Korean Journal of Agricultural Science (농업과학연구)
- Volume 21 Issue 2
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- Pages.133-141
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- 1994
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- 2466-2402(pISSN)
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- 2466-2410(eISSN)
Changes of physical properties in model foods on thawing method
모형식품의 해동방법에 따른 물성변화
- Lee, Jae-Hak (Department of Food Science and Technology, College of Agriculture, Chungnam National University) ;
- Park, Young-Deok (Department of Food Science and Technology, College of Agriculture, Chungnam National University) ;
- Kang, Hyun-Ah (Department of Food Science and Technology, College of Agriculture, Chungnam National University) ;
- Chang, Kyu-Seob (Department of Food Science and Technology, College of Agriculture, Chungnam National University)
- Published : 1994.12.31
Abstract
Optimal thawing conditions of frozen model foods containing protein and starch were nvestigated at various thawing conditions such as room temperature, hot air, and microwave heating. Hardness of the frozen model foods was getting higher as the water content increased. Thawing rates at room temperature, hot-air heating at
냉동식품을 해동하는데 적절한 해동시간과 최적해동방법을 규명하고자 감자전분, 옥수수전분 및 대두단백질을 일정비율로 혼합한 모형식품을 시료로하여 실온, 열풍 및 초단파 가열방법으로 해동하였을 때의 조직과 색의 변화 및 Drip올 측정 하였다. 동결된 모형식품의 Hardnesss는 수분함량이 적을수록 증가 하였고 단백질이 전분보다 더 낮았다. 일정성분비의 (P4S2) 해동율은 각각 실온해동 ; 0.02 kg/min,