한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제21권1호
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- Pages.64-69
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- 1992
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
고추의 건조율 및 색도에 미치는 Blanching 효과
The Blanching Effects on the Drying Rates and the Color of Hot Red Pepper
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Chung, Shin-Kyo
(Dept. of Food Science and Technology, Kyungpook National University) ;
- Shin, Jong-Chul (Dept. of Food Science and Technology, Kyungpook National University) ;
- Choi, Jong-Uck (Dept. of Food Science and Technology, Kyungpook National University)
- 발행 : 1992.03.01
초록
Blanching 처리가 고추의 건조율 및 색도에 미치는 효과를 조사하고자 실험실 규모의 열풍 건조기를 제작하였으며 strain gage형의 load cell과 strain amplifier를 이용하여 건조 중의 중량을 연속적으로 기록, 측정하였다. 고추의 건조특성곡선은 대조군에서는 예비, 항율, 감율건조기간이 뚜렷한 반면, blanching 처리군은 감율건조기간만 존재하였으며, 시료의 건조율과 건조상수 값은 blanching 처리 온도와 시간에 비례하여 증가하는 경향이었고,
To examine the effects of blanching treatments on the drying of hot red pepper, the pilot scale hot-air dryer equipped with the weight sensor using strain gauge type load cell and strain amplifier was designed and manufactured. The drying characteristic curves of cut hot red pepper showed a settling down period followed by a constant rate period and falling rate period, but blanched hot red pepper showed only falling rate period. According as the blanching time and temperature rises, the drying rates and the capsanthin contents of hot red pepper fairly increased. Considering the drying rates and the color values of dried hot red pepper, we suggest the desirable blanching condition of hot red pepper should be water blanching at