• 동아시아식생활학회지
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• 제4권2호
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• pp.69-74
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• 1994

In order to improve the shelf-life of Tofu, the elimination of contaminated bacteria by ozone treatment was examined. Tofu prepared from ozone treated-soybean was investigated for microbial, physicochemical and sensory changes during storage at 20$^{\circ}C$ and 30$^{\circ}C$. As a result of treatment in ozonic water by 2~4ppm/sec for 3 hours, 90~98% of the total bacteria in material soybean for Tofu was eliminated. At 20$^{\circ}C$, control Tofu prepared from ozone treated-soybean was found to be spoiled after 72 hous. Titratable acidity and sensory changes of Tofu was increased as spoilage of Tofu was progressed, but pH was decreased at the first day of storage, and after that it was increased. At 30$^{\circ}C$, there was no remarkable difference between Tofu of control and Tofu prepared from ozone treated-soybean.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.73-80
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• 1998

Shelf-life of soybean curd prepared with ozone-treated soybeans investigated on pH, acidity, sour taste, slime formation during storage at 3$0^{\circ}C$. Total Plate counts of raw soybeans showed about log 7.0 CFU/g before ozone treatment. The sterilization efficiency of raw soybeans showed the most effective in 0.5ppm of aqueous ozone treatment at 4$^{\circ}C$ for 90 minutes. Raw soybeans were treated with ozone by different methods; (1) Ozone treatment for 90 + 90 minutes (first 3.5~5 hours and later 8.5~10 hours) of 10 hours during soaking in aqueous solutions at 4$^{\circ}C$ (OW). (2) Ozone treatment by exposure first to 30ppm of gaseous ozone for 90 minutes and then allied to OW method (GO+OW). The log reduction of raw soybeans treated by OW and GO+OW methods showed 3.72 and 4.15, respectively. Soybean curd prepared with OW and GO+OW-treated soybeans kept the shelf-life of 4 and 5.5 days at 3$0^{\circ}C$, respectively, but, that without ozone treatment spoiled at me day.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.177-185
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• 1998

For the purpose of enhanceing soybean-sprouts quality, the optimum conditions for ozone treatment of soybean during soaking before cultivation at 18~2$0^{\circ}C$ were evaluated with ozone concentration, treatment time and treatment frequency by response surface methodology. Germination rates of cleaned soybean by ozone water in the conditions of solubilized-ozone concentrations of 0.15 to 0.35ppm, ozone-treatment frequency of 1.5 to 2.3 times and ozone-treatment time of 30 to 36min. increased 18.8 to 24.0% for the control products. And, length of hypocotyl in conditions of 0.12 to 0.33ppm, 1.7 to 2.7 times and 45 to 90min. were also increased by 69.36 to 79.40%. On the other hand, weight of roots with ozone treatment were decreased in the conditions of solubilized ozone concentrations of 0.1 to 0.2ppm and ozone-treatment time of 30 to 57min. But, ozone-treatment frequency did not affected root growth. Putrefaction rates of the control were 5 to 15%, but those of ozone-treated samples during cultivation did not show. The overall optimum conditions for above 16% germination rates, above 9% hypocotyl yields compared to the control samples and below 98% of the control root weight were solubilized-ozone concentrations of 0.25 to 0.30ppm, ozone-treatment time of 43 to 49min. and ozone-treatment frequency of one time.

• 한국식품저장유통학회지
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• 제8권4호
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• pp.379-384
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• 2001

오존수 처리콩나물의 저장 중 품질변화를 조사하였다. 콩나물 재배 중 오존수 처리는 콩의 수침시와 주수시에 물을 사용한 것(W/W), 수침 시만 오존수를 처리한 것 (O/M), 주수 시에만 오존수를 처리한 것 (W/O), 수침시와 주수시에 각각 처리한 것(O/O)으로 나누어 각각 5일간 재배하였다. 저장은 콩나물을 0.01 mm polyethylene film 에 포장하여 1$0^{\circ}C$와 2$0^{\circ}C$에서 저장하였다. 저장수명은 오존수 처리와 무처리간의 뚜렷한 차이를 보이지 않았으며 1$0^{\circ}C$에서는 4일, 2$0^{\circ}C$에서는 2일이였다. 총 균수는 1$0^{\circ}C$에서 저장한 경우는 오존수 처리구에서 낮은 경향을 보였으나 2$0^{\circ}C$의 경우는 오존수 처리구에서 오히려 증식율비 놓았다. 저장중 수분, vitamin C 및 chlorophyll 함량은 뚜렷한 차이를 보이지 않았다. 콩나물의 경도는 O/W 및 W/O 처리구에서 대조구 보다 높은 값을 나타내었다. 관능검사의 의하여 평가된 색상, 냄새 및 종합적인 기호도는 O/W에서 가장 양호하였다.

• 한국식품과학회지
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• 제32권2호
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• pp.277-283
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• 2000

콩나물의 성장은 콩의 수침 및 주수시 용존오존농도 0.3 ppm으로 처리하였을때가 가장 양호하였다. 콩의 수침시 용존오존농도 0.3 ppm으로 30분간 처리하여 5일간 재배한 콩나물의 배축신장도는 무처리보다 19%가 높았으며 시루당의 총중량은 27%가 증가하였다. 반면에 뿌리의 중량은 27%가 감소하였다. 그러나, 수침시와 주수시 처리와 수침시 처리 사이의 성장도 차이는 뚜렷하지 않았다. Carbendazim, captan, diazinon, fenthion, dichlorvos 및 chlorpyrifos 등 6종의 농약을 $4.75{\sim}8.35\;ppm$으로 오염시킨 콩의 수침과정 및 5일간 재배중의 잔류농약의 자연분해율은 $85{\sim}99%$였으나 주수시 0.3 ppm의 오존수로 처리하였을 때는 $89{\sim}100%$, 수침시와 주수시에 처리하였을 때는 $94{\sim}100%$이였다. 또 농약별 오존수에 의한 분해율은 captan>dichlorvos>fenthion>carbendazim>diazinon>chlorpyrifos순이였다.