Pasteurization of fermented red pepper paste by ohmic heating
- 주제(키워드) Electrical model , Fermented red pepper paste , Frequency , Ohmic heating , Pasteurization
- 등재 SCIE, SCOPUS
- 발행기관 Elsevier Ltd
- 발행년도 2016
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000125464
- 본문언어 영어
- Published As http://dx.doi.org/10.1016/j.ifset.2016.01.015
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
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.) 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. © 2016 Elsevier Ltd.
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