Microbial inactivation modeling and salting characteristics of shredded kimchi cabbages (Brassica pekinensis L.) treated with radio frequency heating 라디오파 가열 처리한 절단 배추의 미생물 불활성 모델링 및 절임 특성원문보기
This study investigated the effect of radio frequency (RF) heating at 27.12 MHz on the inactivation of pre-existing microorganisms and salting characteristics of shredded kimchi cabbages. Samples of shredded kimchi cabbages were subjected to 27.12 MHz RF heating at different power levels (1,000 and...
This study investigated the effect of radio frequency (RF) heating at 27.12 MHz on the inactivation of pre-existing microorganisms and salting characteristics of shredded kimchi cabbages. Samples of shredded kimchi cabbages were subjected to 27.12 MHz RF heating at different power levels (1,000 and 1,500 W) or to hot water (HW) at 60 and 70℃. RF heating at 1,500 W for 3 min reduced the populations of aerobic bacteria, yeast and molds, coliforms, and lactic acid bacteria in the shredded kimchi cabbage samples by 2.56, 1.26, 4.36, and 4.31 log CFU/g, respectively; moreover, survival plots fitted using the Weibull model for 1,500 W RF heating yielded Dr values of 1.92, 2.66, 1.81, and 0.75 min, respectively. The salinity of shredded kimchi cabbages treated with RF and HW heating increased more rapidly than that of the control during salting. With respect to the moisture content and hardness in the shredded kimchi cabbages, no significant differences were observed among the treatments, after salting for 4 h. In addition, the surface temperature distributions of the RF-heated samples were relatively uniform compared to those of the HW-heated samples. These results clearly indicated that the RF heating technology has the potential to decontaminate kimchi cabbages of pre-existing microorganisms, before the salting process.
This study investigated the effect of radio frequency (RF) heating at 27.12 MHz on the inactivation of pre-existing microorganisms and salting characteristics of shredded kimchi cabbages. Samples of shredded kimchi cabbages were subjected to 27.12 MHz RF heating at different power levels (1,000 and 1,500 W) or to hot water (HW) at 60 and 70℃. RF heating at 1,500 W for 3 min reduced the populations of aerobic bacteria, yeast and molds, coliforms, and lactic acid bacteria in the shredded kimchi cabbage samples by 2.56, 1.26, 4.36, and 4.31 log CFU/g, respectively; moreover, survival plots fitted using the Weibull model for 1,500 W RF heating yielded Dr values of 1.92, 2.66, 1.81, and 0.75 min, respectively. The salinity of shredded kimchi cabbages treated with RF and HW heating increased more rapidly than that of the control during salting. With respect to the moisture content and hardness in the shredded kimchi cabbages, no significant differences were observed among the treatments, after salting for 4 h. In addition, the surface temperature distributions of the RF-heated samples were relatively uniform compared to those of the HW-heated samples. These results clearly indicated that the RF heating technology has the potential to decontaminate kimchi cabbages of pre-existing microorganisms, before the salting process.
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