Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effect of Heating Conditions on Physical Properties of Model Hard Candy

가열 조건이 모델 경질형 캔디의 물성에 미치는 효과

Lee, Nam-Jae;Lee, Seung-Ju;Sin, Yong-Mok
이남재;이승주;신용목

  • Published : 20060000
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Abstract

The effect of heating temperature in candy making was investigated on physical properties of a model hard candy. A mixture of sucrose and water was heated up to a final temperature (Tf), poured into a candy forming frame, and cooled to be solidified. Tf was set at 170, 180, 190, 200°C, respectively. Temperature(T) and water content of the mixture were measured during heating and cooling. Tg(glass transition temperature) was estimated with respect to water content. T-Tg remained at a constant (+) value as the corresponding water content decreased during heating; T-Tg decreased even to (-) value during cooling. As Tf increased, the final value of T-Tg decreased. Physical properties of the model hard candy were measured such as hardness, color (Hunter L, a, b), solubility. As Tf increased, hardness and solubility decreased. Values of a (red) and b (yellow) increased with Tf, and L (lightness) value decreased, resulting in browning.

Keywords

References

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