식품과학과산업특집 상업적살균기술 고전압펄스전기장을이용한식품의상업적살균 Commercial pasteurization of foods using high voltage pulsed electric fields treatment 신정규 1,2 * Jung-Kue Shin 1,2 * 1 전주대학교스마트식품융합기술 ICC, 2 전주대학교한식조리학과 1 Smart Food Convergence Technology ICC, Jeonju University 2 Department of Korean Cuisine, Jeonju University Abstract High voltage pulsed electric field technology has been attracting attention in the the food industry as an eco-friendly nonthermal process technology using electrical energy. The lack of understanding of the equipment and the burden of equipment cost have not significantly increased the commercial application, but the potential as a technology to replace the heat process has been continuously increased. Sterilization of foods using the PEF process has been applied to liquid foods with low viscosity such as fruit and vegetable juices, but recently, high viscosity smoothies, high concentrate protein drink, mixed juice, and alcoholic beverages. Studies on sterilization of solid foods such as powders, raw meats are also being conducted. Also, the application of extraction and recovery of useful ingredients, activation of active compounds, pretreatment of drying, improvement of meat quality, changes of properties of starch has been studies. Keywords: high voltage pulsed electric fields, nonthermal process, sterilization, processing condition, other application 서론 식품소비에있어서소비자들의건강과고품질에대한요구가지속적으로증가하면서영양손실을최소화하면서도품질유지가지속될수있는새로운 * Corresponding author: Jung-Kue Shin Department of Korean Cuisine, College of Culture & Tourism, Jeonju University, 303 Cheonjam-ro, Wansan-gu, Jeonju, 55069. Republic of Korea Tel: +82-63-220-3081 Fax: +82-63-220-3264 E-mail: sorilove@jj.ac.kr Received August 31, 2020; revised September 10, 2020; accepted September 10, 2020 284
기술에대한필요성도계속제기되고있다. 가열살균과같은전통적인살균은대부분의영양소가열에민감하기때문에영양손실이발생할수밖에없으며, 또한가열에따른에너지소비량이커서생산비용증가의원인이되기도한다. 식품의또다른품질유지방법으로사용되는화학적보존제의경우에는소비자들의첨가물에대한거부감이커지면서사용을제한하는경향이뚜렷해지고있어제한점이있기도하다. 따라서식품업계에서는소비자의요구변화에따라가열살균과화학적처리방법을대체하면서도맛, 영양, 품질이좋은제품을만들수있는새로운공정을찾고있다 (Shahin 등, 2018; Shin 등, 2010). 이러한노력가운데효과적이면서도비용효율적인방법중하나로전기또는전기장 (EFs, electric fields) 을활용한공정에대한연구와응용이늘고있다. 그러나전기에너지를바탕으로하는공정은기술적잠재성이있음에도불구하고운영상의문제, 기본적인지식의부족으로상업적규모의적용이늦어지고있기도하다 (Galanakis, 2013; Rocha 등, 2018; Sakr 과 Liu, 2014). 그럼에도불구하고전기에너지를활용한공정은특정분야, 특히살균과추출과같은분야에서는많은연구와적용이이루어지고있으며, 고효율의생산공정으로서가능성이확인되고있다 (Puértolas 과 Barba, 2018). 