Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Characteristics of Dried Radish (Raphanus sativus) by Drying Methods

건조방법에 따른 마른 무말랭이의 품질 특성

  • Lee Won-Young (Department of Food Engineering, Sangju National University) ;
  • Cha Woen-Suep (Department of Food Engineering, Sangju National University) ;
  • Oh Sang-Lyong (Department of Food Engineering, Sangju National University) ;
  • Cho Young-Je (Department of Food Engineering, Sangju National University) ;
  • Lee Hae-Young (Department of Food Engineering, Sangju National University) ;
  • Lee Bo-Su (Department of Food Engineering, Sangju National University) ;
  • Park Ju-Sek (Department of Food Engineering, Sangju National University) ;
  • Park Joon-Hee (Department of Food Engineering, Sangju National University)
  • Published : 2006.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

In recent, Kimchi is produced in the scale of industry, Consumers show increased demand of safety and high quality and hygienic process control. So, sun drying, hot air drying and cold air drying methods were investigated to compare the demand Sun drying took 96 hrs, hot air drying took 4 hrs at $70^{\circ}$ and cold air drying took 102 hrs at $10^{\circ}C$ in removing water to $90\%$ from radish. Brownness of radish was expressed as absorbance. Absorbance were 0.20, 2.04 and 1.87 and also Vit-C contents were 0.14 mg/g, 0.12 mg/g and 0.096 mg/g in dried radish according to cold air drying, hot air drying and sun drying, respectively. From overall experimental results, cold air drying method was found as superior drying method to other drying methods.

본 연구는 경상도지역에서 예로부터 먹어오던 무말랭이 김치(골곰짠지, 오그락지)의 품질 변화를 연구하기 위하여, 천일건조와 열풍건조 그리고 천일건조의 문제점을 보완한 냉풍건조를 이용하여 말린 무말랭이의 품질 특성을 연구하였다. 건조방법에 따른 건조 속도는 열풍건조가 가장 빨랐으며 냉풍건조가 가장 낮은 건조속도를 나타내었다. 건조시 갈색도는 $10^{\circ}C$ 냉풍건조가 가장 낮은 수치를 보였고 열풍건조에서 가장 높게 나타났으며, Vitamin C의 함량은 $10^{\circ}C$냉풍건조가 가장 높은 함량을 보였고 천일건조가 가장 낮은 함량을 보였다. 환원당의 경우 천일건조와 $10^{\circ}C$ 냉풍건조 그리고 $70^{\circ}C$ 열풍건조 모두 유사한 수치를 보였으나 텍스처 측정에서는 $10^{\circ}C$ 냉풍건조가 가장 우수한 것으로 나타났으며 이는 관능검사 결과와도 일치하였다. 따라서 무말랭이 김치의 원료인 말린 무는 $10^{\circ}C$의 냉풍에서 건조하는 것이 가장 우수한 것으로 나타났다.

