Journal of Korean Society of Forest Science (한국산림과학회지)

Korean Society of Forest Science (한국산림과학회)
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Changes in Quality Characteristics of Dried 'Bansi' and 'Godongsi' Persimmon During Drying Period by Hot-air Drying

열풍건조에 의한 건조기간 동안 '반시'와 '고동시'의 품질 특성 변화

  • Kim, Chul-Woo (Special Forest Resources Division, National Institute of Forest Science) ;
  • Park, Hyowon (Special Forest Resources Division, National Institute of Forest Science) ;
  • Na, Min-Ho (Special Forest Resources Division, National Institute of Forest Science) ;
  • Lee, Uk (Special Forest Resources Division, National Institute of Forest Science)
  • 김철우 (국립산림과학원 산림특용자원연구과) ;
  • 박효원 (국립산림과학원 산림특용자원연구과) ;
  • 나민호 (국립산림과학원 산림특용자원연구과) ;
  • 이욱 (국립산림과학원 산림특용자원연구과)
  • Received : 2021.02.17
  • Accepted : 2021.04.26
  • Published : 2021.06.30
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Abstract

This study aimed to investigate quality characteristics of hot-air dried persimmon during the drying period in 'Bansi' and 'Godongsi'. These cultivars were classified into four grades: 2L, L, M, and S based on the fruit weight. Weight loss, firmness, soluble solid content (SSC), and moisture contents were measured during the hot-air drying period. The weight loss significantly increased during the drying period (p<0.05), while there was no difference between cultivars. In the initial drying period, the firmness decreased due to softening during the ripening stage and increased significantly due to hardening during the water loss stage. Regardless of the cultivars, the SSC increased from 19.6% in the initial period to 55.3% at 12 days after drying. Moisture content statistically decreased in both cultivars over the whole drying period. It took 4 days and 8~10 days to produce semi-dried persimmon (45~55% moisture content) and dried persimmon (25~35% moisture content) in both cultivars. These results could be effectively used as basic data for producing high-quality semi-dried and dried persimmons using the hot-air drying method in 'Bansi' and 'Godongsi'.

본 연구는 열풍건조 시 건조기간 동안 '반시'와 '고동시' 건조감의 품질특성을 구명하고자 수행되었다. 두 품종을 과실 무게에 따라 각각 4등급(2L, L, M, S)으로 구분하여 건조기간별 중량감소율, 경도, 가용성고형물함량 및 수분함량을 측정하였고, 각 항목간의 상관분석을 실시하였다. 중량감소율의 경우, 품종 간 차이는 없었으며 건조기간에 따라 유의하게 증가하였고(p<0.05), 경도는 품종에 관계없이 후숙과정 중 감소하였다가 이후 건조과정에서 유의하게 증가하는 추세를 보였다. 가용성고형물함량은 두 품종 모두 초기 19.6%에서 건조 12일에 55.3%까지 증가하는 것으로 나타났으며, 수분함량 또한 품종에 관계없이 건조기간에 따라 유의하게 감소하였다. 품종에 관계없이 반건시(수분함량 기준 45~55%) 생산을 위한 건조기간은 4일, 건시(수분함량 기준 25~35%) 생산을 위한 건조기간은 8~10일로 나타났다. 본 연구결과는 열풍건조방법을 이용한 품종별 고품질의 건조감 생산에 기초자료로 활용될 수 있을 것으로 사료된다.

Keywords

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