원문정보
Effect of Treating and Blanching on Qualities Preservation of Packaged Fresh-cut Yam
초록
영어
In this experiment, sliced yams (5 mm size) were used for research. Alcohol treatment and blanching treatment were used in this experiments. Color change, hardness, microorganism total count, and PPO activity of the packaged yam were measured. In result, colors of the treated yam were significantly changed in alcohol treatment with different concentration. 5% alcohol treatment is better than 10% alcohol treatment in browning inhibition of fresh-cut yam. But in blanching treatment, color change had no significant different. PPO activity of 1 min blanching packaged yam were decreased 50% and PPO activity of 5 min blanching packaged yam were decreased 85%. In the case of hardness were decreased in both experimental groups. especially 1 min, 3 min and 5 min blanching films, hardness were decreased more than 10 N. Also, both treatments are inhibited the growth of microorganisms effectively.
목차
서론
재료 및 방법
1. 실험재료
2. 실험방법
3. PPO(Polyphenol Oxidase) 활성도 측정
4. 색도, 경도 측정
5. 미생물의 총 균수 측정
6. 통계처리
결과 및 고찰
1. 알코올 처리에 따른 색의 변화
2. 블랜칭 시간에 따른 PPO(Polyphenol oxidase)activity와 색의 변화
3. 마의 물리적 품질에 미치는 영향
4. 미생물에 미치는 영향
요약
감사의 글
참고문헌