View : 48 Download: 0
Pasteurization of fermented red pepper paste by ohmic heating
- Pasteurization of fermented red pepper paste by ohmic heating
- Cho, Won-Il; Yi, Ji Yoon; Chung, Myong-Soo
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
- 1466-8564; 1878-5522
- vol. 34, pp. 180 - 186
- Ohmic heating; Fermented red pepper paste; Electrical model; Frequency; Pasteurization
- ELSEVIER SCI LTD
- SCIE; SCOPUS
- Ohmic heating was applied to a Korean traditional fermented food containing red pepper paste, called Gochujang with low thermal conductivity (0.458 W/m.K), by varying frequencies (40-20,000 Hz) and applied voltages (20-60 V). Contrary to conduction heating, the entire sample was heated uniformly, and the specific heating rate was found to be highly dependent on the frequency, peaking at 5 kHz and 60 V. The results showed that complex differential equation and the Runge-Kutta fourth-order method are suitable for simulating the temperature profile during ohmic heating. The deactivation of vegetable cells of Bacillus strains on fermented red pepper paste by ohmic heating was indicated by a 99.7% reduction, compared with conduction heating for 8 min at 100 degrees C producing a 81.9% reduction. The organoleptic and physicochemical qualities of the samples pasteurized by ohmic heating were nearly the same as those of raw samples, and higher than those of conventionally heated samples. Industrial relevance: The present study designed and implemented a novel sterilization process based on a static ohmic heating system with low-frequency AC at the laboratory scale for fermented red pepper paste with a low thermal conductivity (0.458 W/m.K). The developed system was used to investigate the mechanisms and characteristics underlying the induction of ohmic heating and then, tested the pasteurization effect against microorganisms in fermented red pepper paste. Comparing with conventional heating processes, ohmic heating could provide rapid and uniform heating, thereby is more suitable for pasteurization and sterilization of viscous foods as fermented red pepper paste on industrial thermal processing. (C) 2016 Elsevier Ltd. All rights reserved.
- Appears in Collections:
- 엘텍공과대학 > 식품공학전공 > Journal papers
- Files in This Item:
There are no files associated with this item.
- RIS (EndNote)
- XLS (Excel)
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.