Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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The effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves

과열증기 건조가 토종 다래순의 이화학적 및 미생물학적 특성에 미치는 영향

  • Kim, Ah-Na (Division of Applied Life Science, Gyeongsang National University) ;
  • Ko, Hee-Suk (Division of Rural Resources Division, Gyeongsangnam-do Agricultural Research and Extension Services) ;
  • Lee, Kyo-Yeon (Division of Applied Life Science, Gyeongsang National University) ;
  • Rahman, M. Shafiur (Division of Applied Life Science, Gyeongsang National University) ;
  • Heo, Ho Jin (Division of Applied Life Science, Gyeongsang National University) ;
  • Choi, Sung-Gil (Division of Food Science and Technology (Institute of Agriculture and Life Scieces), Gyeongsang National University)
  • 김아나 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 고희숙 (경상남도농업기술원 농촌자원과) ;
  • 이교연 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 샤피어라만 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 허호진 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 최성길 (경상대학교 농화학식품공학과(농업생명과학연구원))
  • Received : 2017.01.31
  • Accepted : 2017.04.26
  • Published : 2017.06.30
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Abstract

The purpose of this study was to evaluate the effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves. Actinidia leaves were dried at steam temperature of $350^{\circ}C$ and oven temperature of $150^{\circ}C$ for 40-200 sec. Moisture content and water activity decreased with increasing the drying time, while color values including L, a, and b values and total color difference (${\Delta}E$) increased as drying time increased. The relationship between moisture content and water activity showed an exponential fit with high correlation vlaue ($R^2=0.9909$). Total phenolics and flavonoids content and antioxidant activity such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP assay of dried actinidia leaves increased with increasing the drying time up to 160 sec, but dramatically decreased at drying of 200 sec. The numbers of total areobic bacteria of leaves was not detected at drying time over 120 sec and coliform of all the samples was not detected. As a results, the superheated steam was an very effective drying method of increase to the nutritional and sanitary quality of dried Korean traditional actinidia leaves.

본 연구는 과열증기처리 기술을 이용하여 산채류 중 하나인 토종 다래순을 건조하였으며, $350^{\circ}C$의 과열증기온도에서 40-200초 처리 시간에 따라 수분함량 및 수분활성도와 그 상관관계를 분석하여 건조특성을 연구하였고, 이화학적 특성으로 색도, 총 폴리페놀 및 플라보노이드 함량, 항산화 활성과 미생물학적 특성으로 일반세균과 대장균군 수를 검사하였다. 처리 시간이 길어질수록 수분함량과 수분활성도가 감소하였고 160초 건조 시간 이후부터 건조된 상태의 다래순을 얻을 수 있었으며, 과열증기 처리에 따른 수분함량과 수분활성도는 매우 높은 상관관계를 가졌다. 과열증기처리 시간이 길어질수록 L, a, b 값과 색차값(${\Delta}E$)이 증가하는 경향으로 나타났으며, 200초 처리는 다래순의 갈변을 일으키는 것으로 나타났다. 다래순의 총 폴리페놀 및 플라보노이드 함량, 항산화 활성은 160초 처리 시간까지 점차적으로 증가했지만 200초 처리 시 함량 및 활성이 급격하게 감소하는 것으로 나타났다. 대장균군은 모든 시료에서 검출되지 않았으며, 일반세균의 경우 과열증기 120초 처리시간 이후부터 검출되지 않았다. 본 연구 결과와 같이 과열증기 기술은 영양적 위생적으로 우수한 건조 토종 다래순을 가공할 수 있을 것으로 판단되며, 이외에 여러 고품질의 건조 산채류 제조 시 기초자료로 활용될 수 있을 것이라 생각된다. 또한 과열증기처리는 다른 건조공정에 비해 단시간에 식품을 건조할 수 있고 증발 증기를 재활용할 수 있어 경제적이고 산업적으로 활용 가치가 높은 건조방법으로 생각되어 향후 이를 다양한 식품 가공 공정에 적용한 연구가 활발히 진행되어야 할 것으로 생각된다.

Keywords

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