Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Low Pressure Discharge Plasma Inactivation of Microorganisms in Black Pepper Powder

후춧가루의 감압방전플라즈마 살균

  • Mok, Chulkyoon (Department of Food Science and Biotechnology, College of Engineering, Gachon University) ;
  • Jeon, Hyungjoo (Department of Food Science and Biotechnology, College of Engineering, Gachon University)
  • 목철균 (가천대학교 공과대학 식품생물공학과) ;
  • 전형주 (가천대학교 공과대학 식품생물공학과)
  • Published : 2013.02.28
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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 $10^3$ CFU/g for both bacteria and mold, while those sold in bulk in local markets showed microbial counts of $10^6$ and $10^7$ CFU/g for bacteria and mold, respectively. The LPDP inactivation rate constants of bacteria and mold in black pepper powder were $0.0841min^{-1}$ and $0.0696min^{-1}$, 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.

후춧가루의 비가열 살균기술을 개발하고자 감압방전플라즈마(LPDP)를 이용한 살균을 시도하였고 LPDP 처리에 의한 품질변화를 조사하였다. 시판 후춧가루의 미생물 오염도는 가공제품에서는 세균, 진균 모두 $10^3CFU/g$ 수준이었던 반면, 재래시장에서 벌크로 판매하는 제품에서는 세균은 $10^6CFU/g$, 진균은 $10^7CFU/g$ 수준의 오염도를 보였다. 후춧가루의 LPDP 살균패턴은 1차 반응으로 나타났으며, 세균과 진균의 살균속도상수는 각각 $0.0841min^{-1}$과 $0.0696min^{-1}$로서 세균이 진균에 비해 LPDP에 약간 더 민감하였다. LPDP처리는 후춧가루의 색에는 영향을 미치지 않았으나 piperine 함량을 낮추는 것으로 확인되었다. Piperine 감소에도 불구하고 후춧가루의 관능특성은 LPDP 처리에 의해 영향을 받지 않았다.

Keywords

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