Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 2
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- Pages.195-199
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- 2001
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- 0367-6293(pISSN)
Detection Capability by Change of Amylograph Characteristics of Irradiated Black Pepper
방사선 조사된 검은후추가루의 Amylograph Characteristics의 변화에 따른 검지 가능성
- Yi, Sang-Duk (Detection Lab. of Irradiated Food, Korea Atomic Energy Research Institute) ;
- Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University) ;
- Yang, Jae-Seung (Detection Lab. of Irradiated Food, Korea Atomic Energy Research Institute)
- Published : 2001.04.30
Abstract
A study was carried out to establish a detection method for irradiated black pepper using amylograph characteristics. The maximum viscosity, viscosity at
Amylograph를 이용하여 방사선 조사된 검은후추가루의 amylograph characteristics의 변화를 검사하고, 변화된 amylograph characteristics에 의해서 검은후추가루의 검지가 가능한지를 알아보기 위하여 본 실험은 수행되었다. Initial pasting temperatures, maximum viscosity temperatures는 조사선량의 증가에 따른 유의적인 변화가 관찰되지 않았다. Maximum viscosity(P),