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KMID : 0380619940260050596
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 5 p.596 ~ p.602
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Mucilage Separation of Korean Yam Using Microparticulation/Air Classification Process
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김현구/Kim, Hyun Ku
목철균/이부용/구경형/박동준/Mok, Chulkyoon/Lee, Boo Yong/Ku, Kyung Hyung/Park, Dong June
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Abstract
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To separate and concentrate mucilage from yam(Dioscorea batatas DECNE), yam was dried, microparticulated using impact mill and air-classified at different air classifying wheel speed(ACWS) in classifier. As ACWS increased from 5,000 rpm to 22,500 rpm, the contents of dietary fiber, protein and lipid of air classified microparticles(ACM) increased remarkably. Especially the ACM with ACPVS over 15,000 rpm showed 36.41% dietary fibe- and 16.66% protein. The dietary fiber and protein components were concentrated to 2.5^-9.0 times as compared with whole yam powder. Concomitantly the non-fibrous carbohydrate decreased from 88.31% to 16.84. The damaged starch(%), WSI and WAI of ACM of ACWS over 15,000 rpm were 1.5∼3.0 times higher than those of ACM under ACWS 15$gt;000 rpm. The apparent viscosity of ACM Nas 0.0800 Pas over ACWS 15,000 rpm and 0.0080 Pass under ACWS 15,000 rpm. Judging from viscosity of ACM, the mucilage component of yam was concentrated to 10´ times. In conclusion, the optimum process to separate and concentrate the mucilage from yam consisted of the microparticulation to 530 um and the air-classification at ACWS over 15,000 rpm.
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