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http://dx.doi.org/10.21289/KSIC.2016.19.4.231

The Fermentation Analysis of Mungyeong Green Apple  

Kwon, Soon Goo (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ)
Choi, Sun Mi (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ)
Woo, Ji Hee (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ)
Supeno, Destiani (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ)
Choi, Won Sik (Dept. of Bio-Industrial Machinery Eng.,Pusan Natl. Univ)
Publication Information
Journal of the Korean Society of Industry Convergence / v.19, no.4, 2016 , pp. 231-236 More about this Journal
Abstract
In this study, Green apple from Mungyeong area was used as material in the fermentation process. In apple fruit growing process, to produce a high quality apple fruit, some Green apple should be removed. Since the removed Green apple fruit is inedible, it doesn't have any economical value. To solve this problem, this paper proposed fermentation process to increase the economical value of raw apple as a fermentation product. This research conducted seven days, and the pH and brix value analysis was done every 12 hours during fermentation process. The experimental results show that the fermentation product under blender treatment is better than cutting treatment and without cutting treatment. Initial brix 25% is the best treatment for fermentation because produce fermentation product with a good taste and aroma than other treatment.
Keywords
Mungyeong; Green apple; Fermentation; Brix;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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