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KMID : 1024420120160010058
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Food Engineering Progress
2012 Volume.16 No. 1 p.58 ~ p.63
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A Study of Quality and Shelf-life of Korean Traditional Turbid Rice Wine (Takju) by Batch Intense Pulsed Light
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Kim Byung-Cheol
Kim Bo-Ra
Kim Ae-Jin
Shin Jung-Kue
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Abstract
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Intense pulsed light (IPL) is a new nonthermal sterilization method intended for decontamination of food using short time high frequency pulses of an intense broad spectrum light. The effects of intense pulsed light on the bactericidal and quality attributes of akju during storage were investigated. Initial total viable cells of treated Takju was 1.8-2.7×104 CFU/mL, reducing 1-2 log cycle as compared with those of untreated Takju. When the quality changes of treated Takju were examined during storage at 4oC and 30oC, reducing sugar contents increased in both untreated and treated Takju during storage. However, the pH remained constant or slightly decreased in both samples. Titratable acidity of untreated Takju increased rapidly as the storage time was extended, but that of treated Takju was gradually increased. Viable cells of total bacteria, lactic acid bacteria and yeast were maintained in both samples during storage at 4oC. However, the viable cells of treated Takju were simlar to those of untreated Takju after 2 days at 30oC.
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KEYWORD
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Intense pulsed light(IPL), nonthermal sterilization, Takju, shelf-life, quality change
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