Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Freezing Pretreatment on Juice Expression and Drying Characteristics of Prunus mume Fruit

동결 전처리가 매실의 착즙과 건조 특성에 미치는 영향

  • Chung, Hun-Sik (Food & Bio-Industry Research Institute, Kyungpook National University) ;
  • Kim, Han-Soo (Department of Food Science and Technology, Pusan National University) ;
  • Lee, Young-Guen (Department of Food Science and Technology, Pusan National University) ;
  • Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University)
  • 정헌식 (경북대학교 식품생물산업연구소) ;
  • 김한수 (부산대학교 식품공학과) ;
  • 이영근 (부산대학교 식품공학과) ;
  • 성종환 (부산대학교 식품공학과)
  • Received : 2010.02.22
  • Accepted : 2010.07.09
  • Published : 2010.08.30
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Abstract

The effects of pretreatment by freezing on juice expression and drying characteristics of Prunus mume fruit were investigated. Fresh fruit slices were frozen at $-20^{\circ}C$, thawed, and then either pressed (to yield juice) or dried. Fresh fruit slices were used as controls. Both juice yield and drying rate were higher when pre-frozen fruit was tested, compared to fresh fruit. The L and b color values were lower in the juice and dried powder of pre-frozen compared to fresh fruit. The a color value was higher in juice and powder prepared from pre-frozen fruit compared to fresh fruit. There was no significant difference in free sugar or organic acid content between juices and powders from pre-frozen and fresh fruit. None of soluble solid content, titratable acidity, or juice pH was affected by freezing pretreatment. The results suggest that such pretreatment may be useful to increase juice yield and drying rate. However, browning of juice and powder may be elevated.

매실(Prunus mume)의 착즙과 건조 특성에 동결 전처리가 미치는 영향을 조사하기 위하여, 매실을 동결처리($-20^{\circ}C$)하거나 처리하지 않고 착즙수율과 주스의 품질특성 및 건조속도와 분말의 품질특성을 각각 측정하였다. 매실의 착즙수율과 건조속도는 동결처리구가 무처리구보다 유의적으로 높은 수준을 나타내었다. 압착주스와 건조분말의 L과 b값 및 a값은 동결처리구가 무처리구보다 유의적으로 낮고 높은 수준을 각각 보였다. 압착주스와 건조분말의 유리당과 유기산 함량은 동결 전처리에 따른 유의적인 차이를 나타나지 않았다. 주스의 가용성 고형분 함량, 적정산도 및 pH는 동결 전처리의 영향을 받지 않은 것으로 나타났다. 이로써 동결 전처리는 매실의 착즙과 건조 효율을 증대시킬 수 있는 유효한 방법이지만 착즙액과 건조분말의 갈변도가 높은 문제점이 있는 것으로 확인되었다.

Keywords

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