Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Sanitizing Effect of $\gamma$-Irradiation on Fresh Vegetable-extract Juices

감마선을 이용한 녹즙의 위생화

  • 변명우 (한국원자력연구소 방사선식품공학연구실) ;
  • 김미정 (안양대학교 식품영양학과) ;
  • 김재훈 (한국원자력연구소 방사선식품공학연구실) ;
  • 육홍선 (한국원자력연구소 방사선식품공학연구실) ;
  • 이경행 (한국원자력연구소 방사선식품공학연구실)
  • Published : 1999.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

The sanitizing effect of irradiation on the fresh vegetable extract juices was investigated. Total bacteria, coliform bacteria and total ascorbic acid were determined during the storage periods at 4oC. Chlorophyll, carotenoid, tannin, electron donating ability and peroxidase activity were determined immediately after irradiation. Results showed that the viable cells were detected below the level of 105 CFU/ml during 12 days with doses of 3 and 5 kGy. Total ascorbic acid and tannin contents increased immediately after irradiation. However, irradiation didn't affect chlorophyll and car otenoid contents, electron donating ability, and peroxidase activity. It was considered that irradiation was effective in sanitizing fresh vegetable extract juices.

Keywords

References

  1. Food Technol. v.46 Developments of nonthermal processs for food preservation Martens, B.;Knorr, K
  2. Report of joint FAO/IAEA/WHO Expert Coimmitte, Technical Report Series-659 Wholesomeness of irradiated food WHO
  3. Food Technol. v.47 Effects of high-hydrostatics pressure processes on food safety and quality Knorr, D.
  4. Anal. Chem. v.32 Spectrophotomitric determination of chlorphylls and phephytins in plant extracts Vernon, L. P.
  5. Nippon Skokuhin Kogyo Gakkaishi v.33 Characteristics of astringent Japanese persimmon(Diospyros kaki Linn. cv.Sanja) at various satge of development Motoe, K.;Yamasita, Y.
  6. Official method of analysis. 16th ed. AOAC
  7. Kor. J. Food Sci. Technol. v.23 Isolation and characterization of fuji apple peroxidase Jee, W. J.;Cho, N. S.;Kim, I. C.;Park, K. H.;Choi, E. H.
  8. Kor. J. Food Sci. Technol. v.28 The nitrite scavenging and electron donation ability of phenolic compounds Kang, Y. H.;Park, Y. K.;Lee, K. D.
  9. J. Agric. Food Chem. v.27 γ-Irradiaiton of subtropical fruits. 1. Compositional tables of mango, papaty, Strawberry and litchi fruits at the edible-ripe stage Beyers, M.;Thomas, A. C.;Van Tonder, J.
  10. Food Technol. v.17 Ascorbic acid retention and colour of stawberries as related to low-level irradiation and storage time Wells, C. E.;Tichernor, D. A.;Martin, D. C.
  11. CRC. Crit. Rev. Food Sci. Nut. v.4 Effect of gamma irradiation on the ascorbic acid content in strawberries and natsudaidai fruits Kurasaki, T.
  12. Mater. Nauch. Prakt. Kont. Ispotz Ioniz. Izuluch. Nat. Khoz. v.15 Effect of ionizing radiation on potatoes Maltseva, A. P.;Derid, T. F.;Shalinova, R. T.
  13. Dokl. Akad. Nauk. SSSR. v.114 The influence of irradiation with radioactive cobalt 60 on vitamin C content in potatoes Salkova, E. G.
  14. CRC. Crit. Rev. Food Sci. Nut. v.19 Radiation preservation of foods of plant origin. Potatoes and other tuber crops Thomas, P.
  15. Food Chem. v.35 Effects of gamma irradiation and temperature on sugar and vitamin C changes in five indians potato cultivars during storage Joshi, M. R.;Srirangarajan, A. N.;Thomas, P.
  16. J. Sci. Food Agric. v.75 Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes Garham, W. D.;Stevenson, M. H.
  17. Radiat. Phys. Chem. v.54 Effects of gamma irradiation on physiological effectiveness of Korean medicinal herbs Byun, M. W.;Yook, H. S.;Kim, K. S.;Chung, C. K.
  18. Nippon Nogeikagaku Kaishi v.65 Jam preparation by pressurization Horie, Y.;Kimura, K.;Ida, M.;Yosida, Y.;Ohki, K.
  19. J. Agric. Food Chem. v.42 Changes on composition of volatile compounds in high pressure treated peach Sumitani, H.;Suekane, S.;Nakatani, A.;Tatsuka, K.
  20. J. Food Sci. v.59 High pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoes Eshtiaghi, M. N.;Stute, R.;Knorr, D.
  21. Kor. J. Food Sci. Technol. v.27 Inactivation of microouganisms and browning enzymes in Angelica keiskei juice using high hytrostatic pressure Lee, D. U.;Park, J.;Lee, Y.;Yeo, I. H.