Proceedings of the Korean Society for Agricultural Machinery Conference (한국농업기계학회:학술대회논문집)
- 2000.11c
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- Pages.792-802
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- 2000
TREATMENT OF CHINESE CABBAGE JUICE
- Kim, S. H. (Division of Agricultural Engineering, Kangwon National University) ;
- N. Proydak (Dept. of Agricultural Machinery, Don State Technical Universit) ;
- B. S. Shin (Division of Agricultural Engineering, Kangwon National University)
- Published : 2000.11.01
Abstract
The coagulation of Chinese cabbage juice can be accomplished by applying the combine method of the formic acid with rate of 3% and in four hours the propionic acid with rate of 1 % in the juice. The separation of coagulation into the protein paste and the brown juice completed in 6.5 hours by set up method in special storage. The protein paste can be stored safely for 30 days in anaerobic condition.
Keywords
- Chinese Cabbage Waste;
- Wet Fractionation;
- Coagulation;
- Storage;
- Fibrous Residue;
- Protein Paste;
- Brown Juice