ปัจจัยที่ส่งผลต่อการลดจำนวนเชื้อจุลินทรีย์ด้วยแสงอัลตราไวโอเลตในผลิตภัณฑ์น้ำพริก

Abstract

UV disinfection is of growing interest in the food industry since it was demonstrated that UV light is very effective against
microorganism of major important for the spoilage and safety of food products. In the advantage, the microbial decreasing was extend shelf-life of food products were stored on the market-shelf in a long period of time. The objectives of this research were -i) to
studied 2 factors of UV disinfection in order to inactivated microorganism of chili paste products were distance of UV lamp and
surface area of tray in the cabinet (30, 40, 50 and 60 cm) and time to expose foodstuff (30, 60 and 150 min). And ii) to selected
the optimized condition of UV irradiation for 4 chili paste products (Playang, Kangped, Kangsom and Lab). A new UV disinfection
cabinet for microorganism decreasing was invented for used in this study. The size of cabinet was 94x60x70 cm (width x length x
height) containing UV-C lamps (18 watt) provide a wavelength of 254 nm with an average intensity of 7270 W/cm2. The result
found the distance of UV lamp and surface area of tray in the cabinet was the main factor to reduce microorganism that contaminate
in chili paste products and the optimum condition to reduce microorganism of 4 types of chili paste products was to expose foodstuff
to UV in a distance of 40 centimeters for 15 min. At this condition, total microorganisms were 90-99 % inactivated compared to
the control.