Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Change of Organoleptic Properties with Heating Concentration of Oriental Melon Juice

참외주스 가열농축에 따른 관능적 특성 변화

  • 이기동 (경북과학대학 발효건강식품과) ;
  • 권승혁 (경북과학대학 발효건강식품과) ;
  • 이명희 (경북과학대학 발효건강식품과) ;
  • 김숙경 (경북과학대학 발효건강식품과) ;
  • 주길재 (경북대학교 농업과학기술연구소) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2004.03.01
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Abstract

This study was carried out to observe the change of organoleptic properties of the juice prepared with various heating temperature and heating time. Organoleptic color showed maximum value at 94.95$^{\circ}C$ and 21.63 min and organoleptic aroma showed maximum value at 63.14$^{\circ}C$ and 20.38 min. Organoleptic taste showed maximum value at 96.63$^{\circ}C$ and 14.31 min and overall palatability showed maximum value at 97.18$^{\circ}C$ and 14.55 min. The best condition was 98$^{\circ}C$(heating temperature) and 13 min(heating time) at organoleptic evaluation of oriental melon juice.

고품질 참외 농축액을 제조하기 위해 농축공정에서 중요한 변수로 작용하는 가열온도 및 가열시간을 달리하면서 제조한 농축물에 대한 관능적 평가를 실시한 결과, 가열 후 맛이 최대평점을 나타낸 조건은 가열온도가 96.63$^{\circ}C$ 및 가열시간이 14.31 min일 때 였으며, 전반적인 기호도가 가장 높은 조건은 가열온도가 97.18$^{\circ}C$ 및 가열시간이 14.55 min일 때였다. 가열온도 및 가열시간을 달리하면서 실험한 결과 참외 농축액 제조를 위해서는 가열온도 98$^{\circ}C$로, 가열시간 13 min으로 처리하는 것이 적당하였다.

Keywords

References

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