한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권5호
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- Pages.1216-1220
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- 1999
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- 0367-6293(pISSN)
Low-temperature Blanching 처리가 밤가루의 물리적 특성에 미치는 영향
Effects of Low-temperature Blanching on Physical Properties of Chestnut Powder
- Lim, Jeong-Ho (Department of Food Science & Technology, Kyungpook National University) ;
- Kim, Jun-Han (Department of Food Science & Technology, Kyungpook National University) ;
- Seo, Young-Ho (Department of Food Science & Technology, Kyungpook National University) ;
- Moon, Kwang-Deog (Department of Food Science & Technology, Kyungpook National University)
- 발행 : 1999.10.31
초록
팽윤도와 용해도는 blanching time이 길어질수록 증가했으며 blanching 온도
The effects of low-temperature blanching on the physical properties of chestnut powder were studied. Chestnuts were blanched in water for 15, 30 and 60 min., each at three temperatures viz.