Change of Organoleptic Properties with Heating Concentration of Oriental Melon Juice

참외주스 가열농축에 따른 관능적 특성 변화

  • 이기동 (경북과학대학 발효건강식품과) ;
  • 권승혁 (경북과학대학 발효건강식품과) ;
  • 이명희 (경북과학대학 발효건강식품과) ;
  • 김숙경 (경북과학대학 발효건강식품과) ;
  • 주길재 (경북대학교 농업과학기술연구소) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2004.03.01


This study was carried out to observe the change of organoleptic properties of the juice prepared with various heating temperature and heating time. Organoleptic color showed maximum value at 94.95$^{\circ}C$ and 21.63 min and organoleptic aroma showed maximum value at 63.14$^{\circ}C$ and 20.38 min. Organoleptic taste showed maximum value at 96.63$^{\circ}C$ and 14.31 min and overall palatability showed maximum value at 97.18$^{\circ}C$ and 14.55 min. The best condition was 98$^{\circ}C$(heating temperature) and 13 min(heating time) at organoleptic evaluation of oriental melon juice.


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