Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 3
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- Pages.380-384
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- 1988
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- 0367-6293(pISSN)
Effects of Packaging Methods on Water Adsorption Rate and Shelf-life of Hot-air and Freeze Dried Garlic Slices
포장방법이 열풍 및 동결 건조마늘절편의 흡습속도와 Shelf-life 에 미치는 영향
- Koh, Ha-Young (Korea Food Research Institute) ;
- Park, Hyung-Woo (Korea Food Research Institute) ;
- Kang, Tong-Sam (Korea Food Research Institute) ;
- Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University)
- Published : 1988.06.01
Abstract
The coefficients of the hot-air and freeze dried garlic isotherms and the critical water activities of these were estimated to be 0.85-0.94 by the linear regression and 0.58-0.60 by the sensory evaluation and
열풍 및 동결건조 마늘플레이크의 등온흡습 곡선을 수분활성도 0.67 이하에서 직선회귀식으로 분석한 결과, 결정계수가 0.85-0.94 범위였으며, 기호도 및