• Food Science and Industry
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• v.53 no.3
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• pp.256-263
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• 2020

Milk pasteurization is used to destroy harmful bacteria present in the raw milk for improvement of the keeping quality of dairy products. It is generally carried out in dairy industries as the heating process of raw milk in properly designed and operated equipment to a specific temperature for a specified a specified period. However, thermal processing may cause quality changes in milk as well as significant nutritional losses. Hence, many researchers have started work to design alternative strategies to produce safer foods with minimal thermal treatments for pasteurization. Therefore, the present paper shows the current status of commercial pasteurization system of dairy products in korean industry and the research efforts carried out by researchers on novel milk pasteurization system that could be an alternative to traditional thermal processes for maintaining the freshness of dairy products.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.477-485
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• 2017

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.446-449
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• 2005

Two single-magnetron heating systems (SM-HS), each with a helical glass heat exchanger and a cylindrical cavity, were combined to make a two-magnetron-in-series heating system (2MS-HS) in order to increase the heating capacity. A comparison using water showed that the heating performance of the 2MS-HS was increased by two-fold as compared to that of the SM-HS, resulting in energy saving of 7.0% in 2MS-HS. Pasteurization test of 2MS-HS conducted with model food (LB broth contaminated with Bacillus subtilis) showed two-fold higher treatment capacity compared to SM-HS. Relationships between outlet temperature of the processed food, flow rate, and residence time in the 2MS-HS were established for water. Optimum pasteurization capacity was 17 s, $73^{\circ}C$, at flow rate of 280 ml/min. The 2MS-HS could be applied to the small-scale pasteurization of liquid food.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.223-229
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• 2015

Milk is a food with high nutritional value as it contains abundant water, proteins, vitamins, lactose, fat, minerals, enzymes, etc. However, in order to make milk suitable for intake, it should be thermally treated to eliminate microbiologically hazardous factors. Heat treatment is an essential sanitation process for milk, but various precautions must be taken in order to process and preserve it. Therefore, various techniques should be developed to minimize the nutrient loss and to ensure that milk is safe for consumption, conservation, and distribution. However, the existing thermal pasteurization methods are harmful and increase the nutrient loss; moreover, no new thermal pasteurization methods are being researched that are safe for the human health and minimize the nutrient loss. Hence, this study aims to review new processes for thermal (low temperatures) and no thermal pasteurization methods that can minimize the nutrient loss during milk pasteurization.

• Food Science and Industry
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• v.53 no.3
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• pp.264-276
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• 2020

Ionizing radiation is one of the efficient non-thermal pasteurization methods. The US Food and Drug Administration (FDA) allows the use of ionizing radiation to a dose up to 10 kGy for controlling foodborne pathogens and extending the self-life of foods. Recently X-rays, generated on absorption of high energy electrons in an appropriate metal target, have been used commercially for sterilization purposes. X-rays have the advantages of higher penetration power than E-beams and absence of harmful radioactive sources, such as Cobalt-60 or Cesium-137 associated with gamma-rays. That is why it has continued to receive attention as an attractive alternative to gamma-ray or E-beam irradiation. In this article, the potential of X-ray irradiation for controlling foodborne pathogens in various food products and necessary pre-requisite knowledge for the introduction of X-ray irradiation to the Korean food industry will be provided.

• Proceedings of the KIPE Conference
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• 1997.07a
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• pp.266-268
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• 1997

High Voltage High Current Pulsed Electric Fields (HVHC-PEF) is a promising technology for the non-thermal pasteurization of foods and a sound complement or replacement to traditional thermal pasteurization, which inactivates bacteria and other microorganisms harmful to humans, but also degrades color, flavor, texture and nutrients. Foods can be pasteurized with pulsed electric fields at ambient or refrigerated temperatures for a short treatment time of seconds or less and the fresh-like quality of food is preserved. Although successful is laboratory tests, applying HVHC-PEF to food pasteurization on a large scale presents many unresolved engineering problems. In this paper the design considerations for 25kV 1kA class HVHC-PEF pasteurization equipment are anlyzed and experimental results are discussed.

