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- W833088843 abstract "In this study, the quality effect of soaking in alum water, soaking in electrolyzed oxidizing water, and freezing during storage, on peeled chestnuts, were analyzed. When soaked in 0.1% (w/v) alum water, peeled chestnuts showed good characteristics in terms of weight loss, decomposition, and color preservation. However, texture and taste qualities rapidly decreased with increases in storage time. When soaked in twice their own weight of electrolyzed oxidizing water(pH 2.61, ORP 1,142 mV) for 10 min, the samples were preserved in an optimally edible condition. When frozen at for 5 min, the samples were suitable for use as material for processed chestnut produce, as was also the case when pretreatment with electrolyzed oxidizing water was employed." @default.
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- W833088843 date "2007-01-01" @default.
- W833088843 modified "2023-09-24" @default.
- W833088843 title "Quality Effects of Various Pretreatment Methods on the Properties of Peeled Chestnut during Storage" @default.
- W833088843 hasPublicationYear "2007" @default.
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