• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1518-1523
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• 2013

To estimate the shelf life of red cabbage sprouts (stored at 4 and $10^{\circ}C$), the numbers of total aerobic bacteria were determined during storage. Parameters for the Gompertz model were determined and the shelf life was predicted using a modified Gompertz equation. The estimated shelf lives of red cabbage sprouts packed with polyolefin film and polyamide/polyamide/polyethylene (PA/PA/PE) film at $4^{\circ}C$ were 49.4 and 52.3 h, respectively, whereas those of red cabbage sprouts packed with polyolefin film and PA/PA/PE film at $10^{\circ}C$ were 19.7 and 22.6, respectively. The shelf life prediction equation was appropriate, based on the statistical analysis of the accuracy factor, bias factor, and mean square error. On the other hand, for red cabbage sprouts treated with aqueous $ClO_2$/fumaric acid and UV-C then packed with polyolefin film or PA/PA/PE film, the shelf life was predicted to be longer than 168 h. These results suggest that the combined treatment of aqueous $ClO_2$/fumaric acid and UV-C can be useful for improving microbial safety and extending the shelf life of red cabbage sprouts during storage.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.515-522
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• 2007

To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control(no flavor added), spearmint, mint, and citrus flavor, respectively. No viable cells were observed by irradiation at 1 kGy except for the control. Sensory evaluation indicated that the irradiated ice cream with spearmint flavor at 1 kGy and citrus flavor at 3 kGy had higher overall acceptability. Therefore, a low dose irradiation (less than 3 kGy) with mint or citrus flavors may enhance the safety of ice cream with proper sensory quality for sensitive consumer.

• Resources Recycling
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• v.18 no.2
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• pp.16-29
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• 2009

This paper describes characteristics of pollutants in wastewater from the pulp and paper industry and biological technologies for the wastewater treatment. The wastewater from the pulp and paper industry contains high concentrations of biochemical oxygen demand (BOD) and chemical oxygen demand (COD) and shows high toxicity and strong black-brown color. In particular, organic chlorinated compounds such as dioxins and furans may be formed by the chlorination of lignin in wood chips. Thus the pulp and paper industry is recently trending toward total chlorine-free (TCF) bleaching processes. All biological technologies for pulp and paper wastewater treatment are based on the contact between wastewater and bacteria, which feed on organic materials in the wastewater, thus they reduce BOD concentration in it. Both aerobic and anaerobic treatments were found to be effective for the wastewater treatment. Furthermore, advanced technologies such as fungal application and combined biological-filtration process have been also introduced to the wastewater treatment field. These technologies would be useful for water recycling to reduce water consumption throughout pulp and paper making process.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.442-448
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• 2012

This study investigated reduction of microbial population, water soluble pigment, capsanthin content, surface color (Hunter L, a, b, ${\Delta}E$), and sensory properties of pepper powder by LED (red, yellow, blue, green) treatments. LED (red, yellow, blue, green) treatment were conducted in 1,000 lux storage at $25^{\circ}C$ for 10 days. The total aerobic bacteria was no significant difference among the control and treated with LED during 10 days. In yellow LED treatment, yeast and molds were decreased about 1.76 log. Surface color such as lightness (L), redness (a), yellowness (b) were showed a decreasing tendency as the storage period. In the overall color difference (${\Delta}E$) of yellow LED treatment was lower less than 3.0. Water soluble pigment was no difference in control and LED treated samples during storage period. Capsanthin content was significantly decreased as storage period was increased, but no significant differences were observed among red and yellow LED treatments. Sensory properties of control was significantly reduced by storage period but yellow and green LED treatments were no significantly differences.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.31-42
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• 2014

This study was conducted to evaluate the effect of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported orange during storage at $3^{\circ}C$ for 60 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges were 3.59 and 3.75 log CFU/g, and those counts in irradiated oranges at 1.5 kGy were decreased by 1.75 and 2.26 log CFU/g, respectively. Moreover, those counts were decreased significantly according to a dose-dependent manner after gamma irradiation. The pH revealed no significant difference between the control and irradiated samples; however, titratable acidity was decreased significantly according to a dose-dependent manner and storage time. The vitamin C contents were decreased significantly according to a dose-dependent manner and storage time after gamma irradiation. Further, sensory evaluation testing revealed no significant difference between the control and irradiated samples, except 1.5 kGy. Samples irradiated at 1.5 kGy had the lowest values in color, sweetness, sourness, flavor, texture and overall acceptance. The results suggest that gamma irradiation was effective for ensuring microbiological safety; however, irradiated oranges at 1 and 1.5 kGy did not have good physicochemical and sensory qualities. Therefore, we can use the sample irradiated at 0.4~0.6 kGy as optimum-dose to be minimize on quality changes.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.157-161
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• 1996

