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KMID : 0903519920350050399
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1992 Volume.35 No. 5 p.399 ~ p.403
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Change in rheological properties of radish during salting
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Abstract
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The amounts of salt diffused into radish after immersing in various concentrations of salt solution at different temperatures were measured and the changes of radish texture by the salt diffusion were estimatedwith the viscoelastic constants of a 3 element solid model determined by a stress relaxation test. While the amount of salt diffused throught radish was increased with increasing the salt concentration and soaking temperature, the istantaneous stress, equilibrium elastic solid and viscoelastic constants of radish were decreased. Also the degree of stress relaxation and equilibrium elastic solid approached the same or zero values, as salt concentration was further increased. Viscoelstic constants as well as salt diffusion were more influenced by lower salt concentration with increased temperatures.
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KEYWORD
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