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KMID : 1098420090170020121
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Korean Journal of Medicinal Crop Science
2009 Volume.17 No. 2 p.121 ~ p.124
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Comparison of Alcohol Fermentation of Low Quality Potatoes and Sweet Potatoes with Ultrasonification Process
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Kim Cheol-Hee
Han Jae-Gun
Ling Jin
Jung Hyang-Sook
Oh Sung-Ho
Jeong Myung-Hoon
Jung Kyung-Hwan
Choi Geun-Pyo
Park Uk-Yeon
Lee Hyeon-Yong
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Abstract
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This study was performed to compare alcohol fermentation ability and saccharification of potatoes and sweet potatoes. Cooperated with ultrasonification process is not contain pass through cook process, but contain process using ulrasonification instead cook process. In result of sugar contents measurements sweet potato and potato was highest of a family at 6 hours fermentation, and it showed the highest sugar contents as each 11.5 brix, 10.4 brix. In result of alcohol contents measurements of sweet potato and potato, highest of a family in 4 days, and it showed th highest alcohol contents as each 8.2, 6.0%. Finally complex enzymes II process revealed similar activities like cook process.
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KEYWORD
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Potato, Sweet Potato, Alcohol Fermentation, Saccharification, Ultrasonification
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