한국식품저장유통학회:학술대회논문집 (Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference)
- 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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- Pages.167.1-167
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- 2003
Effect of heat shock on the quality of fresh-cut apple cubes
- Li Zuo (Department of Food Science & Engineering, Daegu University) ;
- Lee, Eun-Ju (Department of Food Science & Engineering, Daegu University) ;
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Lee, Jun-Ho
(Department of Food Science & Engineering, Daegu University)
- 발행 : 2003.10.01
초록
To maintain high quality and to extend the shelf life of intact and minimally processed apple cubes, the effect of heat shock on the texture and color of apple cubes (Fuji) was evaluated in this study. After peeled and cored, the apples were cut into cubes of 1.5 cm. The heat shock was immersion in heated water from 25
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