원문정보
A Study on Comparison of the Quality Changes Powder Yam and Sliced Yams
초록
영어
In this experiment, alcohol and blanching treatments were used for food packaging materials, quality of powder yam and sliced yams (5 mm size) were compared by alcohol concentration and time for measuring change of color, weight, moisture content saccharinity and decomposition. 5% and 10% alcohol were used to alcohol treatment for 5, 10 seconds each. Packaging materials were used OPP(30 μm), PET(25 μm), ON(25 μm) and all materials heat sealable were coated. Quality of powder yam were not changed during storage at low temperature however were changed during storage at room temperature after 5 days. In conclusion, powder yam were needed packaging materials with high water barrier property from moisture, sliced yams were high quality when packaged by ON and stored at low temperature. Therefore, using packaging materials with low oxygen permeability were expected to reduced quality degradation about browning of powder yam and sliced yams.
목차
서론
재료 및 방법
1. 실험재료
2. 실험방법
결과 및 고찰
1. 색도 변화
2. 무게 변화
3. 수분함량 변화
4. 당도 변화
5. 부패율 변화
요약
감사의 글
참고문헌