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KMID : 0903519920350010006
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1992 Volume.35 No. 1 p.6 ~ p.9
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Effects of drying temperature and sulfiting on the qualities of dried garlic slices
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박무현/Park, Mu Hyun
김현구/조길석/권대영/Kim, Hyun Ku/Jo, Kil Suk/Kwon, Dae Young
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Abstract
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The browing, pyruvate content of sliced garlic during the drying in terms of drying temperature and sulfiting treatment were investigated. Sulfiting reduced the browning of garlic slices and prevented the reduction of pyruvate content against heat during the drying. Contents of pyruvate were decreased as the increase of drying temperature. Sulfiting treatment killed the microorganisms of sliced garlic products during the drying (Received October 25, 1991, accepted January 20, 1992).
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