Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 6
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- Pages.1202-1207
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- 1997
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- 0367-6293(pISSN)
Effect of High Pressure Carbon Dioxide on Inactivation of Leuconostoc sp.
고압 이산화탄소에 의한 Leuconostoc sp.의 살균 효과
- Hong, Seok-In (Korea Food Research Institute) ;
- Park, Wan-Soo (Korea Food Research Institute) ;
- Pyun, Yu-Ryang (Department of Biotechnology and Bioproducts Research Center, Yonsei University)
- Published : 1997.12.01
Abstract
Inactivation of Leuconostoc sp. isolated from kimchi using carbon dioxide under pressure was investigated in terms of operating parameters in order to evaluate its feasibility as a novel nonthermal process. Inactivation rates increased with increasing pressure, temperature and exposure time, but with decreasing working volume. Microbial reduction of 3 log cycles was achieved within 150 min under a
가열 살균을 대체하여 식품의 신선도를 유지하면서 효과적으로 미생물을 사멸시킬 수 있는 새로운 비가열 살균기술로서 고압