제 3 회 HACCP 기술세미나비가열식품의위해미생물관리방안 식품의비가열살균법 2011. 07. 20 연세대학교생명공학과박지용
비열가공기술 이온화조사 (ionizing radiation) 여과살균 (filter sterilization) 화학제 (chemical agent) 고전압펄스전기장 (high voltage pulsed electric fields, PEF) 오존살균 (ozone disinfection) 전기분해수 (electrolyzed water) 광펄스 (high-intensity pulsed light) 이산화티탄광산화 (TiO 2 photocatalytic oxidation) 초고압 (high hydrostatic pressure, HHP) 2
자외선살균 자외선조사는표면살균또는투명한액상제품의살균에사용 Electromagnetic radiation spectrum 자외선살균장치 Uvivatec Lab 60 W/m 2 (Satorius Stedim Biotech GmbH, Germany) 3
Teflon-coil UVC system 2011 Annual Meeting of KoSFoST, P10-028 4
log CFU/mL log CFU/mL log CFU/mL Control Teflon-coil UVC E. coli O157:H7 Salmonella Typhimurium Saccharomyces cerevisiae Bactericidal effects of Teflon-coil UVC system 2011 Annual Meeting of KoSFoST, P10-028 5
방사선조사 (gamma irradiation) Cobalt-60 동위원소에서발생되는고에너지이온화방사선에식품을노출시킴 전체또는일부의미생물과해충을파괴 미생물에의한부패가제한요소 (limiting factor) 인식품의보존기간을연장 과일과채소의숙성과발아를지연하거나, 살충제등농약을대체하기위해사용하였음 Methyl bromide 나 ethylene oxide 의법적인대체제로사용 방사선조사라벨 (radura logo) 사용제도화에따른소비자의부정적시각이문제점임. The radura logo, used to show a food has been treated with radiation 6
전자빔조사 (electron beam irradiation) 전기장내에서광속에가깝도록가속화된전자를사용 감마선이나 X 선보다높은양을조사할수있으며, on-off 가능 전자는 7 cm 이상침투할수없는것이큰단점이나, 처리시간은 2-3 초정도로짧은편임 Radura logo 를사용해야하는것은방사선조사와마찬가지임 Conveyer for food irradiation using the microtron-type electron accelerator 7
여과살균 (filter sterilization) 박테리아크기의미생물을걸러낼수있을정도로작은 pore 크기를가진여과장치를사용하여살균및제균 Depth filter Membrane filter Nucleation track filter Filtered pasteurized beer 8
고전압펄스전기장 (high-voltage pulsed electric fields, PEF) Trigger Source DC power supply Rs C 0 L L L C 0 C 0 Energy storage capacitor High voltage switch voltagevovo Treatment chamber R Sample Layout of a square generator using a pulse forming network of three capacitor-inductor units Electroporation/dielectric rupture theory (membrane permeation) 9
생산용 PEF 장치 Pulse generator PEF chamber unit PEF equipment (Tetra Pak OSU equipment integration) +/- 60 kv, 75 kw, 400-2000 L/h PEF equipment in 1980s invented by Dr. Doevenspeck (Krupp Co.) 10
광펄스살균 (Pulsed light sterilization) Oscilloscope Treatment chamber Capacitor Pulse generation controller High voltage switch Schematic diagram of the intense pulsed light (IPL) treatment system. Inside of treatment chamber Pulse generator 11
화학제사용 방부제 (antiseptics) 미생물에의한감염, 패혈증, 부패등의가능성을감소시키기위하여세포조직이나피부에직접적용 살균 (bactericidal) 또는정균 (bacteriostatic) 작용 살균제 (disinfectants) 무생물을대상으로미생물파괴를목적으로사용하는항균제 살균제는소독제에보다병원성세균에대한살균능력이높아야함 소독제 (sanitizer) 미생물수를안전한수준까지감소시키는항균물질 보존료 (preservative) 식품, 제약, 페인트, 생물학적시료, 목재등의미생물성장또는화학적변화에의한분해를방지하기위해첨가되는천연또는합성화학제제 찰과상에사용되는방부제 Povidone-iodine 병원침대에부착되는소독제 12
