• Food Science and Preservation
• /
• v.11 no.4
• /
• pp.431-436
• /
• 2004

Associated with microbial decontamination and quarantine treatment of dried red pepper, the samples was gamma-irradiated (5, 10 kGy) and fumigated (methyl bromide/MeBr, phosphine/$PH_3$) to compare their Hunter's color (L, a, b, ${\Delta}E$) and sensory properties by types (whole, powder, pericarp, seed) during storage under room conditions($18{\pm}12^{\circ}C$). Whole pepper maintained higher lightness (L value) than other groups, while powdered pepper showed higher redness (a value) during storage. Immediately after treatments there was little difference in the overall color difference (${\Delta}E$) among the groups. After 8 months, a higher redness was observed in $PH_3$ group of whole pepper and 5 kGy group of powdered pepper, respectively(p<0.05). Redness of irradiated pericarps was apparently reduced following 8 months of storage and a similar pattern was found in fumigated samples. The yellowness (b value) of pepper seed was lowest in 10 kGy sample (p<0.05), but insignificant difference was observed among treatment groups with storage time. Sensory properties of whole and powdered peppery were little changed by both treatments under commercial conditions. Sensory scores of irradiated or fumigated samples were higher than that of non-treated control with storage time, which was more significant in the powdered than in the whole samples.

• Food Science and Preservation
• /
• v.23 no.7
• /
• pp.960-966
• /
• 2016

This study was conducted to explore the potential for use of atmospheric pressure dielectric barrier discharge plasma (atmospheric pressure DBD plasma) as a non-thermal sterilization technology for microorganisms in dried red pepper. The effects of key parameters such as power, exposure time and distance on the sterilization efficiency and the quality of red dried pepper by the atmospheric pressure DBD plasma treatment were investigated. The results revealed that the plasma treatment was very effective for sterilization of Staphylococcus aureus, with 15 min of treatment at 1.0 kW and 20 mm sterilizing 82.6% of the S. aureus. Increasing the power or exposure time and decreasing the exposure distance led to improved sterilization efficiency. The atmospheric pressure DBD plasma treatment showed no effect on the ASTA (American spice trade association) value or hardness of dried red pepper. Furthermore, no effects of atmospheric pressure DBD plasma treatment were observed on the sensory properties of dried red pepper. To assess the storage stability, the dried red pepper was treated with atmospheric pressure DBD plasma (1.5 kW power, 15 min exposure time and 10 mm exposure distance), then stored for 12 weeks at $25^{\circ}C$. Consequently, the ASTA value, hardness and capsaicin concentration of dried red pepper were maintained.

• Food Science and Preservation
• /
• v.12 no.4
• /
• pp.372-378
• /
• 2005

Compare with volatile organic compounds from unirradiated and irradiated dried-red pepper that is representative spice of korea. Volatile compounds from unirradiated and irradiated dried-red pepper were extracted using simultaneous distillation-extraction(SDE) apparatus and analyzed by Gas chromatography/mass spectrometer (GC/MS). A total of 61 and 62 compounds were identified from unirradiated and irradiated dried red pepper at dose of 10 kGy. These compounds included alcohols, aldehydes, furans, hydrocarbons, ketones, N-containing compounds, terpenes and micellaneous compounds. Furfural, benzaldehyde, linalool, nerolidol, ${\alpha}$-curcumene, ${\alpha}$-zingibirene were detected as the major volatile compounds from dried-red pepper. Specially, 1,3-bis[1,1-dimethylethyl]-benzene was confirmed as a marker of irradiated dried-red pepper because is not detected in unirraiatied dried-red pepper.

• Journal of Bio-Environment Control
• /
• v.27 no.4
• /
• pp.356-362
• /
• 2018

Hot pepper is a kind of seasoning vegetables, which is a major item in the Korean vegetable market. Since the use of hot pepper is processed into pepper powder, which is a powder form of dried hot pepper, improvement of quality and productivity of dried hot pepper is important. Therefore, this experiment was conducted to suggest proper drying method by comparing the changes of hot pepper powder ingredients considering production cost according to the drying method. As a drying method, we used sun drying and heat drying which are widely used in practice. We also compared the productivity and quality of dried hot pepper by applying a dehumidifying drying method using a dehumidifier. Drying rate of hot pepper was highest of 85.1% at heat drying. Accordingly moisture content of hot pepper powder was lowest of 13.5% at heat drying. The American Spice Trade Association (ASTA) color value, which influenced the coloring of red pepper, showed higher in heat drying and dehumidified drying treatment than the sun drying treatment. The content of capsaicinoids was higher at sun drying treatment than that of at both heat drying and dehumidified drying treatments. The content of sugar was higher at heat drying and dehumidified drying treatment where drying time was relatively short than that of sun drying treatment. Also, there was no significant difference in sugar content between the two treatments. The production cost of dried hot pepper with dehumidified drying was 9.9% more efficient than heat drying. Through this study, it was found that heat and dehumidified drying method were effective in increasing sugar content and coloring of hot pepper powder. In order to improve the capsaicinoid content of red pepper, it is considered that appropriate drying temperature and drying time should be added in the process of heat drying and dehumidified drying.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1999.07a
• /
• pp.234-239
• /
• 1999

