Effect of low-pressure air plasma on the microbial load and physicochemical characteristics of dried laver
DC Field | Value | Language |
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dc.contributor.author | Puligundla, Pradeep | - |
dc.contributor.author | Kim, Je-Wook | - |
dc.contributor.author | Mok, Chulkyoon | - |
dc.date.available | 2020-02-28T07:45:15Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2015-10 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/10058 | - |
dc.description.abstract | Low-pressure air plasma (LPAP) has not been widely used for food products surface bio-decontamination. In the present study, LPAP was used as inactivating agent against surface microbial contaminants of sun-dried laver sheets. Microbial inactivation kinetics and physicochemical characteristics of LPAP-exposed laver sheets were determined. Also, the sensory properties of kimbab (rice rolled in laver), which was roll wrapped using plasma-treated dried laver, were evaluated. LPAP was generated at the vacuum pressure of 133.3 Pa or 1Torr, and a power density of 54.1 mW/cm(3). Upon LPAP-exposure, over 1-log reduction in viable cell count of aerobic bacteria was observed over a 20 min period. The microbial inactivation pattern fitted well to Singh-Heldman model or pseudo-first-order kinetics. Compared to plasma-unexposed laver, there were no changes in color characteristics, total phenolic content, and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of plasma-exposed laver. Furthermore, the use of LPAP-exposed laver sheets exerted minimal to no impact on sensory characteristics of kimbab. (C) 2015 Elsevier Ltd. All rights reserved. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCIENCE BV | - |
dc.relation.isPartOf | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.subject | STERILIZATION | - |
dc.subject | INACTIVATION | - |
dc.subject | BACTERIA | - |
dc.subject | QUALITY | - |
dc.subject | SURFACE | - |
dc.title | Effect of low-pressure air plasma on the microbial load and physicochemical characteristics of dried laver | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000356545500025 | - |
dc.identifier.doi | 10.1016/j.lwt.2015.04.010 | - |
dc.identifier.bibliographicCitation | LWT-FOOD SCIENCE AND TECHNOLOGY, v.63, no.2, pp.966 - 971 | - |
dc.identifier.scopusid | 2-s2.0-84930383034 | - |
dc.citation.endPage | 971 | - |
dc.citation.startPage | 966 | - |
dc.citation.title | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 63 | - |
dc.citation.number | 2 | - |
dc.contributor.affiliatedAuthor | Puligundla, Pradeep | - |
dc.contributor.affiliatedAuthor | Kim, Je-Wook | - |
dc.contributor.affiliatedAuthor | Mok, Chulkyoon | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Low-pressure air plasma | - |
dc.subject.keywordAuthor | Dried laver | - |
dc.subject.keywordAuthor | Microbial inactivation | - |
dc.subject.keywordAuthor | Kinetic modeling | - |
dc.subject.keywordAuthor | Kimbab | - |
dc.subject.keywordPlus | STERILIZATION | - |
dc.subject.keywordPlus | INACTIVATION | - |
dc.subject.keywordPlus | BACTERIA | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | SURFACE | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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