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Kafe 바로가기주관연구기관 | 바이오벤 |
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연구책임자 | 이석훈 |
참여연구자 | 신정규 , 최광식 , 정명수 |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2017-04 |
주관부처 | 농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA) |
등록번호 | TRKO201800009775 |
DB 구축일자 | 2018-05-26 |
키워드 | 과열수증기.종자농산물.고춧가루.살균.무균고춧가루.광펄스.분체식품.종자 농산물.비 가열 살균.양파 분말.향신료.super heated steam.red pepper.powdered foods.spices.sterilization.Intense Pulsed Light(IPL).Pilot-scale.Seed products.Cyclone.cold plasma.non-thermal treatment.onion powder.powder food.foodborne pathogens.non-thermal sterilization.powdered foods.spices.pepper. |
DOI | https://doi.org/10.23000/TRKO201800009775 |
○ 과열수증기를 이용한 분체식품의 살균을 위하여 다양한 형태의 처리장치(3종)을 설계/제작하고 미생물 검출한계에서 무균상태인 청결 고춧가루제조를 위한 pilot 규모의 과열수증기 처리장치 제작
○ 과열수증기에 의한 일반세균, 병원성 미생물 및 Bacillus spore의 살균 kinetic 구명
○ 과열수증기 처리장치를 이용한 무균 고춧가루의 품질변화 및 저장성 검증
○ Pilot-scale 광펄스 장치 제작
▪Power supply 업그레이드를 통한 광원 에너지밀도 설정 범위 증가
○ 과열수증기를 이용한 분체식품의 살균을 위하여 다양한 형태의 처리장치(3종)을 설계/제작하고 미생물 검출한계에서 무균상태인 청결 고춧가루제조를 위한 pilot 규모의 과열수증기 처리장치 제작
○ 과열수증기에 의한 일반세균, 병원성 미생물 및 Bacillus spore의 살균 kinetic 구명
○ 과열수증기 처리장치를 이용한 무균 고춧가루의 품질변화 및 저장성 검증
○ Pilot-scale 광펄스 장치 제작
▪Power supply 업그레이드를 통한 광원 에너지밀도 설정 범위 증가
▪광원 램프 업그레이드를 통한 고에너지 광원 발생
▪Cyclone 기술이 적용된 대용량 treatment chamber 제작
▪대용량 처리 가능한(최대 처리용량: 30 kg/h) pilot-scale 장치 개발
○ 분체식품(종자 농산물) 미생물 위해성 저감화 기술 개발
▪ 대용량 분체식품 처리 가능
▪ 참깨, 결명자, 차조 내 1-1.5 log의 미생물 저감 효과 확인
▪ Belt type과의 병합 처리를 통한 2 log 이상의 결명자 내 미생물 저감 효과 확인
▪ 광펄스 처리 후 분체식품의 특성(수분함량, 수분활성도, 색) 유지 확인
○ 양파분말의 미생물 저감화를 위한 cold plasma 처리 parameter 결정 및 분말 식품 살균 용 lab-scale cold plasma 살균 시스템 제작
○ Cold plasma 살균 처리 조건 최적화
○ 양파 분말 살균을 위한 pilot-scale의 cold plasma 살균 시스템 설계
○ Pilot-scale의 광펄스 살균시스템 제작을 위한 자료 확립 및 품목 확장을 위한 조건 확립
· 분체시료 살균을 위한 시료 처리용기 제작 및 순환테스트
· 광펄스 처리 시스템 조절인자에 따른 미생물 사멸효과 확인
· pilot-scale의 확장을 위한 처리용기의 재질 적합성 확인
· 회전형 원통 석영 처리용기 제작 및 미생물 저감화 효과 확인
○ 분체 식품(향신료)의 오염도 조사 및 살균조건 최적화
· 시판 후추 29종의 미생물 오염도 확인
· 전통시장 및 대형마트에서 판매하는 향신료 4종 (생강, 계피, 산초, 울금)의 미생물 오염도 확인
· 광펄스 처리한 후추, 생강의 영양적·물리적 성분 유지 확인
· 비가열 살균 품목의 확대를 위한 흑후추, 백후추, 생강, 계피, 산초, 울금의 6종 살균조건 제시
(출처 : 요약서 3p)
가. 1세부(과열수증기를 이용한 분체식품의 미생물 위해성 저감화 기술 개발)
Purpose &Contents
❍ Purpose
· Development of sterilization process using super heated steam(SHS) for microbial hazards reduction of powdered food
· Construction of pilot scale SHS sterilization system for commercial application
· Establishmen
가. 1세부(과열수증기를 이용한 분체식품의 미생물 위해성 저감화 기술 개발)
Purpose &Contents
❍ Purpose
· Development of sterilization process using super heated steam(SHS) for microbial hazards reduction of powdered food
· Construction of pilot scale SHS sterilization system for commercial application
· Establishment of SHS sterilization commercialization for powered food
❍ Contents of Research
· Study of contamination level of commercialized spices and setup of lab-scale SHS sterilization system
· Optimization of sterilization condition by SHS and study of safety
· Production of microbiologically clean and safe red pepper powder
Results
❍ Study of contamination level of commercialized spices for 21 species of red pepper, 5 species of brown rice and 10 species of buckwheat
❍ Construction of 3 lab scale SHS system having different treatment chamber each other
❍ Optimization of sterilization condition by SHS and study of safety
· Setup of sterilization condition by lab scale SHS system and verification of sterilization effect
