• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.529-532
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• 2000

To establish a food safety of dried layer, heat treatment effect on the bacterial density of dried layers was investigated. And a modified process developing experiment for dried layer products using closing type drying oven was carried out. tittle bacterial density difference on the dried layer products were found before and after heat treatment at $90^{\circ}C$ for 6 hrs called Hwaip treatment having been used for long term storage. Direct or indirect heat treatment of dried lavers using gas burner and frying pan reduced about 1 to 3 log cycle of viable cell count from $10^8\;CFU/g\;to\;10^5\;CFU/g$. Heat treatment by direct surface contact type cooking machine being used in the market place for cooked dried layer products could reduce the viable cell count on the layer product from $2.2{\times}10^5{\~}5.2{\times}10^7\;CFU/g\;to\;7.0{\times}10^2{\~}5.0{\times}10^5\;CFU/g$, Ultraviolet irradiation (20 W, 30 cm) to one or both side of the dried laver products reduced the viable cell count from $2.2{\times}10^6\;CFU/g\;to\;8.0{\times}10^5\;CFU/g\;and\;2.0{\times}10^5\;CFU/g$, respectively. The viable cell count of the dried layer products produced by modified process using a closing type dryer was about $10^3\;CFU/g$ and lower 3 log cycle than that in the products collected in market place and made by open type dryer.