[식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향
 1  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-1
 2  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-2
 3  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-3
 4  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-4
 5  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-5
 6  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-6
 7  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-7
 8  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-8
 9  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-9
 10  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-10
 11  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-11
 12  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-12
 13  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-13
 14  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-14
 15  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-15
 16  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-16
 17  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-17
 18  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-18
 19  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-19
 20  [식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향-20
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[식품저장학] 식품 저장 시 부패 미생물의 생육 저해방법에 대한 최근 동향에 대한 자료입니다.
목차
Content
1. Introduction
1) Definition of preservation
2) Food-spoilage micro-organisms
3) Background of preservation
4) Existing preservation
(1)Low temperature
(2)Reduction in water activity
(3)Acidifications
(4)Vacuum and modified-atmosphere packaging
(5)Use of preservatives
2. Emerging preservation
1) Introduction
2) New and emerging biological procedures
(1) Lysozyme
(2) Lactoperoxidase
(3) Other biological agents
3) New and emerging chemical procedures
3)-1 Non-enzymatic proteins and polypeptides
(1) Nisin
(2) Pediocin; other bacteriocins; culture product
(3) Lactoferrin; lactoferricin
3)-2Plant-derived antimicrobials
(1) Herb and spice extract
4) New and emerging physical procedures
(1) High hydrostatic pressure
(2) High voltage gradient pulses
(3) Electrical resistance heating of foods
(4) Food irradiation
(5) Advances in modified- atmosphere packaging
3. Conclusion
본문내용
1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavor is important in preserving its value as food.
Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as regarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural aging and discoloration that can occur during food preparation such as the enzymatic browning reaction in apples or potatoes, etc. Some preservation methods require foods to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods.
Common methods of applying these processes include drying, spray drying, freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallization, food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other methods that not only help to preserve food, but also add flavor, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallization and curing.
As the preceding paragraphs say, many kinds of food preservation technologies are around for preventing foods from the undesirable results. Specifically this report deals with the methods that inhibiting the growth of food-spoilage micro-organisms, which covers most of the food preservation technologies. Various modern technologies are applied to inhibit the growth of micro-organisms in food product as various food-spoilage micro-organisms are exit. Consequently, the techniques are so complicated and diverse to state in one paragraph. This report divides the methods into several categories, physical, biological, and chemical, and introduces each technology briefly.
참고문헌
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and Pulsed Electric Fields, JFS M: Food Microbiology and Safety
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