고추는 대부분 건고추를 굵은 고춧가루, 보통 고춧가루, 고운 고춧가루로 분쇄하여 김치류, 고추장 등의 발효식품과 양념류에 주로 사용되고 있으며, 국민 일인당 연간 소비량은 고춧가루를 기준으로 2.5kg, 건고추를 기준으로 3.5kg에 이르고 있다. 건고추를 가루로 분쇄하는 방법은 종래 절구로 찧어 빻는 방법에서 생산성을 높이기 위하여 1960년대 중반부터 국내 특유의 압축식 롤 밀(Roll Mill)형태의 분쇄방법으로 전환되었으며, 구미의 햄머 밀이나 디스크 밀에 의한 분쇄방법과는 차이가 있다. 이것은 소비형태에 의한 차이로서 우리는 발효식품의 숙성을 위하여 고춧가루의 수축복원력을 향상시키는 방법으로 고추과피의 섬유질을 압축력과 전단력을 이용하여 분쇄하는 형태인 반면에, 구미에서는 고춧가루를 단순히 조미향신료의 첨가제로 사용하는 차이점 때문이다. (중략)

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2002.02a
• /
• pp.335-342
• /
• 2002

건고추 꼭지 제거 장치를 설계·제작하고 실험을 통하여 성능을 검증하였다. 원료 함수율 22%(wb)의 경우 꼭지 제거율은 60∼78%, 파지 발생율은 약 4% 정도로 나타났으며, 함수율 19%(wb)의 경우는 꼭지 제거율 90∼97%, 파지 발생율 약 7% 정도를 나타났다. 원료 투입량에 따른 실험 결과 꼭지 제거율 및 파지 발생율 변화가 나타나지 않아 개발된 장치의 안정성을 확인할 수 있었다.

• Korean Journal of Food Science and Technology
• /
• v.28 no.3
• /
• pp.482-489
• /
• 1996

Dried-red pepper, whole and powdered types, was subjected to a storage-study by investigation the effects of packaging methods (polycloth & polyethylene/polycloth, whole dried-red pepper; nylon/polyethylene-lam-inated film, red pepper powder), temperature (ambient, $5{\sim}10^{\circ}C$) and gamma irradiation doses (0-10 kGy). After 6 months storage in polyclith sack at ambient temperature, all whole dried-red pepper showed quality deterioration, such as weight change, insect infestation, discoloration and chemical changes, After 2 years storage in combined packaging with polyethylene/polycloth sack of 5-7.5 kGy irradiated whole dried-red pepper at ambient temperature, however, quality deterioration was not observed. Gamma-irradiated red pepper powder (7.5-10kGy) showed a good quality in hygienic, physicochemical and organoleptic evaluation after 2 years of storage at ambient temperature.

• Journal of the Korea Society of Computer and Information
• /
• v.17 no.4
• /
• pp.59-65
• /
• 2012

Hot pepper can be easily faded or discolored in drying process, so we need to use the sorting technique to improve the quality for dried hot pepper. Independent Component Analysis (ICA) is one of the most widely used methods for blind source separation. In this paper we use this technique to get a concentration image of the most important component which plays a role in the dried pepper. This concentration image is different from the binary image and it reflects the characteristics of major components, so that we know the distribution and quality of the component and how to sort the dried pepper. Also, the size of the concentration image can tell the relation with capsaicinoids which make hot taste. We propose a sorting method of the dried hot pepper that is faded or discolored and lacked a major component likes capsaicin in drying process using ICA concentration image.

• Food Science and Preservation
• /
• v.12 no.1
• /
• pp.48-53
• /
• 2005

Comparative effects between commercial fumigation (methyl bromide/MeBr, phosphine $gas/PH_3$) and gamma irradiation (5, 10 kGy) on dried red pepper were investigated in terms of it microbiological quality, moisture content Hunter's colors, and UV-visible spectra during storage for 8 months at mom temperature. The non-treated control samples showed total aerobic bacteria as $4.8\times10^5\;CFU/g$ in powdered state and $1.8\times10^2\;CFU/g$ in whole red repper. While yeasts and molds were $1.7\times10^5\;CFU/g$ in powdered pepper and $5.0\times10^2\;CFU/g$ in whole pepper, respectively. The effect of chemical fumigant on microbial decontamination was negligible, whereas irradiation at 5 kGy was proven to reduce the microbial populations by 2 to 3 log cycles that could improve the hygienic quality of powdered pepper. Moisture content of the samples showed no noticeable changes resulting 1mm irradiation or fumigation. Immediately after treatments, irradiation or fumigation reduced Hunter's lightness (L), redness (a), and yellowness (b) of the samples (p<0.05), but there was no difference in color parameters between the control and all treated stoups after 4 months of storage. It was found that storage period was more influential than irradiation or fumigation to changes in moisture and color of dried red pepper and ie powder.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1058-1063
• /
• 1998

As a series of study on the hygienization and long-term storage of dried red pepper and red pepper powder using gamma irradiation, water activity and fatty acid composition were monitored for stored samples. In proximate composition of dried pepper, moisture contents were 21.75 % in pericarp and 9.30% in seed, and crude fats were 7.20% (fresh wt.) in pericap and 22.50% in seed, respectively. Proximate components were stable against irradiation up to 10 kGy. Moisture contents and water activity of packaged samples in PE (0.1mm)/polycloth (whole pepper) and in nylon $15\;{\mu}m/PE\;100\;{\mu}m$ (pepper powder) were not remarkably changed during storage for 9 months under room temperature $(3{\sim}30^{\circ}C,\;RH\;50{\circ}95%,\;whole\;pepper,\;powder)$ and low temperature $(5{\sim}10^{\circ}C,\;pepper\;powder)$, respectively. Fatty acids of dried red pepper were mainly composed of linoleic acid, oleic acid, palmitic acid and linolenic acid. Particularly higher composition of unsaturated fatty acids were observed in seed $(84{\sim}85%)$ than in pericarp $(73{\sim}76%)$, and which showed negligible changes during post irradiation period for 6 months.