field Treatment System

직렬배열 다중전극 고전압 펄스 전기장 처리장치를 이용한 약주의 살균

  • Mok, Chull-Kyoon (Department of Food and Bioengineering, Kyungwon University) ;
  • Lee, Sang-Ki (Department of Food and Bioengineering, Kyungwon University)
  • 목철균 (경원대학교 공과대학 식품생물공학과) ;
  • 이상기 (경원대학교 공과대학 식품생물공학과)
  • Published : 2000.04.30


Yakju(rice wine) was sterilized with high-voltage square-wave pulses of $1\;{\mu}s$ duration at various electric field strengths and frequencies on a serial multiple electrode pulsed electric field(PEF) treatment system consisted of 7 electrodes connected in series. The initial microbial counts of Yakju were $1.88{\times}10^3{\sim}2.13{\times}10^4$ CFU/mL for total aerobes, $1.55{\times}10^3{\sim}2.85{\times}10^4$ CFU/mL for lactic acid bacteria and $1.72{\times}10^3{\sim}2.39{\times}10^4$ CFU/mL for yeasts. The sterilization of microorganisms in Yakju was a first order reaction and the sterilization effect increased as the field strength and the frequency increased. The $D_{Hz}-value$ and the $D_{PEF}-value$ decreased with the electric field strength. Yeast showed lower $D_{PEF}-value$ than bacteria. Lactic acid bacteria showed lower $D_{PEF}-value$ than general aerobic bacteria under the electric field strength below 30 kV/cm, but higher ones under that above 40 kV/cm. The $Z_{PEF}-value$ of general aerobic bacteria, lactic acid bacteria and yeast in Yakju were 39.4, 49.3 and 47.6 kV/cm, respectively. The PEF sterilization resulted in less changes in color and sensory properties than heat sterilization, and the PEF treated Yakju showed superior quality to the heat treated one. The commercial sterilization of Yakju was accomplished with 2-cycle treatment on the tested serial PEF treatment system.