• 약학회지
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• 제49권2호
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• pp.180-184
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• 2005

The purpose of this study was to develop the best methods to sterilize Moutan Root Bark which is frequently used as a herbal medicine, and known to have high susceptibility to m icrobial contamination. We used dry heat, gamma irradiation and alcohol gas treatment for sterilization, and evaluated these methods in terms of the followings; I) the efficacy of sterilization, and ii) the chemical alteration of a major component of the harbal medicines. Treatment with dry heat effectively got rid of contaminated microorganisms, and did not significantly alter the content of paeonol. However it seriously changed the color and morphology which are an essential criterion to estimate a measure of quality of medicinal herbs. Treatment with gamma irradiation showed a strong sterilizing effect, and no alteration of the content of paeonol, color and morphology. Alcohol gas treatment resulted in similar effects as those in gamma irradiation. Collectively, these results suggest that appropriate sterilizing methods to guarantee the microbial quality of this herbal medicine may be those using gamma irradiation or alcohol gas.

• 한국미생물·생명공학회지
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• 제9권4호
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• pp.231-236
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• 1981

성홍열, 단독, 패혈증의 원인균인 Streptococcus pyogenes중에서 항암효과가 좋은 균주를 선정하여 항암제 생산을 위한 기초실험으로서 열 처리에 따른 적정 살균조건을 검토하여 다음과 같은 결과를 얻었다. Streptococcus pyogenes의 생육 최적온도는 37$^{\circ}C$이었고 대수기에서 평균 세대시간은 20분이었으며, 5$0^{\circ}C$ 이상으로 열 처리하면 생존균이 감소하였다. 균 현탁액을 pH6, 7, 8, 9로 조절한 후, 5$0^{\circ}C$에서 열 처리하였을 때는 대수적으로 사멸하였고, 사멸속도상수 k값은 각각 0.1448, 0.1194, 0.1273, 0.1707(min.$^{-1}$)이었으나 60, 70, 80, 9$0^{\circ}C$로 열 처리하면 10분만에 99%이상이 사멸되었으며 10$0^{\circ}C$에서는 완전히 사멸되었다.

• 산업기술연구
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• 제3권
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• pp.87-94
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• 1983

Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

• 약학회지
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• 제50권6호
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• pp.415-420
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• 2006

The purpose of this study was to develop the best methods to sterilize herbal medicines which is frequently used and known to have high susceptibility to microbial contamination. We used dry heat, gamma irradiation and alcohol gas treatment for sterilization, and evaluated these methods in terms of the followings; i) the efficacy of sterilization, and ii) the chemical alteration of index constituents of herbal medicines. Treatment with dry heat effectively eliminated the contaminated microorganisms, and did not significantly alter the content of berberine chloride, paeoniflorin and amygdalin in Phellodendron Bark, Peony Root and Apricot Kernel, respectively: However it seriously changed the color and morphology which are essential criteria to estimate a measure of quality of herbal medicines. Treatment with gamma irradiation showed a strong sterilizing effect, and no alteration of the content of index constituents, color and morphology: Alcohol gas treatment resulted in similar effects as those in gamma irradiation. Collectively; these results suggest that treatment with gamma irradiation or alcohol gas may be useful methods for sterilizing herbal medicines without a decrease in their microbial quality.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2003년도 하계학술대회 논문집 Vol.4 No.2
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• pp.818-821
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• 2003

Ozonic use of sterilization and heat treatment of raw material to extend the conservation period of food recently is increased by hard vegetable or microorganism sterilization purpose of fruit. If ozone can create as is easy comparatively because do air or oxygen by raw material and schedule period passes, there is advantage that do not leave the second contaminant because being gotten restored by oxygen. Also, because the effect is big to decolorization beside sterilization effect about microorganism, deodorization, disjointing of venomousness hazardous substance, food save, indoor air purge, good hand processing, hydrospace agricultural chemicals processing etc. the use extent is wide. This research ran parallel a sterilization experiment of E.coli colitis germs by ozone that manufacture ozonizer that use doped diamond maund electrode (BDD) by boron and searched special quality electrochemistry enemy of the ozonizer and is created. E.coli. After cultivate E.coli colitis germs during 37C 1 day is LB ship, after do ozonation, was sterilized more than 90% by ozone as result that examine sterilizing power by substance microscope and could confirm excellency of diamond electrode.

