• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.461-466
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• 2010

A cylindrical UV sterilization system was developed to decrease microorganisms in centrifuged Takju (CT). CT was run through 110 strips of honey comb type-teflon tubes and 9 UV lamps (1395 W) were equipped between teflon tubes. The optimum sterilization condition of CT was fixed for 1.5 min at 2 L/min in overall quality aspects; also, 5~6 log cycle decrease of viable cell numbers of total bacteria and yeast was observed at this operating condition. Quality changes of UV-sterilized CT were examined by UV irradiation of CT followed by storing at $30^{\circ}C$ for 8 days. To evaluate quality changes of UV-sterilized CT, pH, amino nitrogen content, acidity, reducing sugar content and viable cell numbers of total bacteria and yeast were measured. The growth of yeast and bacteria was retarded, showing around $10^8\;CFU/mL$ even after 4 days and $10^8\;CFU/mL$ after 6 days, respectively. Also, UV sterilized CT showed no changes in pH, titratable acidity, and amino nitrogen content during storage except reducing sugar content. UV sterilization did not cause significant difference in L, a, and b values between CT and UV-sterilized CT over the storage period.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.5
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• pp.569-576
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• 1995

Quality changes of canned smoked-oyster in cottonseed oil (SOCO) were investigated to determine an optimal Fo-value ( Fo) for microbiological safety and quality stability during long-term storage. The canned SOCOs were sterilized at $105^{\circ}C,\;110^{\circ}C,\;and\;115^{\circ}C$ with various Fo-values and stored at temperature range of $5^{\circ}C\;-\;50^{\circ}C$. No remarkable quality changes in pin, content of amino nitrogen, arid value and thiobarbituric acid value of the canned SOCOs sterilized at $110^{\circ}C$ with $Fo\geq5.92 min,$ were recognized at all storage temperatures. Same tendency was also recognized in the products sterilized at $105^{\circ}C\;and\;150^{\circ}C$ with $Fo=5,50\pm 0.1 min\;and\;6.50\pm0.1 min,$ while those of the canned SOCOs sterilized at $110^{\circ}C\;with\;Fo<5.92 min$ altered remarkably.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.573-581
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• 1987

The fish meat paste products are rapidly growing in its production. However, the recent prohibition of AF-2 gives a lot of difficulties in the marketing of fish meat paste products manufactured ty the conventional procedures. The present study aims to obtain the optimal conditions for retaining tile quality of the fish meat paste products with long shelf-life on the market. The fried fish meat paste was sealed in the retort pouches and sterilized under the conditions which the Fo value designated to 6. The effects of the sterilization temperature and the diameter of the products on the quality factors such as jelly strength, water holding capacity, texture and in vitro protein digestibility were investigated. The jelly strength and hardness increased as the sterilization temperature increased. On the other hand, there were no differences found in water holding capacity and elasticity. Of the samples, product with diameter of 12mm showed the highest values of jelly strength, hardness, L values and in vitro protein digestibility which sterilized at $124^{\circ}C$. However. tile results of the organoleptic tests showed rather score in the products with diameter of 16 mm than 12 mm which were sterilized at $124^{\circ}C $. From the results described above, it was concluded that the fried fish meat paste products with 16 mm or less in a diameter which were sterilized at higher temperature could keep high quality.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.576-589
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• 2009

The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p < 0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were self-operated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p < 0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.

• Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.115-121
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• 2015

This study was conducted to confirm quality properties of sterilized Ganjang-gejang (marinated crab Portunus trituberculatus) with Korean soy sauce using by gamma irradiation and to improve quality of sterilized Ganjang-gejang. The Ganjang-gejang was irradiated at dose of 3, 6, 9, 12, and 15 kGy by gamma irradiation and there was evaluated in microbiological, physicochemical, and sensory properties. Total aerobic bacteria and fungi contents of non-irradiated samples were about 6 and 4 log CFU/g level, respectively. Gamma-irradiated samples at above 9 kGy did not contain aerobic bacteria or fungi at detection limit less than 2 log CFU/g, but sensory scores were significantly decreased depending on the irradiation dose. To improve the sensory qualities of gamma-irradiated Ganjang-gejang, the temperature was adjusted during sample irradiation. When samples were irradiated under freezing temperatures, especially on dry ice, the TBARS and the deterioration of sensory qualities of Ganjan-Gejang were reduced. Different odor patterns were observed among samples, as observed using electronic nose analysis system. The results of this study indicated that treatment with irradiation under low temperatures may help to preparing high-quality Ganjang-gejang.

