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- W1935706645 abstract "본 실험에서는 쌀밥을 우주식품으로 활용하기 위해 천일건조, 열풍건조 및 동결건조 된 쌀밥의 복원특성 및 관능적 품질평가를 비교평가 하였다. 열풍건조와 동결건조 쌀밥의 복원율은 천일건조 쌀밥 보다 유의적으로 높았으나 두 실험구 간의 유의적 차이는 없었다(p＜0.05). 전자현미경을 통한 단면관찰에서 천일건조 쌀밥은 기공이 없는 매끈한 표면을 나타내었고 열풍건조 쌀밥은 큰 기공을 가지는 반면에 동결건조 쌀밥은 다공성의 조직을 나타내었다. 열풍건조 쌀밥의 S/H는 동결건조 쌀밥과 유사하였으며 천일건조 쌀밥보다 유의적으로 높았다(p＜0.05). 또한 관능적 선호도 역시 열풍건조와 동결건조 간 유의적 차이는 없었다(p＜0.05)." @default.
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- W1935706645 date "2009-07-31" @default.
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- W1935706645 title "Quality Evaluation of Dried Cooked Rice as Space Food" @default.
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- W1935706645 doi "https://doi.org/10.3746/jkfn.2009.38.7.909" @default.
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