Quality Changes in Dried Persimmons Processed by Different Pretreatment and Drying Method

전처리 및 건조방법에 따른 곶감의 품질변화

  • Moon, Kwang-Deok (Department of Food engineering, Kyungpook National University) ;
  • Kim, Jong-Kuk (Department of Food engineering, Kyungpook National University) ;
  • Sohn, Tae-Hwa (Department of Food engineering, Kyungpook National University)
  • Published : 1993.12.30


This study was performed to improved the quality of dried persimmon. For this, the investigation of quality factor and processing experiments were performed. The moisture contents of dried persimmons were 30 to 36% and it was the most important component of the quality. Tannin contents were 0 to 20% and non-treated persimmon had higher tannin contents than treatment of carbon dioxide and alcohol. Total sugar contents were 55 to 60% and it was composed in glucose and fructose. Processing of dried persimmon by artificial-drying seemed to be useful when it needed to shorten the drying time or it continued rainy day during sun-drying. From the result of quality evaluation, sliced dried persimmon was better than whole dried persimmon in quality, so the sliced dried persimmon was expected that it has a little marketability.