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밤의 박피를 위한 산 및 알카리 처리 효과와 물리적 특성 KCI 등재 SCOPUS

Effects of Acid and Alkali Treatment for Chestnut Peeling and Its Physical Properties

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

밤의 효율적 박피 방법을 개발하기 위하여 산 및 알카리 처리에 의한 내피 및 외피의 박피효과를 조사하고, 밤의 형태학적, 물리적 특성을 조사하였다. 알카리 처리에 의한 밤 내피의 박피 정도는 4%, NaOH 15분 처리시 박피가 가장 잘 되었으며, 산처리에 의한 박피는 3% HCIO 농도로 5에서 30분 처리시 박피가 가장 잘 되었다. 그러나 이러한 화학적 처리시 온도가 높아지고 처리시간이 길어질수록 색상, 경도 등의 품질저하가 나타나 낮은 온도

To develop the effective method for chestnut peeling, we examined the effect of peeling by acid and alkali treatment on their concentration, immersion temperature and time. Furthermore the physical properties of chestnut were investigated. In alkali treatment, 9% NaOH treated at 40 for 9min was the most efficient for peeling outer peel, while acid treatment was less effective. But in the peeling of inner peel, acid treatment was more effective than alkali, especially, 3% HCIO treated at 50 for 30 min was the most effective. The correalation coefficient between weight and inner(outer) peel weight was higher than other physical properties, and multiple regression equation was established for predicting inner(outer) peel weight

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  • 김영찬
  • 홍순기
  • 최종욱
  • 이주백
  • 정신교