Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Quality Properties of Dried Carrots as Affected by Blanching and Drying Methods during Storage

건조 방법에 따른 예비열처리 당근의 저장 중 품질 특성

  • Lee, Kyoung-Sook (Department of Food Science and Technology & Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Park, Kwan-Hwa (Department of Food Science and Technology & Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Lee, Sang-Hwa (Department of Food and Nutrition, Seowon University) ;
  • Choe, Eun-Ok (Department of Food and Nutrition, Inha University) ;
  • Lee, Hyeon-Gyu (Department of Food and Nutrition, Hanyang University)
  • 이경숙 (서울대학교 식품공학과 & 농업생물신소재센타) ;
  • 박관화 (서울대학교 식품공학과 & 농업생물신소재센타) ;
  • 이상화 (서원대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과) ;
  • 이현규 (한양대학교 식품영양학과)
  • Published : 2003.12.01
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Abstract

This study was carried out to investigate the effectiveness of blanching on the different drying methods and to examine the quality properties of carrots dried by freeze., vacuum- or hot air-drying during storage. Blanched carrots (BC) dried faster than raw carrots (RC), while RC showed more effective rehydration than BC by hot air- and vacuum-drying methods. There was more stability for BC on carotene retention and browning degree than RC in all drying methods during storage. Moreover, firmness of RC and BC by vacuum-drying was slightly lower than that of hot air-drying, but higher than freeze-drying. In firmness, BC and RC showed similar trends with different drying methods (decreasing with increased storage periods), while BC showed about 3 time firmer texture than RC in all cases during storage. The dried carrots prepared with blanching treatment showed more fine structures than those not treated. These results showed that the blanching treatment of carrots was good for maintaining quality by various drying methods.

대표적 근채류인 당근을 이용하여 데치기 및 열풍, 감압 및 동결 건조방법에 따른 저장 중 품질변화를 관찰하였다. 열풍 및 감압에서의 건조율 비교 시 데치기한 당근(BC)는 데치기를 하지 않은 당근(RC)보다 빠르게 건조되었으며. 재수화에 의한 복원률은 모든 건조방법에서 RC가 BC보다 높았다. Carotene은 열풍과 감압건조 후 상온 저장 시 BC가 RC보다 잘 유지되었다. 갈변은 모든 건조방법에서 BC가 RC보다 낮게 나타나 데치기에 의해 억제됨을 알 수 있었으며, 동결건조 당근이 가장 덜 갈변되었다. 당근의 경도는 건조 후에 크게 감소하였으나, 열풍건조와 감압건조 당근은 유사한 값을 보였으며 동결건조 당근에 비해 높은 값을 나타내었다. BC와 RC의 경도 비교의 경우에는 모든 건조방법에서 BC가 RC보다 현저히 높게 나타났으며 저장 중 거의 일정하게 유지되었다. 또한 모든 건조당근에서 BC가 세포구조 및 미세구조가 더욱 안정하며 일정하여 데치기의 효과를 확인할 수 있었다.

Keywords

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