지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.12
- 수록면
- 889 - 893 (5page)
이용수
초록· 키워드
오류제보하기
The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of 145℃ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Improvement of Banana Quality by Storing in Polyethylene Bags of Different Thickness with and without Ethylene
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2006 .10
-
포장방법이 바나나 저장성에 미치는 영향
한국식품과학회지
1988 .12
-
Biochemical Changes in Sugars and Cell Wall Degrading Enzymes during Ripening of Banana
Journal of Food Science and Nutrition
2004 .03
-
Physicochemical and organoleptic characteristics of deep-fat fried and microwaved potato chips
Applied Biological Chemistry
2015 .01
-
Assessment and Applications of Multi-Degradables Polyethylene Films as Packaging Materials
Food Science and Biotechnology
2006 .02
-
Investigation on Banana Greenhouses in North of Iran
한국원예학회 기타 간행물
2006 .08
-
Tagging Low-Temperature Responsive Promoters in Banana Using the Luciferase Reporter Gene
한국원예학회 기타 간행물
2006 .08
-
Prototyping Sustainable Banana Based Cropping Systems with the SIMBA Model
한국원예학회 기타 간행물
2006 .08
-
Potato chip 의 가공
식품공업
1972 .01
-
포장방법에 따른 데침나물의 저장중 품질변화
Food Science and Preservation
2012 .06
-
식품의 선도 유지를 위한 액티브 포장 연구 고찰 기능성 방출 조절 포장 중심
식품과학과 산업
2017 .06
-
Effect of chitosan and chitosan-nanoparticles on post harvest quality of banana fruits
Journal of Plant Biotechnology
2018 .01
-
Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation
Preventive Nutrition and Food Science
2013 .09
-
식품 소재 개발을 위한 초소형 인공 장기 플랫폼
식품과학과 산업
2012 .09
-
Evaluation of Tuber Quality and Selection for Chip Processing in 21 Potato Clone
한국원예학회 학술발표요지
2017 .10
-
Effect of Banana Peel on Quality Characteristics and Antioxidant Activities of Wet Noodles
한국식품영양과학회 학술대회발표집
2019 .10
-
저장온도와 polyethylene - ceramic film 포장이 방울다다기 양배추의 저장성에 미치는 영향
한국원예학회 학술발표요지
1993 .05
-
촉매적(觸媒的) 제탄(製炭)에 관(關)한 시험(試驗)
한국산림과학회지
1963 .01
-
DEVELOPMENT OF PACKAGING MACHINE FOR FRUITS AND VEGETABLES
한국농업기계학회 International Conference
2000 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-573-001010305