• Journal of Radiation Industry
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• v.5 no.3
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• pp.267-272
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• 2011

This study evaluated the microbial population (total aerobic count, fungi) and organoleptic quality of freeze-dried bibimbap sterilized by gamma irradiation to develop the space food. An irradiation dose above 30 kGy was needed to sterilize the freeze-dried bibimbap, while organoleptic quality of the sample was significantly decreased by irradiation (p<0.05). However, it was observed that scores on overall acceptance of rehydrated bibimbap after irradiation were the highest, when vitamin C and paprika extract were added at 0.1%, respectively. Therefore, it was considered that the freeze-dried bibimbap could be developed as a space food, which meet microbial requirements and organoleptic quality through addition of vitamin C 0.1% and paprika extract 0.1% before gamma irradiation at 30 kGy.

• Korean Journal of Food Science and Technology
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• v.8 no.1
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• pp.6-11
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• 1976

1. Three hundred and thirty three strains of thermoduric bacteria from raw milk, H.T.S.T. sterilized milk and U.H.T. sterilized milk in the market were isolated after heat treatment at $65^{\circ}C$ for 30 minutes. 2. By microscopical and physiological examination, including the tests for proteolysis and lipolysis, the isolates were identified as 125 strains of Bacillus stearothermophilus, 69 strains as Bacillus coagulans, 57 strains as Bacillus subtilis, 76 strains as Bacillus cereus and 3 strains as Lactobacillus thermophilus. 3. The susceptibility of the selected thermoduric strains to heat, the vegetative cells of some strains in skim milk survived the heat treatment at $65^{\circ}C$ for 30 minutes or $85^{\circ}C$ for 20 minutes but not survived at $100^{\circ}C$ for 10 minutes.

• Journal of Sericultural and Entomological Science
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• v.51 no.1
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• pp.9-14
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• 2013

Although the mealworm larva (Tenebrio molitor) is high protein source, aversion feature of the larva made it difficult for consuming as a food. In this study, we established optimal powder manufacturing process for T. molitor larva for using as a novel food. For this purpose, it should be feed with the bran sterilized by water vapor for 3-5 days, starved without water or food for 3 days, and then the larvae were sterilized before freeze-drying. The sterilized T. molitor was lyophilzed and grinded by a blender. A safety of the powder as a food was validated by evaluation of Raw 264.7 macrophage cytotoxicity using MTS assay. As above results, we propose that optimal powder manufacturing process established in this study can be used in industrial production of T. molitor as a novel food.

• Applied Biological Chemistry
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• v.24 no.4
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• pp.213-217
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• 1981

A Kimchi pasteurizer consisting of preheating, holding, cooling and liquid separation sections was built with copper tubing coil and glasses. The liquid portion of a Chiness Cabbage Kimchi prepared with 3% NaCl solution was preheated and held for 3 minutes at sterilization temperature. Thereafter it was cooled momentarily and recombined with the untreated solid part of Kimchi At four different temperatures of $68^{\circ}$, $75^{\circ}$, $81^{\circ}$ and $85^{\circ}C$ Kimchi was sterilized and examined for the sterilization effects by measuring acid and pH changes of the Kimchi when stored at $15^{\circ}C$. The shelf-life of sterilized Kimchi was prolonged by two folds compared with the untreated one. When Kimchi was sterilized at different maturing stages. the less cured one prolonged its shelf-life more effectively.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.39-46
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• 1986

Comparison of ethylene oxide(E.O) fumigation and gamma irradiation on the sterilization, microbiological, physicochemcial and sensory quality of dried fishery products (shucked shellfish and mussel powder) were investigated. The viable cell count of mesophilic total bacterial was reduced by over 2 to 3 log cycles with irradiation of 3 to 5 kGy, and those samples were completely sterilized by irradiation dose of 7 to 10 kGy. In view of reduction of microorganisms, D10 value of each samples were ranged from 1. 36-1. 46 kGy. fungi, mesophilic spores, acid tolerant bacteria and coliforms were sterilized at 5 to 7 kGy irradiation but E.O. fumigation proved insulfficient to eliminate the mesophilic total bacteria and fungi. In the physicochemical and sensory quality of samples, such as the amino acid, TBA value, TMA-N, color difference and overall acceptability irradiated sample with optimum dose was similar to those of the nonirradiated sample, while E.O. fumigated sample was remarkably deteriorated in the physicochemical and sensory quality of samples.