Acknowledgement
Supported by : 문교부
Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 12 Issue 2
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- Pages.93-98
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- 1983
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Studies on the Storage of Processed Fruits by Coating Agent Treatment
피막제(皮膜劑) 처리에 의한 과실(果實) 가공품(加工品)의 저장(貯藏)에 관한 연구
- Yoon, Jung Eui (Department of Food Technology, Seoul College of Health) ;
- Lee, Sang Gun (Department of Food Technology, Seoul College of Health) ;
- Hur, Yun Haeng (Department of Food Technology, Seoul College of Health)
- Received : 1983.03.21
- Published : 1983.06.30
Abstract
Apple sugaring and apple nectar gel were treated with coating agent, and then the rate of weight loss, browning reaction and fungi growth on the storage conditions of those were investigated. The results obtained were summarized as follows; The composition of sucrose, D-sorbitol, corn syrup, gelatin, arabia gum, citric acid, sodium citrate and sodium ascorbate as a nontoxic coating agent was desirable to repress weight loss browning reaction and fungi growth of apple sugaring and apple nectar gel. It was the most effective method that apple sugaring was treated with the coating agent and refrigerated with double packaging. The contraction by weight loss, browning reaction and fungi growth of apple nectar gel treated with the coating agent and freezed with double packaging were repressed.
사과를 당저림과 넥타 겔로 가공한 후 피막제를 처리하여 저장 조건에 따른 중량 감소율을 측정하고 갈변 현상, 곰팡이의 발생을 실험하여 얻어진 결과는 다음과 같다. 1. 인체에 무해하고 중량 감소, 갈변, 곰팡이 발생을 억제하는 피막제의 구성은 sucrose, D-sorbitol, corn syrup, gelatin, arabia gum, citric acid, sodium citrate, sodium ascorbate가 효과적이었다. 2. 사과 당저림은 피막제 처리한 것을 포장하여 냉장고에서 저장하는 방법이 가장 효과적이었다. 3. 사과 넥타 겔은 피막제 처리한 것을 이중(二重) 포장하여 냉동하는 것이 중량 감소에 의한 수축, 갈변 현상, 곰팡이의 발생을 억제하였다.
Keywords