Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Effects of Drying Methods on the Quality of the Garlic Powder

건조방법이 분말마늘의 품질에 미치는 영향

  • Chung, Shin-Kyo (Department of Food Science & Technology, College of Agriculture, Kyung-pook National University) ;
  • Choi, Jong-Uck (Department of Food Science & Technology, College of Agriculture, Kyung-pook National University)
  • 정신교 (경북대학교 농과대학 식품공학과) ;
  • 최종욱 (경북대학교 농과대학 식품공학과)
  • Published : 1990.02.01
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Abstract

The quality of garlic powder produced by hot all drying and freeze drying method was evaluated Porapak Q column was comparatively profitable for the separation of flavor components in hexane extracts of garlic. Freeze dried (FD) garlic powder had higher diallyl disulphide, total pyruvic acid and alliin than hot air dried (HD) garlic powder. On the results of color evaluation by color difference meter, garlic powder of HD were more brownish than FD. In microstructure of garlic powder observed by SEM, freeze dried garlic powder was fairly porous.

열풍건조법과 동결건조법으로 제조한 분말마늘의 품질을 비교 조사하였다. 마늘의 휘발성 향기성분을 분리하는데 porapak Q 칼럼이 비교적 적합하였으며 FD-3구를 제외한 모든 동결건조구에서 열풍건조구에 비하여 diallyl disulphide, $P_t$, alliin의 함량이 높게 나타났다. 색차계로 분말마늘의 색도를 조사한 결과. 열풍건조구가 동결건조구에 비하여 갈변현상이 심하게 나타났으며 주사전자현미경으로 분말마늘의 미세조직을 관찰한 결과 동결건조 분말은 상당히 다공성이었다.

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