레토르트 김치찌개의 최적 가열 살균 조건 설정을 위해 정치식 및 회전식 레토르트 방식을 이용하여 최적화 연구를 수행하였다. 연구 고찰 결과 가열 특성은 레토르트 살균 방식에 의해 영향을 많이 받아 회전식에서는 $120.7^{\circ}C$, 13분, 정치식에서는 $120.7^{\circ}C$, 20분의 가열 살균이 최적 공정 조건으로 나타났다. 두 가지 레토르트 방식에서 김치찌개 파우치 내 냉점의 $F_0$ 값은 동일한 결과를 보여 회전식이 정치식 보다 승온이 더 빠르며, 또한 빠른 온도 상승으로 시료 위치별 온도 편차도 적게 발생하였다. 이러한 전열 특성으로 냉점에서 동일 $F_0$ 값 도달에 있어 회전식 레토르트 방식이 정치식에 비해 가열 살균시간이 35~45%의 단축되는 큰 장점이 있어 전반맛, 향, 색상과 조직감이 유의차 (p<0.05) 있게 향상되었다. 이러한 장점으로 육, 해물, 야채 등의 고형물이 포함되어 있는 다양한 메뉴의 레토르트 파우치 식품의 관능품질이 크게 향상될 것으로 기대된다.
레토르트 김치찌개의 최적 가열 살균 조건 설정을 위해 정치식 및 회전식 레토르트 방식을 이용하여 최적화 연구를 수행하였다. 연구 고찰 결과 가열 특성은 레토르트 살균 방식에 의해 영향을 많이 받아 회전식에서는 $120.7^{\circ}C$, 13분, 정치식에서는 $120.7^{\circ}C$, 20분의 가열 살균이 최적 공정 조건으로 나타났다. 두 가지 레토르트 방식에서 김치찌개 파우치 내 냉점의 $F_0$ 값은 동일한 결과를 보여 회전식이 정치식 보다 승온이 더 빠르며, 또한 빠른 온도 상승으로 시료 위치별 온도 편차도 적게 발생하였다. 이러한 전열 특성으로 냉점에서 동일 $F_0$ 값 도달에 있어 회전식 레토르트 방식이 정치식에 비해 가열 살균시간이 35~45%의 단축되는 큰 장점이 있어 전반맛, 향, 색상과 조직감이 유의차 (p<0.05) 있게 향상되었다. 이러한 장점으로 육, 해물, 야채 등의 고형물이 포함되어 있는 다양한 메뉴의 레토르트 파우치 식품의 관능품질이 크게 향상될 것으로 기대된다.
In order to optimize process conditions for manufacturing retorted Kimchi soup by using stationary and rotary types systems were applied for sterilization process. For investigating the differences in heat penetration characteristics during sterilization, Kimchi soup was packed into retort pouches, ...
In order to optimize process conditions for manufacturing retorted Kimchi soup by using stationary and rotary types systems were applied for sterilization process. For investigating the differences in heat penetration characteristics during sterilization, Kimchi soup was packed into retort pouches, and sterility ($F_0$ value) at various positions in the product was measured through a wireless $F_0$ sensor. Heat penetration characteristics were significantly affected by sterilization method. From data analysis, optimum ranges of sterilization temperature and time was determined to be $120.7^{\circ}C$, 13 min for rotary type and $120.7^{\circ}C$, 20 min for stationary type. At those conditions, they had similar sterility ($F_0$ value). The results showed that rotation provides faster heat penetration and more uniform sterility than various positions of the product. These results derived a lot of advantages from related industry. For instance, many of the more viscous semi-liquid products and heat sensitive natural products could be sterilized in the lager pouch sizes without overcooking or scorching. Hence, current study suggests that rotary type retort would make it possible not only to reduce processing times as 35~45%, but also to improve the quality of product as overall taste, flavor, color, and texture with significant difference (p<0.05).
In order to optimize process conditions for manufacturing retorted Kimchi soup by using stationary and rotary types systems were applied for sterilization process. For investigating the differences in heat penetration characteristics during sterilization, Kimchi soup was packed into retort pouches, and sterility ($F_0$ value) at various positions in the product was measured through a wireless $F_0$ sensor. Heat penetration characteristics were significantly affected by sterilization method. From data analysis, optimum ranges of sterilization temperature and time was determined to be $120.7^{\circ}C$, 13 min for rotary type and $120.7^{\circ}C$, 20 min for stationary type. At those conditions, they had similar sterility ($F_0$ value). The results showed that rotation provides faster heat penetration and more uniform sterility than various positions of the product. These results derived a lot of advantages from related industry. For instance, many of the more viscous semi-liquid products and heat sensitive natural products could be sterilized in the lager pouch sizes without overcooking or scorching. Hence, current study suggests that rotary type retort would make it possible not only to reduce processing times as 35~45%, but also to improve the quality of product as overall taste, flavor, color, and texture with significant difference (p<0.05).
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제안 방법
Sensory evaluations were performed by a trained panel consisting of ten housewife-monitoring from the R&D center, food company. After completing three training sessions, the sensory attributes of preference for overall taste, flavor, color, appearance and texture were evaluated. All samples were the same weight and each was served on a randomly coded plate after being heated in a microwave oven for 3 min.
To develop a processed foods using Kimchi with merchantable quality, the investigation of optimum conditions on manufacturing process was important (Cho YB 2005; Sihn EH & Jung SJ 2003; Park WP et al 2000). In order to optimize process con- ditions for manufacturing retorted Kimchi soup with high sensory quality and storage stability, the objectives of this investigation were to compare the sterilization values obtained from heat penetration tests in a stationary and rotary retort with a retort pouched Kimchi soup.
Sensory evaluations were performed by a trained panel consisting of ten housewife-monitoring from the R&D center, food company.
From result of this study, it is most interesting to note the dramatic improvement in sensory quality between stationary and rotary retort. The Kimch soup sterilized in rotary retort obtained high grade by sensory evaluation with house wifemonitoring. The preference of overall taste, flavor and color were improved with significant difference (p<0.
The goal of this study was to compare heat penetration characteristics in two occasions, when stationary and rotary retorts conducted. The heat penetration data of both methods were compared in order to determine the effect of the rotation (Terajimi Y & Nonaka Y 1996).
Water was provided to the panelists to cleanse the palate after tasting each sample. The panelists rated the preference of sensory attributes from 1 (extremely bad) to 5 (extre- mely good) for each sample on a 5-point hedonic scale.
The results of heat penetration characteristics in stationary and rotary retorts were compared in order to determine the effect of the rotation. Fir- stly, the F0 value deviation was compared.
대상 데이터
Retort pouches (16.0×24.8×2.0 cm) with a three-layer configuration, manufactured by Sam-A Aluminum, Korea, were used for this experiment.
Wireless F0 Sensor (Ellab TrackSense® Pro sen- sor, Denmark) was injected into the pouch through a hole in the bottom of the pouch.
데이터처리
As result from rotation during retort, there was no significant difference among each F0 value in rotary retort by analysis of vari- ance and Duncan’s multiple range test (p<0.05).
In order to verify to significant differences between the samples, analysis of variance and Duncan’s multiple range test were carried out (p<0.05).
All the data were ex- pressed as averages of five replicate measurements and the standard deviation. The statistical analysis was conducted using Minitab (Minitab Inc., Pennsylvania, USA). In order to verify to significant differences between the samples, analysis of variance and Duncan’s multiple range test were carried out (p<0.
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