당 삼투액을 달리한 삼투건조가 망고의 열풍건조에 미치는 영향

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 35권 / 6호
ㆍ저자명 : 오현빈, 심현정, 백채완, 장현욱, 황영, 조용식

목차

Abstract
서 론
재료 및 방법
1. 실험 재료
2. 삼투 건조
3. 삼투건조 시 물질 이동
4. 삼투건조 후 이화학적 변화
5. 열풍건조 및 건조 특성
6. 열풍건조 망고 절편의 품질 변화
7. 통계 처리
결과 및 고찰
1. 삼투건조 시 물질 이동
2. 삼투건조 중 이화학적 변화
3. 열풍건조의 drying kinetics
4. 열풍건조 망고 절편의 품질 특성
요약 및 결론
감사의 글
References

영어 초록

In this study, the effect of osmotic drying conditions of mangoes on hot air drying was investigated. Four different osmotic agents of 60 Brix, such as S60, SM10, HF80, and SG25, were prepared. Mango slabs were osmotically dried with the agents at a ratio of 1:4 (w/w) for up to 8 hours. SG25 showed the lowest weight reduction and moisture loss during the process. As a result of hot-air drying, all samples showed a high correlation with the Page model (0.9761~0.9997), and the required drying time of all samples that were osmotically dried was reduced compared to the non-osmotically dried group. After hot-air drying, the pH value increased according to the drying temperature. The L, a, and b values and the total polyphenol content also decreased. Through this study, the possibility of osmotic drying was confirmed to increase the efficiency of hot air drying of mangoes, which is expected to contribute to the industrial use of domestic mangoes.

참고 자료

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