Browse > Article
http://dx.doi.org/10.3746/jkfn.2007.36.7.921

Effects of Storage Conditions of Rice Flour on Growth Properties of Natural Microflora  

Choi, Bong-Kyu (Dept. of Food Science and Technology, Chung-Ang University, Korea Food Research Institute)
Park, Shin-Young (Dept. of Food Science and Technology, Chung-Ang University)
Ha, Sang-Do (Dept. of Food Science and Technology, Chung-Ang University)
Kum, Jun-Seok (Korea Food Research Institute)
Lee, Hyun-Yu (Korea Food Research Institute)
Park, Jong-Dae (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.7, 2007 , pp. 921-925 More about this Journal
Abstract
In order to optimize microbial safety and preservation in quality retention of rice flour, commercial hot-air dry (HT, 65/15 min) and microwave dry (MT, 700 watt/30 sec) treatments were developed, and in this study, natural microflora present in rice flour exposed to different storage temperature and periods were monitored. Changes in color (E) appeared to be less on the MT rice flour than on the rice flour. Effectiveness of the MT treatment showed reduction rates for total aerobic bacteria (2.62 log CFU/g), yeasts, and molds (0.37 log CFU/g). Total aerobic bacteria showed similar growth patterns of all the treatments during storage; however, the MT treatment inhibited the growth of this organism in rice flour. In conclusion, the MT treatment was found to be a suitable drying method to substitute the HT treatment in terms of quality of rice flour and microbial safety.
Keywords
natural microflora; physicochemical properties; rice flour; microwave;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Giese J. 1992. Advances in microwave food processing. Food Technol-Chicago 46: 118-122
2 Kim MH. 1991. Studies on optimization of air dehydration process for red peppers. Korean J Food Preserv 2: 41-49
3 Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neil K, McDowell J, Post LS, Boderck M. 1990. Microbiological safety assurance system for food service facilities. Food Technol-Chicago 44: 68-73
4 Lee YS, Oh SH, Lee JW, Kim JH, Kim JH, Kim KS, Kim WG, Byun MW. 2004. Optimum of gamma irradiation dose for rice-based infant foods with improved energy-density and shelf-life. J Korean Soc Food Sci Nutr 33: 894-898   과학기술학회마을   DOI   ScienceOn
5 Kim SS, Lee JH. 1999. Pasteurization efficiency and physico-chemical changes of soymilk HTST pasteurized using microwaves. Korean J Food Sci Technol 31: 1196-1202   과학기술학회마을
6 Schiffman RF. 1992. Microwave sterilization. Food Technol-Chicago 46: 58-59
7 Kang MY, Choi YH, Choi HC. 1997. Compositions of some characteristics relevant to rice bread processing between brown and milled rice. Korean J Soc Food Sci 13: 64-69
8 Jang JH, Jang JS, Lee SY, Kim HS, Kang SM, Park JH. 2003. Growth inhibition effects of ethanol and sodium chloride on Bacillus cereus. Korean J Food Sci Technol 35: 998-1002   과학기술학회마을
9 Qingming L, Xinghe T, Yubo H. 2003. Advance in microwave sterilization technology for food processing. Food Ferment Ind 29: 86-89
10 Schlegel W. 1992. Commercial pasteurization and sterilization of food products using microwave technology. Food Technol-Chicago 46: 62-63
11 Jacques T. 1992. Microwaves-Industrial, Scientific, and Medical Application. Artech House, Boston. p 346-356
12 AOAC. 1990. Official Methods of Analysis. 15th ed. method 325.09. Association of Official Analytical Chemists, Washington DC, USA
13 Ju HK, Kim YH. 1996. Food technology. Sunjin Munwhasa, Seoul. Korea. p 50-55
14 Aziz NH, Mahrous SR, Youssef BM. 2002. Effect of gamma-ray and microwave treatment on the shelf-life of beef products stored at $5^{\circ}C$. Food Control 13: 437-444   DOI   ScienceOn
15 Sachindra NM, Sakhare PZ, Yashoda D, Narasimha R. 2005. Microbial profile of buffalo sausage during processing and storage. Food Control 16: 31-35   DOI   ScienceOn
16 Kim DH, Kwon YM. 2001. Effect of storage conditions on the microbiological and physicochemical characteristics of traditional kochujang. Korean J Food Sci Technol 33: 589-595   과학기술학회마을
17 Kum JS, Jo YS. 2000. Studies on pasteurization method using microwaves in food industry. Food Sci Industry 33: 12-18
18 Lee SH, Lee MS, Sun NK, Song KB. 2004. Effect of storage condition on the quality and microbiological change of strawberry 'Minyubong' during storage. Korean J Food Preserv 11: 7-11   과학기술학회마을
19 Ministry of Agriculture and Forestry. 2003. 2002 Crops Statistics. Ministry of Agriculture and Forestry, Seoul, Korea
20 Kum JS. 2002. Current status and recent subject of rice products development in Korea. Abstract No. PL 9 presented at the 1st International Symposium and Expo on Rice, Chuncheon, Korea. p 109-119
21 Kum JS, Han O. 1998. Effects of food height for microwave blanching on vegetables and reheating on cooked rice. J Korean Soc Food Sci Nutr 27: 281-285   과학기술학회마을
22 Taner B, Icier F, Ersus S, Hasan Z. 2003. Effects of microwave and infrared drying on the quality of carrot and garlic. Eur Food Res Technol 218: 68-73   DOI