한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권3호
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- Pages.545-551
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- 1996
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- 0367-6293(pISSN)
카라기난 필름의 투습 특성
Water-Vapor Transfer Characteristics of Carrageenan-Based Edible Film
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Rhim, Jong-Whan
(Department of Food Engineering, Mokpo National University) ;
- Hwang, Keum-Taek (Department of Food Engineering, Mokpo National University) ;
- Park, Hyun-Jin (Department of Food Engineering, Mokpo National University) ;
- Jung, Soon-Teck (Department of Food Engineering, Mokpo National University)
- 발행 : 1996.06.30
초록
카라기난을 사용하여 제조한 생분해성 필름의 분말식품에 대한 응용성을 조사하기 위한 연구의 일환으로 3종의 두께(0.05, 0.08, 0.11 mm)로 제작된 카라기난 필름을 사용하여 5가지의 온도(20, 25, 30, 35,
Water-vapor transmission rate and water-vapor permeability of carrageenan-based edible film with three different thicknesses of 0.05, 0.08 and 0.11 mm were measured to investigate the potential applicability of the films to powder foods at five different temperatures (20, 25, 30. 35 and
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