Lavers which include abundant vitamins and minerals can't avoid contaminations about bacteria in its manufacture and distribution process. To establish a food safety of dried lavers, intense pulsed light (IPL) treatment effect on the bacterial density and quality changes of dried lavers was investig...
Lavers which include abundant vitamins and minerals can't avoid contaminations about bacteria in its manufacture and distribution process. To establish a food safety of dried lavers, intense pulsed light (IPL) treatment effect on the bacterial density and quality changes of dried lavers was investigated. Overall result showed that the inactivation of microorganism increased with increasing light intensity and numbers of pulse. The cell reduction of Escherichia coli O157:H7 and Micrococcus roseus were obtained 3 log, 0.4 log at 500 V and 7.1 log, 3.6 log at 1000V, respectively. Also, the cell reduction was obtained 7.1 log, 10.1 log at 5 Hz, 10 Hz in case of E. coli O157:H7 and 0.9 log and 6.4 log at 5 Hz, 10 Hz in case of M. roseus, respectively. To confirm death effect of microorganism with distance between lamp and sample, cell reduction of E. coil O157:H7was obtained 7.5 log, 6.6 log at 6 cm, 9.7 cm and M. roseus was decreased 6.6 log, 3.0 log at 6 cm, 9.7 cm, respectively. The death effect of microorganism about increasing treatment time in all experience is increased. IPL treatment on physiological damage of microorganism was determined by the amount of UV absorbents, recovery rate of defected cell. IPL treatment significantly increased the amount of UV absorbents at 260 and 280nm because of leakage from damaged cell membrane by IPL treatment. Also, when E. coli O157:H7, M. roseus were cultured after IPL treatment, they showed 4, 6 hr longer lag phase, respectively. By applying IPL at a side of reality of dried laver, the results showed that the cell reduction was obtained 1.6 log at 10 min and 1000 V. After IPL treatment of dried lavers, hunter color lightness (L*) value increased and redness(a*) and yellowness (b*) values decreased.
Lavers which include abundant vitamins and minerals can't avoid contaminations about bacteria in its manufacture and distribution process. To establish a food safety of dried lavers, intense pulsed light (IPL) treatment effect on the bacterial density and quality changes of dried lavers was investigated. Overall result showed that the inactivation of microorganism increased with increasing light intensity and numbers of pulse. The cell reduction of Escherichia coli O157:H7 and Micrococcus roseus were obtained 3 log, 0.4 log at 500 V and 7.1 log, 3.6 log at 1000V, respectively. Also, the cell reduction was obtained 7.1 log, 10.1 log at 5 Hz, 10 Hz in case of E. coli O157:H7 and 0.9 log and 6.4 log at 5 Hz, 10 Hz in case of M. roseus, respectively. To confirm death effect of microorganism with distance between lamp and sample, cell reduction of E. coil O157:H7was obtained 7.5 log, 6.6 log at 6 cm, 9.7 cm and M. roseus was decreased 6.6 log, 3.0 log at 6 cm, 9.7 cm, respectively. The death effect of microorganism about increasing treatment time in all experience is increased. IPL treatment on physiological damage of microorganism was determined by the amount of UV absorbents, recovery rate of defected cell. IPL treatment significantly increased the amount of UV absorbents at 260 and 280nm because of leakage from damaged cell membrane by IPL treatment. Also, when E. coli O157:H7, M. roseus were cultured after IPL treatment, they showed 4, 6 hr longer lag phase, respectively. By applying IPL at a side of reality of dried laver, the results showed that the cell reduction was obtained 1.6 log at 10 min and 1000 V. After IPL treatment of dried lavers, hunter color lightness (L*) value increased and redness(a*) and yellowness (b*) values decreased.
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