한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권3호
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- Pages.324-328
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- 1995
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- 0367-6293(pISSN)
제조조건에 따른 두부의 물성연구
Rheological Studies of the Tofu upon the Processing Conditions
- Kim, Hag-Jung (Department of Food Processing, Kyunghee University) ;
- Kim, Byung-Yong (Department of Food Processing, Kyunghee University) ;
- Kim, Myung-Hwan (Department of Food Engineering, Dankook University)
- 발행 : 1995.06.30
초록
두부의 제조공정(응고제 종류 및 양, 두유가열온도, 성형압력)에 따른 두부의 물성학적 성질의 변화를 파손강도와 응력완화현상을 이용하여 측정, 분석하였다. 각 응고제
The changes in the rheological properties of soybean curd upon the processing conditions were measured by the failure test, and analyzed by the stress-relaxation data. Soybean curd coagulated with