http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
광 펄스 처리 조건에 의한 식중독균 사멸에 미치는 영향
신정규 ( Jung Kue Shin ),권오연 ( Oh Yeoun Kwon ),박민우 ( Min Woo Park ),손석민 ( Seok Min Son ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.4
Most of foods were secured their microbiological safety by heat treatment. However, the quality of food was also reduced by heat treatment. Therefore, non-thermal treatments were recently suggested as an alternative methods for heat treatment, Among the non-thermal treatments, the high intensity pulsed light (IPL) treatment was investigated in this study to find out the most important processing factors for killing the food borne pathogens, First of all, in order to know whether the initial cell concentration affects on death rate, the death rates of two different pathogens were measured at three different intial cell load. As a result, there was no significant different in death rates on two different pathogens. Additionally, the penetration thickness of pulse light showed the most important processing factors on sterilization by IPL treatment in that the survival ratio of bacteria was dramatically increased by increasing the thickness. The lethal effect of surround medium color showed that there was no significance on death rate of bacteria by adsorption of light.
신정규(Jung-Kue Shin) 한국식품과학회 2020 식품과학과 산업 Vol.53 No.3
고전압 펄스 전기장 기술은 전기 에너지를 활용한 친환경적 비가열 공정 기술로서 꾸준히 업계의 관심을 받고 있다. 장치에 대한 이해의 부족과 장비가격에 대한 부담으로 실제 상업적 적용이 크게 증가하지 않고 있으나 가열 공정을 대체할 수 있는 기술로서의 가능성은 지속적으로 제기되고 있다. PEF 공정을 이용한 식품의 살균은 지금까지는 대부분 과일 및 야채 주스 등 저점도의 액체 식품의 살균에 대해 적용되어 왔으나 최근에는 고점도의 스무디, 고농도 단백질 음료, 혼합 주스, 알코올 음료 등으로 적용 범위가 확대되었으며, 분말, 생육 등 고체 식품의 살균에 대한 연구도 진행되고 있다. 살균 이외에도 색소, 유용성분의 추출 및 회수, 생리활성물질의 활성화, 건조의 전처리 등의 식품 공정뿐만 아니라 씨앗의 발아율 증가, 육제품의 육질 변화, 전분의 물성 변화 등에 대한 적용이 연구되면서 기존의 식품 공정을 보완 또는 대체할 수 있는 기술로서 기대되고 있다. 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.
신정규 ( Jung Kue Shin ),김수인 ( Su In Kim ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.4
In making sesame Yeot Gangjeong (Glutinous crackers mixed with malt taffy) with candied bamboo sprout, dried peels of bamboo sprout were used in order to complement the dark color of black sesame. The sample of 12 hr dried peel contains 7.3% of water, which does not show much difference with the control group (18 hr dried peel, 24 hr dried peel), therefore, chosen was 12 hr dried peel showing higher L value in chromaticity measurement test. The testing sample was made in order to overcome this problem by having bamboo sprout candied, and then go through 1 hr of drying process. According to the sensory evaluation with 3 sample groups containing different contents of candied bamboo sprout (10%, 20% and 30%), the 20% sprout added sample received the highest rating which scored 4.0, 3.5, 3.7 and 4.5 in testing of color, flavor, taste and general preference. Decided was the final formula balance that has black sesame 350 g, black popped rice 125 g, 12 hr peel 25 g, starch syrup 500 g and candied bamboo sprout 100 g. According to the analysis result of the nutrition ingredients, the bamboo sprout sesame Yeot Gangjeong contains 2.22 g/100 g of Ash (per serving size).
