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김병삼(Byeong Sam Kim),남궁배(Bae Nahmgoong),신동빈(Dong Bin Shin),정문철(Mun Cheol Jeong),김의웅(Oui Woung Kim) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.3
Quality changes of high fructose corn syrups (HFCS) were investigated during storage at -5∼60℃. Color properties such as spectrophotometric properties, HMF and Hunter color value increased continuously during storage period. And the change was most evident as storage temperature and fructose content were elevated. High fructose corn syrups all showed flow behaviors as dilatant fluid and their viscosities increased slightly during storage. Content of fructose decreased, while glucose, maltose and oligosaccharide contents increased during storage. Especially? crystallization of what was observed below 13℃ during storage.
김병삼(Byeong Sam Kim),김동철(Dong Chul Kim),이세은(Se Eun Lee),남궁배(Bae Nahmgoong),최문정(Mun Jeong Choi),정문철(Mun Cheol Jeong) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.3
The improvement of distribution system and freshness prolongation of crisphead lettuce were carried out through vacuum cooling and distribution under the low temperature. Lettuce that vacuum-cooled and transported by cold storage car was shown better freshness than that distributed by conventional method when they arrived at cunsuming area And it took 10∼17 hours until their temperatures arrived at same temperatures when they were stored at 0∼15℃ cold storage room. It was cooled to 1℃ after 27 minutes with vacuum cooling apparatus. The weight loss of lettuce that vacuum cooled and transported by cold storage car was below 5% after 30 days cold storage. And ascorbic acid and chlorophyll retentions were 86% and 52%, respectively. The shelf-life of crisphead lettuce, distributed by vacuum cooling and cold storage car transportation, was 5 days at 15℃ and over 40 days at 0℃, respectively. However, when it was distributed by conventional method, it was only 3 days at 15℃ and 20 days at 0℃, respectively.