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후춧가루의 감압방전플라즈마 살균Low Pressure Discharge Plasma Inactivation of Microorganisms in Black Pepper Powder
- Other Titles
- Low Pressure Discharge Plasma Inactivation of Microorganisms in Black Pepper Powder
- Issue Date
- 2013
- Publisher
- 한국산업식품공학회
- Keywords
- low pressure discharge plasma; black pepper powder; microorganism; inactivation; sensory quality
- Citation
- 산업식품공학, v.17, no.1, pp.43 - 47
- Journal Title
- 산업식품공학
- Volume
- 17
- Number
- 1
- Start Page
- 43
- End Page
- 47
- ISSN
- 1226-4768
- 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.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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