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KMID : 1134820130420010148
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 1 p.148 ~ p.152
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Effects of UV Sterilization on Quality of Acer mono Sap
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Choe Su-Bin
Han Sang-Jin
Han Ouk-Hee
Kim Hak-Su
Kang Sung-Tae
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Abstract
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An ultraviolet (UV) sterilization system was developed to decrease the number of microorganisms in filtered Acer mono sap (FAS). The Acer mono sap (AS) was passed through 18 strips of PTA fluoroplastic tubing with 30 UV lamps (total 1,170 W). During passage, the AS was effectively exposed to the UV rays. The total bacteria, coliform group and fungi were sterilized at a flow rate ranging from 852 to 1,358 mL/min and a UV power higher than 156 W. Although the sensory score of the UV-sterilized AS was significantly lower than that of the untreated AS, the sensory score was better under the condition of 390 W and 852～1,358 mL/min than under the other conditions examined. ANOVA did not reveal a significant difference in pH, total acidity, sugar content and color characteristic under all conditions tested (p<0.05). Considering the overall attributes of the AS quality, the optimum sterilization condition was determined to be 390 W and 852～1,358 mL/min.
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KEYWORD
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Acer mono sap, UV sterilization, quality, microorganism, shelf-life
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