書誌事項
- タイトル別名
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- Effects of Ultrasonication on Refinement of Konnyaku-powder.
- コンニャク フン ノ セイセイ ニ オヨボス チョウオンパ ショウシャ ノ コ
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抄録
To simplify and quicken the process for refing Konnyaku-powder and to deodorize the refined crude Konnyaku-powder, it was attempted to partly improve the alcohol precipitation method for refining Konnyaku-powder by introducing a step of ultrasonication. Effects of this treatment on the physical properties and the taste of the Konnyaku-powder were studied, and the following results were obtained. (1) The Konnyaku-powder refined by this method involving a step of ultrasonication was much superior in the qualities to a control prepared by the method without ultrasonication step. (2) When refined under appropriate conditions (temperature of extracting water: 40°C, ultrasonication time: 15 minutes), the Konnyaku-powder was obtained in a 90% yield. Compared with the control, this product had a higher whiteness and provided a gel with considerably reduced odor characteristic and a so1 with somewhat higher apparent viscosity. Also, its taste was highly evaluated. Namely it is considered that the refinement method involving a step of ultrasonication can be easily performed, compared with the existing method, and is useful in the improvement of the qualities of Konnyaku-powder.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 44 (8), 552-559, 1997
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681383545600
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- NII論文ID
- 10007584939
- 10006146051
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
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- NDL書誌ID
- 4275612
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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
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可