화학적살균제 (chemical disinfectant) 차아염소산 (hypochlorous acid) 나트륨, 칼슘염 (Na, Ca hypochlorite) ph 6.5 에적용 ; 수확후세척살균, 가공장치, 용수, 신선편이 (fresh-cut) 과일채소등살균 ; 1 2 log 살균 ; 사용량 200 ppm; 발아씨앗 20,000 ppm; 높은 ph 에서살균력감소 이산화염소 (chlorine dioxide, ClO 2 ) 가공장치, 전체 (whole) 또는신선편이 (fresh-cut) 과일야채 ; 1 log 살균 ; 사용량 1 5 ppm; 장치 200 ppm; ph 및유기물수준영향적음 ; 염소부산물생성감소 과산화수소 (hydrogen peroxide, H 2 O 2 ) 실험적전체 (whole) 과일채소, 신선편이 ; 3 log 살균, 5% H 2 O 2 오존 (ozone) 세척 (washing), 용수로 (flume water); 과일채소 ; 1 3 log 살균 ; 사용량 1 4 ppm 고가오존발생장치필요 과초산 (peroxyacetic acid) 용수로살균 ; 신선편이과일채소 ; 2 log 살균 ; 사용량 200 ppm; 강한산성제제 유기산 (acetic, lactic, propionic, sorbic, benzoic acid) ph 저하효과, 특정항균작용 13
염소살균 (chlorine disinfection) 양상추등채소는염소수로세척살균후 MA 포장등을하여신선편이제품으로유통 Cl 2 + H 2 O HOCl + HCl 차아염소산 (hypochlorous acid; 살균력있음, 불안정 ) HOCl ClO - + H + HCl + [O] 발생기산소 Salts of hypochlorous acid (hypochlorites) sodium hypochlorite (NaClO) 차아염소산나트륨 14
오존살균 (ozone disinfection) 오존 (O 3 ) 은세포막내불포화지질을분해하고, 점차세포내물질의산화에의해미생물을파괴 Gram (-) 세균의 lipopolysaccharide 층이오존에의해영향을받아세포투과도가증가하고세포용해를일으키게됨 Ozone generator Ozonated water spray 15
Ozone 오존 (ozone) 은그리스어로냄새 (ozein) 를뜻하는단어에서왔으며, 천둥번개후오존이생성되면서발생하는독특한냄새에서유래 오존 (O 3 ) 은강력한산화제로산소 (O 2 ) 보다매우높은산화력을가짐 오존은높은농도에서매우불안정하여정상적인산소로전환됨 (2O 3 3O 2 ) 지상에서생성되는오존은공기오염물질로분류되며동물호흡기에매우해로운영향을미침 반면대기층에있는오존은오존층을형성하여자외선 (UVC) 이지구에도달하는것을막아주는필터역할을함 오존의인위적발생방법 산소에물리 화학적방법으로에너지를가해오존으로변화 무성방전법, 전해법, 광화학반응법, 방사선조사법등 16
전기분해수 (electrolyzed water) Power supply alkaline water acidic water + acidic electrolyzed water Na + Cl - alkaline electrolyzed water Pump - membrane + membrane Saline solution Hoshizaki ROX The alkaline water is used for washing and the acidic water has a bactericidal effect. 17
TiO 2 광촉매반응 (photocatalytic reaction) 이산화티탄 (titanium dioxide, TiO 2 ) 의용도 페인트원료 식품, 화장품, 크레용등의색소 자외선차단제 세라믹타일코팅제 TiO 2 의살균및자가세척능력으로일본및 EU 에서널리사용 과일, 채소, 절화 (cut flower) 저장구역의공기처리 부패를방지하고저장기간연장 공기중 ethylene 가스제거 Ethylene 가스는식물조직에의해생성되는일종의천연기체호르몬으로적은량으로도과일이나채소의숙성을촉진시킴 18
TiO 2 광촉매산화의원리 이산화티탄 (TiO 2 ) 광촉매반응은수산화라디칼 (hydroxyl radicals) 을산화또는환원경로로생성시킴 TiO 2 표면에자외선에의한광에너지의조사가이루어지면가전자대 (valence band) 에있는전자 (e - ) 가전도대 (conduction band) 로전이되고, 가전자대에는전자가비어있는상태의정공 (h + ) 이남게됨 이렇게생성된전자 (e - ) 와정공 (h + ) 은 TiO 2 표면에확산되어수산화라디칼 ( OH) 등강력한살균력을지닌부산물을생성하게됨 H 2 O H 2 O 2 O 3 O 2 TiO 2 OH Conduction Band hydroxyl radicals O 2 Electron Excitation 3.2eV Recombination OH Photon (h < 387.5 nm) Valence Band OH - H 2 O CO 2 C 2 H 4 Mechanism of photocatalytic oxidation of TiO 2 19
