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http://dx.doi.org/10.3746/jkfn.2007.36.5.609

Studies on the Manufacturing of Sujeonggwa (Korean Traditional Cinnamon Flavored Persimmon Punch) Edible in Severe Environment by Gamma Irradiation  

Park, Jae-Nam (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Kwan-Soo (Dept. of Applied Science, Graduate School of Chosun University)
Han, Kyu-Jai (Dept. of Applied Science, Graduate School of Chosun University)
Sul, Min-Sook (Dept. of Nutrition and Culinary Science, Hankyong National University)
Lee, Hyun-Ja (Dept. of Nutrition and Culinary Science, Hankyong National University)
Byun, Myung-Woo (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.5, 2007 , pp. 609-615 More about this Journal
Abstract
This study was conducted to develop the method for the safe supply of Sujeonggwa (cinnamon flavored persimmon punch) in severe environments such as space, desert or deep sea, by the combined treatment of gamma irradiation with other food technologies. Commercially prepared Sujeonggwa powder could be sterilized at 4.5 kGy or above doses. However, sensory characteristics of gamma-irradiated Sujeonggwa decreased depending upon the dose. The combined treatment of vacuum packaging with the addition of vitamin C and cinnamic aldehyde in Sujeonggwa powder could minimize the change of sensory qualities induced by ionizing irradiation.
Keywords
Sujeonggwa; microbial safety; gamma irradiation; cinnamic aldehyde;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By SCOPUS : 3
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