Quality properties of samkwang and palbangmi treated with atmospheric-pressure plasma by storage

대기압 플라즈마에 의한 삼광 및 팔방미의 저장에 따른 품질 특성

  • Received : 2018.01.03
  • Accepted : 2018.01.30
  • Published : 2018.04.30


Atmospheric-pressure plasma (APP) was applied to determine quality characteristics of brown rice (BR) and white rice (WR) of Samkwang and Palbangmi. APP (250 W, 15 kHz, ambient air) was generated and dielectric barrier discharge was applied for 0, 10, and 20 min for 2 weeks at 4 and $25^{\circ}C$. The growth of total aerobic bacteria and mold increased depending on the storage. Water content of BR and WR decreased by storage temperature and periods. No viable counts were detected for molds by APP-treated 20 min at $4^{\circ}C$. Changes in protein and damaged starch contents in plasma were not observed. Amylose contents were not changed, but WR (Palbangmi) showed a tendency to increase. The results show that APP improved the microbial quality of BR and WR of Samkwang and Palbangmi, although further studies should be conducted to determine change in quality by APP.




  1. AOAC. Official methods of analysis. 17th ed. Method 991.43. Association of Official Analytical Communities, Washington DC, USA (2000)
  2. Choi YH, Choung JI, Cheong YK, Kim YD, Ha KY, Ko JK, Kim CK. Storage period of milled rice by packaging materials and storage temperature. Korean J. Food Preserv. 12: 310-316 (2005)
  3. Choi YH, Jeong EG, Choung JI, Kim DS, Kim SL, Kim JT, Lee CG, Son JR. Effects of moisture contents of rough rice and storage temperatures on rice grain quality. Korean J. Crop Sci. 51: 12-20 (2014)
  4. Gibson TS, Solah VA, McCleary BV. A procedure to measure amylose in cereal starches and flours with concanavalian A. J. Cereal Sci. 35: 85-94 (1997)
  5. Juliano BO. Polysaccharides, proteins, and lipids of rice. pp. 59-120. In: Rice Chemistry and Technology. The American Association of Cereal Chemists, Inc., St. Paul, MN, USA (1985)
  6. Jun HI, Yang EJ, Kim YS, Song GS. Effect of dry and wet millings on physicochemical properties of black rice flours. J. Korean Soc. Food Sci. Nutr. 37: 900-907 (2008)
  7. Kim B, Yun H, Jung S, Jung Y, Jung H, Choe W, Jo C. Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions. Food Microbiol. 28: 9-13 (2009)
  8. Kim HJ, Woo KS, Jo C, Lee SK, Park HY, Sim EY, Won YJ, Lee SB, Oh SK. Effect of atmospheric pressure plasma on the quality of commercially available Sunsik. J. Food Hyg. Safety 31: 375-379 (2016)
  9. Kim HJ, Yong HI, Park S, Kim K, Choe W, Jo C. Microbial safety and quality attributes of milk following treatment with atmospheric pressure encapsulated dielectric barrier discharge plasma. Food Control 47: 451-456 (2015)
  10. Kim OW, Kim H, Han JW, Lee HJ. Storage characteristics of milled rice according to milling system types. Korean J. Food Preserv. 21: 308-314 (2014)
  11. Kwak J, Lee JS, Yoon MR, Kim IH, Lee JH, Kim MJ, Lee CK, Kim BK, Kim WK. Changes of seed germination rate and lipid components in different brown rices during ageing. Korean J. Food Nutr. 28: 933-940 (2015)
  12. Lee KH, Kim HJ, Woo KS, Jo C, Kim JK, Kim SH, Park HY, Oh SK, Kim WH. Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice. LWT-Food Sci. Technol. 73: 442-447 (2016)
  13. Lee NY. Starch and quality characteristic of Korean rice cultivar with waxy and non waxy type. Korean J. Crop Sci. 58: 226-231 (2013)
  14. Lee SJ, Song YS, Park YR, Ryu SM, Jeon HW, Eom SH. Sterilization of food-borne pathogenic bacteria by atmospheric pressure dielectric barrier discharge plasma. J. Food Hyg. Safety 32: 222- 227 (2017)
  15. Niemira BA. Cold plasma decontamination of foods. Annu. Rev. Food Sci. Technol. 3: 125-142 (2012)
  16. Shin DS, Choi YJ, Sim EY, Oh SK, Kim SJ, Lee SK, Woo KS, Kim HJ, Park HY. Comparison of the hydration, gelatinization and saccharification properties of processing type rice for beverage development. Korean J. Food Nutr. 29: 618-627 (2016)
  17. Woo KS, Yong HI, Jo C, Lee SK, Lee BW, Lee B, Lee YY, Oh SK, Kim HJ. Changes in microbial and chemical properties of rough rice treated with cold plasma by storage temperatures and periods. Korean J. Food Preserv. 24: 908-914 (2017)
  18. Yoon DH, Kim OW, Kim H. The quality of milled rice with reference to whiteness and packing conditions during storage. Korean J. Food Preserv. 14: 18-23 (2007)
  19. Zhou Z, Robards K, Helliwell S, Blanchard C. Ageing of stored rice: Changes in chemical and physical attributes. J. Cereal Sci. 33: 1-15 (2001)


Supported by : 농촌진흥청