The Journal of Natural Sciences (자연과학논문집)
- Volume 15 Issue 1
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- Pages.97-109
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- 2005
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- 1225-6196(pISSN)
Effect of Drying method on the Fruit and Powder color of Red Pepper
건조방법이 고추 및 고춧가루의 색도에 미치는 영향
- Yoon, Wha-Mo (Division of horticulture & Landscape Architecture, Pai Chai University) ;
- Lee, Jeong-Yeop (Division of horticulture & Landscape Architecture, Pai Chai University)
- Published : 2005.12.30
Abstract
This experiment was established to find out the effect of drying methods on the fruit and powder color of red pepper. Hunter's L, a, and b values of the dried fruit were also higher with the cut fruit in comparison with the whole or punched fruit. The Hunter's a value of the pepper powder after drying and grinding was slightly higher for the whole fruit with sun drying, but it was higher for the cut fruit in case of heat drying. The ASTA value was higher when pepper fruits were sun dried. For the heat drying, the value was higher with the drying temperature
고추의 원형과, 절단과, 천공과에 건조방법을 달리할 경우 건조고추의 과피색도, 고춧가루 색도, 고춧가루의 추출액 색도에 미치는 영향을 밝혔다. 천일건조(sun drying), PE하우스 건조, 열풍건조
Keywords