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RISS 인기검색어
- 검색키워드
- 학과정보 : 식품가공학과 식품학전공 (검색결과 45 건)
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太陽熱을 利用한 食品乾燥에서 silica gel의 活用效果
This experiment was carried out to elucidate the drying characteristics of onion and dehumidifying effect of air using the silicagel and to reuse it by solar collector. The results were summarized as follows. 1. It takes 14 hours to regenerate to silicagel of 8% moisture content from saturated silicagel conditions of 28℃ temperature and 55% relative humidity. 2. When sample was recycled through solar collector, the result of drying was 1/2 times more efficient than that of mat drying. 3. Average thermal efficiency of solar collector was 25% during the experimental period. 4. Browing extent was reduced to 1/2 times at heated air blow drying system using drying chamber.
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混合요구르트用 果實基裂의 加工에 關한 硏究 : 熱處理過程中 果實의 組質變化에 對하여
This experiment was carried out to study on methods of processing the fruit base which is to be used for preparing the fruit yoghurts. Common fruits were compared and peach was chosen among them for this purpose by determing the rate of decrease in gardness during the process of cooking. The maturity, temperature of cooking and methods of peeling were tested to maintain the desirable gardness during the process, and the effects of metallic ion addition on the hardness of the flesh were also studied. The results obtained were as follows. 1. The peaches were keeping the most stable texture during cooking, among common fruits, however the hardness of apples were decreased markedly. Rate of decreased in the flesh hardness were high during thd initial stages or cooking then slowered in all fruits tested. 2. Flesh hardness of the peaches were largely affected by the temperature of cooking. And the texture of freeze-stored fruits was severly damaged during thawing, so that could be used only for the limited purpoaes such as for stirred-type yoghurt. 3. Divalent matallic ions, especiallt calcium ion, were effective for supporting the flesh hardness of peaches during cooking. 4. The optimal concentration of caloium chloride addition was 0.3%, and this resuled in its final concentration in the product under the legal dosage without ant subsquent changes in colour and flavor. 5. The effects of calcium chloride addition were greater in the froms of dices than in those of slices, and in overmature fleshs than in immature ones. 6. Treatment of calcium chloride by soaking the slices or dices of lye-peeled peaches in 0.3% solution was found to be adaptable for the practical process.
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These studies were conducted to investigate the extraction, purification and characterization of oriental pear protease, and the results obtained were as follows: 1. Oriental pear protease was effectively extracted by the method of homogenizing pear pulp with 0.7 volumes of 0.1 M - Sodium phosphate buffer, pH 6.5 containing 5mM - cysteine, 40mM - 2 - mercaptoethanol and 2mM - EDTA at 10,000 rpm for 5 min. 2. The protease was purified by ammonium sulfate fractionation, Sephadex G-100 filtration and DEAE-Sephadex A-50 column chromatography, and the purified enzyme gave a single protein band on polyacrylamide gel electrophoresis. 3. The specific activity of purified enzyme was 29.65 units/mg protein and the yield was 7.22 %. 4. The molecular weight of the protease was estimated to be about 51,000 by SDS-polyacrylamide gel electrophoresis, and the enzyme had Km value of 54.5mg/ml for casein. 5. The purified enzyme has a maximum activity at pH6.0 and 50 ℃, and was stable from pH 5.5 - 6.5 and at temperatures below 50 ℃. 6. Casein was a better substrate for this protease compared to hemoglobin. 7. The enzyme activity was markedly inhibited by p-chloromercuribenzoic acid and heavy metal salts such as HgCl₂ and MnSO₄ also considerably inhibited the enzyme activity.
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