전기에너지를활용한공정으로는고전압펄스전기장 (high voltage pulsed electric fields, PEF), 광펄스 (high intensity pulsed light or intense pulsed light, IPL), 비가열플라즈마 (nonthermal plasma, NTP), 저온플라즈마 (cold plasma, CP), 고전압아크방전 (high voltage arc discharge) 등이있는데이들은처리시간은짧고열이발생하지않으며, 대부분연속처리가가능하고, 공정후식품의품질및영양학적특성을변화시키지않는특징이있다. 또한친환경기술로서가열공정에비해에너지의소비를줄일수있으며, 이산화탄소의발생도줄일수있는장점도가지고있다. 하지만앞서이야기한것처럼식품분야에서는전기적지식의부족, 이미잘확립되어져있는기존공정, 장비의안정성및안전성, 그리고공정교체에따른 비용의부담등으로실제공정에의적용은활발하지않다. 하지만고품질의제품과가공을줄인식품을찾는소비자의요구와새로운공정을활용한신제품의개발, 마케팅관점등에서이러한공정을적용하고자하는식품업계의필요성때문에전기에너지를활용한공정에대한연구는살균뿐만아니라유용물질의추출, 건조의전처리, 기타기존식품공정의대체공정으로서의적용이시도되고있다. 본고에서는비가열식품가공기술로서전기에너지를활용한다양한기술중가장활발히연구되고있는고전압펄스전기장을이용한식품의상업적살균을중심으로공정원리, 공정에영향을미치는요인, 최근의실제식품에의적용, 살균이외의적용에대하여요약기술하였다. 본론 고전압펄스전기장 (High voltage pulsed electric fields technology, PEF) 고전압펄스전기장기술은 Gossling (1960) 에의해전기장에의한미생물불활성화가능성이제안된후 Doevenspeck (1961), Sale 과 Hamilton (1967) 등에의해서전기장이미생물의사멸에미치는영향의연구가시작되었다. 이후 1980 년대가되면서 Hilsheger 과 Niemann (1980), Hulsheger 등 (1981, 1983) 이전기장에의한미생물의불활성화에대한체계적인연구, Zimmerman (1986) 에의해전기장내에서미생물의특성이나변화에대한기본적인이론이정립되면서본격적인연구가진행되었다. 1990 년대에들어서면서생산공정적용에대한연구가시작되었으며, Grahl 등 (1992) 은오렌지주스와우유등유동식품의회분식살균에대한연구를바탕으로베를린대학과연속식살균장치의개발을하였고, PurePulse Technolgies 사는전기장세기 35~45 kv/cm, flow rate 3,000~8,000 L/h 의상업적사용이가능한연속처리장치를개발 (Shin, 2000) 하 285 Food Science and Industry (Vol.53 No.3)
특집 : 고전압펄스전기장을이용한식품의상업적살균 Fig. 1. Schematic diagram of reversible and irreversible breakdown of cell membrane by high voltage pulsed electric field (Shahin et al., 2018). Pyun, 2000). 고전압펄스전기장처리에의한식품의살균에주요변수는장치적변수 ( 공정변수 ) 로는전기장의세기 (field strength, kv/cm) 또는인가전압 (kv), 처리시간 (treatment time, μs~ms), 펄스폭 (pulse width, μs), 펄스수 (frequency, Hz) 등이있으며, 환경변수로는처리온도 (temperature), 시료의흐름속도 (flow rate, L/min), 식품내초기미생물의수, 시료의 ph, 시료의성분등이있다. 그리고처리시료에따른처리용기의모양등이중요변수로서알려져있다 (Shin 등, 2010). PEF 시스템은현재 10 ton/h, 에너지필요량 10~100 kj/kg, 필요전력 30 kw 의시스템이생산공정적용이테스트되고있다. 국내에서는 B 사가 pilot plant 규모의시스템으로착즙주스공정에적용하여제품을생산하고있으며, N 사의경우에는 2020 년에준공한신규공장에 PEF 설비를도입하여제품을생산할것이라고발표하기도하였다. 그러나생산공정에적용하기위해서는설비투자비가최소 5 억에서 25 억원정도가소요 (Vega-Mercado 등, 2007) 되고, 실공정적용에대한예가다양하지않고, 설비운영의안정성에대한자료가다른신규공정에비해많지않아현장적용에는시간이조금더걸릴것으로보인다. 면서제조생산공정에대한연구가본격화되었다. 이후고전압펄스전기장기술은여러분야의식품제조 생산공정에적용테스트가성공적으로이루어지고있다. 그동안의연구에의하면고전압펄스전기장은식품의살균, 즉미생물의불활성화, 식물체로부터의유용물질추출, 냉동또는건조의전처리방법으로서의적용이이루어지고있다 (Barba 등, 2016; Jaeger 등, 2009). 