후춧가루의 감압방전플라즈마 살균

Abstract

This study aimed to explore the potential of low-pressure discharge plasma (LPDP) as a nonthermal inactivation method for microorganisms in black pepper powder. Black pepper powder samples produced by food companies showed microbial counts of 103 CFU/g for both bacteria and mold, while those sold in bulk in local markets showed microbial counts of 106 and 107 CFU/g for bacteria and mold, respectively. The LPDP inactivation rate constants of bacteria and mold in black pepper powder were 0.0841 min-1 and 0.0696 min-1, respectively. The LPDP treatment showed no effect on the color of black pepper powder. No effects of the LPDP treatment were observed on the sensory quality of black pepper powder despite a substantial decrease in piperine contents.