한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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적외선 살균이 고춧가루의 품질에 미치는 영향

Effects of Infrared Pasteurization on Quality of Red Pepper Powder

  • 정진주 (서울과학기술대학교 식품공학과) ;
  • 최은주 (서울과학기술대학교 식품공학과) ;
  • 이유진 (서울과학기술대학교 식품공학과) ;
  • 강성태 (서울과학기술대학교 식품공학과)
  • Jung, Jin-Joo (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Choi, Eun-Ju (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Lee, You-Jin (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kang, Sung-Tae (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • 투고 : 2010.07.16
  • 심사 : 2010.11.17
  • 발행 : 2011.04.30
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초록

고춧가루의 살균을 위하여 이송판 상부와 하부에 각각 총 4개의 적외선램프(총출력 8000 W)와 온수순환장치를 장착하고 진동장치를 사용해 분체를 이송하는 분체살균장치를 제작하였다. 진균은 2000 W 이상의 적외선 출력에서 대한 완전살균이 가능하였다. 그러나 일반세균수는 유의적으로 감소하지는 아니하였다. 고춧가루 중 미생물의 효과적인 살균과 수분함량의 감소를 줄이기 위한 고춧가루의 최적 이동속도는 106-164 g/min 범위로 확인되었다. 고춧가루의 입자크기와 무관하게 진균을 완전히 살균할 수 있었으며 수분 함량은 9 mesh보다는 32 mesh의 고운 고춧가루가 더 높은 수분함량의 감소를 보여 주었다. 고춧가루에 대한 반복된 적외선 살균은 고춧가루의 수분함량(초기 12.6%)의 급속한 감소(2회 살균 후 4.6%)로 인하여 바람직하지 아니하였다. 1회 살균만으로도 진균은 불검출 되었으며 살균 횟수가 증가할수록 수분함량이 감소하였다. 한편 적외선살균 후 고춧가루의 총 capsaicinoid의 함량과 ASTA 색도, 표면색도는 모든 살균 조건에서 살균전과 비교하여 유의적인 차이를 보이지 않았다.

A tray type-infrared (IR) pasteurization system was developed for decreasing microorganisms in red pepper powder (RPP). The RPP was passed through a tray by a vibrating mode under the 4 IR lamps (total 8000 W) and by circulating water under the tray. Fungi was pasteurized by applying power higher than 2000 W to the RPP. The decrease in viable cell numbers of bacteria, however, was not observed under the same conditions. Conveying speed of RPP was optimized to 106-164 g/min on the basis of microbial reduction and retaining of moisture content of RPP. The water content of 32 mesh-RPP decreased rapidly after pasteurization. However, fungi in both RPPs could be sterilized regardless of particle sizes. The repetition of IR pasteurization was not favourable due to severe decrease of water content in RPP. The IR pasteurization of RPP did not cause significant difference in the capsaicinoid contents, ASTA colour value, and L, a, and b values under all investigated conditions.

키워드

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피인용 문헌

  1. Microbiological Hazard Analysis for HACCP System Application to Red Pepper Powder vol.16, pp.4, 2015, https://doi.org/10.5762/KAIS.2015.16.4.2602
  2. Efficient Treatment Methods for Reducing Escherichia coli Populations in Commercially-Available Red Pepper Powder in Korea vol.41, pp.6, 2012, https://doi.org/10.3746/jkfn.2012.41.6.875
  3. Non-destructive and Rapid Prediction of Moisture Content in Red Pepper (Capsicum annuum L.) Powder Using Near-infrared Spectroscopy and a Partial Least Squares Regression Model vol.39, pp.3, 2014, https://doi.org/10.5307/JBE.2014.39.3.184
  4. Monitoring of Commercial Red Pepper Powders for Their Irradiation Status vol.44, pp.6, 2012, https://doi.org/10.9721/KJFST.2012.44.6.673
  5. Evaluation of microbiological safety of commercial spices vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.706
  6. Sterilization Effect on Black- and White Pepper by Intense Pulsed Light with Tubular-shaped Treatment Chamber vol.22, pp.3, 2018, https://doi.org/10.13050/foodengprog.2018.22.3.248