Proj
J-GLOBAL ID:200904071183423049  Research Project code:9800019903 Update date:Feb. 06, 2006

Very high pressure treatment to Nozawanazuke (salted Brassica campestris hakabura) and residue from apple juice extraction

野沢菜漬・りんご搾汁かすの超高圧処理
Study period:1993 - 1994
Organization (1):
Investigating Researcher (4):
Research overview:
Optimum condition of treatment pressure and treatment time of pressure sterilization of Nazawana-pickles is investigated and also optimum condition of salt concentration and temperature in pre-salting is investigated. Pectin extraction by very high-pressure treatment is performed on residue from apple juice extraction and optimum condition of treatment pressure and treatment time is investigated. Difference in the property from that of heated extraction pectin is also investigated.
Keywords (10):
pickled ,  very ,  sterilization(disinfection) ,  time ,  food ,  temperature ,  optimum ,  Malus ,  juice ,  pectin
Research program: Ordinary Research
Research budget: 1993: \0

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