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Optimization of Pre-treatment Process for Manufacturing Apple Jangachi
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사과장아찌 제조를 위한 전처리 공정의 최적화

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Type
Academic journal
Author
Chul-Hwan Oh (국립한국농수산대학)
Journal
Culinary Society of Korea Culinary Science & Hospitality Research Vol.24 No.1(Wn.92) KCI Accredited Journals
Published
2018.1
Pages
105 - 113 (9page)

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Optimization of Pre-treatment Process for Manufacturing Apple Jangachi
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In this study, optimized pre-treatment conditions were investigated to improve the quality of gochujang apple jangachi. The moisture content was decreased by 14% in 60% sugar solution and 17% in 30% salt solution during 12 hours. On the one hand, in the case of dry sugar and salt method, moisture content was decreased rapidly by 20% and 24%, respectively during 12 hours. Compared with the sugar and salt solution method, the dry sugar and salt method was more effective in reducing moisture content during 12 hours. In the case of osmotic dehydration of the apple parts in the dry sugar method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 23%, 20%, and 16%, respectively during 6 hours. However, in the dry salt method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 19%, 12% and 13%, respectively during 2 hours. During this time, the pH tended to decrease, regardless of the presence of sugar and salt. Total acidity was slightly increased in the case of salt. In hot air drying after osmotic dehydration, the moisture content of flesh including peel of apple decreased from 64% and 67% to 31% and 27%, respectively at 90 minutes, and from 64% and 67% to 11% and 18% at 150 minutes, respectively. The moisture content of the peel decreased from 51% to 10% at 120 minutes. As a result of the sensory evaluation, the overall acceptance of the flesh and flesh including peel was highly evaluated, resultantly, the products were considered to be suitable for the production of gochujang apple jangachi.
#Pre-treatment #Optimization #Apple #Jangachi #Dehydration

Contents

ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES

References (29)

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Bae, S. O., Wi, S. D., Lim, H. S., & Choi, M. R. (2011). Change in the physicochemical properties of Dolsan leaf mustard under salting conditions. Korean Journal of Food Preservation, 18(4), 502-507. google schola Cha, W. S., Baek, S. K., Na, K. M., Oh, S. L., Lee, W. Y., Chun, S. S., Choi, U. K., & Cho, Y. J. (2003). Changes of physicochemical characteristics during the preparation of persimmon pickles. Journal of the Korean Society of Agricultural Chemistry & Biotechnology, 46(4), 317-322. google schola Choi, H. D., Lee, H. C., Kim, Y. S., Choi, I. W., Park, Y. K., & Seog, H. M. (2008). Effect of combined osmotic dehydration and hot-air drying on the quality of dried apple products. Korean Journal of Food Science & Technology, 40(1), 36-41. google schola Chung, D. O., & Chung, H. J. (1995). Associated microorganisms and chemical composition of persimmon pickles. Journal of the Korean Society of Food Culture, 10(3), 133-137. google schola Conway, J., Castaigne, F., Picard, G., & Vovan, X. (1983). Mass transfer consideration in the osmotic dehydration of apples, can, inst. Canadian Institute of Food Science & Technology Journal, 16(1), 25-29. google schola

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UCI(KEPA) : I410-ECN-0101-2018-594-001757397