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KMID : 1134820110400040599
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 4 p.599 ~ p.605
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Physical Characteristics of Red Pepper Powder by Cultivation Area and Variety
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Oh Seung-Hee
Kim Hyun-Young
Hwang Cho-Rong
Hwang In-Guk
Hwang Young
Yoo Seon-Mi
Kim Haeng-Ran
Kim Hye-Young
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study investigated the physical properties of red pepper powders according to cultivation area and variety. Values for density, compressive characteristics, dynamic angle, irrecoverable work, and stress relaxation were analysed. Loose bulk density ranged between 0.40 and 0.50 g/㎤, and tapped bulk density ranged between 0.49 and 0.67 g/㎤. The highest Hausner ratio was 1.369 for PRmanitta cultivated in Eumseong and the lowest value of was 0.194 for Buchon cultivated in Yeongyang. Compressibility ranged between 0.0046 and 0.0092. The highest compression ratio was 1.040 for Myeongjak cultivated in Suwon, and the lowest value was 1.007 for Buchon cultivated in Yeongyang. Dynamic angles ranged between 35.14 and 41.70°. The highest irrecoverable work value was 79.9% for PRmanitta cultivated in Eumseong and the lowest value was 67.9% for Nokgwang cultivated in Suwon. The greatest k₂ and relaxation values of stress relaxation characteristics were 1.56 and 42.03%, respectively, for Cheongyang cultivated in Yeongyang.
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KEYWORD
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red pepper powder, physical properties, stress relaxation, density, irrecoverable work
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