Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Quality Changes of Carrot Juice as Influenced by Clarification Methods

청징방법에 따른 당근주스의 품질변화에 관한 연구

Lee, Jun-Ho;Seok, Eun-Ju;Son, Kyeong-Seok
이준호;석은주;손경석

  • Published : 20060000
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Abstract

Clarified carrot juice was prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment. Effect of clarification methods as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed and lowering temperature. Also increasing temperature lead to increasement in turbidities in general. Ultrafiltration process was very effective to produce clarified carrot juice. Combined treatment did not significantly improve the clarification efficiency since most clarification was already achieved during ultrafiltration process. L* and b* values were increased while a* value was decreased significantly after clarification regardless of the methods (P<0.05). Vitamin C was most retained in the clarified samples using ultrafiltration.

고품질 청징주스의 제조를 위한 실험적 기초자료를 제시하기 위하여 원심분리, 한외여과 및 혼합처리를 통한 청징 당근주스를 제조하고 반응표면분석(response surface methodology, RSM)을 이용하여 최적 청징조건을 찾아내어 탁도, 색도 및 일반성분을 비교하였다. 원심분리를 이용한 청징보다는 한외여과 또는 혼합처리에 의하여 효율적인 청징 당근주스를 제조할 수 있는 것으로 나타났다. 하지만 원심분리를 이용할 경우, 회전속도가 높고 저온에서 공정을 행할수록 청징효과가 개선되었다. 특히 한외여과 공정이 공정조건에 관계없이 청징효과가 매우 우수한 것으로 나타났다. 혼합공정 후에도 청징효과가 뚜렷하게 개선되지 않았는데 이는 한외여과 공정을 거치면서 이미 일정 수준의 청징이 이루어 졌음을 의미한다. 한외여과 공정의 효율성은 색도의 변화에서도 간접적으로 측정할 수 있었는데 한외여과 처리된 시료의 L*값과 △E는 가장 높고 반면 a*값은 가장 낮은 것으로 나타났다. 각각의 시료는 중성을 나타내었으며 Vitamin C의 함량은 한외여과 방법을 이용한 시료에서 가장 많이 보존되었으며, 전반적으로 한외여과 방법이 고품질의 청징 당근주스를 제조하는데 가장 우수한 것으로 판단된다.

Keywords

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