KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)
- Volume 51 Issue spc1
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- Pages.198-203
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- 2006
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- 0252-9777(pISSN)
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- 2287-8432(eISSN)
Making Techniques of Hight Quality Powder in Sweetpotato
고구마 고품질 분말 제조기술
- Lee, Joon-Seol (Mokpo Experiment Station, National institute of Crop Science, RDA) ;
- Ahn, Young-Sup (National institute of Crop Science, RDA) ;
- Kim, Hag-Sin (Mokpo Experiment Station, National institute of Crop Science, RDA) ;
- Chung, Mi-Nam (Rural Development Administration) ;
- Jeong, Byeong-Choon (Mokpo Experiment Station, National institute of Crop Science, RDA)
- Published : 2006.11.30
Abstract
This study was conducted to select the temperature for hot air drying method, cutting method, and solution that inhibits enzymatic browning in making high quality powder from sweetpotato roots. It was observed that
고구마 고품질 분말 제조 방법을 확립키 위하여 건조방법에 따라 건조시간과 제분을, 분말의 색택 등 조사하고, 제조과정 중 색깔의 변화를 방지 할 수 있는 갈변방지제 선정 실험을 수행한 결과를 요약하면 다음과 같다. 1. 건조시간은