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KMID : 1024420170210020126
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Food Engineering Progress
2017 Volume.21 No. 2 p.126 ~ p.131
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Effect of Millimeter Waves on Quality Characteristics of Cheonggukjang
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Seo Dong-Ho
Kim Mi-Seon
Kum Jun-Seok
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Abstract
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Millimeter waves are electromagnetic waves with frequencies of 30?300 GHz (wavelength 1?10 mm), and millimeter wave stimulation affects microorganism growth. The present study stimulated Bacillus subtilis with 60 and 70 GHz millimeter waves during cheonggukjang fermentation and characterized the effects on cheonggukjang quality. Cheonggukjang treated with millimeter wave irradiation showed no significant difference in total bacterial count but generated only 5.52-5.92% viscous substance. Irradiation with 60 GHz millimeter waves yielded bright and intense color values relative to 70 GHz millimeter waves. Examination of the amylase activity and reducing sugar content of finished cheonggukjang revealed that irradiation at 70 GHz inhibited amylase activity in cheonggukjang. Furthermore, irradiation at 70 GHz increased protease activity, whereas irradiation at 60 GHz inhibited the activity. Moreover, the amino acid content changed with millimeter wave irradiation.
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KEYWORD
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cheonggukjang, millimeter waves, Bacillus subtilis, fermentation, soybean
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