Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 6
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- Pages.991-996
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- 1995
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- 0367-6293(pISSN)
Inactivation of Microorganisms and Browning Enzymes in Angelica keiskei Juice Using High Hydrostatic Pressure
초고압을 이용한 신선초 녹즙의 살균 및 갈색화 효소의 불활성화
- Lee, Dong-Un (Department of Food and Biotechnology, Yonsei University) ;
- Park, Ji-Yong (Department of Food and Biotechnology, Yonsei University) ;
- Lee, Yun-Bom (R&D Center, Pulmuone Co., Ltd.) ;
- Yeo, Ick-Hyun (R&D Center, Pulmuone Co., Ltd.)
- Published : 1995.12.31
Abstract
Effects of high hydrostatic pressure on microorganisms and browning enzymes in Angelica keiskei juice were investigated using response surface methodology. The optimum process condition for maximum reduction of total aerobes was
비열처리공법 중 하나로 새롭게 주목받고 있는 초고압처리를 신선초 녹즙에 적용하여 미생물의 살균정도 및 갈변효소의 불활성화정도를 살펴보았다. 실험에는
Keywords
- high hydrostatic pressure;
- Angelica keiskei juice;
- polyphenol oxidase;
- peroxidase;
- response surface methodology