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보리차의 추출 조작 관련 물성에 관하여 KCI 등재

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  • URLhttps://db.koreascholar.com/Article/Detail/42087
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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

In order to study the extraction mechanism of barley tea, some factors affecting extraction and physical properties of roasted barley and extract were examined. The main results of this study are as follows : 1. The roasted barley particles used as the raw materials were amorphous. Under the extraction condition used the average swelling ratio of the particles and imbibed volume were 1.39 and 1.65㎖/g respectively. The maximum soluble solid content in the roasted barley was 67.07%. 2. The concentrations of the barley extracts were determined by measuring their optical densitis at 420㎚ and the relationship between the concentration(C) and optical density(O. D. ) was expressed as : C = 6.178×O. D. As shown in the following relationship, the viscosities (μ: Ns/㎡) of barley extracts were influenced by concentration(C : ㎏/㎥) and temperature(T : ℃ ). μ=5.6731×10 exp (-4) e^(2.7×10 exp (-3)×C) μ=3.577×10 exp (-3) e^(-3.02×10 exp (-2)×T)

저자
  • 우나리야 | Na Ri Yah Woo
  • 송은승 | Eun Seung Song
  • 김현정 | Hyun Jung Kim
  • 서미숙 | Mi Sook Seo
  • 김애정 | Ae Jung Kim
  • | Nariyah Woo