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박현진(Hyeonjin Park),윤소정(Sojeong Yoon),정향연(Hyangyeon Jeong),반영란(Younglan Ban),홍성준(Seong Jun Hong),조성민(Seong Min Jo),이양봉(Yang Bong Lee),신의철(Eui-Cheol Shin) 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.12
This study was conducted to suggest the most appropriate method for determining the softening point of dammar gum. The softening point value of dammar gum is presented in the Food Additives Code. To determine the softening point, the test was conducted using the ring and ball method for manual-heating, automatic-heating, and automatic-measurement presented in the Food Additives Code of Korea. Analytical method validation was conducted to ensure a precise measurement of the softening point. The softening point of dammar gum was 77.41℃ with a %RSD of 0.22∼5.59% in the manual-heating method, 87.20℃ with a %RSD of 0.43∼1.68% in the automatic-heating method, and 87.33℃ with a %RSD of 2.33% in the automatic-measurement method. The results of this study confirmed the precision of the experimental methods. It was confirmed that the automatic-heating method and automatic-measurement method, which provided results within the range (86.00∼90.00℃) of the softening point value of dammar gum provided in the current Food Additives Code, are appropriate for softening point analysis.