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KMID : 0380620090410010064
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.64 ~ p.68
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Physicochemical and Organoleptic Qualities of Sliced-dried Persimmonsas Affected by Drying Methods
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Kim Yeon-Joo
Lee Su-jin
Kim Mi-Yeung
Kim Kui-Ran
Chung Hun-Sik
Park Hyun-Ju
Kim Mi-Ok
Kwon Joong-Ho
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Abstract
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The effects of drying methods (hot air, cold air, vacuum, and infrared drying) on physicochemical and organolepticqualities of sliced-dried persimmons (Diospyros kaki Thumb. cv. Cheungdobansi) were investigated. The weight of the sliced-dried persimmons ranged from 9.30 to 12.01g, the length from 3.55 to 4.06cm, the width and thickness were from 3.17 to3.73cm and 1.82 to 2.04cm, respectively. Hot air drying resulted in the highest hardness value as well as Hunter’s L, a,and b values. Infrared drying showed the lowest L value and vacuum drying revealed the lowest a and b values. Moisturecontents of the sliced-dried persimmons ranged from 38.04 to 46.41%, and soluble solid contents were 42.96-48.44°Bx.The phenolic compounds and DPPH radical scavenging activity were high for infrared and vacuum drying methods, andall the sliced-dried persimmons showed relatively high antioxidant activities. The sensory evaluation results indicated thatthe organoleptic scores for the overall preference were high in the order of vacuum>infrared>hot air>cold air drying.These results suggest that the drying methods affected the qualities of the sliced-dried persimmons, showing that vacuumdrying is the mast effective among the methods tested for manufacturing the high-quality sliced-dried persimmons.
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KEYWORD
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sliced-dried persimmons, quality, drying methods
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