http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
남궁배,정문철,김동철,김병삼,이세은 ( Bae Nahmgung,Mun Cheol Jeong,Dong Chul Kim,Byeong Sam Kim,Se Eun Lee ) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.4
In order to prolong freshness of garlic, the effect of different predrying treatments on quality characteristics during predrying and storage was investigated. As a result of being applied continuous predrying methods dried for 24 hours a day and discontinuous methods dried for 9 hours and 1e1t for 15 hrs a day at 30, 40, 50℃ respectively, it was appropriate the discontinuous predrying method at 40℃ for 7 days and the continuous method at 30℃ for 6 days of which predrying period was taken less time and the loss of pyruvate and thiosulfinate content were low. The predried garlic was stored at -3.5℃ for 6 months to examine the effect of predrying on quality during storage. Predried garlic had less rotting ratio than control but was not different in sprouting ratio.