Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 3
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- Pages.629-633
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- 2000
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- 0367-6293(pISSN)
Effects on Anticaking of Powdered Onions by Treatment of Anticaking Agents
Anticaking agents 처리가 분말양파의 덩어리 형성억제에 미치는 영향
- Kee, Hae-Jin (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Jung, Soon-Taek (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Park, Yang-Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Jung, Dong-Ok (Department of Food and Cooking Science, Chodang University)
- 기해진 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 박양균 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
- 정동옥 (초당대학교 조리과학과)
- Published : 2000.06.30
Abstract
To prevent the caking of powdered onions, various anticaking agents were evaluated. Effects of pre-treatment and post-treatment with anticaking agents on the degree of caking were investigated. Among various antiagglomerants corn starch and waxy corn starch were selected. The degree of caking with various particle sizes of
분말양파의 덩어리 형성을 억제하기 위해서 anticaking agent를 선발하였고 전처리 및 후처리가 덩어리 형성에 미치는 영향을 조사하였다. 여러 가지 고결방지제 중 옥수수전분과 찰옥수수전분을 anticaking agent로 선정하였다.