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KMID : 0380919960250030453
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 3 p.453 ~ p.459
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Changes in Quality of Soybean Curd Residue as Affected by Different Drying Methods
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Kim Dong-Soo
Seol Myung-Hoon
Kim Hyun-Dae
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Abstract
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This study was carried out to determine the changes in quality during the drying process and the optimum drying condition for utilizing soybean curd residue. The quality criteria for soybean curd residue were acid value, peroxide value, fatty acid composition and microbial concentration. The acid values of soybean curd residue were 7.5, 4.5 and 5.9 KOH ㎎/g upon 12 hour drying with open-air sun, ambient-air blast and warm-air blast, respectively. The numbers of total aerobic bacteria and molds increased remarkably during drying with open-air sunlight, ambient-air blast and warm-air blast except for hot air blast. Among different drying methods, the hot air blast drying(1㎏ of sample) was the most effective methods, which completed in three hours. Also, the drying method demonstrated a typical drying curve ; settling down, constant rate drying and falling rate drying period were shown within one hour, from one and three hours and after three hours, respectively. Moreover, there was significant variation in the constant rate drying period for the quality of soybean curd residue.
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KEYWORD
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soybean curd residue, drying process, optimum-drying condition
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