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http://dx.doi.org/10.11002/kjfp.2016.23.7.960

Sterilization and quality variation of dried red pepper by atmospheric pressure dielectric barrier discharge plasma  

Song, Yoon Seok (Research and Development Office, Jeonbuk Institute for Food-Bioindustry)
Park, Yu Ri (Research and Development Office, Jeonbuk Institute for Food-Bioindustry)
Ryu, Seung Min (Innovation Technology Research Division, Plasma Technology Research Center, National Fusion Research Institute)
Jeon, Hyeong Won (Innovation Technology Research Division, Plasma Technology Research Center, National Fusion Research Institute)
Eom, Sang Heum (Innovation Technology Research Division, Plasma Technology Research Center, National Fusion Research Institute)
Lee, Seung Je (Research and Development Office, Jeonbuk Institute for Food-Bioindustry)
Publication Information
Food Science and Preservation / v.23, no.7, 2016 , pp. 960-966 More about this Journal
Abstract
This study was conducted to explore the potential for use of atmospheric pressure dielectric barrier discharge plasma (atmospheric pressure DBD plasma) as a non-thermal sterilization technology for microorganisms in dried red pepper. The effects of key parameters such as power, exposure time and distance on the sterilization efficiency and the quality of red dried pepper by the atmospheric pressure DBD plasma treatment were investigated. The results revealed that the plasma treatment was very effective for sterilization of Staphylococcus aureus, with 15 min of treatment at 1.0 kW and 20 mm sterilizing 82.6% of the S. aureus. Increasing the power or exposure time and decreasing the exposure distance led to improved sterilization efficiency. The atmospheric pressure DBD plasma treatment showed no effect on the ASTA (American spice trade association) value or hardness of dried red pepper. Furthermore, no effects of atmospheric pressure DBD plasma treatment were observed on the sensory properties of dried red pepper. To assess the storage stability, the dried red pepper was treated with atmospheric pressure DBD plasma (1.5 kW power, 15 min exposure time and 10 mm exposure distance), then stored for 12 weeks at $25^{\circ}C$. Consequently, the ASTA value, hardness and capsaicin concentration of dried red pepper were maintained.
Keywords
atmospheric pressure dielectric barrier discharge plasma; dried red pepper; Staphylococcus aureus; sterilization; storage;
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Times Cited By KSCI : 14  (Citation Analysis)
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