Physicochemical and microbial characteristics of traditional kochujang (fermented hot pepper-soybean paste) collected from 55 households at different regions were investigated. The traditional kochujang contained $46.71{\pm}5.98%$ moisture, $46.87{\pm}8.83%$ total sugar, $11.77{\pm}3.90%$ crude protein, $15.01{\pm}6.48%$ salt, $27.52{\pm}7.32%$ reducing sugar, $0.26{\pm}0.15%$ amino nitrogen and $2.69{\pm}2.35%$ ethanol. The pH and titrable acidity were $4.60{\pm}0.23$ and $27.26{\pm}10.98\;ml/10\;g$, respectively. The average water activity of traditional kochujang were $0.79{\pm}0.04$. The Hunter L, a, and b values of kochujang were $16.03{\pm}2.89$, $20.42{\pm}4.37$, and $9.71{\pm}1.92$, respectively. The viable cell counts of aerobic, anaerobic bacteria and yeasts in the traditional kochujang were $1.02{\times}10^8{\pm}1.29{\times}10^8\;CFU/g$, $2.24{\times}10^7{\pm}3.90{\times}10^7\;CFU/g$ and $5.90{\times}10^5{\pm}2.25{\times}10^6\;CFU/g$, respectively. The kochujang collected from various regions showed quite strong liquefying and saccharogenic amylase and protease at different level by samples.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.589-595
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• 2001

Effect of anti-microbial agents, such as alcohol, garlic, chitosan, K-sorbate, or mustard, or pasteurization on the quality of traditional kochujang was investigated during storage at $30^{\circ}C$ for 24 weeks. Water activities of kochujang decreased after 12 weeks of storage. Consistency increased during storage and highest consistency of kochujang was obtained by the addition of mustard or garlic. Hunter a- and b-values decreased linearly as storage time passed. The degree of increase in total color difference$({\Delta}E)$ of alcohol added group was the highest among the tested anti-microbial agents. Gas was rapidly produced in the control and chitosan added group of kochujang. Capsanthin content decreased more rapidly in the group of alcohol, garlic or mustard added kochujang than the other group. Viable cell counts of yeast and aerobic bacteria in kochujang increased up to 12 weeks of storage, and then decreased slowly. The number of yeast was low in K-sorbate or alcohol added group. Activity of ${\alpha}-amylase$ decreased during storage, but that of ${\beta}-amylase$ increased in alcohol, garlic, K-sorbate added or pasteurized kochujang. Protease activities did not show any remarkable differences in the groups of tested during storage.

• Journal of Radiation Industry
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• v.6 no.4
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• pp.299-304
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• 2012

The quality properties of freeze-dried apples, pears, strawberries and pineapples gamma-irradiated at 0, 1, 2, 3, 4, and 5 kGy were evaluated to develop germ-free products for immuno-compromised patients. The initial count of total aerobic bacteria in non-irradiated apples, pears, strawberries and pineapple was 2.5, 3.1, 2.6, and $3.2{\log}\;CFU{\cdot}g^{-1}$, respectively. Microorganisms were not observed in apples after 1 kGy, in pears and strawberries after 4 kGy, and in pineapples at 5 kGy within a detection limit of $10{\log}\;CFU{\cdot}g^{-1}$. In addition, the sterilization of each sample was confirmed at the same dose. The score for the overall acceptance of freeze-dried fruit irradiated at a sterilization dose was 5.5 for apples, 4.1 for pineapples, and 4.0 for the other fruits, whereas that of non-irradiated control sample was 5.6 for apples, 5.2 for pears, and 5.8 for strawberries and pineapples with a 7-point scale. As a result, gamma irradiation of 1 kGy for apples, 4 kGy for strawberries and pears, and 5 kGy for pineapples is sufficient to sterilize each freeze-dried fruit with acceptable sensory properties.

• Food Science and Preservation
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• v.14 no.2
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• pp.154-159
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• 2007

In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.

• Food Science and Preservation
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• v.15 no.5
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• pp.642-647
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• 2008

This study investigated the microbiological and sensory characteristics of Kongnamul muchim stored with gamma-irradiated red pepper powder at $4^{\circ}C$. Total aerobic microbes in raw Kongnamul muchim were 5.72 log CFU/g in the red pepper powder and 2.40 log CFU/g in the garlic used during storage, but were not detected n other raw materials. Coliform bacteria and fungi were found, at 3.11 and 3.48 log CFU/g respectively, only n the red pepper powder. Microorganisms in Kongnamul muchim stored with gamma-irradiated (10 kGy) red pepper owder were not detected over 3 days of storage at $4^{\circ}C$. The pH, Hunter's color value, and sensory characteristics id not change significantly on storage. These results suggest that the addition of gamma-irradiated (less than 10 Gy) red pepper powder could improve the microbiological safety of Kongnamul muchim without changing desirable ensory characteristics.