한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권3호
- /
- Pages.575-580
- /
- 1999
- /
- 0367-6293(pISSN)
건조방법에 따른 복령의 색도 및 화학성분의 변화
Changes in Color Value and Chemical Components of Hoelen by Various Drying Methods
- Jee, Jae-Hyung (Department of Food Science and Technology, Kyungpook National University) ;
- Lee, Hyun-Dong (Postharvest Technology Research Institute, Kyungpook National University) ;
-
Chung, Shin-Kyo
(Department of Food Science and Technology, Kyungpook National University) ;
- Choi, Jong-Uck (Department of Food Science and Technology, Kyungpook National University)
- 발행 : 1999.06.30
초록
복령은 온도와 풍속, 온도와 방사거리를 변화시켜 열풍건조와 원적외선건조방법으로 건조함으로써 건조조건에 따른 색도, 갈변도, 총페놀함량, 전자공여능 등의 품질변화에 미치는 영향을 조사하였다. 색도는 열풍건조시료에서 건조온도와 풍속이 증가할수록, 원적외선건조시료에서 건조온도는 증가하고 방사거리가 짧아질수록
In this study, the quality changes of Hoelen was investigated, which were color differences, browning degrees, total phenolic compounds and electron donating abilities to optimize drying condition using hot air and far infrared drying by changing conditions such as temperatures, air velocities and radiation distances. In color values,