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한국식품저장유통학회지 (Korean J. Food Preserv.)
(한국식품저장유통학회지)
제1권 제1호 (1994.06)
pp.55-60
pp.55-60
한국식품저장유통학회
(The Korean Society of Food Preservation)
초록
To invedtigate the effect of refrigerate case on the Quality of strawberry during circulation, the temperature changes on the amounts of dry ice and ice cube were examined. And also, the effect of precooling on the changes in temperature and quality of the fruits were studied. Strawberry precooling-treated at 4 for 24hours was prolonged the shelf-life, and Quality was Progressed.150g of dry-ice Per kg of the strawberry was kept quality. It was prolonged more 2 days than present circulation system.
저자
