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KMID : 0380619770090030199
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Korean Journal of Food Science and Technology
1977 Volume.9 No. 3 p.199 ~ p.204
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Storage Stability and Irradiation Effect of Red Pepper Powder
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이서래/Lee, Su Rae
김형수/최언호/이정혜/Kim, Hyong Soo/Choi, Eon Ho/Lee, Chung Hye
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Abstract
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To improve the storage stability of Korean red pepper (Capsicum annuum), the equilibrium moisture content of the powder and effects of irradiation on the capsaicin, capsanthin and microorganisms were investigated during its storage.
The equilibrium moisture contents of the powder at 25℃ and relative humidities of 43.7, 53.3, 64.4, 75.4 and 84.3% were 13, 18, 25, 28 and 37%, respectively, and the larger the particle size was, the lower the equilibrium moisture content was under the same storage conditions. Cobalt-60 gamma irradiation degraded partly the capsaicin in red pepper or in solution at dose levels above 500 krad, but did not affect the moisture and capsanthin contents during its storage. Total viable cell count of the powder was around 10^8 per gram and D_(10) value for the mixed organisms was 210 krad.
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