한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권4호
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- Pages.445-450
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- 1990
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- 0367-6293(pISSN)
염절임 및 Blanching시 배추의 물리적 특성의 변화
Changes in Physical Characteristics of Chinese Cabbage during Salting and Blanching
- Kim, Ju-Bong (Department of Food Engineering, Yonsei University) ;
- Yoo, Myung-Sik (Department of Food Engineering, Yonsei University) ;
- Cho, Hyung-Yong (Department of Food Engineering, Yonsei University) ;
- Choi, Dong-Won (Department of Food Engineering, Yonsei University) ;
- Pyun, Yu-Ryang (Department of Food Engineering, Yonsei University)
- 발행 : 1990.08.01
초록
배추 가공을 위한 물리적 성질의 기초 자료로서 배추줄기의 염절임과 blanching시 중량, 부피 및 밀도의 변화를 측정하였다. 5% 이상의 소금 용액에 침지했을 때 배추의 중량 및 부피는 초기 4시간 동안에 급격히 감소되고 8시간 후에는 실질적으로 완료되었으며 이 때 중량감소율은
Changes in weight, volume and density of petiole tissue of Chinese cabbage during salting and blanching were investigated. Rapid changes in mass and volume occurred within 4 hours during salting in 5% salt solution and the changes were nearly completed after 8h. After salting, the reduction of mass and volume ranged between