• 농업과학연구
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• 제9권1호
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• pp.269-274
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• 1982

Bulk pasteurization system을 농가(農家)에 보급(普及), 실용(實用) 가능성(可能性)을 검토(檢討)하고 동(同) system을 이용(利用)한 퇴비배지(堆肥培地)의 발효방법(醱酵方法)을 확립(確立)하기 위(爲)한 실험(實驗)을 실시한 결과(結果)는 다음과 같다. 1. 양송이배지(培地)의 후발효과정(後醱酵過程)은 bulk pasteurization system으로 실시(實施)하는 것이 관행방법(慣行方法)보다 우수(優秀)하여 자실체수량(子實體收量)이 높았다. 2. Bulk pasteurization system으로 균배양(菌培養)을 한 결과(結果) 관행방법(慣行方法)보다 균사생장(菌絲生長)이 불량(不良)하고 수량(收量)이 낮았는데 이것은 송풍기(送風機)의 결함(缺陷)과 불완전(不完全)한 작업(作業)에 기인(基因)하였다. 3. 기존(旣存) 양송이재배사(栽培舍)를 개수(改修)한 간이(簡易) bulk pasteurization system은 배지(培地)의 발효(醱酵)가 불량(不良)하여 자실체수량(子實體收量)이 낮고 재배(栽培)의 안정성(安定性)이 적었다. 4. 배지(培地)의 후발효(後醱酵)를 bulk pasteurization 방법(方法)으로 할때 정열도달시간(頂熱到達時間), 후발효시간(後醱酵期間) 및 배지(培地)의 성분변화(成分變化)는 기온(氣溫)의 영향(影響)을 받았으나 관행방법(慣行方法)보다는 현저(顯著)한 안정성(安定性)을 보였다. 5. 시설(施設)이 잘된 bulk pasteurization system으로 후발효(後醱酵)할 때 입상시(入床時) 배지(培地)의 수분함량(水分含量)은 발효(醱酵)에 큰 影響을 미치지는 않았으나 배지(培地)의 성분(成分)에 약간 차이(差異)가 있었다.

• 식품과학과 산업
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• 제53권3호
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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.

• 전력전자학회:학술대회논문집
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• 전력전자학회 1997년도 전력전자학술대회 논문집
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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.

• Journal of Dairy Science and Biotechnology
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• 제22권1호
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• pp.27-35
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• 2004

The shelf lift of market milk should be determined based on the flavor which is influenced by environmental and sanitary conditions of dairy farm, milk processing plant, and storage and transportation facility as well as compositional quality, such as protein and fat, of the milk itself. The legal shelf life of market milk is often limited by microbiological quality, e.g. total bacterial count, coliform count, and food poisoning bacteria. The bacteria involved with milk spoilage and poisoning are originated from bacteria contaminating milk after pasteurization or spores surviving the heat treatment of pasteurization. The important factors which influence the shelf life of market milk are microbiological quality of raw milk, pasteurization condition, post-pasteurization contamination, and temperature during storage and transportation. The organoleptic quality and shelf life of market milk should be further improved by satisfying the consumer's taste, which depends on somatic cell count and bacterial count of milk, feed quality, foreign substance in milk, and physical treatment during processing and transportation.

• 전력전자학회:학술대회논문집
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• 전력전자학회 1998년도 전력전자학술대회 논문집
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• pp.162-165
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• 1998

The non-thermal pasteurization of foods using High Voltage High Current Pulsed Electric Fields (HVHC-PEF) is a promising technology and a sound complement or replacement to traditional thermal pasteurization. The conventional thermal method also inactivates bacteria and other microorganisms harmful to humans, but degrades natural color, flavor, texture and nutrients. At this point, a nonthermal pasteurization technique, HVPEF is thought to be a new processing technique which is able to produce a good quality foods nutritional as well as sensuous. In this paper, the system for HVHC-PEF pasteurization is presented. It use square wave pulse instead of exponential ones. So, power rating of system is reduced considerably. Design considerations for 20kV 500A class equipment are analyzed and experimental results are discussed.

• 한국미생물·생명공학회지
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• 제18권3호
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• pp.322-325
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• 1990

During transportation and preservation of Takju, alcohol fermentation has continued to produce $C0_2$ from residual sugar and frequently spoiled owing to bacterial contaminants wich produce organic acids. The authors could preserve Takju for more than 50 days at room temperature by pasteurization without any changes of quality. For the optimal condition of pasteurization, fresh Takju was heated at various temperatures and times. D-Value of the Saccharomyces sp. which isolated from Takju collected at seoul area was 19 see at $55^{\circ}C$. Non-spore forming bacterial contaminants, most of which known to cause acid-spoilage, were decreased when heated at $55^{\circ}C$ for 5 min. The optimal pasteurization condition of Takju was at $55^{\circ}C$ for 10 min. Spore forming bacterial contaminants, considered to be EuciiLw sp., were not sterilized after pasteurized at the optimal condition. However, the spore-forming bacteria could not increase any more and also not cause increment of acidity during preservation even at room temperature for 50 days. Reducing sugar was increased during storage of Takju after pasteurization. This suggests that the residual glucoamylase in Takju is still active after pasteurizsation and keep sweet taste.

• International journal of advanced smart convergence
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• 제4권1호
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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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• 제33권3호
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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.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1997년도 하계학술대회 논문집 F
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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.

• 한국축산식품학회지
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• 제37권4호
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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.