TiO 2 -UV 반응을이용한살균및농약분해 TiO 2 -UV 광촉매살균시스템의장점 무독성 (non-toxicity) 화학적으로안정 (chemical stability) 반복사용가능 (repeated use) 폐기물부재 (absence of waste) 농약 (pesticide) 의광촉매분해작용 20
Journal of Food Protection 70(1): 97-101 (2007) 21
Journal of Food Protection 70(1): 97-101 (2007) 22
Journal of Food Protection 72(9): 1916-1922 (2009) 23
FIGURE 1. Schematic diagram of the TiO 2 -UV photocatalytic reactor. Journal of Food Protection 72(9): 1916-1922 (2009) 24
Total aerobic bacteria Coliform bacteria Psychrotrophic bacteria Yeasts and molds FIGURE 1. Bactericidal effects of tap water ( ), NaOCl solution ( ), UV alone ( ), and the TiO 2 -UV photocatalytic reaction ( ) on bacteria naturally occurring on iceberg lettuce. Journal of Food Protection 72(9): 1916-1922 (2009) 25
Total aerobic bacteria Coliform bacteria Psychrotrophic bacteria Yeasts and molds FIGURE 4. Effects of a 20-min exposure to tap water ( ), NaOCl solution( ), UV alone( ), and the TiO 2 -UV photocatalytic reaction ( ) on the viability of bacteria. Journal of Food Protection 72(9): 1916-1922 (2009) 26
Effects of different nonthermal disinfection methods on counts of total aerobic bacteria on fresh produce Treatment Fresh produce Condition Maximum log reduction NaOCl Electrolyzed water Ozonated water Romaine lettuce 600 ppm 0.5 Spinach 600 ppm 0.3 Cucumber 151 ppm 1.2 Strawberry 151 ppm 0.8 Iceberg lettuce 100 ppm 1.6 Cucumber 32 ppm 1.4 Strawberry 32 ppm 0.8 Cucumber 5 ppm 0.7 Strawberry 5 ppm 0.4 Iceberg lettuce 4 ppm 1.6 Citriate + ascorbate Iceberg lettuce 0.25% citrate + 0.5% ascorbate 1.0 Citric acid Iceberg lettuce 5,000 ppm 1.7 Lactic acid Iceberg lettuce 5,000 ppm 1.6 TiO 2 -UV Carrot 254-nm UV, 16 mw/cm 2 1.8 UV Carrot 254-nm UV, 16 mw/cm 2 1.1 TiO 2 -UV Iceberg lettuce 254-nm UV, 35 mw/cm 2 2.5 UV Iceberg lettuce 254-nm UV, 35 mw/cm 2 1.1 NaOCl Iceberg lettuce 150 ppm 1.0 Journal of Food Protection 72(9): 1916-1922 (2009) 27
초고압기술 28
초고압기술 (high hydrostatic pressure technology) 1 cm 2 (= 1000 MPa = 10000 bar) 29
초고압공정 (high pressure processing) High pressure processing (HPP) = high hydrostatic pressure (HHP) processing = ultra high pressure (UHP) processing 포장또는무포장상태의액체나고체식품을처리 40 ~ 1000 MPa 의압력 ( 상업시스템은 400~700 MPa) 으로 1~20 분처리 용기 (Vessel) 은수많은공정 cycle 동안높은압력을안전하게견디도록특수디자인함 경제성을고려하여처리시간을 20 분이하로조절하는것이필요함 30
