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반응표면분석법을 이용한 꾸지뽕의 블랜칭 처리 및 건조 조건 최적화

Optimization of drying conditions of Cudrania tricuspidata using response surface methodology

신은주|이원영|박대희|정가영|박종진|도선길
한국식품저장유통학회 (The Korean Society of Food Preservation)|2017.02|Food Science and Preservation|제24권 제1호|pp. 74-83

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optimizationCudrania tricuspidataresponse surface methodologydrying conditionblanching
주제분류식품과학

초록

This study was conducted to obtain the optimal conditions of hot air drying for Cudrania tricuspidata by response surface methodology (RSM). The independent variables were blanching time (60, 120, 240 sec), drying temperature (40, 60, 80℃) and drying time (12, 24, 36 h). The dependant variables were total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (DPPH), and color difference (ΔE). Viable cell colony was counted according to changes of blanching time. It was confirmed that microorganisms gradually decreased with increasing blanching time. From RSM results, the predicted values of TPC, TFC, DPPH, and ΔE were 8.62 mg GAE/g, 56.65 mg RE/g, 40.26% and 11.69, respectively. Experimental values within the optimal range (240 sec, blanching time; 60℃, drying temperature; 24 h, drying time) were 10.06 mg GAE/g, 49 mg RE/g, 44.99% and 10.53, respectively. The predicted values were similar to the experimental values. Comparing drying tendency according to changes of blanching time, moisture reduction was bigger in the blanched sample than that in control at 40℃. However, the differences between blanched and control decreased with increase of drying temperature. Viable cell gradually decreased as increasing blanching time.

Abstract

This study was conducted to obtain the optimal conditions of hot air drying for Cudrania tricuspidata by response surface methodology (RSM). The independent variables were blanching time (60, 120, 240 sec), drying temperature (40, 60, 80℃) and drying time (12, 24, 36 h). The dependant variables were total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (DPPH), and color difference (ΔE). Viable cell colony was counted according to changes of blanching time. It was confirmed that microorganisms gradually decreased with increasing blanching time. From RSM results, the predicted values of TPC, TFC, DPPH, and ΔE were 8.62 mg GAE/g, 56.65 mg RE/g, 40.26% and 11.69, respectively. Experimental values within the optimal range (240 sec, blanching time; 60℃, drying temperature; 24 h, drying time) were 10.06 mg GAE/g, 49 mg RE/g, 44.99% and 10.53, respectively. The predicted values were similar to the experimental values. Comparing drying tendency according to changes of blanching time, moisture reduction was bigger in the blanched sample than that in control at 40℃. However, the differences between blanched and control decreased with increase of drying temperature. Viable cell gradually decreased as increasing blanching time.

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