초록 ▼

신선 농산물의 미생물학적 안전성 확보와 유통기한 연장 및 품질을 향상시키는 살균세척 기술개발 및 상용화를 목표로 함.
- 신선 농산물 및 신선 가공품의 친환경 고효율 세척, 살균, 가공기술 및 선도유통기한 연장기술 개발
- 친환경 고효율 세척, 살균 가공기술의 현장 적용
- 활성칼슘의 양산공정 확정과 나노화 제형 활성칼슘의 대량 생산기술 개발
- 활성칼슘의 양산시설 확보와 고농도 액상 활성칼슘 제형화 기술개발 및 상용화
- 천연물질이 적용된 농산물의 안전성 검증 및 최적 천연물질 선별 및 세척 기술 개발<

신선 농산물의 미생물학적 안전성 확보와 유통기한 연장 및 품질을 향상시키는 살균세척 기술개발 및 상용화를 목표로 함.
- 신선 농산물 및 신선 가공품의 친환경 고효율 세척, 살균, 가공기술 및 선도유통기한 연장기술 개발
- 친환경 고효율 세척, 살균 가공기술의 현장 적용
- 활성칼슘의 양산공정 확정과 나노화 제형 활성칼슘의 대량 생산기술 개발
- 활성칼슘의 양산시설 확보와 고농도 액상 활성칼슘 제형화 기술개발 및 상용화
- 천연물질이 적용된 농산물의 안전성 검증 및 최적 천연물질 선별 및 세척 기술 개발
- 실제 현장 적용 가능한 최적 천연물질 처리 system 조건 수립
- Cold plasma 처리를 이용한 무순, 양상추, 감귤, 그리고 방울토마토의 세척 후 살균 기술 개발
- 방울토마토와 감귤의 항균 가식성 코팅 개발
- 감귤의 표면 살균 병합 기술 개발

(출처 : 보고서 요약서 3p)

Abstract ▼

Purpose&Contents
○ Purpose
· Development of eco-friendly, high efficiency cleaning and sterilization process technology for fresh produce
· Development of eco-friendly surface sterilization of material and commercialization technology
· Prevention of nutritional depletion in fresh produc

Purpose&Contents
○ Purpose
· Development of eco-friendly, high efficiency cleaning and sterilization process technology for fresh produce
· Development of eco-friendly surface sterilization of material and commercialization technology
· Prevention of nutritional depletion in fresh produced agricultural products and extending shelf life of the product based on developed technology
· Development of surface sterilization and active surface coating technology for fresh produce

1. Development of eco-friendly high efficiency cleaning, sterilization, processing technology and extension of shelf life of fresh agricultural products and fresh produce
2. On-site application towards eco-friendly sterilizing processing technology
3. Establishment and development of mass production technology based on activated calcium using nanotechnology formulation
4. Development of mass production facilities of active calcium and commercialization of high-concentrated liquid active calcium formulation technology
5. Verification based on safety aspects towards agricultural products and development of cleaning technology using natural substances
6. Optimization of natural material for developing treatment system in the industry
7. Development of cold plasma treatment for lettuce, citrus, and tomatoes during post-wash sterilization
8. Development of antimicrobial edible coating technology for tomato and citrus
9. Development of surface disinfection technology for citrus fruit

Results
○ Research and Development achievements
- 20 Research articles (SCI 16, non-SCI 4), 32 Academic conferences, 8 Korean patents (7 Published, 1 Registered), 1 technology implemented in industry, 8 sterilization technology development, 18 training of human resources, 11 exhibitions

○ Research content and results
1. Development of microbial sterilization, optimization and extension of shelf life of fresh agricultural produce
· Selection of eco-friendly disinfectant, such as acidified electrolytic water, organic acid, active calcium
· Demonstration of developed technology based on microbial efficacy on fresh agricultural produce
· Combined treatment technology of slightly acidified electrolytic water, organic acid, active calcium and combined treatment of slightly acidified electrolytic water, organic acid, active calcium and ultrasonic

· The developed disinfectant treatment technology was effective in maintaining the quality of fresh agricultural produce during the storage period. Among them, the combined treatment technology of acidic electrolytic water, organic acid, and active calcium was found to be superior and more effective.

2. Commercialization and application of eco-friendly and highly efficient sterilization technology
· The technology was developed mainly based on the combination of acidic electrolytic water, organic acid and active calcium
· Based on the efficiency of developed technology in extending the shelf life of fresh produce using antimicrobial microbial activity and maintaining the product quality. Hence the developed technology was expected to replace the existing disinfectant cleaners.

3. Utilization of the developed technology for mass production by applying active calcium based nanotechnology formulation for improving efficiency of surface treatment of fresh produce
· We have advanced the most economical and high purity active calcium production. The voltage condition maintained at 70,000 volts with 1,350 ℃, for 10 hours in the furnace.

4. Establishment for mass production process of active calcium using nanotechnology formulation
· Based on the laboratorial and industrial scale experiments, we confirmed the mass production process of active calcium, and completion on development of Nano-mass production process to 3,744 ㎛ by nanoizing the produced active calcium.

5. Further the establishment of mass production facility of active calcium and commercialization of high-concentration liquid active calcium formulating technology
· The most efficient dispersant was selected for diffusing liquid active calcium
· The Developed liquid product containing 405 ml of purified water, 45 g of active calcium, and 1 g of dispersant.

