Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Microbial Decontamination of Black Pepper Powder Using a Commercial-scale Intervention System Combining Ultraviolet-C and Plasma Treatments

Ultraviolet-C와 플라즈마를 병합 처리하는 양산형 살균 시스템을 이용한 후춧가루 미생물 저해

  • Bang, In Hee (Department of Food Science and Technology, Seoul Women's University) ;
  • Lee, Seung Young (Department of Food Science and Technology, Seoul Women's University) ;
  • Han, Kyoon Sik (Kyunghan Co., Ltd.) ;
  • Min, Sea C. (Department of Food Science and Technology, Seoul Women's University)
  • Received : 2018.10.20
  • Accepted : 2018.11.01
  • Published : 2018.11.30
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Abstract

Effects of a commercial scale intervention system combining ultraviolet (UV)-C and plasma treatments on the microbial decontamination of black pepper powder were investigated. The process parameters include treatment time, time for plasma accumulation before treatment, and water activity of black pepper powder. A significant reduction in the number of indigenous aerobic mesophilic bacteria in black pepper powder was observed after treatments lasted for ${\geq}20min$ (p<0.05) and the reduction was differed by powder manufacturer. The microbial reduction rates obtained by individual UV-C treatment, individual plasma treatment, and UV-C/plasma-combined treatment were 0.2, 0.5, and 1.0 log CFU/g, respectively, suggesting that the efficacy of the microbial inactivation was enhanced by treatment combination. Nonetheless, neither plasma accumulation time nor powder water activity affected the microbial inactivation efficacy of the combined treatment. The UV-C/plasma-combined treatment, however, decreased lightness of black pepper powder, and the decrease generally increased as operation time increased. The plasma accumulation time of 20 min resulted in significant reduction in both lightness and brown color. The results indicate that the commercial-scale intervention system combining treatments of UV-C and plasma has the potential to be applied in the food industry for decontaminating black pepper powder.

양산형 UV-P 처리는 장비를 20분 이상 작동하였을 때 후춧가루의 토착 중온 호기성 세균을 유의적으로 저해시켰다. UV-P 처리는 토착 미생물 저해에 있어 상승효과를 보여주었으나 후춧가루의 색을 어둡게 하였다. UV-P 처리의 후춧가루 미생물 저해 효과와 색 변화에 대한 영향은 처리되는 후춧가루를 오염시키는 미생물과 후춧가루 종류에 영향을 받음을 알 수 있었다. 또한 본 연구 결과는 UV-P 장비 내 플라즈마 충적 시간과 후춧가루의 $a_w$ 상승이 UV-P 처리된 후춧가루의 미생물 저해 효과 향상과 색 유지에 효과적이지 않음을 알 수 있었다. 본 연구는 UV-C와 플라즈마 처리를 병합한 양산형 UV-P 처리가 후춧가루의 토착 미생물을 저해시키는 기술로서의 가능성을 보여주었다. 그러나 앞으로 추가적인 연구를 통해 UV-P 처리부의 온도상승 및 후춧가루의 색도 변화를 최소화할 수 있는 방법이 제시되어야 할 것이다.

Keywords

Acknowledgement

Supported by : 농림식품기술기획평가원

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