新鮮卵のゆで卵の卵殻のむけやすさ
書誌事項
- タイトル別名
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- Studies on Shelling of Boiled New-Laid Eggs
説明
Experiments were carried out to study the easiness of removal of boiled egg shells, and effects of storage time, alkaline treatments, acid treatments and cleaning the cuticle on it were investigated.<BR>Removing shells of boiled new-laid eggs was fairly difficult but it became easier after holding new-laid eggs for about forty-eight hours.<BR>Among the alkaline treatments, ammonia gas treatment was most effective to remove the boiled egg shells.<BR>Removal of egg shells became difficult, when pH value of egg white was decreased by treatments of hydrogen chloride, carbon dioxide and acetic acid gas.<BR>As to the color, hardness and water holding capacity of boiled egg white, the evident difference was seen between the new-laid eggs and the alkaline treated ones.
収録刊行物
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- 家政学雑誌
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家政学雑誌 28 (7), 471-476, 1977
一般社団法人 日本家政学会
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詳細情報 詳細情報について
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- CRID
- 1390282681306997248
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- NII論文ID
- 130003716834
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- ISSN
- 18847870
- 04499069
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