HHP 의원리 압력은제품전반에걸쳐균일하고순간적으로전달됨 ( 등정압원리 ; isostatic principle) 압력이전달될수있도록적어도한개면이신축성 (flexible) 을가져야함 공정시간은시료부피에영향을받지않음 Headspace 를최소로함 ( 공기는식품과전혀다른압축성을가짐 ) 식품의향, 냄새, 영양성분인저분자화합물은압력에의한변화가거의없음 31
HHP 의근본원리 초고압 (high pressure) 은 Le Chatelier 의원리를근거로한열역학공정을기반으로함 구조내형태변화, 상전이등반응에서부피감소가수반되는반응은초고압에의해촉진되며, 부피증가가수반되는반응은초고압에의해억제됨 Volume changes associated with chemical bond breakage at 25ºC Bond type Example ΔV (ml/mole) Effect of pressure Covalent C C +12 Inhibits bond breakage Ionic H 2 O H + + OH - -21 Disrupts electrostatic interactions Hydrophobic CH 4 in hexane CH 4 in Water -23 Disrupts hydrophobic interactions Hydrogen OH...OH OH + OH +4 Enhances hydrogen bonding 32
초고압기술의발달과정 1899 년부터 2010 년까지 1950 년대재료공학분야에서관심 1990 년대일본에서처음응용제품출시 미국의 Bert Hite 가우유등의살균을목적으로사용한장치 1990 년대후반세계적인기술로도약 최신 35 L 규모식품가공용 HHP 장치 33
초고압기술의장점 모든방향으로부터일정하게압력이가해지는정수압 (hydrostatic pressure) 의원리를이용함 전단력 (shear force) 발생이없음 압력전달은순간적 (instantaneous) 이고균일 (uniform) 함 압력전달은제품크기, 두께, 모서리영향을받지않음 압력이식품표면에서중심까지전체에걸쳐순간적으로전달됨 에너지소비가매우적은공정이며, 가열을최소화할수있어신선품질 (fresh-like quality) 을유지할수있고폐수발생을최소화함 방사선부산물이나자유 radical 등원하지않는화합물의생성을촉진시키지않음 34
초고압기술의장점 ( 계속 ) 신선한 (fresh) 맛과텍스처유지가최대장점임 ( 예 : 과일주스, 어패류, 육가공제품, 소스, guacamole 등 ) 비타민, 텍스처, 향미등은기본적으로변화하지않음. 효소는활성이남아있을수있음. 병원성미생물, 부패미생물, 일부효소를불활성화하여저장기간을증가시킴 기존제품의물성변화 ( 예 : 우유의거품특성개선, gelling 특성변화 ) 로신제품개발에응용가능 전통적방법에비해인건비절감 ( 예 : 굴껍질제거공정에응용 ) 기존가열공정과달리제품전체에걸쳐균일한등정압 (isostatic pressure) 과단열 (adiabatic) 온도분포가가능함 35
% Meat Recovery 수산물가공개선 ( 비미생물적인장점 ) 50 45 40 35 30 25 20 15 10 5 0 HP detached (raw) meat from shell HHP shucked lobster tails Reprocessed for refrigerated distribution Hard Shell Soft Shell Total meat recovery in marine Maine lobster Lobster ( HPP; Cooked) HPP Cooked 36
미생물적인장점 : 초고압처리돈육가공제품의보존기간 ( 일 ) 저장온도 0 C 5 C 10 C 무처리 15 10 5 초고압처리 70 56 35 무처리대조구 ( 좌 ) 와초고압처리 ( 우 ) 슬라이스로스트비프 (100 일저장후 ) 무처리대조구 ( 좌 ) 와초고압처리 ( 우 ) 슬라이스햄제품 (6 개월저장후 ) 37
초고압기술의단점 초기투자비용이높음 표준생산시스템구축에 20 억원정도소요 초고압응용신제품에대한불확실성으로일부업체에서꺼려함 Commercial-scale high-pressure processing systems. 38
미생물에대한초고압의영향 미생물불활성화 : 200 ~ 800 MPa 영양세포사멸 1000 MPa 이상 박테리아포자사멸 일반적으로그램양성균이그램음성균에비해압력에대한저항성이높음 미생물의크기와모양이영향을미침 처리전 250 MPa 600 MPa 처리후 39
Change in cell permeability Sites of action Change in membrane fluidity Ribosomal destruction Inactivation of enzymes Collapse of intracellular vacuoles Nucleic acid affects DNA replication and transcription 40
처리압력 (MPa) 300 200 100 50 0.1 비가역적단백질변성세포내물질의누출 세포막손실세포내물질누출신호 가역적단백질변성가스액포 (vacuole) 의압착 단백질합성저해리보솜수감소 대기압 처리압력에따른미생물의구조적기능적변화. 41
