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Effects of Supercritical Carbon Dioxide on Sterilization and Enzyme Inactivation in Dongchimi  

Park, Joo-Seok (Bio Industry Center, Daegu Technopark)
Hong, Joo-Heon (Bio Industry Center, Daegu Technopark)
Lee, Won-Young (Department of Food Engineering, Kyungpook NationalUniversity)
Publication Information
Food Science and Preservation / v.16, no.4, 2009 , pp. 482-489 More about this Journal
Abstract
We investigated how supercritical $CO_2$ affected sterilization and enzyme inactivation in dongchimi, a conventional Korean fermented food. The growth of bacteria, including lactic acid bacteria, in dongchimi juice tended to decrease with increased pressure and temperature during treatment with supercritical $CO_2$. D values were affected by pressure more than by temperature. The lowest total number of cells and D values of lactic acid bacteria were observed after treatment with supercritical $CO_2$ at 25 MPa and $25^{\circ}C$; these conditions also reduced polygalacturonase activity in radishes by approximately 40.3%. Supercritical $CO_2$ can be used as an alternative method of sterilization and enzyme inactivation, minimizing sensory loss and textural changes in vegetable materials.
Keywords
Dongchimi; enzyme inactivation; polygalacturonase; sterilization; supercritical carbon dioxide;
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