Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 3
- /
- Pages.324-328
- /
- 1995
- /
- 0367-6293(pISSN)
Rheological Studies of the Tofu upon the Processing Conditions
제조조건에 따른 두부의 물성연구
- 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)
- Published : 1995.06.30
Abstract
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
두부의 제조공정(응고제 종류 및 양, 두유가열온도, 성형압력)에 따른 두부의 물성학적 성질의 변화를 파손강도와 응력완화현상을 이용하여 측정, 분석하였다. 각 응고제