Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Dispersion Stability Determination of Saengshik Beverage by Optical Methods

광학적 방법에 의한 생식음료의 분산 안정성 측정

  • 이주연 ((주)이롬 생명과학연구원) ;
  • 목철균 (경원대학교 식품생물공학과)
  • Received : 2010.01.11
  • Accepted : 2010.02.10
  • Published : 2010.02.28
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Abstract

An optical method was introduced to investigate the dispersion stability of Saengshik beverages (SB) containing 3.7-11.7% Saengshik powder (SP). Time course changes in backscattering light flux (BSLF) from SB were monitored by a Turbiscan. BSLF in the bottom and top layers of SB increased by forming sediment and foam, respectively, while that in the middle layer decreased by clarifying. With SP levels, sedimentation in SB was retarded, but the height of total sedimentation layer was increased. A logarithmic model was developed to fit to the changes in BSLF with time, showing determination coefficients of 0.979-0.988. The levels of SP in SB influenced the migration speed of the clarification front as well as the numbers of separated layers; 2 layers in SB containing 3.7% SP, 3 in 5.7-9.7%, and 4 in 11.7%. Formation of clear layers started after 17-29 min and continued for 22-53 min. The clarification was retarded most in SB containing 7.7% SP, indicating the most stable SP level for the SB preparation.

생식 첨가량을 3.7-11.7%로 조절한 생식음료의 분산안정성을 터비스캔을 사용하여 광학적 방법으로 측정하였다. 생식음료는 제조 후 시간이 경과함에 따라 음료 하부에서는 침전이 생성되어 후방산란광플럭스(이후 후광플럭스로 약칭)가 강해진 반면, 중간부에서는 청징현상에 의해 약해졌으며, 최상층부에서는 거품이 생성되어 다시 강해졌다. 생식 첨가량이 증가할수록 침전이 서서히 진행되었으며 전체 침전층은 두텁게 형성되었다. 침전에 의한 후광플럭스의 퍼센트변화율의 시간에 따른 변화는 로그 모델이 적용 되었으며 결정계수는 0.979-0.988로 높은 값을 보였다. 생식 첨가량은 생식음료의 상층부에 형성되는 청징층과 하층부의 침전층의 경계면, 즉 청징층 선단의 이동속도 뿐 만 아니라 분리된 층의 수에도 영향을 미쳤다. 생식 첨가량 3.7%의 경우는 2층으로, 5.7-9.7%의 경우는 3개 층으로, 11.7%는 4개 층으로 분리되었다. 생식음료 제조 후 17-29분 사이에 1차 청징층 발생이 시작되었고 22-53분간 지속되었으며, 생식첨가량이 낮을수록 청징층 두께는 증가하였다. 청징층 발생은 생식 첨가량 7.7%인 음료에서 가장 늦게 나타나 최대 분산안정성을 보였다.

Keywords

Acknowledgement

Supported by : (주)이롬, 경원대학교

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