세균의다양한압력저항성 E. coli O157:H7 Listeria monocytogenes Salmonella Most E. coli Campylobacter Vibrio 압력저항성의증가 42
초고압 - 가열살균 chart Pressure Initial temperature (C) 50 55 60 65 70 75 80 85 90 95 100 1000's psi MPa Adiabatic heating plus initial temperature 70 483 64.15 70.40 76.65 82.90 90.15 95.40 101.65 107.90 114.15 120.40 126.65 80 552 65.83 72.06 78.33 84.58 90.83 97.08 103.33 109.58 115.03 122.08 128.33 90 621 67.51 73.76 80.01 86.25 92.51 98.76 105.01 111.26 117.51 123.76 130.01 100 690 69.19 75.44 81.69 87.94 94.19 100.44 106.69 112.94 119.19 125.44 131.69 110 759 70.87 77.12 83.37 89.62 95.87 102.12 108.37 114.52 120.87 127.12 133.37 120 828 72.55 78.80 85.05 91.30 97.55 103.80 110.05 116.10 122.55 128.80 135.06 130 900 74.23 80.48 86.73 92.98 99.23 105.48 111.73 117.98 124.23 130.48 136.73 140 968 75.91 82.16 88.40 95.65 100.90 107.15 113.40 119.66 125.91 132.16 138.41 150 1035 77.59 83.64 90.08 96.33 102.58 108.83 116.08 121.34 127.59 133.84 140.09 160 1103 79.27 85.52 91.75 98.00 104.25 110.50 116.75 123.02 129.27 135.52 141.77 170 1172 80.95 87.20 93.43 99.63 105.93 112.18 118.43 124.70 130.95 137.20 143.46 180 1241 82.63 88.88 95.10 101.35 107.60 113.85 120.10 126.38 132.83 138.83 145.13 190 1310 84.31 90.56 96.78 103.03 109.28 115.53 121.78 128.06 134.31 140.56 146.81 200 1379 85.99 92.24 98.52 104.74 111.00 117.25 123.50 129.74 135.99 142.24 148.49 210 1450 87.67 93.92 100.20 106.45 112.70 116.95 125.20 131.42 137.67 143.92 150.17 220 1517 89.35 95.50 101.88 108.13 114.38 120.83 126.88 133.10 139.25 145.60 151.65 230 1588 91.03 97.28 103.56 109.81 116.06 122.31 128.56 134.78 141.03 147.28 153.53 240 1655 92.71 98.96 105.24 111.49 117.74 123.99 130.24 136.46 142.71 148.96 156.21 250 1724 94.39 100.64 106.92 113.17 119.42 125.67 131.92 138.14 144.39 180.64 156.89 260 1793 96.07 102.32 108.80 114.85 121.10 127.35 133.60 139.02 146.07 152.22 158.57 270 1852 97.75 104.00 110.28 116.53 122.78 129.03 135.28 141.50 147.75 154.00 160.25 280 1931 99.43 105.68 111.96 118.21 124.46 130.71 136.46 143.21 149.46 Non-sterile Gray zone Sterile zone 43
최근고온과초고압을병합처리하여상온유통식품 (shelf-stable food) 의개발가능성을보여줌 초고압 - 가열병합살균 (pressure assisted thermal sterilization) 제품은전통적인가열처리제품에비해매우우수한관능적영양적품질을가짐 HHP destruction kinetics of C. sporogenes in ground beef under various temperatures. Servings of apples from a pouch packaged and sterilized with pressure-assisted technology (left) and from one 2 years ago (right) (NASA Food Centre) 44
