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Effects of Infrared Pasteurization on Quality of Red Pepper Powder

적외선 살균이 고춧가루의 품질에 미치는 영향

  • Jung, Jin-Joo (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Choi, Eun-Ju (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Lee, You-Jin (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kang, Sung-Tae (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • 정진주 (서울과학기술대학교 식품공학과) ;
  • 최은주 (서울과학기술대학교 식품공학과) ;
  • 이유진 (서울과학기술대학교 식품공학과) ;
  • 강성태 (서울과학기술대학교 식품공학과)
  • Received : 2010.07.16
  • Accepted : 2010.11.17
  • Published : 2011.04.30

Abstract

A tray type-infrared (IR) pasteurization system was developed for decreasing microorganisms in red pepper powder (RPP). The RPP was passed through a tray by a vibrating mode under the 4 IR lamps (total 8000 W) and by circulating water under the tray. Fungi was pasteurized by applying power higher than 2000 W to the RPP. The decrease in viable cell numbers of bacteria, however, was not observed under the same conditions. Conveying speed of RPP was optimized to 106-164 g/min on the basis of microbial reduction and retaining of moisture content of RPP. The water content of 32 mesh-RPP decreased rapidly after pasteurization. However, fungi in both RPPs could be sterilized regardless of particle sizes. The repetition of IR pasteurization was not favourable due to severe decrease of water content in RPP. The IR pasteurization of RPP did not cause significant difference in the capsaicinoid contents, ASTA colour value, and L, a, and b values under all investigated conditions.

Keywords

red pepper powder;quality;microorganism;infrared pasteurization;capsaicinoid

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