Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Quality of Soybean Curd Residue as Affected by Different Drying Methods

건조방법에 따른 비지의 품질변화

  • 김동수 (경성대학교 식품공학과) ;
  • 설명훈 (경성대학교 식품공학과) ;
  • 김현대 (동래여자전문대학 식품영양과)
  • Published : 1996.06.01
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Abstract

This study was carried out to determine the changes in quality during the drying process and the optimum drying condition for utilizing soybean curd residue. The quality criteria for soybean curd residue were acid value, peroxide value, fatty acid composition and microbial concentration. The acid values of soybean curd residue were 7.5, 4.5 and 5.9 KOH mg/g upon 12 hour drying with open-air sun, ambient-air blast and warm-air blast, respectively. The numbers of total aerobic bacteria and molds increased remarkably during drying with open-air sunlight, ambient-air blast and warm-air blast except for hot air blast. Among different drying methods, the hot air blast drying(1kg of sample) was the most effective methods, which completed in three hours. Also, the drying method demonstrated a typical drying curve ; settling down, constant rate drying and falling rate drying period were shown within one hour, from one and three hours and after three hours, respectively. Moreover, there was significant variation in the constant drying period for the quality of soybean curd residue.

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References

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