CAJ | 학술논문

本研究介绍了一种新型的非热等离子杀菌技术,研究表明这种非热等离子能杀灭流体食品如饮用水、苹果汁、橘子汁中像沙门氏菌那样的病原体.通过本试验条件的处理,杀菌效力可以达到5个对数.具体叙述了非热等离子在各种处理量和作用时间下的杀菌效力以及原料特性对处理效果的影响,同时也比较了非热等离子与其它不同处理方式的VC减少情况.
본연구개소료일충신형적비열등리자살균기술,연구표명저충비열등리자능살멸류체식품여음용수、평과즙、귤자즙중상사문씨균나양적병원체.통과본시험조건적처리,살균효력가이체도5개대수.구체서술료비열등리자재각충처리량화작용시간하적살균효력이급원료특성대처리효과적영향,동시야비교료비열등리자여기타불동처리방식적VC감소정황.
A new non-thermal pasteurization technique using non-thermal plasma (NTP) was investigated. This study showed that NTP was capable of killing foodbome pathogens, such as Escherichia coli, in liquids such as water, apple cider, and orange juice. Five logs reduction in the bacteria counts was achieved under the experimental conditions. At or above plasma ignition voltages, the NTP bactericidal effect varied with different treatment time and volumes. The characteristics of sample materials also affected the treatment. Vitamin C loss was substantially reduced with the treatment compared with other methods.