초음파처리가 주스용 과일과 채소의 물리적·기능적 특성에 미치는 영향 = Effects of Ultrasonication Treatment on Physical and Functional Characteristics of Fruits and Vegetables for Juice Production

다국어 초록 (Multilingual Abstract)

Purpose: The purpose of this study was to investigate the effects of ultrasonication treatment on the physical and functional characteristics of fruits and vegetables. Methods: Ultrasonicaton treatment was carried out on samples for 1 hr, and physical and functional properties of fruits and vegetables were measured, Results: The particle sizes of apples, tomatoes, and cabbages were reduced, whereas insoluble and total dietary fiber contents increased upon ultrasonication. Especially, TDF contents of cabbage increased from 26.59 to 40.81%, and swelling, oil-binding capacity, and glucose adsorption capacity likewise increased. Conclusion: These results suggest that ultrasonication treatment is useful in the production of fruit and vegetable juices.

목차 (Table of Contents)

• Abstract
• Ⅰ. 서론
• Ⅱ. 재료 및 방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 요약 및 결론
• References

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