플라즈마 저장 중 포장방법에 따른 밀의 미생물 생육 및 품질 특성
Microbial growth and quality characteristics of wheat under different packaging conditions in plasma storage
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This study aimed to investigate the storage quality of Saegeumgang wheat under plasma storage with different packaging methods. Wheat was stored at 4℃ with ozone concentrations of 350-500 ppb for 8 months using gunny sacks and vacuum packaging. Microbial analysis revealed that gunny sack packaging kept contamination below detectable levels (<101 CFU/g) for up to 5 months, while vacuum packaging was more effective at suppressing mold. Moisture content increased over time, likely due to high humidity, and fat acidity rose to 34.30 mg KOH/100 g, with no significant difference between packaging types. These findings suggest that vacuum packaging in a plasma storage environment effectively inhibits microbial growth in wheat. However, further research is required to optimize storage conditions to minimize moisture accumulation and lipid oxidation.
Abstract
This study aimed to investigate the storage quality of Saegeumgang wheat under plasma storage with different packaging methods. Wheat was stored at 4℃ with ozone concentrations of 350-500 ppb for 8 months using gunny sacks and vacuum packaging. Microbial analysis revealed that gunny sack packaging kept contamination below detectable levels (<101 CFU/g) for up to 5 months, while vacuum packaging was more effective at suppressing mold. Moisture content increased over time, likely due to high humidity, and fat acidity rose to 34.30 mg KOH/100 g, with no significant difference between packaging types. These findings suggest that vacuum packaging in a plasma storage environment effectively inhibits microbial growth in wheat. However, further research is required to optimize storage conditions to minimize moisture accumulation and lipid oxidation.