Applied Biological Chemistry
- 제41권7호
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- Pages.545-549
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- 1998
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
전해산화수를 이용한 수출용 깐밤의 저장성 향상
Improvement in Storage Stability of Export Peeled-Chestnuts Using Electrolyzed Acid-water
- Kang, Jeng-Yeol (Department of Agricultural Chemistry, Taegu University) ;
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Kang, Sun-Chul
(Department of Biotechnology, Taegu University) ;
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Park, Shin
(Department of Agricultural Chemistry, Taegu University)
- 발행 : 1998.12.31
초록
수출용 깐밤의 유통과정 중 발생하는 백탁현상을 방지하기 위하여 전해산화수를 이용하여 수출용 깐밤의 저장성을 향상시키는 연구를 있다. 수출용 깐밤을 전해수로 저장하면서 저장액의 pH및 탁도 변화를 조사 하였는데,
This study was carried out to improve the storage stability of export peeled-chestnuts using electrolyzed acid-water, because ice-cold tap water generally used to store export peeled-chestnuts grew turbid during the cold chain, decreasing the quality. The changes of pH and turbidity in the electrolyzed water used for storing peeled-chestnuts were investigated. The pH value rapidly changed when stored at