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 Rheological Properties of Neungee(Sarcodon aspratus) during Dehydration

능이버섯의 건조과정 중 물성의 변화

  • Published : 2004.08.01
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Abstract

This study was conducted to investigate the changes in physical properties of the Neungee (Sarcodon aspratus) during dehydration and rehydration. The drying of the sample was completed within 4 hours at 5$0^{\circ}C$ with the air velocity of 1.5 m/s. The reduction in the thickness of the sample were two-fold compared with those in the surface area of the sample. During the drying period, the values of compression distance, break down, deformation rate, distortion, alleviation rate and softness decreased, whereas the values of hardness and alleviation time increased. However, the values of surrender were not changed. The color of the sample during the drying was changed to black with decreased L, a, and b values. The rehydration rate increased rapidly during first 60 min and remained constant after that. The recovery ratio after rehydration of the dried sample was about 30％ and the rheological properties recovered about 44％.

능이버섯의 건조과정에 따른 물성 변화를 조사하기 위하여 수분함량 86.68%인 능이버섯을 5$0^{\circ}C$, 1.5 m/s, 상대습도 15%의 조건에서 건조하면서 Rheometer로 물성을 측정하였다. 능이버섯은 건조가 진행됨에 따라 압축거리는 약 60%가 감소하였다. 능이버섯을 파괴시키는데 필요한 힘은 감소하였으며, 부드러운 정도를 나타내는 수치 또한 감소하였으나 경도는 증가하였다. 이는 건조가 진행되면서 조직이 단단해지고 수축되면서 나타나는 현상이라고 사료된다. 능이버섯의 색도는 건조과정 중L값, a값, b값이 감소하여 대체로 검게 변하였으며, 구조는 두께의 수축율이 72.8%인데 반해 면의 수축율은 38.05%로 두께의 수축이 면의 수축보다 2배정도 큰 것을 보였다. 즉, 건조 중 능이버섯은 갓의 크기가 작아지면서 두께가 상당히 얇아지는 것으로 나타났다 능이버섯을 건조한 후 재수화시 재수화율은 약 30%정도로 나타났고, 응력이 최고로 도달하는데 걸리는 시간 또한 6.41초로 44.2%정도 회복되었다.

Keywords

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