6. The Developed natural antimicrobial cleanser, which can extend the shelf life of fresh agricultural produce
· Selection of the natural food material and by-product: Black garlic and flaxseed extract showed high antibacterial activity and were selected as natural antimicrobial cleanser.
· When treated with 6 different kinds of agricultural fresh produce (romaine lettuce, spinach, tomato, sprout vegetables, mandarin orange, apple), the treatment performed by washing water prepared from black garlic and flax seed oil extracts showed effective antimicrobial activity but no change in quality of the treated products.

· The combined treatment of food processing using natural food material and conventional disinfection treatment showed better microbial control effect than individual treatment, and further it was found to be more effective in shelf life storage period.

· The black garlic leaf extract has higher resistance to environmental changes than the flaxseed extract, and thus is more effective as a cleaning agent for fresh agricultural produce.

· The black garlic leaf extract with germicidal property is considered to be a natural antimicrobial cleansing substance which can solve the residual problem of the chlorine disinfectant, which is a conventional sterilization cleaner, but possess an disadvantage that, it does not remain on the surface after washing.

7. Post-wash sterilization technology for lettuce, citrus, and tomatoes using cold plasma treatment
· Based on the results it is confirmed that the effect of cold plasma treatment is found to be more effective in controlling microbial growth without altering the quality of the products (lettuce, tomato and citrus)

8. Development of antimicrobial edible coating for tomato and citrus for shelf life enhancement.
· The edible antimicrobial coating inhibited the microbial growth on the surface of tomatoes and citrus fruits, and further confirmed the shelf life stability during storage period.

9. Development of surface disinfection technology for citrus fruit
· We had developed the optimized combination treatment, which can maintain the physicochemical properties of citrus fruits during storage, in addition it enhances the antimicrobial effect by incorporating the cold plasma or the antibacterial coating technology.

· Samples treated with the combined treatment method were stored in a gas exchange package (Modified Atmosphere Packaging), and enhancement of shelf life stability of citrus fruits during the storage period was confirmed.

Expected Contribution
○ Achievements and plans
1. Technical and scientific aspects
· Establishment of optimized sterilization process and field application model especially toward fresh processed agricultural produce
· Promotes production of safe and high quality agricultural products based on our team developed sterilization and processing technology
· It is possible to apply the developed sterilization technology to the fields as well as the fresh processed food industry.

2. Economic and industrial aspects
· Commercialization of effective microbial control technology towards fresh agricultural produce based on high efficiency sterilization technology, active surface coating technology and antibacterial packaging technology

· Mainly the technology contribute towards increase of producer economical profit and industrial profit by securing the safety of the fresh agricultural products

· Safe and healthy dietary improvement and national health promotion by safe fresh produce

(출처 : SUMMARY 8p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 보고서 요약서 ... 3
• 국문 요약문 ... 4
• SUMMARY ... 8
• Contents ... 12
• 목차 ... 14
• 1. 연구개발과제의 개요 ... 16
• 2. 국내외 기술개발 현황 ... 22
• 3. 연구수행 내용 및 결과 ... 27
• 제1절 신선 농산물 및 신선 가공품의 위해미생물 오염도 조사 분석 ... 38
• 제2절 친환경 살균제를 이용한 위해 미생물의 살균 효능 탐색(in vitro ) ... 48
• 제3절 신선 농산물 및 신선 가공품의 친환경 고효율 세척, 살균, 가공기술 및 선유통기한 연장기술 개발 ... 59
• 제4절 친환경 고효율 세척, 살균 가공기술의 현장 적용 및 상용화 ... 98
• 제5절 신선 농산물의 표면살균에 효과적인 활성칼슘 개발-시험로 및 대형로 ... 131
• 제6절 신선 농산물의 표면살균에 효과적인 활성칼슘의 양산공정 개발 ... 141
• 제7절 고농도 액상 활성칼슘 제형화 연구 및 개발 ... 150
• 제8절 신선 농산물 품질변화 정보 입수 및 영양성분 및 생리활성 성분 분석 ... 176
• 제9절 신선 농산물에 적용 가능한 새로운 천연물질 선정 및 기존 세척처리와 효과 비교 ... 208
• 제10절 선정된 최적 천연물질의 안정성 조사 및 저장 중 효과검증을 통한 실용화 system 조건 수립 ... 296
• 제11절 Cold plasma 처리를 이용한 농산물 세척 후 살균 기술 개발 ... 330
• 제12절 신선 농산물용 항균 가식성 코팅 개발 ... 358
• 제 13절 농산물 표면 살균 병합 기술 개발 ... 384
• 4. 목표달성도 및 관련분야 기여도 ... 454
• 5. 연구결과의 활용계획 ... 461
• 6. 연구과정에서 수집한 해외과학기술정보 ... 463
• 7. 연구개발결과의 보안등급 ... 467
• 8. 국가과학기술종합정보시스템에 등록한 연구시설·장비 현황 ... 467
• 9. 연구개발과제 수행에 따른 연구실 등의 안전조치 이행실적 ... 467
• 10. 연구개발과제의 대표적 연구실적 ... 468
• 11. 기타사항 ... 468
• 12. 참고문헌 ... 469
• 끝페이지 ... 480