Bacillus cereus Saccharomyces cerevisiae E. coli Effects of HHP on some microorganisms inoculated into pork slurries. More complex cell structure of Gram (-) bacteria makes them more susceptible to environmental changes brought about by pressure. 45
일반적으로초고압처리에의하여식품의향미변화를줄일수있지만, 비가열육제품을초고압처리할경우전이금속성분 ( 특히철분 ) 은 400 MPa 이상으로압력처리하면유리됨 유리된금속성분은지방산화의촉매역할을하여저장기간을단축시키거나추후제품을가열하는동안향미변화의원인이됨 이와같은무기철 (inorganic iron) 성분의유리는염지육 (cured meat) 이나조개류에서는문제가안됨 이러한현상은많은비염지 (uncured) 수산품이나육제품에서초고압기술의응용을제한함 Pressure Pressure Fresh Cooked View from the top (left) and inside (left) of the fresh and cooked beef samples treated by HHP 46
초고압은과일 채소와같은다상 (multiphase) 식품에대하여다음원인으로심각한텍스처변화를일으킴 효소활성의변화 액상, 고상, 기체상의서로다른압착 - 감압속도와정도의변화 초고압처리자몽주스는전통적인열처리주스에비해 limonene 에의한쓴맛이없음 비가열감귤류주스에대한초고압처리는생과일같은향미를유지하게하고, 비타민 C 손실을줄일수있으며, 저장기간을약 17 개월까지연장가능하게함 47
98ºC 에서 10 초간가열처리 500 MPa 에서 90 초간압력처리 오렌지주스의 20 주저장후비타민 C 함량유지정도비교 48
초고압기작동원리 Water Storage Tank Vessel Baskets Vessel Food pressurizes Vessel moves loaded moves fills drains out with food on into of water conveyor of vessel to frame 600 MPa Pre-fill Pump Intensifier Pumps Frame/yoke Product in baskets Conveyor Vessel To Pack Off 49
생산용 HHP 장치 Avure's QUINTUS Horizontal 350 L 600 MPa HHP system Capacity: 2.3 tons/h using 3 min hold time A production scale (215 liter) high pressure processing system for batch process NC Hyperbaric Horizontal 300 L 600 MPa HHP system Capacity: 2 tons/h (3 min process time, 50% filling) Avure's QUINTUS Horizontal orientation 687 L 300 MPa HHP system for seafood industry 50
초고압연구 51
한국식품과학회지 28(3): 593-599 (1996) 52
한국식품과학회지 27(6): 991-996 (1995) 53
한국식품과학회지 27(6): 991-996 (1995) 54
Frescal MFP-7000 (Mitsubishi Heavy Industries) 한국식품과학회지 27(6): 991-996 (1995) 55
Table 2. Effects of high hydrostatic pressure treatment on total aerobes and E. coli in Angelica keiskei juice Treatment Pressure (kg f /cm 2 ) Time (min) Total aerobes (CFU/mL) E. Coli (CFU/mL) Control 1 2 3 4 5 6 7 8 9 10 11 12 13-3800 3800 6200 6200 5000 5000 5000 5000 5000 6700 3300 5000 5000-5 15 5 15 10 10 10 10 10 10 10 17 3 1.76x10 6 1.66x10 3 1.24x10 3 7.15x10 2 1.00x10 3 7.20x10 2 7.80x10 2 4.55x10 2 7.55x10 2 8.20x10 2 8.40x10 2 1.67x10 3 9.40x10 2 7.40x10 2 8.80x10 3 <10 <10 <10 <10 <10 <10 <10 <10 <10 <10 <10 <10 <10 한국식품과학회지 27(6): 991-996 (1995) 56
한국식품과학회지 28(1): 105-108 (1996) 57