· Database establishment of spices for industrial application of SHS system
❍ Construction of pilot-scale SHS system for production of safe red pepper powder
· Production of microbiologically clean and safe red pepper powder
· Storage test of clean and safe red pepper powder
· Quality test of clean and safe red pepper powder
Expected Contribution
· Development of SHS sterilization system for powdered foods
· Production fo high quality red pepper powder
· Expansion for other powdered food for consumer oriented high-quality products
나. 1핵심(광펄스 살균기술을 이용한 분체식품(종자 농산물)의 미생물 위해성 저감화 기술 개발)
Purpose&Contents
○ Purpose of Research
▪ Development of pilot-scale intense pulsed light (IPL) for sterilization of powder foods
○ Contents of Research
▪ Investigation of contamination level of powder samples and manufacturing pilot-scale IPL sterilization system
▪ Optimization of IPL conditions and foof safety study
▪ Upgrading pilot-scale IPL system for sterilization of powder foods
Results
○ Investigation of contamination of powdered samples and manufacture of pilot-scale intense pulse light sterilization system
▪ Monitoring of potential contamination level in powder foods and setting of reduction level
▪ Manufacturing of IPL system for sterilization of powder foods
▪ Power supply, lamp upgrade
▪ Development of cyclone-type sample treatment chamber
▪ Documentation of equipment usage manual
○ Optimization of IPL condition and food safety study
▪ Determination of energy density change of IPL according to DC voltage and pulse duty
▪ Selection of powder foods for IPL sterilization and confirmation of initial bacterial count of powder foods
▪ Observation of IPL effects on sterilization of microorganisms in sesame seeds, cassia seeds, and glutinuous millets according to IPL conditions (DC voltage, triggering voltage, frequency, pulse duty, and treatment time)
○ Upgrading pilot-scale IPL system for sterilization of powder foods and observation of characteristics of samples on IPL sterilization
▪ Changes in chamber material and design improvements of IPL system for industrial application
▪ Measurement of IPL energy density of upgraded pilot-scale IPL device
▪ Identification of sterilization of powder foods for upgraded system
▪ Observation of surface properties of powder foods using SEM
▪ Measurement of water content, water activity, and color change before and after IPL treatment
▪ Development of belt-type IPL device and identification of microbial reduction level on powder foods
Expected Contribution
▪ Development of IPL technology through basic research and industrial application research
▪ Improvement of log-term storage stability of perished foods using IPL technology
▪ International competitiveness of processed foods through securing the sanitary safety of powder foods
▪ Academic development by establishing the theoretical background of IPL technology
▪ Legitimate use of IPL technology through documentation in Korea Food Standards Codex
다. 2핵심(Cold plasma를 이용한 분체식품의 미생물 위해성 저감화 기술 개발)
Purpose&Contents
❍ Objectives: To develop cold plasma treatment systems and technologies for microbial decontamination of onion powder and to establish pilot plant scale systems by optimization of cold plasma process parameters
❍ Contents
▪Determination of cold plasma treatment parameters for microbial inhibition in onion powder
▪Optimization of cold plasma treatment conditions
▪Design of pilot-scale cold plasma treatment systems for powdered foods
Results
