Effect of UV sterilization on quality of centrifuged takju during storage

Eun Ju Choi, Jin Joo Jung, Jang Woon Lee, Sung Tae Kang

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

A cylindrical UV sterilization system was developed to decrease microorganisms in centrifuged Takju (CT). CT was run through 110 strips of honey comb type-teflon tubes and 9 UV lamps (1395 W) were equipped between teflon tubes. The optimum sterilization condition of CT was fixed for 1.5 min at 2 L/min in overall quality aspects; also, 5~6 log cycle decrease of viable cell numbers of total bacteria and yeast was observed at this operating condition. Quality changes of UV-sterilized CT were examined by UV irradiation of CT followed by storing at 30°C for 8 days. To evaluate quality changes of UV-sterilized CT, pH, amino nitrogen content, acidity, reducing sugar content and viable cell numbers of total bacteria and yeast were measured. The growth of yeast and bacteria was retarded, showing around 108 CFU/mL even after 4 days and 108 CFU/mL after 6 days, respectively. Also, UV sterilized CT showed no changes in pH, titratable acidity, and amino nitrogen content during storage except reducing sugar content. UV sterilization did not cause significant difference in L, a, and b values between CT and UV-sterilized CT over the storage period.

Original languageEnglish
Pages (from-to)461-466
Number of pages6
JournalJournal of the Korean Society of Food Science and Nutrition
Volume39
Issue number3
DOIs
StatePublished - 2010

Keywords

  • Centrifugation
  • Quality
  • Storage
  • Takju
  • Uv sterilization

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