Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Moisture Absorption Characteristics of Mushroom (Agaricus bisporus) as Influenced by Different Drying Methods

건조방법에 따른 양송이버섯의 흡습특성에 관한 연구

Park, Jong-Won;Ha, Young-Sun;Lee, Jun-Ho
박종원;하영선;이준호

  • Published : 20020300
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Abstract

Mushrooms (Agarucus bisporus) were dried using hot air, vacuum and freeze drying methods and their structure as influenced by the drying methods and changes in the moisture absorption under different humidity conditions were evaluated. It was observed by scanning electron microscopy that there were severe contractions in the cellular structure of the dried mushrooms when they were dried using hot air or vacuum. On the other hand, freeze-dried samples resulted in the least damage on the structure and maintained their porosity. Results from isotherm indicated 야lat freeze-dried samples had the highest absorption capacity.

양송이버섯을 현재 상업적으로 널리 사용되고 있는 건조방법인 열풍건조, 진공건조, 동결건조를 이용하여 건조방법에 따라 달라진 조직구조와 공극의 크기 및 흡습량 변화에 관하여 살펴보았다. 미세 조직구조는 열풍건조와 진공건조의 경우 가열에 의해 결합수분이 제거되어 조직이 심하게 수축되어 있음을 알 수 있었으며, 반면에 동결건조의 경우에는 조직의 손상이 크게 억제되어 다공성이 유지되어 있는 것으로 관찰되었다. 진공건조의 경우는 열풍건조와 비교하여 심하지 않았으나 동결건조에 비해서는 조직 손상이 많은 것으로 나타났다. 상대습도의 변화에 따라 평형수분함량 도달시간에 관하여 조사한 결과 상대습도가 낮을수록 평형수분함량에 도달하는 시간이 짧은 반면에 상대습도가 증가할수록 도달시간이 길어짐을 알 수 있었다. 건조방법에 따른 평형수분함량은 열풍건조조건의 경우가 동결 건조조건에 비해 낮은 것으로 나타났다. 건조방법에 따른 등온흡습곡선을 비교한 결과 모든 조건에서 전형적인 sigmoid형태를 나타냈다. 또한 동결건조, 진공건조, 열풍건조의 순으로 흡습이 잘되는 것으로 나타났다.

Keywords

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