Browse > Article
http://dx.doi.org/10.3746/jkfn.2013.42.1.148

Effects of UV Sterilization on Quality of Acer mono Sap  

Choe, Su Bin (Dept. of Food Science and Technology, Seoul National University of Science and Technology)
Han, Sang Jin (Dept. of Food Science and Technology, Seoul National University of Science and Technology)
Han, Ouk Hee (PURIZONE Co., Ltd.)
Kim, Hak Su (Jirisan Tree Sap Agricultural Cooperative Incorporated)
Kang, Sung Tae (Dept. of Food Science and Technology, Seoul National University of Science and Technology)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.1, 2013 , pp. 148-152 More about this Journal
Abstract
An ultraviolet (UV) sterilization system was developed to decrease the number of microorganisms in filtered Acer mono sap (FAS). The Acer mono sap (AS) was passed through 18 strips of PTA fluoroplastic tubing with 30 UV lamps (total 1,170 W). During passage, the AS was effectively exposed to the UV rays. The total bacteria, coliform group and fungi were sterilized at a flow rate ranging from 852 to 1,358 mL/min and a UV power higher than 156 W. Although the sensory score of the UV-sterilized AS was significantly lower than that of the untreated AS, the sensory score was better under the condition of 390 W and 852~1,358 mL/min than under the other conditions examined. ANOVA did not reveal a significant difference in pH, total acidity, sugar content and color characteristic under all conditions tested (p<0.05). Considering the overall attributes of the AS quality, the optimum sterilization condition was determined to be 390 W and 852~1,358 mL/min.
Keywords
Acer mono sap; UV sterilization; quality; microorganism; shelf-life;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Jang JS. 2001. Reconsideration of Acer pictum complex in Korea. Kor J Plant Tax 31: 283-309.
2 Chung MJ, Kim YS, Lee IS, Jo JS, Sung NJ. 1995. The components of the sap from Gorosoe (Acer mono Max.) and sugar maple (Pseudo-sieboldianum Kom.). J Korean Soc Food Nutr 24: 911-916.   과학기술학회마을
3 Moon HS, Park SB, Kwon SD, Goo JW. 2004. Sap collection and major components of Acer mono in Mt. Jiri. Korean J Ecol 27: 263-267.   과학기술학회마을   DOI   ScienceOn
4 Choi SY, Sung NJ, Kim HJ. 2006. Physicochemical analysis and sensory evaluation of fermented soy sauce from Gorosoe (Acer mono Max.) and Kojesu (Betula costata T.) saps. Korean J Food & Nutr 19: 318-326.   과학기술학회마을
5 Jeong SJ, Lee CH, Kim HY, Hwang IG, Shin CS, Park ES, Lee J, Jeong HS. 2011. Characteristics of Goroshoe (Acer mono Max.) sap with different collection times after ultra filtration. J Korean Soc Food Sci Nutr 40: 753-758.   과학기술학회마을   DOI   ScienceOn
6 Lee CH, Nho JW, Hwang IG, Shin CS, Lee J, Jeong HS. 2010. Shelf-life extension of Acer mono sap using ultra filtration. J Korean Soc Food Sci Nutr 39: 455-460.   과학기술학회마을   DOI   ScienceOn
7 Kwon SD, Goo SY, Kim JW, Kim CH, Kim JK, Moon HS. 2009. Analysis on applicability of refined sap of Acer spp. J Agri Life Sci 43: 57-62.
8 Kim CM, Jung DL, Sheo HJ. 1991. A study on the ingredients in the sap of Acer mono MAX. and Betula costata T. in Mt. Jiri area. J Korean Soc Food Nutr 20: 479-482.   과학기술학회마을
9 Lee KJ, Park JY, Park KH, Park H. 1995. Chemical composition, nutritional value and saponin content in the spring sap of Acer mono. J Korean For Soc 84: 415-423.
10 Jin L, Han JG, Ha JH, Jeong HS, Kwon MC, Jeong MH, Lee HJ, Kang HY, Choi DH, Lee HY. 2008. Comparison of antioxidant and glutathione S-transferase activities of extracts from Acer mono and A. okamotoanum. Korean J Medicinal Crop Sci 16: 427-433.   과학기술학회마을
11 Oh JH, Seo ST, Oh HY, Hong JS, Kang HY. 2009. Analysis of the bacterial community during the storage of Gorosoe (Acer mono Max.) sap. Korean J Food & Nutr 22: 492-496.   과학기술학회마을
12 Shin DH, Lee YT. 2005. Manufacturing and characteristics of the electrodeless UV lamp for disinfection of the sewage effluent. J Korean Ind Eng Chem 16: 570-575.   과학기술학회마을
13 Lim HS, Kim SM, Choi CS, Kong HJ, Kim JH. 1999. Development of UV sterilization system equipped in stainless steel tube. Food Engineering Process 3: 164-169.
14 Lee JW, Jung JJ, Choi EJ, Kang ST. 2009. Changes in quality of UV sterilized Takju during storage by honeycomb type-UV sterilizer. Korean J Food Sci Technol 41: 652-656.   과학기술학회마을
15 Kang MY, Park YS, Mok CK, Chang HG. 1998. Improvement of shelf-life of Yakju by membrane filtration. Korean J Food Sci Technol 30: 1134-1139.   과학기술학회마을