삼투건조와 열풍건조의 조합이 사과 건조제품의 품질에 미치는 영향

Effect of Combined Osmotic Dehydration and Hot-air Drying on the Quality of Dried Apple Products

  • 발행 : 2008.02.28

초록

삼투건조와 열풍건조의 조합이 사과 건조제품의 품질에 미치는 영향을 알아보기 위하여 삼투건조시 물질이동 특성과 열풍건조시 건조특성, 그리고 사과 건조제품의 품질을 조사하였다. 삼투건조시 침지용액의 농도와 침지시간이 증가함에 따라 중량감소와 수분손실이 증가하였으며 고형분 증가도 같은 경향을 나타내었다. 열풍건조시 건조시간에 따른 사과 실린더의 수분함량 변화를 Page model에 적용하여 지수 n, k 및 건조시간을 산출하였다. 건조온도 $50^{\circ}C$에서 건조시간이 대조구의 4.15시간에서 30%와 50% sucrose 용액 처리시 각각 5.78시간과 6.42시간으로 증가하였으며, 건조온도 $70^{\circ}C$에서도 유사한 경향인 것으로 나타났다. 삼투건조에 의해 k와 n 값이 감소하였고 삼투용액의 농도가 높을수록 더욱 감소하는 것으로 나타났다. 삼투건조한 사과 건조제품의 품질을 삼투건조하지 않은 사과 건조제품과 비교하였다. 삼투건조에 의해 건조제품의 수축도와 복원력이 감소하였고 침지용액의 농도가 높을수록 감소하는 것으로 나타났다. 압착력은 삼투건조에 의해 증가하였고 침지용액의 농도가 높을수록 증가하는 것으로 나타났다. 복원한 사과 건조제품에 대한 관능적 기호도 측정 결과 외관, 조직감, 종합적인 기호도 등의 모든 관능검사 항목에서 삼투건조한 사과 건조제품이 삼투건조하지 않은 대조구에 비해 유의적으로 높은 기호도를 나타내었다.

This study was conducted to investigate the effects of combined osmotic dehydration and hot-air drying on the quality of dried apple products. Apple cylinders were steeped in 30% and 50% sucrose solutions at different steeping times. During the osmotic dehydration, as the concentration of the sucrose solution and steeping time increased, weight reduction and water loss increased, and the solid gain showed similar results. Osmotic dehydration in the sucrose solutions was followed by hot-air drying at 50 and $70^{\circ}C$. The experimental data were fitted successfully using the modified Page model. At the drying temperature of $50^{\circ}C$, the drying time increased from 4.15 hr for the control to 5.78 hr and 6.42 hr for the 30 and 50% sucrose solution treatments, respectively. Similar results were shown at the $70^{\circ}C$ drying temperature. The k and n values of the apple cylinders decreased by osmotic dehydration, and the k and n of the apple cylinders steeped in the 50% sucrose solution were lower than those of the samples steeped in the 30% sucrose solution. The qualities of the dried apple products were compared to samples that did not undergo osmotic dehydration. The shrinkage and rehydration capacity of the apple products decreased via osmotic dehydration, and decreased as the concentration of the sucrose solution increased. The compressibility ratios of the apple products to raw apple cylinders increased by osmotic dehydration, and increased as the concentration of sucrose solution increased. The sensory evaluation results for the apple products rehydrated in yoghurt indicate that osmotic dehydration greatly enhances the palatability of apple products in terms of appearance, taste, and texture.

