Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 6
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- Pages.749-754
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- 1988
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- 0367-6293(pISSN)
Comparison of Cutting and Compression Tests for the Texture Measurement of Chinese Cabbage Leaves
절단시험과 압착시험에 의한 배추잎의 조직감 측정 비교
- Lee, Cherl-Ho (Department of Food Technology, Korea University) ;
- Hwang, In-Ju (Department of Food Technology, Korea University)
- Published : 1988.12.01
Abstract
The texture measurement of Chinese cabbage leaves used for Kimchi preparation were con ducted by cutting and compression test and the results were compared to the sensory evaluation. The cutting force of cabbage leaf stalk increased by blanching or salting, and a maximum cutting force was attained by salting in 15% salt solution for 5 hours. The compression force and recovered height measured by compression test of Chinese cabbage leaf stalk decreased by blanching or salting, and the breaking point disappeared. Treatment with
김장용 배추잎의 조직감 평가를 위하여 절단시험 및 압착시험에 의한 기계적 측정을 시도하였으며 관능검사 결과와 비교하였다. 배추잎의 절단강도는 소금절임이나 가열데침에 의하여 증가하였으며 15% 식염용액에서 5시간 절임으로써 최대치에 도달하였다. 압착시험에서 얻은 압착강도와 회복높이는 가열데침이나 소금절임에 의하셔 감소되었으며 파열점은 소실되었나. 생배추를