한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권2호
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- Pages.380-386
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- 2000
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- 0367-6293(pISSN)
Electron Beam 조사가 고추 및 생강 분말의 미생물학적 및 관능적 품질에 미치는 영향
Effects of Electron Beam Irradiation on Microbiological and Organoleptic Qualities of Powdered Red Pepper and Ginger
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Lee, Jung-Eun
(Department of Food Science and Technology, Kyungpook National University) ;
- Kwon, Oh-Jin (Taekyeung College) ;
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Kwon, Joong-Ho
(Department of Food Science and Technology, Kyungpook National University)
- 발행 : 2000.04.30
초록
향신료의 살균기법을 연구할 목적으로 전자선(electron beam) 이용하여 고추 및 생강 분말의 미생물학적 및 관능적 품질에 미치는 영향을 감마선과 비교 평가하였다. 사용된 시료의 총세균은
Electron beam (EB) was applied to study the sterilizing techniques for powdered red pepper and ginger by determining their quality over gamma radiation (GR) from the microbiological and organoleptic points of view. The samples showed high microbial loads, such as
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