키워드

참고문헌

  1. Barbanti D, Mastrocola D, Severini C. Air drying of plums. A comparison among twelve cultivars. Sci. Aliment. 14: 61-73 (1994)
  2. Lenart A. Osmo-convective drying of fruits and vegetables: Technology and application. Dry. Technol. 14: 391-413 (1996) https://doi.org/10.1080/07373939608917104
  3. Torreggiani D. Osmotic dehydration in fruit and vegetable processing. Food Res. Int. 26: 59-68 (1993) https://doi.org/10.1016/0963-9969(93)90106-S
  4. Lazarides HN, Katsanidis E, Nickolaidis A. Mass transfer during osmotic pre-concentration aiming at minimal solid uptake. J. Food Eng. 25: 151-166 (1995) https://doi.org/10.1016/0260-8774(94)00006-U
  5. Sablani SS, Rahman MS, Al-Sadeiri DS. Equilibrium distribution data for osmotic drying of apple cubes in sugar-water solution. J. Food Eng. 52: 193-199 (2002) https://doi.org/10.1016/S0260-8774(01)00103-0
  6. Ponting JD. Osmotic dehydration of fruits - Recent modifications and applications. Process Biochem. 8: 18-20 (1973)
  7. Rastogi NK, Raghavarao KSMS, Niranjan K, Knorr D. Recent developments in osmotic dehydration: Methods to enhance mass transfer. Trends Food Sci. Tech. 13: 48-59 (2002) https://doi.org/10.1016/S0924-2244(02)00032-8
  8. Monsalve-Gonzalez A, Gustavo V, Barbosa-Canovas GV, Cavalieri RP. Mass transfer and textural changes during processing of apples by combined methods. J. Food Sci. 58: 1118-1124 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb06128.x
  9. Reppa A, Mandala J, Kostaropoulos AE, Saravacos GD. Influence of solute temperature and concentration on the combined osmotic and air drying. Dry. Technol. 17: 1449-1458 (1999) https://doi.org/10.1080/07373939908917627
  10. Mandala IG, Anagnostaras EF, Oikonomou CK. Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. J. Food Eng. 69: 307-316 (2005) https://doi.org/10.1016/j.jfoodeng.2004.08.021
  11. Madamba PS, Driscoll RH, Buckle KA. The thin-layer drying characteristics of garlic slices. J. Food Eng. 29: 75-97 (1996) https://doi.org/10.1016/0260-8774(95)00062-3
  12. Wang ZW, Sun J, Chen F, Liao X, Hu X. Mathematical modeling on thin layer microwave drying of apple pomace with and without hot air pre-drying. J. Food Eng. 80: 536-544 (2007) https://doi.org/10.1016/j.jfoodeng.2006.06.019
  13. Levi A, Ben-Shalom N, Plat D, Reid DS. Effect of blanching and drying on pectin constituents and related characteristics of dehydrated peaches. J. Food Sci. 53: 1187-1190 (1988) https://doi.org/10.1111/j.1365-2621.1988.tb13558.x
  14. Falade KO, Igbeka JC, Ayanwuyi FA. Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon. J. Food Eng. 80: 979-985 (2007) https://doi.org/10.1016/j.jfoodeng.2006.06.033
  15. Hong JH, Youn KS, Choi YH. Optimization for the process of osmotic dehydration for the manufacturing of dried kiwifruit. Korean J. Food Sci. Technol. 30: 348-355 (1998)
  16. Uddin BM, Ainsworth P, Ibanoglu S. Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology. J. Food Eng. 65: 473-477 (2004) https://doi.org/10.1016/j.jfoodeng.2004.02.007
  17. Nieto AB, Salvatori DM, Castro MA, Alzamora SM. Air drying behavior of apples as affected by blanching and glucose impregnation. J. Food Eng. 36: 63-79 (1998) https://doi.org/10.1016/S0260-8774(98)00043-0
  18. Prothon F, Ahrne LM, Funebo T, Kidman S, Langton M, Sjoholm. Effects of combined osmotic and microwave dehydration of apple on texture, microstructure, and dehydration kinetics. Lebensm. Wiss. Technol. 34: 95-101 (2001) https://doi.org/10.1006/fstl.2000.0745
  19. del Valle JM, Cuadros TRM, Aguilera JM. Glass transitions and shrinkage during drying and storage of osmosed apple pieces. Food Res. Int. 31: 191-204 (1998) https://doi.org/10.1016/S0963-9969(98)00059-3
  20. Kingsly ARP, Meena HR, Jain RK, Singh DB. Shrinkage of ber (Zizyphus mauritian L.) fruits during sun drying. J. Food Eng. 79: 6-10 (2007) https://doi.org/10.1016/j.jfoodeng.2006.01.019
  21. Lozano JE, Rostein E, Urbicain MJ. Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents. J. Food Sci. 48: 1497-1502,1553 (1983) https://doi.org/10.1111/j.1365-2621.1983.tb03524.x
  22. Raoult-Wack AL. Recent advances in the osmotic dehydration of foods. Trends Food Sci. Tech. 5: 255-260 (1994) https://doi.org/10.1016/0924-2244(94)90018-3
  23. Ratti C. Shrinkage during drying of foodstuffs. J. Food Eng. 23: 91-105 (1994) https://doi.org/10.1016/0260-8774(94)90125-2