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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.5 No.2
- 발행연도
- 2000.6
- 수록면
- 93 - 99 (7page)
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초록· 키워드
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A study was performed to establish the detection method of irradiated cereals. A drastic reduction of the apparent viscosity of suspensions with heat treatment was observed up to 1~2 kGy in brown rice, Job's-tears, polished barley and polished rice. They were gently reduced to samples irradiated at 15 kGy. This trend was similar for all stirring speeds. The viscosity of unirradiated brown rice, Job's-tears, polished barley and polished rice reduced with increasing stirring speeds and this tendency was similar for irradiation doses. Regression expressions and coefficients of brown rice, Job's-tears, polished barley and polished rice on different doses were 0.9399 (y=3408.0e^(-0.2338x)), 0.8855 (y=3597.8e^(-0.6864x)), 0.9343 (y=7554.0e^(-0.4998x)) and 0.9714 (y=3228.2e^(-0.5312x)), respectively, at 120 rpm. These results suggest that detection of irradiation for cereals could be possible by viscometric methods.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSIONS
ACKNOWLEDGEMENTS
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018076030