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Physical Characteristics of Red Pepper Powder by Cultivation Area and Variety

품종과 재배지역에 따른 고춧가루의 물리적 특성

  • Oh, Seung-Hee (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, Cho-Rong (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Hwang, Young (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Yoo, Seon-Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Haeng-Ran (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Hae-Young (Dept. of Food Science and Nutrition, Yongin University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 오승희 (충북대학교 식품공학과) ;
  • 김현영 (충북대학교 식품공학과) ;
  • 황초롱 (충북대학교 식품공학과) ;
  • 황인국 (국립농업과학원 전통한식과) ;
  • 황영 (국립농업과학원 전통한식과) ;
  • 유선미 (국립농업과학원 전통한식과) ;
  • 김행란 (국립농업과학원 전통한식과) ;
  • 김혜영 (용인대학교 식품영양학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2011.02.09
  • Accepted : 2011.03.25
  • Published : 2011.04.30

Abstract

This study investigated the physical properties of red pepper powders according to cultivation area and variety. Values for density, compressive characteristics, dynamic angle, irrecoverable work, and stress relaxation were analysed. Loose bulk density ranged between 0.40 and 0.50 g/$cm^3$, and tapped bulk density ranged between 0.49 and 0.67 g/$cm^3$. The highest Hausner ratio was 1.369 for PRmanitta cultivated in Eumseong and the lowest value of was 0.194 for Buchon cultivated in Yeongyang. Compressibility ranged between 0.0046 and 0.0092. The highest compression ratio was 1.040 for Myeongjak cultivated in Suwon, and the lowest value was 1.007 for Buchon cultivated in Yeongyang. Dynamic angles ranged between 35.14 and $41.70^{\circ}$. The highest irrecoverable work value was 79.9% for PRmanitta cultivated in Eumseong and the lowest value was 67.9% for Nokgwang cultivated in Suwon. The greatest $k_2$ and relaxation values of stress relaxation characteristics were 1.56 and 42.03%, respectively, for Cheongyang cultivated in Yeongyang.

품종 및 재배지역에 따른 고춧가루의 물리적 특성을 살펴보기 위하여 이완밀도, 압축밀도, 압축시험, 안식각, 비회복성일 및 응력이완 특성을 살펴보았다. 이완밀도는 0.40~0.50 g/$cm^3$ 범위에 있었으며 압축밀도는 0.49~0.67 g/$cm^3$ 범위에 있었다. 하우스너 비는 음성에서 재배된 청양품종과 PR마니따품종이 가장 높았다. 안식각은 35.1~$41.7^{\circ}$의 범위를 보였으며, 압축성은 0.0046~0.0092, 압축비는 1.003~1.040 범위이었다. 비회복성 일은 68~80%의 범위를 보였다. $k_2$값은 1.25~1.56의 분포를 보였고, 이완성은 28.02~42.03 %의 범위를 보였다. 본 연구결과 수원의 부촌과 음성의 PR 마니따 품종이 가장 응집성이 큰 것으로 나타났다. 또한, 가해진 힘에 따른 응집성과 유동성은 음성에서 재배된 PR마니따 품종이 가장 컸으며, 영양에서 재배된 청양품종이 탄성체의 성질이 가장 큰 것으로 나타났다. 이와 같은 고춧가루의 물리적 특성은 식품가공 공정의 설계 및 운용 시 중요한 자료로 활용될 수 있으리라 판단된다.

Keywords

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