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KMID : 1024420130170010043
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Food Engineering Progress
2013 Volume.17 No. 1 p.43 ~ p.47
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Low Pressure Discharge Plasma Inactivation of Microorganisms in Black Pepper Powder
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Mok Chul-Kyoon
Jeon Hyung-Joo
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Abstract
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This study aimed to explore the potential of low-pressure discharge plasma (LPDP) as a nonthermal inactivation method for microorganisms in black pepper powder. Black pepper powder samples produced by food companies showed microbial counts of 103 CFU/g for both bacteria and mold, while those sold in bulk in local markets showed microbial counts of 106 and 107 CFU/g for bacteria and mold, respectively. The LPDP inactivation rate constants of bacteria and mold in black pepper powder were 0.0841 min-1 and 0.0696 min-1, respectively. The LPDP treatment showed no effect on the color of black pepper powder. No effects of the LPDP treatment were observed on the sensory quality of black pepper powder despite a substantial decrease in piperine contents.
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KEYWORD
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low pressure discharge plasma, black pepper powder, microorganism, inactivation, sensory quality
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