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분말상 식품에 있어서 Enthylene Oxide의 잔류성과 이차생성물 분석
권중호,김석원,변명우,조한옥,이기동 한국식품위생안전성학회 1994 한국식품위생안전성학회지 Vol.9 No.1
Instrumental determination was performed for the analysis of residues of ethylene oxide(EO), ethylene chlorohydrin(ECH) and ethylene glycol(EG) in white ginseng powders which were deaerated for 30 min after EO fumigation. Gas chromatographic data showed that EO residues were 570 ppm in the immediate samples after deaeration and 170 ppm in the stored ones for 8 days at 30$\pm$1$^{\circ}C$, respectively, showing a decreasing tendency with elapsed time. On the other hand, ECH and EG residues in samples as the secondary products of EO were 17, 650 ppm and 727 ppm stored for one month, and 9, 595 ppm and 221 ppm stored for 3 months, respectively.
權重浩,尹衡植 COLLEGE OF AGRICULTURE KYUNGPOOK NATIONAL UNIVERSI 1984 慶北大農學誌 Vol.2 No.-
Effect of gamma irradiation on the shelf-life of commercial Sausage and its quality were investigated during 8 weeks storage at 30℃ following 3 to 8 kGy irradiation. Total baectrial count of unirradiated group was proliferated from 7.9X10^(3) per gram of sample to 10^(6) after 4 weeks storage, but that of irradiated group was propagated to same level after 5 to 6 weeks storage and the growth of coliform group was shown to be negative. The freshness of stored sausage was better in irradiated group than unirradiated one and the changes in components concerned with the quality of sausage was almost same between unirradiated and irradiated groups. Textural parameters of sausage after 4 weeks storage were not remarkably changed according to irradiation dose, and discoloration of irradiated sample at high dose was recognized by the mechanical measurement.