감귤의 품종별 가공특성 비교
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영문초록

Purpose: This study examined the processing properties of citrus fruit for the choice of cultivars for juice and dried chip. Methods: The chemical and processing properties of 10 cultivars of citrus fruit were evaluated according to the fruit size, hardness, pectin, moisture, color, organic acid, and free sugar contents. Results: Tangor showed a three to four fold higher weight than Satsuma mandarin. Hallabong had the highest peel ratio, whereas Setoka and Redhyang had the highest pulp ratio. Redhyang and Hallabong showed the highest quantity of organic acid and free sugar. Setoka showed three to five fold higher hardness than Citrus Unshiu. Tangor had higher quantity of pectin than Satsuma mandarin. Setoka and Hallabong had the highest value of pectin (5.49~5.72%) in the peel and Redhyang had the highest value of pectin in the pulp (0.86±0.08%). Harye-josaeng showed the highest yield of juice extraction and Hallabong showed the highest yield of the drying process. Conclusion: From the results, Tangor is recommended for jam, puree, or dried chip, and Satsuma mandarin is recommended for juice.
  • 가격4,600
  • 페이지수11 페이지
  • 발행년2019
  • 학회명한국식품조리과학회(구 한국조리과학회)
  • 저자이미연 ( Mi-yeon Lee ) , 이보람 ( Bo-ram Lee ) , 최지호 ( Ji-ho Choi ) , 박보람 ( Bo-ram Park ) , 최한석 ( Han-seok Choi ) , 윤수현 ( Su-hyun Yun ) , 강석범 ( Seok-beom Kang ) , 김상숙 ( Sang-suk Kim ) , 박경진 ( Kyung-jin Park ) , 박신영 ( Shin-yeong Park )
  • 파일형식아크로뱃 뷰어(pdf)
  • 자료번호#6384440
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