タイトル無し
スポンサーリンク
概要
- 論文の詳細を見る
Camparative studies were carried out to investigate the effect of cooling methods and storage temperature on food quality. Small type feezers cooled by forced convection with fan and natural convection were used at -6°C--24°C. Food qualities such as TBA value, K value retention ratio of vitamin C, hardness in texture and palatability by sensory test were estimated after storage for 0.5-6 months with spinach, mackerel and bread. Besides, the degree of moisture transfer during storage period was calibrated using a cellulose sponge model.<BR>Following results were obtained;<BR>1) Mackerels and spinaches stored at higher temperature and for longer periond were more retrograded in quality. Types of freezers did not affect except the apperance of food surface. And forced convectional freezer showed better results in this item.<BR>2) Regarding to the texture of bread, types of freezers was more effective than storage temperature. Natural convectional freezer made bread harder.<BR>3) The reason of difference in surface and bread hardness was assumed that temperature gap between food upper surface and lower suface, which was greater in natural convectional freezer, would cause the moisture transfer.
- 日本食品保蔵科学会の論文
日本食品保蔵科学会 | 論文
- タマネギ搾汁液によるカットレタスの褐変阻害機構
- カットニンジンの組織別の苦味発現と苦味成分の生成に対するエチレンの影響(カットニンジンの生理・化学的変化に関する研究-第10報)
- 栽培品種ならびに貯蔵温度の異なるカットピ-マンの品質変化
- グリ-ンチップバナナ果実から調製した果肉切片の形状の差異と果皮の有無が生理活性と品質に及ぼす影響
- エチレン処理後の包装がカキ'西条'(Diospyros kaki Thunb.)の熟柿化と裂果に及ぼす影響