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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physical Properties of Red Pepper Powder at Different Particle Sizes

고춧가루의 입도별 물리적 특성

  • Oh, Seung Hee (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kang, You Ri (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Sang Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science) ;
  • Yoo, Seon Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science) ;
  • Kim, Hae Young (Dept. of Food Science and Nutrition, Yongin University) ;
  • Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Received : 2012.10.22
  • Accepted : 2013.01.14
  • Published : 2013.03.31
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Abstract

We evaluated physical properties such as density, compressive characteristics, irrecoverable work, and stress relaxation of red pepper powder with different particle sizes. The particle sizes showed a normal distribution in size, with a particle size of $150{\sim}600{\mu}m$ accounting for 70.95% of the particles in the Hanbando cultivar and 82.21% in the Cheongyang cultivar. Loose bulk density ranged between 0.34 and $0.45g/cm^3$, while tapped bulk density ranged between 0.43 and $0.56g/cm^3$. The Hausner ratio was highest (1.531) at a particle size below $150{\mu}m$ in the Cheongyang cultivar. The compressibility and compression ratios were 0.001351~0.004383 and 1.0062~1.0265, respectively. Irrecoverable work ranged between 69.16% and 90.24%. The $K_2$ value and stress relaxation characteristics were greatest (1.74 and 44.92%, respectively) at particle sizes of $300{\sim}425{\mu}m$ in the Cheongyang cultivar. The dynamic angle of repose was $32.84-49.84^{\circ}$. Overall, particle sizes below $150{\mu}m$ had the highest compactibility, cohesiveness, and transformation.

입도분포에 따른 고춧가루의 물리적 특성 변화를 살펴보기 위하여 이완밀도, 압축밀도, 압축시험, 안식각, 비회복성일 및 응력이완 특성을 살펴보았다. 이완밀도는 $0.34{\sim}0.45g/cm^3$ 범위에 있었으며, 다짐밀도는 $0.43{\sim}0.56g/cm^3$ 범위에 있었다. 하우스너 비는 청양품종의 $150{\mu}m$ 이하의 입도에서 1.531로 가장 높은 값을 나타내었으며, 응집성도 크게 나타났다. 압축성과 압축비는 각각 0.001351~0.004383 및 1.0062~1.0265 범위의 값을 나타내었고, 입도별 비회복성일은 69.16~90.24% 범위를 나타내었다. $k_2$ 값과 이완성은 청양품종 $425{\sim}300{\mu}m$ 입도에서 각각 1.74 및 44.92%로 가장 높았다. 안식각은 $32.84{\sim}49.84^{\circ}$ 범위를 나타내었다. $425{\sim}300{\mu}m$ 입도를 기준으로 입도가 작아지거나 커짐에 따라 물리적 특성 값이 변화하였다. $150{\mu}m$ 이하의 입도에서는 결착성과 다짐성 그리고 변형의 정도가 크게 나타났다. 따라서 작은 입도의 고춧가루를 수송, 저장할 때보다 각별한 주의가 필요할 것으로 판단된다.

Keywords

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