지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.2
- 수록면
- 55 - 62 (8page)
- DOI
- 10.5934/kjhe.2018.27.1.55
이용수
초록· 키워드
오류제보하기
We determined antimicrobial efficacy of commercial chlorine dioxide(ClO₂) sanitizers and HCl-based ClO₂ solution against total aerobic mesophiles on dried chili peppers. Three types of commercial sanitizers (Cloee F Plus, Ildong Cleaner, and Inopus ODX 7) were tested to inactivate microorganisms on whole or cut dried chili pepper at 200 ppm for 10 min. Regardless of types of chili peppers, sanitizer Inopus had the greatest antimicrobial effectiveness against microorganisms. All sanitizers tested did not show any residual effect after 30 min of hot air drying. Hydrochloric acid-based chlorine dioxide solution was also prepared and tested for its antimicrobial activity followed by hot air drying. Chili peppers were also repeatedly treated with HCl-based ClO₂ solution at 100 ppm or 200 ppm for 2 min. The ClO₂ solution followed by hot air drying significantly reduced the microbial populations on whole chili peppers, whereas there was no significant difference in antimicrobial activities of the treatment as affected by its concentration. In addition, the same concentration of chlorine dioxide inactivated more rapidly microorganisms on chili peppers on which calyx has been removed, compared to those with calyx.
목차
Abstract
Ⅰ. 서론
Ⅱ. 연구내용 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
REFERENCES
참고문헌 (26)
참고문헌 신청
Benarde, M. A. / 1965 / Efficiency of chlorine dioxide as a bactericide / Applied Microbiology 13(5):776~780
Byun, M. W. / 1996 / Improvement of hygienic quality and long-term storage of dried red pepper by gamma irradiation / Korean Journal of Food Science and Technology 28(3):482~489
Chen, Z. / 2010 / Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.) / Postharvest Biology and Technology 58(3):232~238
Choi, S. / 2016 / Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157: H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, drying, and dry heat / Food Microbiology 54:127~132
Gomez-Lopez, V. M. / 2007 / Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide / International Journal of Food Microbiology 116(2):221~227
Byun, M. W. / 1996 / Improvement of hygienic quality and long-term storage of dried red pepper by gamma irradiation / Korean Journal of Food Science and Technology 28(3):482~489
Chen, Z. / 2010 / Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.) / Postharvest Biology and Technology 58(3):232~238
Choi, S. / 2016 / Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157: H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, drying, and dry heat / Food Microbiology 54:127~132
Gomez-Lopez, V. M. / 2007 / Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide / International Journal of Food Microbiology 116(2):221~227
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