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Sterilization of Gochujang Sauce with Continuous Ohmic Hea

연속 옴가열 장치를 이용한 고추장 소스의 살균

  • Choi, Jun-Bong (Graduate School of Hotel & Tourism, The University of Suwon) ;
  • Cho, Won-Il (CJ Foods R&D, CJ Cheiljedang Corporation) ;
  • Jung, Jung-Yoon (Department of Food Science and Engineering, Ewha Womans University) ;
  • Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University)
  • 최준봉 (수원대학교 호텔관광대학원) ;
  • 조원일 (씨제이제일제당(주) 식품연구소) ;
  • 정정윤 (이화여자대학교 식품공학과) ;
  • 정명수 (이화여자대학교 식품공학과)
  • Received : 2015.05.29
  • Accepted : 2015.07.26
  • Published : 2015.08.31

Abstract

In this study, five different Gochujang (a traditional Korean sauce prepared using fermented red pepper paste) sauces were heated at $100^{\circ}C$ for 5 min using a continuous ohmic heating system. Ohmic heating yielded greater reduction in microbial counts (90-95% reduction) than did conventional heating (65-75% reduction). The sterilization effect of the continuous ohmic heater increased with increasing sample flow rate and decreasing Reynolds number inside the pipe. Low-viscosity samples had higher electrical conductivity and were better suited for ohmic heating than were high-viscosity samples. The color and texture were also satisfactorily maintained after ohmic heating. Compared with conventional heating, ohmic heating provided rapid and uniform heating, which is more suitable for aseptic thermal processing of viscous foods.

Keywords

continuous ohmic heating system;gochujang sauce;sterilization;viscous food;Reynolds number

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