Quality Characteristics of Osmotic Dehydrated Sweet Pumpkin by Different Drying Methods

건조방법에 따른 삼투처리 단호박의 품질 특성

  • Hong, Joo-Heon (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Lee, Won-Young (Dept. of Food Engineering, Sangju National University)
  • 홍주헌 (경북대학교 식품공학과) ;
  • 이원영 (상주대학교 식품공학과)
  • Published : 2004.11.01


This study was conducted to develop intermediate material for new processed food from sweet pumpkin. Osmotic dehydration was carried out as pretreatment before drying. After the sweet pumpkins were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods (hot air drying, vacuum drying and cold air drying). The moisture contents of dried sweet pumpkin products by osmosis treatment (sucrose) and hot air drying, vacuum drying, and cold air drying were 14.48, 14.09 and 13.87%, respectively. Cold air drying preserved more vitamin C content and showed lower color difference than hot air drying and vacuum drying. As a result of microscopic analysis, cold air dried sweet pumpkin was observed regular tissue, while hot air and vacuum dried sweet pumpkins were observed a cell collapse following the loss of water.


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