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감압 플라즈마를 이용한 Escherichia coli 살균
목철균 ( Chul Kyoon Mok ),송동명 ( Dong Myung Song ) 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.3
Low-pressure plasmas (LPPs) were generated with different gases such as air, oxygen and nitrogen, and their inactivation effects against Escherichia coli were compared in order to evaluate the potential as a non-thermal microbial disinfection technology. Homogeneous plasmas were generated under low pressure below 1 Torr at gas flow rate of 350 mL/min regardless the types of gases. Temperature increases by LPPs were not detrimental showing less than 10℃ and 25℃ increases after 5 and 10 min treatments, respectively. The smallest temperature increase was observed with air LPP, and followed by oxygen and nitrogen LPPs. More than 5 log reduction in E. coli was achieved by 5 min LPP treatment but the destruction effect was retarded afterward. The LPP inactivation was represented by a biphasic first order reaction kinetics. The highest inactivation rate constant was achieved in air LPP and followed by oxygen and nitrogen LPPs. The small D-values of the LPP also supported its potentialities as a non-thermal food surface disinfection technology in addition to the substantial microbial reduction of more than 5 logs.
목철균 ( Chul Kyoon Mok ),전형주 ( Hyung Joo Jeon ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.1
This study aimed to explore the potential of low-pressure discharge plasma (LPDP) as a nonthermal inactivation method for microorganisms in black pepper powder. Black pepper powder samples produced by food companies showed microbial counts of 10^3 CFU/g for both bacteria and mold, while those sold in bulk in local markets showed microbial counts of 10^6 and 10^7 CFU/g for bacteria and mold, respectively. The LPDP inactivation rate constants of bacteria and mold in black pepper powder were 0.0841 min^-1 and 0.0696 min^-1, respectively. The LPDP treatment showed no effect on the color of black pepper powder. No effects of the LPDP treatment were observed on the sensory quality of black pepper powder despite a substantial decrease in piperine contents.
스테인리스스틸 컵 내 Escherichia coli의 자외선 살균
목철균 ( Chul Kyoon Mok ),이남훈 ( Nam Hoon Lee ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.2
Ultraviolet (UV) is widely used as a sterilizing agent in restaurants and catering facilities in Korea. Efficacy of UV sterilizers (UVS) was investigated against E. coli on the inner bottom of stainless steel cups. UV intensity on the bottom of cups varied widely with the locations of cups in UVS, showing higher values at center while lower values at outskirts. The deviations in UV intensity were remarkable on top shelf, but alleviated as proceeded to middle and bottom shelves. Inactivation of E. coli was proportional to the UV intensity and treatment time, consequently to UV dose, and showed a pseudo-first-order kinetics with tailing. Initial inactivation rate constants (K1) deviated with the locations of the cups, while final inactivation rate constants (K2) showed comparable values. An equation for the calculation of the proposed UV treatment time was suggested.