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Effect of Microwave Vacuum Drying on the Quality Characteristics of Garlic and Chili Pepper Powder
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마이크로웨이브 진공건조로 생산된 마늘, 고추 분말의 품질특성

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Type
Academic journal
Author
Dain Kim (단국대학교) Seoungsoon Yeo (단국대학교) Euicheol Shin (경남과학기술대학교) Hyukhwan Song (국가식품클러스터지원센터) Kihwa Kim (국가식품클러스터지원센터) Hyoungyong Lee (유니온테크) Yoonhwa Jeong (단국대학교) Misook Kim (단국대학교) Youngseung Lee (단국대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.47 No.10 KCI Accredited Journals SCOPUS
Published
2018.10
Pages
1,044 - 1,050 (7page)
DOI
10.3746/jkfn.2018.47.10.1044

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Effect of Microwave Vacuum Drying on the Quality Characteristics of Garlic and Chili Pepper Powder
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Research history (2)

2019

Effect of Microwave Vacuum Drying on the Quality Characteristics of Agricultural Products : Case Studies with Garlic, Ginger, Chili pepper, Ginseng
김다인 식품영양학과 2019.01 Thesis

2018

Effect of Microwave Vacuum Drying on the Quality Characteristics of Garlic and Chili Pepper Powder
Dain Kim ,  Seoungsoon Yeo ,  Euicheol Shin and others 6 Journal of the Korean Society of Food Science and Nutrition 2018.10 Academic journal
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Abstract· Keywords

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This study was conducted to compare and characterize the quality of garlic and chili pepper powders prepared by hot air drying (HD), freezing drying (FD), and microwave vacuum drying (MVD) methods. There was no significant difference in proximate analysis according to drying methods. The pH of HD dried garlic and chili pepper powder was 6.30 and 5.02 respectively, which were significantly lower than that of the MVD. The solubility of garlic powder was highest for FD, while the FD and MVD showed higher solubility of chill pepper powder. Both samples showed significantly lower values of vitamin B₁ and B₂ for HD and significantly lower values of vitamin C for MVD. There was no difference in the mineral contents of garlic powder according to the drying methods and the P, Mg, Mn, Cu, and Zn values of chili pepper powder were lowest for FD. The cohesiveness of HD powder was significantly higher in garlic powder, while the cohesiveness of MVD powder was significantly higher in chili pepper powder. Sensory evaluation showed no significant difference in characteristics when dry powder was applied to cooked food.
#microwave vacuum drying #freezer drying #hot air drying #garlic powder #chili pepper powder

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References (28)

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Yun H, Park K, Ryu KY, Kim SR, Yun JC, Kim BS. 2012. Effects of LED treatment on microbial reduction and quality characteristics of red pepper powder. J Food Hyg Saf 27: 442-448. Chung SK, Choi JU. 1990. The effects of drying methods on the quality of the garlic powder. Korean J Food Sci Technol 22: 44-49. Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS. 2006. Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J Food Sci Technol 38: 331-336. Cho JR, Kim JH, In MJ. 2007. Effect of garlic powder on preparation and quality characteristics of yogurt. J Korean Soc Appl Biol Chem 50: 48-52. Janjai S, Srisittipokakun N, Bala BK. 2008. Experimental and modelling performances of a roof-integrated solar drying system for drying herbs and spices. Energy 33: 91-103.

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UCI(KEPA) : I410-ECN-0101-2018-594-003541704