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논문 상세정보

박피 밤의 저장온도에 따른 품질 특성 변화

Changes in Quality Characteristics of Peeled Chestnuts with Storage Temperature

Abstract

Peeled chestnuts were stored at different temperatures($-10^{\circ}C$ and $-20^{\circ}C$) and for different times(0, 10, and 20 min at $90^{\circ}C$) for blanching over a 6 month period. Analyses were conducted for moisture content, total sugar content, browning index, polyphenol compounds, PPO activity, and SEM. Moisture content and PPO activity were increased by storage time. The increments for the samples stored at $-20^{\circ}C$ were lower that for the samples stored at $-10^{\circ}C$. The Browning index was increased by storage time, and increments for the samples stored at $-20^{\circ}C$ were lower that for the samples stored at $-10^{\circ}C$. Scanning electronic microscopy(SEM) studies were performed on peeled chestnuts. Results showed that the wrinkle structure of the cell wall was enhanced by storage time, and the level of enhancement was higher at $-10^{\circ}C$ than at $-20^{\circ}C$.

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참고문헌 (11)

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이 논문을 인용한 문헌 (2)

  1. Kim, Hyeon-Ju ; Jeong, Ji Hee ; Jo, Yu Na ; Jin, Dong Eun ; Jin, Su Il ; Kim, Man-Jo ; Heo, Ho Jin 2013. "Effect of Daebo (Castanea crenata) Inner Skin Extract on TMT-induced Learning and Memory Injury" 한국식품과학회지 = Korean journal of food science and technology, 45(5): 661~665 
  2. Oh, Sung-Il ; Kim, Mahn-Jo 2014. "Changes in Quality Characteristics of Peeled Chestnut 'Tsukuba' According to Storage Temperature and Peeling Method" 韓國資源植物學會誌 = Korean journal of plant resources, 27(1): 72~79 

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