잠시만 기다려 주세요. 로딩중입니다.

The Bactericidal Effect of Intense Pulsed Light (IPL) on Fresh-cut Bell Pepper and Ginger

산업식품공학 2020년 24권 3호 p.184 ~ 190
김명지, 최찬익,
소속 상세정보
김명지 ( Kim Myung-Ji ) - Kyungpook National University Department of Food and Food Service Industry
최찬익 ( Cheigh Chan-Ick ) - Kyungpook National University Department of Food and Food-Service Industry

Abstract


This study evaluated the microbiological quality of fresh-cut bell pepper and ginger, as well as the inactivation effects of intense pulsed light (IPL) on E. coli ATCC 25922 inoculated in the fresh-cut samples by varying the treatment voltages (1,200-2,400 V) and time (1?7 min). The contamination levels of mesophilic bacteria, psychrophilic bacteria, yeast and mold for bell pepper and ginger were 6.64±0.81 and 6.35±1.96 log CFU/g, 6.75±1.13 and 5.63±1.89 log CFU/g, and 4.68±0.43 and 4.57±1.25 log CFU/g respectively. Through the IPL treatment at 2,400 V for 7 min, 2.04 and 2.11 log of E. coli ATCC 25922 inoculated in bell pepper and ginger were reduced, respectively, with a negligible temperature rise (< 2.2oC). Although the reduction rate varied, the bactericidal effect of E.
coli ATCC 25922 showed an increase as treatment time and voltage increased. Under the same treatment conditions, temperature increased by 1.71oC and 2.13oC for bell pepper and ginger, respectively. These results demonstrate that IPL is a suitable device for inactivating E. coli ATCC 25922 on fresh-cut bell pepper and ginger.

키워드

fresh-cut produce; intense pulsed light; bell pepper; ginger; Escherichia coli

원문 및 링크아웃 정보

등재저널 정보