고전압펄스전기장처리는두개의전극사이에시료를놓은후높은전기를통과시키면서고전압의전기장을형성시켜수초이내로처리하는방법으로, 장치의기본구성은고전압축전기 (capacitor), 스위치 (switch), 고전압발생기 (high voltage electrical generator), 전극 (electrodes), 그리고처리용기 (treatment chamber) 로구성되어져있다 (Park 등, 2012; Shin 과 고전압펄스전기장살균의원리 고전압펄스전기장을식품살균의공정에적용하고효율적인장치나처리용기를설계하기위해서는 PEF 가미생물을불활성화시키는원리에대한이해가반드시필요하다. PEF 의미생물불활성화원리에대해서는이미많은연구 (Martín-Belloso 등, 2004; Martín-Belloso 와 Elez-Martínez, 2005; Shin, 2000) 가이루어졌는데공통적으로받아들여지는기작은고전압펄스전기장에노출된세포의세포막의파괴 (electroporation & electric breakdown) 에의한불활성화이다 (Fig. 1). 고전압펄스전기장에노출된세포는전기장내의전자흐름에따라이온이이동하고세포막의인지질층이극성화되면서세포막에전위차를만들게된다. 이러한전위차에 286
의해세포막의안과밖에자유전하가축적되면서세포막전위차가증가하게된다. 이렇게세포막안과밖에축전된반대극성의자유전하는전기적인력에의해세포막에전기압축 (electrocompression) 을일으키고압축이지속되면서세포막의탄성력을감소시켜세공 (pore) 을형성시킨다. 그러나이단계의세포막천공은가역적인현상으로전기장이제거되게되면원래상태로되돌아가게된다. 세포막의세공형성후전기장내세포의노출이길어지게되면세공이커지면서단백질이 conducting channel 을형성하고세포막의투과성을증진시키고세포내부물질의유출등에의해고유기능에손상을일으켜사멸에이르게되는것이다. Shin 과 Lee (2015) 의고전압펄스전기장에의한효모의불활성화연구에따르면세포막의파괴또는투과성변화에의해세포내의자외선흡수물질의유출, 이온성분의유출등이확인되었으며, 처리시간이길어짐에따라염색시약에의한세포염색이증가하는것을확인할수있었다. 또한고전압펄스전기장에의해사멸되지않은세포의경우에도세포의단백질합성체계의손상에의한기능손실이일어나는것으로확인되었다. 고전압펄스전기장처리에의해미생물은생리적인변화도나타나게되는데일반적으로미생물은어느정도의외부환경의변화나스트레스에도견딜수있도록되어있으나 PEF 처리를받은세포의경우에는내염성의영향을받아 3% 의소금이첨가된배지에서정상적인생육을하지못하는것으로나타났으며, 세포막의 ATPase 의활성소실, 일부세포내효소의활성소실등을나타내기도하는것으로보고되었다 (Park 등, 2013). 고전압펄스전기장공정의영향요인 일반적으로고전압펄스전기장을식품공정에적용할때주요변수는 1) 고전압펄스발생기에서발생되는전압의세기 ( 전기장의세기 ), 2) 저장되는에너지와펄스의길이를연결하는축전량, 3) 전극 Fig. 2. Effect of electric field strength (A, B), treatment temperature (C, D) on S. cerevisiae cells inactivation by high voltage pulsed electric fields treatment (Shin, 2000). 간의거리, 4) 펄스수또는빈도수 (frequencey), 5) 펄스의형태, 6) 처리용기의형태, 7) 식품의성질 (resistivity), 그리고 8) 연속공정의경우식품의유량등이있다 (Shin, 2000). Shin (2008) 에의하면전기장의세기를 30 kv/cm 에서 50 kv/cm 로점차적으로증가시킴에따라사멸율이현저하게증가하였으며, 처리시간이증가하면서직선적으로사멸율이감소하였다고하였다 (Fig. 2). PEF 장치에사용되는축전지는일정량이상의전기를저장하였다가순간적으로대량의에너지를내보낼수있는에너지의저장공간으로서전기의축전량은공정을안정적으로운행하는것에있어중요한요인이다. 축전량이적을경우 frequency 가커지거나펄스의길이가길어지게되면방전시앞부분의에너지양과뒷부분의에너지양이달라지게되므로균일한살균이어려워지게된다. 따라서적절한에너지를저장할수있는축전지가필요하다. PEF 공정에사용되는펄스의형태는 exponential decay pulse, square pules (rectangular pulse), spike pulse, monopolar pulse, bipolar pulse 등이사용되고있다. Shin 등 (2007) 과 Ha 등 (1999) 에의하면당근주 287 Food Science and Industry (Vol.53 No.3)