• International journal of advanced smart convergence
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• v.4 no.1
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• pp.11-17
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• 2015

Fouling in heat exchanger becomes a major problem of dairy industry and it increases the production cost. These are lost productivity, additional energy, additional equipment, chemical, manpower, and environmental impact. Fouling also introduces the risk of food safety due to the improper heating temperature which allow the survival of pathogenic bacteria in milk, introducing biofilm formation of pathogenic bacteria in equipments and spreading the pathogenic bacteria to milk. The aim of this study is to determine the fouling rate during pasteurization process in heat exchanger of pasteurized milk produced by Village Cooperative Society (KUD) "X" in Malang, East Java Indonesia by using empirical modeling. The fouling rate is found as $0.3945^{\circ}C/h$ with the heating process time ranged from 0 to 2 hours and temperature difference (hot water inlet temperature and milk outlet temperature) ranged from 0.654 to $1.636^{\circ}C$. The fouling rate depends on type and characteristics of heat exchangers, time and temperature of process, milk type, age of milk, seasonal variations, the presence of microorganism and more. This results will be used to plan Cleaning In Place (CIP) and to design the control system of pasteurization process in order to maintain the milk outlet temperature as standard of pasteurization.

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.31-36
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• 2014

Thermal pasteurization has been effectively used for decades as a method to extend the shelf life of milk and to inactivate any pathogenic bacteria that it may contain; however, it can negatively affect the nutritional properties of milk. In recent years, the food industry has sought new, less aggressive technologies that affect food freshness and its nutritive and health benefits less significantly. Various means have been used to extend the shelf life of dairy foods, such as high-pressure processing, irradiation, ohmic heating, and pulsed electric field (PEF) technologies. Of these, PEF technologies are potential alternatives to traditional thermal milk pasteurization, owing to their advantages in minimizing sensory and nutritional damage. In this review, we have primarily focused on the feasibility of applying PEF technologies to the sterilization of dairy products and briefly discussed whether they should be adopted for use in the dairy beverage industry in the future.

• Proceedings of the KIEE Conference
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• 1997.07f
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• pp.2162-2164
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• 1997

High Voltage High Current Pulsed Electric Fields (HVHC-PEF) is a promising technology for the non-thermal pasteurization of foods and a sound complement or replacement to traditional thermal pasteurization, which inactivates bacteria and other microorganisms harmful to humans, but also degrades color, flavor, texture and nutrients. Foods can be pasteurized with pulsed electric fields at ambient or refrigerated temperatures for a short treatment time of seconds or less and the fresh-like quality of food is preserved. Although successful in laboratory tests, applying HVHC-PEF to food pasteurization on a large scale presents many unresolved engineering problems. In this paper the design considerations for 25kV 1kA class HVHC-PEF pasteurization equipment are analyzed and experimental results are discussed.

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.230-236
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• 2020

Heat treatment is a fundamental processing technology in the dairy industry. The main purpose of heat treatment is to destroy pathogenic and spoilage promoting microorganisms to ensure milk safety and shelf life. Despite the development of alternative technologies, such as high-pressure processing and pulse field technology for microbial destruction, heat treatment is widely used in the dairy industry and in other food processes to destroy microorganisms. Heat treatment has contributed greatly to the success of food preservation since Pasteur's early discovery that heat treatment of wine and beer could prevent their deterioration, and since the introduction of milk pasteurization in the 1890s. In Korea, food labeling standards do not stratify heat treatments into low temperature, high temperature, and ultra-high temperature methods. Most milk is produced in Korea by pasteurization, with extended shelf life (ESL : 125--140℃ / 1-10 s). Classification based on temperature (i.e. low, high, and ultra-high), is meaningless.