한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권1호
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- Pages.145-148
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- 1989
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- 0367-6293(pISSN)
건조방법에 따른 표고버섯의 품질변화
Changes in Quality of Shiitake Mushroom(Lentinus edodes) by Different Drying Methods
- Baek, Hyung-Hee (Food Science and Technology Lab., Korea Food Research Institute) ;
- Kim, Dong-Man (Food Science and Technology Lab., Korea Food Research Institute) ;
- Kim, Kil-Hwan (Food Science and Technology Lab., Korea Food Research Institute)
- 발행 : 1989.02.01
초록
건조표고버섯의 품질을 향상시키기 위해 열풍, 원적외선 및 냉동 건조시 건조조건이 품질에 미치는 영향에 대해 조사하였다.
Shiitake mushrooms were dried by hot air, far infrared and freeze dryers in order to compare qualities after drying. When hot air drying was performed with the four temperature variations ranged from