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KMID : 0380619870190030206
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 3 p.206 ~ p.211
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Changes in the Quality Characteristics of Dried Laver(Porphyra yezoensis Ueda) during Storage
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김동수/Kim, Dong Soo
김영동/신동화/김영명/Kim, Young Dong/Shin, Dong Hwa/Kim, Young Myoung
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Abstract
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In an attempt to improve the quality stability of dried layer (Porphyra yezoensis Ueda), during longterm storage and distribution, a 6 months storage trial at different temperature and packaging condition was conducted. Dried layer samples were prepared by conventional procedure with different washing condition and 5℃ and 30℃ were employed as storage temperature. The moisture sorption isotherm was drawn at 5℃ and 25℃ and BET equation was prepared from the moisture sorption isotherm. The monolayer moisture contents of dried layer were 7.4% at 5℃ and 6.4% at 25℃, respectively. It was also found that the changes in comprehensive quality of dried layer during storage was much less at low temperature and the degree of washing before drying process as far as its moisture contents are lower than monolayer moisture contents. With regard io the packing methods, vaccum packing was superior to air containing packaging for the maintainance of quality during storage.
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