筍罐壜詰の白濁現象防止に關する研究(第2報) : 白濁物生成の時期並に澱粉の老化に就て

概要

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The results obtained were as follows : 1) The cloudy substances were formed at sterilization and the degree of turbidity had increased during 1〜7 days. Thereafter the increase tended to become slight.2) The degree of turbidity of cloudy juice after 30 days decreased with the increase of pressure and time.3) Starch was included in an amount of about 4% in both the dried cloudy substance and the dried raw bamboo-shoots which were peeled and refined.4) The degree of turbidity of the coagulated starch solutions was determined by measuring its transmision, which was remarkably more accurate than nephelometry.5) When 0.01〜0.50% potato starch solutions were coagulated and retrograded, the increase in the degree of turbidity had a tendeney similar to that of bamboo-shoots juice.
1953-11-15