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논문검색

분말 마와 절편 마의 품질변화 비교에 관한 연구

원문정보

A Study on Comparison of the Quality Changes Powder Yam and Sliced Yams

고의석, 심원철, 김찬우, 이학래, 전규배, 김재능

피인용수 : 0(자료제공 : 네이버학술정보)

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

Abstract
 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

저자정보

  • 고의석 Euisuk Ko. 연세대학교 패키징학과
  • 심원철 Woncheol Shim. 연세대학교 패키징학과
  • 김찬우 Chanwoo Kim. 연세대학교 패키징학과
  • 이학래 Hacrae Lee. 연세대학교 패키징학과
  • 전규배 Kyubae Jeon. 연세대학교 패키징학과
  • 김재능 Jaineung Kim. 연세대학교 패키징학과

참고문헌

자료제공 : 네이버학술정보

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