Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 2
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- Pages.206-210
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- 1984
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- 0367-6293(pISSN)
Heat Penetration of Canned Oyster Mushroom
느타리버섯 통조림의 전열특성
- Lee, Dong-Sun (Food Research Institute, AFDC) ;
- Park, Noh-Hyeon (Food Research Institute, AFDC) ;
- Shin, Dong-Hwa (Food Research Institute, AFDC) ;
- Min, Byong-Yong (Food Research Institute, AFDC)
- Published : 1984.06.30
Abstract
Heat penetration pattern of canned oyster mushroom(Pleurotus astreatus) was monitored for processing variables-can size, heating temperature and solid fill fraction, and its effects on sterilization condition was reviewed. The
느타리버섯 통조림의 관형별 및 살균온도에 따른 충전고형량별 열침투특성을 측정하고 이에 따른 제반 살균조건을 검토하였다. 고형량비가 감소함에 따라
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