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KMID : 1024420180220040386
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Food Engineering Progress
2018 Volume.22 No. 4 p.386 ~ p.391
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Microbial Decontamination of Black Pepper Powder Using a Commercial-scale Intervention System Combining Ultraviolet-C and Plasma Treatments
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Bang In-Hee
Lee Seung-Young
Han Kyoon-Sik
Min Sea-Cheol
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Abstract
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Effects of a commercial scale intervention system combining ultraviolet (UV)-C and plasma treatments on the microbial decontamination of black pepper powder were investigated. The process parameters include treatment time, time for plasma accumulation before treatment, and water activity of black pepper powder. A significant reduction in the number of indigenous aerobic mesophilic bacteria in black pepper powder was observed after treatments lasted for ≥ 20 min (p<0.05) and the reduction was differed by powder manufacturer. The microbial reduction rates obtained by individual UV-C treatment, individual plasma treatment, and UV-C/plasma-combined treatment were 0.2, 0.5, and 1.0 log CFU/g, respectively, suggesting that the efficacy of the microbial inactivation was enhanced by treatment combination. Nonetheless, neither plasma accumulation time nor powder water activity affected the microbial inactivation efficacy of the combined treatment. The UV-C/plasma-combined treatment, however, decreased lightness of black pepper powder, and the decrease generally increased as operation time increased. The plasma accumulation time of 20 min resulted in significant reduction in both lightness and brown color. The results indicate that the commercial-scale intervention system combining treatments of UV-C and plasma has the potential to be applied in the food industry for decontaminating black pepper powder.
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KEYWORD
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UV , plasma , black pepper , powder , scale-up
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