한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권2호
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- Pages.167-171
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- 1994
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- 0367-6293(pISSN)
시금치 분말의 품질안정성에 대한 살균처리의 영향
Quality Stability of Spinach Powder As Influenced by Microbial Decontamination Treatment
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Kwon, Joong-Ho
(Department of Food Science and Technology, Kyungpook National University) ;
- Byun, Myung-Woo (Korea Atomic Energy Research Institute) ;
- Cho, Han-Ok (Korea Atomic Energy Research Institute) ;
- Choi, Jong-Uck (Department of Food Science and Technology, Kyungpook National University)
- 발행 : 1994.04.01
초록
편의식품 제조용으로 사용되는 시금치 분말의 미생물학적 품질개선을 목적으로 ethylene oxide와 감마선 조사의 살균효과 비교와 품질 안정성에 미치는 영향을 조사하였다. 시금치 분말시료의 미생물 혼입도는
With a view to improving microbiological quality of spinach powder which is currently used for convenience food production, comparative efficacy of ethylene oxide(EO) fumigation and gamma irradiation was investigated by determining microbial populations and physicochemical quality for treated samples. Spinach powder was contaminated with various microorganisms ranging from