Applied Biological Chemistry
- 제27권2호
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- Pages.55-63
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- 1984
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Pilot Scale 김치순간살균장치(瞬間殺菌裝置)에서의 살균효과분석(殺菌效果分析) 및 Simulation
Thermal Process Evaluation and Simulation in a Pilot Scale Kimchi Pasteurizer
- Gil, Gwang-Hoon (Department of Food Science and Technology, College of Agriculture, Seoul National University) ;
- Kim, Kong-Hwan (Department of Food Science and Technology, College of Agriculture, Seoul National University) ;
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Chun, Jae-Kun
(Department of Food Science and Technology, College of Agriculture, Seoul National University)
- 발행 : 1984.06.30
초록
Pilot scale 연속식(連速式) 김치순간살균장치(瞬間殺菌裝置)를 사용한 무우김치살균시(殺菌時) 살균효과(殺菌效果)를 분석(分析)하기위해 살균시간(殺菌時間)에 따른 생균수(生菌數)의 변화(變化)를 측정(測定)하였으며 simulation model을 설정(設定)하여 김치내(內) 생균수(生菌數)의 감소(減少)를 예측(豫測)하고 실제 실험치(實驗値)와 비교(比較) 분석(分析)함으로써 simulation model의 적용타당성(適用妥當性)을 검정(檢定)하였다. 1. 김치숙성균(熟成菌)의 D값은 가열온도(加熱溫度) 60, 64, 70, 75,
Lethal effect on Chinese radish Kimchi was investigated by using a pilot scale Kimchi pasteurizer. A simulation model was presented so as to predict the change in viable cell concentration of the Kimchi during pasteurization. D values of microorganisms in the Kimchi were found to be 2.21, 1.62, 0.73, 0.39 and 0.21min at 60, 64, 70, 75 and
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