Effects of acid soaking (AS) and thermal sterilization (TS) on the shape and quality characteristics of Tteokbokki rice cake (TRC) were investigated. The F-value of a sequential process (SP) of the combination of AS and TS was quantitatively determined with a reference microorganism of Bacillus cereus. F-values were evaluated according to the minimum and the maximum D-value of B. cereus and the reduction exponent (m=12). The heat penetration curves at cold point (CP) of TRC (400 g) were used to estimate the TS time at 121, 100, and 95℃. F-values of the SP were revised according to the adjusted m values after AS at different pH. The non-uniformity parameters (NUP) of TRC had no significant changes during AS but it dramatically increased after applying TS at a low pH by AS. The result of solubilized starch contents (SSC) demonstrated that the shape changes during SP are related to SSC. The texture characteristics and the whiteness were significantly influenced by a low pH condition (3.5) (p<0.05). Sensory analysis showed that a lower pH and a longer thermal processing time influenced negatively on the acceptability. This study showed that pH 4.0 and 95℃ was an optimum condition for the SP.

Abstract
 서 론
 재료 및 방법
  1. 실험재료
  2. 떡볶이 떡 시료 준비
  3. 떡볶이 떡 살균
  4. 산미료 침지 및 pH 측정
  5. 수학적 모델
  6. 산침지와 살균복합공정에서의 살균도
  7. 떡볶이 떡 형상 분석
  8. 전분 용출도 측정
  9. 떡의 Bacillus cereus 균수 측정
  10. 떡의 조직감 측정
  11. 색도 측정
  12. 관능평가
  13. 통계처리
 결과 및 고찰
  1. 떡볶이 떡의 살균 온도 및 시간 도출
  2. 살균 중의 떡볶이 떡의 온도 변화
  3. 살균 온도에 따른 떡의 형상 변화
  4. 산 침지에 따른 떡의 pH 변화와 모델링
  5. 산침지에 의한 감균지수 변화
  6. 산침지-가열살균 복합공정에서의 형상 변화
  7. 가열 온도, 가열 시간 및 pH에 따른 떡의 전분 용출도
  8. 조직감
  9. 색도
  10. 관능평가
 요약 및 결론
 References

• 정화빈(강원대학교 농업생명과학대학 식품생명공학 전공 석사과정) | Hwabin Jung (Master’s Student, Dept. of Food Science and Biotechnology, Kangwon National University)
• 유채린(강원대학교 농업생명과학대학 식품생명공학 전공 석사과정) | Chae Rin Yu (Master’s Student, Dept. of Food Science and Biotechnology, Kangwon National University)
• 박현우(강원대학교 농업생명과학대학 식품생명공학 전공 석사과정) | Hyeon Woo Park (Master’s Student, Dept. of Food Science and Biotechnology, Kangwon National University)
• 윤원병(강원대학교 농업생명과학대학 식품생명공학 전공 정교수) | Won Byong Yoon (Full Professor, Dept. of Food Science and Biotechnology, Kangwon National University) Corresponding author