Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Quality Improvement of Foxtail Millet Yakju by Ultrafiltration Process

한외여과공정을 이용한 좁쌀약주의 품질 향상

Chung, Jae-Ho;Mok, Chul-kyoon;Lim, Sang-Bin;Park, Young-Seo
정재호;목철균;임상빈;박영서

  • Published : 20050500
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Abstract

Ultrafiltration process was applied to Foxtail Millet Yakju to investigate the effect of ultrafiltration on the improvement of quality. When Foxtail Millet Yakju was filtered through 0.45 $\mu{m}$ nitrocellulose membrane followed by various ultrafiltration membranes with different molecular weight cut-off values, The permeate flux of Biomax 100K membrane with initial flux of 201.5 $L/m^{2}{/h}$ was the highest among the membranes used. These membrane filtration treatments resulted in complete removal of microorganisms as well as decrease in turbidity and solid content without changes in other chemical properties. No major changes in the physicochemical properties of the Foxtail Millet Yakju and no microorganisms were detected during the storage at $15^{\circ}C$ for 8 weeks.

Keywords

References

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