• Journal of the Korean Wood Science and Technology
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• 제44권5호
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• pp.760-766
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• 2016

본 연구는 $70{\sim}100^{\circ}C$ 온도 범위에서 기건 오동나무, 소나무류, 젓나무류, 낙엽송류 층재의 건열처리시 중심부 온도를 $56^{\circ}C$로 상승시킨 후 30분간 유지하는데 소요되는 열처리 시간을 평가하고, 열처리 온도 및 층재 두께와 열처리 시간과의 관계를 구명하기 위해 수행되었다. 열처리 시간은 소나무류 ${\geq}$ 전나무류 > 오동나무 > 낙엽송류 순으로 수종간에 상이하게 나타났다. 일부 수종에서 통계학적으로는 유의성 있는 열처리 시간의 차이가 존재하지만 그 차이가 실제적 측면에서 큰 의미가 없기 때문에 공시수종을 혼합하여 열처리 해도 무방하리라 사료된다. 열처리 시간은 열처리 온도와 거듭제곱 관계로 온도가 상승할수록 크게 단축되었다. 또한 열처리 시간은 층재 두께에 비례하여 직선상으로 증가하였다. 열처리 온도 및 층재 두께와 열처리 시간의 상관이 매우 우수하여 본 연구에서 도출된 관계 함수를 이용하면 다양한 열처리 온도와 층재 두께에서의 열처리 시간 예측이 가능하였다. 본 연구의 결과는 중국산 집성재 수입을 통한 규제해충의 국내 유입을 차단하기 위한 기건 층재의 열처리를 위한 지침으로 사용할 수 있으리라 사료된다.

• 한국식품저장유통학회지
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• 제15권5호
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• pp.731-735
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• 2008

본 연구는 벌꿀의 내포되어 있을 수 있는 미생물의 포자의 제균에 관한 연구로 선행연구로 일반세균, 대장균군, 살모넬라균, 포도상구균을 분석하였으며, 벌꿀 음료 제조 후 유통 중에 문제시 되어지고 있는 내열호산성균의 제균에 관한 연구결과이다. 분석을 위한 내열호산성균 실험법은 진공감압기를 이용하여 $0.45\;{\mu}m$ micro filter를 이용한 막분리 배양법을 이용하였다. 미생물 실험 결과 일반세균, 대장균군, 살모넬라균, 포도상구균은 모두 음성으로 나타났으며, 내열호산성균 제균을 위하여 식품의 일반 살균법을 적용한 결과 농도별 전해수 살균, 오존수 살균, 자외선살균, 일반 마이크로 필터 처리, 고온 가열 살균, microwave 살균 등 모든 제균 방법에서 균이 제어 되지 않는 것으로나타났다. 또한 마이크로 필터를 이용한 제균 처리에서도 일반 (nominal type) 필터를 사용하였을 경우 $44.8{\sim}64.5%$ 제균 효과를 나타낸 반면 absolute type의 필터를 사용하였을 경우 0.45, $0.8\;{\mu}m$ 마이크로 필터의 사용 시 모든 처리구에서 음성으로 나타나 제균 효과가 다른 살균법에 비해우수한 것으로 나타났다.

• 동아시아식생활학회지
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• 제24권1호
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• pp.80-91
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• 2014

The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.

• 한국식품위생안전성학회지
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• 제38권5호
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• pp.356-360
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• 2023

본 연구에서는 강한 내열성을 가지는 비병원성 Bacillus atrophaeus, Bacillus subtilis, Geobacillus stearothermophilus 포자의 열 저항성을 분석하여 레토르트 식품 제조 시 직접적인 멸균 여부 판정에 사용 가능성을 평가하고자 하였다. B. subtilis 포자의 D₁₂₁-value는 2.9±0.1분이었으며, Zvalue는 43.0±1.4℃로 나타났다. G. stearothermophilus 포자의 D₁₂₁-value는 4.3±0.1분이었으며, Z-value는 25.0±1.6℃로 나타났다. B. atrophaeus 포자의 D₁₂₁-value는 3.7±0.1분이었으며, Z-value는 35.8±1.4℃로 나타났다. B. subtilis, G stearothermophilus와 B. atrophaeus 포자의 D₁₂₁-value는 모두 레토르트 식품 멸균 확인에 사용되는 C. botulinum 포자의 D₁₂₁-value 보다 높은 값을 나타내었다. 이러한 결과를 종합하여 볼 때 레토르트 식품 멸균 시 병원성 포자형성균인 C. botulinum 대신 B. subtilis, G. stearothermophilus, B. atrophaeus 포자를 사용할 수 있을 것으로 판단된다. 또한 기존 세균발육 실험에 소요되는 13일보다 단시간인 2-3일에 멸균 여부를 확인할 수 있을 것으로 판단된다.

• 한국식품과학회지
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• 제30권6호
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• pp.1327-1332
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• 1998

The optimum thermal condition of retort Biji product was determined by heat penetration curve, aerobic bacteria count and sensory test. Retort Biji showed a simple logarithmic heating curve regardless of solid content. Heating time was a $26{\sim}27$ min until Fo value reached 9 min and the amount of microorganism in the Biji product sterilized for 26 min at $121^{\circ}C$ were decreased to $10^{-4}\;CFU/g$, indicating the safe range for retort product. The rate of heat penetration was reduced as solid content and size of product were increased, whereas sterilization temperature and initial temperature of product influenced the heat penetration curve. Sensory scare indicated that there was no significant difference in color, flavor, and appearance among different thermal processes. However, Biji product sterilized at $121^{\circ}C$ showed the highest score in overall preference value.