한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
- 제9권3호
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- Pages.151-161
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- 1994
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
홍삼의 품질개선을 위한 감마선 이용
Application of Gamma Irradiation for Quality Improvement of Red Ginseng
초록
Gamma irradiation was applied to red ginseng for improving its quality. Irradiation at 5~7 kGy was effective for sterilizing all contaminated microorganisms of red ginseng. At the dose levels, no significant shanges in physicochemical properties (color, saponin, lipid rancidity and fatty acids etc.) were observed even after 6 months storage. Gamma irradiation was also effective for the improving hygienic quality of packed red ginseng with high moisture content (up to 20%), without any quality deterioration.