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고형분과 액상의 분리 및 형상을 달리한 대용량 당근 레토르트 제품의 52주 저장기간에 따른 품질변화 특성 KCI 등재

Quality Changes of Carrot Retort Products in a Large-scale Pouch During 52 Weeks of Storage Under Different Packaging Methods and Package Shapes

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Quality changes of carrots thermally processed in a large size (5 kg) retort pouch during 52 weeks of storage were investigated under different packaging methods and package shapes. To improve the efficiency of thermal processing (121.1oC, 0.15 MPa), the carrot (i.e., solid) and the broth (i.e., liquid) of the carrot soup were separately packed and sterilized. The quality changes of carrot packed without liquid were compared with those with liquid. Two different package shapes such as rectangular parallelepiped and cube were also evaluated to figure out the efficiency of the heat penetration rate for a large-sized pouch. The TTT (F0-values = 6) were 27, 54, and 114 min from the rectangular parallelepiped, cube, and solid/liquid mixed groups, respectively. In the mixed groups, the hardness and chewiness of solids (carrot) were significantly smaller than those measured in the other groups as TTT increased. Carrots treated in the rectangular parallelepiped shape showed a significantly higher texture than the cube shape. The CV of hardness and chewiness in the rectangular parallelepiped and the cube shape were calculated as 7.56 and 47.19, and 29.16 and 65.28, respectively. This demonstrated that a more uniform quality can be obtained from the rectangular parallelepiped shape.

저자
  • 김윤성(강원대학교 식품생명공학과) | Yoon Sung Kim
  • 김주흥(강원대학교 식품생명공학과) | Joo Heung Kim
  • 윤원병(강원대학교 식품생명공학과) | Won Byong Yoon Corresponding author