Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 9 Issue 3
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- Pages.199-204
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- 1977
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- 0367-6293(pISSN)
Storage Stability and Irradiation Effect of Red Pepper Powder
고추가루의 저장성(貯藏性)과 방사선 처리효과(處理效果)
- Lee, Chung-Hye (Korea Atomic Energy Research Institute) ;
- Choi, Eon-Ho (Korea Atomic Energy Research Institute) ;
- Kim, Hyong-Soo (Yonsei University) ;
- Lee, Su-Rae (Korea Atomic Energy Research Institute)
- Published : 1977.09.28
Abstract
To improve the storage stability of Korean red pepper (Capsicum annuum), the equilibrium moisture content of the powder and effects of irradiation on the capsaicin, capsanthin and microorganisms were investigated during its storage. The equilibrium moisture contents of the powder at
경기도 이천(利川)에서 수확한 고추(새마을 금장고추 2호)를 건조제분하여 평형수분(平衡水分)을 측정하였으며 125, 250, 500, 1,000 krad의 Co-60 감마선을 조사(照射) 후 저장 중 capsaicin, capsanthin 및 미생물 수의 변화를 조사하여 다음과 같은 결과를 얻었다. 1)
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