Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 5
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- Pages.680-689
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- 1995
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- 0367-6293(pISSN)
Optimization of the Preparation of Rice-based Infant Foods Using Freeze Drying Process
냉동건조를 이용한 쌀기본 이유식 제조에 있어서 건조조건의 최적화
- Kim, Kwang-Ok (Department of Foods and Nutrition, Ewha Woman's University) ;
- Choi, Ho-Jung (Department of Foods and Nutrition, Ewha Woman's University)
- Published : 1995.10.31
Abstract
Rice based infant foods of carrot, of beef, and of egg for 4-6 month old infants were prepared using freeze drying (FD) process. The optimum moisture content prior to FD and the plate temperature in the drier were determined with the use of response surface methodology. For all the infant foods under this study, FD time was longer as the initial moisture content was higher and the plate temperature was lower. Brittleness of the dried infant foods increased as the moisture content decreased and the plate temperature increased. Among the sensory attributes, hydration rate, uniformity, and smoothness were greater with increased moisture content and with decreased plate temperature. Ease to spoon increased as moisture content increased and mouthcoating increased as both the moisture content and the plate temperature increased. Optimum moisture content and plate temperature for the FD of carrot, beef and egg foods were 88.5% and
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