Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in the physicochemical properties of various herbs cultivated in Korea after microwave drying

국내생산 허브의 마이크로웨이브 건조 후 이화학적 특성 변화 연구

  • Ryu, Jae-Jin (Department of Food Science and Biotechnology, Gachon University) ;
  • Choi, Hyunwook (Department of Functional Food and Biotechnology, Jeonju University) ;
  • Kum, Jun-Seok (Korea Food Research Institute) ;
  • Park, Jong-Dae (Korea Food Research Institute) ;
  • Sung, Jung-Min (Korea Food Research Institute) ;
  • Seo, Dong-Ho (Department of Food Science and Technology, Jeonbuk National University) ;
  • Lee, Byung-Hoo (Department of Food Science and Biotechnology, Gachon University)
  • 류재진 (가천대학교 식품생물공학과) ;
  • 최현욱 (전주대학교 바이오기능성식품학과) ;
  • 금준석 (한국식품연구원) ;
  • 박종대 (한국식품연구원) ;
  • 성정민 (한국식품연구원) ;
  • 서동호 (전북대학교 식품공학과) ;
  • 이병호 (가천대학교 식품생물공학과)
  • Received : 2020.12.02
  • Accepted : 2020.12.11
  • Published : 2021.02.28
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Abstract

The purpose of this study was to investigate how microwave drying, a method to minimize the scent and physicochemical changes of the final products, affects the quality characteristics of various herbs according to treatment intensity (pulse and continuous waves) and time. In the current study, different physicochemical qualities, such as weight change, moisture content, water activity, color, and microbial growth, of five different Korean herbs were analyzed after microwave drying. The results clearly showed that the pulse wave method was a more effective approach than the continuous wave method for maintaining the physicochemical properties of herbs. Furthermore, pulse wave drying lead to efficient microbial death in various herbs after a short time. Thus, microwave drying with a pulse wave can be applied to herb processing and packaging technology while minimizing the quality changes of herbs.

마이크로웨이브는 식품의 표면을 투과하여 식품 내부를 매우 신속하게 가열할 수 있으므로 식품의 맛, 냄새, 조직감, 영양가 등에 대하여 최소한의 영향을 미치게 된다(Chandrasekaran 등, 2013; Datta 와 Hu, 1992). 본 실험은 이러한 기능이 있는 마이크로파를 이용한 국내에서 생산가능한 허브 5종의 건조에 따른 품질특성에 있어서의 변화를 알아보고자 하였다. 비조사구와 100 Watt와 600 Watt에서 각각 계속적인 가열건조 방법과 Pulse 방법을 이용한 마이크로파 건조방법을 사용하였으며, 실험결과 조직감 유지 및 갈변화 방지에 매우 효과적인 것으로 나타났다. 또한 CW에 의한 건조 보다는 PW를 활용한 방법이 조직감 유지 및 갈변화 방지, 탈수율에 효과적인 것으로 나타났다. 특히 허브의 총균수 사멸에 있어서 마이크로파는 다른 일반가열보다 짧은 시간 내에 미생물의 사멸효과가 있었으며, CW보다 PW가 미생물의 사멸속도가 빠른 것으로 나타났다. 따라서 마이크로파를 이용한 허브의 건조시 낮은 온도에서의 빠른 건조 발생으로 시간적 향상과 물리적 변화를 최대한 억제시키며 미생물의 성장을 억제하는 작용을 하여 허브 특유의 냄새를 보존시키는 작용으로 앞으로 국내산 허브의 건조저장기술에 마이크로파가 다양하게 이용될 수 있을 것이라 기대된다.

Keywords

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