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KMID : 1134820220510030245
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 3 p.245 ~ p.253
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Effect of Thickness and Drying Method on Properties of Dried Tangerine Tea
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Han Ji-Hee
Kim Du-Ri
Chun Ji-Yeon
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Abstract
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The purpose of this study was to optimize the dried tangerine production process for manufacturing dried tangerine tea with minimal by-products using both flesh (pulp) and peel of the citrus fruit. To arrive at the optimum production process, we evaluated the physicochemical properties and antioxidant quality characteristics of dried tangerine and optimized the drying conditions at 60°C for 30 hours. As the thickness of the dried tangerines decreased, the leaching components grew significantly higher. The thickness of dried tangerine with the best leaching ability was 2 mm. As a result of comparing hot-air dried tangerine at 60°C for 30 hours with combined (infrared and hot air drying) dried tangerine at 60°C for 3 hours, it was observed that the sugar content of the combined dried tangerine tea was 1.03±0.06°Brix and the content of reducing sugar was 0.446±0.022 g GE/100 mL, which were higher than those of hot air-dried tangerine tea. However, there was no significant difference in the antioxidant properties between the two drying methods. Combined dried tangerine had less appearance shrinkage due to fast drying and, considering efficiency and economic feasibility, the combined dried tangerine was more suitable for the manufacture of dried tangerine tea. Sugar content, reducing sugar content, and total phenolic content increased with a decrease in particle size. Taken together, our results indicate that the optimal thickness of dried tangerine was 2 mm. Also, combined drying is more effective, and smaller particle sizes enhanced the quality of dried tangerine tea.
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KEYWORD
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tangerine, hot air drying, combined drying, tangerine tea, thickness
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