Browse > Article
http://dx.doi.org/10.9721/KJFST.2014.46.6.778

Nonthermal Sterilization of Dried Laver by Intense Pulsed Light with Batch System  

Kim, Ae-Jin (Sempio Foods Company)
Shin, Jung-Kue (Food Industry Research Institute, JeonJu University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.6, 2014 , pp. 778-781 More about this Journal
Abstract
Intense pulsed light (IPL) is a nonthermal technology emerging as an alternative to conventional thermal treatment. The purpose of this study was to investigate the effect of IPL treatment on the microbial inactivation, color alteration, and temperature change of dried laver to evaluate the commercial feasibility of IPL as a sterilization method. IPL treatment (10 min at 1,000 V and 5 pps) resulted in approximately 1.6 log CFU/g decrease in microbial cell viability. After IPL treatment, the surface temperature of dried laver increased by $1.9^{\circ}C$. The color lightness of dried laver increased with increased treatment time, while redness and yellowness decreased. However, these color differences were not significant.
Keywords
dried laver; intense pulsed light (IPL); microbial inactivation; non-thermal technology;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Lee NY, Jo CU, Chung HJ, Kang HJ, Kim JK, Kim HJ, Byun MW. The prediction of the origin of microbial contamination in kimbab and improvement of microbiological safety by gamma irradiation. Korean J. Food Sci. Technol. 37: 279-286 (2005)   과학기술학회마을
2 Lee SK. Effect of packaging on storage stability and chlorophyll contents of dried, roasted and roasted-seasoned laver during storage. J. Fd. Hyg. Safety 14: 134-139 (1999)
3 Lee HK, Song SH, Jeong IH. Quality changes of dried lavers during processing and storage. Korean J. Fish. Aquat. Sci. 20: 408-418 (1987)   과학기술학회마을
4 Gmez-Lpez VM, Devlieghere F, Bonduelle V, Debevere J. Factors affecting the inactivation of microorganisms by intense light pulses. J. Appl. Microbiol. 99: 460-470 (2005)   DOI   ScienceOn
5 Roverts P, Hope A. Virus inactivation by high intensity broad spectrum pulsed light. J. Virol. Methods 110: 61-65 (2003)   DOI   ScienceOn
6 Rowan NJ, MacGregor SJ, Anderson JG, Fouracre RA, McIlvaney L, Farish O. Pulsed-light inactivation of food-related microorganisms. Appl. Environ. Microbiol. 65: 1312-1315 (1999)
7 Elmnasser N, Ritz M, Leroi F, Orange N, Bakhrouf A, Federighi M. Bacterial inactivation using pulsed light. Acta Aliment. Hung. 36: 401-408 (2007)
8 Kim BR, Kim AJ, Hong HJ, Shin JK. Sterilization of yeast isolated from makgeolli by intense pulsed light treatment in batch system. Food Eng. Prog. 17: 159-164 (2013)   DOI
9 Gomez-Lopez VM, Devlieghere F, Bonduelle V, Debevere J. Intense light pulses decontamination of minimally processed vegetables and their shelf-life. Int. J. Food Microbiol. 103: 79-89 (2005)   DOI   ScienceOn
10 Han KH. Nonthermal sterilization against food-borne pathogens by high intensity pulsed light. MS thesis, Hoseo University, Asan, Korea (2009)
11 Gomez-Lopez V, Ragaert P, Debevere J, Devlieghere F. Pulsed light for food decontamination: a review. Trends Food Sci. Tech. 18: 464-473 (2007)   DOI   ScienceOn
12 Yaun BR, Summer SS, Eifert JD, Marcy JE. Inhibition of pathogens on fresh produce by ultraviolet energy. Int. J. Food Microbiol. 90: 1-8 (2004)   DOI   ScienceOn
13 Lee HJ, Byun HS, Kim JH, Park HY, Jung KJ, Lee TS. Bacterial contamination of dried laver products. Bull. Nat. Fish. Res. Dev. Ins. 57: 221-226 (1999)
14 Park CK, Kang TK, Shin SU. The relationship between health and laver. Bull. Fish. Sci. Inst. Yosu Nat'l. Univ. 10: 79-84 (2001)
15 Cho SM, Kim BM, Han KU, Seo HY, Han YN, Yang EH, Kim DS. Current status of the domestic processed laver market and manufacturers. Food Sci. Ind. 42: 57-70 (2009)   과학기술학회마을
16 Ock YS. Some schemes for the sustainable development of Korean laver industry. J. Fish. Bus. Adm. 41: 25-44 (2010)   과학기술학회마을
17 Kang SG, Park SH, Kim HJ, Ham KS. Chitosan treatment during the preparation of dried laver affects microbial growth and quality. J. Chitin Chitosan 6: 150-154 (2001)
18 Dunn JE, Clark RW, Asmus JF, Pearlman JS, Boyerr K. Painchaud F, Hofmann GA. Methods for preservation of foodstuffs. U.S. Patent 4,871,559 (1989)
19 Barbosa-Canovas GV, Swanson BG, Pothakamury UR, Palou E. Application of light pulses in the sterilization of foods and packaging materials. pp 139-160. In: Nonthermal Preservation of Foods. Marcel Dekker Inc., New York, NY, USA (1998)
20 Oms-Oliu G, Agui-Aguayo I, Martn-Belloso O, Soliva-Fortuny S. Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus). Postharvest Biol. Tec. 56: 216-222 (2010)   DOI   ScienceOn
21 Marguenie D, Geeraaerd AH, Lammertyn J, Soonthjens C, Van Impe JF, Michiels CW, Nicola BM. Combinations of pulsed white light and UV-C or mild heat treatment to inactivate conidia of Botrytis cinerea and Monilia fructigena. Int. J. Food Microbiol. 85: 185-196 (2003)   DOI
22 Kim YD, Kim DS, Kim YM, Shin DH. Changes in the quality characteristics of dried laver (Porphyra yezoensis Ueda) during storage. Korean J. Food Sci. Technol. 19: 206-211 (1987)   과학기술학회마을
23 Lee TS, Lee HJ, Byun HS, Kim JH, Park MJ, Jung KJ. Effect of heat treatment in dried lavers and modified processing. J. Korean Fish. Soc. 33: 529-532 (2000)   과학기술학회마을
24 Mertens B, Deplace G. Development of nonthermal process for food preservation. Food Technol. 46: 124-133 (1993)