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Sterilization and Storage of Liquid Kimchi Sauce by High Voltage Pulsed Electric Fields  

Sin, Jung-Kye (전주대학교 문화관광대학)
Sin, Hae-Hun (백석문화대학 외식산업학부)
Publication Information
Food Engineering Progress / v.10, no.4, 2006 , pp. 262-268 More about this Journal
Abstract
The objective of this study was to examine the effect of high voltage pulsed electric fields (PEF) treatments on the quality of liquid kimchi sauce. The death rate of microorganism is increased with increasing electric field strength and treatment temperature. The flavor, color and turbidity, pH and acidity of kimchi sauce in PEF treatment at 30°C were not significantly different with electric field strength. The pH of both PEF-treated and untreated liquid kimchi sauce did not change on 4 storage. But, the pH of non-PEF treated kimchi sauce was significantly lower than PEF treated sample. The acidity of kimchi sauce was not significant different between PEF treated and non-PEF treated samples at 4°C storage temperature. However, the acidity of non-PEF treated kimchi sauce double-folded increased at 25°C of storage temperature. The viable cell number increased at the level of one log cycle after 7~10 days for non-PEF treated Kimchi sauce, but no change with PEF treated one. Consequently, low temperature stored kimchi sauce after PEF treatment showed the no change of quality during 24 day storage.
Keywords
high voltage pulsed electric fields(PEF); Liquid kimchi sauce; nonthermal sterilization; storage;
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Times Cited By KSCI : 1  (Citation Analysis)
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