논문 상세보기

일반성분분석을 통한 군납 건빵의 배합비 관리 연구 KCI 등재

Study on the Management of Mix Proportioning for the Military Hardtack by Nutritional Components Analysis

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/366959
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

In this study, the nutritional components (moisture, fat, protein, ash) value of military hardtack was collected and analyzed to control the mixing ratio of rice and flour. Hardtack from 4 factories was analyzed by 3 testing organizations certified by the Korean Ministry Food and Drug Safety. In addition, the accuracy and collaborative study possibility of each organization were evaluated in Q-test and HorRat. Also, other hardtack groups with different mixing ratios were compared to quality control of hardtack by I-MR charts. As a result, the HorRat and Q-test values of test organizations were 0.5-6.2 and 0.08-0.91, respectively. The quality of hardtack by the factories was similar. However, for accurate management of the mixing ratio, suggesting both upper and lower limit requirements of the nutritional components is necessary.

목차
Abstract
 서 론
 재료 및 방법
 결과 및 고찰
 결 론
 References
저자
  • 이동헌(국방기술품질원/동국대학교 식품생명공학과) | Donghun Lee (Defence Agency for Technology and Quality/Department of Food science and Biotechnology, Dongguk University)
  • 정민홍(국방기술품질원) | Minhong Jeong (Defence Agency for Technology and Quality)
  • 변지은(국방기술품질원) | Ji Eun Byun (Defence Agency for Technology and Quality)
  • 이광근(동국대학교 식품생명공학과) | Kwang-Geun Lee (Department of Food science and Biotechnology, Dongguk University) Corresponding author