Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Sterilization and Storage of Liquid Kimchi Sauce by High Voltage Pulsed Electric Fields

고전압 펄스 전기장을 이용한 액상 김치 소스의 살균 및 저장

Sin, Jung-Kye;Sin, Hae-Hun
신정규;신해헌

  • Published : 20060000
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Abstract

The objective of this study was to examine the effect of high voltage pulsed electric fields (PEF) treatments on the quality of liquid kimchi sauce. The death rate of microorganism is increased with increasing electric field strength and treatment temperature. The flavor, color and turbidity, pH and acidity of kimchi sauce in PEF treatment at 30°C were not significantly different with electric field strength. The pH of both PEF-treated and untreated liquid kimchi sauce did not change on 4 storage. But, the pH of non-PEF treated kimchi sauce was significantly lower than PEF treated sample. The acidity of kimchi sauce was not significant different between PEF treated and non-PEF treated samples at 4°C storage temperature. However, the acidity of non-PEF treated kimchi sauce double-folded increased at 25°C of storage temperature. The viable cell number increased at the level of one log cycle after 7~10 days for non-PEF treated Kimchi sauce, but no change with PEF treated one. Consequently, low temperature stored kimchi sauce after PEF treatment showed the no change of quality during 24 day storage.

Keywords

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