한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제33권2호
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- Pages.245-251
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- 2001
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- 0367-6293(pISSN)
건조방법에 따른 양송이버섯의 물리적 특성에 관한 연구
Physical Characteristics of Mushroom(Agaricus bisporus) as Influenced by Different Drying Methods
- Ha, Young-Sun (Division of Food, Biological and Chemical Engineering Taegu University) ;
- Park, Jong-Won (Division of Food, Biological and Chemical Engineering Taegu University) ;
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Lee, Jun-Ho
(Division of Food, Biological and Chemical Engineering Taegu University)
- 발행 : 2001.04.30
초록
양송이버섯을 열풍건조, 진공건조, 동결건조를 이용하여 건조하고 건조조건 및 방법에 따른 물리적 특성을 비교 분석하였다. 양송이버섯은 초기수분함량이 90%(w.b.) 이상의 높은 수분함량을 가진 농산물이며, 건조방법에 따른 건조시간을 비교 분석한 결과 열풍건조시 가장 빠른 건조시간(12 h)을 나타내었으며, 동결건조의 경우 열풍건조에 비하여 약 8시간정도 오래 걸리는 것으로 나타났다. 색차를 나타내는
This research was conducted to study the changes in physical characteristics of mushrooms (Agaricus bisporus) as influenced by drying methods. Samples were dried using either hot air drying, vacuum drying, or freeze drying and changes in the color, browning index, hardness and rehydration rate were evaluated by response surface methodology. Hot air drying resulted in the fastest drying of sample as compared to other methods. The rate of drying was most affected by the environmental temperature rather than air velocity or vacuum pressure. The overall color difference increased as the temperature and air velocity increased. The overall color changes of the freeze dried samples were minimal as compared to those of fresh mushrooms. The hot air dried samples showed the greatest changes in the overall color, browning index as well as hardness. The freeze dried samples showed the best rehydration characteristic and maintained the best overall quality after drying.