Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Batch Scale Storage of Sprouting Foods by Irradiation Combined with Natural Low Temperature - II. Suitability for Potato Chip Processing of Irradiated Potatoes after Storage -

방사선(放射線) 조사(照射)와 자연저온(自然低溫)에 의한 발아식품(發芽食品)의 Batch Scale 저장(貯藏)에 관(關)한 연구(硏究) - 제2보(第二報) : 조사(照射)감자의 장기간(長期間) 저장후(貯藏後) Potato Chip 가공적성(加工適性)에 대하여 -

  • Byun, Myung-Woo (Radiation Agri. Div., Korea Advanced Energy Research Institute) ;
  • Lee, Chul-Ho (Dept. of Food Technology, Korea University) ;
  • Cho, Han-Ok (Radiation Agri. Div., Korea Advanced Energy Research Institute) ;
  • Kwon, Joong-Ho (Radiation Agri. Div., Korea Advanced Energy Research Institute) ;
  • Yang, Ho-Sook (Radiation Agri. Div., Korea Advanced Energy Research Institute)
  • 변명우 (한국에너지연구소 방사선농학연구실) ;
  • 이철호 (고려대학교 식품공학과) ;
  • 조한옥 (한국에너지연구소 방사선농학연구실) ;
  • 권중호 (한국에너지연구소 방사선농학연구실) ;
  • 양호숙 (한국에너지연구소 방사선농학연구실)
  • Published : 1982.12.30
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Abstract

Two varieties of potatoes, Irish cobbler and Shimabara stored for seven and nine months respectively by irradiation combined with natural low temperature (year-round temperature change:$2{\sim}17^{\circ}C)$ on a batch scale were investigated on the suitability for processing of potato chip. Nine months after storage, irradiated potatoes (Irish cobbler) tended to maintain somewhat-better texture and sensory quality than untreated in potato chip processing. Peel rate, closely related to potato chip yield, of untreated potatoes were $20{\sim}25%$ higher than those of irradiated and Agtron color determination of potato chip from both irradiated were commercially acceptable. Preservation of potatoes by irradiation combined with natural low temperature was evaluated as an alternative method of the supply for raw materials of potato chip processing in the off season in Korea.

감마선 조사(照射)와 자연저온(自然低溫)에 의한 감자의 상업적(商業的) 저장법(貯藏法) 개발(開發)을 목표(目標)로 제일보(第一報)와 같은 방법으로 Irish cobbler와 Shimabara 품종(品種)을 7개월(個月) 및 9개월간(個月間) 각각(各各) 저장(貯藏)하면서 potato chip 제조적성(製造適性)에 대한 실험(實驗)을 한 결과(結果)는 다음과 같다. 1. 9개월간(個月間) 저장(貯藏)한 Irish cobbler로 제조(製造)된 potato chip은 기계적(機械的) 및 관능검사결과(官能檢査結果) 대조구(對照區)가 무처리구(無處理區)보다 우수하였다. 2. Potato chip 수율(收率)에 영향이 큰 제피율(除皮率)에 따른 손실은 무처리구(無處理區)가 조사구(照射區)보다 $20{\sim}25%$ 높았다. 3. 단경기(端境期)에 있어서 potato chip 가공원료(加工原料)로써 방사선(放射線)과 자연저온(自然低溫)에 의하여 저장(貯藏)된 감자가 적당하였다.

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