Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 14 Issue 1
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- Pages.16-20
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- 1982
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- 0367-6293(pISSN)
Changes in Texture during the Boiling Process of Potatoes
감자의 증자중(蒸煮中) 텍스쳐의 변화(變化)
- Lee, Dong-Sun (Food Research Institute/AFDC) ;
- Pyun, Yu-Ryang (Department of Food Engineering, Yonsei University) ;
- Kwon, Yun-Jung ;
- Shin, Dong-Hwa (Food Research Institute/AFDC)
- Published : 1982.03.30
Abstract
The texture changes of potato of the variety ‘Namjack’ were determined as a function of temperature and boiling time by a puncture test with Universal Testing Machine. Apart from texture measurement, heat penetration test and sensory evaluation were carried out. Textural softening during cocking could be expressed by the puncture work and was followed first order kinetics. The Z-value for texture changes was
남작 품종의 감자를 열탕 중에서 증자하면서 열침투 특성과 텍스쳐의 변화를 증자온도 및 시간의 함수로 측정하였다. 열침투 특성값
Keywords