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최인이 ( In Lee Choi ),김일섭 ( Il Seop Kim ),강위수 ( Wi Soo Kang ),강호민 ( Ho Min Kang ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2009 강원 농업생명환경연구 Vol.21 No.-
The dried powder color and vitamin C content of paprika powder which made by `Special`, `Boogie` and `Helsingky` cultivars decreased during room temperature storage regardless of cultivars and storage methods. The color value that was presented by l*, a*, b*, a*/b*, and b*/a* decreased rapidly until 30days and then the decrement was diminished until 60daysafter room temperature storage. The change of powder color was higher in vacuum packing treatment, while there was any statistically difference among storage methods. The b*/a* value that suggested by this experiment at first might be represented the color of yellow fruit, such as `Helsingky` paprika. `Boogie` cultivar powder maintained higher vitamin C content than the others. The CO2 treated powder showed the highest vitamin C content, although we were not able to find out statistically difference among the storage method in all three cultivars. Therefore, the color and vitamin C paprika dried powder deteriorated rapidly in room temperature storage, there were not effective storage method to prevent the change among air, CO2, N2, and vacuum packing methods.