Table 1. Changes of microbial count in pressurized (5700 kg f /cm 2, 7min) and untreated Angelica keiskei (AK) juice during storage at 4ºC (unit: CFU/mL) Storage time (days) Microorganism Control 0 Pressurized AK juice Total aerobes 8.7x10 6 3.2x10 3 Yeast 2.2x10 5 3.6x10 2 Pseudomonas 2.1x10 6 N.D. Coliform bacteria 1.2x10 6 N.D. E. coli 1.6x10 0 N.D. 4 Total aerobes 9.5x10 6 4.2x10 3 8 Total aerobes 9.9x10 7 5.9x10 3 Coliform bacteria 3.7x10 7 N.D. E. coli 1.8x10 1 N.D. 한국식품과학회지 28(1): 105-108 (1996) 58
0 day 4 day 8 day lightness ( 밝기 ) * lightness * lightness ( 밝기 ) ( 밝기 ) freshness ( 신선감 ) 6 4 2 * grassiness ( 풀냄새 ) freshness ( 신선감 ) 6 4 2 * grassiness ( 풀냄새 ) freshness ( 신선감 ) * 6 4 2 grassiness ( 풀냄새 ) 0 0 0 sweetness ( 단맛 ) bitterness ( 쓴맛 ) sweetness ( 단맛 ) bitterness ( 쓴맛 ) sweetness ( 단맛 ) bitterness ( 쓴맛 ) Fig. 1. Changes in sensory characteristics of pressurized AK juice ( ) and non-treated AK juice ( ) during storage at 4 C based on 7-point scale (from 0 to 6) for lightness (dark-light), grassiness (weakstrong), bitterness (weak-strong), sweetness (weak-strong), and freshness (putrid-fresh). *Different at 5% significant level. 한국식품과학회지 28(1): 105-108 (1996) 59
한국식품과학회지 30(1): 132-138 (1998) 60
한국식품과학회지 30(1): 132-138 (1998) 61
한국식품과학회지 33(5): 545-550 (2001) 62
한국식품과학회지 33(5): 545-550 (2001) 63
한국식품과학회지 33(5): 545-550 (2001) 64
Journal of Food Science 67(5): 1827-1834 (2002) 65
Journal of Food Science 67(5): 1827-1834 (2002) 66
Journal of Food Science 68(3): 976-981 (2003) 67
Journal of Food Science 68(3): 976-981 (2003) 68
Food Sci. Biotechnol. 16(5): 848-855 (2007) 69
Food Sci. Biotechnol 16(5): 848-855 (2007) 70
Control HHP Food Sci. Biotechnol 16(5): 848-855 (2007) 71
Serial Treatment of TiO 2 -UV Photocatalytic Reaction and High Hydrostatic Pressure as a Hurdle Strategy for the Preservation of Fresh Carrot Juice 2011 Annual Meeting of KoSFoST, P10-027 72
Log CFU/mL log (CFU/mL) 9.00 8.00 7.00 6.00 5.00 7.63 6.29 4.00 3.00 2.00 1.00 2.14 1.87 0.00 TiO2-UV TiO2-UV/ Control TiO 2 UV HHP TiO 2 UV/HHP Total aerobes of carrot juice after treatment (0 day) 2011 Annual Meeting of KoSFoST, P10-027 73
Log CFU/mL 9.00 8.00 7.00 6.00 5.00 4.00 3.00 2.00 1.00 0.00 Control TiO 2 UV HHP TiO 2 UV/HHP 0 2 4 6 8 Storage time (days) Changes in total aerobes of carrot juice during 8 day storage 2011 Annual Meeting of KoSFoST, P10-027 74
초고압기술의응용및가능성 75
육제품과일, 채소, 주스제품수산품편이식품 76
Meats 77
Meats 78
Processed fruits, vegetables and juices 79
Processed fruits, vegetables and juices 80
Processed fruits, vegetables and juices 81
Seafood 82
Seafood 83
Prepared foods and other products High pressure-processed rice. 84