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KMID : 0380619860180040294
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 4 p.294 ~ p.300
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Effects of Ethylene Oxide Fumigation and Gamma Irradiation on the Quality of Ground Red and Black Peppers
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김영재/Kim, Young Jae
양재승/조한옥/권중호/변명우/Yang, Jae Seung/Cho, Han Ok/Kwon, Joong Ho/Byun, Myung Woo
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Abstract
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Ethylene oxide (E.O) fumigation and gamma irradiation were applied to comparative researches on the sterilizing effect and physicochemical quality of gourd red and black peppers. The microorganisms contaminated in the sample, including total bacteria, aerobic spores, acid tolerant bacteria, fungi, osmophilic molds and coliforms were sterilized with irradiation doses of 7-10 kGy, while E.O fumigation in a commonly used condition proved insufficient for the destruction of them. Both treatments affected more or less chemical components of the sample, such as pungent principle, pigment, essential oils and volatile flavors, but the gamma irradiation at the doses for radurization and radicidation was shown to be safer than E.O fumigation.
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