방사선산업학회지 (Journal of Radiation Industry)

한국방사선산업학회 (Korean Society of Radiation Industry)
권호 표지

동결건조 비빔밥을 이용한 방사선 멸균 우주식품 개발

Development of Freeze-dried Bibimbap, Korean Cooked Rice with Red Pepper Paste, as a Space Food Sterilized by Irradiation

  • 이주연 (전북대학교 농업생명과학대학원 원예학과) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 박재남 (코오롱인더스트리 (주) 신사업팀) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 최종일 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 박종흠 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 김재경 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실)
  • Lee, Ju-Yeon (Department of Horticultural Science, Chonbuk National University) ;
  • Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jae-Nam (New Business BU, Kolon Industries Co.,) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jong-Heum (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Kyung (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 투고 : 2011.09.05
  • 심사 : 2011.09.14
  • 발행 : 2011.09.30

⟨ 이전 논문 다음 논문 ⟩

초록

This study evaluated the microbial population (total aerobic count, fungi) and organoleptic quality of freeze-dried bibimbap sterilized by gamma irradiation to develop the space food. An irradiation dose above 30 kGy was needed to sterilize the freeze-dried bibimbap, while organoleptic quality of the sample was significantly decreased by irradiation (p<0.05). However, it was observed that scores on overall acceptance of rehydrated bibimbap after irradiation were the highest, when vitamin C and paprika extract were added at 0.1%, respectively. Therefore, it was considered that the freeze-dried bibimbap could be developed as a space food, which meet microbial requirements and organoleptic quality through addition of vitamin C 0.1% and paprika extract 0.1% before gamma irradiation at 30 kGy.

키워드

과제정보

연구 과제 주관 기관 : 과학재단