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식품과학과 산업 = Food science and industry, v.53 no.3, 2020년, pp.284 - 294
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High voltage pulsed electric field technology has been attracting attention in the the food industry as an eco-friendly nonthermal process technology using electrical energy. The lack of understanding of the equipment and the burden of equipment cost have not significantly increased the commercial a...
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| 핵심어 | 질문 | 논문에서 추출한 답변 |
|---|---|---|
| 화학적 보존제의 제한점은? | 가열살균과 같은 전통적인 살균은 대부분의 영양소가 열에 민감하기 때문에 영양 손실이 발생할 수 밖에 없으며, 또한 가열에 따른 에너지 소비량이 커서 생산 비용 증가의 원인이 되기도 한다. 식품의 또 다른 품질 유지 방법으로 사용되는 화학적 보존제의 경우에는 소비자들의 첨가물에 대한 거부감이 커지면서 사용을 제한하는 경향이 뚜렷해지고 있어 제한점이 있기도 하다. 따라서 식품업계에서는 소비자의 요구변화에 따라 가열살균과 화학적 처리방법을 대체하면서도 맛, 영양, 품질이 좋은 제품을 만들 수 있는 새로운 공정을 찾고 있다(Shahin 등, 2018; Shin 등, 2010). | |
| 가열살균과 같은 전통적인 살균의 한계점은? | 식품 소비에 있어서 소비자들의 건강과 고품질에 대한 요구가 지속적으로 증가하면서 영양 손실을 최소화하면서도 품질 유지가 지속될 수 있는 새로운 기술에 대한 필요성도 계속 제기되고 있다. 가열살균과 같은 전통적인 살균은 대부분의 영양소가 열에 민감하기 때문에 영양 손실이 발생할 수 밖에 없으며, 또한 가열에 따른 에너지 소비량이 커서 생산 비용 증가의 원인이 되기도 한다. 식품의 또 다른 품질 유지 방법으로 사용되는 화학적 보존제의 경우에는 소비자들의 첨가물에 대한 거부감이 커지면서 사용을 제한하는 경향이 뚜렷해지고 있어 제한점이 있기도 하다. | |
| 전기 또는 전기장을 바탕으로 하는 공정의 문제점은? | 이러한 노력 가운데 효과적이면서도 비용 효율적인 방법 중 하나로 전기 또는 전기장(EFs, electric fields)을 활용한 공정에 대한 연구와 응용이 늘고 있다. 그러나 전기에너지를 바탕으로 하는 공정은 기술적 잠재성이 있음에도 불구하고 운영상의 문제, 기본적인 지식의 부족으로 상업적 규모의 적용이 늦어지고 있기도 하다(Galanakis, 2013; Rocha 등, 2018; Sakr과 Liu, 2014). 그럼에도 불구하고 전기에너지를 활용한 공정은 특정분야, 특히 살균과 추출과 같은 분야에서는 많은 연구와 적용이 이루어지고 있으며, 고효율의 생산공정으로서 가능성이 확인되고 있다(Puértolas과 Barba, 2018). |
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