Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Food Height for Microwave Blanching on Vegetables and Reheating on Cooked Rice

식품의 높이 변화가 채소류의 마이크로파 데치기 및 쌀밥의 데우기에 미치는 영향

  • 금준석 (한국식품개발연구원) ;
  • 한억 (호서대학교 식품영양가공학부)
  • Published : 1998.04.01
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Abstract

For the purpose of improving the qualities of carrot, spinach and cooked rice, the effects of food height(0mm: H0, 5mm: H5, 10mm: H10, 15mm: H15) for microware blanching and reheating on physicochemical properties were investigated. In carrot blanching, color values of each treatment were not different, and cutting forces of microware blanching carrots were decreased as carrot height increased. In spinach blanching, the shape of orignal form was changed as height increased. In cooked rice reheating, H10 had the highest overall acceptance score. Physicochemical properties were changed by food hight of microwave blanching and reheating on food.

Keywords

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