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RISS 인기검색어
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- 저자 : 원진성 ( Jin Seong Won ) (검색결과 2 건)
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유동 초고압 공정을 이용한 딸기 주스의 미생물 안정성 향상 및 품질보존
원진성(Jin Seong Won),김명환(Myung Hwan Kim),한귀정(Gwi Jung Han),노봉수(Bong Soo Noh),민세철(Sea Cheol Min) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.4
딸기 주스에 단독 DHP 처리 또는 열처리와 병합된 DHP 처리를 하였을 경우 6 log CFU/mL 이상의 토착 미생물 저해를 보여주었다. 단독 DHP 처리와 열병합된 DHP 처리는 딸기 주스의 비타민 C와 색도에 영향을 주지 않으면서 당도를 상승시켰고 4℃ 저장 중 색도와 당도를 유지시켰다. 특히 열병합된 DHP 처리는 저장 중 일반 가열처리와 유사한 미생물 안정성을 보이면서도 가열처리 보다 높은 비타민 C 함량과 색상 안정성을 보여주었다. 따라서 DHP 처리(단독 또는 열병합)는 딸기 주스의 품질 변화를 최소화 시키면서 미생물 저장 안정성을 높일 수 있는 최신 살균공정으로 적용될 수 있을 것으로 판단되었다. Effects of dynamic high-pressure (DHP) treatments on microbial stability, vitamin C concentration, color, sugar content, color, and pH of strawberry juice were studied and compared with those of the conventional thermal treatment. Freshly prepared strawberry juice was thermally treated at 110℃ for 1 min or treated by DHP at 205 ㎫ and 20, 50, 60, or 70℃. The thermal treatment and the DHP treatments, both with and without integration with heating at 70℃, reduced the number of indigenous aerobic microorganisms by >6 log CFU/mL. Vitamin C concentration, color, and sugar content were higher in the DHP-treated juice than in the thermally treated juice, regardless of integration with heating. Compared to the thermal treatment, DHP treatments resulted in longer color retention and higher sugar contents in strawberry juice stored at 4℃ for 63 days. These results have demonstrated the potential use of DHP as a novel method for pasteurizing strawberry juice.
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원진성 ( Jin Seong Won ),민세철 ( Sea Cheol Min ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.4
Effects of dynamic high-pressure (DHP) treatments with and without integration with heating on microbial stability, vitamin C concentration, color, sugar content, and pH of orange juice were studied and compared with those of the conventional thermal treatment. Freshly squeezed orange juice was heated at 90oC for 1 min or DHP-treated at 205 MPa and 20, 50, 60, or 70oC. The DHP treatment at 20oC without heating and the treatment at 50oC inactivated indigenous mesophilic aerobic microorganisms in orange juice by 4.2 and >7 log CFU/mL, respectively. The DHPtreated juice exhibited brighter color and higher vitamin C concentration and sugar content than the thermally treated juice, regardless of integration with heating. The DHP-treated juice demonstrated brighter color and higher sugar contents than untreated juice and thermally treated juice during storage at 4oC for 63 days. The results have demonstrated the potential of applying DHP treatments to pasteurize orange juice with increasing brightness and sugar content of the juice.
ScienceON
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