Effects of Cooking Time and HTST Air Dehydration Time on Physical Properties of Dried Green Peas

국문 초록 (Abstract)

압력솥에서의 조리시간(5~30분)과 150℃의 고온 단시간 열풍건조시간(0~9분)이 건조 완두콩의 물리적 성질에 미치는 영향을 복원률, 복원곡선, 갈색화반응 및 puncture압력으로써 조사하였다. 복원률과 복원곡선은 조리시간과 고온 단시간 열풍건조시간이 늘어남에 따라서 증가되었다. 전처리로써 30분간 고온 단시간 열풍건조 시킨뒤 60℃에서 건조한 완두콩을 끓는 물에 5분간 복원시, 생완두콩 수분의 87.36%를 회복하였다. 건조 완두콩의 갈색화 반응정도는 조리시간 15분까지 점차 줄어들었다. 끓는 물에서 5분간 복원시킨 완두콩의 puncture압력은 조리시간과 고온 단시간 열풍건조시간의 증가에 따라 줄어들었다. Puncture 압력과 복원률과는 매우 높은 상관관계를 가지고 있었다(r=-0.956). 조리시간과 고온 단시간 열풍건조시간이 복원률과 갈색화반응 및 puncture 압력에 미치는 영향은 고온 단시간 열풍건조시간이 갈색화반응에 미치는 영향을 제외하고는 α=0.01 수준에서 모두 유의성 차이를 나타내었다.

다국어 초록 (Multilingual Abstract)

Effects of cooking time(5~30 min in a pressure cooker) and HTST air dehydration time(0~9 min at 150℃) on physical properties of dried green peas(3% moisture content, wet basis) were investigated by determining rehydration ratio, rehydration curve, browning reaction and puncture force. The rehydration ratio and curve of dried green peas were increased with increasing cooking time and HTST air dehydration time. Preheating of the green peas for 30 min in a pressure cooker, or for 9 min of HTST air dehydration time prior to 60℃ air dehydration recovered a 87.3% of original moisture content of raw green peas in a boiling water for 5 min. The browning reaction was gradually decreased up to 15min of cooking time. Puncture pressure of rehydrated green peas treated in a boiling water for 5 min was decreased, as the cooking time and HTST air dehydration time were increased, and was highly correlated with rehydration(r=-0.956). The effects of cooking time and HTST air dehydration time on rehydration ratio, browning reaction and puncture pressure were significantly different at the α=0.01 level except effect of HTST air dehydration time on browning reaction.

목차 (Table of Contents)

• Abstract
  
• Introduction
  
• Materials and Methods
  
• Results and Discussion
  
• References
  
• 요약