한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제8권4호
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- Pages.331-335
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- 1993
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
전처리 및 건조방법에 따른 곶감의 품질변화
Quality Changes in Dried Persimmons Processed by Different Pretreatment and Drying Method
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Moon, Kwang-Deok
(Department of Food engineering, Kyungpook National University) ;
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Kim, Jong-Kuk
(Department of Food engineering, Kyungpook National University) ;
- Sohn, Tae-Hwa (Department of Food engineering, Kyungpook National University)
- 발행 : 1993.12.30
초록
건시의 품질향상을 위하여 국내 유명산지의 건시를 시료로 하여 건시의 제조시험과 품질평가에 관한 기초자료로서 그 품질요소를 조사하였다. 건시의 수분함량은 30-36%였으며, 탄닌함량은 0-20%로 무처리구는
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.
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