Browse > Article
http://dx.doi.org/10.5307/JBE.2005.30.1.017

Development of a Garlic Peeling System Using High-Pressure Water Jets (III) - Introduction of a microbial control system -  

Kim J. (Dept. of Bio-Environmental Chemistry, Sunchon National University)
Bae Y. H. (Dept. of Industrial Machinery Engineering, Sunchon National University)
Publication Information
Journal of Biosystems Engineering / v.30, no.1, 2005 , pp. 17-24 More about this Journal
Abstract
An efficient microbial control system was introduced into a garlic peeling system using pressurized water in order to improve the quality and the shelf-life of peeled garlic. High microbial density of the spoiled peeled garlic and the water used for peeling and washing indicated that an efficient microbial control system is necessary far the peeling system. Though Pseudomonas spp. and Penicillium spp. were closely related to the spoilage of peeled garlic, the spoilage of peeled garlic was thought to be caused mainly by nonspecific increase in microbial density. The shelf-life of the garlic peeled by pressurized water was longer than that of the garlic peeled by pressurized air, and the degree of damage had great effect on the shelf-life of peeled garlic. Ozonated water was effective in decreasing the microbial contamination and in increasing the shelf-life of peeled garlic. Based on the findings of the study, following improvements were made to the garlic peeling system using pressurized water; 1) the water circulation system was modified in order to completely separate the water for washing from the water for garlic peeling, 2) filtration and cooling equipments were introduced into the circulation system of the water for peeling, and 3) an ozone generator which could continuously supply ozonated water (dissolved ozone concentration of 0.4 ppm) was attached to the circulation system of the water for washing.
Keywords
Garlic; Peeling; Pressurized water; Microbial control; Ozone;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Liew, C. L. and R. K. Prange. 1994. Effect of ozone and storage temperature on postharvest diseases and physiology of carrots (Daucus carota L.). J. Amer. Soc. Hort. Sci. 19(3):563-567
2 Sheldon, B. W. and A. L. Brown. 1986. Efficacy of ozone as a disinfectant for poultry carcasses and chill water. J. Food Sci. 51(2):305-309   DOI
3 Dwarkanath, C. T., E. T. Rayner, G. E. Mann and F. G. Dollear. 1968. Reduction of aflatoxin levels in cottonseed and peanut meals by ozonization. J. of Amer. Oil Chem. Soc. 45:93-95   DOI
4 Kim, J. K., A. E. Yousef and S. Dave. 1999. Application of ozone for enhancing the microbiological safety and quality of foods: A review. J. Food Prot. 62(9):1071-1087   DOI
5 Gerhardt, P., R. G. E. Murray, W. A. Wood and N. R. Krieg. 1994. Methods for general and molecular bacteriology. 791 p. American Society for Microbiology, Washington, D.C., USA
6 Krieg, N. R. and J. G. Holt. 1984. Bergey's manual of systematic bacteriology Vol. 1. 964 p. Williams & Wilkins. Baltimore, MD, USA
7 Moore-Landecker, E. 1990. Fundamentals of the Fungi (3rd ed,). 561 p. Prentice Hall, N.J., USA
8 Park, J. B., J. H. Kim, K. H. Kwon and C. J. Choi. 1999. Development of continuous garlic peeling machine for improving the peeling efficiency (II). Proceedings of the KSAM 1999 Winter Conference. 4(1):539-545. (In Korean)
9 Schwartz, H. F. and S. K. Mohan. 1995. Compendium of onion and garlic diseases. 54 p. The American Phytopathology Society Press. St. Paul, MN, USA
10 Restanino, L., E. W. Frampton, J. B. Hemphill and P. Palnikar. 1995. Efficacy of ozonated water against various food related microorganisms. Appl. Environ. Microbiol. 61(9):3471-3475
11 김정진. 1993. 마늘의 박피시스템 개발에 관한 연구. 182 p. 한국식품개발연구원
12 농수산물무역정보. 2000 국내 주요농산물 유통실태
13 백성기, 배영환, 김정호. 2003. 습식 마늘박피 시스템 개발. 농림부 농림기술개발사업 연구보고서. 247 p
14 이보건. 1987. 마늘 탈피기. 실용신안공보. 공개번호 실1987-0012905
15 FAO(유엔식량농업기구) 통계. 1999
16 Cho, Y. J. and C. J. Kim. 1993. Analysis of performance of an air-type garlic peeler for its optimum design. Journal of the Korean Society for Agricultural Machinery. 18(4):351-357. (In Korean)