Keywords

References

  1. 농촌진흥청 (2001) 식품성분표, 식품의약품 안전본부, 제6개정판
  2. Choi, M.K. (2003) Analysis of manganese contents in 30 korean common food. J. Korean Soc. Food Sci. Nutr., 32, 1408-1413 https://doi.org/10.3746/jkfn.2003.32.8.1408
  3. Ryu, S.H., Jeon, Y.S., Moon, J.W., Lee, Y.S. and Moon, G.S. (1997) Effect of Kimchi ingredients to reactive oxygen species in skin cell cytotoxicity. J. Korean Soc. Food Sci. Nutr., 26, 998-1005
  4. Jeon, HN., Kim, H.J. and Soung, Y.O. (2003) Effects of Kimchi solvent fractions in anti-oxidative enzyme activities of heart, kidney and lung of rabbit fed a high cholesterol diet. J. Korean Soc. Food Sci. Nutr., 32, 250-255 https://doi.org/10.3746/jkfn.2003.32.2.250
  5. Kim, J.Y. and Lee, Y.S. (1997) The effect of kimchi intake on lipid contents of body and mitogen response of spleen lymphocytes in rats. J. Korean Soc. Food Set. Nutr., 26, 1200-1207
  6. Baek, Y.H., Kwak, J.R., Kim, S.J., Han, S.S. and Song, Y.O. (2001) Effect of kimchi supplementation and/or exercise training on body composition and plasma lipids in obese middle school girls. J. Korean Soc. Food Sci. Nutr., 30, 906-912
  7. Ryu, S.H., Jeon, Y.S., Kwon, M.J., Moon, J.W., Lee, Y.S. and Moon, G.S. (1997) Effect of kimchi extracts to reactive oxygen species in skin cell cytotoxicity. J. Korean Soc. Food Sci. Nutr., 26, 814-821
  8. Kim, J.H, Kwon, M.J., Lee, S.Y. Ryu, J.D., Moon, G.S., Choi, H.S. and Song, Y.O. (2002) The effect of kimchi intake on production of free radicals and anti-oxidative enzyme actitivies in the liver of SAM. J. Korean Soc. Food Sci. Nutr.. 31. 109-116 https://doi.org/10.3746/jkfn.2002.31.1.109
  9. Kim, J.H., Ryu, J.D., Lee, H.G., Park, J.H., Moon, G.S., Choi, H.S. and Song, Y.O. (2002) The effect of Kimchi on production of free radicals and anti-oxidative enzyme activities in the brain of SAM. J. Korean Soc. Food Sci. Nutr., 31, 117-123 https://doi.org/10.3746/jkfn.2002.31.1.117
  10. Ryu, R.M., Ryu, S.H., Lee, Y.S., Jeon, Y.S. and Moon, G.S. (2004) Effect of different Kimchi diets on oxidation and photooxidation in liver and skin of hairless mice. J. Korean Soc. Food Sci. Nutr., 33, 291-298 https://doi.org/10.3746/jkfn.2004.33.2.291
  11. Choi, H.S. and Hwang, J.H. (2000) Antioxidative characteristics of Kimchi. Food Industry and Nutrition, 5, 52-56
  12. Cha, Y.J., Kim, H., Joe, W.J., Joung, Y.J., Lee, Y.M. and Kim, E.J. (2003) A survey on the sensory preference for making summer Kimchi by nationwide region. J. Korean Soc. Food Nutr., 32, 393-399 https://doi.org/10.3746/jkfn.2003.32.3.393
  13. Kim, S.J. (2001) Difficulty in korea Kimchi industry for modemiozation. Hansung Food Co., Ltd, Gyeonggi, 6, 421-806
  14. Kim Y.J. (1999) Physiological properties of Kimchi. Food Industry and Nnutrition, 4, 59-65
  15. Gu, Y.J., Park, W.S., Ahn, B.H., Choi, S.Y, Lee, M.K, Jo, D.W., Kim, K.H. and Jo, J.S. (1996) Development of Kimchi goods for Export. Food Industry and Nutrition, 135-49
  16. Cha, Y.J., Lee, Y.M., Jung, Y.J., Jung, E.J., Kim, S.J., Park, S.Y., Yun, S.S. and Kim, E.J. (2003) A nationwide survey on the preference characteristics of minor ingredients for winter Kimchi. J. Korean Soc. Food Nutr., 32, 555-561 https://doi.org/10.3746/jkfn.2003.32.4.555
  17. Kim, E.M. (1990) Indredient Comparison of Raphanus and Dried Raphanus, Chonnam National University. The Thesis of the Degree of Master
  18. Kim, K.H., Kang, J.K and Park, H.W. (2005) Quality maintenance of minimally processed chinese cabbage for Kimchi preparation. J. Korean Soc. Food Sci. Nutr., 29, 218-223
  19. Hendel, C.E., Bailey, G.P. and Taylor, D.H. (1950) Measurment of non-enzymatic browning of dehydrated vegetable during storage. Food Techol., 14, 344
  20. A.O.A.C. (1990) Official method of analysis 15th ed. Association of official analytical chemists, Inc. Arlington, Verginia. p.1058
  21. Miller, G.L. (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem., 31, 426-428 https://doi.org/10.1021/ac60147a030
  22. Han. B.H., Choi, S.I., Lee, J.G., Bae, T.J. and Park, H.G. (1982) Dehydration mechanism and water activity of filefish muscle. J. Korean Soc. Food Sci. Nutr., 14, 342-350
  23. Chang, D.I. and Chang, K.S., (2001) Development of a process for manufacturing the best quality red ginseng. Final Report of ARPC. p.170-178
  24. Ha, D.C., Lee, J.W., Do, J.H., Park, C.K., and Ryu, G.H. (2004) Drying rate and physicochemical characteristics of dried ginseng root at different temperature. J. Korean Soc. Food Sci. Nutr., 33, 741-746 https://doi.org/10.3746/jkfn.2004.33.4.741
  25. Koh, H.K., Kim, Y.H., Song, D.B. and Kim, M.S. (1991) Experimental studies of solar drying system of agricultural product. Solar drying characteristics for radish. Solar Energy. 11, 9-20
  26. Lee, B.Y., Choi, H.S. and Hwang, J.B. (2002) Analysis of food components of gastrodiae rhizoma and changes if several characteristics at the various drying conditions. J. Korean Soc. Food Sci. Nutr., 34, 37-43
  27. Park, C.R. (1975) A study in the influence of frying methods upon the chemical changes in red pepper. 1. Changes of carotenoids, capsaicin and vitamin C. Korean J. Nutr., 8, 167-172