메뉴 건너뛰기
Library Notice
Institutional Access
If you certify, you can access the articles for free.
Check out your institutions.
ex)Hankuk University, Nuri Motors
Log in Register Help KOR
Subject
Humanities
General Humanities History Philosophy Religious Studies Linguistics and Literature Other Humanities
Social science
General Social Science Business Management Tourism Education Military Science Library and Information Science Law Sociology Journalism and Media Studies Psychological Science Political Science and Diplomacy Geography Public Administration Economics International Trade Anthropology Other Social Science
Natural science
General Natural Science Physics Biology Life Sciences Mathematics/Statistics Astronomy Earth Science Chemistry Other Natural Science
Engineering
General Engineering Architectural Engineering Mechanical Engineering Industrial Engineering Material/Energy Engineering Electrical and Electronic Engineering Marine and Ocean Engineering Chemical Engineering Computer Science Other Engineering
Medical science
General Medical Science Nursing Science Veterinary Pharmacy Traditional Korean Medicine Basic Medicine Clinical Medicine Other Medicine
Agriculture and Fishery
General Agriculture and Fishery Agriculture Fishery Science Food Science Forestry Animal Husbandry Marine Transportation Studies Other Agriculture and Fishery
Art and Kinesiology
General Arts Design Fine Arts Cosmetology Photography Music Fashion Kinesiology Performing Media Arts Other Arts and Kinesiology
Interdisciplinary Studies
Interdisciplinary Research Science and Technology Studies Brain and Cognitive Science Technology Policy Other Interdisciplinary Studies

KOR

The Difference of the Quality Characteristics of Sheperd's Purse (Capsella bursa-pastoris) with the Pre-treatment, Freezing and Thawing Methods
Recommendations
Search

전처리 및 냉·해동 방법에 따른 냉이의 품질 특성 차이

논문 기본 정보

Type
Academic journal
Author
신혜림 (농촌진흥청) 박지현 (농촌진흥청) 이상윤 (건국대학교) 박보람 (농촌진흥청) Gwi Jung Han (농촌진흥청) 최미정 (건국대학교) 김하윤 (농촌진흥청농업과학기술원)
Journal
Korean Society for Food Engineering 산업식품공학 산업식품공학 제20권 제4호 KCI Accredited Journals SCOPUS
Published
2016.1
Pages
269 - 277 (9page)

Usage

cover
The Difference of the Quality Characteristics of Sheperd's Purse (Capsella bursa-pastoris) with the Pre-treatment, Freezing and Thawing Methods
Ask AI
Recommendations
Search

Abstract· Keywords

Report Errors
The conditions of blanching, freezing, and thawing for Shepherd’s purse (Capsella bursa-pastoris [L.]) were studied to improve its quality attributes during frozen storage. The washed samples were blanched with water at 100oC for 10, 20, 30, and 40 s. They were then soaked in cold water. The quality characteristics of the samples such as pH, texture, hardness, color value, and total viable cell were analyzed. The samples blanched for 30 s were frozen and thawed under several conditions and their physicochemical characteristics were analyzed. The pH value of raw samples was higher than that of the blanched sample. The values of brightness (L*), redness (a*), and yellowness (b*) decreased after blanching except the L* value of root at the condition of blanching for 40 s. Upon considering the bacterial cell counts, the proper condition was determined to be 30 s of blanching time. Blanching for 30 s was the optimal pre-treatment for minimizing the quality deterioration of the shepherd’s purse for freezing. Regarding its color change and microbial safety, faster freezing and thawing methods made less changes on the quality of frozen samples. Consequently, immersion freezing and radio-frequency thawing were the most effective in minimizing the quality change.

Contents

No content found

References (31)

Add References
Cano MP / 1996 / Freezing effects on food quality / Marcel Dekker :520 google schola Castro SM / 2008 / Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruit (Capsicum annuum L.) / Food Chem 107:1436~1449 google schola 차환수 / 2008 / 대파의 수확기간별 저장온도에 따른 품질 특성 / 한국식품과학회지 40(1):1~7 dbpia Cho EJ / 2000 / A survey on the usage of wild grasses / Korean J. Diet. Cult 15:59~68 google schola Cho KO / 2010 / Frozen Food Theory and Practice / Gyeonggi Yurim Media Group :91~126 google schola

Recommendations

It is an article recommended by DBpia according to the article similarity. Check out the related articles!

Related Authors

Recently viewed articles

A Study on to Enhance the Role of the Society for Trade Education in Response to the 4th Industrial Revolution
Kwang-Hyun Yu, Sung-Chul BangKorea Association for International Commerce and Information2022.09
 Matter in Life: Bergson’s Non-Monistic Metaphysics
Jae-Hyung JooKorean Philosophical Association2024.11
 Effect of Electrolyzed Water and Organic Acids on the Growth Inhibition of Listeria monocytogenes on Lettuce
Boo Kil Park, Min Hee Oh, Deog Hwan OhThe Korean Society of Food Preservation2004.12

Comments(0)

0

Write first comments.