Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Influence of Heat Treatment on the Physicochemical Property and Mineral Composition of Various Processed Salts

  • Han, Sung-Hee (Institute of Life Science and Natural Resources, Korea University) ;
  • Lee, Seog-Won (Department of Food and Nutrition, Yuhan College) ;
  • Rhee, Chul (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
  • Published : 2008.10.31
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Abstract

The effects of heat treatment on the physicochemical properties and mineral composition of sun-dried salt were investigated. The salts parched at high temperature were appeared the higher alkalinity and the lower oxidation-reduction potential (ORP) than the samples without heat treatment. The commercial salts (bamboo salt and yellow loess salt) and the sun-dried salt parched at high temperature had relatively higher sodium ion content (418-450 ppm) compared to that (418.0 ppm) of refined salt. The increase of calcium ion occurred in the salts parched at high temperature compared to the sun-dried salt without heat treatment, but the magnesium ion was vice versa. The commercial salt, yellow loess salt had highest turbidity (0.973) whereas sun-dried salt showed lowest level (0.097) among the tested samples. Turbidity of heat treatment samples decreased as solubility increased. The maximum concentration of dialyzed salt was reached after 4 hr regardless of various processed salts, but those had no difference significantly among the tested samples. The X-ray diffraction patterns of the parched sun-dried salts showed different peak intensity with common salts, and they were similar to the patterns of oxide salts, especially MgO. The maximum value (2.56%) of MgO appeared in the sun-dried salt parched at $1,400^{\circ}C$.

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