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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.47 no.1, 2015년, pp.87 - 94
이상재 (신라대학교 바이오식품소재학과) , 신정규 (전주대학교 한식조리학과)
High voltage pulsed electric fields (PEF) treatment is one of the more promising nonthermal technologies to fully or partially replace thermal processing. The objective of this research was to investigate the microbial inactivation mechanisms of PEF treatment in terms of intra- and extracellular cha...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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가열 살균을 대체할 수 있는 기술로 개발되고 있는 비가열 살균 기술로는 무엇들이 있는가? | 가열 살균을 대체할 수 있는 기술로 개발되고 있는 비가열 살균 기술로는 물리적 방법인 고전압 펄스 전기장(high voltage pulsed electric fields), 초고압(high hydrostatic pressure), 광펄스(intense pulsed light), 이온화 조사(ionizing radiation), 초음파(ultrasonication) 등이 있으며, 화학적 방법인 이산화탄소, 양이온 다중고분자(polycationic polymer), 세포벽 분해 효소, 항균제 또는 항균성 효소의 이용 등이 있다(4,6,7). | |
식품 산업에서 널리 사용되고 있는 가열 살균 기술의 장점은 무엇인가? | 식품산업에서 널리 사용되고 있는 가열 살균 기술은 살균의 효과가 뛰어날 뿐만 아니라 살균 적용 범위가 넓고 살균 후 높은 안전성을 갖는 장점을 가지고 있다. 하지만 가열 살균은 과도할 경우 열에 의한 영양 성분의 파괴, 물성 및 색의 변화, 향기 성분의 손실, 새로운 화합물의 형성 등에 의한 품질의 손실을 피할 수 없어 소비자들의 기호 만족도를 감소시키게 되는 단점이 있다(1,2). | |
식품 산업에서 사용되는 가열 살균 기술의 단점은 무엇인가? | 식품산업에서 널리 사용되고 있는 가열 살균 기술은 살균의 효과가 뛰어날 뿐만 아니라 살균 적용 범위가 넓고 살균 후 높은 안전성을 갖는 장점을 가지고 있다. 하지만 가열 살균은 과도할 경우 열에 의한 영양 성분의 파괴, 물성 및 색의 변화, 향기 성분의 손실, 새로운 화합물의 형성 등에 의한 품질의 손실을 피할 수 없어 소비자들의 기호 만족도를 감소시키게 되는 단점이 있다(1,2). |
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