Effects of Infrared Pasteurization on Quality of Red Pepper Powder
2011
Jung, J.J., Seoul National University of Science and Technology, Seoul, Republic of Korea | Choi, E.J., Seoul National University of Science and Technology, Seoul, Republic of Korea | Lee, Y.J., Seoul National University of Science and Technology, Seoul, Republic of Korea | Kang, S.T., Seoul National University of Science and Technology, Seoul, Republic of Korea
A tray type-infrared (IR) pasteurization system was developed for decreasing microorganisms in red pepper powder (RPP). The RPP was passed through a tray by a vibrating mode under the 4 IR lamps (total 8000 W) and by circulating water under the tray. Fungi was pasteurized by applying power higher than 2000 W to the RPP. The decrease in viable cell numbers of bacteria, however, was not observed under the same conditions. Conveying speed of RPP was optimized to 106-164 g/min on the basis of microbial reduction and retaining of moisture content of RPP. The water content of 32 mesh-RPP decreased rapidly after pasteurization. However, fungi in both RPPs could be sterilized regardless of particle sizes. The repetition of IR pasteurization was not favourable due to severe decrease of water content in RPP. The IR pasteurization of RPP did not cause significant difference in the capsaicinoid contents, ASTA colour value, and L, a, and b values under all investigated conditions.
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