한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제41권9호
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  • Pages.1320-1325
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  • 2012
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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품종과 건조방법에 따른 고춧가루의 집단 특성

Bulk Properties of Red Pepper Powder by Drying Method and Variety

  • 강유리 (충북대학교 식품공학과) ;
  • 이상훈 (충북대학교 식품공학과) ;
  • 김현영 (국립식량과학원 기능성잡곡과) ;
  • 우관식 (국립식량과학원 기능성잡곡과) ;
  • 황인국 (국립농업과학원 전통한식과) ;
  • 황영 (국립농업과학원 전통한식과) ;
  • 유선미 (국립농업과학원 전통한식과) ;
  • 김행란 (국립농업과학원 전통한식과) ;
  • 김혜영 (용인대학교 식품영양학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Kang, Yu-Ri (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Hyun-Young (Dept. of Functional Crop, National Institute of Crop Science) ;
  • Woo, Koan-Sik (Dept. of Functional Crop, National Institute of Crop Science) ;
  • Hwang, In-Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science) ;
  • Hwang, Young (Dept. of Agro-food Resources, National Academy of Agricultural Science) ;
  • Yoo, Seon-Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science) ;
  • Kim, Haeng-Ran (Dept. of Agro-food Resources, National Academy of Agricultural Science) ;
  • Kim, Hae-Young (Dept. of Food Science and Nutrition, Yongin University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 투고 : 2012.05.29
  • 심사 : 2012.07.29
  • 발행 : 2012.09.30
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초록

건조방법에 따른 품종별 고춧가루의 물리적 특성을 알아보기 위하여 집단밀도, 압축특성, 쌓임각, 비회복성 일 및 응력이완 특성을 살펴보았다. 이완집단밀도는 0.4197~0.4274$g/cm^3$ 범위로 열풍건조 한반도품종이 큰 밀도를, 청양품종열풍건조가 작은 밀도를 나타내었다. 충격집단밀도는 0.523~0.586 $g/cm^3$ 범위로 원적외선건조 한반도 품종이 큰 밀도를 나타내었고 한반도품종 천일건조가 0.523 $g/cm^3$로 작았다. 하우스너 비는 1.225~1.370의 범위를 보였으며, 두 품종모두 원적외선 건조에서 큰 값을 나타내었다. 압축성은0.00157~0.00225 범위로 한반도품종 원적외선건조가 큰 압축성을 나타내었다. 압축비는 0.971~1.032의 범위로 열풍건조가 크게 나타났으며, 품종에 따라서는 한반도품종이 큰값을 나타내었다. 안식각은 37.47{\sim}$42.38^{\circ}$ 범위로 열풍건조가 큰 값을 나타내었으며, 비회복성 일은 76.0~81.7%의 범위로 건조방법에 따른 차이는 작았지만 한반도품종이 청양품종에 비해 큰 값을 보였다. $k_2$값은 1.20~1.24 범위로 건조방법 및 품종 간 차이는 작았으며, 이완성은 13.41~24.31%범위로 원적외선 건조가 큰 값을 보였고 건조 방법별로 청양품종이 큰 값을 나타내었다.

This study investigated the bulk properties of red pepper powders according to drying method and variety. Bulk density, compressive characteristics, irrecoverable work, dynamic angle, and stress relaxation were investigated. Loose bulk density ranged between 0.420 $g/cm^3$ for Cheongyang cultivar and 0.427 $g/cm^3$ for Hanbando cultivar by hot-air drying. The highest tapped bulk density was 0.586 $g/cm^3$ for Hanbando cultivar by far-infrared drying and the lowest value was 0.523 $g/cm^3$ for Hanbando cultivar by sun drying. Hausner ratio reached a maximum value of 1.370 for Hanbando cultivar by far-infrared drying. Compressibility ranged between 0.0016 for Cheongyang cultivar by sun drying and 0.0023 for Hanbando cultivar by far-infrared drying. Compression ratio reached a maximum value of 1.032 for Hanbando cultivar by hot-air drying. Dynamic angle of repose ranged between 37.47 and $42.97^{\circ}$. Irrecoverable work ranged between 76.0 and 81.7%. Relaxation reached a maximum value of 24.31% for Cheongyang cultivar by far-infrared drying.

키워드

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피인용 문헌

  1. Quality Characteristics of Red Pepper Cultivars according to Cultivation Years and Regions vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.817
  2. 스팀 가열 및 자외선, 감마선 조사 처리에 따른 고춧가루의 미생물 저감화 효과 vol.52, pp.2, 2020, https://doi.org/10.9721/kjfst.2020.52.2.177
  3. Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste vol.24, pp.1, 2012, https://doi.org/10.1080/10942912.2021.1969945