특집 : 고전압펄스전기장을이용한식품의상업적살균 Fig. 3. Effect of ph (A), ionic strength (B), and initial cell concentration (C) on S. cerevisiae cells inactivation by high voltage pulsed electric fields treatment (Shin, 2000). 스를 exponential decay pulse 와 square wave pulse 로처리하였을경우 square wave pulse 가 exponential decay pulse 보다약 2 log 이상의높은살균율을나타내는것으로보고하고있으며, Qin 등 (1994) 과 Beveridge 등 (2005) 은 monopolar pulse 보다는 bipolar pulse 가식품의살균에효과적인것으로보고하였다. PEF 에의한식품의살균은식품의전기적특성에따라서도영향을받게되는데예를들어전기전도물질 (ex, 소금 ) 이많은식품의경우에는전기전도도가커지면서인가된전기의흐름도커져살균이제대로이루어지지않게된다. 식품의살균이제대로이루어지기위해서는식품의물, 단백질, 비타민등의영양성분등에맞게축전효과와저항효과가균형을이룰수있도록장치와의조화가함께이루어져야한다. 처리용기는 PEF 공정중식품이실제로전기적처리를받는부분으로전극과전극을지지 (holding) 할수재질로구성되어있으며, 평행판 (parallel plate) 타입, 평행선 (parallel wire) 타입, 실린더 (concentric cylinders) 타입, cofield 타입등의전극을가진처리용기들이보고되고있다 (Hofmann, 1989; Mohamed 과 Eissa, 2012). 널리사용되는평행판형의처리용기는전기장세기의분포가균일하고많은양을처리할수있어가장적합한형태로알려져있으며, concentric cylinder 형은유체의균일한흐름을얻을수있어산업적으로적용할때큰장점을가지고있으며, co-field 형은전극과식품이직접접촉하지않아전기분해물질등의발생이없어안전성이높은장점이있지만처리용기의설계가다른처리용기에비해어렵다는단점이있다. 고전압펄스전기장에의한식품의살균에있어서는식품의종류나식품이가지고있는성질에따라서도영향을받는다 (Fig. 3). ph 는세포의항상성을유지하는데있어서중요한요인으로서중성의 ph 에서는대부분의세포가안정적이나낮은 ph 에서는항상성을유지하기위한에너지소모로외부충격에대한저항성이감소하게되어오렌지주스, 당근주스와같은산성식품에효율적살균이가능 288
하다 (Hong, 1997, Schottroff 등, 2018). 식품내에존재하는이온이나전기전도도도 PEF 의살균공정에영향을미치는데식품내이온성분이많아지면전하의전달체로전하량에따라전류의흐름이나저항성에영향을미치게되며, 특히 H +, Ca 2+, Mg 2+ 와같은이온들은세포막의투과성에도큰영향을미치고세포막의손상에도관여한다. 이온이많아지게되면전기전도도에도영향을미쳐살균효율에영향을주게되는데일정한범위까지는전기전도도의증가가식품의살균효과를증가시키나일정이상으로이온강도가증가하여전기전도도가더크게증가하면오히려살균효과를감소시키게된다 (Saraiva 등, 1996; Vega-Mercado 등, 1996). 따라서식품의살균에있어서이온의양이다량으로존재하는고염도의식품등은살균효과가감소하게된다. 또한식품내의균의오염도도살균효과에영향을미치게된다. 연구결과에따르면식품의초기오염도가살균에영향을주는지에대한논란은있지만초기오염도가높으면사멸속도가오염도가적을때보다느리며, 사멸율도감소하는것으로보고되고있다 (Son 과 Shin, 2008). 따라서식품을다룰때가능한한오염이되지않는환경하에서식품을다루는것이살균공정에서효율을높일수있을것으로보인다. 고전압펄스전기장에의한식품의살균 고전압펄스전기장의식품살균에의적용연구는현재도여러연구자에의해서진행되고있다. PEF 의식품의살균적용은초기에는오렌지주스와우유등의유체식품을대상으로회분식연구로살균조건에대한연구를시작으로하여연속식살균장치의개발의연구가이루어졌으며, 이후과일주스, 액란 (liquid egg), stimulate milk ultrafiltrate (SMUF) 등과같은모델식품등에대한연구결과가보고되었다 (Dunn 과 Pearlman, 1987; Grahl 등, 1992; Sitzmann, 1995). 이후오하이오주립대학에서델몬트사와함께상업적생산규모의오렌지주 스 PEF 살균장치를제작하여시생산을실시하였으며, PurePulse Technologies 회사는 3,000~8,000 L/ h 의상업적살균규모의연속처리장치를개발하여액란 (liquid egg) 의살균을실시하기도하였다 (Shin 과 Pyun, 2000). Park 등 (2012) 과 Shin 등 (2010) 에의하면 2000~20010 년으로 PEF 에의한식품의살균은완두콩스프, 당근주스. 김치소스등의액상식품에대한적용이주로이루어진것으로보고되고있다. 그리고주로연구가이루어진과일주스의생산에의적용을통해최적살균조건에의해살균된주스의경우 3 주전후의냉장유통기간을갖는프리미엄주스의생산이가능한것으로나타났다. 과일주스이외에도야채주스, 유유, 주류, 식초, 소스류까지상업적살균이가능한것으로보고되고있으나이에대한실제적데이터는보고되지않고있다. 2010 년이후의 PEF 의식품의살균적용연구를살펴보면 Table 1 에서보는바와같이아직까지는대부분과일주스나야채주스와같은액상식품에주로적용되고있으나이전의연구가점도가낮고유동성이좋은액상식품이주를이룬반면에최근의연구에서는스무디 (smoothie) 나혼합주스와같은점도가높은액상식품의살균에적용이이루어져이전에비해적용할수있는식품의종류가많아졌음을알수있다. 또한액상식품이외에도분말식품의살균에적용되어분유, 분말주스, 건조과일등의살균에도적용되어약 3-5 log 의살균효과를보이는것으로보고되고있으며, 고형분함량이높은단백질음료나산성의유청농축액의살균에도적용될수있음을알수있다. 그리고가장최근에는생닭의살균에적용하여가금류의주오염균인 Campylobacter jejuni 를 1.9 log 정도감소시켜고체식품의살균에도적용가능성이보고되었다. 고전압펄스전기장의식품살균이외의적용 고전압펄스전기장은식품의살균을목적으로연구되기시작하였으나, 그적용범위를넓혀유용물질의추출, 식품의건조전처리, 제빵적용을통 289 Food Science and Industry (Vol.53 No.3)
