Quality Enhancement of Vaccum Packaged Waxy Corns by Far Infrared Ray Drying

최재호,; 임지순,; 오덕환,

doi:10.3746/jkfn.2006.35.5.635

Journal of the Korean Society of Food Science and Nutrition

2006

DOI: 10.3746/jkfn.2006.35.5.635

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Quality Enhancement of Vaccum Packaged Waxy Corns by Far Infrared Ray Drying

최재호 최재호¹,

임지순 임지순²,

오덕환 오덕환³

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Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)

Lee¹,

Moon²,

Lee³

et al. 2014

Korean Journal of Food Preservation

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The antioxidative effect and quality characteristics of different drying methods (hot air drying, far-infrared radiation drying, vacuum freeze drying) from Schizandra Chinensis Baillon were investigated. The moisture contents and water activity(Aw) contents each 4.46% and 0.38 values of the vacuum freeze drying were lower than those of other samples. A significant not difference in pH values occurred in all samples (p<0.05). The highest content °brix vacuum freeze drying was 6.60 °Brix respectively. The turbidity values of the samples were hot air drying 8.24 T%, far infrared radiation drying 0.32 T%, vacuum freeze drying 71.85 T%. The Hunter’s L, a and b values of vacuum freeze drying were higher than those of other samples. The order of the free sugar content was glucose> fructose>sucrose, and that of the total free sugar contents were vacuum freeze drying (6.33 g/100 g) > far infrared drying (5.01 g/100 g) > hot air drying (3.73 g/100g). Antioxidant acitivy (DPPH radical scavenging, ABTS radical scavenging) and total phenol, total flavonoid, and total tannin content was highest in vaccum freeze drying than other different drying methods except nitrite scavenging ability.

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Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)

Lee¹,

Moon²,

Lee³

et al. 2014

Korean Journal of Food Preservation

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Optimization of Processing Conditions and Selection of Optimum Species for Sweet Potato Chips

Jang¹,

Li²,

Lee³

et al. 2013

The Korean Journal of Food And Nutrition

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This study was performed to optimize the processing conditions and to select the optimum species for colored sweet potato chips (Shinjami, Juhwangmi and Hayanmi varieties) baked by far-infrared radiation. Sweet potato chips were prepared by different slicing thickness (1~3 ㎜), concentration of sucrose solution for soaking (15~30%), blanching time (15~60 sec), baking temperature (110~140℃) and baking time (23~31 min) through sensory evaluation and failure stress measurement. Optimal processing condition of sweet potato chips using Shinjami was determined to 1 ㎜, 20%, 45 sec, 120℃ and 31 min, and those using Juhwangmi was determined as 1 ㎜, 25%, 45 sec, 130℃ and 29 min. Sweet potato chips using Hayanmi was determined as 1 ㎜, 20%, 45 sec, 120℃ and 31 min, respectively. Free sugar content of sweet potato chips was higher in chips than in raw materials. In the sensory evaluation, appearance, sweet taste, hardness, and overall acceptance were higher in Juhwangmi than in the Shinjami and Hayanmi varieties. Overall acceptance, sugar content, b-value and failure stress were highly correlated among factors affecting the sensory characteristics (p<0.01). From the results of this study, Juhwangmi variety was selected for production of sweet potato chips.

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Quality Enhancement of Vaccum Packaged Waxy Corns by Far Infrared Ray Drying

Cited by 2 publications

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Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)

Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)

Optimization of Processing Conditions and Selection of Optimum Species for Sweet Potato Chips

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