Changes in the quality characteristics of dried laver (Porphyra yezoensis Ueda) during storage
1987
Kim, Y.D. | Kim, D.S. | Kim, Y.M. | Shin, D.H. (Agricultural and Fisheries Development Corporation, Suwon (Korea R.). Food Research Inst.)
In an attempt to improve the quality stability of dried laver (Porphyra yezoensis Ueda), during longterm storage and distribution, a 6 month storage trial at different temperature and packaging condition was conducted. Dried laver samples were prepared by conventional procedure with different washing condition and 5 deg C and 30 deg C were employed as storage temperature. The moisture sorption isotherm was drawn at 5 deg C and 25 deg C BET equation was prepared from the moisture sorption isotherm. The monolayer moisture contents of dried laver were 7.4 % at 5 deg C and 6.4 % at 25 deg C, respectively. It was also found that the changes in comprehensive quality of dried laver during storage was much less at low temperature as possible and lower monolayer moisture content after enough washing. With regard to the packing methods, vaccum packing was superior to air containi0673ng packaging for the maintainance of quality during sto
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