특집 : 고전압펄스전기장을이용한식품의상업적살균 Table 1. High voltage pulsed electric field processing to inactivation of microorganisms in foods Food type Target microorganisms Processing conditions Inactivation results References Apple-strawberrybanana smoothie Apple juice Strawberry, apple, and pear juices Yeast & molds E. coli K12 E. coli O157:H7, S. enteritidis, L. monocytogenes PEF continuous flow system PEF in combination with high intensity light pulses HVPEF combined with natural antimicrobials untreated smoothies spoilage after 8 day, treated smoothie spoilage after 18 day at 4 Timmermans 등 (2016) 5 log reduction Caminiti 등 (2011) > 5 log reduction Timmermans 등 (2014) Infant milk formula Cronobacter sakazaki 15 kv/cm, 3,000 pulses 4.4 log reduciton Pina-Pérez 등 (2013) Tangor juice powder Aerobe, yeast/mold, coliform 16 kv/cm, 70, 100 kj/l 3.9, 4.3, 0.9 log reduction Lee 등 (2018) Dried blueberries native microorganisms 2 kv/cm 5 log reduction Yu 등 (2017) Orange juices Fruit and vegetable juice Cranberry juice High solid protein solution Acid whey concentrate E. coli, Sal. Typhimurium, yeast & molds Enzyme E. coil Listeria innocua native microorganisms 12.5 kv/cm~90 kv/ cm, 4 μs~1000μs 1 kv/cm~35 kv/cm, 20 ~80 2.2 kv/cm~13.2 kv/ cm 32 kv/cm, 7L/h, 150 kj/kg 39 kv/cm~95 kv/cm, 1~4Hz, 1~100 pulse, 9μs~50μs 0.1 log ~ 6.2 log reduction Buckow 등 (2013) 50%~90% inactivation Mannozzi 등 (2019) 6.57 log reduction Rezaeimotlagh 등 (2018) 5.7 log reduction Schottroff 등 (2020) <1.8 log reduction Simonis 등 (2019) Red wine Brettanomyces bruxellensis PEF in combination SO 2 and HPP, 30 kv/cm, <1kHz <5.2 log reduction van Wyk 등 (2018) Raw chicken Campylobacter jejuni 20 kv/cm, 50 pulse, 20μs pulse width <1.9 log reduction Clemente 등 (2020) 한물성변화등에대한연구가이루어지고있다 (Table 2). 동물세포와식물세포의그기본구조는지질이중막을가지고있는세포로서크기의차이가있을뿐그구조에는큰차이가없다. 고전압펄스전기장이세포의세포막을파괴하여사멸을일으키는살균기작을응용하여세포내에존재하는유용성분을세포외로추출하거나, 세포내수분의이동을촉진시켜건조효율을증가시키는것에대한적용연구가최근들어활발히이루어지고있다. 고전압펄스전기장의살균이외의적용은 1980 년 후반과일과야채로부터즙의추출량을늘릴수있다 (Rogob, 1988) 라는연구결과가보고된이후당근, 포도등으로부터주스의수율을높이는연구가주로이루어졌다. 최근의연구에서는색소, 생리활성물질등의추출에적용되어 PEF 처리하였을경우약 2 배이상의수율을얻을수있으며 (Barba 등, 2015; Gachvska 등, 2010), 공정에필요한에너지도 10% 이상절약할수있는것으로보고되고있기도하다 (Ferreira 등, 2019). 고전압펄스전기장을식품의건조전처리에적용하는예도점차늘어나 290
