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감압방전플라즈마를 이용한 Salmonella Typhimurium 살균과 계란의 위생성 향상Low-Pressure Discharge Plasma Inactivation of Salmonella Typhymurium and Sanitation of Egg
- Other Titles
- Low-Pressure Discharge Plasma Inactivation of Salmonella Typhymurium and Sanitation of Egg
- Issue Date
- 2013
- Publisher
- 한국산업식품공학회
- Keywords
- low-pressure discharge plasma; Salmonella Typhimurium; inactivation; egg sanitation
- Citation
- 산업식품공학, v.17, no.3, pp.245 - 250
- Journal Title
- 산업식품공학
- Volume
- 17
- Number
- 3
- Start Page
- 245
- End Page
- 250
- ISSN
- 1226-4768
- Abstract
- Low-pressure discharge plasmas (LPDP) using different gases were compared for their microbial inactivation effects against Salmonella Typhimurium, and their potentialities as a non-thermal sanitation technology of eggs were evaluated. The inactivation was highest in air LPDP followed by oxygen and nitrogen. The reductions in S. Typhimurium by air LPDP were 4 and 6 log by 2 and 5 min treatments, respectively. The inactivation effect against S. Typhimurium was somewhat retarded on the egg shell surface compared to glass surface showing 3 log reductions by 5 min treatment. The increase in surface temperature of egg shell was less than 10oC and no denaturation in both egg white and yolk was induced by the LPDP treatment. The results supported the possibility of the technology for the non-thermal egg sanitation.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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