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KMID : 1024420180220030248
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Food Engineering Progress
2018 Volume.22 No. 3 p.248 ~ p.255
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Sterilization Effect on Black- and White Pepper by Intense Pulsed Light with Tubular-shaped Treatment Chamber
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Park Ji-Hyun
Lee Gwang-Min
Kim Jin-Won
Lee Gyeong-Mi
Shin Jung-Kue
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Abstract
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In this study, the effect of intense pulsed light (IPL) treatment in a tube-shaped treatment chamber on microbial inactivation in powdered pepper was investigated. Untreated samples showed a degree of contamination of 2.0-4.0×106 CFU/g total aerobic bacteria, and 3.0-5.0×105 CFU/g Bacillus cereus. The microorganisms found in powdered pepper decreased with exposure to increasing light intensity, pulse number and treatment time. At 1,000 V, the total aerobic bacteria in powdered black pepper was reduced by 0.55 log, and in and powdered white pepper by 0.6 log cycle, and B. cereus was reduced 0.7 log in black pepper and 0.6 log cycle in white pepper. The microbial inactivation rate increased with the increase in the distance between the light source and the treatment chamber during IPL treatment. The sterilization rate of powdered pepper using IPL was 40-80%, indicating that the IPL sterilization method may find potential applications for powder foods.
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KEYWORD
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tube-shaped treatment chamber, black pepper, white pepper, intense pulsed light, sterilization
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