Preventive Nutrition and Food Science

  • 제16권3호
  • /
  • Pages.261-266
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  • 2011
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Drying Characteristics of Apple Slabs after Pretreatment with Supercritical CO2

  • Lee, Bo-Su (Unigen, Inc.) ;
  • Choi, Yong-Hee (School of Food Engineering and 3Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Lee, Won-Young (School of Food Engineering and 3Food and Bio-Industry Research Institute, Kyungpook National University)
  • 투고 : 2011.07.08
  • 심사 : 2011.09.01
  • 발행 : 2011.09.30
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초록

Supercritical $CO_2$ pretreatment before dehydration leads to a faster dehydration rate. The best supercritical $CO_2$ pretreatment conditions for the most effective dehydration were $45^{\circ}C$, 25 MPa and $55^{\circ}C$, 25 MPa. Increasing pressure of the supercritical $CO_2$ pretreatment system tended to accelerate the dehydration rate more than increasing temperature did. Samples pretreated at higher temperatures and pressures showed greater shrinking and pore distribution on scanning electron microscopy. Control samples maintained their cell walls, whereas samples pretreated at higher temperatures and pressures showed more cell disruption, and more pores were observed. Pore sizes of control and pretreated samples were about 100 and $70{\sim}80\;{\mu}m$, respectively. Samples pretreated at higher temperatures and pressures had smaller pores and a denser distribution.

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피인용 문헌

  1. drying process vol.36, pp.16, 2018, https://doi.org/10.1080/07373937.2018.1433683
  2. Microencapsulation and Nanoencapsulation Using Supercritical Fluid (SCF) Techniques vol.11, pp.1, 2011, https://doi.org/10.3390/pharmaceutics11010021