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Effect of UV-C Irradiation on the Quality of Red Pepper Powder during Storage  

Chun, Ho-Hyun (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Kim, Ju-Yeon (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Kim, Hyun-Jin (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Song, Kyung-Bin (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 454-458 More about this Journal
Abstract
The effect of UV-C irradiation on microbial growth and quality of red pepper powder during storage was examined. Red pepper powder was irradiated with doses of 27, 54, or $108\;kJ/m^2$ and stored at $20^{\circ}C$ for 4 weeks. UV-C treatment of red pepper powder decreased the populations of total aerobic bacteria and Bacillus cereus in proportion to radiation dose. In particular, total aerobic bacteria and B. cereus populations decreased by 1.03 and 0.90 log CFU/g after irradiation at $108\;kJ/m^2$, respectively, compared with control values. UV-C irradiation caused negligible changes in the Hunter color L, a, or b values. Sensory quality results on red pepper powder were not significantly different between treatments. Therefore, UV-C irradiation can be used to inhibit microbial growth in red pepper powder, without impairing quality during storage.
Keywords
UV-C irradiation; red pepper powder; microbial growth; quality change;
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