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Effect of Electron Beam Irradiation on Microbial Qualities of Whole Black Pepper Powder and Commercial Sunsik  

Ko, Jong-Kwan (Department of Food Science and Technology, Chungnam National University)
Ma, Yu-Hyun (Department of Food Science and Technology, Chungnam National University)
Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.2, 2005 , pp. 308-311 More about this Journal
Abstract
Electron beam irradiation was applied to examine microbial safety and qualities of black pepper powder and commercial Sunsik. Whole black pepper powder and commercial Sunsik were irradiated at 2, 4, 8, 12, and 16 kGy. Microorganism contamination in black pepper powder and commercial Sunsik were significantly decreased by irradiation. Decimal reduction doses ($D_{10}\;value$) of total bacteria count in black pepper powder and commercial Sunsik were 5.32 and 1.56 kGy, respectively. $D_{10}\;value$ of yeast and mold were 2.54 and 2.14 kGy for black pepper powder and commercial Sunsik, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b values. Sensory evaluations of black pepper powder and commercial Sunsik showed no significant changes among samples. These results indicate electron beam irradiation improves microbial safety and qualities of black pepper powder and commercial Sunsik.
Keywords
electron beam; black pepper powder; Sunsik; D value;
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