CAJ | 학술논문

研究橘瓣的速冻工艺,以确定最佳的工艺参数.分析不同中心温度对应的橘瓣品质,确定最合适的速冻工艺参数.研究速冻对柑橘品质的影响,探讨贮藏时间对速冻柑橘的影响.评价消费者对速冻柑橘罐头与普通柑橘罐头的喜欢程度,并比较两种罐头的差异.考虑剑进料最、橘瓣大小和柑橘成熟度等因素,宜控制速冻时间在10～20min,速冻温度在-31～-35℃,使中心温度达到-18℃;速冻处理和贮藏时间对速冻柑橘品质影响均很小;消费者对速冻柑橘罐头与普通罐头喜爱无显著性差异(P＞0.05).
연구귤판적속동공예,이학정최가적공예삼수.분석불동중심온도대응적귤판품질,학정최합괄적속동공예삼수.연구속동대감귤품질적영향,탐토저장시간대속동감귤적영향.평개소비자대속동감귤관두여보통감귤관두적희환정도,병비교량충관두적차이.고필검진료최、귤판대소화감귤성숙도등인소,의공제속동시간재10～20min,속동온도재-31～-35℃,사중심온도체도-18℃;속동처리화저장시간대속동감귤품질영향균흔소;소비자대속동감귤관두여보통관두희애무현저성차이(P＞0.05).
Effect of central temperature depending on freezing time and temperature on physicochemical parameters of quick frozen citrus petals was studied.Physicochemical parameters of quick frozen citrus petals were compared with those of fresh citrus petals and changes in physicochemical parameters of quick frozen citrus petals were measured during-18℃ storage.Besides,quick frozen citrus petal cans were compared with common citrus petal cans for the differences in physicochemical parameters and consumer preference.Considering feedstock quantity,citrus petal size and degree of maturity,freezing time and temperature should be controlled in the ranges of 10-20 min and -31--35℃,respectively and as a result,central temperature was -18 ℃.Freezing and storage time both had little effect on frozen citrus petal quality.There was no significant difference in consumer preference between quick frozen and common citrus petal cans.