TY - JOUR
T1 - Microbial reduction effect of steam heating, UV irradiation, and gamma irradiation on red pepper powder
AU - Choi, Jun Bong
AU - Cheon, Hee Soon
AU - Chung, Myong Soo
AU - Cho, Won Il
N1 - Publisher Copyright:
© The Korean Society of Food Science and Technology.
PY - 2020/4
Y1 - 2020/4
N2 - This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/cm2 UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120oC for 40 s, reduction of approximately 2 log CFU/g. High-temperature short-time processing at 110oC for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121oC, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder.
AB - This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/cm2 UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120oC for 40 s, reduction of approximately 2 log CFU/g. High-temperature short-time processing at 110oC for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121oC, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder.
KW - Gochujang sauce
KW - High-temperature short-time heating
KW - Red pepper powder
KW - Sterilization
KW - Thermoduric bacteria
UR - http://www.scopus.com/inward/record.url?scp=85086905785&partnerID=8YFLogxK
U2 - 10.3839/10.9721/KJFST.2020.52.2.177
DO - 10.3839/10.9721/KJFST.2020.52.2.177
M3 - Article
AN - SCOPUS:85086905785
SN - 0367-6293
VL - 52
SP - 177
EP - 182
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
IS - 2
ER -