청정기술 (Clean Technology)

  • 제18권2호
  • /
  • Pages.191-199
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  • 2012
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  • 1598-9712(pISSN)
  • /
  • 2288-0690(eISSN)
한국청정기술학회 (The Korean Society of Clean Technology)
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초임계 이산화탄소 처리 공정에 의한 다시마 유래 이취성분 제거

Removal of Off-flavor from Laminaria Japonica by Treatment Process of Supercritical Carbon Dioxide

  • Park, Jung-Nam (Department of Food Science and Technology, Pukyong National University) ;
  • Kim, Ryoung-Hee (Department of Food Science and Technology, Pukyong National University) ;
  • Woo, Hee-Chul (Department of Chemical Engineering, Pukyong National University) ;
  • Chun, Byung-Soo (Department of Food Science and Technology, Pukyong National University)
  • 투고 : 2012.03.05
  • 심사 : 2012.03.20
  • 발행 : 2012.06.30
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초록

다시마 유래 이취 및 휘발성 유기 성분을 효과적으로 저감 또는 제거하기 위하여, 초임계 이산화탄소의 연속적인 처리 공정이 실험적으로 적용되었다. 다시마 시료는 동결 건조 후 $710{\mu}m$의 크기로 균질화하여 사용하였으며, 초임계 이산화탄소 처리에 의한 효과를 평가하기 위하여 다양한 압력(10~25 MPa) 및 온도(35~$55^{\circ}C$) 조건에서 실험을 수행하였다. 한편, 실험에 사용된 이산화탄소의 유입 유속은 26.81 g/min으로 일정하게 고정하였다. 초임계 이산화탄소 처리 전과 후, 다시마 유래 이취 및 휘발성 유기 성분은 기체 크로마토그래피-질량분석기에 의하여 동정되었으며, 다시마 원료에서 알코올, 알데하이드, 에스터 및 산, 케톤, 할로젠 화합물 그리고 탄화수소계를 주 성분으로 하는 총 47종의 이취 및 휘발성 유기 성분이 동정되었다. 초임계 이산화탄소 처리 후 모든 실험 조건에서 이취 및 휘발성 유기 성분이 저감 또는 제거되었고, 그 중 25 MPa, $55^{\circ}C$의 실험 조건에서 87.48%로 가장 높은 제거율을 보여주었다.

In order to reduce or remove off-flavor and volatile organic compounds (VOCs) from Laminaria japonica effectively, continuous treatment process by supercritical carbon dioxide (SC-$CO_2$) was applied. After freeze-drying, Laminaria japonica powdered with $710{\mu}m$ was used. Experiments were carried out at temperature range from 35 to $55^{\circ}C$, and pressure range from 10 to 25 MPa for evaluation of SC-$CO_2$ treatment effect. Flow rate of carbon dioxide used in this reseach was constantly fixed at 26.81 g/min. Before and after treatment of SC-$CO_2$, off-flavor and VOCs from Laminaria japonica were analyzed by gas chromatography-mass spectrometry detector (GC-MSD). Total 47 VOCs emitted from Laminaria japonica were identified before treatment of SC-$CO_2$, major components of seaweed smell (ordor) in Laminaria japonica were identified as alcohols, aldehydes, ester and acids, ketone, halogenated compounds and hydrocarbon. Off-flavor and VOCs in all experimental conditions was reduced or removed after SC-$CO_2$ treatment. Among the experimental conditions, the highest removal yield was at 25 MPa and $55^{\circ}C$.

키워드

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  3. Effects of deodorisation methods on volatile compounds, chemical properties and antioxidant activities of fucoidan isolated from brown seaweed ( Sargassum sp.) vol.25, 2017, https://doi.org/10.1016/j.algal.2017.06.018