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
Protect underlying tissues from injury: mechanical, heat, cold, biological
Prevent excess water loss
Act as a temperature regulator
Serve as a reservoir for food and water: adipose tissue
Serve as a sense organ for cutaneous senses: pain, heat, cold, pressure, touch
Prevent entrance of foreign bodies: microorganisms.
Epidermis
Keratinocytes, melanocytes
About 0.2mm thickness
Provide v
High-temperature decomposition
High-temperature splitting of water occurs at about 3000 °C. At this temperature, 10% of the water is decomposed and the remaining 90% can be recycled. To reduce the temperature, other processes for hightemperature splitting of water have been suggested:
▸Thermo-chemical cycles.
▸Hybrid systems coupling thermal decomposition and electrolytic
medium을 통해 처리하여 식품의 형태적 변형과 손상을 주지 않고 식품 저장성과 안정성을 높게함
② 원치 않는 병원성 미생물과 bio process작용, enzyme을 저해하여 식품의 질 향상
1. Pressure vessel(chamber) + its closure
2. Pressure generation system (pump)
3. Temperature control device
4. Fluid handling system
hightemperatures. For safety reasons, all activities in the RCA clean procedure should be performed in a Clean Station Work Area which is located under an exhaust fume hood.
[Figure 1] RCA cleaning
the RCA clean proceedure consists of the following steps
: Chemical Storage ⇒ Mix Organic Solution ⇒ Mix Ionic Solution ⇒ Mix HF Solution ⇒ Set-Up Bubbler Rinse