신정규(Jung-Kue Shin) 한국식품과학회 2018 식품과학과 산업 Vol.51 No.4
As excessive intake of salt is regarded as a reason for health problems, the tendency of people to attempt to reduce intake of salt in their everyday lives is on the rise. In Korea, where many people have a higher intake of salt compared to those in other countries, there have been diverse efforts to improve on this eating habit. Protein hydrolysates are chemically, physically hydrolyzed protein that have been widely utilized as a material for not only regular food but health functional food due to have diverse biological effects such as anti-oxidation, anti-inflammation, prevention of diabetes, and regulation of blood pressure. Various amino acids such as glutamic acid, arginine and arginine dipeptides, which exist in the components of protein hydrolysates, have also been recently recognized as being helpful in decreasing the use of salt in foods as they can greatly enhance salty taste when used concurrently with salt due to having both salty and palatable flavors. In the case of protein hydrolysates that decompose soy protein or fish protein such as anchovy, they could reduce consumption of salt by as much as 50% without affecting people’s food preferences when applied to food as they boost salty taste by approximately 10% to 70%. Although there are only a few studies on protein hydrolysates as a salty taste enhancer or salt substitute, the results of several studies are indicative of the potential of protein hydrolysates as a salty taste enhancing ingredient.
고전압 square wave pulse를 이용한 당근 주스의 살균 및 저장 중 품질 변화
신정규(Jung-Kue Shin),하구용(Koo-Yong Ha),변유량(Yu-Ryang Pyun),최문실(Mun-Sil Choi),정명수(Myong-Soo Chung) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.5
비열 살균 기술인 high voltage PEF를 이용하여 당근 주스를 처리하였을 때 당근주스의 살균력과 저장 중 품질 변화를 관찰하였다. 전기장의 세기를 50, 60, 70 kV/cm에서 처리 시간을 달리하여 당근주스를 처리한 결과 전기장의 세기가 증가함에 따라 일반 세균과 효모 및 곰팡이 모두 감소하였다. 효모 및 곰팡이는 65 kV/cm, 200 μs 처리시 모든 균이 사멸되었고 일반세균은 멸균에까지 이르지는 못하였으나 70 kV/cm, 200 μs 처리 후 4 log cycle 정도 감소되었다. 고전압 펄스 전기장 처리에 사용되는 펄스 파형인 square wave pulse와 exponential decay pulse가 살균효과에 미치는 차이를 비교하기 위하여 각각 4.25와 6.25의 pH에서 PEF 처리를 하여 실험하였다. 그 결과 square wave pulse를 이용한 PEF의 살균효과가 exponential decay pulse를 이용하였을 때보다 우수하였으며 처리 시간이 길어질수록, 당근주스의 pH가 낮을수록 두 파형 사이의 살균효과는 더 큰 차이를 나타내었다. 온도 및 pH의 병합처리가 PEF의 살균효과에 미치는 영향을 알아보기 위하여 온도 및 pH를 달리하여 55 kV/cm, 132 μs의 조건에서 PEF 처리한 결과 병합 처리시 살균효과가 눈에 띄게 증가하는 것을 관찰할 수 있었다. PEF 처리한 당근주스의 저장 시품질변화를 관찰한 결과 pH 와 열처리를 PEF와 병합하여 처리한 후 4<suf>o</suf>C 저장한 당근 주스에서만 pH, <suf>o</suf>Brix, 산도, 색도 그리고 α-, β-carotenes 함량에 눈에 띄는 차이를 나타나지 않았으며, 28일 동안 균의 생육을 관찰할 수 없었다. In this study, carrot juice was treated with high voltage pulsed electric fields (PEF) and the changes in its physical and chemical properties during storage at 4oC and 25oC were investigated. The sterility for bacteria, yeast and mold in carrot juice increased with increasing electric field strength and treatment temperature. While yeast and mold were completely inactivated at 65 kV/cm with a treatment time of 200 μs in a continuous PEF treatment system, bacteria were reduced by four log cycles. The results also showed that square wave pulse treatment was more effective for inactivating microorganisms than exponential decay pulse, and this effect was more apparent for carrot juice of lower pH. Although we observed significant changes in physical and chemical properties such as soluble solid content, pH, acidity, color, and carotene retention when the PEF treated samples were stored at the ambient temperature (20oC), no significant physical and chemical changes were found at the cold storage temperature (4oC) during 28 days of storage. The results indicate that the PEF treated carrot juice is appropriate for commercial refrigerated storage.