Color control of sweet white miso using a water-cooled scraped-surface heat exchanger
2002
"Kubo, M. (Idutu Miso Co. Ltd., Toyohama, Kagawa (Japan)) | Iwasaki, K. "
"A color control method for Sweet White Miso (white soybean paste) was examined for maintaining quality by introducing using a water-cooled scraped-surface heat exchanger without additive ingredients into the cooling process. Compared with a conventional method using heat transfer of a screw feeder type, superior tones of ""brightness"" and ""whiteness"" realized by its high heat exchange rate were obtained. In addition, color tones of ""brilliance"" and ""glossy"" were improved, and that of ""dullness"" was abolished by shortening the residence time (ca. 30%) in the cooling process. Decreasing the operating temperature increased the tones of ""brightness"", ""brilliance"", and ""glossy"". In preservation tests at 30degC for 2 weeks using Sweet White Miso after operating at 20, 30, and 40degC, the color tones were not found to be noticeably changed. These results showed the proposed method to be useful for preserving color quality in the circulation and sale processes of Sweet White Miso."
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