한국응용과학기술학회지 (Journal of the Korean Applied Science and Technology)

  • 제33권1호
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  • Pages.58-66
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  • 2016
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  • 1225-9098(pISSN)
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  • 2288-1069(eISSN)
한국응용과학기술학회 (The Korean Society of Applied Science and Technology)
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저온진공건조 공정에 의한 떫은 감의 건조 및 품질 특성

Effects of the Low Temperature Vacuum Drying Process on Drying Curve and Physico-Chemical Properties of Astringent Persimmons

  • 허상선 (중부대학교 식품생명과학과)
  • Hur, Sang-Sun (Department of Food Science and Biotechnology, Joongbu University)
  • 투고 : 2016.02.20
  • 심사 : 2016.03.15
  • 발행 : 2016.03.30
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초록

저온진공건조 조건에 따른 곶감의 건조특성 및 품질적 변화를 분석하였다. 곶감의 건조 특성은 전형적인 항율건조기간과 감율건조기간이 존재함을 확인 할 수 있었다. 진공압력이 높을수록 가열온도가 높을수록 곶감의 당도, 당 함량, 경도 값은 높게 나타났으며 이에 비해 명도 값은 낮게 나타남을 알 수 있었다. 기존 천일 및 열풍건조를 대처할 수 있는 진공건조의 최적 조건은 진공압력이 40~50kPa abs., 가열온도 $30^{\circ}C$, 건조시간은 3~4일 이었다.

This study was performed to investigate drying characteristics and quality properties of dried persimmon with vacuum drying process. Drying characteristic curve of the dried persimmon showed that the constant rate drying period and falling rate drying period exist definitely. $_{\circ}Brix$, sugar content and hardness value of the dried persimmon increased as the vacuum pressure and heating temperature increased, but L value of the dried persimmon lower. The results indicated that the optimal conditions were at vacuum pressure of 40~50kPa abs., heating temperature of $30^{\circ}C$ and drying time of 3~4days.

키워드

참고문헌

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피인용 문헌

  1. Quality characteristics of Rehmannia glutinosa dried at different drying temperature vol.27, pp.1, 2020, https://doi.org/10.11002/kjfp.2020.27.1.17