Table 2. Other application of high voltage pulsed electric field processing in foods Application Sample foods Processing condition Application results References Extraction Bioactive compounds recovery/ activation Dehydration Pre-sowing seed treatment anthocyanins from red cabbage 2.5 kv/cm 2.15 time yied increase Gachovska 등 (2010) sugar form sugar beet 670 V/cm, 250 μs 2.34 time yield increase Barba 등 (2015) inulin from chicory 100~600 V/cm yield increase Loginova 등 (2010) grape fruit pine nut carotenoid from microalgae bioproducts spanish sausage 6 kv/cm, 8.3 kj/kg 5~20 kv/cm, 2400 Hz 20 % increase, 10% energy saving antioxidant activity 10.5% increase 5~20 kv/cm, 75 μs~40 ms 80% improve recovery 1 kv/cm, 200 μs, 28 kj/kg reduce drying time from 17 to 9-10 day Ferreira 등 (2019) Liang 등 (2017) Luengo 와 Raso (2017) Astráin-Redín 등 (2019) carrot 0.6 kv/cm, 0.1 s decrease drying time 33%-55% Liu 등 (2020) blueberries 2 kv/cm, decrease drying time 33%-43% Yu 등 (2017) wheat seeds wheat seed 2~6 kv/cm, 20~50 pulse 0.125 kv/cm~0.15 kv/cm, 40~50 μs, total 4 s treatment increase water uptake, germination ratio increase gemination ratio Ahmed 등 (2020) Starodubtseva 등 (2018) Meat processing beef loin 5, 10 kv/cm, 20, 50, 90 Hz increase tenderness Bekhit 등 (2014) Bakery process starch <10 kv/cm decrease retrogradation tendency Zhu (2018) 고있는데, Jalté 등 (2009) 은동결건조의전처리과정으로감자를처리한후건조하였을경우최종제품의변형을최소화할수있었으며, 소시지를 PEF 처리하였을경우에는건조시간을 17 일에서 9-10 일줄일수있는것으로보고하였다 (Astráin-Redín 등, 2019). 또한당근이나블루베리와같은과일의경우에는건조시간을 33%~55% 줄일수있었다 (Liu 등, 2020; Yu 등, 2017). 최근에는씨앗에 PEF 처리를하여씨앗의오염도를낮추고 PEF 처리를받은씨앗은에너지를흡수하여대사작용의변화를일으키고, 물의흡수량이증가하면서발아율이높아지는연구결과도보고되고있다 (Ahmed 등, 2020; Starodubtseva 등, 2018). 이이외에도쇠고기의안심, 등심부위에 PEF 를처리하였을경우부드러움이증가하였으며, 제빵분야에서는 PEF 처리시수분손실을줄이고빵의품질을향상시키거나노화를억제시킬수있었다 (Aibara 등, 1992; Zhu, 2018). 요약 고전압펄스전기장기술은전기에너지를활용한친환경적비가열공정기술로서꾸준히업계의관심을받고있다. 장치에대한이해의부족과장비가격에대한부담으로실제상업적적용이크게증가하지않고있으나가열공정을대체할수있는기술로서의가능성은지속적으로제기되고있다. PEF 공정을이용한식품의살균은지금까지는대부분과일및야채주스등저점도의액체식품의살균에대해적용되어왔으나최근에는고점도의스무디, 고농도단백질음료, 혼합주스, 알코올음료등으로적용범위가확대되었으며, 분말, 생육등고체식품의살균에대한연구도진행되고있다. 살균이외에도색소, 유용성분의추출및회수, 생리활성물질의활성화, 건조의전처리등의식품공정뿐만아니라씨앗의발아율증가, 육제품의육질변 291 Food Science and Industry (Vol.53 No.3)
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