筍罐壜詰の白濁現象防止に關する研究(第3報) : 殺菌條件並に水質の白濁現象に及ぼす影響

概要

論文の詳細を見る
1) When bamboo-shoots were boiled in water after preliminary tratment, the temperature of the centre of small shoots rose to almost 100℃ in about 10 min, while large ones required about 30 min to reach that temperature.2) In case of no preliminary treatment of boiling and leaching, 5〜7 lbs/in^2 were suitable for the sterilization, but when previously treated, it was rather wellsuited to heat for a short time under as low temperatrue and pressure as possible.3) The degree of turbidity of the cloudy juice treated with CaCl_2 solution increased rapidly as far as its hardness reaches 1°, but then slowly. CaCl_2 solution was 2〜4 times as powerful as MgCl_2 solution. In both cases, pH decreased a little as the hardness becomes higher. The colouring did not change in the CaCl_2 solution, but gradually increased in the MgCl_2 solution in accordance with its hardness.4) The degree of turbidity produced by both KCl and NaCl solutions had a tendency to increase a little, but there was almost no change of pH and colouring.5) In the effect of each ion on the degree of turbidity, Ca^<++> was several times as strong as other ions, of which Mg^<++> came after it and K^+ and Na^+ were the weakest.
公益社団法人日本生物工学会の論文
1954-02-15