Identification of pre-pasteurization or pre-irradiation treatment in frozen crushed garlic commercially available in Korean market
DC Field | Value | Language |
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dc.contributor.author | Kim, H.-Y. | - |
dc.contributor.author | Ahn, J.-J. | - |
dc.contributor.author | Kim, G.-R. | - |
dc.contributor.author | Jeong, J.-H. | - |
dc.contributor.author | Park, K.-H. | - |
dc.contributor.author | Kwon, J.-H. | - |
dc.date.available | 2019-03-09T02:39:43Z | - |
dc.date.issued | 2013-10 | - |
dc.identifier.issn | 1226-3311 | - |
dc.identifier.issn | 2288-5978 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/15020 | - |
dc.description.abstract | Five different chopped frozen garlic products samples, three from Chinese and two from Korean origins being commercially available products in Korean market, were used to confirm their pre-pasteurization or pre-irradiation status by screening (direct epifluorescent filter technique/aerobic plate counts, DEFT/APC; electronic nose, E-nose; photostimulated luminescence, PSL) and identification (thermoluminescence, TL; electron spin resonance, ESR) techniques. Some parts of samples were gamma-irradiated at 1 kGy to be used as control samples in irradiation history identification. DEFT/APC and e-nose successfully showed distinct results between the domestic and imported samples. The PSL photon counts of all the unknown samples were less than 700 (negative), while most of 1 kGy-irradiated samples gave PSL photon counts more than 5,000 (positive). The domestic unknown samples produced the TL glow peaks after 300°C or more, whereas the imported samples showed TL peaks at the range of 240~250°C. A clear TL glow peak was obtained from all irradiated samples at 150~250°C. The unknown samples of Chinese origin gave radiation-specific cellulose ESR signal that was not shown by domestic samples. A multiple step of applying the physical analytical methods is recommended for the effective identification of irradiation status on chopped frozen garlic products. | - |
dc.format.extent | 9 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Korean Society of Food Science and Nutrition | - |
dc.title | Identification of pre-pasteurization or pre-irradiation treatment in frozen crushed garlic commercially available in Korean market | - |
dc.type | Article | - |
dc.identifier.doi | 10.3746/jkfn.2013.42.10.1673 | - |
dc.identifier.bibliographicCitation | Journal of the Korean Society of Food Science and Nutrition, v.42, no.10, pp 1673 - 1681 | - |
dc.identifier.kciid | ART001813800 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-84929406147 | - |
dc.citation.endPage | 1681 | - |
dc.citation.number | 10 | - |
dc.citation.startPage | 1673 | - |
dc.citation.title | Journal of the Korean Society of Food Science and Nutrition | - |
dc.citation.volume | 42 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Electron spin resonance | - |
dc.subject.keywordAuthor | Frozen crushed garlic | - |
dc.subject.keywordAuthor | Irradiation | - |
dc.subject.keywordAuthor | Photostimulated luminescence | - |
dc.subject.keywordAuthor | Thermoluminescence | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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