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Sterilization of Gochujang sauce with continuous ohmic heating

Title
Sterilization of Gochujang sauce with continuous ohmic heating
Authors
Choi J.-B.Cho W.-I.Jung J.-Y.Chung M.-S.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2015
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
vol. 47, no. 4, pp. 474 - 479
Keywords
Continuous ohmic heating systemGochujang sauceReynolds numberSterilizationViscous food
Publisher
Korean Society of Food Science and Technology
Indexed
SCOPUS; KCI scopus
Abstract
In this study, five different Gochujang (a traditional Korean sauce prepared using fermented red pepper paste) sauces were heated at 100°C for 5 min using a continuous ohmic heating system. Ohmic heating yielded greater reduction in microbial counts (90-95% reduction) than did conventional heating (65-75% reduction). The sterilization effect of the continuous ohmic heater increased with increasing sample flow rate and decreasing Reynolds number inside the pipe. Lowviscosity samples had higher electrical conductivity and were better suited for ohmic heating than were high-viscosity samples. The color and texture were also satisfactorily maintained after ohmic heating. Compared with conventional heating, ohmic heating provided rapid and uniform heating, which is more suitable for aseptic thermal processing of viscous foods. © The Korean Society of Food Science and Technology.
DOI
10.9721/KJFST.2015.47.4.474
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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