TREATMENT OF CHINESE CABBAGE JUICE

  • Kim, S. H. (Division of Agricultural Engineering, Kangwon National University) ;
  • N. Proydak (Dept. of Agricultural Machinery, Don State Technical Universit) ;
  • B. S. Shin (Division of Agricultural Engineering, Kangwon National University)
  • 발행 : 2000.11.01

초록

The coagulation of Chinese cabbage juice can be accomplished by applying the combine method of the formic acid with rate of 3% and in four hours the propionic acid with rate of 1 % in the juice. The separation of coagulation into the protein paste and the brown juice completed in 6.5 hours by set up method in special storage. The protein paste can be stored safely for 30 days in anaerobic condition.

키워드