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KMID : 0380619940260030278
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 3 p.278 ~ p.282
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Comparative Effects of Gamma Irradiation and Ethylene Oxide Fumigation on Some Chemical Quality of White Ginseng Powder
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조한옥/Cho, Han Ok
한병훈/권중호/변명우/Han, Byung Hoon/Kwon, Joong Ho/Byun, Myung Woo
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Abstract
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Ginseng saponins and proximate components were considerably resistant to both gamma irradiation at less than 10 kGy and commercial ethylene oxide cycle, while sulfur-containing amino acids, reducing sugar, pH, and acidity of white ginseng powder were significantly changed by EO fumigation. The contents of saponins, reducing sugar, pH and acidity were relatively liable to change under the higher relative humidity (90%), especi;ally in the non-treated control sample. However, irradiated samples at optimum-dose range (5 to 10 kGy) depending on the microbial load following airtight packaging showed a good chemical quality for 7 months of storage at 302 ℃ irrespective of relative humidity.
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