소개글
[식품공학] 비가열 처리 채소류 음료 제조 공정 연구(영문)에 대한 자료입니다.
목차
1.Fresh Beverages
2.Motive of the research
3.Goal of the research
4.Materials-Vegetables
5.Environment of sample production
6.Making sample-Vegetables
7.Handling with pressure
8.Storage and Sampling
9.Measure the change of microorganism’s number
10.A method of measurement for the change of the microorganism’s number
11.Measurement of vitamin ingredient-beta carotene
12.Measurement of vitamin ingredient-Vitamin C
13.Sensory test
14.Sensory test – 9 points as a standard
15.The number change of microorganism in vegetable samples
16.Carrot juice
17.Spinach juice
18.Coliform bacteria
19.E.coli
20.Fruits sample
21.The content change of Vitamin
22.The change of sensory property with each sample
23.Summary
본문내용
Representative Foods which need thorough management control about temperature of all making process and product delivery vehicles
Motive of the research
Safety administration announcement(2009.6.30) -Encourage the period of circulation on the basis of refrigeration circulation on Fruit vegetables beverages below 10°C
Require the research development about non-heating production process which can minimize the basic factor of quality change following the activity of microorganism and enzyme
Motive of the research
Europe, US, Japan, China – Activation of application about ‘non-heating process’ through development of the efficient pressure system
Examination about using possibility of high pressure which can promote the quality improvement by microorganism, enzyme activation, fresh flavor, color, functional matter above 500MPa