한국조리학회지 (Culinary science and hospitality research)
- 제12권3호
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- Pages.108-118
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- 2006
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
쑥의 건조 방법에 따른 품질 변화
Influence of Dry Methods on Qualities of Artemisia sp.
- Park, Sung-Ok (Vegetable & Herb Research Center, Korea University) ;
- Kim, Choong-Ho (Division of Food & Culinary Science, Howon University)
- 발행 : 2006.09.30
초록
This study is on different dry methods for Artemisia sp. which were not affected by the dry matter percent. Essential oil components such as 1,8-cineol and terpineol were highly affected by the dry method. 1,8-cineol and terpineol components were decreased by adaptation of the heated oven-drying method and the freeze-drying method. Borneol components were increased through shady sun-drying, sun-drying and freeze-drying. Heated oven drying method decreased the vitamin C content. Vitamin C content was decreased in oven-drying about 50% during this period, but only 10% decreased in the freezing dry method. Qualities were changed by different drying methods. Therefore, different dry methods of Artemisia sp. were applied to the flavorgen.