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Optimization of Vacuum Drying Conditions for a Steamed (Pumpkin-) Sweet Potato Slab by Response Surface Methodology

반응표면분석법을 이용한 증절간 (호박)고구마의 최적 진공건조조건 설정

  • Shin, Mi-Young (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Youn, Kwang-Sup (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Su-Won (Regional Innovation Center, Kyungpook National University) ;
  • Moon, Hye-Kyung (Regional Innovation Center, Kyungpook National University) ;
  • Lee, Won-Young (School of Food Science and Biotechnology, Kyungpook National University)
  • 신미영 (경북대학교 식품공학부) ;
  • 윤광섭 (대구가톨릭대학교 식품가공학) ;
  • 이수원 (경북대학교 상주캠퍼스 지역혁신센터) ;
  • 문혜경 (경북대학교 상주캠퍼스 지역혁신센터) ;
  • 이원영 (경북대학교 식품공학부)
  • Received : 2011.05.31
  • Accepted : 2011.08.18
  • Published : 2011.09.30

Abstract

Vacuum drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience and preference as snack. Steamed sweet potato was dried from 30 to $60^{\circ}C$ for 12 hr, after which moisture contents, colors, and taste were evaluated. The lowest moisture content was 0.22% upon vacuum drying at $60^{\circ}C$ for 12 hr. Lightness decreased while other color values (a, b and ${\Delta}E$) increased with increasing drying temperature and drying time. Reducing sugar and soluble solid contents ranged from 98.7~268.11 mg/g and $19{\sim}72^{\circ}Brix$, respectively. Sensory score of the sample was the highest when dried at $50^{\circ}C$ for 6 hr. The optimum drying conditions were predicted to be $48.5{\sim}62^{\circ}C$ and 5.1~7.1 hr by response surface methodology.

본 연구는 증절간 고구마 제조를 위하여 진공건조방법을 이용하여 건조조건별 증절간 건조 고구마의 건조특성, 물성및 관능적 특성을 연구하였다. 건조 시 수분함량은 $60^{\circ}C$, 12시간에서 0.22%로 가장 낮은 수치를 보였고, 색차에서 건조 온도가 낮을수록, 건조시간이 짧을수록 L값이 높아졌으며 a, b, ${\Delta}E$값은 건조온도가 높을수록 건조시간이 길어짐에 따라 증가하는 경향을 보였다. 가용성 고형분은 건조조건별로 $19{\sim}72^{\circ}Brix$의 범위를 나타내었고, 환원당은 98.70~268.11 mg/g 범위를 나타내었으며 관능평가에서 밤고구마는 $50^{\circ}C$ 6시간에서 색, 향미, 맛, 조직감, 전반적인 기호도에서 가장 높은 평가치를 나타내었다. 이때 Aw 0.10~0.13 내외로서 미생물의 증식을 억제할 수 있는 수분함량의 범위이며 저장성의 향상도 기대할 수 있을 것으로 생각된다. 반응표면 분석을 통한 증절간 고구마의 최적 건조조건을 예측한 결과 건조온도 $48.5{\sim}62^{\circ}C$, 건조시간 5.1~7.1 hr으로 예측되었다.

Keywords

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