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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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초록· 키워드
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Quality changes of carrots thermally processed in a large size (5 kg) retort pouch during 52 weeks of storage were investigated under different packaging methods and package shapes. To improve the efficiency of thermal processing (121.1oC, 0.15 MPa), the carrot (i.e., solid) and the broth (i.e., liquid) of the carrot soup were separately packed and sterilized. The quality changes of carrot packed without liquid were compared with those with liquid. Two different package shapes such as rectangular parallelepiped and cube were also evaluated to figure out the efficiency of the heat penetration rate for a large-sized pouch. The TTT (F0-values = 6) were 27, 54, and 114 min from the rectangular parallelepiped, cube, and solid/liquid mixed groups, respectively. In the mixed groups, the hardness and chewiness of solids (carrot) were significantly smaller than those measured in the other groups as TTT increased. Carrots treated in the rectangular parallelepiped shape showed a significantly higher texture than the cube shape. The CV of hardness and chewiness in the rectangular parallelepiped and the cube shape were calculated as 7.56 and 47.19, and 29.16 and 65.28, respectively. This demonstrated that a more uniform quality can be obtained from the rectangular parallelepiped shape.
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참고문헌 (33)
참고문헌 신청
Akterian SG / 1999 / On-line control strategy for compensating for arbitrary deviations in heating-medium temperature during batch thermal sterilization processes / J. Food Eng 39:1~7
Ates MB / 2014 / Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatments / Food Control 43:150~154
Ayvaz H / 2012 / Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage / LWT - Food Sci. Technol 46:437~447
Bindu J / 2007 / Shelf life evaluation of a ready-to-eat black clam (Villorita cyprinoides)product in indigenous retort pouches / J. Food Eng 78:995~1000
Byun Y / 2010 / Comparison of the quality and storage stability of salmon packaged in various retort pouches / LWT - Food Sci. Technol 43:551~555
Ates MB / 2014 / Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatments / Food Control 43:150~154
Ayvaz H / 2012 / Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage / LWT - Food Sci. Technol 46:437~447
Bindu J / 2007 / Shelf life evaluation of a ready-to-eat black clam (Villorita cyprinoides)product in indigenous retort pouches / J. Food Eng 78:995~1000
Byun Y / 2010 / Comparison of the quality and storage stability of salmon packaged in various retort pouches / LWT - Food Sci. Technol 43:551~555
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