❍ Investigation of microbial contamination level of onion powder and establishment of recommended level of inhibition for potentially harmful bacteria
❍ Determination of cold plasma treatment parameters for microbial reduction of onion powder
❍ Establishment of critical parameters that significantly influence the effectiveness of the cold plasma treatment for microbial decontamination of onion powder
❍ Production of lab-scale cold plasma treatment reactor for powder treatment.
❍ Determination of treatment conditions and validation of microbial inhibitory effects of the treatment using a lab-scale cold plasma treatment reactor for powder treatment
▪Effective microbial decontamination using the cold plasma treatment reactor for powder treatment
▪Dependance of the effectiveness on the parameters of moisture content, particle size, and food composition
▪Analysis and acquisition of the optimum treatment conditions
❍ Determination of the requirement for scale-up of cold plasma treatment system construction
❍ Development of pilot-scale reactor applicable to a large scale production
▪Manufacturing a pilot-scale conveyor system
❍ Establishment of guidelines for cold plasma treatment for microbial inhibition of powder
Expected Contribution
❍ Production of high quality onion powder by cold plasma treatment systems
❍ Contribution of developed cold plasma technologies from this research to a large scale microbial inhibition of powdered foods
❍ Creation of new food industry making use of the cold plasma treatment for powdered food manufacture
라. 3핵심(광펄스 살균기술을 이용한 분체식품(향신료)의 미생물 위해성 저감화 기술개발)
Purpose & Contents
❍ Purpose
· A study of sterilization of various spices using intense pulsed light technology
· Establishment of sterilization condition on spices by lab-scale IPL equipment
· Suggest operation factor and condition for scale-up to pilot-scale
❍ Contents of Research
· Study of contamination level of commercialized spices and setup of lab-scale IPL sterilization system
· Optimization of sterilization condition by IPL and study of safety
· Establishment of database for scale-up to pilot-scale
Results
❍ Study of contamination level of commercialized spices and setup of lab-scale IPL sterilization system
· Monitoring of hazard bacteria contamination level for powdered foods and reduction level setup of contamination
· Development of IPL equipment and treatment chamber for sterilization of powdered foods
❍ Optimization of sterilization condition by IPL and study of safety
· Setup of sterilization condition by lab scale IPL system and verification of sterilization effect
· Database establishment of spices for industrial application of IPL system
❍ Establishment of database for scale-up to pilot-scale
· Research of sterilization effect as transmittance of treatment chamber materials with IPL treatment system
· Establishment of database for scale-up to scale up
· Establishment of sterilization condition for enlargement of items
Expected Contribution
· Development of sterilization system for powdered foods
· Development of CO2 reduction process by non-theraml sterilization
· Production of consumer oriented high-quality products by non-thermal processing technology
(출처 : SUMMARY 9p)
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연구책임자(Manager) : | - |
과제기간(DetailSeriesProject) : | - |
총연구비 (DetailSeriesProject) : | - |
키워드(keyword) : | - |
과제수행기간(LeadAgency) : | - |
연구목표(Goal) : | - |
연구내용(Abstract) : | - |
기대효과(Effect) : | - |
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