한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제19권6호
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- Pages.515-519
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- 1987
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- 0367-6293(pISSN)
배추조직의 가열 연화의 속도론적 연구
Kinetics of Thermal Softening of Chinese Cabbage Tissue
- Choi, Dong-Won (Department of Food Engineering, Yonsei University) ;
- Kim, Joo-Bong (Department of Food Engineering, Yonsei University) ;
- Yoo, Myung-Sik (Hai-Tai Confectionary Co.) ;
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Pyun, Yu-Ryang
(Department of Food Engineering, Yonsei University)
- 발행 : 1987.12.01
초록
가열에 의한 생배추 및 절임배추 조직의 동적변화를 Instron을 사용하여 puncture test로 측정연구하였다.
The kinetics of thermal softening of chinese cabbage was investigated by puncture tests with an Instron. It was concluded that low temperature-long time blanching and pasteurization process provided an opportunity of improving the texture of pasteurized Kimchi. The rate of softening showed apparent first order kinetics, and the apparent Arrhenius activation energies ranged from 2.8-42.4 kcal/mol. The temperature dependency of the softening rate during pasteurization was more profound by blanching at blanching at higher temperature.
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