Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 5
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- Pages.1216-1220
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- 1999
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- 0367-6293(pISSN)
Effects of Low-temperature Blanching on Physical Properties of Chestnut Powder
Low-temperature Blanching 처리가 밤가루의 물리적 특성에 미치는 영향
- Lim, Jeong-Ho (Department of Food Science & Technology, Kyungpook National University) ;
- Kim, Jun-Han (Department of Food Science & Technology, Kyungpook National University) ;
- Seo, Young-Ho (Department of Food Science & Technology, Kyungpook National University) ;
- Moon, Kwang-Deog (Department of Food Science & Technology, Kyungpook National University)
- Published : 1999.10.31
Abstract
The effects of low-temperature blanching on the physical properties of chestnut powder were studied. Chestnuts were blanched in water for 15, 30 and 60 min., each at three temperatures viz.
팽윤도와 용해도는 blanching time이 길어질수록 증가했으며 blanching 온도